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Full Online Book HomeLearning KitchenCookies - Formed - Candy Bar Cookies On A Stick
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Cookies - Formed -  Candy Bar Cookies On A Stick Post by :mochajoe Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2084

Click below to download : Cookies - Formed - Candy Bar Cookies On A Stick (Format : PDF)

Cookies - Formed - Candy Bar Cookies On A Stick

1 C. peanut butter
1/2 C. butter or margarine
1/2 C. shortening
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1 1/2 tsp. baking soda
2 eggs
1 tsp. vanilla extract
2 1/4 C. all-purpose flour
40 wooden sticks
40 miniature-size (about 1" square) chocolate- coated, caramel-topped nougat candy bars (with or without peanuts) or 20 fun-size candy bars (about 2x1" rectangles), halved crosswise
Optional: small multicolor decorative candies, chopped
nuts, and/or colored sugar
Optional melted chocolate or frosting


Beat peanut butter, margarine or butter, and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined. Beat in eggs and vanilla extract until combined. Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.

Insert a wooden stick into each candy bar piece. Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy is completely covered. If desired, roll ball in decorative candies, nuts, or colored sugar, gently pushing candies or nuts into dough. Place cookies 2 1/2 inches apart on an ungreased cookie sheet.

Bake at 325ºF for 15 to 20 minutes or until golden and set. Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack. If desired, drizzle or frost the cookies with melted chocolate or frosting. Makes about 40.
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Yield:36 1/2 cup unsalted butter 10 oz bittersweet or semisweet chocolate, chopped 4 egg, room temperature 1 1/2 cups sugar 2 tsp vanilla extract 1 tsp instant espresso powder or coffee extract 1/2 cup all purpose flour 1/2 tsp baking powder 1/4 tsp salt 6 oz white chocolate, chopped 2/3 cup icing sugar Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside. Whip eggs with sugar, vanilla and espresso powder
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1/2 c sugar 1/3 c butter or shortening 3 tbsp light corn syrup 1 egg 6 oz (1 c) butterscotch morsels 2 c sifted flour 1 tsp baking soda 1/4 tsp salt granulated sugar for rolling Preheat to 350 degrees. Combine sugar, butter and corn syrup. Beat until creamy. Add egg and mix well. Melt butterscotch morsels over hot but not boiling water. Remove. Stir into butter mixture. Sift together the flour, baking soda and salt. Add to butter mixture and mix well. Form dough into 1 inch balls. Roll balls in granulated sugar. Place on greased cookie sheet and bake
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