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Print This Cookie Brittle Recipe

Cookie Brittle Recipe

Bake up this cookie brittle recipe, it's part cookie, part candy, and studded with bits of almond brickle. Enjoy cookie brittle along with coffee, tea or milk for the kids.

MMMMMMMMMMM! Another sweet treat that I beg ya to find anyone who doesn't love ‘em!
Lets try making wonderful homemade cookie brittle, and chocolate brownies too, that would knock your socks off. The very thought of eating all those super yummy mouthfuls makes me salivate.

I’m hungry, so let’s get right to baking this little cookie recipe!

Cookie Brittle Recipe Preparation:
First butter up a 9 by 13 inch baking pan.

Preheat oven to 380 degrees, (DO IT NOW so your oven will be ready when you are.)

An’ make sure your oven racks are IN THE MIDDLE, (Why? Because Cookie Brittle Cookies aren't too good when they turn out doughy on top, an’ burnt on the bottom, that’s why.)

Cookie Brittle Recipe Ingredients:

1/2 cup (1/4 pound) butter or margarine, softened
(Use butter, it tastes much better, you don't always need to worry about counting calories.)
3/4 tsp. vanilla
1 cup all purpose flour
1/2 cup white granulated sugar
1 package (6 ounces) almond brickle bits

Cookie Brittle Recipe Directions:

In a large mixing bowl and electric mixer, beat butter and vanilla until creamy. Blend in the flour and sugar, then stir in the brickle bits (mixture will get crumbly).

Spread cookie brittle mixture evenly over bottom of an ungreased 9 by 13 inch baking pan. Lay a piece of wax paper on top and press firmly to pack crumbs evenly into baking pan. Discard the wax paper.

Bake cookie in a 380 degrees oven for 15 to 22 minutes or until golden brown around the edges. Let cookie brittle cool in pan on a rack for 15 minutes; then loosen with a wide spatula, turn out onto rack, and let cool completely. Break cookie into pieces. Store left overs in airtight containers for two days, longer than two days storage requires freezer.

This cookie brittle recipe makes about 24 two inch squares.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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