I guess after months of sweet stuff with the wedding cake preparation, we're still having a hard time breaking out of the baking mode. This time, however, it was the man of the house having his way with the flour and the baking pans!
These lovelies were quite tasty, so I thought we'd share his recipe:
for the cookies
1/2 cup butter flavored crisco
1/4 cup sugar
1/4 cup splenda
1/4 cup egg substitute
1 tsp vanilla extract
1 cup flour
1/3 cup unsweetened dutch cocoa powder
1/4 cup malted milk powder
1/4 tsp salt
1/2 cup dark chocolate morsels
for the frosting
1/3 cup white chocolate morsels
1 tbls canned milk
Preheat oven to 350 degrees (if you are above 5000 feet, heat to 375 degrees).
Line 2 baking sheets with parchment paper.
Cream butter and sugar until smooth.
Add vanilla and egg substitute and mix until well blended.
In a seperate bowl, combine flour, cocoa, malted milk powder and salt. Stir to mix well.
Add dry ingredients to wet to form dough. Stir in dark chocolate chips.
Roll dough into 1 inch balls and place 2 inches apart on parchment lined baking sheets.
Bake for 10 minutes.
Let cool on the pan for 2 minutes then remove to wire racks to cool completely.
In a small, microwave safe bowl, combine white chocolate and canned milk. Microwave on high in 30 second intervals (be sure to stir each time) until melted and smooth. Drizzle over cooled cookies.
My husband made these as "birthday cookies" for my dad (who loves chocolate). Now my mom wants a white chocolate version!
2 comments:
Your mom isn't the only one that wants a white chocolate version, your sister does too! Of course, I would also settle for a carob version (both WITHOUT the Splenda, though).
:-)
you can always substitute sugar for splenda!! (I know that sound just wrong from the usual commercials, but it works)
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