PEPPERIDGE FARMS SAUSALITO COOKIES (COPYCAT)
Pepperidge Farms cookies are so expensive. I find making my own are better and I enjoy them so much more. Tell your friends you made them and impress their socks off!
Provided by Redneck Epicurean
Categories Dessert
Time 20m
Yield 1 big batch
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Cream butter, eggs, and vanilla in a bowl.
- In a separate bowl, sift all dry ingredients.
- While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
- Fold in the chips and nuts.
- Form into balls and place 1-inch apart on an ungreased cookie sheet.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 13439.5, Fat 842, SaturatedFat 376.3, Cholesterol 1399.1, Sodium 7549.6, Carbohydrate 1478.8, Fiber 81.6, Sugar 917.5, Protein 134.2
PEPPERIDGE FARMS MILANO COOKIE COPYCAT
Like Pepperidge Farm's Milano cookies? Me too! A wonderful homemade alternative to the expensive but yummy cookies. Prep time includes refrigeration and all times are estimates.
Provided by Roosie
Categories Dessert
Time 3h20m
Yield 40 sandwich cookies
Number Of Ingredients 10
Steps:
- Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
- Set aside.
- Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
- Set aside.
- Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
- Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
- On a low speed, beat in flour mixture until just smooth.
- Cover dough tightly in plastic wrap.
- Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
- Position racks in oven to center and top third of oven and preheat to 350*F.
- Line 2 large baking sheets with parchment paper or lightly butter them.
- Portion dough into 80 pieces, about 1 tsp each.
- Roll into balls.
- (I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
- Do not crowd.
- It is likely that 3 sheets will be needed to bake all of the cookies.
- Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
- Cook another 5-6 minutes, or until lightly browned all over.
- Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
- Melt chocolate (a double boiler is recommended, but any method is fine).
- Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
- Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
- Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
- **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.
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