May 22, 2013
Written by Joy Paoletti and Judy Vig
Tuesday, 14 December 2010 23:00
As the cookie recipes keep pouring in, Judy and I are working so hard to try all of them ... and we have! It really is a tough job, but someone has to do it! The varieties are amazing and sound so delicious, from cutout cookies with brightly colored sanding sugars, drop cookies with mini chips and roasted nuts, to rolled and sliced ... even a boiled cookie!
Most of the recipes share a heart warming memory that usually go along with holiday cookie baking. It’s the family traditions being carried on, we have enjoyed all of them.
Join us on Better Ct on Monday, Dec. 20, as we announce the winner of our holiday cookie contest. We will be preparing the winning recipe as well.
Please visit TwiceBakedTwins.com if you wish to enter. We are accepting recipe submissions until Saturday, Dec. 18. Happy Holidays!
1 cup creamy peanut butter
1 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 tsp. baking soda
1/2 cup semi-sweet chocolate chips (mini’s are best!)
1/2 cup chocolate chips for drizzle
Preheat oven to 350º. In small bowl, combine all ingredients except chips until blended. Stir in chocolate just until combined.
On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough two inches apart. Do not flatten.
Bake nine minutes or until cookies are puffed and golden. (Cookies will be soft). Place baking sheets on wire racks and let stand five minutes.
Remove cookies from sheets and cool completely.
Melt 1/2 cup chocolate chips in microwave. Do 30 seconds at a time until smooth. Drizzle onto cookies with the tines on a fork.
Makes about four dozen cookies.
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