PDA

View Full Version : Please Share - What's Your Favorite Christmas Cookie Recipe?



smoothseas
11-25-2008, 08:10 PM
I have this sudden and unaccountable urge to engage in a baking marathon.

Would you? Could you, share your favorite cookie recipes?

kikazaru
11-26-2008, 02:30 AM
I make three different kinds of shortbread all are delicious and very different from each other. The Fluffy Whipped is very light - like a butter cloud, the Maple Pecan is really rich but so good and the Irish is more traditional because they are rolled and cut. I find that these taste better the following day the same as the Maple Pecans.

PS You can cut the Irish Shortbread recipe in half because it does make a fair bit and if you are not familiar with icing sugar, it is the same as confectioners sugar (the kind that you use to make frosting).

Fluffy Whipped Shortbread

1 cup soft butter
1/2 cup icing sugar
1 1/2 cups flour

Beat butter and icing sugar with a hand mixer for 2 minutes. Add flour and beat at high speed for 10 minutes.
Drop by spoonfuls on an un-greased cookie sheet and bake in a preheated 300 degree oven for approximately 20 -25 minutes or until edges are golden. These are absolutely melt in your mouth cookies and if you want to fancy them up place half a candied cherry in the middle or a chocolate chip.

Maple Pecan Shortbread

1 cup of butter
1/2 cup sugar
2 T maple syrup (I don't use the real stuff)
2 tsp vanilla
2 cups of flour
1 1/4 cups of finely chopped pecans

Cream butter, sugar, syrup, vanilla. Add flour mix till combined and fold in nuts. Shape into 1 1/2 inch round rolls and wrap in wax paper. Chill till firm or over night. Slice into 1/4 inch thick slices and place 2 inches apart on an un-greased cookie sheet. Bake at 325 for 14-16 minutes or until edges begin to brown. Makes about 6 dozen. *note these taste best if allowed to mellow for a day before eating.

Irish Shortbread

1 lb butter
1 cup of brown sugar
2 tsp of vanilla
pinch of baking soda
4 cups of flour

Cream butter and sugar, add vanilla and soda and flour. Mix until smooth. Chill in fridge over night. Roll about 1/4 inch thick and cut into shapes and place on un-greased cookie sheet. Bake in a preheated 350 oven for approximately 12 minutes.

smoothseas
11-26-2008, 02:43 AM
Thanks, kikazary. The maple pecan sound positively yummy. Gonna bake a batch first thing in the morning.

MaryMumsy
11-26-2008, 03:21 AM
I don't do cookies, would you take recipes for candy? I have recipes for homemade 'Mounds', 'Reese's Cups', and pralines.

MM

smoothseas
11-26-2008, 03:24 AM
ooohhh!!! the pralines, please; though the others sound good, too <g>

kikazaru
11-26-2008, 04:40 AM
Thanks, kikazary. The maple pecan sound positively yummy. Gonna bake a batch first thing in the morning.

You are welcome, just remember that the flavour takes a day or so to intensify. These will also flatten with a rolling pin and you can cut them with a cookie cutter if you wish. I just find that the long rolls are easier to keep the slices uniform.

I'll be looking forward to reading about your opinion.

cooeedownunder
11-26-2008, 06:27 AM
Gee, we don't have any really special xmas biscuits, and our most popular sweet is White Christmas but the main ingredient is the Australian Copha and it is very difficult to find outside of Australia.

MaryMumsy
11-26-2008, 07:07 AM
3 cups sugar
1/8 teaspoon salt
3/4 cup light corn syrup
2 tablespoons butter
1 teaspoon baking soda
1 cup buttermilk
2 cups pecan halves

In a large heavy kettle (recommend cast iron), combine everything except butter and pecans. Bring to a boil over medium heat. Stir constantly. Cook and stir until soft ball stage (234 degrees F with candy thermometer). Remove from heat and add butter and pecans. Beat until mixture is thick enough to drop by spoonfuls onto wax paper. If it gets too stiff while dropping, add 1 teaspoon hot water. Makes approx 45 pralines.

Enjoy!

MM

Shadow_Ferret
11-28-2008, 08:00 PM
Icelandic Pepper Cookies have become a tradition in our house. (oddly enough, despite the name, pepper is the smallest ingredient and not even noticable. They're more clove-like than anything.)

1 1/4 Cups Butter, softened
1 1/4 Cups White Sugar
1 Cup Light Corn Syrup
2 Eggs
3 Cups All-Purpose Flour
1 1/2 teas. Baking Powder
1 teas. Baking Soda
1/2 teas. Salt
2 teas. Cinnamon
2 teas. Ground Cloves
1 teas. Ginger
1/4 teas. Black Pepper

In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture and mix until smooth. Refrigerate dough over night. Preheat oven to 350 degrees F (175 degrees C). Roll out dough to 1/4 inch thickness. Cut out cookies with a 2 inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven. Makes 3 dozen

smoothseas
11-29-2008, 08:46 PM
Icelandic Pepper Cookies have become a tradition in our house. (oddly enough, despite the name, pepper is the smallest ingredient and not even noticable. They're more clove-like than anything.)

Thanks, Ed, these sound yummy.

Looks like they might ship well, too. Niece's new honey is being deployed to Afghanistan next week. That’s the whole idea behind this thread. Baking and sending some cookies, so that he’ll know we’re thinking of him back home.

Again, I appreciate you’re sharing.

Oh – and kikazaru, I baked a bath of those Maple Pecan Shortbreads Wednesday morning. Course I just hadda test-drive one or tow. I wound up securing them in a taped container to save them from myself.

They were a hit at our Thanksgiving gathering.

Thanks for sharing.

Alpha Echo
12-05-2008, 09:56 PM
Fluffy Whipped Shortbread

1 cup soft butter
1/2 cup icing sugar
1 1/2 cups flour

Beat butter and icing sugar with a hand mixer for 2 minutes. Add flour and beat at high speed for 10 minutes.
Drop by spoonfuls on an un-greased cookie sheet and bake in a preheated 300 degree oven for approximately 20 -25 minutes or until edges are golden. These are absolutely melt in your mouth cookies and if you want to fancy them up place half a candied cherry in the middle or a chocolate chip.

Maple Pecan Shortbread

1 cup of butter
1/2 cup sugar
2 T maple syrup (I don't use the real stuff)
2 tsp vanilla
2 cups of flour
1 1/4 cups of finely chopped pecans

Cream butter, sugar, syrup, vanilla. Add flour mix till combined and fold in nuts. Shape into 1 1/2 inch round rolls and wrap in wax paper. Chill till firm or over night. Slice into 1/4 inch thick slices and place 2 inches apart on an un-greased cookie sheet. Bake at 325 for 14-16 minutes or until edges begin to brown. Makes about 6 dozen. *note these taste best if allowed to mellow for a day before eating.



I made both of these, and they were a hit! And you're so right about the maple pecan cookies - waiting a day. I had one last night after I made them, and it was really good. I had another one today, and you could taste the maple a lot more. My husband loved the ones I left for him. I took the rest into work, and the fluffy whipped are all gone. I'm leaving in an hour, and I think I'll get to take home some of the maple pecan... ;)

kikazaru
12-06-2008, 06:15 PM
That so great that both of you like the cookies. I'm always nervous posting recipes since taste is so individual.

It's -18F outside right now (going up to a "high" of -15) and it just may be a cookie baking day in this house. I'll post results later.

Stacia Kane
12-11-2008, 03:21 PM
I make several varieties of cookies for Christmas every year. :)

I do snickerdoodles, but instead or regular cinnamon sugar, I roll them in a gourmet "Burnt orange cinnamon sugar" I found. They're fantastic; my husband's work went through four dozen of them in about a minute and a half and regularly ask if I'll be making them again. You can find gourmet sugars at any baking store or spiffy grocery store; it's worth a look around. Because snickerdoodles are such a lovely basic cookie you can dress them up with just about anything--you could try vanilla sugar or powdered dark chocolate or any number of things. :)

I also make cherry almond cookies with Hershey's Ksses pressed into the top. Again it's like a basic snickerdoodle recipe but with a tsp or two of almost extract and chopped maraschino cherries.

I have a recipe for Buried Cherry cookies from the Better Homes and Gardens cookbook and they're fantastic.

And some oatie cookies, little ones, spread with Nutella and made into little sandwiches.

If any of those recipes interest you let me know and I'll post them. (Yeah, I could have done it now but I just got comfy.)

kikazaru
12-13-2008, 08:06 PM
Shadow Ferret, I'm going to get around to making your spice cookies this weekend I hope. They sound great to me and I'm curious about both the pepper and the corn syrup. I will post back with my results.

smoothseas
12-13-2008, 09:34 PM
I make several varieties of cookies for Christmas every year. :)

I do snickerdoodles, but instead or regular cinnamon sugar, I roll them in a gourmet "Burnt orange cinnamon sugar" I found. They're fantastic; my husband's work went through four dozen of them in about a minute and a half and regularly ask if I'll be making them again. You can find gourmet sugars at any baking store or spiffy grocery store; it's worth a look around. Because snickerdoodles are such a lovely basic cookie you can dress them up with just about anything--you could try vanilla sugar or powdered dark chocolate or any number of things. :)

I also make cherry almond cookies with Hershey's Ksses pressed into the top. Again it's like a basic snickerdoodle recipe but with a tsp or two of almost extract and chopped maraschino cherries.

I have a recipe for Buried Cherry cookies from the Better Homes and Gardens cookbook and they're fantastic.

And some oatie cookies, little ones, spread with Nutella and made into little sandwiches.

If any of those recipes interest you let me know and I'll post them. (Yeah, I could have done it now but I just got comfy.)


Oooh, yes, please post the recipe for the snickerdoodles. Your mentioning using gourmet flavored-sugars had me googling on how to make them. I didn’t find burnt orange cinnamon sugar specifically, but the links below offered some ideas.

http://www.baking911.com/howto/sugar_flavored.htm (http://www.baking911.com/howto/sugar_flavored.htm)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=103022 (http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=103022)

http://www.ehow.com/how_2243947_make-flavored-sugar.html (http://www.ehow.com/how_2243947_make-flavored-sugar.html)


Also, my neighbor contributed this recipe. For those who love DARK chocolate, these are particularly yummy. I brought a plate of them to a Christmas gathering and piped a bit of colored icing on ‘em just to make them fancy.




Dark Double Chocolate Cookies


1 1/4 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp instant espresso powder (optional)
1 tsp vanilla extract
1 1/4 cup semisweet or dark chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and sugar. Beat in egg, followed by vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture, stopping when no streaks of dry ingredients remain. Stir in chocolate chips.

Place rounded tablespoons of dough (about 1-inch balls) onto prepared baking sheet.
Bake for 10-12 minutes, until cookies begin to crack on the top.

Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes 2 1/2 dozen

Stacia Kane
12-14-2008, 09:32 PM
This is the flavored sugar I use:

http://www.fiddespayne.co.uk/prod_flavoured-sugar.htm


I think the company only does wholesale but you can google them and hopefully find an online supplier, or maybe email them...?

Anyway. Here's the snickerdoodle recipe.


For the cookies:
1/2 cup softened butter
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cups AP flour
***
for the topping/to roll the cookies in:

2 Tbsp sugar
1 tsp ground cinnamon


Beat butter with electric mixer for 30 seconds. Add the sugar, baking soda, and cream of tartar, beat until combined. Beat in egg and vanilla. Beat in as much flour as you can & stir in the rest until all combined.

Cover; chill in fridge at least one hour.

Mix cinnamon and sugar in a bowl or on a plate.

Shape cookie dough into one-inch balls. Roll them in the sugar mixture, then place on cookie sheet 2 inches apart.

Bake 375 for 10-11 minutes or until edges are golden. Cool on wire rack.


Like I said I use the burnt orange & cinnamon sugar; you could try any other kind of flavored sugar as well, if you wanted. :)

.

smoothseas
12-22-2008, 01:16 AM
Well, today was the last day of my baking marathon. Thanks to all who contributed.

I’ve tried:

Kikazaru’s Maple Pecan Shortbread - Shame! You didn’t mention how lethally addictive these are.

Quinn’s Snickerdoodles - We used to make these when I was a kid. I’d forgotten just how tasty Snickerdoodles are. Thanks.

Ed’s Icelandic Pepper Cookies were a BIG hit with my neighbor. She ate a whole plateful yesterday when she stopped by for coffee.

and, Mumsy’s Pecan Pralines will have to wait till tomorrow. A junket to Target for a candy thermometer is on the ‘to-do’ list.

Thanks again, everyone…

Shadow_Ferret
12-22-2008, 06:13 PM
Shadow Ferret, I'm going to get around to making your spice cookies this weekend I hope. They sound great to me and I'm curious about both the pepper and the corn syrup. I will post back with my results.
I'm curious if you made them, if you liked them or not. They are different. Our kids like them, but then our kids are weird. My nieces and nephews won't touch them.


Ed’s Icelandic Pepper Cookies were a BIG hit with my neighbor. She ate a whole plateful yesterday when she stopped by for coffee.
Cool. So glad they were enjoyed. :)

jennifer75
12-23-2008, 01:49 AM
I have this sudden and unaccountable urge to engage in a baking marathon.

Would you? Could you, share your favorite cookie recipes?

My Great Grandmother made the best holiday cookies, and then would gift them in a giant tin.

They were sugar cookies, similar anyhow, except formed like a chocolate kiss. And on the inside she'd place an Andes Mint. It would melt throughout and then melt in your mouth.

Deelish. I'm not sure if it's a known recipe, or something she did.

smoothseas
12-23-2008, 02:07 AM
My Great Grandmother made the best holiday cookies, and then would gift them in a giant tin.

They were sugar cookies, similar anyhow, except formed like a chocolate kiss. And on the inside she'd place an Andes Mint. It would melt throughout and then melt in your mouth.

Deelish. I'm not sure if it's a known recipe, or something she did.


Sounds like the ones an elderly friend of mine used to make. Good excuse to call her and see if she has the recipe.

If so, I'll share.

they are *num num* delicious, eh?

Ciera_
12-23-2008, 02:45 AM
My grandma makes this white chocolate bark w/ pistachios and dried cranberries that is far too delicious. I made myself sick just last night by eating almost a plateful of the stuff. She's told me how to make it, but I'm gonna look up a written recipe for fear of leaving a step out.

Okay, here's what I found, it sounds exactly like what she told me:

Ingredients:
-2 pounds white chocolate, though I suppose milk/dark chocolate would work as well
-3 cups shelled, unsalted raw pistachios
-3 cups dried and sweetened cranberries

Melt the chocolate:
1. Line a 12- by 15-inch baking sheet with cooking parchment, Chop the chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

Then:
Stir in 2 cups each of the pistachios and cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press them into the chocolate.

Let it set (room temperature 4-6 hours or outdoors/refrigerated for a lot shorter a time, obviously) and break/cut into pieces.

Make sure it's kept cool before serving, if it's melty and soft that severely detracts from the experience.

There you go! Hope you like it as much as I do...okay, not quite as much, that's just unhealthy =)

smoothseas
12-23-2008, 02:53 AM
There you go! Hope you like it as much as I do...okay, not quite as much, that's just unhealthy =)

lol - now I really, really want to try this. Usually, I like the 'unhealthy' stuff the best. :)

think I'll stick with the white chocolate, though.

Thanks for sharing.

kikazaru
12-23-2008, 10:15 AM
I'm curious if you made them, if you liked them or not. They are different. Our kids like them, but then our kids are weird. My nieces and nephews won't touch them.

I made a point of getting corn syrup (ran out) and I've had the butter sitting out on my cupboard for DAYS in anticipation of making these. I haven't yet, but I'm going to. I will report back.:)

kikazaru
12-12-2009, 08:46 PM
I thought that "tis the season" so this thread deserves a bump.

PS Shadow Ferret I never did get around to baking those cookies, but I AM going to.

Stacia Kane
12-13-2009, 12:01 AM
This week is going to be my cookie-baking week! So here's the recipe for the Hazelnut-oatmeal sandwich cookies:


½ cup shortening
1/3 cup granulated sugar
1/3 cups packed dark brown sugar (or dark muscovado sugar if available)
½ tsp baking powder
¼ tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
¾ cups quick-cooking rolled oats
½ cup Nutella (or other chocolate hazelnut spread)


Preheat oven to 375F.

Beat shortening 30 seconds or until soft. Add sugars, baking powder, baking soda, and salt; beat until combined. Beat in egg and vanilla. Beat in flour, then mix in oats (either with beater or by hand).

Shape dough into ¾-inch balls and place 1 ½ inches apart of a greased cookie sheet. Flatten them into 1-inch circles with the bottom of a glass. Bake 5-7 minutes or until edges are firm and bottoms lightly browned. Cool on wire rack.

When completely cool, spread the flat sides of half the cookies with scant tsps. of Nutella, and match the spread cookies with the unspread ones to make little sandwiches.


These are best the second day when the oat cookies have had a chance to moisten a little bit, if you know what I mean.

truelyana
12-14-2009, 11:00 PM
I have already started my baking fetish! Mine is year long. I made a batch of cookies last week, and another batch today. Here's how I made mine. :)

My recipe is as follows:

100g dark chocolate or chocolate bits, or white chocolate or raisins or anything else you can find that you love being included :)
125g unsalted butter
100g granulated sugar (I usually just add about 75g instead)
75g soft brown sugar
1 egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
pinch of salt

I usually get 16 cookies made ouf of these ingredients!

This is my result for today's batch! I included dark chocolate, white chocolate and raisins. Obviously not at once. :D Just added different results at the end, into three bowls.

http://i115.photobucket.com/albums/n311/smoothestlady/DSC00140.jpg

Albannach
12-15-2009, 09:00 AM
Shortbread. I know--terribly traditional and I actually fix these more for hogmanay than Christmas but I can eat an entire pan all by myself and don't even DARE consider fancying them up if you're fixing them for me. I could live on these if there weren't little things like scurvy and getting fat. ;)

SCOTTISH SHORTBREAD

Makes around 16 pieces (8 per round)

1lb plain flour (500g)
1lb self raising flour (500g)
1lb butter (500g)
8oz castor sugar (225g)
1/4 teaspoon salt

Cream the butter and sugar together. Gently mix in the sieved flour and salt with your finger tips.

Shape into 2 rounds with your hands Or pat into a shortbread mold and turn out. DO NOT ROLL. Put on a baking tray. If not using a mold, pinch the edges with your finger and thumb to give a nice finish. Prick the base all over with a fork.

Bake in a low oven, 140 C/ 275F for around 1 hour.

Cool and cut into fingers or wedges.

Carole
12-23-2009, 05:21 AM
My favorite cookies are the simplest. I adore shortbread. And plain sugar cookies, too. Good old chocolate chip can't be beat. I made a gorgeous batch of sugar cookies and topped them with Tiffany blue Royal icing with white snowflakes on top of the blue. They looked like something out of a magazine. And they aren't terribly good, either. Of all the cookies I have made this season, and I have made dozens upon dozens, the only ones left sitting in the kitchen are those sugar cookies with the beautiful Tiffany blue icing and white snowflakes. I learned that I don't really like Royal icing.

MaryMumsy
12-23-2009, 05:37 AM
Are there any Italians in this thread who have a recipe for fig cookies? My MIL's aunt used to make the best fig cookies. She was old-school Italian, didn't measure anything, didn't have it written down. The dough part was closer to shortbread than to *** newtons. The filling was made with dried figs and shaved bitter chocolate. I have no idea what else went into them. She used to send boxes of them from upstate NY to AZ anytime someone was coming out here. She died about 20 years ago and I haven't had a really good fig cookie since.

MM

kikazaru
11-02-2012, 11:32 PM
So is it too soon to start Xmas baking?

I had to reserect this thread because my son made *these* last evening and they are incredibly easy and incredibly addictive and would be a great addition to your holiday goodie lineup or to give away as gifts. (There are various pictures and recipes of this on google is you want to see what it looks like)

Soda Cracker Chocolate Candy

35 to 40 salted soda crackers/saltines
1 cup butter
1 cup packed brown sugar
1 tsp of vanilla
1 1/2 cups semisweet chocolate chips.
chopped nuts (almonds/pecans) if desired.

Preheat oven to 350.

Line a 15x10 inch jelly roll pan with foil, spray or oil lightly. Place crackers salt side up in single layer on foil, breaking some if need be to get to the edge.

Melt butter in a sauce pan over med heat, add brown sugar heat to boil and then boil (stirring) for 3 minutes. It will look like the butter and sugar won't come together but it does.

Remove from heat add vanilla.

Pour evenly over crackers, spreading lightly with a spoon if you need to.

Cook in preheated oven for 5 minutes.

Remove from oven and immediately sprinkle chocolate chips over top, allow to sit for 5 minutes and then spread hot/melty chips with a spoon. If using chopped nuts add now to the warm chocolate.

Allow to harden slightly in fridge before removing foil and cutting into squares.

sunandshadow
11-05-2012, 02:43 AM
I want to try to do lace cookies this year, they don't seem to be for sale around here in any of the grocery stores or bakeries, but I always loved those the most out of the christmas cookie assortments my mom would get.

Rhea
11-10-2012, 09:23 AM
OK, here's something very-very traditional from my country's culinary treasure chest.

It takes a while to make the cookies and it's a messy process, but I can't imagine my Christmas without them. I even taught my Mexican family to eat them and they are notoriously suspicious of all foreign food :P

SPICY CHRISTMAS COOKIES
Final amount of of dough 3.5 to 4kg

For the syrup

1 kg sugar
Appr. 1 cup (200 ml) water (very hot)
NB! Add water in parts, to prevent the syrup from becoming crystallized.
(Or you can buy syrup from your local store)

Ingredients:

Sugar 100 g
200 g butter (unsalted)
200 g sour cream
2 yolks + 1 whole egg
Appr. 1 kg of wheat flour
Appr. 1 teaspoon salt
2 teaspoons of baking powder

Spices:

3 teaspoons (full) of cinnamon
2 teaspoons (level) of ground nutmeg
2 teaspoons (level) of ground clove
1 teaspoon (level) of ground black pepper

Preparation:

Put 1 kg of sugar in a pot, melt on low heat (30-45 min) until it turns liquid (stir all the time to prevent it from burning). When liquid, add boiling hot water in parts (NB! It splashes a lot!) The syrup has to be fairly liquid, without crystallizing, or the cookies will lose their taste.

Add spices to the syrup and let simmer for about 5 minutes. Add butter (in parts) and stir until it melts completely. Take the pot from fire and let the syrup cool (to 35-40°C).

Add sour cream to the warm syrup (if you want softer cookies), eggs. Stir. Sieve in flour with salt and baking powder. Knead the dough, it shouldn't be soft, but not axe-hacking hard, either. (When you keep the dough in the fridge, it will grow harder anyway).

Divide dough into 3-4 parts and wrap into the plastic. Keep refrigerated for at least 24 hours.

Roll the dough out and make cookies with molds. Bake for 10-15 minutes in the oven at 200 degrees Celsius.

Sorry, I don't know the Fahrenheit equivalents.

It might seem like a whole lot of dough and it is, but you can keep it in the freezer for at least a month and the cookies will still turn out delicious. Hope you like them!

blacbird
11-10-2012, 09:27 AM
This thread makes me feel bad. I'm a pretty good cook, but I can't bake worth lemur spit. I once tried to make garlic bread, forgot about it, and had it in the oven at minimum temperature for two days. Then had a hell of a time trying to figure out what the bad smell in the kitchen was.

caw

sunandshadow
11-12-2012, 08:33 AM
Rhea, have you tried using a double boiler? It's great for all kinds of melting stuff that you don't want to burn. :)

Rhea
11-12-2012, 09:02 PM
Rhea, have you tried using a double boiler? It's great for all kinds of melting stuff that you don't want to burn. :)

Thanks for the suggestion, sunandshadow!
Nope, I haven't tried it, but I'm also the sort of people that has to keep her hands on the food all the time :) And stirring the sugar is the fun part of making these cookies (crazy, I know).

sunandshadow
11-13-2012, 09:44 AM
Thanks for the suggestion, sunandshadow!
Nope, I haven't tried it, but I'm also the sort of people that has to keep her hands on the food all the time :) And stirring the sugar is the fun part of making these cookies (crazy, I know).
Haha you still have to stir it. A double boiler is just your usual saucepan, but instead of putting it directly onto the burner you are putting it into a pot of boiling water on the burner. The water makes sure the temperature at the bottom of the saucepan does not go higher than the temperature at which water boils. I dunno, I just have too many times ruined tapioca pudding or something by letting it burn, so I'm personally grateful for a technique that helps avoid the tragic loss of a batch of sweets. ;) But whatever works for you.

Lyv
11-21-2012, 08:52 PM
This thread makes me feel bad. I'm a pretty good cook, but I can't bake worth lemur spit. I once tried to make garlic bread, forgot about it, and had it in the oven at minimum temperature for two days. Then had a hell of a time trying to figure out what the bad smell in the kitchen was.

caw

Oh, no! You know, there are some really good quality mixes, if you're so inclined. I may never make brownies from scratch again (unless I want Nutella or cheesecake brownies or something) since a friend turned me on to Ghiradelli mixes.

I'm a very good baker, but when have my big holiday open house (I serve appetizers, snacks, and baked goods) I do some fancy stuff, especially cookies, but I sneak in a couple of really easy items to fill out the table. I've even made pumpkin bread from a mix. And every year, the thing that goes first are chocolate cookies with peanut butter chips I make using the recipe on the Reese's chip bag.

This week, I got out my ancient Betty Crocker Cooky Book I made my first cookies ever from (which I just learned is still in print) and Flour bakery cookbook to find something new to try this year. I may try something from this thread, too!