Friday, December 7, 2012

Candy Wrapper Cookies

I started a cookbook club several years ago called Cook My Book. Each member chooses a book and then we mail all the books to each other, we all cook out of the books, write notes in the books, and we have a facebook group where we discuss all of it. It's so fun! This year, my friend Rebbekkah chose the book below. I received her book last and I asked her for extra time with it since it was the last book of the year for me. She's so sweet, generous and kind, and of course, she agreed! I've had the book for weeks! Probably not what she expected. I'm glad I kept it thought because when this cookie challenge came up, I checked the cookie recipes in this book and found this one.

Lauren made the cookies the first time and I supervised. She LOVES it when I boss her around. Ha ha! There was definitely a lot of laughter involved. The original cookie recipe called for sprinkling cocoa powder on the finished cookie. You can try it too but we didn't care for it much. But let me tell you, everyone who tried these cookies loved them and took some home with them.

I have a great sugar cookie recipe so I might try to use it in the future. But if time is a factor, you can always use the refrigerated cookie dough.

Candy Wrapper Cookies
by Sandra Simmons and Lauren Simmons

1-18 ounce package refrigerated sugar cookie dough
24 bite sized candies that have caramel and nougat like Milky Way or Snickers

Preheat the oven to 350.

Unwrap all the candies. Cut the cookie dough into 1/4 inch slices. Wrap the cookie dough around the candy, making sure that the candies are completely covered. Don't overwork the dough. Place each cookie on an ungreased cookie sheet or one with covered with parchment paper (this is what I do). Bake for 13 minutes. Remove from the oven. Let cool for one minute and then use a spatula and remove the cookies to a cooling rack.

These cookies are best when completely cooled. Don't eat them while they are hot, you might be disappointed. These cookies freeze very well for future use. Just let them cool completely before you place them in a ziploc back and put them in the freezer.

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