Updated: April 7, 2013 6:01AM
Company-perfect or family-fabulous, Tres Leches Cake — for B.W. of Chicago — and Brown Sugar Refrigerator Cookies — for P.G. of Crystal Springs — are two sweet treats included in the new Betty Crocker Cookbook Newlywed Edition (Wiley. $29.88).
The ultra-moist cake, thanks to the inclusion of three milks, is popular in Mexican restaurants. The crisp Brown Sugar Refrigerator Cookies — called Icebox Cookies decades ago — are ideal for making ahead and then slicing and baking later. The cookie dough can be frozen tightly wrapped for up to 2 months, then sliced and baked when desired. Just remember to add 1 or 2 minutes to the baking time when the dough comes straight from the freezer.
For 6 dozen Brown Sugar Refrigerator Cookies: In large bowl, beat 1 cup packed brown sugar, 1 cup softened butter, 1 teaspoon vanilla and 1 egg with electric mixer on medium speed or mix with spoon until well blended. Stir in 3 cups all-purpose flour, 1½ teaspoons ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt. Stir in 1/3 cup finely chopped nuts.
On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm but no longer than 24 hours. Heat oven to 375 degrees. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Could you publish a recipe for carrot drop cookies with cream cheese frosting?
My boyfriend and I love the sopaipillas served with cinnamon sugar or drizzled with honey at our favorite Mexican restaurant. Does someone have an easy recipe?
I’m eager to have a recipe for chicken made with a coating of potato chips.
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