Wednesday, December 9, 2009

Pralinutta Shortbread Sandwich Cookies

I just bought my first jar of Pralinutta (YUM!) and to keep from eating it straight out of the jar I came up with this yummy combo! I have a container of them in the freezer ready for Christmas parties!

Shortbread Cookies:
2 cups all-purpose flour

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered (confectioners or icing) sugar

1 teaspoon pure vanilla extract

Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Wrap dough in plastic wrap and chill until firm about an hour. roll into log and slice into 1/4inch slices about the size of a quarter. Bake about 5-7 min until very lightly brown. cool and spread a small amount of Pralinutta and top with another cookie. Then hide from yourself because you will want to eat them all!

Preheat oven to 350 degrees with the rack in the middle of the oven. Spray two baking sheets. They don't spread very much so you can load the baking sheet up!

Shortbread with keep in an airtight container for about a week or frozen for several months.

Sunday, December 6, 2009

Butterfinger Cookies!

These turned out really yummy!
I did forget to take a picture before I put them in the freezer so I am sorry about that!
48 cookies
1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
1 egg
1/2 c. peanut butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
5 bite size (or like 1 1/2 full size) butterfinger candy bars, chopped
Preheat oven to 350°F degrees.
In a mixing bowl, cream butter and sugars.
Add egg; beat well.
Blend in peanut butter and vanilla.
Combine flour, baking soda and salt; add to creamed mixture and mix well.
Stir in candy bars.
Shape into 1 1/2-inch balls and place on a baking sheet.
Bake at 350° for 10-12 minutes, or until cookies just start to turn brown.
Do not over bake!
(the candy bar will get really hard if you do!)
Let sit on cookie sheet for a few minutes, before transfering to a wire rack.
Cool completely.
~You are going to start seeing a lot of cookie recipes as I am trying to build a supply in the freezer for Christmas!
Recipe was found here, but changes were made.