12 Days of Cookies, 2016 - Day 9: Caramel Cluster Bark

Made by Jaki Fraser, Manager of the Lawrencetown library, from Saltscapes Magazine Nov/Dec 2016 pg.25

 

Ingredients:

18 Graham Crackers

1/2 cup (125 ml) butter

1/2 cup (125 ml) brown sugar

1 cup (250 ml) condensed milk

1 bag (250 g) mini marshmallows

12 (approx.) chocolate covered peanut caramel clusters

NOTE: The recipe called for Ganong Peanut Clusters, which I couldn’t find, so I substituted with OMG Graham Clusters with peanuts and toffee bits... easy to find.

Line a rimmed cookie sheet with foil, butter the foil and place the graham crackers evenly on the sheet.

In a medium sized heavy-bottomed pot, melt butter, add sugar, condensed milk and marshmallows and slowly melt, stirring continually.  Pour the mixture evenly over the graham crackers and sprinkle chopped peanut clusters on top.  Bake in a pre-heated 400 F oven for 5 – 6 minutes.  With a fork spread cluster mix around then allow to cool 10 minutes.  Refrigerate additional 30 min.  Break candy into chunks and store in covered airtight container.

Jaki says, “Although this isn’t really a cookie... I wanted to try as they seemed really yummy.... Come in on the 15^th and see what you think !”

Don't forget -- you can Enter to win a Cookie Gift Bag!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12 Days of Cookies, 2016 - Day 8: Skibo Castle Ginger Crunch

Today's cookies were made by Sandi Troop and can be sampled at the Annapolis Royal Library.

 

I have participated in the 12 Days of Cookies several times. Two or three times I resurrected recipes I used from library books when my kids were little or recipes that looked like ones I could make well in advance. This year I wanted one that just intrigued me to try...and I found it in The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941 – 2009. Who doesn’t love ginger, a lot? Who doesn’t love shortbread, a lot? You know that shortbread cookie covered with toffee; are you drooling yet? This recipe responds to the above questions but takes them in a new direction.

The shortbread base is really thin and not very sweet but the ginger toffee-like topping is easy peasy to make and tastes a treat. With 1 cup icing sugar it is a sweet part to the cookie, making a perfect contrast to the thin, crisp shortbread base.

Initially I thought I could get Lyle’s Golden Syrup at the local grocery store but when I went in to get it they didn’t have it. A quick Google search recommended substituting 2 parts corn syrup with one part molasses. Since the recipe only calls for 1 Tbsp in the topping I thought this would work. As far as I can tell it did; Skibo Castle Ginger Crunch is delicious!

 

Shortbread base:

1 ¾ cup all purpose flour

3 Tbsp granulated sugar

1 tsp baking powder

1 tsp ginger

¼ tsp salt

½ cup cold butter

Topping:

6 Tbsp unsalted butter

1 Tbsp Lyle’s Golden Syrup

1 cup confection sugar

½ tsp ground ginger

½ tsp vanilla

 

Preheat oven to 350 and grease a 13x9 metal baking pan

Make Shortbread base:

Sift together dry ingredients and blend in butter with your fingers until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 – 25 minutes.

Make topping just before shortbread is done:

Melt the butter in a small saucepan and whisk the remaining ingredients until smooth. Bring to a boil and simmer, stirring 30 seconds.

Pour Topping

Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly.  Cool in pan on rack, then cut into small rectangles 8 by 8 or for larger cookies 4 by 9.

Notes:

It breaks easily when cutting into pieces. I think the solution would be to use a very thin, very sharp knife.

I also intend to use extra ginger, maybe ½ tsp more, in the toffee topping next time I make it. (There will be a next time.)

Finally I have been on a low carb/ high protein diet the last 4 months. I cheat, with little remorse occasionally. It helps me stay in control and choose my treats more wisely. With the Skibo Castle Ginger Crunch I was absolutely NOT in control. I had to pack the remains up and put them in a tin out of the way quickly. Even that did not prevent me from sampling them again this morning. (Only 1 though and carbs in the morning are not as bad as carbs in the evening; plus I cut the cookies small).

 

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12 Days of Cookies, 2016 - Day 5: Melt-In-Your-Mouth Shortbread

Middleton branch manager Sue Aldred made these yummy shortbread cookies from a recipe found in the December 2014 issue of All-Recipes magazine. Drop in to the Rosa M. Harvey Middleton and Area Library today for some warm smiles and a cookie.

Ingredients:

1 lb. salted butter

1 cup icing sugar

1/2 cup cornstarch

3 cups white flour

1/2 tsp salt

1 tsp vanilla 

Whip butter until fluffy. Stir in icing sugar, cornstarch, salt, and flour. Beat on low for one minute. Add vanilla and beat on high for 3 to 4 minutes. Drop cookies by spoonsful 2 inches apart on an ungreased cookie sheet.

I find that I have better results if I bake them for 20 minutes at 300 degrees F. (The recipes calls for baking for a shorter time at 375 but this temperature is too hot.)

Ice with almond icing and decorate with sprinkles or chopped cherries.                  

These freeze very well.                                  

Yield: 4 dozen small cookies.

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12 Days of Cookies, 2016 - Day 2: Holy Smokes Heavenly Chips and Cranberry Cookies

These heavenly delights were made by Lisa Rice, manager of the Wolfville Memorial Library. The recipe can be found  on page 112 in A Baker's Field Guide to Chocolate Chip Cookies by Dede Wilson. Drop in today to say hi and have a sample.

Ingredients:

2 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

¾  cup granulated sugar

¾  cup firmly packed light brown sugar

2 tsps vanilla extract

2  large eggs

2 cups white chocolate morsels

2 cups sweetened dried cranberries

1.     Preheat oven to 375°F.  Line 2 cookie sheets with parchment paper.

2.    Whisk flour, baking soda, and salt together in a medium-size bowl.

3.    In a large bowl with an electric mixer  on a medium-high speed, beat butter until creamy, about 2 minutes.  Add granulated sugar and light brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice.  Beat in vanilla, then eggs, one at time, scraping down bowl.  Add about one-third of flour mixture, and mix on low speed.  Gradually add remaining flour mixture, mixing just until blended.   Stir in chocolate morsels and cranberries.  * Drop by ¼ cup amounts 3 inches apart on prepared cookie sheets; do not flatten.

4.    Bake until edges and tops just begin to turn light golden brown, about 15 minutes.  Place sheets on racks to cool for 3 minutes, then slide parchment onto racks to cool cookies completely.

*Note  I made regular size cookies and cooked them for less time, about 11 minutes.  Makes a couple dozen.

Don't forget -- you can Enter to win a Cookie Gift Bag!!