Sunday, November 17, 2013

Food

I like food. 

I love this time of year, Fall, with all the rich, brilliance of yellow, orange, red, maroon leaves... floating to earth. Cool weather and clear, crisp mornings beckon me outdoors to hear the sounds of Fall; those quiet, gentle breezes and the wispy, ghostly sounds of dancing leaves and bouncing tree branches.

Aaah, makes me want to cook!



I really had fun baking and decorating these Fall sugar cookies, this year. Just a simple recipe with powdered sugar frosting colored in oranges, golds, yellows, and sprinkled with tiny edible sparkly doo-dads. And I just love these cookie cutters I found at my local Michael's store. But the best part was giving these away--to husband, son and friends.



And what could be better than MORE cookies! I don't think this picture does these lacy, chocolate-filled oatmeal cookies justice, but boy are they tasty! This is an easy recipe that I found in "Taste of Home's Favorite Brand Name Recipes 2006" cookbook. Here it is:

2/3 C. butter
2 C. quick oats
1 C. sugar
2/3 C. all-purpose flour
1/4 C. corn syrup
1/4 C. milk
1 t. vanilla extract
1/4 t. salt
1-3/4 C. milk chocolate morsels

Preheat oven to 375 degrees. Line baking sheets with foil (okay, here's where I used my new silicone baking liners, and they really work great).

Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.

Bake for 6 to 8 minutes or until golden brown. Cool completely before removing them from pans to wire racks.
Melt chocolate and spread a thin layer onto flat side of half the cookies. Top with remaining cookies.

See, I told you they were easy to make!














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