Cookie Bags Recipe

How to make it

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• Makes nine 2 1/4-by-2 3/4-by-4-inch boxes
• Heat oven to 350 degrees.
• In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until fluffy.
• With mixer running, add corn syrup. Turn speed to low; add flour. Blend until incorporated.
• Line an 11-by-17-inch baking pan with a Silpat mat (a French nonstick baking mat).
• Pour 1 cup batter onto the Silpat; use an offset spatula to spread the batter evenly over mat.
• Bake until golden brown and lacy, about 12 minutes, rotating once for even baking.
• Transfer to a heat-proof surface to cool, 1 to 2 minutes.
• Using a scalloped pastry wheel, cut the cookie into pieces about 1 1/2 inches longer than height of bag; place mold on cookie.
• Using an offset spatula, wrap cookie around mold, and press seams together.
• To make the bottom of bag, fold overhanging edges as you would wrap the bottom of a present.
• Let cookie harden on mold 1 1/2 minutes.
• Remove mold, and repeat with remaining cookie.
• If cookie becomes too hard to bend, return to oven 1 minute.
• Repeat the baking-and-folding process with remaining batter.
• Store in an airtight container up to one week.
• This recipe also makes......
• Brandy Snaps: They are great and easy to use as dessert cases. Cut circles while still warm and mold over upside down glass. Drizzle melted Chocolate in the bottom to add a hidden yum factor!

Molding the bags   Close