Got a cookie recipe that's your favorite to share?
glenda_al
11 years ago
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Comments (24)
Chi
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Cookie recipes - requests from Whats on your cookie tray thread
Comments (12)Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam....See MoreWhat is your favorite cookie recipe?
Comments (22)These are really good if you want something chocolate. Mocha Truffle Cookies 1/2 cup butter 1/2 cup semisweet chocolate pieces 1 tablespoon instant coffee crystals 3/4 cup sugar 3/4 cup packed brown sugar 2 beaten eggs 2 teaspoons vanilla 2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate pieces In a large saucepan melt butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased cookie sheets. Bake in a 350 degree F oven 10 minutes. Let cool 1 minute before removing from sheet. Makes 30 cookies....See MoreGlenda, need help
Comments (9)https://www.epicurious.com/recipes/food/views/pistachio-cranberry-icebox-cookies-236664 The picture shows them as squares, though I suppose logs would work as well. They sound like a delish combo for sure!...See MoreMy favorite recipe for chocolate chip cookies has competition!
Comments (34)Another vote for good old fashioned flat pure aluminum cookie sheets. I didn't mesn to imply that warmth was the only cause of spread—just that no matter what you bake on, if the butter is too warm and soft in the dough, you will have spread. That's also why oil doesn't work well in most cookies. Chloebud, what I do know about a long chill/rest time is that the flour soaks up the water from the butter (and eggs if there are eggs). The result is just druthers. The different level of absoption will give you a different texture, though the difference might be subtle. One problem is that in a long soak, gluten will develop more, making your flour choice more important. You need some gluten for loft and chew, but you don't want tough! I know Chloebud has this down. I'm just pointing out some places where the complexity of it all can trip up people who just change things. I can't even fathom how many thousands of lovely cookies I've baked, but I've know people to use the exact same recipes and fail....See Moreont_gal
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3 years ago
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glenda_alOriginal Author