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Recipes
 Christmas
Cookie Brittle Dusted in Edible Gold
(Family
Features) - Oh-So Easy Holiday Oatmeal Cookie Brittle. Prepare the
most-talked about dessert at your next holiday get-together without
spending hours in the kitchen. Guaranteed to impress, Holiday Oatmeal
Cookie Brittle is a simple yet creative confection for any office
party, neighborhood cookie exchange or seasonal soirée.
Begin with a
deceivingly easy crunchy-oat brittle base. The base ingredients are
probably on-hand in your kitchen - whole grain Quaker oats, flour,
sugar and butter! While the brittle is still warm, blanket it with a
bittersweet chocolate layer, and accent with a drizzle of white
chocolate. When firm, break into individual pieces; if desired,
sprinkle with edible gold dust for an added burst of holiday pizzazz!
For a classic gift
idea, divide cookies into small batches and arrange in a tin or box
wrapped in seasonal trimmings. Hand-deliver for an eye-catching
hostess gift, or proudly display the hand-held dessert at one of your
own festive gatherings.
Enjoy the company
of family and friends this season as you share irresistible oatmeal
cookie brittle! For additional holiday recipe ideas, visit www.quakeroatmeal.com.
Christmas Cookie
Brittle Recipe
Preparation Time:
30 minutes / Baking Time: 22 to 25 minutes
2 cups Quaker oats
(quick or old fashioned, uncooked)
1-1/2 cups
all-purpose flour
1/2 teaspoon
baking powder
1 cup (2 sticks)
cold butter, cut into small pieces
1 cup powdered sugar
2/3 cup firmly
packed brown sugar
1-1/2 teaspoons water
1 teaspoon vanilla
2 cups (12 oz.)
bittersweet or semisweet chocolate chips
2/3 cup white
chocolate pieces
Edible gold dust (optional)
1. Heat
oven to 350°F. Line two large cookie sheets with aluminum foil.
2. In large
bowl, combine oats, flour and baking powder. Add butter. Beat on low
to medium speed of electric mixer until crumbly. Add powdered sugar,
brown sugar, water and vanilla. Beat on low speed until dough forms.
3. Divide
dough in half. Place one-half on one cookie sheet; flatten with
lightly floured hands into 13 x 9-inch rectangle, about 1/8 inch
thick. Repeat using remaining dough and second cookie sheet.
4. Bake 22
to 25 minutes or until golden brown, rotating cookie sheets after 12
minutes. Remove cookie sheets to wire racks.
5. Sprinkle
1 cup dark chocolate pieces evenly over each large, warm cookie. Let
stand 2 to 3 minutes. With spatula or knife, spread softened
chocolate evenly over cookies. Sprinkle white chocolate pieces evenly
over smooth chocolate on both cookies; let stand 2 to 3 minutes. With
the tip of a knife, run through the white chocolate pieces, dragging
them into the dark chocolate, making marble-like streaks. Sprinkle
with gold dust, if desired. Cool completely. (Refrigerate 15 minutes
to set chocolate, if necessary.)
6. Remove
large cookies from cookie sheet and peel off foil. Break each into 24
pieces. Store tightly covered in a cool place.
Makes 4 Dozen.
Cook's Tip: Edible gold dust can be found at specialty baking stores.
SOURCE: Quaker Oats
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