So they sounded good in theory.
Carmel Apple cookies.
Perfect for fall right?
I tried two different recipes. One two weeks ago, one today. Neither recipe worked. The caramel burned before the cookies were done. The caramel stuck to the pan even with no-stick cooking spray and parchment paper.
I say caramel baked into a cookie just isn’t a good idea.
I guess I should have taken photos of my disasters, but I was so frustrated I just scrapped the mess off the baking sheets and right into the garbage.
I made a brownie mix tonight to snack on instead. Easy, no fail.
Off to look for next week’s recipe.
Well, I’m in a car on my way to Knoxville, TN right now. This is coming to you via the magic that is Autopost. I made some Snickerdoodles to take with us to snack on in the car. I figure they taste better, and are a little more wholesome than the junk available at gas stations and rest stops.
Snickerdoodle Recipe
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
From All Recipes
Oh, these are yummy, and they make your house smell so good! These Molasses Ginger cookies are great for fall with their sweet, spicy flavor. They go really well with apple cider. Ooh, warm cider would be even better. So cozy.
Molasses Ginger Cookie Recipe
8 tbs. butter
1 cup white sugar
1 egg
1/4 cup molasses
1 tsp. baking soda
2 cups flour
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp salt
1 tsp cinnamon
1/2 cup white sugar
Cream together butter, 1 cup of sugar, egg and molasses. Add all other ingredients except 1/2 cup sugar and mix well. Chill in refrigerator. Form into walnut-sized balls and roll in sugar. Arrange on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
I don’t know if Classic No-bake cookies are technically Chillers, but they are a great summer cookie since they only require the use of the stove for a few minutes.
Chances are you’ve eaten these, and probably even made them yourself before. But if you’re not familiar, here’s the recipe.
Classic No-bake Recipe
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
There are several versions of this recipe out there. This is the only I’ve ever gotten to work. My mom has a recipe, but I can never get her’s to turn out for me. These can be a little tricky, because if you boil the chocolate mixture to long or not long enough, it won’t harden right. If it’s too humid in your house, that can also prevent the cookies from setting.
It’s too warm to turn the oven on, and it’s too nice outside to stay in and bake cookies all day. Cookie of the Week is going on summer break. It will be back in the fall. Come back next Tuesday for the first in my Summer Chiller series. Each week I’ll feature a treat that will tempt your taste buds and help you chill out on a hot day.
Mmmmm! Yummy! This recipe is from a reproduction of Betty Crocker’s 1963 Cooky Book.
Tiny Fudge Tarts Recipe
1 1/2 cups of Flour
1/4 tsp. salt
1/2 cup of butter
3 tbsp water
1 tsp vanilla
Fudge filling
Fudge Filling Recipe
Mix together thoroughly:
1/4 cup of butter
1 egg yolk
1/2 cup of sugar
1 tsp of vanilla
1/4 cup of cocoa powder
Preheat oven to 350 degrees. Mix flour and salt; cut it in butter. Sprinkle with water and vanilla. Mix well with a fork. Using half of the dough at a time, roll out to 1/16 of an inch thick on a cloth covered board sprinkled generously with sugar. Cut into 2 1/2 inch squares. Spread 1 level tsp. of filling in the center of each square. Bring corners together and seal. Place on an ungreased baking sheet. Bake 15 to 20 minutes.
It took a little time to to make these because of the rolling, cutting and filling, but they are well worth it. The dough is easy enough to make. It’s just like making rolled biscuits, only a lot thinner. The filling is simple too. The recipe doesn’t call for it, but I’d advise letting your butter soften a little before adding it to the filling mixture. It’s a lot easier to stir.
This is a fun cookie to make with your kids. My three year and a half year old helped me do the rolling, filling and and sealing. It’s just like play-dough to him. But it got a little hairy towards the end when he lost interest, and decided playing in the flour bin was more fun. I’m dreaming of a white kitchen, not! Well it’s all cleaned up now, and the tarts are really tasty!
We’re in the middle of some big outdoor projects around our house this week, so I don’t have time to bake cookies. When it comes to store bought, my favorite, by far, are Oreo Cookies.
A package of Oreos doesn’t last very long around here. I tell myself I’m going to to just eat two, but two becomes four, then six, and then there’s still a little milk left in my mug so I need to eat at least a couple more… They came out with that re-sealable package recently. What’s the point? As if there are any Oreos left to re-seal.
I love the Double Stuff Oreos. I mean we all know the cream in the middle is the real reason we eat them. But if your watching the scale, buy the original. I like to call those “Diet Oreos.” I think you can eat three of those for the same amount of calories as two of the Double Stuff.
It seems that Oreo eating is programed into our basic DNA. It’s instinctual. My son was a little over a year old when I gave him his first Oreo. Without any instruction, he pulled the cookie apart, licked the creamy center off, then ate the chocolate wafers.
It would be fun to hear how you eat your Oreos. Plain or with milk? Do you eat them whole? Or do you pull them apart? What do you eat first? The cream or the wafer? Please leave a comment and let me know.
