I posted this previously:
"Malted Milk Buttons and Crispy Rice Shortbread, two variations on a Master Dough recipe that I found in a (thrifted) December 15, 1998 Woman's Day magazine and which were adapted (with others in the same food article) from One Dough, Fifty Cookies by Leslie Glover Pendleton."
But Mama Squirrel came up with a variation all our own! The problem with writing it out is that it was made from only half the Master Dough recipe, since the idea is to make a big batch and split it between two variations. (We mixed the other half of the dough with Rice Krispies.) And the Master Dough recipe, which I assume is copyrighted by the author, contains such difficult-to-halve ingredients as three egg yolks and 4 3/4 cups of flour. But here's the basic idea:
Make a shortbread-type dough containing unsalted butter, sugar, salt, egg yolks, vanilla, and flour. (No baking powder.) To a batch of dough made with about 2 1/2 cups flour, add half a package of (dry) instant chocolate pudding mix, and a cupful of small chocolate chips. Press into a greased 9 x 13 inch pan, pre-cut into squares, and bake for half an hour at 350 degrees. Re-cut the squares after they have cooled slightly. Drizzle with a glaze made from powdered sugar mixed with a little milk, just enough to let it drizzle from a spoon.
For some reason (mainly because they're very tasty), these improvised squares have been everybody's favourite so far these holidays. As in, they're gone. Maybe we'll make some more.
Here are some other cookies we've made and posted about in the past:
Date-Walnut Bars
Rigglevake Cookies
No-bake Chocolate Fruit Balls
Gluten-Free Dutch Chocolate Chip Cookies
Lemon Poppyseed Shortbread
Tofu Fudge Chews
Peanut Chocolate Butterscotch Bars (link only)
Doreen Perry's Cookies
Betty Crocker's Brownie Recipe
Cappucino Thumbprints
Chocolate Hazelnut Crescents
Double Ginger Drop Cookies (LINK FIXED!)
Snickerdoodle Blondies
The Best, Bar None
Two No-Bake Candy Recipes (one of our most-visited posts)
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