Hello angel friends!
I love this time of year! Our first Christmas snow arrived early tonight, and just in time to put me in the holiday spirit. It's bake night and hubby is watching the Patriots and I'm up to my elbows in cookie dough. I am making two different kinds of chocolate chip cookies. The first is my recipe which is a super thin and crispy type and the other is a box mix by Barefoot Contessa. Have you tried her cookie and cake mixes? If not, your missing out, they are so delicious and yummy!
I'm also making carmel buttons- How to- Place on a cookie sheet pretzels, the square kind and place a carmel chocolate rolo on top and bake at 250 for 8-10 minutes. Then add a whole pecan on top of the melted chocolate rolo. Allow to cool and enjoy!
On another note- If you haven't received your magazine "The Feminine Home" yet, you can email the printing company for perhaps, a tracking number. I wish they were quicker but with the holidays and all they are quite busy.
Here is the email link
• 1/2 cup (1/4 lb.) butter, melted and cooled to room temperature• 1/2 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips (6 oz.)
• 1/2 cup chopped pecans (optional)
1. In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
3. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 300° oven until cookies are lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.