Sunday, January 31, 2010

The Ultimate Dessert


  • 1-½ cup Flour
  • 1 cup Sugar
  • ¾ cups Butter
  • 1 whole Egg
  • 1 Tablespoon Cinnamon
  • 1 can (16 Oz. Can) Vanilla Frosting OR Whipped Cream
  • 1 jar (11 Oz. Jar) Hot Fudge, For Drizzling

Preparation Instructions

To prepare your pans, you can do this two very different ways:

1. Use 6-in. cake pans. Prepare the pans by using baking spray with flour in them, then cut a round piece of parchment paper to fit in the bottom of the cake pan. Spray parchment insert as well.

2. Get a piece of parchment paper to fit on your baking sheet. Draw 4-6 in. circles on your parchment with a pencil. Turn the side you drew on face down.

For method one, take about 1/4 cup of dough and spread it across the bottom of the cake pan. It should be thin! But try to cover the bottom entirely.

For method two, take about 1/4 cup of dough and drop it into the center of the circle. Carefully spread dough out to reach the pencil line. It should be thin.

Bake for 6-8 minutes. Watch them carefully, as they burn easily. When they are done, remove them from the pan immediately. If you did method one, use the tip of a small paring knife to pull up the edge of the parchment and slide the cookie out. If you did method two, use a large spatula and slide the cookie off the parchment to a cooling rack.

I cut out perfect circles with a cookie cutter. I recommend doing this before the cookies cool to prevent the cookies from cracking.

Take one circle cookie and place it on your plate or serving tray. Gently add frosting (or whipped cream if you are smart) with a piping bag. Add another cookie, do another layer of frosting. Gently add the final cookie.

Drizzle with hot fudge.

No comments :