CHRISTIE COOKIES (COPYCAT)
The Christie Cookie Company is another wonderful Nashville company. These are the most amazing cookies ever.
Provided by Mamalovesakm
Categories Dessert
Time 53m
Yield 96 cookies
Number Of Ingredients 14
Steps:
- Place oatmeal in food processor, grind until a fine powder.
- Grate Hershey bar.
- Mix flour, baking powder, baking soda and salt, set aside.
- Cream butter and sugars in large mixer bowl.
- Add eggs, one at a time, then vanilla.
- Slowly mix Hershey bar into sugar mixture.
- Add flour and oatmeal 1 cup at a time, alternating until all is incorporated.
- Stir in Heath Bits, Chocolate Chips, and nuts.
- Roll into to one inch balls, or use cookie scoop. Place on cookie sheet.
- Bake at 375 degrees for 8 minutes. Cookies should still be slightly underdone.
- Move to wax paper lined counter to cool, do not use wire racks.
- VARIATION: Substitute white chocolate chips for chocolate and Macadamia nuts for pecans.
- VARIATION: Omit grated Hershey bar, add one teaspoon cinnamon and substitute raisins for the chocolate chips.
Nutrition Facts : Calories 192.5, Fat 10.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 110.7, Carbohydrate 23.9, Fiber 1.4, Sugar 16, Protein 2.2
AUNT EILEEN'S CHRISTMAS BUTTER COOKIES
Steps:
- In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
- Preheat the oven to 400 degrees F.
- Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.
COPYCAT BERGER COOKIES
Berger cookies are a product of Baltimore's DeBaufre Bakeries. They are similar to New York City's Black and Whites (a.k.a. Half-and-Halfs or Half Moons). They are cake-like cookies piled with thick, rich chocolate icing. The cookies themselves are on the dry side, so the icing is there to help provide moisture and richness. Store in single layers in an airtight container at room temperature for up to 5 days.
Provided by thymeforpineapple
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
- Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
- Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
- Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
- Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
- Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 24.3 g, Cholesterol 21.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 89.3 mg, Sugar 16.3 g
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