It’s the baking time of year, as we all know, so here is yet another way to enjoy baking with chocolate. Thank you, Maillard browning, and to Candy Science Laura, who introduced me to this concept!
This recipe and more are online on the CandyUSA Web site. Go check it out!
You will need:
2/3 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk or sour milk*
Additional Sugar
Directions:
Heat oven to 350 degrees F. Lightly grease cookie sheet.
In large bowl, beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.
Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.
While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies.
*To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
Chocolate Sugar Cookies by jamieanne.
Now that the madness and fun of Halloween is behind us, I am looking forward toward holiday baking season and am excited about getting my hands dirty in the kitchen, making some delicious treats. However, I feel a bit wistful and sad that summer has gone. The shadows are already long across the DC landscape and I didn’t really get much time away to just play this summer.
However, I can still recapture some of summer’s fun by making these s’mores cookie bars and pretending to be outside, camping or something. It’s not much, but what the heck – you have to do what you can as the days get short and the cold sets in.
From the Candy USA Web site:
Ingredients:
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
- 1 cup marshmallow creme
Instructions:
- Heat oven to 350°F. Grease 8-inch square baking pan.
- Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
- Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
- Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
S’more by terren in Virginia.
Just in time for the office holiday party and other time-honored traditions like holiday cookie exchanges, Rachel Rappaport of Coconut & Lime brings us the chocolate-dipped animal cracker. Now, don’t hate on us too hard. We aren’t being cheapskates and recommending you just buy things randomly, dip them in chocolate and call them homemade.
Rachel gives us recipe for homemade animal crackers, which I am convinced will be head and shoulders above the store-brand ones, or at least would make you seem like a cooking god/dess at the office cookie swap. Really, who makes animal crackers? I thought they were grown in Petri dishes in a factory somewhere, but they are actual cookies, as it turns out. The best part is that Rachel has done the hard part for us by giving away the secret ingredient – mace, a spice made from nutmeg shells.
Thanks, Rachel, for this great-looking recipe. If only I could find those cookie cutters I used to have. Go to Coconut Lime and tell Rachel that Old Carl from the Candy Dish Blog sent you. While you are there, check out more great recipes.
What cookies are you making for the holidays?
Chocolate Animal Crackers by ohdearbarb.
