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Christmas Cookies!!

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CareyG

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Jan 8, 2008
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#2
I make like 7 different kinds. Have you tried Rugelach or Pecan Crescents? They are huge hits in my family!
 

lauralaten

Junior Streaker
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May 13, 2008
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#3
MAGIC COOKIE Bars

Ingredients
[R1]

· No-Stick Cooking Spray

· 1 1/2 cups graham cracker crumbs
· 1/2 cup butter, melted
· 1 (14 oz.) can Sweetened Condensed Milk

· 1 cup (6 oz.) butterscotch-flavored chips
· 1 cup (6 oz. pkg.) semi-sweet chocolate chips
· 1 1/3 cups flaked coconut
· 1 cup chopped nuts


Directions
1. HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
2. COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
3. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. Yield: 30 bars

TIP For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.
Originally published as Seven Layer Magic Cookie Bars Provided by Eagle Brand®

[HR][/HR] [R1]




 

CareyG

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#4
Yummm those sounds so good lauralaten! I may have to add them to my collection! lol
 

vixen777

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Jan 14, 2008
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#5
I ended up making..

The Best Brown Butter Chocolate Chip Cookies


The nutty taste of brown butter, a good dark chocolate chip and a final sprinkling of salt work in concert to elevate these cookies to star status — named the best-tasting chocolate chip cookies by our expert panel.

You can chill the dough for 30 minutes before shaping and baking, but in testing we found that the delay didn't make much of a difference.

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.

Make Ahead: The baked cookies can be stored in an airtight container at room temperature for several days, or wrapped well and frozen for up to 3 months.

SERVINGS:
Tested size: 36 cookies

INGREDIENTS
16 tablespoons (2 sticks) unsalted butter, half at room temperature
1 cup packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped pecans
Flaky or coarse sea salt, for sprinkling
DIRECTIONS
Melt the chilled half of the butter in a medium skillet over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the heat and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Let cool for 20 minutes.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper.

Combine the remaining 8 tablespoons of room-temperature butter and the brown sugar in the bowl of a stand mixer or use a handheld electric mixer; beat on medium speed for 3 to 5 minutes, until the mixture is very smooth (but not quite fluffy). Reduce the speed to medium-low; beat in the vanilla extract and molasses until well incorporated.

Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes (medium-low), until smooth; the mixture will lighten in color and become fluffy.

Reduce the speed to low; add the egg and egg yolk, beating for 1 minute, then stop to scrape down the bowl. Add the flour, kosher salt and baking soda; beat on low speed just until everything is incorporated. Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.

Scoop the dough in 2-tablespoon-size balls onto the prepared baking sheets, leaving about 2 inches between the balls. Use a light, two-fingered pinch to sprinkle each portion of dough with coarse or flaky sea salt.

Bake (upper and lower racks) for 12 to 15 minutes until golden brown, rotating the baking sheets top to bottom and front to back halfway through. Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool.

Repeat to use all the dough.
 

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