Molasses Sleigh Cookies

Thanks, Sandra Lee, for the molasses sleigh cookies recipe!

Laura
I don’t know that I can even begin to explain the frustration I had making these cookies.  I don't bake. I’m sure I’ve mentioned that before. The dough was crumbly at first. Crumbly like I was attempting to make coffee cake topping instead of cookies. Meredith told me to add a little bit of milk. I’m sure it was my heavy hand that added the milk and turned it runny. So then, I added more flour. I had no idea how they turned out this way, but they were delicious.  I took them to a Super Bowl party and had two people ask me for the recipe plus lots of compliments on them. I couldn’t dare tell these people that the dough was ruined twice before the cookies got baked. The bottom line: Make these cookies! Just make sure you have extra milk and flour on hand!

 

Meredith

I’m so sorry Laura had such a fit with these cookies. Ahem- READ your recipes! Mine came together as a dough just as they should have. My only beef with the recipe as written is that it says to roll into 1 1/2 inch balls. There’s no WAY you can get 30-40 cookies out of balls that big. I think I eeked out 17. 

In any case, I thought they were absolutely delicious. At first I thought they weren't anything particularly different or spectacular - kind of like any spice cookie you might have around the holidays. But there was something in them that kept me grabbing one every time I went into the kitchen during a Super Bowl commercial break. They were both salty and sweet and a really good kind of chewy. I think the combination was just what I’d been craving. I’d definitely make them again.

Salted Peanut Chews

Base
1 1/2 cup flour
2/3 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter, softened
1 tsp vanilla
2 egg yolks
3 cups miniature marshmallows

Topping
2/3 cup corn syrup
1/3 cup butter
2 tsp vanilla
1 10-oz package peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Instructions
Heat oven to 350.  In large bowl, combine all base ingredients, except marshmallows, at low speed until crumbly. Press firmly into bottom of ungreased 9x13 pan. Bake at 350 for 12-15 minutes or until light golden brown. Remove from oven and sprinkle immediately with marshmallows. Return to oven and bake 1-2 minutes or until marshmallows begin to puff.
In large saucepan combine all topping ingredients except cereal and peanuts. Heat until chips are melted and mixture is smooth. Remove from heat and stir in cereal and peanuts. Immediately spoon over marshmallows, spread to cover.
Refrigerate for 45 minutes or until firm.

Meredith
When we decided we were going to do a dessert this week, I dragged out the little recipe book my mom made for me shortly after my grandmother died. I knew I'd find something in there that was both nostalgic and tasty. These salted peanut chews were exactly that. And so, I thank Mom (grandmother mom) for making these for us every Christmas. I think technically it's a Better Crocker recipe or something since you can find it all over the internet, but I'm sticking with believing they are a family treat!

Laura
These were really easy to make.  Perfect for someone who can't bake.  I mean, if you use 3 1/2 cups of marshmallows, you aren't going to ruin anything.  It took no time at all to make them.  The longest measure of time was the 45 minutes that I had to patiently wait while they cooled in the fridge.  I loved them.  They were chewy and delicious.  I'm taking them to a party tomorrow, but I'm saving some here for me.