Butterscotch Chocolate Bulls-eye Cookies
Here’s my belated B-day present to Kel and my get well soon gift to Luke:
These bad boys are not too sweet and oh-so tender. Just designed ’em today, so I hope you enjoy! Also, check out that background right there. Say “Hello” to tropical storm Fae. We’re supposed to get about 30 inches today.
Butterscotch & Chocolate Bulls-Eyes
½ c. Butter
½ c. Sugar
1 Large Egg
2 tbsp Milk
½ tsp Baking Soda
½ c. Cornmeal
1 ½ c. Flour
1 tsp Butterscotch Flavoring
1 ½ tsp Cocoa Powder
1 tsp Milk
1-2 chunks of White Bark Coating, melted.
Cream the butter and sugar together for at least 3 minutes. Next, add the egg and butterscotch flavoring. Blend well! Add, one half of a cup at a time, the flour and the Cornmeal until it’s all blended in. You’ll probably need to switch to a wooden spoon once you have about half of the flour in. Now, take about 1/3 of the dough and move it to another bowl. Add the cocoa powder and milk, knead it in so that it’s smooth and even looking. Some marbles are alright, but I like it better when it looks uniform and chocolatey brown!
Roll out the butterscotch dough onto a floured surface and spread it to about 1 inch thick. Roll the Chocolate dough into a long sausage and place it in the middle of the butterscotch dough. Roll it all up and make a long log. You should see a little bit of the chocolate dough through the ends, but mostly only see butterscotch dough. Roll it up tight and saran wrap it before letting it sit in the chill chest for at least 30 minutes.
Once it’s firm and your oven is properly heated to 350 degrees, unwrap the dough log and place it on a cutting board. This is the point where you step away and let your hubby take over. You see, you’ve been bugging him to help you make cookies as some sort of bonding experience for hours now and he’s finally come to help, after you’ve been impatient and gone ahead and made the dough… So you let him do the easy, and *fun* part. Lucky sunnova… Cut the dough into 1/4 inch slices and place on an ungreased cookiesheet about 1 inch apart. Bake in the oven for about 12 to 15 minutes or until the edges start to look golden brown. Take ‘em outta the oven and let them sit until cool. This is important. You want these cookies to be tender, so don’t over cook them. You have to remember that after the cookies come out of the oven, they will have some carry-over cook time. Let them rest!
While you’re waiting, you can melt some of that White bark coating over a double boiler or in the microwave. You don’t have to add this to the recipe, but I’m trying to use up some of what I bought yesterday to make cake balls. Plus, these cookies are going to a person who got run over by a truck (don’t ask) so he can spare a couple more calories for some crunchy candy goodness right about now! Once the bark is fully melted and the cookies are ready to come off of the pan, dip the bottoms of the cookies in the bark and place them on Parchment paper to harden. Once they’re hardened, enjoy! You’ve made beautiful cookies! Makes about 2 ½ dozen.
My interview went well. I should get a call back in Friday. They seemed pretty impressed with my cooking at home. Hopefully I impressed them enough for them to give me a chance!