I started a cookbook club several years ago called Cook My Book. Each member chooses a book and then we mail all the books to each other, we all cook out of the books, write notes in the books, and we have a facebook group where we discuss all of it. It's so fun! I know you know all about this!
Anyway, this year, my friend Rebbekkah chose the book below. I received her book last and I asked her for extra time with it since it was the last book of the year for me. And since I was sick and my only option was getting Dad to cook and Dad was pretty busy worrying over me and driving me to emergency rooms, etc. Reb's so sweet, generous and kind, and of course, she agreed! I've had the book for weeks! Probably not what she expected. I'm glad I kept it thought because we're close to cookie season and I checked the cookie recipes in this book and found this one.
Ok, so I know you actually made these cookies. And I just sat at the bar and bossed you around. You LOVE it when I boss you around, right? Ha ha! There was definitely a lot of laughter involved. The original cookie recipe called for sprinkling cocoa powder on the finished cookie. Dad hated the cocoa. I didn't love it. I can't remember if you tried it. But who cares, it's an extra step we didn't have to take and everyone who tried these cookies LOVED them and ended up taking cookies home with them. I can't recall how many times we made them over the Thanksgiving break you had from school. Twice? Three times?
I have a great home made sugar cookie recipe so I might try to use it in the future. But if time is a factor, you can always use the refrigerated cookie dough.
Candy Wrapper Cookies
by Sandra Simmons and Lauren Simmons
adapted from The All-New Ultimate Southern Living Cookbook
1-18 ounce package refrigerated sugar cookie dough
24 bite sized candies that have caramel and nougat like Milky Way or Snickers
Preheat the oven to 350.
Unwrap all the candies. Cut the cookie dough into 1/4 inch slices. Wrap the cookie dough around the candy, making sure that the candies are completely covered. Don't overwork the dough. Place each cookie on an ungreased cookie sheet or one with covered with parchment paper (this is what I do). Bake for 13 minutes. Remove from the oven. Let cool for one minute and then use a spatula and remove the cookies to a cooling rack.
These cookies are best when completely cooled. Don't eat them while they are hot, you might be disappointed. These cookies freeze very well for future use. Just let them cool completely before you place them in a ziploc back and put them in the freezer.