replying to mollyanne & added candy recipes
You know, I made some more last night, trying to "fix" the recipe. They still came out more flat & round. I added bkg. powder & flour, but the dough way way too sticky for me to roll, so I'd just sprinkle flour on top as I'd scoop them up with a scooper.
Now, you added no flour, right? Did you try rolling them? Why did you spread them onto a cookie sheet instead? and did they puff up? By now, I think these cookies have cost me at least $75!
oh yes...I added almond and cherry flavoring, too.
I am planning to make some candies today...nothing that requires a candy thermometer! One of them is the one you use a square pretzel & top it with a rolo candy. Put those on a cookie sheet & bake in a 300º oven for about 3 min. Take out & top with a pecan. You can used glazed pecans if you want.
The other one's are for candy bark made with slatines & pretzel sticks with caramel & chocolate!
And another one from a girl I know on an art group!
Candy Bark
Preheat oven to 400º
1. Line cookie sheets with aluminum foil & butter the foil. Then line with 1 pkg. saltine crackers.
2. In saucepan, melt 2 sticks butter & 1 cup white sugar. When mixture starts to boil, start timing & boil for exactly 3 minutes, being careful not to burn butter.
3. Pour butter & sugar mixture over saltines. Bake exactly 5 minutes. Take out & sprinkle with 1 large bag chocolate chips. When chocolate starts to melt, spread around & sprinkle with chopped nuts & cut up right away. Cut up as if it were bark..uneven.
notes: I didn't line the cookie shies with foil, just buttered them very good & it was fine. You can use semi-sweet chocolate chips, milk chocolate, white chocolate mixed & swirled with either of the other chocolates. I did one with white chocolate & cranberries. Also, for the nuts, I used walnuts on some & sliced almonds on another. I think they are better with the slated crakers, but that is a preference.
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Candy Pretzels
1 1/2 boxes pepperidge Farm pretzel sticks, or any brand ...not the really thin one's, though.
1 bag of Kraft caramels, unwrapped
2 TBls. milk
1 Tbl. margarine
small bag or less of milk chocolate chips
Place caramels in microwave proof bowl & microwave until melted. Place waxed paper on cookie sheets & butter VERY well, or you'll never get the caramel coated pretzels off!
Dip one end of pretzels into melted caramel. Place on buttered waxed paper. Let set.
Melt chocolate & dip caramel end into that & replace on buttered waxed paper.
You can sprinkle with chopped nuts if you want.
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Amaretto Bon Bons
In the top of a double boiler heat over barely simmering water 6 oz of semisweet bits with 3 Tablespoons of corn syrup, 1/4 superfine granulated sugar (I pulse regular sugar very lightly in my cuisinart), 2 teaspoons of instant coffee, and 1 teaspoon of boiling water until chocolate is melted.
Remove from heat
Stir in 1/4 cup almond-flavored liqueur (Amaretto) and 1 cup crushed shortbread cookies. (I use one sleeve of a Lorna Doone package). If desired, add 1/2 c. chopped walnuts. Stir, cool, chill in refrig.
Scoop out a teaspoon of mixture and shape in 1 inch ball. Dust in cocoa powder. Keep in tightly covered container in refrig.
Note: I have doubled the recipe but it is actually much easier and faster to do two separate batches than one large one.
That's it!
Now, to go get more pistachios!
Enjoy,
Clara