Tuesday, January 4, 2011

Swedish Taffy Creams

From: Rochelle

So for Christmas, I made cookies to give to our neighbors. I remember making these Swedish Taffy Creams with my mom and LOVING them. I really like them because they are such a unique cookie and hardly anyone has heard of. They just aren't made that often. Just a warning, other than the oats, there isn't much that is healthy about these cookies, but they are good!

Swedish Taffy Creams
1 C   Butter
1/3 C   Sugar
1/3 C   Milk
1/3 C   Dark Corn Syrup
1 1/3 C  Oats
1 1/2 C  Whole-Wheat Flour
1 t    Baking Powder
1 t   Vanilla

Preheat oven to 350 degrees. Melt Butter, add remaining ingredients and mix. Drop by teaspoons (I made mine bigger, but these are good as LITTLE cookies too), at least 2 inches apart on a well greased cookie sheets.

Bake 10-12 minutes, then let cool for 2 mins. Put two cookies together with filling or cool whip.

1 T Flour
1 T + 1/4 C Sugar
2/3 C Milk
2   Egg Yolks or 1 Egg
1/2 C Butter

Combine flour and 1 tablespoon sugar in saucepan. Gradually add milk and egg, mix well. Cook over low head, stirring constantly till boils and thick. Cool. Cream butter with remaining sugar. Gradually add flour mixture, beating well after each addition.

Make about 12 large cookies or 25 smaller cookies.

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