Archive for February, 2010

Moguls, McTwists, & Rolo Cookies

February 20, 2010

The past week’s activities… a lazy combo of eating Girl Scout cookies and watching all the Olympic coverage one can without having cable.  No, I don’t have cable.  I live without the Food Network, Discovery Channel & Lifetime.  It’s a sad existence.

Less sad with the Olympics and Girl Scout cookies.  I figure if Olympians can eat McDonalds and drink Coca Cola (I’ve seen the commercials), I can have a few dozen thin mints.  It almost makes up for the fact that I cannot watch Golden Girls reruns.

Almost.  Now it’s time to put down the thin mints/samoas/dulce de leche cookies.  I want you to make these delicious Rolo Cookies instead.  They take a bit of time to roll, but it’s way worth it.  Your friends will love them.  And you for baking them.  Baking love.  That’s way better than cable…

the Rolo Cookies

Adapted from allrecipes.com.  Makes 2-3 dozen cookies.

1 cup (2 sticks) butter, softened
1 cup white sugar, plus more for rolling
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 cup unsweetened cocoa powder
36 Rolo candies, frozen

Cream butter and both white and brown sugars.  Beat in the eggs and vanilla.

In a separate bowl, combine flour, cocoa, and baking powder.  Gradually add to butter mixture.

Cover and chill in fridge for 30 minutes.  Watch some downhill skiing.  Preheat your oven to 375° F.

Remove from fridge, let sit for a couple minutes while you prepare your baking sheets with parchment paper.  Now here comes the fun part…

Take 1-2 tablespoons of dough and flatten in the palm of your hand.  Press one frozen Rolo into your palm, and roll the dough around the candy, covering it completely.  Add a bit more dough if needed.  This will be messy.  Your hands will look gross but taste delicious.  Venture on.  Roll cookies in white sugar (this gives them a great texture) and place on your baking sheet.  Keep the cookies a couple inches apart.

Bake for 8 minutes.  Let cool on the sheets for 5-10 minutes–if you can wait that long.  The cookies will break if you try to remove when the centers are still soft, but of course they taste AWESOME still melty out of the oven.  Just be careful, the caramel centers will be hot, hot, hot.

A few notes:  You can use other candies for the centers… Reisens, Reeses… whatever you prefer.  Freezing the Rolos seems to prevent the cookies from “leaking” through the cookie while baking.  Play around with the chilling time, I have had the best luck with the dough temperature being just a bit cooler than room temp.  You can also “powder” your hands with cocoa when rolling,  this helps with sticky dough.

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