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| THIS IS MY COOL PAMPERED CHEF TOOL I USED TO INDENT THE COOKIES! THE BACK OF A SPOON WILL WORK, TOO! |
FOR THE COOKIE BASE:
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR.
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR.
ADD EGG, MILK, VANILLA.
ADD FLOUR & BAKING POWDER.
PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.
PREHEAT OVEN TO 350.
Roll out dough and cut out circles with a cookie cutter. Bake 10-12 mins. Remove and make an indent in the center of the cookies. Top with crumb topping (see below). Return to the oven for an additional 5 minutes. Cool and dust with powdered sugar!
Roll out dough and cut out circles with a cookie cutter. Bake 10-12 mins. Remove and make an indent in the center of the cookies. Top with crumb topping (see below). Return to the oven for an additional 5 minutes. Cool and dust with powdered sugar!
Crumb Cake Topping:
1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon
1 cup all-purpose flour
1 tsp. ground cinnamon
8 Tablespoons soft butter
chopped pecans, for sprinkling on top
Crumb Cake topping adapted from Oh Bite it!
Diane Sargent says
Oooh…I will have to try these!