(Scroll down for the recipe)
Yes, as a matter of fact, they are....
Earlier in the week, a huge group of ladies from church (70 to be exact) attended our Cookie Swap & Ornament Exchange. We had so much fun visiting with one another and making new friends.
We were all asked to bring 2 dozen cookies. I made a recipe that I had originally found about a year ago on another blog called Smashed Peas and Carrots. (Check out Maggie's blog for all kinds of yummy recipies and crafty fun! I checked it earlier, and there is an adorable Snowman Sugar Cookie recipe that I will definitely be using.)
When we arrived, we were told to break up several of our goodies into bite size pieces so they could be taste tested easily. Come to find out there were prizes for the Prettiest and Tastiest.
I won for Tastiest!
What an honor! I tasted several that were there and they were all delicious.
Here's what I won...
Next, was the Ornament Exchange.
I was curious to see how this would be done with such a large group. All the ornaments and were opened. We were all admiring our beautiful ornaments until we were told that we were going to begin the swap. To exchange our ornaments, we sang a round of "Jingle Bells" and passed our ornament to the right everytime we sang the word "jingle". We sang another song (I can't remember what it was) and passed our gifts to the left. At the end of the song, we kept whatever ornament we had in our hands.
What a fun way to do a gift swap with a large group!
I LOVE the ornament that I came home with. I don't have anything like it!
Thanks Jennifer for organizing, and Dele for hosting!
½ c butter
¼ c white sugar
1 ¼ all purpose flour
¾ c butter
3/8 c white sugar
3 T light corn syrup
1 – 14 oz can sweetened condensed milk
1 c milk chocolate chips
Beat butter and ¼ c sugar in mixer until pale in color. Add flour to form crumbly dough.
Press into 8” square baking pan (greased and lined with parchment paper). Poke holes with the end of a wooden spoon (this will help to keep it from crumbling when cutting).
Bake shortbread 20-25 minutes at 350 degrees. Or until golden brown on edges.
Leave in pan; cool in fridge.
Bring ¾ c butter, 3/8 c sugar, syrup and eagle brand to a boil over med-low heat. Once boiling, stir constantly for 7 minutes. ** DO NOT change temperature while you the caramel is cooking!** Caramel mixture will thicken and become pale in color. Spread caramel on cooled shortbread base. Let caramel layer cool for 30 minutes in the refrigerator and then 1-2 hours in freezer.
Melt chocolate chips over low heat. Spread melted chocolate onto caramel. Score chocolate layer to help when time to cut.
Cool for one hour in refrigerator. Cut in squares. Enjoy!