by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
I know this is supposed to be a cookie exchange, but this is one holiday recipe I make sure to make every year ... and it goes over really, really well and is incredibly easy to make. The difficult part is waiting an hour for the "candy" to firm up in the refrigerator.
One “sleeve” of saltine crackers (about 35)
2 sticks butter (1 cup)
1 cup brown sugar
1 11.5 ounce package of chocolate chips*
3/4 cups chopped walnuts* (optional)
Line a baking tray with foil and cover with saltine crackers. Boil butter and brown sugar for 3 minutes until frothy. Pour over the crackers.
chocolate.) Refrigerate at least 1 hour; break into pieces. (Refrigerate the leftovers . . . if there are any.)
*I use milk chocolate chips, but you can vary the recipe with semi-sweet chocolate and even peanut butter-flavored chips.
Still want that cookie recipe? Here's a great one for cut-out cookies.
2/3 cup sugar
1 tsp. vanilla extract*
2/3 cup Crisco shortening
2 slightly beaten eggs
2 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
Mix all ingredients together until it forms a ball. Place dough in plastic bag or covered bowl. Refrigerate for four hours or overnight.
Preheat oven to 350F.
On floured board roll out to about 1/4 inch thickness. Cut out shapes with cookie cutters of your choice. Bake at 350 for 8-10 minutes until the edges just start to brown. When completely cool, frost. If you wish to add colored sugars, do so before you bake the dough.
(This recipe doubles well.)
*You can substitute the vanilla extract or any flavor you enjoy (almond, anise, orange, lemon, etc.)
Don't forget about the Cozy Chicks Kitchen, which has many of our favorite recipes!
Read all about it here.
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