Brittle Bone Cookies Recipes

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BRITTLE BONE COOKIES



Brittle Bone Cookies image

Treat your guests with these cookies that are made with few ingredients - a perfect Halloween dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 36

Number Of Ingredients 6

1 cup butter or margarine, softened
2 cups powdered sugar
1 3/4 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
3 tablespoons milk
Coarse white sparkling sugar, if desired

Steps:

  • In medium bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in 1 teaspoon of the vanilla. On low speed, gradually beat in flour until blended. Shape dough into flattened round. Wrap in plastic wrap; refrigerate at least 1 hour or until firm.
  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll dough to 1/4-inch thickness (dough will be soft). Working quickly, cut with 3-inch bone-shaped cookie cutter. On cookie sheets, place cutouts about 1 inch apart.
  • Bake 10 to 12 minutes or until edges are barely golden. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • In small bowl, mix remaining 1 1/2 cups powdered sugar, remaining 3/4 teaspoon vanilla and the milk until smooth. Dip tops of cookies in glaze, letting excess drip off. Sprinkle with sparkling sugar. Place on cooling rack to harden.

Nutrition Facts : Calories 98, Carbohydrate 12 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 37 mg

EASY COOKIE BRITTLE



Easy Cookie Brittle image

These easy and buttery cookie bars require only 5 ingredients and take just minutes to make. Perfect for potlucks or snacks, these are loved by everyone.

Provided by Gertrude

Categories     Desserts     Candy Recipes     Brittle

Time 1h35m

Yield 24

Number Of Ingredients 6

1 serving cooking spray
1 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 cup semi-sweet chocolate chips, divided
1 cup peanut butter chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
  • Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
  • Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
  • Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 25.7 g, Cholesterol 20.3 mg, Fat 12.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 80.3 mg, Sugar 16.4 g

COOKIE BRITTLE



Cookie Brittle image

Make and share this Cookie Brittle recipe from Food.com.

Provided by MaMere

Categories     Dessert

Time 30m

Yield 24 pieces, 10-12 serving(s)

Number Of Ingredients 7

2 cups unsalted butter, room temperature
1 cup sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
3 cups flour
1 1/4 cups chopped pecans
1 1/4 cups semisweet chocolate chunks

Steps:

  • Preheat oven to 375 degrees.
  • Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
  • Blend in salt and vanilla and then slowly blend in the flour.
  • Blend in the nuts and chocolate.
  • Press dough into rimmed baking sheet that has been sprayed with cooking spray.
  • Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
  • You may turn tray halfway through.
  • Remove sheet and let cool to room temperature.
  • At this point brittle can be broken into chunks.

Nutrition Facts : Calories 783.1, Fat 54.5, SaturatedFat 28.7, Cholesterol 98.5, Sodium 181.1, Carbohydrate 69.4, Fiber 4.2, Sugar 35.9, Protein 6.8

COOKIE BRITTLE



Cookie Brittle image

"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1-1/4 cups peanut butter chips
1/2 cup coarsely chopped pecans

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

ALMOND BRITTLE COOKIES



Almond Brittle Cookies image

These take a little bit of work, but they are well worth it. Surpise a far-away friend or family member with this treat, as it travels very well, and is ideal for shipping. Prep times does not include chilling time, which is about 2-1/2 hours.

Provided by JackieOhNo

Categories     Bar Cookie

Time 1h20m

Yield 60 cookies

Number Of Ingredients 20

1 cup unsalted butter, room temperature
1 cup sugar
1 pinch salt
2 oranges, zest of, grated
1/4 cup lightly beaten egg
2 tablespoons milk
2 teaspoons vanilla extract
2 cups cake flour
1 1/2 cups all-purpose flour
1/2 cup raspberry jam
1 tablespoon amaretto liqueur
9 tablespoons unsalted butter
1/2 cup sugar, plus
1 tablespoon sugar
2 tablespoons honey (heaping)
1 pinch salt
1/4 cup heavy cream
1 teaspoon vanilla extract
3 drops fresh lemon juice
2 cups sliced blanched almonds

Steps:

  • Make cookie crust: Using electric mixer, beat butter at medium speed until light. Add sugar, salt, and orange zest; beat until fluffy, 3-5 minutes. Add egg, milk, and vanilla and beat until blended. Add flours and mix at low speed just until smooth. Refrigerate, wrapped in plastic wrap, until firm, at least 2 hours. Let dough warm at room temperature briefly before rolling out.
  • Lightly butter 15-1/2x10-1/2" baking sheet. Roll out dough on lightly floured surface to rectangle slightly larger than baking sheet. Line baking sheet with dough, letting edges hang. (Dough can also be pressed into pan with fingertips.) Refrigerate at least 20 minutes.
  • Heat oven to 400 degrees.
  • Trim dough flush with pan. Prick all over with fork. Bake until light golden, 16-18 minutes. Prick any air bubbles with fork.
  • Mix jam and liqueur together and brush over hot pastry.
  • Make topping: Melt butter in heavy saucepan over medium heat. Stir in sugar, honey, and salt. Cook, stirring constantly, until sugar dissolves. Stir in cream and boil, stirring constantly, until lightly thickened, about 2 minutes. Remove from heat. Stir in vanilla, lemon juice, and almonds.
  • Very gently spread almond mixture in smooth layer over pastry without disturbing raspberry glaze. Bake until bubbly and golden brown, 17-20 minutes.
  • Cool completely in pan on wire rack. Cut into 1" squares. Store in airtight containers.

Nutrition Facts : Calories 137.6, Fat 7.8, SaturatedFat 3.5, Cholesterol 18.4, Sodium 10.4, Carbohydrate 15.9, Fiber 0.8, Sugar 7.7, Protein 2

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