I heard that Dawn of She Is Too Fond of Books is hosting a cookie swap so, at the last minute, I decided to join in the fun. The thing is, I didn’t have on hand a few ingredients for my family’s favorite cookie. So I’m sharing my secret go-to cookie:
Ghirardelli Chocolate “Milk Chocolate Shortbread Cookies”. Each fall I pick up a box (three mixes inside) at Costco. It’s the easiest cookie out there and I dare say one of the tastiest. For one mix all you need is ¾ cup butter.
I don’t care for that after taste that can be found in many commercial mixes but I don’t taste it at all in this cookie. So, from the back of the box:
Ingredients:
¾ Cup (1½ sticks) Butter, Melted
1 Pouch Cookie Mix (enclosed)
1 Pouch Milk Chocolate Drops (enclosed)
Directions:
Preheat oven to 350ºF.
Place melted butter and cookie mix in medium bowl. Stir until dough forms..
Scoop dough by rounded tablespoons and shape into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet.
Bake 12-14 minutes or until light golden brown around bottom edges (top will be pale).
Remove from oven and immediately place a chocolate drop on each cookie, pressing halfway into cookie. (For best results, press chocolate drops into freshly baked, hot cookies.) Transfer cookies from pan to wire rack. Each batch makes 24 cookies.
* Variations for the recipe are included on the box (Quick & Easy Chocolate Shortbread Dessert Bars, Peanut Butter Chocolate Cookies, Chocolate Pecan Dipped Cookies).
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Next week’s Weekend Cooking post will be my family’s favorite cookie.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
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