Three In One Cookie Stacks Food

FIBER ONE CHOCOLATE HAYSTACKS

Steps:

• Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
• Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz). Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper. Refrigerate until set (about 1/2 hour). Can freeze portions until ready to eat.

3-IN-1 SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
• For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
• For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
• Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
• Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
• Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
• Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
• Yield: 1 pound royal icing (1 2/3 cup)

CHOCOLATE-ORANGE COOKIE STACKS

Steps:

• Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
• Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
• Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

INDIVIDUAL CHOCOLATE COOKIE STACKS

Steps:

• Heat oven to 375°F
• Combine flour, ground almonds and 2/3 cup cocoa in medium bowl; set aside.
• Combine butter and 1 1/3 cups sugar in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add egg and 1 teaspoon vanilla.
• Continue beating until well mixed.
• Reduce speed to low; add flour mixture.
• Beat until combined.
• Divide dough into fourths.
• Wrap each fourth in plastic food wrap; flatten slightly.
• Refrigerate until firm (1 hour).
• Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
• Cut with 2 1/2-inch round cookie cutter into 18 circles.
• Place 1 inch apart onto ungreased cookie sheets.
• Cut 2 circles into fourths. (DO NOT SEPARATE.)
• Sprinkle all cookies with large grain sugar.
• Bake for 6 to 9 minutes or until set.
• Cool completely.
• Combine chocolate chips and shortening in small microwave-safe bowl.
• Microwave on HIGH until melted (30 seconds to 1 minute), stirring occasionally; cool slightly.
• Line baking sheet with waxed paper.
• Dip curved edge of cookie wedges in melted chocolate.
• Place onto waxed paper.
• Refrigerate until firm (2 hours).
• Combine all vanilla cream ingredients in small bowl.
• Beat at high speed until stiff peaks form.
• For each serving, drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup.
• Pipe circle of vanilla cream onto cookie; top with strawberry slices, additonal piped vanilla cream and second cookie.
• Pipe vanilla cream over second cookie.
• Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
• TIP: Cookie stacks can be assembled ahead of time. Cover and refrigerate for 4 to 6 hours before serving.

3-INGREDIENT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
• Scoop small portions of batter onto a nonstick baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.