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Non-stick surface for baking, candy work, tempering chocolate
Candy kit — thermometer, silicone molds, dipping tools, recipes
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Non-stick surface for baking, candy work, tempering chocolate
Candy kit — thermometer, silicone molds, dipping tools, recipes
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container. Attach this to the Jar. Candy Cookies. Makes 3 dozen cookies. 1 cup unsalted butter or margarine, softened. 1 large egg. 1 package Candy Cookie Mix. 1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks). Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls& place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.