Pioneer Woman Cookie Spread Recipe 395

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the brown sugar and butter in a large bowl. Add the egg and mix together. Add the flour, vanilla and salt and mix together well. Spread the dough onto a baking sheet to a thickness of 1/4 to 1/2 inch.
• Bake until slightly brown, 15 to 18 minutes. At this point, pull the sheet out of the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 1 minute. Remove and spread the melted chips over the top. Sprinkle on the desired toppings, and then chill to set. Cut into squares.

Steps:

• For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.
• Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).
• For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.
• Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife.
• Preheat the oven to 375 degrees F.
• Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.
• Bake the cookies, about 6 minutes. Do not allow the cookies to brown.
• Transfer the cookies from the oven to a wire rack to cool.
• While the cookies are cooling, make the frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy. If you like you can put the frosting in disposable piping bags to make decorating easier. Decorate the cookies with the frosting and any edible decorations, jewels, disco dust, sanding sugar you like.

Steps:

• Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
• Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
• In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
• Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
• Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
• Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
• Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

Steps:

• 1. Preheat oven to 350 degrees. 2. Place parchment paper on a half-sheet or quarter-sheet pan. 3a. In a small bowl, whisk together the flour, salt and baking soda. 3b. With an electric mixer and paddle attachment, cream together the butter and brown sugar until light and fluffy. 4. Add the egg and blend together, scraping down the sides of the bowl. 5. Add the vanilla and blend. 6. With the mixer on low, slowly add the flour and salt and blend until just combined. 7. With an offset spatula, spread dough on the baking pan to a thickness of 1/4 to 1/2 inch. Don't spread it the edges of the pan. 8. Bake for 15-20 minutes, until golden brown on the edges. 9. Pull out of the oven (leave the oven on) and sprinkle the chocolate chips on the cookie. 10. Return to the oven and for 1 minute. Remove and spread the chips over the top with the offset spatula. 11. Spread your selected toppings on top. 12. Let cool before cutting into squares. Enjoy!