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Short Summary
Main recommendation: Make soft rolled sugar cookies with chopped Mike and Ike candies folded into the dough, rolled in sugar, and baked at 350°F (180°C) for 8 to 10 minutes. The host and guest Amy Schneider describe it as a simple, easy recipe that produces a crispy-outside, chewy-inside cookie with colorful candy pieces.
Key Points
- The dough is a soft rolled sugar cookie dough, not one meant for cookie cutters.
- Mike and Ike candy is chopped and mixed into the dough, and the colors show on the rolled sugar coating.
- The cookies are shaped into roughly one-inch balls and rolled in sugar, so candy pieces pop out on top.
- The host jokes that it takes about six people to make sugar cookies, and the guest jokes that cooking with kids takes 'four extra hours.'
Details Worth Noting
- Concrete instructions:
- Preheat the oven to 350°F (180°C).
- Cream 200 grams (two-thirds of a cup) of margarine with 1 cup of sugar, 1 teaspoon of vanilla, and 1 egg on low speed for about one minute.
- Add 2 cups of flour and 1 teaspoon of baking soda (the speaker stresses baking soda, not baking powder).
- Mix for about another minute until the dough is smooth.
- Chop Mike and Ike candies; the speaker used about one and a half boxes of a standard box.
- Fold the chopped candy into the dough.
- Roll into about one-inch balls, then roll each in a bowl of sugar.
- Bake for 8 to 10 minutes.
- The video gives no instructions on cooling or storage.
