Posts Tagged ‘better homes and gardens’

Milk Chocolate Cookie Sandwiches

During the 2011 Cookie Swap (read post here) that I participated  in I tried a few recipes before settling on the one I wanted to send to the 3 people I was matched with. One of the delicious recipes was this one. I would have sent this one, as these cookies were wonderful, but they contain dairy so I was nervous about shipping them – I didn’t want to ship out spoiled cookies, that would have been poor form. This recipe is from Better Homes & Gardens’ Ultimate Cookie Book (which is definitely worth buying, or renting from the library, whichever you are more into).


– 3/4 cup all-purpose flour
– 3/4 tsp baking powder
– 1/8 tsp salt
– 6 oz milk chocolate (we used chocolate chips)
– 3 tbsp butter, softened
– 1/2 cup sugar
– 1 egg
– 3/4 tsp vanilla


– 3 oz chopped milk chocolate (we used chocolate chips)
– 2 tbsp butter
– 1/4 cup sour cream
– 1 to 1 1/4 cups powdered sugar


Pre-heat oven to 350 F. In a medium bowl stir together flour, baking powder and salt. In a small saucepan heat and stir milk chocolate over low heat until smooth. In a medium mixing bowl beat the butter with an electric mixer on medium speed for about 30 seconds. Add sugar and beat until combined. Beat in melted chocolate, the egg and vanilla until combined. Last, beat in the flour mixture.Divide the dough into four equal portions. Wrap each portion in plastic wrap and freeze for about 30 minutes or until easy to handle. This is  great time to frosting! (Instructions for that are below this)

On wax paper, shape one portion of dough at a time into a 10 inch long log (This is where I get a bit immature, it looked like poop, no two ways to say it, just laugh it off!).  Using a sharp knife,make the cut logs crosswise into 1/4 inch slices. Place the slices 1 inch apart on an un-greased (or in my case, parchment paper covered) cookie sheet. bake for 9 – 10 minutes or until edges are set. Let stand for 2 minutes on the cook sheet before transferring to a wire cooking rack.

Spread 1/2 tsp of the frosting on each of the flat sides of half the cookies. Top with the remaining cookies, flat side down and serve! If you aren’t planning on eating them all the same day, what we did was kept the frosting in one airtight bowl and then kept the cookies in another. Frosting stayed in the fridge and cookies on the counter. When we were ready for some cookies, or to serve them, we put the amount we needed together then. It helped them last a bit longer!

In a saucepan heat and stir 3 oz of chopped milk chocolate (we cheated and just used 3 oz of chocolate chips) and 2 tbsp of butter on low heat until smooth. Cool for 5 minutes then stir in 1/4 cup of sour cream. Gradually stir in 1 to 1 1/4 cup of the powdered sugar to make a frosting that is smooth enough to spread.

Overall – these cookies were really different and very, very tasty! They got rave reviews from our family and friends that were lucky enough to nab a few. While the recipe above does seem a bit labor-intensive, they weren’t that bad. There were a lot of ingredients to work with and definitely more than two bowls to clean when all was said and done but it moved pretty quickly and the time you have when the dough is freezing is perfect for making the frosting. Again, if you don’t plan to eat all of the cookies that this produces at once I would highly suggest frosting only the cookies you will want and leaving the remainder of the frosting in the fridge until you are ready for it. Enjoy!


The 2011 Great Food Blogger Cookie Swap: Lime Cookies

This year I participated in a gigantic cookie swap! It was so much fun, and such a great experience! Many thanks to those ladies for setting up such a wonderful event! The basic gist of this swap was that each participant baked 1 dozen cookies for their ‘match’ and each person had 3 matches. My cookies went out to California, Massachusetts and Kentucky to these great food bloggers:

In return, I received three dozen cookies from three different parts of the country! I plan to do another post really featuring the pictures of the cookies I received but in the meantime, here are their blog links: , and . Thank you all!!

For my contribution to the swap, I went with a new recipe for lime cookies. I’m not as wonderful as a baker so this recipe was directly out of the BH&G ‘The Ultimate Cookie Book” . It was a great recipe and we even ended up making more batches for our friends and ourselves. The flavor of the lime was really very good in cookie form, definitely a nice cookie! The recipe also yielded about 48 cookies, which made it even better for a swap type of format since I needed at least 36. Another thing that really excited us about this recipe was that we could finally use the micro-plane we received at our wedding – that really made the recipe that much more appealing to us! Anyways, it was tasty, people seemed to really dig them so here is the scoop on how to make these! Disclaimer: I will add more photos to this post once my camera’s battery has been recharged!

– 1 cup butter, softened
– 1 cup sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp finely shredded lime peel
– 2 tbsp lime juice
– 2 cups flour (all-purpose)

The ingredients below this are specifically for the sugar topping, last paragraph of the instructions, please keep them separate from the ingredients above!
– 1/3 cup granulated sugar
– 2 tbsp green colored coarse sugar (we used green sprinkles)
– 1/4 tsp ground cinnamon (keep separate from above)
– 1/4 tsp ground nutmeg


Pre-heat your oven to 350 F.  In a large mixing bowl beat the butter for about 30 seconds. Add sugar, nutmeg, baking powder, salt and cinnamon and beat until combined. Beat in your lime peel and lime juice and continue to beat until combined. We actually juiced one entire lime here and we must have chosen the absolute perfectly sized lime because it was exactly the amount of lime juice we needed – that little guy gave us all the peel and juice we need: woo hoo! Beat in as much of the flour as you can with the mixer and then begin to stir in remaining flour. We were able to beat in about a cup and a 1/4 of the flour with the mixer before giving way to stirring it in by hand. Put to the side. 

In a small bowl stir together the ingredients listed above for the sugar topping. Mix well and set aside.

Shape the dough into 1 inch balls (approx.). Place balls 2 inches apart on your cookie sheet. I always prefer to line my cookie sheet with parchment paper for easy clean-up and that worked well. The recipe calls for an ungreased cookie sheet so pick your poison: ungreased sheet or parchment paper. Using the bottom of a glass (we used a juice cup) dipped into the sugar topping flatten the balls until they are about 1/4 inch thick. Bake them for about 10 – 12 minutes depending on how many are on there and how thick they end up being. You will want the edges to be golden. Transfer them to a wire rack and allow them to cool before you dig in!

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