Happy Holidays from Nashville! This year, as always, we have donned our Santa hats and spread some cheer to our clients and friends with Snicker’s Cookies and Almond Crunch. (this year we added biscotti). This tradition started in 2003 when we were short on funds and had loads of time. Now, a little shorter on time than funds, we still like to indulge in this tradition (ok, and some people “expect” them now and who are we to disappoint!) Read on for the super secret recipe for Almond Crunch and some fun photos from cookie making!
In addition to expanding out waistlines, we are opening our hearts to the local YWCA Womens’ Shelter. Lindsay and Rachel will be donating much needed items for women in need. We are in touch with the organization through the work our ABC Chapter’s Emerging Leaders program.
As we head into 2009, we are filled with hope and optimism for the future (how else can you get out of bed!) We are excited to be reaching out to new markets, exploring new technologies, and growing as a company, as photographers and as members of our community. Now…who ate the last cookie!!??!!
Almond Cruch Recipe – (Do not give this to Wendy’s Mom!)
1 Cup Butter, 2 1/4 Cup Sugar, 1/2 Cup Water, 1/2 tsp Salt, 1 Tablespoon Vinegar, 2 Cups chopped Almonds, 1 tsp baking soda, Melted Chocolate
Place butter, sugar, water, salt & vinegar into a saucepan and heat to 290 degrees (use a candy thermometer). Remove from stove, immediately mix in the almonds and baking soda and pour into a buttered 18×12 baking sheet (you only have a few minutes!) Cool and then cover with a thin layer of melted chocolate. Cool again and, using a knife, break into pieces (it does not break cleanly). Enjoy!
Crazy Good Snicker’s Cookies
1Cup Peanut Butter, 1Cup Butter, 1Cup Sugar, 1Cup Brown Sugar, 2 Eggs, 2 Tablespoons Vanilla, 3Cups Flour, 1 tsp baking soda, 1 tsp baking powder, 40-50 miniature Snicker’s Candy Bars, 1Cup Powdered Sugar, 2 Tablespoons cocoa, 1-2 Tablespoons Milk
For the Cookie: Mix Peanut Butter, Butter, Sugar & Brown Sugar until well blended. Add eggs and vanilla. In a separate bowl combine flour, baking soda and baking powder. Slowly add to the peanut butter mixture. Roll Dough into round balls and flatten using the palm of your hand. Wrap this dough around the Snicker’s and roll into a ball again, making sure all of the candy bar is covered. Place on an ungreased cookie sheet & bake for 10-12 minutes at 350 degrees. Let cool about 10 minutes and place on parchment paper.
For the Glaze: Mix powdered sugar, cocoa and 1T of milk (add more to get a “glaze” consistancy if needed) Drizzle over cookies. Enjoy!