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Cookie Thread!!!

cloudy said:
I've seen the recipes for ones made with powdered cocoa...they're chocolate all the way through. It just seems so....wrong. I think the chocolate would be overwhelming if it was included in the center part.

*shrug*

Apparently, the way my mom makes them is the traditional "deep south" recipe. ;)
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I have one where they use vanilla wafers in them too.

God I'm hungry now.
Do you have a good pralines recipe?
 
ABSTRUSE said:
Do you have a good pralines recipe?
Click to expand...

here ya go:

New Orleans Pralines

1 tablespoon butter
3 cups firmly packed brown sugar
1 cup sugar
1 teaspoon cream of tartar
2 cups evaporated milk
1/4 cup light corn syrup
1 stick (1/2 cup) butter
1 tablespoon vanilla extract
3 cups coarsely chopped pecans, toasted

Coat sides of a Dutch oven with 1 tablespoon butter. Add brown sugar and next 4 ingredients. Bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). Cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). Remove from heat; stir in 1/2 cup butter and vanilla.

Beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.
 
cloudy said:
here ya go:

New Orleans Pralines

1 tablespoon butter
3 cups firmly packed brown sugar
1 cup sugar
1 teaspoon cream of tartar
2 cups evaporated milk
1/4 cup light corn syrup
1 stick (1/2 cup) butter
1 tablespoon vanilla extract
3 cups coarsely chopped pecans, toasted

Coat sides of a Dutch oven with 1 tablespoon butter. Add brown sugar and next 4 ingredients. Bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). Cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). Remove from heat; stir in 1/2 cup butter and vanilla.

Beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.
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YES!! Thank you!!! :kiss:
 
kosha cookies:

a rolled cookie, ukrainian recipe. YUM!

Dough:
Sift togetha
2 1/2 cups flour
3 tsp baking soda
1/2 cup sugah

add:
1/2 cup 'cornoal' aka mazolla oil
1 egg
1/4 cup cold watah



stir just enought to make blend. should be like pie dough. if too dry, add a little more h20.
divide dough in half. cut 2 pieces of wax papah about 15" long. flour one piece and pat dought out on it. sprinkle dough with flour and cover with another sheet. roll out to size of paper. remove top paper and spread dough liberally with grape jelly. sprinkle wiht cinnimon 3/4 cup raisins and 1/2 cup nuts (chopped)

heres the hard part:
roll up beginning at long end just till last bit is on wax paper. transfer to a well greased cookie sheet. (2) rolls per sheet. sprinkle tops with sugar and bake at 350 degrees F. for 30 min.

the first time you do this, they will split open as they cook. its just fact. but they will still taste wonderbra~!

let them cool slightly and cut into 1/2 to 3/4 inch slices.
 
vella_ms said:
a rolled cookie, ukrainian recipe. YUM!

Dough:
Sift togetha
2 1/2 cups flour
3 tsp baking soda
1/2 cup sugah

add:
1/2 cup 'cornoal' aka mazolla oil
1 egg
1/4 cup cold watah



stir just enought to make blend. should be like pie dough. if too dry, add a little more h20.
divide dough in half. cut 2 pieces of wax papah about 15" long. flour one piece and pat dought out on it. sprinkle dough with flour and cover with another sheet. roll out to size of paper. remove top paper and spread dough liberally with grape jelly. sprinkle wiht cinnimon 3/4 cup raisins and 1/2 cup nuts (chopped)

heres the hard part:
roll up beginning at long end just till last bit is on wax paper. transfer to a well greased cookie sheet. (2) rolls per sheet. sprinkle tops with sugar and bake at 350 degrees F. for 30 min.

the first time you do this, they will split open as they cook. its just fact. but they will still taste wonderbra~!

let them cool slightly and cut into 1/2 to 3/4 inch slices.
Click to expand...


Sounds absolutely delicious, vella. Thanks. I'm keeping this one.
 
Skip1934a said:
Sounds absolutely delicious, vella. Thanks. I'm keeping this one.
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oh good~~~ im so happy. please let me know if they turn out.
:rose:
 
Here I was, thinking that I had finished in the kitchen - apparently not. I have just got more butter out to soften to make Cloudy's mum's Bourbon Balls - yum! That should be the end of it...so please, nobody post any more recipes!! ;)
 
Sorry Ness, I'm posting more ;)


Lemon Shortbread Biscuits.


1/4 cup of soft brown sugar
2tsps lemon zest
1 tsp lemon juice
1/4 tsp vanilla
1 cup self raising flour
1/4 tsp salt (a pinch)
1/2 cup of butter, softened.

Pre heat oven to gas mark 4

In bowl beat butter and brown sugar with electric mixer on medium till light and fluffy. add lemon juice and zest and vanilla and beat in.

Next add in the flour and salt and beat till it begins to come together. Get your hands in and squeeze dough into a ball (it's VERY soft!) and put onto a well floured surface. knead briefly, till smooth then roll to around 1/4 inch thick and cut out shapes. Place on baking tray (fairly close, they don't expand much) and cook for 20-25 minutes till pale gold NOT brown.

Leave on tray to cool for a minute then transfer to rack.


tastes yummy with lemon icing :D
 
Chocolate Gingerbread

1/2 cup butter
1/2 cup blck treacle
2 ounces dark chocolate
2/3 cup caster sugar
1tsp bking powder
1/2 tsp bicarbonate of soda
2 1/2 cups of flour
1 tsp ginger ( use a little more -I like my gingerbread very gingery)
1/4 cup milk

place butter, treacle and chocolate in a pan over a LOW heat till chocolate and butter melts (do not allow to bubble or boil!)

In big bowl suft flour, baking powder, bicarb of soda, alt and ginger. Stir in melted mixture and the milk unil it forms a soft dough. wrap in clingfilm or put in a plastic food bag in the fridge and chill till firm ( 30-60 mins)

then you roll it out and cut out your shapes. Preheat oven to gas mark 4 and cook for 20-25 mins. It will smell almost charred when it's cooked -don't panic.

great for dcorating and a yummy gingerbread that's just a bit different :)
 
I have an e-mail that's awesome ... you click on the cookie name and it pulls up the recipe. I'd be happy to share it with anyone who wants it. Just PM me your e-mail addy.
 
I tried several new ones this year but I think this was my favorite :cathappy:

Spoon Cookies

Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter — it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
3/4 teaspoon baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 tablespoon pure vanilla extract
1/4 to 1/3 cup jam, such as a berry, plum or cloudberry
Confectioners' sugar, for dusting

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.

Meanwhile, whisk the flour, baking soda and salt in another medium bowl.

Whisk the egg yolk, sugar and vanilla into the cooled browned butter.

Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.

Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.

It looks like a lot to do, but it was really VERY simple!
 
Some of my family's favorites

Brownie Cups

You will need the miniature cupcake tins
1 Package family size Brownie mix, any brand
follow directions on package for either cake like or fudgy tehn spoon into tins and bake at 350'F for about 8 minutes or until brownie pulls from side of tin slightly.
While the brownies are baking, remove wrappers from miniature reeses peanutbutter cups, set aside
When brownies are done cool slightly, about 3 minutes then push peanutbeuuer cup into the middle of the brownie. Do not remove from tin until cool to the touch.
recipe yields approximately 30 cookies.

Another variation
Use peanutbutter refrigerator cookie mix in wrapper.
remove wrapper from dough.
slice dough into sections, about 10-12 then quarter each slice and place 1 piece of dough into each tin. Bake at 350'F for approximately 5-7 minutes or until golden brown, do not overbake. Repeat proceedure with miniature peanutbutter cups as directed above.
These can also be made with Rolo candies or Hershey kisses.
 
Another one

Santa's Whiskers

1 cup butter, softened
1 cup sugar
2 Tablespoons milk
1 teaspoon vanilla
2 1/2 cups flour
3/4 cup finely chopped maraschino cherries, drained well (squeez remaining moisture out with paper towel)
1/2 cup finely chopped pecans, walnuts or filberts
3/4 cup flaked coconut, sweetened

Cream butter and sugar. Blend in milk and vanilla. Stir in flour, cherries and nuts. Form dough into two 8 inch rolls. Coat outside with coconut. Wrap in waxed paper and chill until firm. Cut into 1/4 inch slices and place on ungreased cookie sheet. Bake 10 -12 minutes at 375'F or until edges are golden.
Yields 5 dozen cookies.
 
Can you tell I love to bake?

Sour Cream Pastries

1 cup butter, softened
2 cups flour
1 egg yolk, beaten (save egg white in separate container for later in recipe)
1/2 cup sour cream

Cut flour into butter until crumbly.
Combine yolk and sour cream, blend into flour.
Cover and chill until firm.

Divide dough into 4 portions; keep chilled until ready to use.
Roll 1 portion at a time on to lightly floured surface into a 10-inch circle and spread with butter.

Combine
1/4 cup finely chopped pecans
1/2 cup granulated sugar
Cinnamon and nutmeg to taste.
(like if you were going to make cinnamon sugar for french toast. I never measured this I just sprinkled cinnamon into sugar a bit at a time until sugar looks brown, then add a couple shakes of nutmeg.)
Stir well
1 egg white slightly beaten, until foamy.

Sprinkle cinnamon sugar mixture over buttered dough then cut circle into 12 wedges. Starting at the wide end roll each wedge toward point. Dip into egg white and back into cinnamon mixture and place on ungreased cookie sheet. Bake at 350'F about 20 minutes or until lightly browned. Remove to cooling rack.

Dough will keep in refrigerator about a week, but may be frozen in airtight container as well. Baked cookies may be frozen also. Just thaw and serve.
Yields 4 dozen very delicious cookies!
 
santa's whiskers variations

English Lady said:
I love this recipe :D I might give it go.
Click to expand...

The santa's whiskers can also be made as drop cookies with the tops dipped into the coconut, or even rolled as a pinwheel, just omit the cherries and nuts from the batter and roll dough flat then sprinkle cherries, nuts and coconut on dough then roll and slice. Enjoy! My sister just told me she sometimes uses a touch of peppermint extract for a change of flavor. about 1/4 to 1/2 teaspoon peppermint extract then omit that much milk so the dough isn't too soft.
 
This is one I tried a few days ago, and I just loved the outcome. It's got a bit more spice than traditional cookies, though it's still sweet (German recipe, so yes, it's in grams):

Spicy Cashew Cookies

100g Cashew nuts (+ 80g whole ones to top the cookies)
200g flour
1/2 tsp baking powder
100g brown cane sugar
1 pinch of salt
1 pinch of Cayenne pepper
2 tbsp liquid honey
1 medium egg
150 g soft butter or margarine


Finely chop 100g cashew nuts.

Mix flour with baking powder, sift into mixing bowl. Add sugar, salt, pepper, honey, egg and butter/margarine. Mix first on low setting, then on high until it's a smooth dough. Then mix in chopped cashew nuts.

Form into medium-sized piles on baking sheet using two teaspoons. make sure to leave a bit of space between them. Top each pile with a whole cashew nut. Bake on 355 F for 10-15 minutes.

Pull entire baking sheet onto cooling rack to cool the cookies.
 
Last edited:
Santa's Whiskers

I was going to post this before and saw there's already a recipe for these. Mine's a little different though, so I'm posting it anyway.


Santa’s Whiskers

¼ cup butter, softened
¾ cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
¾ cup finely chopped candied red and/or green cherries
1/3 cup finely chopped pecans
¾ cup shredded coconut


1. In large bowl beat butter with an electric mixer on mediu to high speed for 30 seconds. Add the sugar and beat until combined, scraping sides of bowl. Beat in milk and vanilla. Beat in as much of the flour as you can. Stir in remaining flour, candied cherries, and pecans.

2. Divide dough in half; shape each half into an 8-inch log. Roll each log in coconut. Wrap each log in plastic wrap or waxed paper and chill for 2 to 24 hours.

3. Preheat oven to 375°F. Cut logs into ¼-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. (I always line baking sheets with parchment paper.) Bake in preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to wire racks; cool.

Makes about 60.

To store: Place in layers separated by waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
 
Pecan Tarts

These are kind of a pain but worth it. Kind of like tiny pecan pies.

Pecan Tarts

Mix ½ cup margarine and ½ cup sugar. Stir in 2 egg yolks, 1 teaspoon almond extract and 2 cups sifted flour. Press evenly into tiny tartshells or muffin cups. Bake in 400°F oven 8 to 10 minutes.

Bring to boil ½ cup margarine, 1/3 cup Karo dark corn syrup (I think we’ve used light sometimes, as well) and 1 cup confectioner’s sugar. Stir in 1 cup chopped pecans. Spoon into shells. Top with pecan halves. Bake in 350°F oven 5 minutes.

Makes 4 dozen.
 
Candy Cane Cookies

This is an old family favorite. It's on an old yellowed page torn from a magazine that says the original recipe came from the December 1956 issue of True Story. :)


Candy Cane Cookies


2-1/2 cups sifted all-purpose flour
1 teaspoon salt
½ cup shortening
½ cup butter or margarine
1 cup sifted confectioner’s sugar
1 egg, well beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla


1. Preheat oven to 375°F.

2. Sift together first two ingredients into a bowl.

3. Place next three ingredients in a mixing bowl. Beat until light. Add next three ingredients, beating until light and fluffy. Gradually add sifted dry ingredients, beating until well blended after each addition.

4. Divide dough in half. To one portion add red food coloring. Wrap each portion of dough in wax paper. Chill for 1 to 2 hours.

5. Using about 1 teaspoon of each dough, roll 4-inch strips on a floured surface. Place white and pink strips side by side and press together. Twist and form a cane. Place on greased cookie sheet. (Again, I use parchment paper.) Bake for 12 – 15 minutes or until lightly browned.

Optional: Finely crush peppermints or candy canes in a plastic bag and sprinkle crushed candy over each cookie prior to baking.

Makes about 3 dozen.
 
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