Monday, June 25, 2007

You're going to love me today

I really don't have anything to say today, so I'm going to post a recipe that everybody asks me for. It's not my recipe, but I make it often. Yes, it's a cookie. This stuff is so good, I actually ran across a woman who seems to be making a living selling them over the internet. You can choose milk or dark chocolate and pay her an astronomical sum for six cookies. Granted, these are expensive to make, but not that expensive. Plan on a pan costing you just over $5, depending on the price of butter in your area. The measurements are a bit strange because they were converted from metric, so there's lots of "generous" in the recipe. Don't worry about it. It's ok for the measurements to be a bit inexact; this recipe has the latitude for it. The original recipe calls for golden superfine sugar, but since that's pretty impossible to find in the middle of nowhere, I substitute brown sugar with very good results.

Chocolate Carmel Shortbread (aka Twix cookies):
1 cup butter
generous 2 cups flour
generous 1/2 cup light brown sugar
12 oz chocolate, either milk or dark depending on your taste

3/4 c butter
generous 1/2 cup light brown sugar
3 T light corn syrup
1 can (14oz) sweetened condensed milk

Preheat oven to 350 degrees. If you want, line the bottom of a 9x13 pan with parchment paper. (I never do. it just protects your pan from the knife and makes it slightly easier to get the cookies out.) Process the sugar, butter, and flour in a food processor until it starts to bind together. (stand mixer will work fine) Press into the prepared pan and level the top. Bake for 20-25 minutes, or until golden.

while the crust is baking, make the caramel. Place the caramel ingredients in a heavy bottomed pan. Heat gently until the sugar has melted (I use medium heat.) Bring to a boil, then reduce heat and simmer for 6-8 minutes, stirring, until very thick. Pour over shortbread and let chill in the refrigerator for 2 hours or until firm.

Melt the chocolate and let cool, then spread over the caramel. Let chill in the refrigerator for 2 hours, or until set. These are easier to cut if they are at room temperature, so you can let them sit out for a bit before you cut them. Once the chocolate is set, they don't really need to be refrigerated any more. Be sure to cut them into small pieces because it's a very rich cookie. I usually do 42 (6x8) small cookies.

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