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Category: |
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Cookie Batter |
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Ingredients: |
Ingredients: 3/4 cup butter 3/4 cup sifted powdered sugar 2 tablespoons evaporated milk 1 teaspoon vanilla 2 cups self-rising flour - sifted
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Directions: |
Directions:Cream the butter. Gradually add the powdered sugar, creaming well. Add the evaporated milk and vanilla; mix well.
Blend in the self rising flour. Mix thoroughly. If necessary, chill for easier handling.
Roll out the dough, half at a time, on floured surface to a 12 x 8-inch rectangle; trim sides. Cut into 3 x 1½-inch rectangles or 2-inch squares. Place on ungreased cookie sheets.
Bake at 325º for 12 to 16 minutes until lightly browned. Cool.
Spread 1 teaspoonful caramel filling. Top with 1/2 teaspoon chocolate icing. (See directions for the filling and icing on the next page).
Decorate with a pecan half, if desired.
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Caramel Filling for Candy Bar Cookies |
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Ingredients: |
Ingredients: 1/2 pound (about 28) Kraft light colored candy caramels 1/4 cup evaporated milk. 1/4 cup butter 1 cup powdered sugar - sifted 1 cup pecans - chopped
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Directions: |
Directions:In the top of a double boiler, combine the candy caramels and the evaporated milk. Heat until the caramels melt, stirring occasionally.
Remove from heat. Add the butter, powdered sugar and the pecans. Stir.
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Chocolate Icing for Candy Bar Cookies |
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Ingredients: |
Ingredients: 1 cup (6 oz. package) semi-sweet chocolate pieces 1/3 cup evaporated milk 2 tablespoons butter 1 teaspoon vanilla flavoring 1/2 cup powdered sugar - sifted
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Directions: |
Directions:Melt the semi-sweet chocolate pieces with the evaporated milk over low heat.
Remove from heat. Stir in the butter, vanilla, and the powdered sugar. |
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Personal
Notes: |
Personal
Notes: Per Memaw: Real Good
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