Do You Want to Exchange Cookie Recipes?
9 years ago
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9 years agolast modified: 9 years agoMarilyn Sue thanked WalnutCreek Zone 7b/8aRelated Discussions
LOOKING for: Great Cookie T&T for Xmas Cookie Exchange
Comments (28)Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol...See MoreCookie recipe for cookie swap
Comments (22)Have any of you tried Oreo Cookie Balls yet? My husband brought me one home that someone at his office made. It was so good! I plan to make them for our holiday party this year. They sound very easy to make. Only three ingredients and no baking. If any of you are familiar with chocolate wafer ice box cake these work on the same principle. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm. Here is a link that might be useful: Oreo cookie balls...See MoreDo you have a sugar cookie recipe that.....
Comments (4)This is from my mothers church cookbook, from member of the church. This is Tom McClain's Tea Cakes 1 egg 1 cup sugar 1 stick margarine 1/2 tsp soda 1/2 tsp vanilla 1 tsp lemon flavoring **if you don't have lemon, just add 1 tsp vanilla and skip the 1/2 tsp vanilla 2 1/2 c plain flour cream together egg, sugar and margarine. Add soda, vanilla and lemon flavoring, stir in flour. Roll ou on a floured board and cut witha biscuit cutter. Place on ungreased baking sheet. Bake 325 for 10 minues until lightly browned. Makes about 5 doz...See MoreLOOKING for: New recipe for Christmas Cookie Exchange
Comments (5)I made a cookie recipe book for my neice a year or two ago. These are all tried and true recipes. Where possible I tried to give the sources of the recipes too. Chocolate Walnut Biscotti Cookie type: bar This is a favorite Italian cookie. They are perfect for dunking in coffee. This recipe came from Five Brothers A Year of Tuscan Cooking book, 1997. The recipe makes 3 dozen cookies. Ingredients 2 cups chopped walnuts 3 oz semisweet chocolate 1/3 cup unsalted butter 2 cups flour 2 teas baking powder 3 eggs 1 cup sugar 2 teas finely grated orange zest Directions Preheat oven to 350 degrees. Place walnuts on a cookie sheet; toast about 10 minutes or until golden brown. Melt chocolate and butter together, stir until smooth. Let mixture cool. In a bowl, sift flour and baking powder. In a large bowl, beat eggs lightly. Gradually add sugar, beat until light and fluffy. Add orange zest. Stir in cooled chocolate mixture. Stir in flour mixture until well blended. Add nuts. Stir to mix well. Divide dough in half. Wrap in plastic and chill for at least 1 hour. On a greased cookie sheet, form into two flattened logs, each about 14 inches x 2 ½ inches. Place 4 inches apart on the cookie sheet. Bake 30 minutes or until logs are firm when pressed in the center, Remove from oven. On a cutting board, cut logs crosswise on the diagonal into ½ inch slices. Return to oven, arranging biscotti cut side down on cookie sheets. Bake 10 minutes or until crisp. (Recipe for) Christmas Cookies His recipe was taken from Gooseberry Patch Old Fashioned Country Cookies. It was submitted by Charlotte Worlitz. Light oven, get bowl, spoons and ingredients; grease pan; crack nuts; remove 10 blocks, seven toy autos and one wad of chewing gum from the kitchen table. Measure 2 cups flour; remove Johnnys hands from flour, wash flour off him, measure 1 more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Answer doorbell. Return to kitchen. Remove Johnnys hands from bowl. Wash Johnny. Answer phone; return. Remove ¼ inch salt from greased pans. Grease more pans. Look for Johnny. Answer phone. Return to kitchen and find Johnny. Remove his hands from bowl. Wash shortening, etc. off him. Take up greased pans and find nut shells in it. Head for Johnny who flees, knocking bowl off table. Wash kitchen floor. Wash table. Wash kitchens walls. Wash dishes. Wash Johnny. Call bakery. Chrusciki (Angel Wings) Cookie type: formed Chrusciki is the Ukrainian word for these cookies. I think every ethnicity has some variation of these fried cookies. These were the one cookie my mother would let my father make. Ingredients 2 eggs 7 egg yolks 1/3 cup heavy cream 1 jigger whiskey (rum can also be used) 1 teas vanilla 3 tbsp sugar 4 cups flour ¼ teas baking powder oil for frying confectioners sugar Directions Beat yolks and whole eggs in a bowl until thick. Add sugar, cream liquor and vanilla. Beat well. Add all dry ingredients except confectioners sugar. Mix until well blended. Knead dough unit it stiffens. Roll dough out thin. Cut into 1 x 4 inch strips. Cut a gash through the center of the strip and twist one end through. Fry in deep oil (375 degrees) until light brown. Dust with confectioners sugar. Hints, tips, tricks and how to cheat Hapanowicz Meat Market in New York Mills, NY sells a very good rendition of these cookies that you can pass off as home made. Confetti Caramel Bars Cookie type: bar These were a favorite of Julias! The recipe came from Betty Crocker Cookies Brownies & Bars, 1995. The recipe states it makes 3 dozen bars. Ingredients 1 cup brown sugar 1 cup (2 sticks) butter or margarine, softened 1 ½ teas vanilla 1 egg 2 cups flour ½ cup light corn syrup 2 tbsp butter or margarine ½ package (1 cup) butterscotch chips 1 ½ to 2 cups assorted candies and nuts (such as colored chocolate chips, candy corn, candy-coated candies, mini M&Ms, etc.) Preheat oven to 350 degrees. Mix brown sugar, 1 cup butter, the vanilla and egg in a large bowl. Stir in flour. Spread evenly in the bottom of an ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes. Cool 20 minutes. Heat corn syrup, 2 tablespoons butter and butterscotch chips in a heavy 1 quart saucepan over low heat, stirring constantly, until chips are melted; remove from heat. Cool 10 minutes. Spread butterscotch mixture over the baked layer. Sprinkle with candy and nuts; gently press into butterscotch mixture. Cover and refrigerate at least 2 hours until butterscotch mixture is firm. Cut into 2x1 ½ inch bars. Hints, tips, tricks and how to cheat I dont recommend microwaving the butterscotch chips. They dont melt thoroughly....See More
9 years agolast modified: 9 years ago- 9 years ago
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