Tuesday, July 14, 2009

Thin Mint Cookies

Chocolate Cookie Wafers
1 18.25 oz. package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

3 1/2 oz. bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening


Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
To cut, use a lid from a spice container with a
1 1/2-inch diameter (Schilling brand is good).

Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of
non-stick spray.

Bake for 10 minutes. Remove the wafers from the over and cool completely.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir gently, then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

Makes 108 cookies.

Monday, July 6, 2009

Caramel Peanut Bars

1-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package (14 ounces) caramels
1/2 cup heavy whipping cream
1-1/2 cups (9 ounces) semisweet chocolate chips
3/4 cup chopped peanuts

In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.