Baking & Building

Last week turned into my baking week because I had a cookie exchange at MOPS on Wednesday for which I needed 8 dozen cookies, as well as about 12 doz sugar cookies for our different decorating activities...so if you're in the area and want to stop by to for some fun - we have plenty of cookies, frosting and sprinkles to go around!   The cookies I took were a new recipe I found online that I now LOVE and highly recommend, although it is very minty so if you don't like mint, don't make it:)  

 

Chocolate Mint Sandwich Cookies

1 1/4 cups butter (no substitutes) softened

2 cups sugar

2 eggs

2 teaspoons vanilla

2 cups all purpose flour

3/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

32 round thin chocolate covered mint patties (like York peppermint patties, the small ones)

1 bag mint chocolate chips (plus 1 tbsp each butter, water and corn syrup)

In a mixing bowl cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, and salt; gradually add to the creamed mixture, beating until well combined. Drop by teaspoonfuls two inches apart onto ungreased baking sheets. Bake at 350 for 8-9 minutes or until puffy and tops are cracked (don't overbake). Invert half of the cookies onto wire racks. Immediately place a mint pattie on each, then top with remaining cookie. Press lightly to seal. Cool completely.  Melt mint chips along with about 1 tbsp water, 1 tbsp butter and 1 tbsp corn syrup (not necessary) to make a frosting and drizzle or spoon onto cookies.  Makes about 3 doz sandwich cookies.

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Along with the cookies, I also made lots of this for gifts...

Nutty Cracker Delights

42 Club crackers (2 ½ in. x 1 inch)

½ c. butter

½ c. sugar

1 tsp vanilla

1 c. slivered almonds

Place crackers in a single layer in a foil-lined 15in x 10in x 1in baking pan (big cookie sheet). In a saucepan, melt butter and then add sugar; bring to a boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Pour evenly over crackers and use spatula to coat. Sprinkle with nuts. Bake at 350 for 10 minutes or until lightly browned. IMMEDIATELY remove from pan and cool on wire racks. These freeze very well.

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On a totally different note, here are a couple pictures of the boys helping Mitch paint Caleb's bedroom door Saturday afternoon...