It had been bugging me all week that I haven't been in the kitchen, and I have moved things around numerous times, Big Red being one of them. Time to get out the cookbook and start to bake. And why not start with some easy things. I picked out two treats and couldn't wait to get them going. First up was the cookies. The dough does need to chill for at least 4 hours - so you know that means that it can also be kept in the freezer for up to a month before you use it. I made the dough, made the other treat and relaxed for the night. I woke up the next morning and I saw the dough when I opened the fridge. So on the oven went, and 8 minutes later.......
Caramel Chocolate Ribbon Cookies
makes about 5 dozen
1/2 cup shortening or butter
1 cup packed brown sugar
1/2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 oz. unsweetened chocolate, melted and cooled
- In a large mixing bowl, cream together shortening, egg and vanilla until creamy, about 2 minutes. Add in flour, baking soda and salt. Mix until incorporated.
- In a small bowl, take half of dough and add chocolate. Mix until chocolate is evenly distributed.
- Divide both doughs in half and form each half into 2 strips that are 2" wide and 1/4" thick. On a large piece of plastic wrap or waxed paper, place a layer of chocolate dough, then a layer of caramel dough, followed by another layer of chocolate and then caramel dough, making sure to press each layer together gently. Repeat with remaining dough; you will have 2 dough logs. Wrap tightly and refrigerate, at least 4 hours.
- Preheat oven to 400 degrees. Line cookie sheets with parchment paper or silicone baking mats. Cut each log into pieces that are 1/8". Bake 8-10 minutes, rotating sheets halfway through, until cookies are golden brown. Let cool completely on wire racks.