Scroggins Biscuits Cookies Recipes

Steps:

• Heat oven to 350F (180C), with oven rack just below the middle. Line 2 baking sheets with parchment paper or a silicone liner.
• Beat the softened butter and the next five ingredients together in a large bowl.
• Sift in the flour and the baking soda, stirring with wooden spoon.
• Mix in the remaining ingredients, using a wooden spoon or your hands.
• Scoop about 1 tablespoon of dough and slightly flatten with hands for each cookie. Place onto prepared baking sheet, leaving some space for spreading, baking one sheet while you shape more cookies.
• Bake for about 12 minutes or until lightly browned. While cookies are warm, use a spatula to place them onto a cooling rack.
• When cool, store in an airtight container.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
• Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
• Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
• Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).