Gable House Brownies

 

Brownies:	Frosting:
2 cups butter, softened	1/2 cup butter, softened
2/3 cup cocoa	1/2 cup cocoa
4 cups sugar	mix, then add:
1 1/2 Tbs vanilla	4 cups powdered sugar
8 eggs	1/2 cup heavy whip cream
3 cups flour	1/2 Tbs. vanilla
1 bag mini marshmallows

 

Cream together butter, cocoa, sugar and vanilla. Then add flour and eggs. Add 1 1/2 cups walnuts (optional) to batter. Line cookie sheet with parchment for easy removal. Bake 23-25 minutes at 350°. Take out of oven.*Note. Ovens may vary so test with a knife to make sure center is baked. Cover entire top with one bag of miniature marshmallows. Put back in the oven for 3-5 minutes until marshmallows are puffy but not brown. (WARNING, These burn easily so watch close) Remove from oven. Put in freezer until frozen hard to avoid frosting "sticky" marshmallows.

Frost the brownies while frozen. Thaw to serve. To re-freeze brownies, be sure to cover them with plastic wrap and foil. Cut to desired size using a pastry cutter.

Swig Sugar Cookies (Copycat Recipe)

Swig Sugar Cookies (Copycat Recipe)

 

Cookies:

1 cup salted butter, softened

3/4 cup oil (I usually use a light tasting olive oil)

1 1/4 cups sugar

3/4 cup powder sugar

1/2 tsp. baking soda

1/2 tsp. cream of tartar or baking powder

1/2 tsp. salt

2 Tbsp. sour cream

2 large eggs

1 tsp. vanilla extract

5 1/2 cups flour

Granulated sugar for pressing the cookies

 

Frosting:

3/4 cup salted butter, softened

2 Tbsp. sour cream

1 tsp. vanilla extract

6 cups powder sugar

1-2 Tbsp. cream or milk

 

Instructions:

•            Preheat oven to 350° and line several half sheet pans with parchment paper.

•            In the bowl of your mixer add the butter, oil, sugar, and powder sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars. Mix until well-combined and creamy, 1-2 minutes, scraping down the sides of the bowl.

•            Add the sour cream, eggs, and vanilla and mix until well-combined, 1-2 minutes.

(Swig cookies cont)

 

•            Add the flour and mix until no dry streaks remain and the mixture is evenly combined. Don't over mix!

Scoop the dough into about 3-tablespoons sized portions and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup of granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass or measuring cup with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass in the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie should ruffle out a bit.

•            Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or bottom. That means they've baked too long and they may be dry and crumbly instead of creamy and soft.

•            Let the cookies cool for a few minutes and then transfer them to a cooling rack to finish cooling.

•            For the frosting, combine the butter, sour cream, and vanilla in a medium mixing bowl. Mix until thick and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until creamy. Add additional cream, if needed, until you reach the desired consistency for spreading on your cookies. Frost the cooled cookies and decorate with sprinkles, if desired.