Brittle Bone Cookies Recipes

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Place dough in refrigerator to chill slightly, about 30 minutes.
• Roll dough into 96 half-tablespoon-size balls. Press and roll 1 dough ball around both ends of each pretzel to from bone shape; repeat with remaining dough and pretzels. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges of cookie are light golden brown. Cool completely on cooling rack, about 15 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High in 30-second increments until melted when stirred. Dip each cookie into coating. Place on cooling rack until set, about 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
• Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
• Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.

Steps:

• In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves.
• Beat eggs on high speed for 5 minutes. Add the flour mixture and beat on medium speed for 5 more minutes.
• Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet.
• Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
• Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
• Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
• Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
• Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip.
• Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
• Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
• Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
• Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
• Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.