Salty Sweet Fall Cookies Food

SWEET AND SALTY COOKIES

Steps:

• Preheat the oven to 350.
• In a large bowl, cream together the butter, sugars, and eggs until light and fluffy, using an electric mixer. Then, stir in the chocolate chips, potato chips, nuts, and flour.
• Shape the dough into walnut sized pieces and place on a cookie sheet.
• Bake for 10-12 minutes or until lightly browned. Cool on a wire rack.

SALTY-SWEET FALL COOKIES

Steps:

• Whisk the flour and baking powder together in a medium bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart.
• Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
• Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted.
• Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels.

SWEET AND SALTY NUTS

Steps:

• Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
• In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
• Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
• Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
• Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.