Friday, April 16, 2010

Sno Caps in Austin

A Girl and Her Kitchen is expanding! Welcome to the first installment of my guest blog series….A Girl’s Friend and Their Kitchen! This first entry comes from Ms. Elle Boogie in Austin, Texas. She and the hubs go way back. Boogie just relocated to Austin from LA to go to culinary school, which only makes this entry even more fun! We hope she comes back again with all the fun facts and recipes she learns in class!

It's pouring rain here in Austin and I have the day off work, so I thought why not put my (budding) culinary skills to work, pastry style. Well actually, cookie style. Now, I've never baked cookies before, but I've eaten plenty and think I know what it takes to make one oh so delicious. And as I perused the isles of Dollar Tree (more like HOLLER Tree; that place is awesome!!), I came across my inspiration. SNO CAPS!! It's hard to outdo semi-sweet chocolate drops covered in crunchy little candy sprinkles, but I was out to try. So I grabbed a couple of boxes and headed to the market for all the necessary ingredients for creating my little masterpieces. Since I've always been a huge fan of those Entenmann's Toffee cookies, once I saw the bags of Heath toffee bits I knew I had to have them! Finally made it home and began working my cookie making magic. The result was yummy, sticky, gooey deliciousness! Prep and cooking takes less than 30 minutes and well worth the mess!! Happy baking, y'all!

Sticky Sno Caps Cookies
(From Ms. Elle Boogie)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
2 (3.1oz) boxes Sno Caps
4oz Heath toffee bits

PREHEAT oven to 375ยบ.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating after each addition. Gradually beat in flour mixture. Stir in Sno Caps and toffee bits. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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