Ahead of the Bills first home playoff game in 25 years, I have made 2 treats. This one is a chocolate chip cutout, in football form, made into cookie sandwiches. I used mini chips because cookie cutters won’t go through regular size chocolate chips. Use whatever flavor filling you wish. Go Bills! Also, I love Josh Allen. I am excitedly nervous about the game on Saturday. I know this week has been awful and I take refuge in my love of sports and baking.
Ingredients list
1/2 cup butter, softened
1/2 cup Crisco
1/2 cup brown sugar
1/3 cup sugar
2 tsp vanilla
1/2 tsp salt
1 egg yolk
2 cups flour
1/4 tsp salt
2 cups mini chocolate chips
Ingredients – preheat oven to 350 degrees for 20 minutes. Cream buttee, Crisco, sugar, brown sugar, vanilla and salt. Add yolk then flour. Stir in chips. Roll to desired thicknessand cut. Line a cookie sheet with nonstick baking liners. Bake 10 minutes. Cool completely. Spread filling between 2 cookies. Store in covered container.
For week 17, I present the first of two treats on a football Friday at ESPN radio. These are chocolate chip cookie bars, made with a cake mix, and frosted with a quick homemade vanilla frosting. I used yellow cake mix and a vanilla instant pudding mix. (Use any flavor you choose for either). I ran out of patience and frosted them when they were warm, so the frosting also contained some melted chocolate chips. ☺
Ingredients
1 cake mix, any flavor
3.4 oz instant pudding mix, any flavor
2 eggs
1/4 cup water
3/4 cup oil
1 cup chocolate chips
Frosting – combine 2 tbs melted butter and 2 cups powdered sugar. Add enough cream or milk to get the consistency you want.
Cookie bar Directions – preheat oven to 350 for 20 minutes. Spray a 9×13 pan with baking spray. Combine cake mix, pudding mix, eggs, water and oil. Stir in chips. Spread evenly in pan. Bake 18 to 22 minutes (may seem a little undercooked, but that is ok. If you cook too long, the bars will dry out). Immediately sprinkle with more chocolate chips and gently press down. Wait about five minutes and frost. Melted chips will swirl in frosting
These are just wonderful. They smell amazing and taste amazing! I can not decorate, so I made them into sandwich cookies. The best thing about the gingerbread cookie cutter – you can turn them into reindeer, just flip ’em upside down and perhaps place a red hot for a Rudolph nose.
Gingerbread reindeer
Ingredients
1 stick butter, softened
1/2 cup sugar
1 egg
2/3 cup molasses
2-3 tbs water
3 cups flour
1/2 tsp salt
3/4 tsp baking soda
2 tsp ginger
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Directions – cream butter and sugar. Add egg, molasses and water, stire in dry ingredients. Chill a few hours or overnight. Remove from,fridge an hour or two before baking to soften up dough. Preheat oven to 350 degrees for 20 minutes., on a floured surface, roll to desired thickness and cut. On a cookie sheet lined with nonstick baking liners, stagger cookies. Sprinkle sugar on top. Bake 8 minutes. Cool completely.
Quick frosting filling – combine 2 melted butter, 2 cups powdered sugar, 1 tsp vanilla, and enough milk to get the desired consistency. Spread between two cookies. Store in covered container.
You may wonder about the title of this treat. It is a wonderful, tasty, sugar cutout cookie dough. The misfit part is well, on me. My baking skills are solid, my decorating skills are subpar, to put it mildly.. So outside of decorating a pumpkin cutout for Halloween, or a christmas tree, it is difficult for people determine what the cutout actually is. One year, my friend, Mikey C, asked it I made a bicycle. At Christmas. Yes, because Santa rides a bicycle around the world on December 24th. After that, I make cutout cookie sandwiches. Cookies, filled with buttercream frosting, instead of actually frosting them. That way you can actually see that it is Santa! This recipe brings back wonderful memories of when I was young and baking with my mom at Christmastime. And my dad loved eating this dough!! I will really miss baking with her this year. We usually make at least 150 cookies the day before Christmas. but we need to be safe. Maybe we zoom!
Good cookie, not good decorating!
Recipe notes – These are made with Crisco. I would not sub butter for the Crisco in this recipe. Remember to spoon your flour into your measuring cup to get the right amount, and preheat your oven to 350 degrees for 20 minutes to make sure your oven is heated evenly.
Ingredients
1 1/2 cups Crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 cups flour
1tsp baking powder
1 tsp salt
Directions – preheat oven to 350. Line a cookie sheer with baking liners. cream Crisco and sugar. Add eggs and vanilla. Blend in flour, salt and baking powder. Chill a few hours. Remove about 30 minutes before baking, so dough is easier to roll out. Sprinkle flour on a surface, roll out to the desired thickness. Cut out cookies. Place on prepared sheet. Bake 8 to 10 minutes. I take them out after 8 min, because that way, they stay nice and soft. Cool completely.
Buttercream filling – combine 2 tbs melted butter and 2 cups powdered sugar. Add milk or cream, 1 tbs at a time, until you get the desired consistency. Color as desired. Spread between two cookies. Store in covered container.
