They can be frozen in waxed paper individually (never know when you might NEED them in a hurry).
makes up to 20 small cookie squares
one 9x9x2inch pan ungreased
PREHEAT OVEN 350F
1 stick softened butter (4ozs)
1/2 cup powdered sugar
1 cup all purpose flour (plus 1tsp baking powder)
2 tbsp unsweetened cocoa powder
2tbsp dark rum/whisky, brandy OR 1tsp vanilla extract
Cream the butter with the sugar until light and fluffy.
Add the flour, baking powder and cocoa powder, mix well then pat into the bottom of the pan.
Bake 12-15 mins.
Remove from oven and pour over the following cold combination (mixed well together):
1 x 14ozs sweetened condensed milk
1 x 12 ozs package semi-sweet chocolate chips
1 1/2 cups shredded unsweetened coconut or chopped nuts
3tsp same alcohol as in cookie crust or 1 tsp vanilla extract.
Return to oven and bake for 25-30 mins, until lightly brown around edges.
Remove from oven and cool in pan on wire rack.
They will "set up" as they cool.
Cut into small bars/pieces when cold. (these are very dense and rich cookies and best eaten in smaller bites.. 1- 1/2 inches square)
Variations:
This is also great with alcohol soaked raisins/chopped apricots/chopped figs added to the cookie crust before baking.
Also try with a good chocolate liqueur or even chocolate vodka in place of rum.
For completely 'over the top", try then enrobed in more chocolate, allowed to chill and served (several squares) ice cold with vanilla bean ice cream in sundae glasses.
No comments:
Post a Comment