Packaged Cookie Favor

Momofuku Milkbar is a popular bakery in New York City.  I served these yummy copycat Momofuku Milkbar cookies at the Stamp 'n Chat I hosted last week.  I promised everyone in the group I'd post the recipe on my blog.  Instead of just taking a picture of the cookie, I decided to create a cute cookie packaging idea.  The cookie is housed in a simple and quick-to-make box.  Here's what the box looked like during the construction phase:

The dimensions of the box are 4" long by 3.5" tall.  Score at 1.5" on each of the short sides.  Then turn it lengthwise and score at 1/2" on each side.  As the picture above indicates, cut up to the score lines on all four sides.  Attach sticky strip to each side and adhere to create the box.  Attach 4 x 1.5" strips of decorative paper to the front and back of the box.  If you don't want your box to get greasy, wrap the cookie with a piece of parchment paper.  Use medium cellophane bags to package the cookie and tie it with Peach Parfait ribbon.  Before closing the bag, punch out 1/4" and 3/4" confetti circles in Peach Parfait and Melon Mambo cardstock and drop them in the bag.

Here's the recipe for the yummy copycat Momofuku Milkbar cookies.  The secret ingredient is caramelized cornflakes.  There's a recipe that's been posted on the internet, but I made a few changes to it.  This is my copycat of the copycat recipe.

Copycat Copycat Momofuku Cookies:

Caramelized Cornflakes

2 cups cornflakes

6 T milk powder

12 T sugar

1 tsp salt

7 T melted unsalted butter

Preheat the oven to 375 degrees F.  Lightly crush the cornflakes in a bowl.  Mix together the milk powder, sugar and salt.  Pour the butter over the cornflakes and sprinkle the dry ingredients on top.  Toss until evenly coated.  Spread out cornflake mixture on a lined baking sheet and bake for 15 to 20 minutes or until the cornflakes haave a deep caramelized color.

Remove from the oven and cool completely before using. 

Cookies

2 1/2 cups flour

1/4 tsp baking powder

1/8 tsp baking soda

Pinch of salt

1 c unsalted butter

1/2 c + 2 T sugar

1/2 c + 2 T light brown sugar

2 T corn syrup

1 large egg

1 T vanilla

1 package semi-sweet chocolate chips

1 1/2 c mini marshmallows

2 c caramelized cornflakes

Preheat oven to 350 degrees F.  Line baking sheet with parchment paper; set aside. 

In a large bowl, mix together flour, baking powder, baking soda, and pinch of salt; set aside.  Cream butter, sugars and corn syrup.  Add egg and vanilla and mix.  Add flour mixture and mix.  Add in chocolate chips, marshmallows and caramelized cornflakes.  Scoop dough into balls and place about 2 inches apart on prepared baking sheets.  Bake for about 12 - 15 minutes until cookies are golden brown.  Transfer to a wire rack to cool.

Enjoy!

Stampin' Up Supplies Used:

Stamps:  Homemade

Ink:  Peach Parfait

Paper:  Peach Parfait, Melon Mambo, Level 1 Hostess In Color DSP Pack

Accessories:  Medium Cellphane Bags, 2 3/8" Scallop Circle Extra Large Punch, Peach Parfait 1/2" Stitched Poly Ribbon, Circle Punches:  3/4" and 1/4"

Lemony Snickets Lemon Bars

At work today, we had a daylong non-stop feast of homemade tamales, coconut flan, chocolate cake and these lemon bars that I made.  The recipe is from Barefoot Contessa, one of my food idols.  I own every single one of Ina Garten's cookbooks.  I love her recipes (even if they're rich and unhealthy - fat is flavor) and boy, everything I've ever made from her cookbooks has been fabulous and never disappoints.

Lemon Bars (from the Barefoot Contessa Parties! Cookbook)

For the Crust:

1/2 lb unsalted butter at room temp (I used Kerrygold a high quality premium butter)

1/2 c granulated sugar

2 c all-purpose flour

1/8 tsp kosher salt

For the Filling:

6 extra-large eggs at room temp (I used 6 large)

3 c granulated sugar

2  T grated lemon zest (about 4 - 6 lemons) - my lemons must have been big because it only took 2 lemons

1 c freshly squeezed lemon juice (I strained it to get rid of the pulp)

1 c all-purpose flour

Confectioners' sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.  Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.  Press the dough into a 9x13x2" baking sheet (I used a baking pan), building up a 1/2" edge on all sides.  Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned (I had to bake mine an additional 20 min before the crust looked lightly browned).  Let cool on a wire rack.  Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour.  Pour over the crust and bake for 30 to 35 minutes, until the filling is set (I had to bake mine an additional 10 min - it was too jiggly after 35 min).  Let cool to room temperature.

Cut into squares or triangles and dust with confectioners' sugar.