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, April 6, 2010

Cookie Recipe #94 - Butter-Flavored Brickle Drizzles

These buttery cookies contain oats and brickle and are topped with waves of chocolate.

Ingredients: 1 1/4 cups firmly packed light brown sugar, 3/4 cup butter flavor shortening, 1 egg, 1/3 cup milk, 1 1/2 teaspoons vanilla, 3 cups quick oats, uncooked, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup almond brickle chips (or broken-up Heath bars), 1 cup chocolate chips, 1 teaspoon butter flavor shortening.

Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets. Combine brown sugar, 3/4 cup shortening, egg, milk, and vanilla in large mixing bowl and beat at medium speed until well blended.

Combine oats, flour, baking soda, and salt in small bowl. Mix into shortening mixture at low speed just until blended. Stir in brickle chips. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.

Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Remove to wire racks to cool completely.

Make drizzle as follows: Place chocolate chips and 1 teaspoon shortening in microwaveable bowl and heat for 2 minutes, stopping after 1 minute to stir. Continue heating until chocolate is thoroughly melted and smooth. Drizzle chocolate over cookies in desired pattern and allow to harden.

Makes 6 dozen small cookies.

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

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