Thursday, December 1, 2016

Frostbite Cookies

Tis the season for cookies and treats for all your gatherings and get togethers! Have you started baking yet? Do you make a list of what you are going to make, or just "wing it"? Well, you need to try these cookies! Seriously. You need these cookies in your life! Frostbite Cookies have been on my baking list for some time now, but December's Fill the Cookie Jar, was when I finally pulled them together.

I have to control my excitement a bit on these cookies, I just love them so much. They are kind of a problem, because I am trying to control my sweet eating right now, so that I can indulge more at Christmas!

They are the right balance of a crisp cookie, without being too crisp. And then that  frosting? Get outta here! One of my co-workers was convinced there was another layer in these cookies, but my friend convinced him that was just the layer of love baked in :) While snacking on these during our weekly office meeting, one of my other co-workers started doing a cookie dance in his chair.
Again. Seriously. These are that good!

If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.
We bake, we share and we enjoy our cookies!

Frostbite Cookies

1 cup vegetable shortening
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups old fashioned oats
1 1/2 cups cornflakes
12 ounces vanilla almond bark
1 1/2 tablespoons vegetable shortening
1/2 teaspoon peppermint extract (optional)

Preheat oven to 325 degrees. Line baking sheet with parchment paper, set aside.   In large mixing bowl, beat shortening with electric mixer until creamy. Add sugars, beating until smooth and creamy.  Add eggs and vanilla, mix until combined.    In separate bowl, combine flour, baking soda, baking powder, and salt.  Gradually add flour into sugar mixture. Mix well. Add oats and cornflakes, stir by hand until completely incorporated.

Drop dough by rounded tablespoonfuls several inches apart on lined baking sheets. Lightly press down on cookie dough, just to flatten the slightest bit. (*See Note) Bake for 12 to 13 minutes, just until turning golden.  Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.

Once cookies are completely cooled, microwave almond bark and shortening for 90 seconds. Stir well. If not completely melted, microwave on 15 second intervals until completely melted.  Add peppermint extract (optional), stir well. Dip bottom of cookie into almond bark, let extra almond bark run off cookie into bowl. Place cookies, frosted side up, on wax paper until almond bark is set. 

**Note  - I found that using a glass to just slightly flatten these was to much, so I just pressed ever so gently with two fingers. Worked perfect.