After you taste these chewy cookies, you won’t believe they call for only two ingredients! Keep the ingredients on hand so you can make them upon request.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 20 MIN. • MAKES: ABOUT 2 1/2 DOZEN
1 tube (18 ounces) refrigerated sugar cookie dough
4 Heath candy bars (1.4 ounces each), finely chopped
1. Slice cookie dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Sprinkle each with 2 teaspoons chopped candy bars.
2. Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool.
SUREFIRE SUGAR COOKIES Slice and bake sugar cookies according to package directions; cool. Melt 1 1/2 cups semisweet chocolate chips with 4 1/2 teaspoons shortening; stir until smooth. Dip cookies halfway in melted chocolate. Place on waxed paper; immediately sprinkle with colored sprinkles, chopped nuts or flaked coconut. Let stand until set.
PECAN-TOPPED SUGAR COOKIES Beat one 8-ounce can almond paste with 3 ounces softened cream cheese; stir in 1/4 cup flaked coconut. Cut cookie dough into 1/2-in. slices; divide each slice into four portions. Place on baking sheets as directed. Top each with 1/2 teaspoon almond mixture and 1 pecan half. Bake 10-12 minutes; cool.
FROM THE COOKIE JAR