Cookies! We’ve all been baking cookies (and other assorted goodies) for our bake sale tomorrow. We’ll be selling homemade creations to the Smoky Mountain Chevy Classics crowd, raising more funds for our Relay for Life team – we’re so close to $10K, we know we’re gonna make it!
Perfect cookbook for today ~ Christmas Cookies, from Gooseberry Patch. Along with a delicious selection of cookie treats, there are chapters on packaging, cookie mixes in a jar, and cookie swap ideas. Sprinkled throughout the pages of the book are gift tag templates to copied, colored, and tied to your packages.
Chapters include Frost-Kissed Cut-Outs, Razzle-Dazzle Drop Cookies, A Blizzard of Bar Cookies, and Candy Cane Lane.
From the Snow Kidding chapter, look what I found! From Sally Derkenne, Des Moines, IA:
18 oz. tube refrigerated chocolate chip cookie dough
6 oz pkg semi-sweet chocolate chips
32 vanilla caramels, unwrapped
1/4 C half-and-half
Slice cookie dough into 1/4″ thick slices; place slices in the bottom of an ungreased 9″x13″ baking pan. Pat to make an even crust; bake at 375 degrees for 25 minutes. Let cool slightly; sprinkle with chocolate chips and set aside. Melt caramels and half-and-half together in a double boiler over hot water. Spread caramel mixture on top of chocolate chips. Refrigerate for one to two hours; cut into squares. Makes 3 dozen.
Now, in the book, it says the pan should be 9″x9″. I can’t figure any way to get 36 reasonable portions out of a pan that small – that’s a brownie pan, right? I’m saying they meant to say 9″x13″. Are you with me?
These sound just delicious! Packaging suggestion is to include a bag of coffee beans and a pretty mug – I’m imagining the heavenly scent as I’m typing.
Hope you have a tasty weekend, and find an outdoor festival to enjoy. Of course, we’re seeing nickel-sized raindrops right now, but I can tell they are going to blow through quickly.
~Janet @ The Christmas Place