Friday, November 16, 2012

Frostbite Cookies

Don't these look good?

This recipe comes from Southern Living magazine and calls for peppermint extract in the white chocolate.  Personally, I have a hard time imagining these cookies tasting good with peppermint, but I may be wrong.  I do like them without it, and I also like them chewier than the original recipe's baking time permits.  I think the cornflakes add a nice crispy texture that fulfills the crunch factor for me.  But if you want a truly crunchy cookie, follow the original bake time.

If you are not a fan of vanilla almond bark, these cookies probably aren't for you since that ingredient is what really makes these cookies stand out.

slightly adapted from

2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups old-fashioned rolled oats
1 1/2 cups cornflakes
12 oz. vanilla (white) almond bark
2 Tbsp. shortening
1/2 tsp. peppermint extract, optional

Preheat oven to 325 degrees.

In a medium bowl, combine flour, baking soda, baking powder, and salt until well blended.

In a large mixing bowl, beat shortening with sugars; add eggs and vanilla.  Add flour mixture and beat just until combined.  Mix in oats and cornflakes.

Drop dough by heaping tablespoonfuls (or use a medium-sized cookie scoop), 2" apart, onto lightly greased or parchment-lined baking sheets; flatten slightly.  

For chewy cookies, bake for 8-10 minutes or until a light golden brown.  Let cool for 3-4 minutes on the cookie sheet before removing to a wire rack to cool completely.

For crunchy cookies, bake for 12-14 minutes or until an even golden brown.  Cool slightly on cookie sheet before removing to a wire rack to cool completely.

In a medium-sized, microwave-safe bowl, heat almond bark and 2 Tbsp. shortening on HIGH for one minute.  Stir until smooth.  Add extract if using.  Dip the bottom of each cookie in the melted bark, letting excess drip back into the bowl.  Place cookies dipped side up on wax paper and let stand for 1 hour or until bark is set.  You can speed this along by putting the cookies in the fridge or freezer.

Makes about 3 dozen cookies.  


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