One of the recipes floating around the internet, which is by Abigail Dodge, that I’ve wanted to try is a “skillet” cookie. Called so, because it is made, mixed, baked in and served from, a cast iron skillet. The picture on the right pretty much sums up how much your family and guests will enjoy this quick dessert. My two and a half year old grandson, Joey, was so excited he kept exclaiming “giant cookie!!” and decided to lick his plate clean (NOT something I’ve seen him do ever before)!
Within a half hour, you can whip up this dessert because it truly mixes up in less than 5 minutes and is baked for 18-20 minutes. Serve warm with scoops of vanilla ice cream.
I made this in a 12″ cast iron pan and it served 10. If you have a smaller skillet, cut the recipe in half.
In a 12″ cast iron skillet, melt: 1- 1/2 sticks Butter Stir into the butter and allow to melt: 3/4 cup Sugar 3/4 cup Brown Sugar 1 tsp. Vanilla Extract
Pat the dough down to evenly cover the bottom of the pan. Place the pan in a pre-heated 325 degree oven for 18-20 minutes. Cool briefly before serving.
Millionaires Shortbread is, as you can imagine by its name, RICH! So, what do you have against “rich”? Personally, I’d prefer “rich” over sweet any day and believe me, there is a difference. It’s not the sweet that makes your teeth ache, but the richness that brings satisfaction. This recipe makes a small 9″ square pan, but because of its richness, it makes 2 dozen servings.
You’ll want to make the caramel filling first and allow it to cool a bit before adding it on top of the crust. Line your pan with foil to make easy pull out for cutting and fast clean-up!
CARAMEL LAYER: In a saucepan, stir together: 1 can Condensed Milk 1/4 cup Butter 1/4 cup Brown Sugar Pinch of salt
Cook on low heat, stirring constantly, for about 20 minutes until thick.Remove from heat and stir in: 1 tsp. Vanilla Extract
Leave on the counter to cool.
Firmly press the dough into the bottom of the pan and bake in a 350 degree oven for 25 minutes until lightly browned and done.
Pour the Caramel over the warm crust and spread. Cool completely.
Melt in a microwave on low heat.Remove from microwave and add: 2 Tabl. Corn syrup
Stir until smooth. Pour over cooled caramel layer and spread to cover the top. Sprinkle top lightly with Sea Salt (optional). Allow the bars to set up completely before cutting.
Lebkuchen – a very spicy, lemony cookie originating from Germany. Perhaps it won’t be your child’s favorite, but even as a child it was mine. Mom made them each November and froze them until the holidays.
I added golden raisins and walnuts in mine because I’m not a huge fan of citron. These cookies are delicious the day they are made, but are meant to be frozen for weeks for the flavors to mellow. My only change is for the glaze. Since I do not use egg white, I just use powdered sugar and lemon juice and enough HOT water to make it a glaze.Bring to a boil and set aside until cool: 1 cup Honey 1 cup Molasses 1-1/2 cup Brown Sugar Beat In to cool syrup: 2 Eggs 2 Tabl. Lemon Juice 2 Tabl. Lemon Zest Mix in: 6-1/2 cups Flour 1 tsp. Baking Soda 1 tsp. Salt 2 tsp. Cinnamon 2 tsp. Cloves 2 tsp. Allspice 2 tsp. Nutmeg Stir in: 2/3 cup citron or golden raisins 2/3 cup Walnuts (or nut of your choice) Chill the dough for a couple hours or overnight. Using a rolling pin, roll the dough until 1/4″ thick. Cut into small rectangles. Transfer cookies to parchment line cookie sheets.
Bake in a 350 degree oven for 13-14 minutes. Allow to rest 2 minutes, then brush with glaze. Glaze will set up as it cools. Freeze.GLAZE: 1-1/2 cups Powdered Sugar 1 Tabl. Lemon Juice Enough hot water to make it thin