What kind of cookies are you baking this Christmas? I have the paper loaf pans, but need cookies...

To be honest, they're usually eaten within a couple of days, so I don't know... smileys/smile.gif But

...I imagine it would be similar to other oatmeal chocolate chip cookies.

 
Okay, thanks. I'll do a little research as I want to ship them (after frozen) to

Florida and UK via USPS 2 & 3 day priority.

They really look good and "Christmasy"!

 
what about good cookies to ship, that'll still be good 2 wks after making? i always worry about how

they'll taste once they arrive and are opened. some neat ones from previous years: lime sugar cookies, peanut butter filled chocolate cookies, chocolate gingers, cranberry oatmeal, simple truffles. might try lemon shortbread this year, though a patient's wife gave us the best scottish shortbread i have ever tasted, so might have to do that one. i'm thinking of doing some caramels and some savory crackers, too. hmm, think i need a reality check!

 
The Mocha Truffle Cookies are the exact same ones I posted from BHG in reply to your post at #4733.

The only difference is the one from SP Times uses 1 cup cocoa instead of 1/3 cup - wonder if it's a typo?

 
Cyn - sounds WONDERFUL!! Mind if I help? smileys/smile.gif .... could you post

the recipe for the Frangipane Cherry Bars? Venetians are also one of my favs although I haven't make them in a couple of years. What are 'Secrets'?

 
Recipe for the hazelnut pinwheels please

Could I please get your recipe for the hazelnut pinwheels. My husband purchased a big bag of hazelnuts at Costco which I would like to use up.
Thank you

 
I am always looking for new cookies to add the the basic four that I make: Apricot Foldovers, Lemon

Stars (lemon cookies filled with lemon curd), Champagnebrod (spritz cookie filled with apricot jam), cranberry pistachio biscotti and macademia lime cookies.

Thanks for posting your favorites for me to pick from.

 
AGM, can you post your Lemon Stars, Cranberry Pistachio Biscotti, & Macadamia Lime Cookies? Also...

do you think I could substitute hazelnuts for the macadamias?

 
REC: Macadamia Lime Cookies

I am not sure about hazelnuts but if you can substitute almonds I think hazelnuts will be ok. I usually frost these with an icing of confectioner's sugar and lime juice and decorate with a sprinkle of colored nonpareils.


Macadamia Lime Cookies

From: Cookies Unlimited by Nick Malgieri

An unlikely combination of flavors yields an excellent and easy cookie. If macadamias are difficult to find, substitute blanched almonds or even pecans. If key limes are available, by all means use them. The cookies will be extremely tangy and fragrant.

Makes about 40 cookies.

2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 cup sugar
4 tablespoons strained lime juice
3 ounces (about ¾ cup) macadamia nuts, chopped, but ground, in the food processor (see Note)
sugar for rolling the cookies before baking
2 cookies sheets or jelly roll pans covered with parchment or foil

1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees
2. In a bowl, combine the flour, baking powder and salt; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar until light, about 3 minutes. Lower the speed and beat in half the lime juice, then half the flour mixture. Stop the mixer and scrape the bowl and beater. Beat in the remaining lime juice, the chopped nuts, then the remaining flour.
4. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
5. Place the sugar for rolling the cookies in a shallow bowl. Use an ice cream scoop of measuring spoon to scoop out dough into equal pieces. Roll between the palms of your hands to form a ball, then roll the ball of dough through the sugar. Place on the prepared pans. Repeat, making sure the pieces of dough are all the same size. Leave about 2 inches all around each cookie.
6. Bake the cookies for about 15-20 minutes, until they are golden and firm. Slide the papers from the pans to racks.
7. Store the cooled cookies between sheets of parchment or wax paper in a tine or plastic container with a tight-fitting cover.

Note: Most shelled macadamia nuts commonly available are salted. To remove the salt, place the nuts in a strainer and shake them under running hot water. Place them on a pan like with paper towels and roll them around to dry. This treatment will remove as much of the salt as necessary to use the nuts in a recipe.

 
REC: Lemon Stars

Lemon Stars

Yields approximately 6 dozen single-layer cookies or 3 dozen sandwich cookies
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
Tiny pinch salt
2 egg yolks
3 tablespoons light cream
¾ teaspoon lemon oil
1 cup white sugar
3 Tablespoons grated lemon rind
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening

1. Heat oven to 350 degrees. Line 2 baking sheets with parchment or silicone paper.
2. Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, and lemon oil together in a measuring cup.
3. Cream sugar with butter, lemon rind and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
4. Add dry ingredients and beat until mixture begins to clump together (about 18 or 20 seconds on lowest speed of electric mixer).
5. Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months).
6. Working with 1/4 of the dough at a time, roll to about 1/8-inch thick on a well-floured work surface. Use cookie cuter of your choice to cut
out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1 inch apart.
7. Bake at 350 degrees until golden, 10 to 12 minutes. Repeat with remaining dough.
8. Transfer to a wire rack and cool to room temperature.

I cut the cookies with a star cookie cutter. Then with an aspic cutter (you know those little tiny ones) I cut a star out of the middle of the cookies. It is probably better to bake a sheet of tops and bottoms separately since the tops with the cut out color faster. When they are cool I put a little lemon curd (I make my own using the recipe from Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie.) on the bottom cookie. Then I top with the cut out star set offset. They will soften up with the lemon curd but are wonderful right away.

 
REC: CRANBERRY PISTACHIO BISCOTTI

I have been doing the first bake, cooling and then freezing the loaf. When I am ready for the biscotti I thaw the loaf, slice and do the second bake. I can tell no difference from the usual way.


CRANBERRY PISTACHIO BISCOTTI


1 1/3 cups (about 1/4 pound) dried cranberries
2 ½ cups unbleached all-purpose flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon double-acting baking powder
½ teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
An egg wash made by beating together 1 large egg and 1 teaspoon water

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels.
In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well, add the eggs and the vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios.
Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash.
Bake the logs in the middle of a preheated 325' F. oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325' F. oven for 10 to 12 minutes on each side, or until they are pale golden, Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 40 biscotti.

 
REC: Melting Moments, Princess Gems, Gingersnaps, Hello Dolly Bars, Shortbread, Macadamia Nut Crisps

* Exported from MasterCook *

MELTING MOMENTS

Recipe By :Annie Forsberg
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour -- unsifted
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter -- softened
1 teaspoon vanilla

In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly floured fork. Bake 325°, for 15 minutes or until bottom is light golden brown. If desired frost with Cream Cheese Frosting.
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These have ammonium carbonate that you need to get at a pharmacy. My mom was never very good as crushing it up finely, and you would get a little bite of ammonia once in awhile. smileys/tongue.gif These have such a wonderful texture. They are worth the effort to locate the ammonium carb.

* Exported from MasterCook *

PRINCESS GEMS

Recipe By :Annie Forsberg
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method1 cup shortening (1/2 Crisco, 1/2 margarine)
1/2 cup butter
2 cups sugar
2 teaspoons ammonium carbonate -- finely ground
2 cups flour
1 cup Angel Flake coconut (in cans) -- packed
powdered sugar

Make in balls. Space apart a good distance. Bake at 300 degrees for 20 minutes. Roll in powdered sugar when cookies have cooled. Makes 36 cookies.

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* Exported from MasterCook *

GRAMMA'S GINGERSNAPS

Recipe By :Bonna Stark
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method1 cup brown sugar -- packed
1 cup butter -- softened
1 egg
1 cup molasses
1 tablespoon vinegar
4 cups flour, all-purpose -- sifted
1/8 teaspoon cayenne pepper
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons ginger -- ground
1/2 teaspoon cloves -- ground
1/2 teaspoon cinnamon -- ground

Sift brown sugar. Add butter, and cream mixture until fluffy. Beat in remaining ingredients, until well mixed. Refrigerate for at least 2 hours, or until dough can be rolled in your hand without sticking. Roll in small balls, and flatten with a glass dipped in sugar. Bake in a 350° oven for 8 minutes. Makes 48 cookies.

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* Exported from MasterCook *

HELLO DOLLY BARS

Recipe By :Annie Forsberg
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method1/4 pound butter
1 cup graham cracker crumbs
1 cup coconut
1 cup chocolate chips -- semi-sweet
1 cup nuts -- chopped
15 ounces condensed milk, sweetened -- can
1 package butterscotch chips

Line a 9 X 9 pan with foil. Melt butter in bottom of pan. Press the graham cracker crumbs into the butter and pat into an even layer. Layer ingredients in this order: coconut, chocolate chips, butterscotch chips, and nuts. Drizzle the sweetened condensed milk over surface of bars. Press the entire mixture down into the pan. Bake at 350° for 30 minutes. Freezes well.

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* Exported from MasterCook *

SCOTCH SHORTBREAD

Recipe By :Annie Forsberg
Serving Size : 20 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method1 cup butter
1/2 cup sugar
2 1/2 cups all-purpose flour -- sifted
1 pinch salt

Cream together butter and sugar until light and fluffy. Add flour and salt and mix well. Press evenly into a 8x8x2 -inch pan. Prick all over with a fork. Bake in a slow oven at 325° for 35 - 40 minutes or until a pale golden brown. Cool slightly, and cut into 20 squares. Store in an airtight container.
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* Exported from MasterCook *

MACADAMIA NUT COOKIES

Recipe By :Jan Emerson
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method1 cup butter -- softened
1 cup sugar
1/2 cup brown sugar -- packed firm
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
1 cup potato chips -- crushed
1 cup macadamia nuts -- chopped

Cream butter and sugars together. Add egg and beat well. Mix flour and baking soda together. Add to sugar mixture and mix well. Blend in potato chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 72 cookies.
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I was going to make regular ginger cookies but

now I'm on a mission to find THE best Lebkuchen recipe ever so I'm definitely making those.
I haven't decided if I will make other cookies for Christmas. If I find the perfect lebkuchen I really don't care for another set of cookies. If I fail, I'll need something to take me out of my misery. I might go for more Stollen then.... smileys/smile.gif

Oh yes, I'm making the traditional Gingerbread house. It's obligatory!!

 
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