Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely on a wire rack before topping.
Topping
Preheat oven to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
These Strawberry Shortbread Cookies are a super strawberry taste treat. What better way to use up those strawberries you bought.
Origin:
The first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread cookies (or more accurately, shortbread biscuits) were widely associated with Christmas and Hogmanay (New Year’s Eve).
The first printed shortbread recipe is said to come from a Scottish cookbook, written by Mrs McLintock in 1736. There are two copies left of this little cookbook. Half of the cookbook contains recipes for food preservation and there are recipes for savory and sweet dishes.
Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray.
Make cookie dough: In a small bowl, stir strawberries, lemon juice and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
Using a wooden spoon, very gently fold in strawberries.
Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls)
Arrange stuffed cookie dough balls 2" apart on baking sheets. Dust with sanding sugar and bake until cookies are set and just golden around edges, about 15 minutes.
George Washington Carver (1864–1943), an American agricultural extension educator, from Alabama’s Tuskegee Institute, was the most well known promoter of the peanut as a replacement for the cotton crop, which had been heavily damaged by the boll weevil. He compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1925 research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed or chopped peanuts. It was not until the early 1930s that peanut butter was listed as an ingredient in the cookies.
Using a stand mixer or hand mixer, beat together butter and both sugars (a paddle attachment is best for this). Beat until creamy (2-3 minutes). Add in 1 egg at a time, and continue to beat at a lower speed. Once eggs are incorporated, add in vanilla and peanut butter. Pause to scrape down the sides of a bowl with a rubber spatula when needed. Beat until well combined and creamy, set aside.
In a smaller bowl, mix together flour, baking soda, and baking powder. Fold dry ingredients into wet until a thick dough forms. Be sure to scrape down the bottom and the sides of the bowl to ensure dry ingredients are completely mixed in the dough. Fold in peanut butter chips and peanuts. Cover dough and refrigerate for at least 3 hours (or overnight).
Preheat your oven to 350 degrees when ready to bake.
Using a 1.5 – 2 inch ice cream scoop, or large spoon, spoon cookie dough onto a baking sheet about 2 inches apart. Using a fork, gently press down on the cookies in two directions to create a criss-cross fork pattern across the cookies. Cookies should flatten slightly, but maintain a thick shape.
Bake for 16-18 minutes (depends on oven and thickness of cookies). Cookies will still look slightly raw in the middle when pulled out of the oven, and will be soft to the touch and also slightly firm. Cool on the pan for at least 5 minutes, then remove to a cooling rack or cool surface.
Cookies can be stored in an air tight container for a few days, or stored in the freezer and defrosted when ready to consume. Dough can stay in the fridge for up to 3 days, but should be moved to the freezer after 3 days.
Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
George Washington Carver (1864–1943), an American agricultural extension educator, from Alabama’s Tuskegee Institute, was the most well known promoter of the peanut as a replacement for the cotton crop, which had been heavily damaged by the boll weevil. He compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1925 research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed or chopped peanuts.
It was not until the early 1930s that peanut butter was listed as an ingredient in the cookies.
Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
In a large mixing bowl, beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined.
In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined.
Scoop the cookie dough onto an ungreased cookie sheet to form 1 to 1 ½ inch dough balls. Use a fork to press the dough down and create the traditional crisscross pattern on each cookie.
Bake for 7-8 minutes at 375 F just until set around the edges. Cool for 2 minutes on the cookie sheet, then transfer to a wire cooling rack to cool.
A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe.
Preheat oven to 350°F and position rack to center of oven. Line a baking sheet with parchment paper.
In a bowl, whisk together dry ingredients including the flour, baking soda, and salt.
In a mixer, beat butter and sugar on medium-high speed until light and fluffy. Then add eggs and beat until blended. Add vanilla and beat until blended.
Turn off mixer and pour flour mixture into the bowl. Mix on medium until flour is thoroughly mixed in, then mix on high speed for a few seconds to pull dough together. Dough should be chunky.
Add chocolate chips and beat on high for no more than five seconds to mix in chips.
Make large spoonfuls on the lined baking sheet, but do not flatten. Bake until the tops are lightly brown; 10 to 11 minutes. The larger the spoonfuls, the longer it'll need to stay in the oven. Cool on the pan for one minute, then transfer cookies to a cooling rack.
Store cookies in a tightly covered container at room temperature for up to three days.
