Showing posts with label butter cookies. Show all posts
Showing posts with label butter cookies. Show all posts

05 June 2009

Recipe: Easy 7 Layer Cookie Bars



From Denny: The kids can help you make these easy cookie bars! Great for the weekend; make ahead, freeze, then pull out when you need them. Nothing could be easier!

Some folks call these “hello dollies.” For a change, substitute peanut butter chips and peanuts for the butterscotch chips and pecans. - Meridith Ford Goldman


Hands on time: 15 minutes
Total time: 45 minutes
Serves: Makes 40 bars


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups graham cracker crumbs

1 (12-ounce) package semisweet chocolate chips

1 (12-ounce) package milk chocolate chips

1 (12-ounce) package butterscotch chips

1 1/2 cups flaked coconut

1 cup chopped pecans

2 (14-ounce) cans sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of 9-by-13-inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.

Nutrition:

Per serving:
263 calories (percent of calories from fat, 46), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 19 milligrams cholesterol, 70 milligrams sodium.

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26 May 2009

Recipe: Triple Chocolate-Cookie Trifle Pie



From Denny: Here is a fun chocolate version of the trifle that is kid-fun and kid-friendly! Try this decadence on your family, friends and company who come to visit. They will be impressed at the presentation. Get the kids to help you decorate with the cookies. The recipe uses my favorite chocolate: Ghiradelli!

From: Southern Living Magazine, a fabulous recipe database.

Prep: 25 min., Cool: 20 min., Chill: 8 hr.

Ingredients:

3 1/4 cups heavy cream, divided

1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped

1 (4-oz.) white chocolate baking bar, chopped

1 teaspoon vanilla extract

1 (12.5-oz.) package assorted cookies

2 tablespoons mocha liqueur (optional)

2 (6-oz.) containers fresh raspberries

Raspberry Glaze

Directions:

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Yield: Makes 10 to 12 servings


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24 May 2009

Recipe: Chocolate-Tipped Butter Cookies



From Denny: Found this easy and kid-friendly recipe from the food archives of the Atlanta Journal-Constitution. It does contain hydrogenated vegetable shortening which tells me it's an old recipe. Though I haven't tested this recipe yet I'd prefer to use clarified butter which gives it loads of flavor and kills the cholesterol problem. As far as sweets go this recipe is also listed as low calorie at 107 calories per cookie! The sodium level is respectably low too.

Chocolate-Tipped Butter Cookies

Hands on time: 25 minutes
Total time: 2 hours and 30 minutes
Serves: Makes about 3 dozen

Ingredients:

1 cup (2 sticks) unsalted butter

1/2 cup sifted confectioners’ sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (6-ounce) package semisweet chocolate morsels

1 tablespoon hydrogenated vegetable shortening


Instructions:

Preheat oven to 350 degrees. With electric mixer, cream butter and confectioners’ sugar until fluffy. Add vanilla. Gradually add flour, mixing well with a wooden spoon or the hands. Dough will be dry. Shape dough into sticks about 2 1/2 inches long, 1/2 inch wide and 1/2 inch deep (thick). Place on ungreased cookie sheets about an inch apart. Flatten 3/4 of each cookie lengthwise with fork to 1/4 inch thickness, leaving the patterns of the fork tines in the dough.

Bake 10-12 minutes, or until set but not brown. Remove to wire racks to cool.

Combine chocolate morsels and shortening in microwaveable dish; microwave on high (100 percent power) 45 to 60 seconds, or until melted. Or melt in top of double boiler or in a heavy-bottom pan.

Put melted chocolate in a small, deep glass. Dip the thick, plain end of each cooled cookie in chocolate mixture and let excess drip back into the glass. Place cookies on wax paper until chocolate is firm. Store in airtight containers between layers of wax paper for 3 days or freeze.

Notes: Total time includes cooling and firming time.

Nutrition:

Per cookie:
107 calories (percent of calories from fat, 59), 1 gram protein, 10 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 14 milligrams cholesterol, 1 milligram sodium.

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