Aa
Important: Cookie Recipe Thread!
Seriously important! I need to start doing my holiday baking FAST. Aside from Nestle Toll House cookies (which I will probably eat every damn one), I need some good recipes to make for the kids.
I figure you guys in here represent the largest cross base of people that I know and would make a great worldwide sampling and maybe i could find something different for this year.
IF anybody has any great recipes......can you pass them on? This will be the first year I"ve had the energy to real bake away since treatment ended and I gotta get going!
I used to have this great lindser tart kind of cookie recipe and can't find it so I'm really in trouble.
Help!
HAPPY HOLIDAYS FROM THE SNOWY NORTHEAST!
HO HO HO! (No, not talking about me!)
deb
I figure you guys in here represent the largest cross base of people that I know and would make a great worldwide sampling and maybe i could find something different for this year.
IF anybody has any great recipes......can you pass them on? This will be the first year I"ve had the energy to real bake away since treatment ended and I gotta get going!
I used to have this great lindser tart kind of cookie recipe and can't find it so I'm really in trouble.
Help!
HAPPY HOLIDAYS FROM THE SNOWY NORTHEAST!
HO HO HO! (No, not talking about me!)
deb
Laughing! You are eaily bribed by cookies? Ok me too! LOL! Love them! I burned last batch again, thank goodness for my nieghbors! Ok, we have a german bakery here in town, oh yummy! they have delish cookies, and apple pie, not the can filling, fresh crunchy apples!
Cake Creations, Monroe, CT, (203) 445-2926
CakeSuite, Stamford, CT, (203) 856-8010
Termini Brothers Bakery1523 S 8th St
Philadelphia, PA 19147
(215) 334-1816 great cannoli's
just call and order!!!!!!!!!!!
CakeSuite, Stamford, CT, (203) 856-8010
Termini Brothers Bakery1523 S 8th St
Philadelphia, PA 19147
(215) 334-1816 great cannoli's
just call and order!!!!!!!!!!!
Try this solution:
http://stamford-ct.iaf.net/city/bakery/stamford-connecticut-ct-68.html
http://stamford-ct.iaf.net/city/bakery/stamford-connecticut-ct-68.html
Ok, i now see what this is all about. Its a conspiracy to push cando over the edge. All of these cookie Recipes have now turned me into the cookie monster........ Soooo sense they ALL sound so good may i suggest that each one of you lovely ladies send me one dozen each???
Just a thought.. (And im sure some of you didn't think i could have such a thing)
Just a thought.. (And im sure some of you didn't think i could have such a thing)
This is what I discovered about cooking with alcohol
The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It’s wrong. In fact, you have to cook something for a good three hours to eradicate virtually all traces of alcohol.
The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It’s wrong. In fact, you have to cook something for a good three hours to eradicate virtually all traces of alcohol.
oh man! there are some serious good recipes on here, SQ, i want cowboy cookies! Your right presidents wifes and generals wife make the best yummies! I make some italian wedding cookies today, so good and easy, also they had these white chocolate, with green and re stripes in from toll house i made those, THEY turned out wooohoooo! no rolling needed. i am bad at rolling! lol! Have to save this thread and organize the recipes!
Hey jd? I LOVE YOU! i love you all, !!!!!!!!!!!!
Hey jd? I LOVE YOU! i love you all, !!!!!!!!!!!!
I really overtruffled today. I can still feel it but it was worth it, I swear.
By the way, I used Kahlua instead of Grand Marnier but boiled it first to get rid of the alcohol content.Can you believe I ruined that good stuff just to stay true to tx?
Thank you, JD and EVERYONE for your recipes. They feel like family recipes to me now.
By the way, I used Kahlua instead of Grand Marnier but boiled it first to get rid of the alcohol content.Can you believe I ruined that good stuff just to stay true to tx?
Thank you, JD and EVERYONE for your recipes. They feel like family recipes to me now.
Tammy where were you when I was trying to bake? LOL my cookies were scandolous! I love baking, oh well Sees candy saved me! My sugar fix. rudolf cookies are awesome!
Take your favorite peanut butter recipe and make Rudolph Cookies.They are delicious and look so cute on the cookie trays..Shape dough into triangles.point at bottom.Take small pretzels and insert into the dough at the corners for Rudolphs ears or antlers.
Chocolate chips for the eyes and red or green M&M's for the mouth.
Every cookies face is different.Happy Baking.
Tammy
P.S. Thank you for all your advice here lately.
Chocolate chips for the eyes and red or green M&M's for the mouth.
Every cookies face is different.Happy Baking.
Tammy
P.S. Thank you for all your advice here lately.
OMG - memory alert!! I remember those cookies as Magic Bars and they are fabulous. Mmmm...now ya got me thinking about braving this frigid, snow covered weather to get even more ingredients!! Thanks for posting it!! Something tells me my mind is bigger than my ability tho and I'll have cookie stuff to make them thru spring.
What fun I've had following this thread ;)
What fun I've had following this thread ;)
oh MY God I forgot all about shortbread too! My x's father used to make it every Christmas and I"d get a big box in the mail......now though since he's gone and I can't stand them that ain't gonna happen!
I think I'll be at the store all day looking for these things -thank God the ice turned to rain so i can get out today!
I'm going to find that lindzer tart recipe for you MLBunny.......God they were so good and so easy. They actually were about 100x better the next day after the jelly had chance to soak into the cookies a bit. I feel fat already!
-------
ok this is the same easy recipe I used to make don't know why i didn't think of google earlier!
They are good to do if y ou do the dough early in the am because you have to let it sit inthe fridge for like 8 hours. Then when the kids are home after dinner you start putting them together!
1 1/2 c. butter
4 c. flour
1 c. light brown sugar
1 jar raspberry preserves
Confectioners sugar for dusting
Cream butter and sugar until fluffy. Slowly add flour. Blend well. Wrap in wax paper and chill until firm. Roll out on lightly floured surface. (Not too thin.) Cut with cookie cutter or water glass, even number of cookies. Using small cutter or bottle cap, cut hole in center of half of the cookies. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cookies will almost look uncooked. Cool on rack. Place cookies on flat surface. Warm preserves and place about 1 tablespoon preserves on cookie half. Cover with top. Gently press to close. Add a bit more preserves to hole to fill if desired. Allow to cool and set completely. Dust with confectioners sugar.
I think I'll be at the store all day looking for these things -thank God the ice turned to rain so i can get out today!
I'm going to find that lindzer tart recipe for you MLBunny.......God they were so good and so easy. They actually were about 100x better the next day after the jelly had chance to soak into the cookies a bit. I feel fat already!
-------
ok this is the same easy recipe I used to make don't know why i didn't think of google earlier!
They are good to do if y ou do the dough early in the am because you have to let it sit inthe fridge for like 8 hours. Then when the kids are home after dinner you start putting them together!
1 1/2 c. butter
4 c. flour
1 c. light brown sugar
1 jar raspberry preserves
Confectioners sugar for dusting
Cream butter and sugar until fluffy. Slowly add flour. Blend well. Wrap in wax paper and chill until firm. Roll out on lightly floured surface. (Not too thin.) Cut with cookie cutter or water glass, even number of cookies. Using small cutter or bottle cap, cut hole in center of half of the cookies. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cookies will almost look uncooked. Cool on rack. Place cookies on flat surface. Warm preserves and place about 1 tablespoon preserves on cookie half. Cover with top. Gently press to close. Add a bit more preserves to hole to fill if desired. Allow to cool and set completely. Dust with confectioners sugar.
I'm as happy as a dog with two tails! Yum. The cookie recipes are divine.
What a beautiful way to spend the day, baking and thinking of the very special people I've met here. I love you guys and your recipes.
I know I should post my ginger crackle but I'm too tired and cookied-out.
Hugs.
What a beautiful way to spend the day, baking and thinking of the very special people I've met here. I love you guys and your recipes.
I know I should post my ginger crackle but I'm too tired and cookied-out.
Hugs.
Kookie Cookies:
Ingredients:
1 stick of margarine or butter (melted in a 13 x 9 in rectangular pan)
1 cup of graham cracker crumbs
About 1/2 to 3/4 of a pack of 12 oz. of semi-sweet choc. chips; a 6 oz. pack will do, but sometimes I need a little bit more than that.
1 cup of chopped nuts (pecans or walnuts work the best - unsalted)
1 can (or approximately 1 cup) of Angel Flake Coconut
1 can of sweetened condensed milk (like the Eagle Brand)
Sprinkle the Graham cracker crumbs over the butter evenly
Sprinkle the choc. chips over the crumbs as even as possible to cover
Sprinkle the nuts over the chips
Crumple/Sprinkle the coconut flakes over the nuts
Drizzle the condensed milk as evenly as possible over all of it
Bake at 350 degrees for 20 min. and check it..., if the coconut is not burning, or getting too brown, continue on at that temp. for another 5 min., check again, if it's getting brown, lower temp to 340 and bake another 5 min. Total baking time should be 30 min., but try to not get the coconut too brown, it should be, at the end of the 30 min., just getting little browned by that time. It's not going to matter a lot if it browns too much, but it looks nicer without having burnt coconut if you know what I mean. You want it to get hot baked enough to get firmed up enough. You know how your particular oven works! These taste real good and worth the trouble.
Susan400
Ingredients:
1 stick of margarine or butter (melted in a 13 x 9 in rectangular pan)
1 cup of graham cracker crumbs
About 1/2 to 3/4 of a pack of 12 oz. of semi-sweet choc. chips; a 6 oz. pack will do, but sometimes I need a little bit more than that.
1 cup of chopped nuts (pecans or walnuts work the best - unsalted)
1 can (or approximately 1 cup) of Angel Flake Coconut
1 can of sweetened condensed milk (like the Eagle Brand)
Sprinkle the Graham cracker crumbs over the butter evenly
Sprinkle the choc. chips over the crumbs as even as possible to cover
Sprinkle the nuts over the chips
Crumple/Sprinkle the coconut flakes over the nuts
Drizzle the condensed milk as evenly as possible over all of it
Bake at 350 degrees for 20 min. and check it..., if the coconut is not burning, or getting too brown, continue on at that temp. for another 5 min., check again, if it's getting brown, lower temp to 340 and bake another 5 min. Total baking time should be 30 min., but try to not get the coconut too brown, it should be, at the end of the 30 min., just getting little browned by that time. It's not going to matter a lot if it browns too much, but it looks nicer without having burnt coconut if you know what I mean. You want it to get hot baked enough to get firmed up enough. You know how your particular oven works! These taste real good and worth the trouble.
Susan400
Okay! It's yours! I pilched this from Ina, so it's fabbbb--bulous.
Pecan Squares
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
I add this extra step and cut them into smaller pieces. Then I melt Ghirardelli Double Chocolate Dipping bars over a double boiler. Pop an end of each square in th warm chocoalte and place on waxed paper. I tin them after they are all cool. Enjoy!
Pecan Squares
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
I add this extra step and cut them into smaller pieces. Then I melt Ghirardelli Double Chocolate Dipping bars over a double boiler. Pop an end of each square in th warm chocoalte and place on waxed paper. I tin them after they are all cool. Enjoy!
Cards! $hit, I KNEW I was forgetting something. I'll have to say it with cheesecake!
OMG...cheesecake.....I gotta get motivated to get busy in the kitchen if I want eat good this holiday. First, though-I'm gonna do the cards, lol!
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