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 These cookies are incredible - so light and flaky - it is more like eating pastry. We make these for almost every holiday. Chocolate is normally my favorite but these are irresistible. Store them in the fridge due to the cream cheese in the filling.
1 cup margarine – NOT Butter – will not make the same flaky layers 2 cups flour 1/2 cup half and half Sugar for tops of cookies Food coloring (if using) Mix margarine and flour with fingers until crumbly. Gradually add half and half. If using food coloring to tint the dough add it now. Mix until well incorporated and the dough can be lifted out easily with hands. Place in refridgerator until slightly cooled - 1/2 hour. Flour the counter well and roll out the dough to 1/4 inch thickness. Use your favorite cookie cutters (Simple shapes work best with this dough) cut out your shapes. Dredge both sides of cookie through sugar. Bake at 350 for 7-9 minutes (until edges are slightly brown – slightly). Cool on a wire rack. For the Filling - 8 oz. cream cheese softened 1 tbs. milk 1 tsp. vanilla 4 cups confectioners sugar ¼ cup softened caramel Food coloring (if using) Nuts or Sprinkles Combine all filling ingredients. Beat until smooth and fluffy. Once cookies are cooled completely, spread filling on the flat side of one cookie and top with another. Decorate icing with candy sprinkles, nuts or colored sugars. Makes approximately 15 creme filled cookies.
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 It has been very hard to find a great scratch brownie recipe. It is one of those things that is actually better from a - UGH - mix. I have tested many and it is always disappointing – wasted ingredients and time. For me, this recipe is the exception I have been looking for. This brownie if fudgy, rich and delicious. I made this over the weekend to go with our homemade pizza night. Served with brown sugar whipped cream and a garnish of dark chocolate and raspberry sauce. They were so good!!
8 ounces Semi-sweet Chocolate Chips 1 cup (2 sticks) Butter 2 cups firmly packed Dark Brown Sugar 2 teaspoons Vanilla Extract 4 large Eggs 2 cups All Purpose Flour ½ teaspoon Baking Powder 1 teaspoon Salt 1 ½ teaspoons Cinnamon 1 teaspoon Espresso Granules 1 cup Dark Chocolate Chips Preheat oven to 350 degrees. Prepare a 9 x 12 inch baking pan with nonstick cooking spray. Melt the semi-sweet chocolate and butter over medium low heat – stirring constantly until smooth. Remove from heat and allow the mixture to cool. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a small bowl – mix flour, baking powder, salt, cinnamon and espresso granules. Fold the flour mixture into the chocolate mixture, mixing until well blended. Stir in the dark chocolate chips and pour batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from oven and allow to cool. Add garnish if desired.
I have tried many recipes and these are the best chocolate chip cookies ever. You can use our delicious caramels for the recipe or replace with another soft and chewy caramel. The caramel heart is a nice touch for a special occasion but you can also simply make the cookie without. Please let us know what you think!
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