baking frenzy

decided that this year we would do baking to give to all the boys teachers(we have a total of 6 this year not counting J's piano teacher) so today was baking day. found a new sugar cookie recipe from this Christmas' Kraft magazine and they were an absolute hit. so tasty and allot easier to make than other sugar cookie recipes i've used

S'More Sandwich Cookies


1 pkg. (250 g) PHILADELPHIA Cream Cheese, softened
1 cup icing sugar
3/4 cup butter, softened
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
4 tsp. coloured sugar
1/3 cup JET-PUFFED Marshmallow Creme
2 squares BAKER'S Semi-Sweet Chocolate, melted


1 PREHEAT oven to 325ºF. Beat cream cheese, icing sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 1 hour.

2 ROLL dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half of the cookies with coloured sugar. Place all cookies, 2 inches apart, on ungreased baking sheets.

3 BAKE 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

4 SPREAD bottom side of each of the plain cookies with about 1 tsp. marshmallow creme; cover with remaining sugar cookies, bottom-sides down, to form sandwiches. Drizzle with melted chocolate.

also made a carmel shortbread square(absolute family favorite) and some chocolate balls. now just to keep everyone from eating it all lol!

Caramel Shortbread Squares

Makes 1 9x9 inch pan

2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups semi-sweet chocolate chips

1 Preheat oven to 350 degrees F (175 C).
2 In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Bake for 20 minutes.
3 In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4 Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into squares

3 love it too:

Cindy @ Creating at Home said...

Hey, how about sharing your caramel shortbread recipe? :D I know you've given it to me before and I made it and loved it... but of course I have misplaced the recipe in one of our many moves. I'd love to make it again! Thanks :-)

Barb said...

Oooooh, those recepies sound amazing! I will have to come back sometime when I'm not crazy busy with other things. :S

QuiltNut Creations said...

the cookies are soooo good!

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