Cooking Archives - Page 392 of 566 - Garden Seeds and Honey Bees

I’ve seen so many whopper cookie recipes but I didn’t want the whoppers to be chopped up into or on top of the cookie, so I decided to add whoppers after baking. Whoppers were my dad’s favorite candy treat and I hope you will enjoy these malt chocolate chip cookies too!

Malt Chocolate Chip Cookies

*1/2 cup Butter Flavored Shortening
*1/2 cup Butter, room temperature
*1/2 cup White Sugar
*1 cup Brown Sugar
*3 Eggs, room temperature
*2 teaspoons Vanilla Extract
*2 3/4 cups All-purpose Flour, plus 3 tablespoons (Humidity in the air can make dough sticky adjust as needed.)
*1/4 cup Malt Powder, like Carnations
*2 teaspoons Corn Starch
*1 teaspoon Baking Soda

*1 teaspoon Baking Powder
*1 teaspoon Salt
*1 cup Semisweet Chocolate Chips (my favorite) or Dark Chocolate Chips or Milk Chocolate Chips, Guittard

Note: I like to hand mix this recipe with wooden spoon in a medium glass bowl.

1. Cream together in a bowl; Shortening, butter, granulated sugar, brown sugar and vanilla.
2. Add eggs one at a time ,stirring until ingredients are combined.
3. Whisk together in a separate bowl the dry ingredients.

4. Add a cup at a time of the dry ingredients to the creamed mixture. Add more flour if needed, cookie dough should be slightly sticky. Cover dough with plastic wrap and refrigerate 1-2 hours or overnight for best results.
5. Using a cookie scoop (about 2 tablespoons per cookie dough ball), scoop 12 scoop balls onto 1/2 Silpat covered baking sheet, or cooking sprayed or parchment paper would work as well. Do not press done cookie dough balls. (Top with 3 chocolate chips on each cookie dough ball for placing and securing malt balls after baking.) keep dough cold between each batch until ready to bake.
6. In a pre-heated oven on 350*F. bake the cookies about 8-10 minutes or when the edges barely begin to turn a light golden color, being careful not to over bake. (Use cooled baking sheet for each batch of cookies.)

Tip: For best results on baking any cooked or baked goods in the oven, make sure your oven is baking at the correct temperature. Use an oven thermometer to test your ovens temperature and adjust your oven temperature as needed according to oven thermometers reading.

Add 3 chocolate chips to the top of each cookie dough ball before baking, to add be able to press on the malt balls after baking.

Add 3 malt balls after baking the cookies and allow cookies to cool on baking sheet before removing.

Enjoy!

Lindy

Almond Cupcakes

*3 Egg Whites, room temperature, plus 2 tablespoons Sugar whisked together

*1 tablespoon Almond Extract

*1/3 cup plus 2 tablespoons Buttermilk

*6 tablespoons Butter, room temperature

*3/4 cup Sugar

*1 1/4 cup Cake Flour

*1/2 tablespoon Baking Powder

*1/4 teaspoon Sea Salt

Whisk together the egg whites, sugar and almond extract in a small bowl.

Cream together in a separate bowl butter and sugar.

Whisk together in yet another bowl the dry ingredients; Cake flour, baking powder and salt, slowly adding to the creamed mixture until combined.

Fold in the egg white mixture alternating with the buttermilk.

Mix or beat with a hand mixer until smooth.

Use cupcake liners in muffin pans and fill 2/3 full and bake in a pre-heated 350*F. oven for 15-17 minutes. Allow cupcakes to cool on cooling rack and fill with the raspberry filling and frost with almond frosting.

Almond Frosting

*1/4 cup Butter, room temperature

*1/4 cup Whipping Cream

*1 teaspoon Almond Extract

*2 cups Powdered Sugar

In a small bowl add the above ingredients and mix with a hand mixer on medium speed. Mix frosting until light and fluffy.

Raspberry Thumb Print

*1/4 cup Frozen Raspberry Jam, thawed

Scoop a small hole in the top of the baked cupcake and add a small amount of the raspberry jam.
Recipes adapted from Shugary Sweets