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betty's "freckle" butter cookies

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Fun, eye-catching and perfect for a party! Buttery cookies filled with grated chocolate and topped with a freckle. Store in a well sealed container for up to 5 days. Makes a large batch of about 5 dozen, perfect for a cookie swap, entertaining or a large family.

method Bake

Ingredients For betty's "freckle" butter cookies

  • 500g/2 1/4 cups butter (super soft but not melted/melting)
  • 1 tin condensed milk
  • 2 tb vanilla
  • 1 1/4 cup brown sugar
  • 4 1/2 cups self raising flour
  • 1 sachet vanilla pudding mix
  • 200g/7 oz dark chocolate - grated
  • freckles - about 5 dozen (a large bag)

How To Make betty's "freckle" butter cookies

  • 1
    Pre-heat oven to 160oC/320oF. Line with baking paper 4 large baking trays
  • 2
    Beat the butter, milk, sugar and vanilla until thick and smooth - about 3 - 5 minutes.
  • 3
    Add the flour, chocolate and pudding mix. Beat to combine.
  • 4
    Rolls balls of dough about the size of a large cherry and slightly flatten. Top with a freckle and push down a little. Allow room for "slight spreading" during the baking process.
  • 5
    Bake for 10 minutes and cool on trays for 10 minutes before moving. Don't remove from trays earlier. Remove from trays after 10 minutes to airing racks and cool completely before storing for up to 5 days (if they last that long).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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