Wednesday, November 19, 2014

What's Cookin' Wednesday ~ Cookies!!

I think I'm going to start a series of "What's Cookin' Wednesday" and share a recipe or recipes each Wednesday. Since I mentioned cookies iyesterday's post and told you about the almost famous cookie swap I attend every year, today, I'm sharing some of my "award winning" cookies. 
The first ones I learned to make from my mom. I believe they are called 7 layer cookies elsewhere but in my world they are Magic Cookie Bars... 
The second ones are Mint Chocolate Chip cookies - a girlfriend of mine made these a few years ago so I snagged the recipe from her and make them every year since. The are so delicious.
The third are traditional Italian cookies that are quite time consuming, but worth every minute put into them.
*Please note the pictures are googled as I couldn't track down any good photos*

Magic Cookie Bars

Here is what you need:
Graham cracker crumbs
Chocolate chips
Butterscotch chips
White chips
Chopped nuts of some sort
(I use walnuts)
Sweetened Condensed Milk 
Pyrex (13x9)
*You can literally dump whatever you want on top of the crumb mix... Mini m&m's, marshmallows, shredded coconut, peanut butter chips, etc
Really flexible with your toppings

Here is what you do...
Mix the little box of graham cracker crumbs with a stick of melted butter. I apologize for not having measurements but I really do wing this one. I eyeball it and try to get the consistency right. You want it to look like crumbly wet sand. Pour it into the Pyrex and smoosh down really well to cover the entire bottom of the Pyrex. Then pour a good sprinkles mf of all three chips over top. I'd say about a cup of each. Maybe a little less (omg these directions are awful) and a half cup of the nuts. Then drizzle the whole can of condensed milk over top of the whole mix. Bake at 350* for 25 minutes.
Let them cool completely and cut into squares!
*These are seriously addicting!*
Mint Chocolate Chip Cookies
Here is what you need:
1   pouch (1 lb 1.5 oz) Betty Crocker  Sugar Cookie Mix   1/2   cup butter or margarine, softened 
1/4   to 1/2 teaspoon mint extract  6   to 8 drops green food color  
1   egg  
1   cup creme de menthe baking chips  1 cup semisweet chocolate chunks
Here is what you do...
Pre-heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. (I used crushed up Andees Mints instead of the baking chips)
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. (Don’t let them brown)
Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
So dang good!! Mmm
Anisette Cookies
Here is what you need:
COOKIE1/2 cup butter, softened  
1/2 cup sugar  
3  large eggs  
2  teaspoons  anise extract (or almond extract)  
2 1/2 cups all-purpose flour (may need up to 3 cups)  
1  tablespoon baking powder  
2 -3  tablespoons milk    
2  cups confectioners' sugar  
3  tablespoons milk  
1/8 teaspoon  anise extract   decorative candy sprinkles
Here is what you do...
Preheat oven to 350*
Line cookie sheets with parchment paper
For cookies, cream the butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, mixing after each addition. Add anise extract.
Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and
another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
Use a 1 T. cookie scooper to make simple round drop cookies
use wet fingers to pat any rough edges
 Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
For icing: mix sugar, milk and extract to make a sugar glaze.
When I make the icing, I make it slightly thicker so it coats white
Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
Let dry completely and then enjoy!
These are so good too!!
Mmm I love cookies!!
Happy Wednesday

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