Eye Love Mom Cookies
Eye Love Mom Cookies recipe
Yield
4 servingsPrep
3 hrsCook
10 minReady
3⅕ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
firmly-packed |
*
|
| ¾ | cup |
peanut butter
creamy |
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| Decoration | |||
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| ¾ | cup |
raspberry jam
|
*
|
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
milk
(1 to 2) |
|
| 1 | x |
food coloring
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
firmly-packed |
*
|
| 177 | ml |
peanut butter
creamy |
|
| 118 | ml |
vegetable shortening
|
*
|
| 45 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| Decoration | |||
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 177 | ml |
raspberry jam
|
*
|
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
milk
(1 to 2) |
|
| 1 | x |
food coloring
|
*
|
Directions
Preheat oven to 375℉ (190℃) . Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Add egg.
Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed.
Mix just until blended.
Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or overnight.
Keep refrigerated until ready to use.
Shape rounded measuring tablespoonfuls (15 mL) of dough Pat top smooth. Place 2 inches (5 cm) apart onto ungreased baking sheet. Indent slightly in center with finger.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 8 to 10 minutes. Do not overtake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
For decoration, place chocolate chips in a heavy resealable Microwave at 50 % power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag.
Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons (5 mL) of jam into center of each cookie.
Combine icing sugar and milk. Stir until smooth. Add additional icing sugar if icing is too thin.
Add a few drops of food colour, a few drops at a time, to achieve the desired colours.
Place icing in pastry bags fitted with small round writing tip.
Alternatively, place in small resealable plastic bags.
Cut tiny tip off corner of bag.
Squeeze to pipe on designs for cookies, as desired.
