6 uses for cookies to make every meal a treat

6 uses for cookies to make every meal a treat

Cookie monster was onto something: they really are that delicious. But did you know they’re versatile too? Here are six ways to use them.

6 uses for cookies to make every meal a treat
6 uses for cookies to make every meal a treat

To make extra-special s’mores, use shortbread cookies instead of graham crackers. You can also use a chocolate hazelnut spread such as Nutella in place traditional chocolate bars. The fire-toasted marshmallows, however, are ­impossible to replace!

For a quick stuffing for baked apples or peaches, mix together crushed amaretti cookies or biscotti, brown sugar, cinnamon and pine nuts.

For easy no-bake cookies, use vanilla wafers. First mix 125 millilitres (1/2 cup) rum or bourbon with 45 millilitres (three tablespoons) corn syrup in a large bowl. Stir in 275 millilitres (1 1/4 cups) confectioners’ sugar, 175 millilitres (3/4 cup) toasted chopped pecans, two millilitres (1/2 teaspoon) ground cinnamon, 45 millilitres (three tablespoons) unsweetened cocoa powder, and one millilitre (1/4 teaspoon) salt. Crush 350 grams (12 ounces) of vanilla wafer cookies in a food processor and add to the bowl (the mixture will be stiff). Let sit for 10 minutes to soften, then roll into 2.5-centimetre (one-inch) balls between your palms. Finally, roll the cookie balls in confectioners’ sugar to coat them. Store in an airtight container at room temperature and they will keep for up to two weeks.

To switch up the breading for fried fish and seafood, use crushed amaretti cookies, graham crackers or gingersnaps. Crushed cookies work especially well as a breading for shellfish like shrimp.

For homemade ice-cream sandwiches that kids and adults will love, make your favourite cookie recipe, using 30 millilitres (two tablespoons) cookie dough to make 7.5 centimetre (three inch) diameter cookies. Spoon 125 to 150 millilitres (1/2 to 2/3 cup) of your favourite ice cream (slightly softened) onto a cookie and flatten gently until the ice cream reaches the edges of the cookie. Top with another cookie, wrap in plastic and freeze for at least four hours.

To keep the crust in your fruit pies from getting soggy, crush amaretti cookies or biscotti into fine crumbs and scatter them over the crust before adding the fruit filling. The cookies will add tremendous flavour as well.


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