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Cookie Exchange

sbreckenridge's picture

Cookie Exchange (post #64085)

in

Okay, I know I'm way early on this, but...


I'm thinking this thread will be a good place to share your favorite Christmas cookie recipes and pick up ideas for new ones. This will be part of a special holiday cookie feature on the Front Burner, which will actually be up on FC.com shortly.


I'll kick things off with one of my family's favorite recipes. These mini pecan tarts were so popular, we named our first dog after them.


Pecan Tassies


Yield: about 5 dozen


Crust:


8 oz. (2 sticks) unsalted butter, softened


6 oz. cream cheese, softened


2 1/2 cups all-purpose flour


pinch of slat


 


Filling:


1 cup chopped pecans


1 1/2 cups packed dark brown sugar


2 eggs, well beaten


2 Tbsp unsalted butter, melted and cooled


1 tsp. vanilla extract


 


Preheat oven to 350 degrees F. Cream together butter and cream cheese. Beat in flour and salt. Roll dough into 60 balls the size of a large marble. Press 2 dozen balls into two nonstick mini-muffin tins, pressing dough up the sides of the muffin cups to form crust. Set aside.


In a medium mixing bowl, combine all filling ingredients. Fill each crust with about 1 to 1 1/2 tsp of filling (filling should come to the top of the crust). Bake tassies for 30 to 35 minutes, until filling is set and crust is golden brown. Repeat with remaining dough and filling.

wonka's picture

(post #64085, reply #1 of 101)

COFFEE CRISPS


1 3/4 cups flour


1/4 tsp each salt, baking soda and baking powder


1 Tbsp powdered or granulated instant coffee (I like the looks of the granulated in the cookie)


1/2 cup butter


1/4 cup vegetable shortening


1/2 cup each granulated sugar and firmly packed brown sugar


1 1/2 tsp vanilla extract


1 egg yolk


3 Tbsp (approx.) granulated sugar


1/4 cup (approx.) coffee bean-shaped chocolate candies


1. In a bowl stir together flour, salt, baking soda, baking powder, and instant coffee to blend thoroughly; set aside. Preheat oven to 375 F.


2. In mixer bowl combine butter and shortening; beat until fluffy. Add sugars and beat until well blended. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating until just well combined.


3. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased baking sheet. Dip a flat bottomed glass in granulated sugar (I grease the bottom of glass first),and use it to flatten each cookie to a thickness of about 1/4 inch. In the centre of each cookie, place a coffee bean candy.


4. Bake until cookies are golden brown and feel firm when touched lightly (10 to 12 minutes). Let stand on baking sheets for 1 to 2 minutes, then transfer to wire racks to cool.


Makes about 3 dozen 3 inch cookies.


Source: Cookies at the Academy - California Culinary Academy

gardencat's picture

(post #64085, reply #2 of 101)

These are very rich, but my family and friends fight over them, even the scraps!

White Chocolate Blackberry Squares

Melt: 1/2 cup unsalted butter
Stir in: 6 oz white chocolate (Baker’s is all right)
Set aside .
Beat on high until thick and lemon-coloured (about 5 minutes): 2 eggs
1/2 cup white sugar
Stir chocolate and butter mixture until all melted and then add to egg mixture.
Add: 1 cup flour
1/4 tsp. Salt
1 1/2 tsp. Vanilla
Spread 1 / 2 of the batter until a greased 9 inch square baking pan and bake at 325 for 25 minutes until golden.
Cool x 5 minutes
Spread 2/3 cup blackberry (or raspberry) jam on the base (it should be a good quality jam, like “Hero” to work properly).
Stir 225 grams (1 pkg) white chocolate chips into the rest of the batter (again, Baker’s is good, Chipits is NOT). If you can’t get Baker’s then get Callumet’s (from fancy food shops) or similar quality.
Drop by spoonfuls evenly over the jam.
Bake again for 30-35 minutes
Cool completely before cutting (small squares because it is sooooo rich!
Enjoy!


Edited 11/6/2006 6:01 pm ET by gardencat

Adele's picture

(post #64085, reply #5 of 101)

White Chocolate Blackberry Squares Do I have to wait until Christmas?


All my favourites have been gleaned from here.  Cissy's Ginger Logs, CM's Cherry Chocolate cookies (now a tradition w/Fiona) and many others.  Just pulled those recipes to start ingredient gathering.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

gardencat's picture

(post #64085, reply #6 of 101)

No, you don't have to wait! In my circle, we just agreed that these were too good to have all the time, so once a year at my Christmas Tea is it Although I make 1500 cookies for Christmas (more or less) these are always one of the top choices. I hope you enjoy them too!

Adele's picture

(post #64085, reply #39 of 101)

White Chocolate Blackberry Squares


Made these today.  I calculated 225 grams to be 8 oz, but I had a 12 oz bag of white chocolate chips, so used half for the beginning of the recipe (6 oz) and then 6 oz instead of 8 (225 grams) for the second part. 


Used blackberry jam, and the next time I'll let it sit overnight over a colander w/coffee filter to drain it a bit.  The bottom layer got saturated, I can only assume it was due to liquid from the jam.  You did mention using a good quality, so it's my fault for not following correctly.  (Not that I used a bad one, I'm just cheap & don't use jam on a regular basis)


ANYWAY, these are really, really good.  They will be on a dessert tray later this week, I'll put them in candy wrapper thingies.  Full of flavor & rich.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

gardencat's picture

(post #64085, reply #40 of 101)

I'm so glad you enjoyed them! I once made these with a more 'watery' jam and had the same results then that you did. That is when I decided to go upscale on the jam. I usually use the "Hero" brand as it is thick and tasty.
I planned my Cookie backing weekend--hurrah! Now I have about 6 weeks to plan what I will make this year.

Heather's picture

(post #64085, reply #41 of 101)

All of the fractions in your recipe show up as question marks for me, except the 2/3 C of jam. How much butter, sugar, salt, vanilla do you use. Also, do you put 1/2 of the batter in the pan for the base? These sound delicious, thanks for posting.

gardencat's picture

(post #64085, reply #46 of 101)

Dear Heather:
I went back and changed the fractions so that you should be able to read them. Most are one half, except the salt. This happened because I cut and pasted it from a file on my computer. I'm sorry. I hope it works for you now. If not, let me know.

Heather's picture

(post #64085, reply #47 of 101)

Thanks very much--it looks perfect now. I'll be trying those soon.

slycat's picture

(post #64085, reply #79 of 101)

Here is my contribution. I made these last night and they are really good.  This is out of one of Martha’s magazines. I don’t know which one as my sister scanned it and sent it to me.


 


Coconut Sugar Cookies  ~ makes about 5 dozen


 


7 oz coconut


3-¼ cups all-purpose flour


1 ½ teaspoons baking powder


½ teaspoon salt


1 cup unsalted butter ~ at room temp.


1 ½ cup sugar


2 large eggs


1 ½ teaspoons vanilla


1/8-teaspoon coconut extract


 


Process coconut in a food processor until finally ground. Whisk together flour, coconut, baking powder and salt in a small bowl and set aside.


Put the butter and granulated sugar into the bowl of an eclectic mixer fitted with the paddle attachment: mix on medium speed until pale and fluffy, about 3 minutes.  Reduce speed to low. Mix in eggs, vanilla, and coconut extract. Add flour mixture: mix until just combined. Divide dough into thirds: wrap each in plastic. Refrigerate until firm but malleable, about 1 hour.


Roll out dough between 2 sheets of lightly floured parchment to ¼ inch think. Repeat, and stack between parchment on a baking sheet. Refrigerate dough until firm, about 30 minutes.


Preheat oven to 350. Cut out shapes with a floured cutter. Space 1 ½ inches apart on baking sheets lined with parchment. Bake until edges are golden ~ 11-13 minutes. Let cool and glaze if desired.


 


Glaze:


1 cup unsweetened coconut milk


8 cups confectioner sugar


 


Whisk together until smooth: Drizzle or spread on cooled cookies and sprinkle with sugar if desired.


 


Cathy

Jean's picture

(post #64085, reply #80 of 101)

Thanks, sounds interesting.  I'll bet there's no coconut extract in this town though.



They told me I was gullible and I believed them.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
slycat's picture

(post #64085, reply #81 of 101)

I know I had to look all over for real extract. You don't use much, but I don't think the cookies would be the same if you left it out.
You know, on another note I wanted to thank you for posting the breast cancer site on your postings. It reminds me each day to click on it.

Cathy

Jean's picture

(post #64085, reply #82 of 101)

Oh, thanks for doing that.  I hope you are one of many. It only takes a couple of seconds and with our collective efforts many women are getting those mammograms that otherwise would not.



They told me I was gullible and I believed them.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
msm-s's picture

(post #64085, reply #83 of 101)

can any of you who have tried or posted recipes tell me if (and which) gingerbread cookies might work best for baking in a mold? i found a nifty cast iron gingerbread "chateau" mold at a yard sale. you roll the dough into the mold for nicely detailed roof and 4 walls.
i'm not concerned about flavor, just loking for good durable building material.
also, i've never baked anything in a cast-iron mold (like corn sticks shaped like ears of corn), and would appreciate any advice you have on whether to oil or flour the mold first. the directions and any recipes that came with this set of 2 molds was long gone before i bought it. thanks-
BTW all these cookies sound great!

Edited 12/12/2006 12:01 pm ET by msm-s


Edited 12/12/2006 12:04 pm ET by msm-s

Anu's picture

(post #64085, reply #86 of 101)

I made the white chocolate blackberry squares last night. Thanks for the recipe.  They are SO rich!  Next time, I will try to line the pan so I can get them out easier.  The jam oozed and glued itself to the sides of the pan.


cheers,


Anu

gardencat's picture

(post #64085, reply #91 of 101)

I'm so glad! I was thinking of lining the pan this year too, to deal with the edges issue and the clean up. Great minds! I will make mine sometime next week. Thank you for letting me know how they worked for you.

Adele's picture

(post #64085, reply #92 of 101)

I made them for the second time, using raspberry instead of blackberry for this batch.  I tend to always line pans whether they say so or not- LOL.


A couple of things I did differently this time were:  As soon as the bottom layer was done, I put the pan in the sink with cold water.  Did this because I was tired and didnt' want to wait a second longer to wait for it to cool.  The second part of the chocolate, the topping, I kept warm with the bowl immersed in a larger bowl that was filled with hot water.  This made it easier to spoon the top on. 


I'm cutting into it tonight.  :)


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Anu's picture

(post #64085, reply #95 of 101)

I made mine last night.  The chocolate mixture was very liquid when I poured it on the crust.  I was a bit worried because the instructions say pour/spread.  No spreading could be done here.  But once it baked in the oven for 35 min, it set up nicely.  Its in the fridge. 


I made them for an open house on Sat.   Should I wait and cut them on Sat or cut them on Friday and put them in a airtight container and put it in the fridge?

Adele's picture

(post #64085, reply #96 of 101)

Liquid?  Even having mine a little warm I still had to spoon.  It wasn't pourable at all, which I think would be easier.


I had mine in the fridge for two days and cut it last night to put in tins for UPS today.  Personally, I would wait.


 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Anu's picture

(post #64085, reply #97 of 101)

Thank you, I'm going to wait.  I think it will be fresher tasting and cutting doesn't take much time :)

pamilyn's picture

(post #64085, reply #98 of 101)

Line the pan with parchment. Works like a charm.

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Anu's picture

(post #64085, reply #99 of 101)

Will def be doing this next time.  Poor dh had kp duty and he had to soak the pan.

avak123's picture

(post #64085, reply #3 of 101)

I highly recommend CookiMonster's Cranberry Lemon Iced Drops. Hope she doesn't mind. I am not a cookie person, but I think these are not only different, but a wonderful cookie.

Biscuit's picture

(post #64085, reply #4 of 101)

My contribution to the exchange.  I never ever have a holiday without these butter cookies.  They are perfect.  What's really great about them is that you can make them and freeze them, then just slice and bake when you want cookies.  From Alice Medrich:


Butter Cookies by Alice Medrich
makes about 4 dozen 2-inch cookies

16 tbl. unsalted butter, softenend
3/4 c. granulated sugar
1/4 tsp. salt
1 1/2 tsp. pure vanilla extract
1 large egg yolk
2 c. all-purpose flour

In the mixer or in a SS bowl with a wooden spoon, beat the butter with the sugar, salt and vanilla until smooth and creamy, but not fluffy, about 1 minute with the mixer. Mix in the egg, scraping down the sides of the bowl. Add the flour and mix until just incorporarted. Scrape the dough into a mass and knead it with your hands a few times just until smooth.

Form the dough into a log about 2 inches in circumference, srape and refrigerate the dough at least 2 hours, preferably overnight. May be frozen up to 3 months.

Preheat the oven to 325 degrees F. Use a sharp knife and slice the dough 1/4" thick. Place the cookies at least 1 1/2 inches apart on ungreased cookie sheets.

Bake 16 - 18 minutes or until light golden on the edges, rotating the cookie sheets half-way through the baking time.

Let the cookies sit on the pan for about a minute before transferring to a wire rack to cool.



BOY /boi/ n.  A noise with dirt on it.


Edited 7/5/2009 8:21 pm ET by Biscuit

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

katebreck's picture

(post #64085, reply #7 of 101)

Here's another good one from Sarah's mom.

Almond Crescents

1 c. soft butter
1/3 c. white sugar
2/3 c. ground blanched almonds

Mix together thoroughly with mixer

1 2/3 c. sifted flour
1/4 tsp. salt

Sift together and work into the above mixture
Chill dough thoroughly. Roll pencil thin by hand. Cut 2 1/2 inches long and form into crescent shapes. Place on ungreased cookie sheet. Bake 14-16 minutes @ 325 degrees. Remove from oven and cool on cookie sheet. When slightly warm dip in confectioner's sugar. If stored in cookie tin separate layers with wax paper.

jojo's picture

(post #64085, reply #9 of 101)

Wait!  Are you Sarah's sister?  If so, that's great!

katebreck's picture

(post #64085, reply #10 of 101)

No, I'm her mom.

jojo's picture

(post #64085, reply #20 of 101)

Very cool!  Thanks for the recipes and welcome!  I guess I should have figured it out from your post.  Duh! ;-)


Edited 10/24/2006 3:32 am by jojo

pamilyn's picture

(post #64085, reply #23 of 101)

Welcome. Stick around and have some fun!! Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

sbreckenridge's picture

(post #64085, reply #13 of 101)

Yeah, actually I guess my mom should get credit for the Pecan Tassies too (as well as my overall obsession with cooking!)