Here are some of my Crafting for a Cause projects. Stuffed bumble Bee, elephant finger puppet and a bag (now finished)
Wednesday, October 15, 2008
Shortbread Caramel cookies
Shortbread Caramel Cookies
Ingredients
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
2 12 oz bags milk chocolate chips
Preparation
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a little of the caramel onto each cookie. Place all the cookies in the refrigerator until the caramel firms up. In a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap them for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to release any excess chocolate.
Place each cookie on a sheet of waxed paper and let them cool at room temperature.
Ingredients
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
2 12 oz bags milk chocolate chips
Preparation
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a little of the caramel onto each cookie. Place all the cookies in the refrigerator until the caramel firms up. In a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap them for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to release any excess chocolate.
Place each cookie on a sheet of waxed paper and let them cool at room temperature.
Wednesday, October 1, 2008
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