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Cookie Baking Tips
1. Can I substitute salted butter for unsalted butter?
Yes, salted butter may be used in place of unsalted and vice versa. It is not
necessary to add more salt to the recipe when using unsalted butter.
2. Why are my cookies flat and spreading?
Remember not to over-soften the butter or beat the dough too long. Try
refrigerating the dough for one to two hours until it's well chilled. If the
dough is still too soft, stir in 1 or 2 tablespoons of flour. Also, cool cookie
sheets between batches.
3. How long can cookie dough be frozen?
Most cookie dough can be refrigerated up to two
days and frozen up to three months. Store dough in an airtight container or
freezer bag.
These tips are from Land of Lakes |
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Snickers Cookies
1 C. margarine
1 C. creamy peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
2 t. vanilla
3 C. flour
1 t. baking soda
1 t. baking powder
60 miniature (bite-size) Snickers candy bars
Chocolate Glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk
Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla.
Combine dry ingredients and add to peanut butter mixture.
Take 1 tablespoon of dough and flatten into round shape in palm of your hand.
Place Snickers bar in center and fold dough around it. Roll in palms of your
hand to form a smooth ball with the Snickers bar totally covered with the dough.
Place on an ungreased cookie sheet. Bake at 350°F. for 10-12 minutes. Remove
from cookie sheet and cool.
To make glaze: Mix powdered sugar, unsweetened cocoa and milk. Add additional as
needed to thin mixture enough to drizzle from a spoon.
Drizzle top of cookies with chocolate glaze.
Makes 60 cookies.
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