Cookies

  • Latenight30

    Posts: 1525

    Nov 22, 2011 5:53 PM GMT
    I know none of us really eat sweets. That just isn't how to stay so freaking hot! icon_biggrin.gif
    Next month myself, my partner and our roommate will host the 3rd Annual Cookie Exchange Party.
    Bring 1 dozen cookies and exchange them for a different dozen.
    So....
    What is your favorite cookie recipe?
  • jim_sf

    Posts: 2094

    Nov 22, 2011 8:44 PM GMT
    Gingerbread - the gingerier the better!
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    Nov 22, 2011 8:46 PM GMT
    Shortbread cookies, and snickerdoodles.
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    Nov 22, 2011 8:51 PM GMT

    ROSKY COOKIES
    5 c. flour
    1 lb. softened butter
    4 egg yolks
    1/2 c. sour cream
    1 cake yeast in 1/4 c. warm water
    Dash of salt
    Approx. 4 cans Bakers or Solo fillings (Lekvar (prune) is a family favorite
    Use large bowl. Make well in flour. Add all ingredients. mix well and knead dough. Dough is best when it gets a little shiny. Should dough be a little sticky add more flour. Roll in confectioners' sugar. Cut into 2" squares; fill with fillings. Bring 2 opposite corners together and twist. Bake 20 minutes at 350 degrees.
  • Csrobbie2000

    Posts: 359

    Nov 22, 2011 9:01 PM GMT
    Try Ina Garten Jam Thumbprint Cookies - they are delicious.

    Here's a few tips for making delicious cookies. Replace 1/4 cup of flour with 1/2 cup of almond flour to have that extra delicate cookies that crumbles in your mouth but holds up nicely in the oven. This also works with tart shells. Also it's very important not to over mix the dough because you will begin activating the gluten proteins present in the flour. When this happens, those proteins start gluing themselves together and making for a tougher, less delicate products.
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    Nov 22, 2011 9:03 PM GMT
    These thick chewy Oatmeal Raisin cookies are to die for -- I've made them a ton of times per the request of my family and friends who love them icon_cool.gif

    Recipe at: http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/
  • jim_sf

    Posts: 2094

    Nov 22, 2011 9:07 PM GMT
    OK, did a little digging, and found a good recipe beyond just plain gingerbread. I did it a couple times last year, and it's a complete pain to make, but the results are well worth it.

    Chocolate Ginger Molasses Cookies
    adapted from Martha Stewart
    makes about 2 dozen cookies

    1 1/2 cups plus 1 tablespoon all-purpose flour
    1 1/4 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 tablespoon unsweetened Dutch-process cocoa powder
    8 tablespoons (1 stick) unsalted butter, softened
    1 tablespoon freshly grated ginger
    1/2 cup dark-brown sugar, packed
    1/4 cup unsulfured molasses
    1 teaspoon baking soda, whisked into 1 1/2 tsp boiling water
    8 ounces dark chocolate chips or chunks
    1/4 cup granulated sugar

    In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa; set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and fresh ginger until white (about 4 minutes). Add brown sugar and beat until combined, then add molasses and beat until combined. To this, combine half of the flour mixture, then the hot wet baking soda slurry, then the rest of the flour mixture. Stir in the chocolate. Turn the whole mess out into plastic wrap; pat it down to about an inch thick; seal dough within the wrap; and refrigerate at least 2 hours or until firm. Have a drink, because you have earned it at this point.

    Heat oven to 325 degrees (Fahrenheit). Roll dough into one-inch balls and set onto parchment-lined baking trays; chill an additional twenty minutes. Roll chilled dough balls in sugar and return to the tray. Bake 10-12 minutes, or until the surface cracks slightly. Cool five minutes on tray, then transfer to a wire rack to cool completely.
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    Nov 22, 2011 10:04 PM GMT
    Peanut Butter Chocolate Chip

    For those of us that refuse to choose between peanut butter or chocolate chip!

    1/2 cup butter (none of this margarine shit), softened
    1/2 cup peanut butter smooth or chunky icon_biggrin.gif
    1 cup brown sugar
    1/2 cup white sugar
    3 eggs (mix in one at a time, its just easier)
    2Tbsp or 1/8 cp water
    2 tsp vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups chopped semisweet chocolate or chips

    Mix the wet stuff...

    Mix the dry stuff...

    Mix it all...

    Fold in the chocolate.

    Plop it out on a cookie sheet. Bake @ 375F for 15 min, or just before it catches fire if you're like me, so don't walk away from it. Makes about 2 dozen depending on how big you make your cookies.

    318523_10150959878015720_821995719_21506
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    Nov 22, 2011 10:09 PM GMT
    jim_stl saidOK, did a little digging, and found a good recipe beyond just plain gingerbread. I did it a couple times last year, and it's a complete pain to make, but the results are well worth it.

    Chocolate Ginger Molasses Cookies
    adapted from Martha Stewart
    makes about 2 dozen cookies

    1 1/2 cups plus 1 tablespoon all-purpose flour
    1 1/4 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 tablespoon unsweetened Dutch-process cocoa powder
    8 tablespoons (1 stick) unsalted butter, softened
    1 tablespoon freshly grated ginger
    1/2 cup dark-brown sugar, packed
    1/4 cup unsulfured molasses
    1 teaspoon baking soda, whisked into 1 1/2 tsp boiling water
    8 ounces dark chocolate chips or chunks
    1/4 cup granulated sugar

    In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa; set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and fresh ginger until white (about 4 minutes). Add brown sugar and beat until combined, then add molasses and beat until combined. To this, combine half of the flour mixture, then the hot wet baking soda slurry, then the rest of the flour mixture. Stir in the chocolate. Turn the whole mess out into plastic wrap; pat it down to about an inch thick; seal dough within the wrap; and refrigerate at least 2 hours or until firm. Have a drink, because you have earned it at this point.

    Heat oven to 325 degrees (Fahrenheit). Roll dough into one-inch balls and set onto parchment-lined baking trays; chill an additional twenty minutes. Roll chilled dough balls in sugar and return to the tray. Bake 10-12 minutes, or until the surface cracks slightly. Cool five minutes on tray, then transfer to a wire rack to cool completely.


    Oooh, that sounds good. I'm gonna have to try this for the holidays.
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    Nov 22, 2011 10:11 PM GMT
    Trollileo saidThis is a tough one. I hate anything with raisins or craisins, I'll eat anything without raisins or craisins. Does that help?


    No.
  • jim_sf

    Posts: 2094

    Nov 22, 2011 10:16 PM GMT
    showme said
    jim_stl saidOK, did a little digging, and found a good recipe beyond just plain gingerbread. I did it a couple times last year, and it's a complete pain to make, but the results are well worth it.

    Chocolate Ginger Molasses Cookies
    adapted from Martha Stewart
    makes about 2 dozen cookies

    1 1/2 cups plus 1 tablespoon all-purpose flour
    1 1/4 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 tablespoon unsweetened Dutch-process cocoa powder
    8 tablespoons (1 stick) unsalted butter, softened
    1 tablespoon freshly grated ginger
    1/2 cup dark-brown sugar, packed
    1/4 cup unsulfured molasses
    1 teaspoon baking soda, whisked into 1 1/2 tsp boiling water
    8 ounces dark chocolate chips or chunks
    1/4 cup granulated sugar

    In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa; set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and fresh ginger until white (about 4 minutes). Add brown sugar and beat until combined, then add molasses and beat until combined. To this, combine half of the flour mixture, then the hot wet baking soda slurry, then the rest of the flour mixture. Stir in the chocolate. Turn the whole mess out into plastic wrap; pat it down to about an inch thick; seal dough within the wrap; and refrigerate at least 2 hours or until firm. Have a drink, because you have earned it at this point.

    Heat oven to 325 degrees (Fahrenheit). Roll dough into one-inch balls and set onto parchment-lined baking trays; chill an additional twenty minutes. Roll chilled dough balls in sugar and return to the tray. Bake 10-12 minutes, or until the surface cracks slightly. Cool five minutes on tray, then transfer to a wire rack to cool completely.


    Oooh, that sounds good. I'm gonna have to try this for the holidays.


    It's *very* good. The original recipe called for semi-sweet chocolate, but I thought that made it too sweet; dark chocolate ramps up the cocoa-ness without making it cloying. The recipe is really involved, though, so I think this year I'll save it for special occasions.
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    Nov 22, 2011 10:20 PM GMT
    Monster Chocolate Chunks - Gladly share the recipe if anyone wants it. They're awesome!
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    Nov 22, 2011 10:26 PM GMT
    1 cup (2 sticks) unsalted butter, softened
    1 cup white sugar
    1 cup light brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cup canned pumpkin puree
    3 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    2 cups (12-ounce bag) milk chocolate chips, not semisweet
    Nonstick cooking spray or parchment paper

    Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.


    Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks
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    Nov 22, 2011 10:31 PM GMT
    Good old fashioned Peanut Butter are my favorite to eat.

    But I have now become known for snicker-doodles.

    Everyone thinks I am a genius, but I got the recipe online...

    http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

    To me there are two secrets here that I did not know before.

    1) Use only unsalted real butter.

    2) Chill the pans. The longer the better. In fact, If I chill the pans just right, they puff up into thicker puff of cookies than flat like in the picture and are even better.

    I actually substitute self-rising flour for the flour, baking soda, and salt. So it's fewer ingredients. People go crazy every time I make them.

  • metta

    Posts: 39090

    Nov 22, 2011 10:43 PM GMT
    I help plan the one where I live each year. This year, our 9th year, we are bringing in snow, having a horse drawn carriage, and entertainment. Should be fun!

    I'm trying to figure out a cheap way to get a bunch of white rose/flower petals so the kids can toss them out of the carriage as Santa comes in. I thought that it would make a nice touch but we are already over budget.

    I think that I'm going to make the cookie recipe that Jake Walden sent me when he sent his cd to me.
  • biggamehunter

    Posts: 87

    Nov 22, 2011 10:52 PM GMT
    gooy, chewy, oatmeal raisin
  • LJay

    Posts: 11612

    Nov 22, 2011 11:10 PM GMT
    Peanut Butter pretty close to the top.

    Do Brownies count?

    Have a couple of family recipes, too.

    Shortbread if it is homemade.

    Not the most rampant chocolate chip fan, but I like them with pecans only and no chocolate.

    WAY too many cookies to choose just one!

    Trollileo, I hope you like Hamantaschen as much as I do.
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    Nov 23, 2011 1:06 AM GMT
    Golly G! I haven't made cookies since I was a boy.
    And these cookie names are making me nostalgic
    for chips, chunks & morsels of lumpy yesteryears.
    Now, as an adult, I only ever make biscuits. *Sigh*
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    Nov 23, 2011 1:11 AM GMT
    snickerdoodles.jpg
  • Timbales

    Posts: 13993

    Nov 23, 2011 1:39 AM GMT
    I make the Quaker Oatmeal Raisin Cookie recipe and a bag of dark chocolate chips and 1/4tsp of nutmeg.
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    Nov 23, 2011 1:54 AM GMT
    apple cookies...1 tsp baking soda...2 cup flour..1/2 cup cooking oil..1 1/2 cup brown sugar..1/2 tsp salt..1 tsp cinnamon..1 tsp cloves...1 tsp nutmeg..1 egg..1 cup chopped apples..1 cup raisins {or chopped walnuts}..1/4 cup apple juice..for the TOPPING..1 1/2 cup powdered sugar...1 tsp butter ....1/4 tsp vanilla...1/8 tsp salt...2 1/2 tablespoons milk..........Blend cookie ingredients,drop by spoonfuls onto greased cookie sheet...bake 10-12 minutes...mix topping and spread onto cookies while warm.
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    Nov 23, 2011 3:37 AM GMT
    I'm a fan of all things with chocolate and mint together. I absolutely love chocolate cookies with pieces of Andes mints. They are out of this world. I've also been known to polish a whole dozen by myself when left to it icon_rolleyes.gif
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    Nov 23, 2011 5:03 AM GMT
    jim_stl saidOK, did a little digging, and found a good recipe beyond just plain gingerbread. I did it a couple times last year, and it's a complete pain to make, but the results are well worth it.

    Chocolate Ginger Molasses Cookies
    adapted from Martha Stewart
    makes about 2 dozen cookies....



    I have been making these since they first appeared in the magazine and they are amazing. I do use less chocolate than the recipe calls for though, since I really want the ginger to shine.
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    Nov 23, 2011 5:06 AM GMT
    Rum Cookies... the best!
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    Nov 23, 2011 5:07 AM GMT
    This topic is pure evil!