#3673 - Sweet Bacon Crackers

(by Shirley McNevich)

36 Keebler club crackers
12 slices lean bacon
Domino's dark brown OR light brown sugar

Preheat oven to 250/275 degrees. Line two jelly roll pans (cookie sheets with a lip on all sides) with foil. Arrange the 36 club crackers on the foil. Cut each slice of raw bacon into three equal pieces. Repeat with all bacon. Cover each club cracker with one bacon piece each. Sprinkle one piece of bacon with one level teaspoonful of brown sugar. Repeat with all bacon pieces. Bake at 250/275 degrees 45-55 minutes or until bacon is browned and sugar has turned into a glaze. Remove from oven and place them one at a time on paper towels to drain. You can serve them warm, serve them after cooling to room temperature or, for best flavor, eat them the next day.

#3601 - Caramel Snickerdoodles

(by Shirley McNevich)

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter (melted)
1 cup white sugar
1/3 cup Domino's light OR dark brown sugar (packed)
1 egg
2 tsp. vanilla
12 Kraft caramels (unwrapped; cut each caramel into 4 equal pieces)
Coating: 1/4 cup white sugar; 1 tsp. cinnamon

In a bowl add flour, cream of tartar, baking soda, 1 tsp. cinnamon and the salt--stir to mix. In a separate bowl add melted butter, 1 cup white sugar and the brown sugar--beat with a whisk. Add the egg and vanilla--beat with a whisk. Pour the butter mixture into the flour mixture--mix well with a wooden spoon. Cover the dough and refrigerate it for 1 hour. In a bowl add 1/4 cup white sugar and 1 tsp. cinnamon--stir to mix. Remove dough from refrigerator. Shape dough into walnut sized balls, press your thumb into one dough ball, place 2 small caramel pieces into the thumb indentation, then wrap the other side of the dough over the caramels. Make SURE there is no caramel showing, then roll the ball in your hands to smooth it out. Roll each completed dough ball in the cinnamon sugar mixture and place it on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 9-11 minutes (cookies will be light and puffy). Remove from oven and let them cool for 10 minutes, then place them on paper towels to cool.

#3472 - Chocolate Crackle Cookies

(by Shirley McNevich)

1 cup flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Domino's light brown sugar
3 eggs
2 tsp. vanilla
4 oz. unsweetened baking chocolate
4 TBSP butter
1/2 cup white sugar
1/2 cup Domino's powdered sugar

DO NOT USE MIXER FOR THIS RECIPE. In a bowl add flour, cocoa, baking powder, baking soda and salt--stir to mix. In a separate microwave safe bowl add the butter and unsweetened baking chocolate--microwave on HALF POWER until melted, then stir until smooth--cool slightly. In a large bowl add the light brown sugar, vanilla and eggs--stir with a whisk to mix. Scrape the melted chocolate mixture into the brown sugar--mix with a whisk. Pour the flour mixture into the chocolate mixture--stir with a whisk to mix. Let the batter stand for 10 minutes so it starts to get thick. Place the white sugar in one bowl and the powdered sugar in a second bowl. Scoop a heaping TBSP of the batter and roll it into a ball. Roll the ball in the white sugar, then roll it into the powdered sugar, then place the dough ball on a greased cookie sheet. Repeat with all batter. Bake at 325 degrees for 12 minutes. Do NOT remove the cookies from the cookie sheets--let them cool completely on the cookie sheets.