Pretzel and White Chocolate Chip Cookies.
(photo credit: Courtesy)
Springtime not only kicks off barbeque season but also baseball season in the US and if
you are a member of my family that means lots of game snacks are a
Whether its our own little league games, backyard family fun, or a
major league game on TV or at the stadium, we all get excited.
These sweet treats (Ballpark cookies and Gooey
cinnamon squares) are some of our favorites. Admittedly, I make them more
than just at game time but we always like a good excuse for a batch in
Ballpark Cookies, or Pretzel and White Chocolate Chip CookiesMakes 30 cookies
I call these ball park cookies because they include white or chocolate chips, salty pretzels, and peanuts; all flavors that remind me of the ballpark The shortening adds a crunchiness to the cookie. I love the pretzels and the nuts in them. It’s an awesome contrast in flavor, salty pretzels and nuts to sweet batter with chocolate chips.
½ cup margarine, softened
½ cup shortening (or use canola oil)
1 cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon baking soda
½ cup white chocolate chips or chocolate chips
½ cup peanuts or pecans
3/4 cup chopped pretzels (the original recipe has ½ cup pretzels but I thought it needed more)
Preheat oven to 350 F.
Cream together margarine, shortening and sugars until fluffy. Beat in egg and vanilla. On low speed add flour and baking soda, white chocolate chips, peanuts and pretzels.
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until lightly browned.
Let cool on cookie sheet 1 to 2 minutes before removing to wire rack to finish cooling.Gooey Cinnamon Squares
This is a recipe from Deb Perelman of Smittenkitchen.com
. She is a fellow blogger with a very popular site and a great eye for photography. I needed to make some GKC tweaks but the results are terrific and very similar to her dairy version. Soft Cookie Base
• 1 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted margarine, room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup non-dairy creamer Gooey Layer
• 1/4 cup light corn syrup
• 1/4 cup non-dairy creamer
• 1 tablespoon vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted margarine, room temperature
• 1 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
Heat oven to 350 F.
Line the bottom of a 9-by-13-inch cake pan with parchment, allowing the ends to hang over at least 2 inches. Coat pan and parchment with cooking spray. Set aside.
Make the cookie base: Stir together the flour, cream of tartar, baking soda, and salt; set aside.
In an electric mixer, cream the margarine and sugar until light and fluffy, 2 min. Add the egg and non-dairy creamer and beat until combined. Stir in flour mixture until just incorporated. Spread dough into an even layer in the prepared pan; set aside.
Make the gooey layer: Whisk together the corn syrup, non-dairy creamer, and vanilla in a bowl and set aside. In an electric mixer cream margarine, 1 cup sugar and salt until fluffy. Add the egg and beat until combined. Add the flour and corn syrup mixture alternately, mixing each time until all ingredients are incorporated. Dollop over the cookie base and spread into an even layer.
Mix together the remaining 2 tablespoons sugar and cinnamon; sprinkle over the gooey layer. Bake until edges have set and center is still gooey, 35 min. Let cool completely, about three hours. Lift from pan using the parchment; cut into 1-inch squares. Can be kept covered at room temperature for three days.