Cookie recipes?

[BlackSnake]

Christmas Cookie Ingredients:

1 cup of water
1 tsp. baking soda
1 cup of sugar
1 tsp. salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose CuervoTequila

Sample the Cuervo to check quality. Take a large bowl, check the
Cuervo again, to be sure it is of the highest quality, pour one level
cup and drink. Turn on the electric mixer...Beat one cup of butter in a
large fluffy bowl. Add one teaspoon of sugar ...Beat again. At this
point it's best to make sure the Cuervo is still OK, try another cup ...
just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and
chuck in the cup of dried fruit Pick the frigging fruit off floor... Mix
on the turner. If the fried druit gets stuck in the beaterers just pry
it loose with a drewscriver. Sample the Cuervo to check for
tonsisticity. Next, sift two cups of salt, or something. Who giveshz a
sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your
nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can
find. Greash the oven. Turn the cake tin 360 degrees and try not to fall
over. Don't forget to beat off the turner. Finally, throw the bowl
through the window, finish the Cose Juervo and make sure to put the
stove in the dishwasher.

CHERRY MISTMAS

 

[carsonshepherd]

I am quite possibly the worst pastry chef in existence. I would enjoy making a "never fail" recipe in the same way that I would enjoy firing an unstoppable missile at an immovable object

Err, uh oh, then you may not want to make my mom's cookies without more detailed instructions from me. I've been making them since I was 10, so it isn't hard. The rolling takes a trick. And no it doesn't make 300 dozen like most of my pastry recipes

 

[BlackShanglan]

Err, uh oh, then you may not want to make my mom's cookies without more detailed instructions from me. I've been making them since I was 10, so it isn't hard. The rolling takes a trick. And no it doesn't make 300 dozen like most of my pastry recipes

I do beg further instruction. I am quite hopeless!

Shanglan

 

[Guest]

I do beg further instruction. I am quite hopeless!

You appear fucking fey here.

Perdita

 

[BlackShanglan]

You appear fucking fey here.

Perdita

Hmmm. I've gone from "bonbon" and "inamorato" to "fucking fey" in 24 hours.

Was it something I said?

Shanglan

 

[Guest]

Was it something I said?

Sweetheart, bellissimo, I was teasing you. Bad me. P.

 

[BlackShanglan]

Sweetheart, bellissimo, I was teasing you. Bad me. P.

Ah, exquisite relief. Apologies for needing the horsey ego stroked ... but such a lovely stroker

Shanglan

 

[Guest]

Sh., I equated fey with a helpless baker in a cardigan type . Strokes always available from me. P.

 

[carsonshepherd]

Apparently fey doesn't mean what I think it means.

I'll have to have someone look it up for me.

 

[BlackShanglan]

Sh., I equated fey with a helpless baker in a cardigan type . Strokes always available from me. P.

*laugh* For the record, I damned well do NOT wear a cardigan. Carson, you have a lot to answer for, you evil sod.

The strokes, on the other hand, I am happy to acquiesce to.

One last step in defending my honor - I am an absolutely wretched baker, but not of the "standing in the center of the kitchen staring bemusedly at a cookie tray" variety. I suspect that it's my habitual dislike of strict quantities that does me in; in most other things, a dash of this and a handful of that will do, but baking is so much more like chemistry (which I barely passed). I keep thinking "Oh, must I really bother to dig out the cup measures ..." Evidently I must

On the other hand, I'm told that I make a wonderful gazpacho, and I handle the fine points of barbecue nicely - even if it makes my cardigan smell of smoke

Shanglan

 

[carsonshepherd]

But it's comforting to know that if you follow the recipe and do it right, everything will turn out perfectly.

I don't know about you but I don't get that much in life.

 

[BlackShanglan]

But it's comforting to know that if you follow the recipe and do it right, everything will turn out perfectly.

I don't know about you but I don't get that much in life.

Perhaps that's my issue. There, as in life, I know the recipe but can never quite bring myself to follow it to the letter.

Shanglan

 

[minsue]

Perhaps that's my issue. There, as in life, I know the recipe but can never quite bring myself to follow it to the letter.

Shanglan

If you can't follow the recipe in life, can you at least share it with the rest of us? Pretty please?

 

[carsonshepherd]

If you can't follow the recipe in life, can you at least share it with the rest of us? Pretty please?

Look at the thread earlier, and find the one for my mom's sugar cookies.

 

[carsonshepherd]

Now I'm going to bed. I swear.

 

[BlackShanglan]

If you can't follow the recipe in life, can you at least share it with the rest of us? Pretty please?

"Moderation in all things."

*shudder*

Shanglan

 

[English Lady]

getting back to biscuits (cookies!) I made a new discovery today.

all you need is

frozen shortcrust pastry

caster sugar to sprinkle.


defrost your pastry, smoosh it up a bit "work it" I think they say and then leave it to rest for 10 minutes.

Ok now take your pastry and roll it out until it's really thin...(just a few millimetres thick) then cut it out (any shape will do -keep 'em small though) then sprinkle a generous amount of caster sugar on each.

cook in a hot oven (gas mark 7 ish) for about 8-12 mins (check after 5 to see how they look) and take them out when they're golden brown.

Some of the sugar will ,melt down and other bits will stay as granules but stuck solid to the biscuit.

leave'em to cool then consume.

My little girl has nick named them "snow biscuits"


Simple -but maybe a bit too basic for a fancy works do