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The Kitchen Table

Paula, I tried one of your cookies!

15 years ago

I made these this morning. I haven't tasted them, but they look like yours and smell divine. I'm sure the chocoholics in my family will be thrilled. Thanks!!

On Tuesday my granddaughter came over to bake with me. We tried several new cookie recipes, and our favorites were my very-distant cousin Nigella Lawson's Cutout Cookies and these Whole Wheat Peanut Butter Cookies.

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Comments (4)

paula_pa
15 years ago
That's a classic recipe and that particular version is from King Arthur so I'm sure they'll be great. Now I wish I had made them this year.

I made Welsh cookies, fruit cake, snickerdoodles, coconut-corn flake cookies, chocolate chip brownies, thumbprints, gingerbread men, white chocolate cranberry cookies, graham cracker chewies, South Sea cookies, sugar cookies, peppermint bark, crispy truffles, crispy chocolates, rum balls, chocolate and caramel covered Lorna Doones and pretzels, all since Saturday while working full-time. I didn't make spritz since I broke my cookie press but a co-worker who knew this bought me a cookie press today so now I have to make those too (they're Nick's favorite).
alisande
Original Author
15 years ago
. . . all since Saturday while working full-time.

My heavens, Paula! I guess this is why you have a cooking blog, and I don't. :-)

(They sound fabulous!!)
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Glad it worked out for you. After you've had a chance to try both styles, do post back your impressions. Based on info from Vollrath's site, the 68371 "bun" pans (jelly roll style w/ four raised sides) are the same gauge aluminum as the 68085 sheets. The raised sides **shouldn't** make much difference in baking quality, even in convection mode. The CI article tested one jelly roll-style pan in the issue #74 article. It was a WearEver Commercial pan in tinned steel. The only dun seemed to be the fact that it had four raised sides -- CI felt it was easier (& resulted in more intact cookies) to remove liner sheets (parchment or silicone) when the long sides of the sheet are flat, like on the #1 rated Vollrath. Otherwise, the baking & durability ratings for the WearEver were the same as Vollrath -- three stars.
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Thanks, Patti. I couldn't copy/paste fast enough. I love those cookies but the recipe I have calls for a cookie press and I don't have one anymore. I'm so behind on my cookie baking. I have the dough made for two kinds but still need to bake them. I'm taking one day this weekend and do nothing but bake and make candy.
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As long as the paper isn't messy (no dripped chocolate or gooey filling spilled on it), I just leave the same sheets on my cookie sheets through the holidays. It doesn't hurt anything at all to use and reuse. Just shake the crumbs into the trash can between uses. After all, you store your baked cookies at room temperature for days/weeks around the holidays, the paper is not going to 'spoil' if you do the same. Used to work in a very high end bakery. With the price of parchment, they used it until something spilled on it--often used sheets for many many times a day, for days.
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mcmann
15 years ago
Hey Paula - when came Alisande and I come over?
alisande
Original Author
15 years ago
That's right.......we're all in PA, or close to it. I'd be cautious about opening your door if I were you, Paula.

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