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I want to make some cookies, but I'm lacking good/different-than-usual recipes.
Any suggestions? I'm currently planning to make molasses spice cookies which are oh so good. Can anyone beat that?
Posts: 655 | Registered: May 2005
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I love molasses cookies and years ago I had a great recipe, which I no longer have. I prefer mine to be more crunchy than chewy, though.
Posts: 2069 | Registered: May 2001
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A while back I posted my family recipe for "camel cookies." They're certainly not what you usually find around, and while we normally only make them at Christmas, I wouldn't turn one down any other time of the year.
Fortner Traditional Camel Cookies:
Ingredients: 1 c. shortening, 1 c. sugar, 1 egg, 1 tsp. vanilla extract, 1/2 c. thick sour cream, 4 c. flour, 1/2 tsp. salt, 3 tsp. nutmeg, 1/2 tsp. baking soda
Directions: Cream shortening, add sugar and mix well. Add beaten egg, sour cream, and vanilla. Sift dry ingredients and gradually add to creamed mixture, mixing well after each addition. Form desired shapes on ungreased aluminum cookie sheet(we use a cookie press with a camel shape to squeeze the dough onto the sheets, but you can do whatever you like). Yield 10 dozen. Bake at 375 for 10-12 minutes or until VERY light brown. They should be fairly crunchy when cooled.
Posts: 1591 | Registered: Jul 2005
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Molasses cookies are generally my favorite... I don't know though, do lemon bars count as cookies? 'Cause if they do I have a kick-bottom recipe that beats molasses cookies.
Posts: 21182 | Registered: Sep 2004
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Molasses cookies are generally my favorite... I don't know though, do lemon bars count as cookies? 'Cause if they do I have a kick-bottom recipe that beats molasses cookies.
Posts: 21182 | Registered: Sep 2004
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INGREDIENTS 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
What if I just took the Best Ever Chocolate Chip cookie recipe and added some cocoa to that or is there a science to it? The more chocolate the better.
i modified it by adding more vanilla Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies
8 ounces (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 teaspoon pure vanilla extract 4 cups semisweet chunks (preferably imported).
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.
Yield: 36 to 72 cookies, depending on size.
*This recipe appeared in The New York Times on October 27, 2002.
Posts: 9942 | Registered: Mar 2003
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Hmmm. I was going to post it on the Recipe Site but I can't log in and it says it sent me a password but I haven't got an e-mail. So I'll post it here and move it there if I can:
This is the recipe for the BEST. LEMON BARS. EVER.
My dad got it from some cookbook years back and we have never looked back!
Macadamia Lemon Bars
(note: you can get a nylon nut grinder at food specialty stores, or I got mine at a yard sale. It gives a better texture but if you don't have one use a food processor to grind the nuts or chop them finely with a knife. The reason it makes 25, which means they turn out small, is that they are SO rich!)
Crust:
1 cup all purpose flour 1/4 cup powdered sugar 1/2 cup butter (or margarine) 1/4 cup ground (or chopped) macadamia nuts
Filling:
2 eggs 2 Tbsp. lemon juice (fresh; from Meyer lemons is the best) 1 cup granulated sugar 2 tsp. grated lemon peel (zest the lemon BEFORE juicing!) 1/2 tsp. baking powder 1/4 tsp. salt
2 Tbsp. ground (or chopped) macadamia nuts
Preheat oven to 350 deg. F. Mix crust ingredients in a medium bowl until they are the texture of fine crumbs. Press into an ungreased 9" square pan; build up 1/2 inch edge. Bake 20 minutes.
Beat together all remaining ingredients EXCEPT nuts, until light and fluffy. Pour over hot crust. Sprinkle nuts on top. Bake 20 to 25 minutes, until no indentation forms when lightly touched in center. Cool completely at room temperature. When cool, cut into 25 squares.
Posts: 21182 | Registered: Sep 2004
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This is my favorite chocolate chip cookie (actually the only one I like). I've also about got my oatmeal cookie recipe perfected. I love no-cook chocolate oatmeal cookies also. I also love lemon bars - I'm going to have to try kq's recipe when I can eat nuts again!
Posts: 5879 | Registered: Apr 2001
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I like to make lilikoi bars instead of lemon bars. I substitute lilikoi nectar (also called passion fruit) for the lemon juice. Sooooo much better than lemon.
Posts: 2069 | Registered: May 2001
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We love something similar to this. Although we don't crush the corn flakes and we use a whole cup of peanut butter. We also melt the butterscotch and peanut butter on low in the microwave, not over water.
Posts: 399 | Registered: Sep 2002
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I could tell you, but I'd have to kill you. I keep my favorite cookie recipe a very closely-guarded secret. It's mine, after all! Posts: 3932 | Registered: Sep 1999
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