Sunny offers up one of her favorite cookie recipes to get you in a baking frame of mind, in case you want to send a few of your own cookies for a soldier who’d appreciate them!
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94 per serving
- 1/2 cup unsalted butter, room temperature
- 1/4 cup light brown sugar
- 1 egg, beaten
- 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoons salt
- 1 cup turbinado or raw cane sugar, Sugar in the Raw recommended
- 1 cup nuts, chopped: peanuts, hazelnuts, pecans
- various candy bars, broken into one-inch pieces (Skor, Twix, Snickers, Reese's Peanut Butter Cups, Kit Kat, etc.)
In a stand mixer with the paddle attachment blend butter and brown sugar on medium high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Blend again, then add the vanilla, egg, salt and blend until combined. Lower the speed of the mixer and add flour in 1/2 cup intervals.
Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined scrape the dough out of the mixer and add to a container with a lid and refrigerate for at least 2 hours.
Meanwhile make gather the coating ingredients. In separate bowls add turbinado sugar and various chopped nuts.
Heat oven to 350 degrees.
Remove cookie dough from the refrigerator and using a tablespoon measure scoop out dough and roll into a ball between your hands. Continue to finish them all. Then divide the balls evenly and roll each group in one of the coatings, leaving a few un-coated. Place on a parchment-lined baking sheet, separating them on the sheet by about 1 inch. Bake each batch for 12 minutes. Remove and immediately press one chunk of candy bar in the center of each ball. Remove to a wire rack. Let cool before serving. Recipe courtesy Sunny Anderson, 2010