Just in case you happen to have any Halloween candy left over Lisa found a really good recipe to use some of it up. And remember chocolate basically keeps for years as long as its sealed so even if you unearth a bag of forgotten Milky Ways in the pantry after Christmas this will still taste good!
Milky Way Shortbread Cookies
Recipe is from Mom's Big Book of Cookies by Lauren Chattman
Ingredients:
1 cup unbleached all purpose flour
1/3 cup confectioners sugar
2 TBSP cornstarch
1/4 tsp salt
7 TBSP unsalted butter, chilled and cut into 14 pieces
20 fun size Milky Way bars
Preheat oven to 350.
Line an 8-inch square baking pan with heavy duty aluminium foil, leaving at least 1 inch overhanging the top of the pan on all sides.
Combine the flour, confectioners' sugar, cornstarch and salt in a medium sized bowl and, with an electric mixer, mix on low speed to combine.
Add the butter and mix on low speed until the ingredients just come together in little clumps.
Sprinkle the mixture across the bottom of the prepared pan and press with your fingertips into an even layer.
Place the dish in the freezer for 15 minutes, then bake the crust until the edges are just golden, 18-20 minutes or so.
Place the Milky Way bars in 4 rows of 5 over the hot crust and return the pan to the oven.
Bake for 10 more minutes and remove the pan from the oven and then spread the melted candy into an even layer.
Bake an additional 5 minutes until the candy is all melted and bubbly.
Transfer the pan to a wire rack and let it cool completely.
Grasp the overhanging foil and lift the cookies out. Put it on a cutting board and use a sharp knife to cut it into 20 pieces.
These Milky Way Shortbread bars will keep in an airtight container for about 3 days. Makes 20.
Lisa wanted to celebrate the last day of a friend with some cookies and she was kind enough to not only photograph the process for us but also to let me have some to eat. If I could share with you over the interwebs I would I promise, but as I can't I'll explain how to make them instead. Because they are delicious and delicious is something to be shared.
The recipe is courtesy of Death by Chocolate Cookies by Marcel Desaulniers.
Chocolate Quickies Recipe
Ingredients
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
½ pound unsalted butter, cut into 1-oune pieces (Lisa changed this and added 2 sticks in her version)
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
2 cups semisweet chocolate chips
Preheat the oven to 350º.
In a sifter combine the flour, cocoa powder, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 3 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then add the eggs and vanilla extract and beat on medium for 2 minutes until smooth. Scrape down the bowl. Beat on high for 3 minutes until very smooth.
Scrape down the bowl once more. Operate the mixer on low while gradulally adding the sifted dry ingredients until incorporated, about 30 seconds. Add the chocolate chips
and mix on low for 30 seconds longer until incorporated. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
Using a heaping tablespoon of dough for each cookie (approximately 1 ¼ ounces), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Use your fingers to slightly flatten each portion of dough.
Place the baking sheets on the top and center racks of the preheated oven and bake for 10 to 12 minutes (no need to rotate the sheets). Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes.
Store the cooled cookies in a tightly sealed plastic container.
And then stop kidding yourself and eat most of them right away.
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