‘Tis the season for baked treats. Here are two of my holiday staples.
CHOCOLATE CARAMEL CRACK (aka Matzoh Crack)
I make these just like this recipe. I use a whole box of matzoh (11 sheets) which fit on 3 cookie sheets. 1.5c of brown sugar and butter, 3c of chocolate chips. I originally put good slivered almonds on some but most people prefer it with sea salt.
SOFT MOLASSES COOKIES
This dough is refrigerated and will keep well for several days or a week, which means I can keep baking them fresh. They are really tasty and different enough to seem distinct for the holidays, even though they are good enough to serve year round.
1 cup butter, softened
1/2 cup brown sugar
3/4 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
white sugar for rolling
Cream together butter, brown sugar and egg until well combined. Stir in the molasses. Combine the flour, baking soda and spices in a separate bowl. Stir them into the molasses mixture 3/4 cup or so at a time. Cover the dough and chill for at least 2 hours.
Preheat oven to 350. These cookies are on the line whether to grease or not, so grease your cookie sheets if they tend to make things stick. Roll the dough into balls (these work well small or medium) and then roll the balls in sugar to coat.
Bake for 7 to 9 minutes. These are supposed to be chewy! I typically take mine off the cookie sheets faster than most other cookies (2 minutes) to cool on wire racks.