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Bakers, what is this cookie dough recipe?

sleevendog (5a NY 6aNYC NL CA)

6 years ago

I was looking for a good 'easy' dough like shortbread that can be divided, then rolled or logged to cut...you know, a flexible one batch of dough...different add-ins. I did find one last week but not making until tomorrow. Today is dedicated to more savory condiments.

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Comments (5)

sleevendog (5a NY 6aNYC NL CA)
Original Author
6 years ago
I first thought she was using ghee but could that be oil? The dough comes together so easily it must be oil. (not going there)

Translates as a 3 ingredient, biscuit/cookie(?) 'dough' , 8 varieties decorated, or something like that.
plllog
6 years ago
Oil cookies are very specific. The science of what happens during baking is way different. I wouldn't go there without leisure to test the recipe.

There's nothing simpler than true shortbread, AP flour, granulated sugar, solid fat (butter, shortening (eew) or "baking stick" margarine (100 Calories per TBSP). Each has a different flavor and texture, but all work. Cream fat and sugar, add flour, any add-ins, chill, roll or shape, bake.

I'm not sure that makes the best general base however. I've done it, but while the cookies look really different, even with flavorings added, etc., I think they all taste like shortbread.

There are a ton of good cookie recipes that only yield a dozen average suzed cookies. If you really want variety, I'd make 5-6 of those, rather than one huge batch of generic dough with varied finishes. OTOH, if it's for a party, rather than house guests, or gift baskets, most people will only eat one or two cookies, so it wouldn't matter if there's aa underlying sameness.
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I found the site that had the cookie recipe. The link is below. The ones in the webpage look similar to Snickerdoodles, probably due to them being rolled in cinnamon sugar. Mine look boring, but they taste very good, tender with a good ginger bite. I didn't want to adulterate my 'ginger cookies' with 'cinnamon', so I mixed ginger with the rolling sugar. I used 1 Tbs of regular molasses(you can't taste it at all) and increased the butter to 1/2 cup because 1/4 cup seemed like too little(I don't do low-fat anything). The first part of the batch(on the right in the photo)puffed up a lot into little mountains(maybe the added butter?)and stayed that way. I never noticed(can you say ADD?)that the recipe called for rolling 1/2" balls...really? Does that seem right? I'm used to making fairly large cookies, 1 1/4 to 1 1/2" balls. So for the rest of the batch(the ones on the left), I managed to get the dough balls down to 1" and I flattened them a little with the bottom of a glass. I think they look a little better. Either way I'm happy with the taste and I think my friend will like them too. Here is a link that might be useful: Fresh Ginger Cookies
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Thank you all! My cookies are Swedish, too, colleenoz! All the cookies I make for Christmas are either Swedish or Danish, handed down from my Danish grandmother (who married a Swede). Your recipe is probably just like mine. With equal amounts finely ground nuts and flour, they break apart in your mouth in a flurry of tender texture and flavor. For the first time ever, we had problems with the recipe, which is why they didn’t all get baked. We didn’t know whether to blame the new oven (which was a problem for pretty much everything) or a difference in the dough. I think maybe both. Instead of the normal 20 minutes at 350 to get slightly brown on the bottom, they took 40 minutes plus. Then, they shattered when trying to roll them in powdered sugar. I’m not good at analyzing a problem and knowing how to fix it. We used to buy the pecans pre-ground. The nut store we bought them at went out of business. We bought a 3 lb bag of whole pecans and ground them ourselves in the food processor. Last year went fine. This year the dough seemed too moist. We had a problem even forming the balls, then they shattered as I wrote above. I was in the process of adding more flour to compensate, and doing test bakes, when I decided it was time to pull the plug and stop baking. I think the pecans must have been very fresh, and were too moist. We ground them a couple of days ahead and I should have turned them and let them dry a bit, instead of covering the bowl. I noticed the ground pecans were moist, but I didn’t do anything with the knowledge. The pecan meal I used to buy pre-ground was much drier. Either that or leave out the 3 T of water the recipe calls for.
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Bumblebeez SC Zone 7
6 years ago
http://www.best-ever-cookie-collection.com/icebox-butter-cookies.html

Pretty sure this is the type of recipe you're looking for. This is Pam Anderson's all-in-one cookie recipe and she has some great variations like Rosemary and pepper, lemon pistachio, cranberry orange, that sort of thing- I've been making it for years.
sleevendog (5a NY 6aNYC NL CA)
Original Author
6 years ago
Now that looks good. I already have two planned. A tahini marbled one and pocky.

I need a buttery one like that I can divide. Into thirds. Do add-ins. For gifting neighbors.
PRO
beesneeds
6 years ago
Ran some google translate.. My Turkish? sucks. Looks like a 3 is sugar, liquid fat, and flour. Most likely a powdered sugar rather than granular as the first cup looks more powder. The second two glasses of oil. Yes, oil. not sure what kind. And the big bowl of flour is flour.

I would be interested to see and willing to bet a ghee version of the base dough would work. I bet it would be a good buttery based cookie... to dress up sweet or savory at will.

And aside.. also came up through the google wanderings were versions of this that
"upped" the plain. Eggs whipped in for richer dough and whipped and folded in for meringues. Or pudding mix fixes. Levening agents sometimes appear too.

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