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| Rolo Cookie |
Rolo Cookies Recipe
2 ½ cups all purpose flour
¾ cup cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup butter, softened
2 teaspoons vanilla
2 eggs
`Rolo candies
Beat sugars, butter, eggs and vanilla. Add flour, cocoa and soda. Shape 1 tablespoon of dough around each Rolo until all of the Rolo is covered.
Bake at 350 for 7-8 minutes or until they begin to crack a bit on the sides. Let set two minutes on cookie sheet before removing from pan or the hot caramel will drip out of the cookie. I like to cook my cookies on a sheet of parchment.
You can drizzle white chocolate on top and/or do a mixture of cocoa, sugar and salt and sprinkle on top as well.
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| Pumpkin Molasses Cookie
Pumpkin Molasses Cookies
Yield: 24 cookies
Ingredients:
2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 Tbs pumpkin pie spice
1/4 tsp black pepper
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling
Directions:
1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd.
6. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
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| Hersheys English Toffee Bars
Hersheys English Toffee Bars
Ingredients
Directions:
1. Heat oven to 350°F.
2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare TOFFEE TOPPING; drizzle evenly over pecans and crust.
3. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. Makes 24 to 36 bars.
TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.
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| Chocolate-Cranberry Sugar Cookies
Chocolate-Cranberry Sugar Cookies
Yield: 30 Cookies
Ingredients:
1/2 C (1 stick, 4 ounces) unsalted butter
1/4 C (1 7/8 ounces) brown sugar
1/2 C (3 1/2 ounces) granulated sugar
2 tsp. vanilla extract
1/4 tsp. baking powder
1/2 tsp. salt
1 large egg
1 1/2 C (6 1/4 ounces) all-purpose flour
1 C (6 ounces) bittersweet chocolate chips or bar, chopped up
1 C (4 ounces) dried cranberries (I like to use dried tart cherries instead)
Directions:
Preheat oven to 400 F. Lightly grease (or line with parchment) two baking sheets. In a large bowl beat together the butter, sugars, vanilla, baking powder, and salt. When the mixture is smooth, beat in the egg. Add the flour, stirring until the dough comes together. Stir in the chocolate chips and cranberries. Scoop the dough by the tablespoonful onto the prepared baking sheets. Use the bottom of a glass dipped in sugar to flatten the dough to a bit less than 1/2-inch thick. Bake the cookies for 9-11 minutes, until they're barely set and just starting to brown around the edges. Remove them from the oven and let them rest of the pan for 5 minutes; then, transfer them to a rack and cool.
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| Sugar Cookies
Sugar Cookies
Ingredients:
Stir together in separate bowl:
6 1/2 C. Flour
1 tsp. salt
Cream Together with mixer:
2 C. butter, softened
1 1/3 C. Sugar
Stir til eggs are incorporated:
2 Large Eggs
2 Tbsp. Light corn syrup
2 Tbsp. Vanilla Extract
1 Tbsp. Almond Extract
Stir in flour. Divide in 4. Wrap. Put into Discs (4). Chill (20 minutes). Roll out thick. Bake at 375 degrees. Do not let brown. 1/4 inch thick. 8-9 minutes. Before baking, sprinkle heavily with colored sugar (or sanding sugar). After baking, cool til warm, but not hot. Glaze with powdered sugar, water, and almond extract. Put in plastic bag, and cut out corner, glaze in lines or any decoration.
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