Tag: cookie cutter

FAVORITE GIRLSCOUT COOKIES MADE AT HOME!!!

STEP ONE: THE COOKIES

1 cup butter, softened

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla
and milk. Only add a little milk at a time just to help dough come
together. U don’t want to add too much and make it sticky. Roll dough
1/4″ thick and cut out circles. (NO cookie cutter? just use a glass
upside down) Then u will want a smaller cutter for the center. If u
don’t have one, try using a straw or skip this part because the filling
covers a lot of the center anyway! Bake 12-14 minutes or until lightly
golden brown. Cool completely.

STEP 2: DIP THE COOLED COOKIES
MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO
THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER
BUT I DIPPED ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.

3 cups shredded sweetened coconut

12 oz. caramels

1/4 teaspoon salt

3 tablespoons cream

Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake
it and toss often until lightly toasted and golden -about 15-20 minutes.
Cool on baking sheet, stirring occasionally. Set aside.
Place caramels, salt and cream in microwave safe cup and nuke until
melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any
extra chocolate to drizzle across the top! Then u can set in fridge to
speed the process of everything firming up.

CARAMEL APPLE COOKIES

My kids had a singing performance this week and I wanted to make something special for dessert afterwards. I was flipping through an old Betty Crocker magazine and found these darling cookies and immediately began assembling ingredients. I’ve glanced at these cookies a few times over the years but never made them because I thought they looked too time consuming. I’m relived to say they were much, much easier than I thought they’d be! The dough came together quickly and decorating the cookies was a snap! Plus~ look how they turned out! They’re so cute!

Caramel Apple Cookies

Adapted from Betty Crocker

Cookies:

1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Caramel on Top:

1/2 cup caramel ice cream topping + 1.5 TBSP flour

24 square wrapped caramels + 2 TBSP water

{I didn’t have 24 caramels and didn’t want to sit and unwrap them all anyways, so I did the ice cream topping method and it worked beautifully!}

***You’ll also need 18 wooden sticks. I tried both the wide craft sticks and thin popsicle sticks and both worked well!!

Directions:
Heat oven to 400°F. Line a cookie sheet with parchment paper.

In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, and salt.

On lightly floured surface, roll dough 1/3 inch thick. Cut with an apple-shaped cookie cutter. Or, if you’re like me and don’t have an apple-shaped cookie cutter, use a pumpkin cutter and simple turn it upside down!

On a parchment lined or lightly greased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie. {Into the stem of the pumpkin.} Don’t let this step scare you, it’s actually really easy! Just take one hand and lightly touch the top of the cookie while you use your other hand to push the popsicle stick in the cookie. You’ll be able to feel exactly where the stick is in the cookie- I tried to push it in until it was almost to the top of the cookie.

Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before adding caramel glaze.

If you’re using caramel ice cream topping: mix topping with flour until smooth.

If you’re using caramel squares: In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. If it’s not spreading a lot, add more caramel! You can also encourage the caramel to spread down one side or another by adding drips to certain sections of the top of the cookie. Sprinkle with candy sprinkles.

Allow cookies to sit out about an hour for caramel to harden a bit. Lay flat to store.

ENJOY!