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Baking Cookies
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<blockquote data-quote="meowbunny" data-source="post: 108653" data-attributes="member: 3626"><p>Oh, we used parchment paper -- otherwise those thumb cookies would still be on the cookie sheets. I do listen very carefully when Paula Deen and Emeril talk and they insist on parchment sheets. LOL</p><p></p><p>And here's the Andes Mint Cookies (these are soooooo good!)</p><p></p><p>Andes Mint Cookies</p><p> </p><p>Difficulty: Easy </p><p>Prep Time: 20 minutes</p><p>Inactive Prep Time: 1 hour</p><p>Cook Time: 20 minutes </p><p>Yield: 2 dozen </p><p> </p><p>Ingredients</p><p>3/4 cup butter (not margarine) </p><p>1 1/2 cups packed brown sugar </p><p>2 tablespoons water </p><p>12 ounces semi-sweet chocolate chips </p><p>2 large eggs </p><p>2 1/2 cups flour </p><p>1/2 teaspoon salt </p><p>1 1/4 teaspoons baking soda </p><p>Andes mints candies, broken in half </p><p></p><p></p><p>Instructions</p><p>Heat oven to 350°F. </p><p>Over low heat, combine butter, sugar and water. </p><p>Heat until melted and add chocolate chips until partly melted. </p><p>Remove from heat and stir. </p><p>Pour into large mixing bowl. </p><p>Let stand 10 minutes to cool slightly. </p><p>Beat in eggs one at a time on high speed. </p><p>Reduce mixer to low speed and add flour, salt and baking soda. </p><p>Beat until well-blended. </p><p>Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). </p><p>Roll into balls, place two inches apart on parchment paper-lined baking sheets. </p><p>Bake for 10 minutes. </p><p>Place an Andes Mint half on top. </p><p>Allow to melt slightly and spread with a spoon.</p></blockquote><p></p>
[QUOTE="meowbunny, post: 108653, member: 3626"] Oh, we used parchment paper -- otherwise those thumb cookies would still be on the cookie sheets. I do listen very carefully when Paula Deen and Emeril talk and they insist on parchment sheets. LOL And here's the Andes Mint Cookies (these are soooooo good!) Andes Mint Cookies Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 1 hour Cook Time: 20 minutes Yield: 2 dozen Ingredients 3/4 cup butter (not margarine) 1 1/2 cups packed brown sugar 2 tablespoons water 12 ounces semi-sweet chocolate chips 2 large eggs 2 1/2 cups flour 1/2 teaspoon salt 1 1/4 teaspoons baking soda Andes mints candies, broken in half Instructions Heat oven to 350°F. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon. [/QUOTE]
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