My online cookie buddy Robin has a great site that features recipes from past cookie exchanges: >>
http://www.cookie-exchange.com/christmas_cookie_recipes/index.html
http://www.cookie-exchange.com/christmas_cookie_recipes/index.html
Does this mark the start of the holidays? Going to a cookie exchange. Fav recipes?
- Thread starter mariadnoca
- Start date
mariadnoca
Moderator
I 2nd these; also Supernatural Brownies...
I love the Outrageous Brownies but if I want a very simple plain one these below are good as well.
Even if you make brownies from a mix don't over beat (I normally mix by hand), toss in some chunks of chocolate/squeeze a pretty swirl of syrup on top before you bake, and don't overbake them.
Supernatural Brownies
This past spring, the International Association of Culinary Professionals (IACP) handed out their prestigious IACP/Julia Child Cookbook Awards. The book, Chocolate: From Simple Cookies to Extravagant Showstoppers by master baker Nick Malgieri, won in the best baking book category. This beautiful book is full of great chocolate recipes, including this one, which Nick tells me is one of his favorites. - June 1999
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Makes about twenty-four 2-inch brownies
From:
Chocolate:From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
I love the Outrageous Brownies but if I want a very simple plain one these below are good as well.
Even if you make brownies from a mix don't over beat (I normally mix by hand), toss in some chunks of chocolate/squeeze a pretty swirl of syrup on top before you bake, and don't overbake them.
Supernatural Brownies
This past spring, the International Association of Culinary Professionals (IACP) handed out their prestigious IACP/Julia Child Cookbook Awards. The book, Chocolate: From Simple Cookies to Extravagant Showstoppers by master baker Nick Malgieri, won in the best baking book category. This beautiful book is full of great chocolate recipes, including this one, which Nick tells me is one of his favorites. - June 1999
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Makes about twenty-four 2-inch brownies
From:
Chocolate:From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
mariadnoca
Moderator
These are all great, thanks so much!
mariadnoca
Moderator
LOL, thanks...
No, I didn't spit them out but we were in a wine bar (think chocolate + wine) and they couldn't be given away.
Why, why, why the surface of the brownie was a very dull lifeless flat brownish color that looked like a film of melted waxpaper I'll never know. Why they weren't a dark brown color at all begs to wonder what the heck kind of brownie mix it was to begin with. These were the thoughts that made the mind wander smileys/smile.gif
No, I didn't spit them out but we were in a wine bar (think chocolate + wine) and they couldn't be given away.
Why, why, why the surface of the brownie was a very dull lifeless flat brownish color that looked like a film of melted waxpaper I'll never know. Why they weren't a dark brown color at all begs to wonder what the heck kind of brownie mix it was to begin with. These were the thoughts that made the mind wander smileys/smile.gif
Robin's site is definitely the starting point for anyone wanting to know about cookie exchanges.
Food Network did a special on her legendary cookie exchanges once, and last year she was the spokeswoman for "Reynolds Parchment Paper". She was also on the cover of Country Woman Magazine. All this because she started a cookie exchange website!
Plus she's just a *really* nice lady.
)
Food Network did a special on her legendary cookie exchanges once, and last year she was the spokeswoman for "Reynolds Parchment Paper". She was also on the cover of Country Woman Magazine. All this because she started a cookie exchange website!
Plus she's just a *really* nice lady.
)mimi, are those winter birch cookies your recipe? I love the idea. birch is a very native tree here
and in one of the years there is a picture of mice cookies----too cute. No recipe, but I think any firm cookie dough that wouldn't spread too much would work for shapeing.
and in one of the years there is a picture of mice cookies----too cute. No recipe, but I think any firm cookie dough that wouldn't spread too much would work for shapeing.
Not *mine*, no, but I submitted it. No idea where it came from, I've had it for years!
For that matter, the Knock You Naked brownies are not mine, nor are the Pumpkin cookies! LOL People keep giving me credit for stuff...
BTW, in case you're curious, the SeasonalRecipes.com site was started years ago to drive traffic to FinerKitchens, way before the Swap ended up here. FK later pretty much dropped it, not wanting to invest in that, but I held on to it because they didn't want it. It's very sadly neglected, but people still submit recipes from time to time. I spend about 20 minutes a year on it, and make about $5/month! lol
For that matter, the Knock You Naked brownies are not mine, nor are the Pumpkin cookies! LOL People keep giving me credit for stuff...
BTW, in case you're curious, the SeasonalRecipes.com site was started years ago to drive traffic to FinerKitchens, way before the Swap ended up here. FK later pretty much dropped it, not wanting to invest in that, but I held on to it because they didn't want it. It's very sadly neglected, but people still submit recipes from time to time. I spend about 20 minutes a year on it, and make about $5/month! lol
dianncy1964
Well-known member
REC: Molasses Spice Cookies with Ginger Sugar
MOLASSES SPICE COOKIES
Preheat oven 375◦ Prepare cookie sheets by spraying cooking oil onto cookie sheets; set aside.
Ingredients:
1/3 cup sugar + ½ cup of sugar for dipping OR if using ginger sugar use 1/4 cup sugar (instead of 1/2 cup) and 1 teaspoon of ground ginger(See below for Ginger Sugar)
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon finely ground black pepper
¼ teaspoon salt
12 TABLESPOONS unsalted butter, room temperature (12 TABLESPOONS = 1 ½ sticks of butter)
1/3 cup packed dark or light brown sugar
1 large egg yolk
1 teaspoon vanilla
½ cup light or dark molasses
Step 1
Sift flour, baking soda, spices, and salt in a medium bowl, whisk together until thoroughly combined; set aside.
Step 2 You’ll need an electric mixer
In a large bowl, beat butter with brown sugar and 1/3 cup of sugar, at medium speed until light and fluffy, about 3 minutes.
Step 3
Add large egg yolk and vanilla to butter and sugar mixture and mix with electric mixer until fully mixed into the butter and sugar mixture, mix at low to medium speed, about 20 seconds.
Step 4
Add molasses into mixture, beat until fully mixed into batter, about 20 seconds; scraping bottom and sides of bowl once with a rubber spatula.
Step 5
Add flour mixture and mix with electric mixer until fully combined; about 30 seconds.
Step 6
Give fully mixed batter a final stir by hand (using wooden spoon or rubber spatula) to ensure that no pockets of flour remain at bottom. Dough will be soft.
Step 7
Pour ½ cup of sugar in a bowl – you will be using this to coat balled cookie dough.
OR IF USING GINGER SUGAR
Pour 1/4 cup of sugar and 1 teaspoon of fresh ginger and mix
Step 8
Using a TABLESPOON measure, scoop heaping TABLESPOON of cookie dough and roll it between your palms into a 1 ¼ to 1 ½ ball; drop ball into bowl of sugar and coat ball and place on prepared cookie sheet. Using a fork, make criss cross design on sugar coated cookie dough using fork tines.
Step 9
Cook cookies for 10 ½ minutes (not a second more or less). Cool the cookies on baking sheet for 3 to 5 minutes. Using a metal or plastic spatula, remove cookies from cooled cookie sheet onto a plate or waxed paper.
GINGER SUGAR
• To make your own ginger sugar, just mix 1 teaspoon freshly ground ginger with a quarter cup of granulated sugar, and shake well.
MOLASSES SPICE COOKIES
Preheat oven 375◦ Prepare cookie sheets by spraying cooking oil onto cookie sheets; set aside.
Ingredients:
1/3 cup sugar + ½ cup of sugar for dipping OR if using ginger sugar use 1/4 cup sugar (instead of 1/2 cup) and 1 teaspoon of ground ginger(See below for Ginger Sugar)
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon finely ground black pepper
¼ teaspoon salt
12 TABLESPOONS unsalted butter, room temperature (12 TABLESPOONS = 1 ½ sticks of butter)
1/3 cup packed dark or light brown sugar
1 large egg yolk
1 teaspoon vanilla
½ cup light or dark molasses
Step 1
Sift flour, baking soda, spices, and salt in a medium bowl, whisk together until thoroughly combined; set aside.
Step 2 You’ll need an electric mixer
In a large bowl, beat butter with brown sugar and 1/3 cup of sugar, at medium speed until light and fluffy, about 3 minutes.
Step 3
Add large egg yolk and vanilla to butter and sugar mixture and mix with electric mixer until fully mixed into the butter and sugar mixture, mix at low to medium speed, about 20 seconds.
Step 4
Add molasses into mixture, beat until fully mixed into batter, about 20 seconds; scraping bottom and sides of bowl once with a rubber spatula.
Step 5
Add flour mixture and mix with electric mixer until fully combined; about 30 seconds.
Step 6
Give fully mixed batter a final stir by hand (using wooden spoon or rubber spatula) to ensure that no pockets of flour remain at bottom. Dough will be soft.
Step 7
Pour ½ cup of sugar in a bowl – you will be using this to coat balled cookie dough.
OR IF USING GINGER SUGAR
Pour 1/4 cup of sugar and 1 teaspoon of fresh ginger and mix
Step 8
Using a TABLESPOON measure, scoop heaping TABLESPOON of cookie dough and roll it between your palms into a 1 ¼ to 1 ½ ball; drop ball into bowl of sugar and coat ball and place on prepared cookie sheet. Using a fork, make criss cross design on sugar coated cookie dough using fork tines.
Step 9
Cook cookies for 10 ½ minutes (not a second more or less). Cool the cookies on baking sheet for 3 to 5 minutes. Using a metal or plastic spatula, remove cookies from cooled cookie sheet onto a plate or waxed paper.
GINGER SUGAR
• To make your own ginger sugar, just mix 1 teaspoon freshly ground ginger with a quarter cup of granulated sugar, and shake well.
dianncy1964
Well-known member
REC: Dianne's Peanutbutter Cookies
DIANNE’S PEANUT BUTTER COOKIES
Preheat oven 375◦
Ingredients:
Note: As you add each ingredient, it is important, to mix thoroughly together each newly added ingredient
Peanut butter mixture:
½ cup shortening (butter or /margarine) softened at room temperature
½ cup sugar
1 egg
¾ cup creamy peanut butter
½ cup brown sugar, firmly packed
¼ teaspoon vanilla
Flour Mixture:
1 ¼ cup sifted flour
¾ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt (can eliminate)
Step 1
In a bowl, add shortening. Add sugar and mix together until completely blended together, using a pastry blender or a large fork.
Step 2
Whisk egg in a small bowl, and then add to sugar mixture. Mix all together.
Step 3
Add peanut butter. Mix all together. Add brown sugar. Mix all together. After mixture is thoroughly blended together, set aside.
Step 4
In a large bowl, add sifted flour. Add baking soda, baking powder and salt. Mix together.
Step 5
Add flour mixture to peanut butter mixture. Blend together slowly, careful to get all ingredients mixed together, stir from bottom to get all the flour well blended in.
Step 6
Spray cookie sheets with cooking spray, lightly and evenly. Do not saturate.
Step 7
Roll in small balls. Flatten with fork, making a criss cross design.
Step 8
Bake exactly 10 to11 minutes in a preheated oven.
DIANNE’S PEANUT BUTTER COOKIES
Preheat oven 375◦
Ingredients:
Note: As you add each ingredient, it is important, to mix thoroughly together each newly added ingredient
Peanut butter mixture:
½ cup shortening (butter or /margarine) softened at room temperature
½ cup sugar
1 egg
¾ cup creamy peanut butter
½ cup brown sugar, firmly packed
¼ teaspoon vanilla
Flour Mixture:
1 ¼ cup sifted flour
¾ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt (can eliminate)
Step 1
In a bowl, add shortening. Add sugar and mix together until completely blended together, using a pastry blender or a large fork.
Step 2
Whisk egg in a small bowl, and then add to sugar mixture. Mix all together.
Step 3
Add peanut butter. Mix all together. Add brown sugar. Mix all together. After mixture is thoroughly blended together, set aside.
Step 4
In a large bowl, add sifted flour. Add baking soda, baking powder and salt. Mix together.
Step 5
Add flour mixture to peanut butter mixture. Blend together slowly, careful to get all ingredients mixed together, stir from bottom to get all the flour well blended in.
Step 6
Spray cookie sheets with cooking spray, lightly and evenly. Do not saturate.
Step 7
Roll in small balls. Flatten with fork, making a criss cross design.
Step 8
Bake exactly 10 to11 minutes in a preheated oven.
dianncy1964
Well-known member
REC: Dianne's Oatmeal Rasin Cookies
VERY IMPORTANT THAT COOKIE DOUGH REFRIGERATE FOR 8 HOURS BEFORE BAKING ~ See Step 4
DIANNE’S OATMEAL RAISIN COOKIES
Preheat oven 400◦
Ingredients:
1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups self-rising flour, sifted
2 teaspoons ground cinnamon
3 cups uncooked regular oats
1 cup raisins
1 cup chopped pecans *OPTIONAL
Step 1
In a large bowl, add margarine. Add sugar, mix together. Add brown sugar, mix together, until fluffy. Add eggs, one at a time, beating in each egg into mixture. Add vanilla, stir thoroughly.
Step 2
Add sifted self-rising flour, gradually-a little at a time, and blend together, thoroughly. Add cinnamon, mixing until blended.
Step 3
Stir in oats, blend well. Stir in raisins, blend well. *OPTIONAL- stir in pecans, blend well.
Step 4
COVER AND CHILL 8 HOURS.
Step 5
Drop teaspoonful of cookie dough onto cookie sheet, the desired amount of cookies, and bake in preheated oven for 12 minutes or until golden brown.
Note: can use as much of the cookie dough as desired, you don’t have to use all at once, can re-refrigerate unused cookie dough to make more cookies at a later time.
VERY IMPORTANT THAT COOKIE DOUGH REFRIGERATE FOR 8 HOURS BEFORE BAKING ~ See Step 4
DIANNE’S OATMEAL RAISIN COOKIES
Preheat oven 400◦
Ingredients:
1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups self-rising flour, sifted
2 teaspoons ground cinnamon
3 cups uncooked regular oats
1 cup raisins
1 cup chopped pecans *OPTIONAL
Step 1
In a large bowl, add margarine. Add sugar, mix together. Add brown sugar, mix together, until fluffy. Add eggs, one at a time, beating in each egg into mixture. Add vanilla, stir thoroughly.
Step 2
Add sifted self-rising flour, gradually-a little at a time, and blend together, thoroughly. Add cinnamon, mixing until blended.
Step 3
Stir in oats, blend well. Stir in raisins, blend well. *OPTIONAL- stir in pecans, blend well.
Step 4
COVER AND CHILL 8 HOURS.
Step 5
Drop teaspoonful of cookie dough onto cookie sheet, the desired amount of cookies, and bake in preheated oven for 12 minutes or until golden brown.
Note: can use as much of the cookie dough as desired, you don’t have to use all at once, can re-refrigerate unused cookie dough to make more cookies at a later time.
dianncy1964
Well-known member
Here is the: ASSORTED FAVORITE COOKIE RECIPE~ thread from epi
These are the recipes that many people (most of you) contributed and since it took me awhile to find it because I wanted some of the recipes ~ I thought I'd post it here to make it easier for all of FK users.
http://boards.epicurious.com/forum.jspa?forumID=1&start=1155
These are the recipes that many people (most of you) contributed and since it took me awhile to find it because I wanted some of the recipes ~ I thought I'd post it here to make it easier for all of FK users.
http://boards.epicurious.com/forum.jspa?forumID=1&start=1155
sandi-in-hawaii
Well-known member
Diane, this sounds fab - love the ginger sugar idea!
sandi-in-hawaii
Well-known member
REC: Lacy Chocolate Oatmeal Cookie Sandwiches
Lacy Chocolate Oatmeal Cookie Sandwiches
Adapted from Cookies Unlimited by Nick Malgieri
8 tablespoons (4 oz.) unsalted butter, melted
1 cup (3 ½ oz.) rolled oats
1 cup (7 oz.) sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange juice
1 cup semisweet chocolate chips, melted and cooled (I use Ghirardelli 60% chocolate chips)
Line 3-4 cookie sheets with buttered foil or silpat liners. Set the rack in the upper and lower thirds of the oven and preheat to 350º.
Melt the butter in a medium saucepan. Take the pan off the heat, then add the oats, sugar, salt, egg, vanilla extract and orange juice. Stir until well mixed. (The dough will be quite liquid.)
Use an immersion blender to stir the batter and chop up the oatmeal. (Alternatively, grind the oatmeal to a powder in a food processor until finely ground before adding it to the batter.)
Use a 1 teaspoon measure to drop the batter on the prepared pans, about 3” apart. (Cookies will flatten and spread a lot.)
Bake the cookies for about 8-10 minutes, or until they have spread and are brown around the edges and lighter toward the center.
When the cookies are completely cooled, peel them off the foil and arrange half of them bottom side up on a pan. Using a butter knife or an offset spatula, place some melted chocolate onto the cookie, top it with another cookie, forming a cookie sandwich. Carefully squish it together to spread the chocolate around.
Place the sandwiched cookies in the fridge for about 15 minutes, until the chocolate hardens.
Store the finished cookies between sheet of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Lacy Chocolate Oatmeal Cookie Sandwiches
Adapted from Cookies Unlimited by Nick Malgieri
8 tablespoons (4 oz.) unsalted butter, melted
1 cup (3 ½ oz.) rolled oats
1 cup (7 oz.) sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange juice
1 cup semisweet chocolate chips, melted and cooled (I use Ghirardelli 60% chocolate chips)
Line 3-4 cookie sheets with buttered foil or silpat liners. Set the rack in the upper and lower thirds of the oven and preheat to 350º.
Melt the butter in a medium saucepan. Take the pan off the heat, then add the oats, sugar, salt, egg, vanilla extract and orange juice. Stir until well mixed. (The dough will be quite liquid.)
Use an immersion blender to stir the batter and chop up the oatmeal. (Alternatively, grind the oatmeal to a powder in a food processor until finely ground before adding it to the batter.)
Use a 1 teaspoon measure to drop the batter on the prepared pans, about 3” apart. (Cookies will flatten and spread a lot.)
Bake the cookies for about 8-10 minutes, or until they have spread and are brown around the edges and lighter toward the center.
When the cookies are completely cooled, peel them off the foil and arrange half of them bottom side up on a pan. Using a butter knife or an offset spatula, place some melted chocolate onto the cookie, top it with another cookie, forming a cookie sandwich. Carefully squish it together to spread the chocolate around.
Place the sandwiched cookies in the fridge for about 15 minutes, until the chocolate hardens.
Store the finished cookies between sheet of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
sandi-in-hawaii
Well-known member
REC: Peanut Butter Filled Peanut Butter Cookies
Hmmm, I came up with this before that million dollar cookie recipe! Actually, Maida Heatter has a PB filled cookie too...
It's the pure peanut butter filling that puts these cookies over the top. Seriously.
Peanut Butter Filled Peanut Butter Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter (1/2 an 18oz jar)
2 eggs
1 teaspoon vanilla
Extra peanut butter, for filling cookies (about 3/4 cup or so)
Sift flour, baking soda, baking powder and salt together into a medium bowl, set aside.
Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended.
Add sifted dry ingredients, and stir just until flour is incorporated.
Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2” in diameter. Refrigerate until firm (at least 2 hours or overnight).
Place extra peanut butter into a ziploc bag, and cut off a very small corner.
Slice rolls into thin slices, and place on cookie sheet, about 2” apart. Squeeze a small amount of peanut butter onto each slice, then top with another slice of dough.
Make criss crosses on each cookie with a fork dipped in sugar. If the dough is too stiff to easily make the criss crosses, wait a minute or so, until it softens just a bit.
Bake at 350º for 12-15 minutes, until golden brown all over.
You can also make the cookies without the peanut butter filling – just make the slices thicker. Or you can also use the dough to make drop cookies without the filling. But it won't be as good as the pb filled ones....
smileys/smile.gif
Hmmm, I came up with this before that million dollar cookie recipe! Actually, Maida Heatter has a PB filled cookie too...
It's the pure peanut butter filling that puts these cookies over the top. Seriously.
Peanut Butter Filled Peanut Butter Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter (1/2 an 18oz jar)
2 eggs
1 teaspoon vanilla
Extra peanut butter, for filling cookies (about 3/4 cup or so)
Sift flour, baking soda, baking powder and salt together into a medium bowl, set aside.
Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended.
Add sifted dry ingredients, and stir just until flour is incorporated.
Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2” in diameter. Refrigerate until firm (at least 2 hours or overnight).
Place extra peanut butter into a ziploc bag, and cut off a very small corner.
Slice rolls into thin slices, and place on cookie sheet, about 2” apart. Squeeze a small amount of peanut butter onto each slice, then top with another slice of dough.
Make criss crosses on each cookie with a fork dipped in sugar. If the dough is too stiff to easily make the criss crosses, wait a minute or so, until it softens just a bit.
Bake at 350º for 12-15 minutes, until golden brown all over.
You can also make the cookies without the peanut butter filling – just make the slices thicker. Or you can also use the dough to make drop cookies without the filling. But it won't be as good as the pb filled ones....
smileys/smile.gif
sandi-in-hawaii
Well-known member
REC: Butterscotch Wafers
These are really addictive.....
Butterscotch Wafers
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 cups brown sugar
2 well beaten eggs
1 1/2 cups chopped nuts (pecans are the best)
Preheat oven to 325º.
Sift together flour, baking powder and salt.
Melt butter in a saucepan. Stir in sugar and mix well.
Remove from heat, then stir in eggs and sifted ingredients. Fold in chopped nuts. (He used macadamia nuts the last time, usually uses pecans.)
Drop by rounded teaspoons onto greased cookie sheet (he probably used the silpats) and bake for 13-15 minutes.
I love these when they're crunchy, so I'd go for the longer time.
We always have dark brown sugar, so I always use that, and I love the brown-sugary-very-buttery flavor of these thin, crunchy cookies.
These are really addictive.....
Butterscotch Wafers
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 cups brown sugar
2 well beaten eggs
1 1/2 cups chopped nuts (pecans are the best)
Preheat oven to 325º.
Sift together flour, baking powder and salt.
Melt butter in a saucepan. Stir in sugar and mix well.
Remove from heat, then stir in eggs and sifted ingredients. Fold in chopped nuts. (He used macadamia nuts the last time, usually uses pecans.)
Drop by rounded teaspoons onto greased cookie sheet (he probably used the silpats) and bake for 13-15 minutes.
I love these when they're crunchy, so I'd go for the longer time.
We always have dark brown sugar, so I always use that, and I love the brown-sugary-very-buttery flavor of these thin, crunchy cookies.