Cookie Swap

[corarose]

Does anyone have any good cookie recipes that they want to share for the Holidays?


Shortbread Cookies


1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder

1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.

Makes 60 cookies.

[Gore1FL]

1. Here is a modified recioe that makes wonderful chocolate chips

Get a bag of Nestle Chocolate chips and make the following substituions/additionas.

1> Change all White sugar to brown sugar
2> Add 1 stick of butter
3> Chng tsp to tblsp when measuring vanilla.

If you really want to be fancy, substitute 1/2 cup of flour with 1/2 cup GROUND (in a blender until powdered) rolled oats.

[Maeve]

6. Absolutely triple the vanilla!

That has been my "secret" for years!

[Ilsa]

13. Also, for a coffee flavor,

Dissolve a couple of Tbsp of instant coffee crystals in a tbsp of water and ass tot he batter. It's just a hint of coffee. You can add more for stronger flavor. Big hit.

[corarose]

2. Basler Brunsli

Basler Brunsli (Chocolate Almond Cookie)

1½ cups natural almonds (8oz)
1 cup sugar
½ cup powdered sugar
6 oz semisweet or bittersweet chocolate chopped
1 teaspoon of cinnamon
½ teaspoon ground cloves
2 large egg whites

In a food processor combine almonds with sugars until ground fine. Add chocolate and mix until fine. (Do not overmix or chocolate will melt.) Add spices and egg whites and mix until dough comes together. Chill dough for about 1/2 hour.

On a surface covered with sugar, roll dough to about ½ inch thickness. Cut out cookies with a 2 inch cookie cutter (heart or star shaped) and transfer onto baking pan lined with parchment paper.

Preheat oven to 350º F. Put cookies into the oven and reduce the temperature to 325º F. Bake for 15 minutes or until firm. Be careful not to overbake or the cookies will be too hard

[chefgirl]

3. Double Chocolate Crackle Cookies

1 3/4 c All Purpose Flour
1 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter
1 c sugar
2 eggs
2 ounces unsweetened chocolate (melted and cooled)
1/2 c chopped semisweet chocolate (or chocolate morsels)
1/2 c powdered sugar

Preheat oven to 350 degrees

1. Combine flour, baking powder and salt. Set aside.
2. In a large mixer bowl, beat butter and sugar with an electric mixer on medium speed until blended. Beat in eggs. Add melted chocolate and continue beating until mixture is smooth. Gradually beat in flour mixture. Stir in chopped chocolate. Wrap in plastic and chill 1-2 hours, or until easy to handle.
3. Shape dough into 1 inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake 10-12 minutes or until edges are set and tops are crackled. Transfer to a wire rack and cool.

-chef-

[radwriter0555]

7. Is that a gooey cookie or a crispy cookie???? Sounds FAB!

Thanks!

[radwriter0555]

8. Emergency Chocolate Fix - Addictions .... (almost a POUND of chocolate!)

6 oz semi sweet chocolate chips
6 oz bitter sweet chocolate, broken up

8 tbs / 1 stick butter soft, divided
3/4 cup dark brown sugar
3/4 cup sugar
3 large eggs
1 1/2 tsps vanilla

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt



Melt the chocolates with 4 tbs of butter, however you prefer. Set aside to cool down.

Sift the flour, cocoa, baking powder and salt together and set aside.

In a large bowl beat the sugars with the remaining butter (4 tbs) and when wet and sandy, beat the eggs and vanilla in.

Mix in the melted chocolate just until incorporated, then stir in the flour mixture, again, evenly, and only just until combined with no traces of flour visible.

Cover with plastic wrap or something and stick in the fridge for about 1/2 hour until it sets up a bit, as you'll be handling it with either a heavy spoon or ice cream scoop. It's VERY gooey and thick.

Heat the oven to 350, and choose your baking weapon of choice. I have used parchment, buttered pans and silpats for these cookies, all with similiar results. I tend to prefer the silpats and the parchment.

Bake a dozen per sheet in nicely rounded off scoops. Symetry is nice with these gooey, chewy, moist, delicious masses of oozing chocolate heaven. Bake 9-11 minutes JUST until they've puffed up and flattened out. You want them almost underdone. As they're fragile, cool them for a couple minutes before removing to a rack to cool off and set up completely.

After eating these cookies, you can prepare your demise as you have finally LIVED a complete life.

Enjoy!

[chefgirl]

24. Neither....LOL

Its one of my very favorite cookies. Tenderly crispy on the outside and sort of soft and fluffy on the inside. You really have to taste them to appreciate them. Hope you try them.

-chef-

[GOPisEvil]

12. Good God...I just gained 10 lbs.!

:9

[chefgirl]

4. Corarose...

I just read a thread of yours and wanted to reply there, but the thread was locked, so I'm posting this here.


:With regard to your feeling that another poster is impuning your abilities as a chef:
As a rule, I dont usually post recipes or offer cooking advice here on DU for just that reason. As a professional chef, you find yourself (more than you might imagine) dealing with wannabes and even other professionals who will make it their business to try and best you at your craft no matter how good you are. There are many aspects to being a good 'chef'. I like to think I can hold my own with any of them, but there will always be those who are better at something than me, and those whose skill could never equal mine, given the years of school and practical, professional experience I've accumulated. It's been my experience, when confronted with one of these types, that they are generally insecure about their own abilities and are, in a way, gauging themselves against you. Sort of a left-handed compliment... almost.
So, my advice is this.....let that person go on working furiously to try and denigrate your abilities by blowing their own horn at your expense. YOU know what you are able to do, let those who arent so sure of themselves keep pontificating until they've convinced themselves that THEY know what they can do.
No GOOD chef gives away their secrets or feels it necessary to trash talk another chef. Only uninspired chefs and home cook wannabes get anything out of doing that.

-chef-

[buddhamama]

5. thank you, chefgirl

for speaking up. i don't know who is attacking you corarose, but i am sorry that it is happening.

i can't understand why anyone would want to put another down in this manner. you're obviously proud of your progress and accomplishments as a chef,it takes a very small person to want to belittle your talents and make you feel insecure.

i can cook, but i am certainly no chef.

i have been around them though, and like any profession, everyone has there own way doing things, and believe their way is the right way.

my SO's uncle struggled through cooking school, he stuck with it though, because he loved to cook and had been doing so since he was a kid. He went on to own two restaurants, have his own cooking show on PBS and developed menus for foods that you can buy in the store.

keep your chin up!

[TheZoo]

14. Hear hear!

A completely agree chefgirl. I wouldn't just limit it to food only; I've seen fellow techs going after me or other techs because they're insecure about their own abilities.

Cora, please stay strong. I hope you keep us updated on the school & your classes :-)

[corarose]

32. Your are a True Friend

What was Marie's favorite Cookie? I bet you know this because that's the type of guy you are.

[corarose]

17. Thanks Guys

There are a few people on here that I really enjoy talking to and you all know it. I am an open honest person who is not two faced and I have a feeling that several people on here belong to that "group chat room group" and they pretend to be a friend.

THANKS FOR YOUR RESPONSE CHEFGIRL!

I could be sitting on my butt the rest of my life living off of SSD but I do not want to do that. I need a paycheck again and I need to feel like a Human Being by working even if it's volunteering. I also want to be a Teacher and I have the qualities of a Teacher. I never make fun of someone else at College because I think that I am better then them. We are all the same and we are all trying hard at what we are doing.

If you do a search on my message threads you will see that the same group of people come in on the threads in the last month.
Someone has a major problem because if that person was a Chef they wouldn't be on here 24/7.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=502754

Her/His group attacked me on this thread last night. The deleted posts had to deal with Diet Pills problems and washing them down with a drink to do away with myself.

We have a couple of Chefs with attitude at College and some of them have been worked over in the parking lot at the College and this is not a joke. The Restaurant People who don't have attitudes and are antisocial get along well.

I like to cook on my own and help others out when they need it.
I volunteer my days off at College to help the ones that are in need in the pastry dept. I don't have an attitude and this world is too big to think that you are the "only one".

Thanks Chefgirl you have the attitude that most of us have in the Culinary industry. We are the ones that have the connections that will get us places if need be if you know what I mean.

[chefgirl]

26. You're very welcome, Corarose

I just had to finally say something. I'm well aware of the situation you're referring to. I've been watching it play out recently and thats why I felt I had to speak up.
Just keep your head up and do your best. NEVER worry about another's abilities...only your own.....and you will do fine.
Thanks for the compliment about my attitude. Took a number of years of dealing with people with less than honorable intentions in the business to figure it all out. You will too.

-chef-

[Catshrink]

9. I make the best bourbon balls -- anyone want that recipe?

[kayell]

19. Yes please post the recipe

Unfortunately I just finished making a couple of batches this AM, but I'm always ready for an improved recipe. Bourbon and rum balls are a staple of my holiday cookie tins, since they can be made so far in advance.

[Catshrink]

21. Boubon Balls ---

Miss Billie's Bourbon Balls

This recipe makes about 2 dozen and can easily be doubled.

2 c. crushed Vanilla wafers
orange zest
1/2 c. chopped chocolate (I'm lazy and use Nestle's semi-seet mini-chips)
1/2 c. chopped pecans
1/3-1/2 c. booze (I use half rot-gut bourbon and half cheap orange brandy)
3 T. light corn syrup
2 T. cocoa powder
1 c. powdered sugar

More powdered sugar for dredging.

Mix 'em up, roll 'em into balls, roll 'em in powdered sugar. I like to let them incubate a few days in zip lock bags.

Potent and yummy!

[SiobhanClancy]

10. Irish Christmas Cookies

Irish Christmas Cookies

1 cup butter, softened
1 cup granulated Sugar
3 large eggs
2 cups all-purpose Flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped


Preheat oven to 375 F. and prepare two greased cookie sheets; set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

[GabysPoppy]

11. Cora, How about

Some of your delicious sounding recipes for us diabetics.

We want to share in your expertise too.

[corarose]

18. Cognac-Laced Truffles

Cognac-Laced Truffles

Servings: 3-1/2 dozen truffles

Ingredients


1/4 cup cognac
1/2 heavy cream
11 squares (1 ounce each) semisweet chocolate, chopped
3 squares (1 ounce each) white baking chocolate, chopped
1 square (1 ounce) unsweetened chocolate, chopped
3/4 cup confectioners' sugar
Coating:


2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar

Directions


Line 2 baking sheets with waxed paper. Heat cognac in a small saucepan just to simmering. Remove from heat. Add cream. Bring to simmering.
Place all the chocolate and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped. With machine running, add cream mixture in a steady stream. Process until smooth. Scrape into a medium-size bowl. Refrigerate just until thick enough to hold shape, about 1 hour.
Drop by rounded teaspoonfuls onto prepared baking sheets. With your hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place in freezer 30 minutes.
Prepare coating: Sift cocoa powder and confectioners' sugar into a small bowl. Add truffles, 3 at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature.

CAN WE HAVE THAT MUCH SUGAR. THIS IS FROM A DIABETIC COOKBOOK?

Calories: 76
Protein: 1 g
Fat: 5 g
Carbohydrates: 8 g
Exchanges: 1/2 Starch/Bread, 1 Fat

[GabysPoppy]

20. Thank you - whenever is good for you

[GabysPoppy]

25. How will check with my nutritionist

But I am drooling already!!!!!

:loveya:

[corarose]

22. Cherry Coconut Macaroons

Cherry Coconut Macaroons

(Yields 35 pcs)

2 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar substitute
1 teaspoon almond extract
2-1/4 cups grated coconut

Preheat oven to 375 degrees F. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar substitute. Fold in the almond extract. Then fold in the grated coconut. Mixture will be stiff.
Drop by teaspoonfuls onto a nonstick cookie sheet. Bake 20 minutes.
Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter.

Calories: 34.1
Protein: .546 g
Sodium: 5 mg
Fat: 3.23 g
Carbohydrates: 1.26 g
Exchanges: 1/2 Fat

[SiobhanClancy]

15. No-bake Chocolate Kahlua Balls

1 cup semi-sweet chocolate chips
1 can (5 ounces) evaporated milk
1 1/4 cups vanilla cookie crumbs
1 1/4 cups ginger snap cookie crumbs
1/2 cup confectioners' sugar, sifted
1/2 cup finely chopped walnuts
1/3 cup Kahlúa liqueur(or Tia Maria,Grand Marnier,whatever you love)
1 teaspoon pure vanilla extract
2 cups shredded coconut

1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Can decorate with colored jimmies if you like.
Makes about 4 dozen.

[kayell]

16. Ginger Rum Balls

A modified bourbon ball recipe

Makes about 4 dozen balls

3 cups crushed gingersnaps
1 1/2 cups finely chopped pecans (or pecan meal)
1 1/2 cups confectioners’ sugar, plus more for dusting
3/4 cup finely chopped candied ginger
1/4 cup light corn syrup
1/4 to 1/2 cup dark rum
1 tablespoon vanilla extract

In a large bowl, combine the gingersnap crumbs, pecans, confectioners’ sugar, and ginger. Mix the ingredients until they are well blended. In a small bowl, combine the corn syrup and rum. Add the vanilla extract and mix well. Pour the rum mixture into the crushed gingersnap mixture. Blend the ingredients well with a fork. Let the mixture sit for 1 to 2 hours. Taste the mixture. If you like, you can add up to another 1/4 cup rum at this point, making sure the mixture is not too moist to form into balls. If the mixture is too dry to roll easily, add more corn syrup. Shape tablespoonfuls of the mixture into 1-inch balls. Roll the balls in confectioners’ sugar to coat. Arrange the balls on waxed paper and allow to stand several hours to dry a little. These are best if allowed to age and mellow for a week.

[peekaloo]

23. Chocolate Chip/Peanut Butter Cup Cookies

2 1/4 cps all purpose flour
1/3 cp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cp butter/margarine softened
3/4 cp smooth peanut butter
3/4 cp light brown sugar (packed)
3/4 cp granulated sugar
1 tsp vanilla extract
2 lg eggs
5 2 oz pkgs. peanut butter cups
1 6 oz pkg semisweet chocolate chips

Preheat oven to 350

In a medium bowl combine flour, cocoa powder, baking soda & salt

In a large bowl, using an electric mixer/medium speed beat butter, peanut butter, brown sugar, granulated sugar and vanilla approx. 3 minutes until mixture is light and fluffy. Add eggs one at a time until thoroughly mixed. Shift mixer to low and slowly add the flour mixture until dough is smooth. Stir in peanut butter cups and chocolate chips.

Drop either by tablespoon or teaspoon (your preference) and bake 13-15 minutes. Cool on wire rack.

Excellent with milk!

:9

[haele]

27. Granola Lace and gingerbread

(Warning - these are not Atkins-friendly!)

Hint #1 - Before embarking on an orgy of cristmas cookie baking, invest in some good waxed or parchment baking paper, or one of those silicon baking liners - enough for about 4 dozen per cookie mixture is a good rule of thumb. (I think I'll ask Santa for some silicon liners this year...)

Granola Lace:
(Makes 3 dozen)
.................
1/2 c. Corn Syrup
1/2 c. Shortning or 1/2 c + 2 Tblsp softened Butter
1/3 c. Brown Sugar or 1/3c + 2 Tblsp Blackstrap Molassass
2 cups Granola (any mixture)
.................
Preheat oven to 375 degrees and warm a large ceramic or metal mixing bowl so that by the time you will to use it, it will be around 90 degrees. (you can use a microwave-compatable plastic mixing bowl with about an inch of water in the bottom, nuke for around 30 seconds then empty water just before using)
In a 2 qt sauce pot, bring Corn Syrup, Shortning (or Butter) and Sugar to a boil over medium heat.
Transfer boiling mixture into warm bowl, add Granola to mixture.

While mixture is still warm, drop 1 level tsp of mixture onto sheets of parchment or ungreased cookie sheets until all mixture is used, 3 inches apart. Set aside any sheets you won't be baking immediatly in a warm, dry area.

Bake for 8 - 12 minutes, remove and let set and cool for 10 more minutes before removing from cookie sheet.

***************************************************************************

Traditional Family recipie Gingerbread (including anise frosting)-
Makes 1 dozen 8" gingerbread men, or 2 dozen 4" gingerbread squares.
..........
3/4 c. butter 1/2 c. fine or castor sugar
1/2 c. Blackstrap Molassas 1/4 c. water
3/4 tsp salt 3/4 tsp ground ginger or 1 tsp fresh finely grated ginger
1/4 tsp allspice 1/4 tsp cardemon
1/4 tsp nutmeg 1/2 tsp baking soda or cream of tartar
2 1/2 cup all purpose flour
.......
Preheat oven to 375 degrees
Cream sugar, butter, molassas and water. Add soda, spices, and salt, mix thoroughly. Mix in flour. Chill for 2 hours.
Roll and cut gingerbread into desired shapes. Using a large, flat spatula, place on cookie sheets or parchment, an inch apart.
Bake 8 - 10 minutes, cool for 3 minutes before removing with spatula.
Cool 20 more minutes before frosting.
.......
Traditional Anise Frosting -
1/2 tsp Anise extract 1/2 tsp vanilla extract
1 cup powdered sugar 2 tblsp milk or cream
1 egg white

Mix until creamy, seperate and add colors desired, refigerate for 1 hour before piping designs onto gingerbread.
........
And for our friends making C'haunakka cookies...
Home-made kosher version of powdered sugar:
Mix 1 cup granulated sugar (grind extra-fine in food processor) + 4 tblsp potato starch vice the normal corn starch used to make powdered confectioner's sugar
..........

Haele

[YellowRubberDuckie]

28. We love Oatmeal Chocolate Chip Cookies...

Our family hates raisins so we substitute them with chocolate chips, throw in your favorite nut (we use big chunks of pecans), and it's a great treat!
Duckie

[kayell]

29. Benne Seed Wafers

These are those wonderful little thin cookies that you can buy in the market in Charleston. Very fragile, but so delicious.

2 cups brown sugar
1 cup plain (not self rising) flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup lightly toasted sesame seeds
1 egg beaten
3/4 cup butter
1 tsp vanilla

Heat oven to 325 F.

Cream butter and sugar. Add beaten egg. Mix flour with salt and baking powder. Mix into butter mixture. Add vanilla and sesame seeds.

Grease baking sheet. Drop batter on in small 1 tsp or less dabs. Give plenty of space - these spread widely. They bake quickly, check every 5 minutes. Allow to cool for 1 - 2 minutes before removing from sheet.

These should be virtually transparent.

Makes about 100 little cookies.

[realFedUp]

30. 4 in 1 dough

This recipe's from Martha Stewart Living...
you can make this basic dough and divide in four parts
and add other stuff to it to make other cookies...

2 cups unsalted butter (4 sticks)
2 cups sugar
2 large eggs
2 T vanilla
2 tsp. salt
5 cups all purpose flour

In a bowl of an electric mixer, cream butter
and sugar together on high speed til light and fluffy
(about 5 min) add in vanilla.

With mixer at low speed gradually add in all flour and
salt.
Divide into four rounds, cover with saran wrap and
chill for at least an hour...will stay good for a week
in refrigerator.

Then....add some chips, or a dap of jam or chopped
nuts etc. Use your imagination. Usually bake at
350 degrees for 10 minutes or so.

[corarose]

31. Butterscotch Ranger Cookies

1 Cup Unsalted Butter at room temperature
1 Cup Granulated sugar
1 Cup Brown Sugar, firmly packed
2 Eggs
2 tsp vanilla extract
1 Tbsp water
2 Cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 Cups regular or quick cooking oatmeal
2 Cups cornflakes
1 Cup chopped walnuts (optional)

Preheat oven to 350. Butter one or two cookie sheets or coat them with nonstick cooking spray.

In a large bowl, beat the butter and granulated and brown sugars until mixed. Beat in the eggs, on at a time. Then beat in the vanilla and the water. Ina a medium bowl, toss together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter mixture and beat until combined. Add the oatmeal, butterscotch morsels, cornflakes and walnuts and mix well.

Place heaping teaspoonfuls of batter, about 2 inches apart, onto the prepared baking sheets. With moistened fingertips, gently press each cookie to flatten it slightly. Bake the cookies until lightly browned about 12 minutes. Transfer to wire racks to cool completely.

Makes 80 cookies.