We made it to Dessert Thursday!
I had a little trouble with baking this week. As my Facebook people know, I burnt my first batch of cookies ever. Frustrated but not thwarted, for I still had over half the dough left, I called my mom and together we worked out a solution.
Turns out, these cookies have always been a little testy and prone to burning on the bottom. In part, it's because the cookies are big. But mostly, it's because you just need to foil the bottom rack of your oven first (explained below).
Chase says these may be his favorite cookies, at least I think that's what he said with his mouth full. In any case, it's worth a little foiling to make these tasty monsters.
Happy cooking!
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Jumbo Cookies
Ingredients
½ cup stick Crisco
1 cup brown sugar
½ cup white sugar
2 eggs
1 cup evaporated milk
½ tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup raisins
2 ¾ cup flour
Icing:
2 Tbsp butter
2 cups powdered sugar
¼ - ½ cup evaporated milk
Food coloring (optional)
Directions
1. In a large mixing bowl, cream together Crisco and sugars. Beat in eggs.
2. Alternate mixing in milk and dry ingredients (half of each at a time). Then, mix in vanilla.
3. Finally, fold in the raisins using a spatula.
4. Chill for one hour in the refrigerator.
5. Meanwhile, move one oven rack to the very bottom rung of your oven, and cover it with aluminum foil. Move the other shelf to the middle of the oven.
6. Remove from the refrigerator and preheat the oven to 350 degrees.
7. Drop the mixture by the tablespoon (I used a measuring spoon) onto a greased or parchment papered cookie sheet.
8. Bake for 8-10 minutes, until lightly golden. Remove to a paper towel or wire rack.
9. While the cookies are cooling, make the icing.
10. Heat the butter in a small skillet over medium heat until melted and golden.
11. Beat in powdered sugar and evaporated milk (start with ¼ cup and only add more if needed) until the mixture is smooth and the consistency of a thick glaze.
12. Mix in food coloring to get desired shade.
13. Dip the tops of the cookies into the icing. Replace on paper towel/wire rack until the icing is cooled.
14. Eat by the handful.
Shortening and sugars creamed together.
All together now and ready for chilling.
Naked cookies.
I accidentally made a rose-shaped cookie. Yum! Happy cooking!
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