21 Days of Cookies: Day 2
I’ve been baking like crazy this week, but I had to pause because something amazing and momentous happened: the Cedar Park High School Band, of which my son is a drumline member, won its THIRD straight 5A UIL Texas State Championship. My son is a sophomore, so this is a first for him and us. The emotions are overwhelming! First there was my maternal fear that a third championship was so unlikely and out of reach that it couldn’t possibly be repeated. Then the absolute joy of watching those kids give the finals performance of a lifetime and KNOWING they nailed it. Then when the winners were announced, the jubilation of the students, parents, and of course the directors. What a blessing it is to Nick “The Tooth” Talks Steroids, Genghis Khan, and the Folly of Eliot Ness | FIGHTLAND are peptides legal in australia sun pharma ordered to undergo forensic audit live in the Cedar Park community with a band program like this. So before I get to the cookie of the day, please allow me to brag with a photo of my son wearing his UIL gold championship medal. Yes, he badly needed a haircut, but it was the end of a very busy marching season, and he got one the next day. 😂
All right! Cookies, you say? This one is really neat. I like it because it has some ingredients you don’t usually see in a drop cookie – sweetened condensed milk (a whole can!) and graham cracker 350-hp Peugeot 308TCR is a track-only 308 GTi on steroids top steroid online buy anabolic steroids south africa, buy dragon pharma steroids – les flots-atlantique crumbs.
I like them because they are nice and crispy, and they remind me of eating a graham cracker-peanut butter sandwich, but sweeter and, well, better. Because it has sugar and chocolate and pecans, so how could it not be?
When you use shortening in a cookie instead of butter, you gain a light and crisp texture, but you lose flavor. The richness of the sweetened condensed milk gives back that lost flavor.
I was a little unsure about adding a whole can of sweetened condensed milk, and wondered if it would make the dough wet and heavy. Yes, the dough was wetter than I am used to for a drop cookie. To compensate, I refrigerated the dough for an hour before I portioned onto cookie sheets and baked.
The original recipe didn’t call for baking powder, which looked like a recipe (haha) for disaster. I added 1 tsp and loved the way these cookies puffed up, held their shape, and didn’t spread. You can bake 12 on a cookie sheet easily.
Crispy Peanut Butter Graham Cookies
Ingredients
- ½ cup shortening
- ½ cup light brown sugar packed
- 1 egg
- 1½ tsp pure vanilla extract
- 1 can sweetened condensed milk 14 oz can Eagle Brand, preferred
- 3 tbsp smooth peanut butter
- 1½ cups all-purpose flour
- 1 cup graham cracker crumbs Keebler sells this by the box
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups m&m's divided
- ½ cup chopped, toasted pecans optional
Instructions
- Preheat oven to 350.
- Cream shortening and brown sugar, then beat in egg.
- Add vanilla and sweetened condensed milk, stirring well to combine.
- Add peanut butter and mix well.
- In a separate bowl, whisk together dry ingredients, then add to wet ingredients, stirring until well combined.
- Add 1½ cups m&m's and the pecans, mixing until evenly distributed. Reserve ½ cup m&m's for decoration.
- Optional – refrigerate dough for 1 hour to help it firm up.
- Drop by rounded spoonfuls onto ungreased or parchment-lined baking sheet, 12 cookies to a half sheet.
- Bake for 10-12 minutes or until cookies are golden brown. Don't underbake these.
- Immediately upon removal from the oven, add 2-3 m&m's to the top of each cookie, pressing down lightly to ensure that it sticks. This is a purely decorative step, but it really makes a difference in the appearance of your cookies!
