I cannot prove it but have significant doubt in my mind about whether Samoans actually eat caramel, let alone make cookies out of it. I imagine them eating things like mangos and roasted pigs and pineapples and rum...lots of rum. In fact, in my obscure sections of my brain, where I contemplate such things, I believe that if a Samoan tribe were to come upon a young blond girl in braids and a green uniform that she may just find herself being thrown into a volcano...where was I? Oh yes, caramel cookies...
First, make the cookie dough, just like I told you to on Monday for the peanut butter cookies. Except this time, once they have frozen for half an hour, take them out and cut them into 1" sections. Lay them out on a baking sheet and use a large straw to cut out small holes from the center so that all of the calories can fall out of them while cooking. Bake at 350 degrees for 8 minutes, just like the peanut butter version. Take them out and let them cool. Okay, that's the easy part.
Here's where it gets a little dicey. I did not like the recipe for caramel that came with my original version. It turned out too grainy, thick and although it tasted fine, was definitely not in danger of being mistaken for a scout caramel topping. So here's what my sister suggests (she's a WAAAY better cook than I am), although I have yet to try out this version:
Mix 1c brown sugar, 1/2c corn syrup, 1/2c butter and 1/2t salt in a heavy 2-qt saucepan, stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in 1/2t baking soda and 1t vanilla; mix well. Stir in 1c shredded coconut. Dip the cookies in the caramel mix and lay out on parchment paper to dry (I sprinkled on some extra coconut at this point but I'm wacky that way). Then melt some chocolate chips, add a little oil to give it a thinner consistency and drizzle the chocolate over the cookies. Once the chocolate is set/dry then they're done. You can put them in the fridge to set up faster if you really want.
Then again, if you're one of those rich folks who don't enjoy cooking and like something to look forward to in the spring besides Easter then maybe the $5 a box is better for you. For me however, I shall make these in September, January, July, whenever the urge strikes me and not feel any remorse for taking business from those little green girls whatsoever.
Thursday, January 27, 2011
Tuesday, January 25, 2011
The Minty Goodness
Okay, for version #2, you shall do as follows and not deviate in the slightest lest you find yourself standing in the kitchen with some second rate, not good enough version of what you wish was a mint scout cookie:
Mix together 3T butter, an egg, 1/4c brown sugar, 1/8t baking soda, 1/2t salt, 1/4c cocoa powder, 1/2c flour and 1/8t peppermint oil in a bowl until the dough is consistent and moist. Add enough extra flour so that the dough still moist but no longer sticky. Lay out some parchment paper, roll out the dough uber-thin on the parchment paper then cut out anything but circle shapes because really, the circle shapes are so 1985. Cook your non-circle cookies at 325 for about 6 minutes but for sure no more than 7 (they are thin after all and cook quickly). Re-roll any unused dough and repeat as long as it can hold your attention. Eat the rest of the dough, keeping in mind that the salmonella poisoning risk is a small price to pay when you get to eat cookie dough. Allow cookies to cool completely.
Now mix together 2c of powdered sugar, 8T of melted butter, 1/8t of peppermint oil and 1T of heavy whipping cream. If the mix is not consistent enough to roll out then add a little more cream until it is thick enough to roll out. Then, surprise surprise, roll it out. About 1/4" is about right thickness. Now cut out a slightly smaller version of your non-circle shaped cookies and lay them on top of your cooled cookies. Dip the whole thing in melted chocolate chips and lay on parchment paper to cool (refrigeration speeds this process).
I have an inkling that these will freeze well (since the scout versions do) but really, mine barely lasted long enough to set up in the fridge before they were all gone so I didn't test this theory. Okay, 2 down, 1 more to go.
Mix together 3T butter, an egg, 1/4c brown sugar, 1/8t baking soda, 1/2t salt, 1/4c cocoa powder, 1/2c flour and 1/8t peppermint oil in a bowl until the dough is consistent and moist. Add enough extra flour so that the dough still moist but no longer sticky. Lay out some parchment paper, roll out the dough uber-thin on the parchment paper then cut out anything but circle shapes because really, the circle shapes are so 1985. Cook your non-circle cookies at 325 for about 6 minutes but for sure no more than 7 (they are thin after all and cook quickly). Re-roll any unused dough and repeat as long as it can hold your attention. Eat the rest of the dough, keeping in mind that the salmonella poisoning risk is a small price to pay when you get to eat cookie dough. Allow cookies to cool completely.
Now mix together 2c of powdered sugar, 8T of melted butter, 1/8t of peppermint oil and 1T of heavy whipping cream. If the mix is not consistent enough to roll out then add a little more cream until it is thick enough to roll out. Then, surprise surprise, roll it out. About 1/4" is about right thickness. Now cut out a slightly smaller version of your non-circle shaped cookies and lay them on top of your cooled cookies. Dip the whole thing in melted chocolate chips and lay on parchment paper to cool (refrigeration speeds this process).
I have an inkling that these will freeze well (since the scout versions do) but really, mine barely lasted long enough to set up in the fridge before they were all gone so I didn't test this theory. Okay, 2 down, 1 more to go.
Monday, January 24, 2011
Puttin' Little Girls Outta Business
Admit it, at some point in your life you ate one, well, probably many, TOO many scout cookies. The little rascals know they have the goods and hold it over your head once a year, like a carrot for you, the donkey. I should know. I spent many a spring of my youth peddling those cookies and three times as long as an adult chasing that carrot. Well, my friend, you shall be that ass no more. I have found the mother load! The recipes to fill that cookie urge any time of year, without having to pay $5 per box! Listen and learn grasshoppers....
Peanut Butter Addiction
Put 2.5 sticks of butter and a cup of sugar in a bowl and mix until creamy. Add 2 eggs and beat until mixed through, scraping the bowl as you go. Add 1 teaspoon vanilla and beat again. Turn mixer on low and add 1/2 teaspoon of salt and 3 cups of flour. Now beat that batter like a red-headed step-child. The dough will be crumbly but moist when it's done. Pack the dough onto some plastic wrap and roll into a 2 inch diameter cylinder. Trust me, don't make it any thicker or your cookies will be too big. Wrap the whole thing (probably a couple cylinders) into parchment paper and freeze for about half an hour.
When the dough has sufficiently hardened, take it out and slice it into 1/8" discs and place them on a baking sheet about an inch apart (they won't spread while cooking). Bake at them 350 degrees for 8 minutes, not nine, not seven, and take them out to cool on a cooling rack completely. They should not have browned in the oven at all.
Mix together equal parts of peanut butter and powdered sugar (about 1/2 cup each). Form little balls and flatten them then lay them on the cooled cookies. Dip each cookie in melted chocolate chips and lay on parchment paper to cool (refrigerating speeds this process).
Thus ends part 1 of 3 of how to free yourselves from the ties of the communist regime that call themselves scouts. Stay tuned for the mint and caramel recipes.
Peanut Butter Addiction
Put 2.5 sticks of butter and a cup of sugar in a bowl and mix until creamy. Add 2 eggs and beat until mixed through, scraping the bowl as you go. Add 1 teaspoon vanilla and beat again. Turn mixer on low and add 1/2 teaspoon of salt and 3 cups of flour. Now beat that batter like a red-headed step-child. The dough will be crumbly but moist when it's done. Pack the dough onto some plastic wrap and roll into a 2 inch diameter cylinder. Trust me, don't make it any thicker or your cookies will be too big. Wrap the whole thing (probably a couple cylinders) into parchment paper and freeze for about half an hour.
When the dough has sufficiently hardened, take it out and slice it into 1/8" discs and place them on a baking sheet about an inch apart (they won't spread while cooking). Bake at them 350 degrees for 8 minutes, not nine, not seven, and take them out to cool on a cooling rack completely. They should not have browned in the oven at all.
Mix together equal parts of peanut butter and powdered sugar (about 1/2 cup each). Form little balls and flatten them then lay them on the cooled cookies. Dip each cookie in melted chocolate chips and lay on parchment paper to cool (refrigerating speeds this process).
Thus ends part 1 of 3 of how to free yourselves from the ties of the communist regime that call themselves scouts. Stay tuned for the mint and caramel recipes.
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