We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, March 9, 2010

Cookie Recipe #66 - Caramel Lace Chocolate Chip Cookies

This is a chocolate chip cookie all dressed up and ready to go out on the town...fancy... The center is a soft chewy chocolate chip and pecan delight surrounded by walls of crunchy caramel lace.

Ingredients: 1/4 cup butter-flavored shortening, 1/2 cup light corn syrup, 1 tablespoon brown sugar, 1/2 teaspoon vanilla, 1 1/2 teaspoons grated orange peel (optional), 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/3 cup semi-sweet chocolate chips, 1/3 cup coarsely chopped pecans.

Instructions: Heat oven to 375 degrees. Grease baking sheets. Combine shortening, corn syrup, brown sugar, vanilla and orange peel in large bowl; beat well. Combine flour and salt and gradually mix into shortening mixture. Stir in chocolate chips and pecans.

Drop teaspoonfuls of dough 4 inches apart onto prepared baking sheets. Bake in preheated 375 degree oven for 5 minutes or until edges are golden brown. (Chips and nuts will remain in center while dough spreads out.) Do not overbake. Cool on baking sheets 2 minutes before lifting cookie edges with edge of spatula, grasping cookie gently and lightly pinching or fluting the edge, bringing it up to the chips and pecans in center. Work around each cookie until completely fluted and stands up by itself (may have to repeat until cool enough to stand). Remove to wire racks to cool completely.

Makes 2-3 dozen cookies.

"Treasury of Holiday Cookies", published by Publications International, Ltd., Lincolnwood, IL, in 1994.

Cookies Rule!!!

No comments:

Post a Comment