Tag Archives: sugar cookie

Here’s to a Low Stress Baking Adventure!

23 Sep

Sugar Cookies, Turtle Cookies and Caramel Apple Slices

Ok – so you all remember the stress and exhaustion that was last week’s baking adventure? No? Enlighten yourself… The Great Carrot Cake Meltdown of 2012

Now that we’re all caught up, I can tell you about this weekend and you will understand how, on Friday afternoon, I was telling John, “Maybe I need to take a break from the baking for a week, I am really tired out, and we only just finished doing the dishes from last week.”

But I persevered, ever onward, toward the delicious taste of Turtle Cookies and Sugar Cookies, and I am happy to report that this weekend’s experience was, overall, so much better! (less burnt cakes, no tears, no fighting, less freaking out my friends – you get the picture)

I had a new baking assistant, Erin, (since last week’s is still out on stress leave – get well soon Niki), and she was fabulous!

So here goes explaining how we successfully made three delicious desserts in less than 3 hours!

Sugar Cookie Squares

We started with the sugar cookie base because I knew it would be easy and need to cool off for a while, allowing us to move onto the new recipe. *I should note that this is the second time I’ve made these bars – you know they’re good when you go back for a second taste!

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg white
1 1/2 Tbsp sour cream (I just do 1 heaping Tbsp)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 recipe vanilla frosting, recipe follows

Vanilla Frosting
Ingredients:
1/4 cup unsalted butter, softened
2 cups powdered sugar
2-3 Tbsp half and half
1/2 tsp vanilla
Pinch of salt
Several drop food coloring (optional)

Directions:

Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 17 – 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.
Taken from Cooking Classy

A few notes on the recipe – it will tell you to mix the sugar and butter with a mixer – maybe it’s my mixer or the butter isn’t soft enough, but I usually end up doing this with my hands to get the right consistency.

When spreading dough  over bottom of pan –  you might think there is no way there is enough dough to spread and cover the whole pan – but it works, just keep pressing and patting it out.

 Turtle Cookies

These were a little more involved than the sugar cookies, because there were a few steps to them. Taken from Pixelated Crumb

Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Directions:
  1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
  3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

Caramel Apple Slices

If you are like me, and made a lot of extra caramel  – cut up an apple and drizzle the sauce over it – yum!