NEW! Google Custom Search


Cookies-- what are you baking?

Pielove's picture

After many many batches of chocolate chip cookies, I finally found a recipe we love-- my husband's grandmother's recipe (   I've made about 5 batches of these-- I'm on my second 72-ounce bag of chocolate chips.  Don't worry, I've been bicycling a lot and most of the cookies get shared, I swear!

Anyway, now I am a bit tired of chocolate chip cookies and am looking for other cookies.  I noticed a recipe for vanilla slice-and-bake cookies in the Holiday Baking issue.  I remember seeing this recipe before, when it was published in 2007, and again in a cookies special issue.  So, having bought this recipe several times (see attached photo), I decided to finally try it.  Here's the link:

These were really good-- better than the Chewy or Crunchy Sugar Cookies that we made as part of the Challenge.  Somehow they were crunchy and buttery, with a great vanilla flavor.  Plus I love the slice-and-bake format-- so convenient.  Yum!  I made some with Halloween sprinkles and I bet they would be good with a lemon glaze, or as sandwich cookies.

So, is anyone else baking cookies?  It's getting to be the season....


Gretchen9's picture

You know, I don't think you (post #71538, reply #1 of 34)

You know, I don't think you could beat the Joy of Cooking slice and bake vanilla cookies.  And their peanut butter cookies.

Pielove's picture

Joy of Cooking (post #71538, reply #2 of 34)

Thanks Gretchen!  Ah, I love peanut butter cookies, but my daughter hates all things peanut butter, so I will have to keep those in mind for my own indulgence!


Gretchen9's picture

I did mention others--there (post #71538, reply #4 of 34)

I did mention others--there are lots in there.

Pielove's picture

cookie press (post #71538, reply #3 of 34)

At the risk of talking to myself (more than usual), I would also like to know if anyone has experience with cookie presses?  I was thinking of getting a new one, but they all look like poorly made crud.


ICDOCEAN1's picture

Cookie Press (post #71538, reply #5 of 34)

I have given two away over the years because as I have often mentioned, baking is not my favorite sport, but with that said I would look for a "professional" model which is going to be a little sturdier and they aren't that much more expensive.  Here is a link to a great looking one:

My mother must still have one that has to be 50+ years old or better, but made out of aluminum.  I'm thinking that you might love using one especially with your daughter as an assistant.  Let me know what you decide.

PatisserieStainlessSteelCookiePresswithTenDiscs.jpg1014 bytes
kitchengoddess's picture

Not yet (post #71538, reply #6 of 34)

I haven't been baking any cookies yet.  I will be gearing up for some major baking soon though.  I can't believe the number of issues/special issues you have with the same recipe...although I must confess I probably have most of those too :)

I love the peanut butter cookies from FC.  I had never had peanut butter cookies before.  I hear that most of them are really soft and goey. I much prefer a sugar cookie than soft cookies so the FC recipe was perfect for me.

The idea of a cookie press is tempting for me too pie, but I haven't seen many recipes and I wonder how labour intensive they would be.  If you find a good cookie press and or recipes let me know.  I may be game to try it out.    The only problem is that I LOVE sugar/butter cookies so I would probably eat the whole batch myself!! YIKES!

Pielove's picture

Cookie press (post #71538, reply #7 of 34)

Hey kitchengoddess, ICD, and Gretchen!

Eating the whole batch is exactly the problem I have been having with these vanilla slice-and-bake cookies, they are so good-- buttery and crisp!  As for press cookies, I will keep you posted-- I am bidding on an old-school cookie press on ebay-- although, ICD, I like the one you posted too.  I think my press (if I win) will come with a recipe.  I was also thinking of trying this one:

I would love to hear what is in your holiday baking plans (oops, almost wrote "pans", a rare typo that works!).


Pielove's picture

spritzfest! (post #71538, reply #9 of 34)

I tried my first spritz cookies today, using that cream cheese recipe from FC.  I have to say, the cookie dough is kind of meh-- the recipe didn't include any salt, but I added salt and doubled the vanilla-- and it was still kind of meh.  One of the reviewers complained that the dough was like pre-fab dough you would buy-- I kind of agree.  Next time I'm using Amy (Schnitzel)'s mother's recipe. 

Making spritz cookies was kind of fun-- it is very fast, especially compared to cookies where you have to chill the dough, roll it out, etc..  I did have some trouble getting the cookies to stick to the baking sheet.  I have aluminum half-sheet pans-- I will have to experiment a bit more, but spraying Pam on the disc seemed to help with "detachment".

More cookies!


spritz1.jpg42.59 KB
kitchengoddess's picture

meh, really? (post #71538, reply #10 of 34)

well, that is too bad. When I saw that recipe in the new cookies book I was so excited!!  I don't have a cookie press but I thought of using a pastry bag.  Could you post your suggested recipe?

Pielove's picture

biscotti (post #71538, reply #8 of 34)

I made this recipe today:

but instead of dried cranberries with orange zest, I used blueberries with lemon zest.  I was also too lazy to separate the egg (the recipe calls for one egg plus one egg white) so I threw both eggs in.  To soak up the excess liquid, I added out 2T cornmeal.

Anyway, these biscotti "straws" came out great-- not too sweet, and a great crunchy texture.  I like that they are longer and much thinner than regular biscotti-- the recipe has you cut them only 1/3 inch thick, so they are dry and crisp.  I think I will try shaping other biscotti (such as my favorite gingerbread biscotti) this way-- I love the thin and crunchy cookies.


P.S. I am also now the proud owner of a vintage Mirro cookie press, so expect some spritz cookies in the near future!!

biscotti.jpg102.98 KB
Pielove's picture

meh-- or not! (post #71538, reply #11 of 34)

Hey kitchengoddess!

Actually, the cookies have kind of grown on me-- they are rich and tender and they keep really well.  I did add 1/2 tsp salt to the recipe-- I was surprised that they didn't include salt.  I was also surprised that the cream cheese recipe included no leavening!

Here is the other recipe-- it's from Amy, aka Schnitzel, aka the search goddess-- she can find anything.   I haven't tried it yet, but it looks rather straightforward-- the only thing I'm not sure about is chilling the dough-- I think it needs to be soft in order to get through the press.  I will see!

So, have you baked anything from the new Cookies book?

Cheers, Jen



1 cup unsalted butter, softened
3/4 cup granulated sugar
2 tsp. pure almond extract
1/4 tsp. salt
1 large egg
2 1/2 cups all-purpose flour
1/2 tsp. baking powder

Cream butter and sugar together, add extract and salt; beat until smooth.
Mix in the egg.
Whisk together the flour and baking powder.
Mix wet and dry ingredients until just incorporated.
Chill the dough.

Bake at 350°F until the edges just start to brown a little.


schnitzel's picture

Spritz (post #71538, reply #13 of 34)

Chill the dough and as you press, it continues to warm to room temp. Straight from the fridge it is difficult to press, but you do get nice points (peeks?) from the star tip. BTW, I only use the star tip for Spritz, making an 'S' shape or wreaths "O's". You will find the right temp as you press the cookies out. If the dough gets too soft, place the whole press (loaded with dough) into the fridge for a few minutes to firm it up a bit. There are my Swedish grandmother's cookies. No big wow factor, just nice little bites.

Pielove's picture

Chilled (post #71538, reply #14 of 34)

Thanks for the advice Amy!  I like chilling cookie dough, as it makes it easier to do things the next day.

As for the FC cream cheese spritz, the recipe is growing on me-- definitely better on the second and third days.  It's been about 5 days and the cookies are still really tender-- not stale at all.  My daughter is really in love with these cookies too.

likes to cook lamb, I bet your cream cheese slice-and-bake cookies are similarly good keepers.  Also, I see on facebook that FC is having a holiday cooking contest and the theme is large-batch cookies-- I bet if you scale up, you might have a good entry-- especially if you add maybe some nuts or fruit.

Cheers, Jen

kitchengoddess's picture

gone but not lost! (post #71538, reply #17 of 34)

Hi there, it has been a long time since I came in here to peruse.  Life gets in the way!!! ARGHH!!! LOL

Well, this weekend is my marathon baking.  I have a few FC cookies on the list and some other choices as well.  I think I'll be making well over 30 doz cookies.  I booked myself a massage for the end of day 4 of baking as I know I'll need it.  Also, I think for next year I will look into one of those gel mats because it is marathons like these that kill my knees!

I'll report back and if I have time in btwn batches I'll take pictures.

Pielove's picture

and not forgotten! (post #71538, reply #18 of 34)

Hey kitchengoddess, great to hear from you-- good luck with all that baking, I look forward to a report sometime later.... much later.  After 30+ dozen, a massage is a brilliant idea!

As for those spritz cookies, I have revised my initial opinion-- they are actually quite good and they keep very well.  They were still beautifully tender a week after I baked them!  I'm still going to try Amy's family recipe, but the cream cheese one was quite worthy.

Have a great holiday and happy baking!  The gingerbread men are next on my list-- my daughter wants to make little faces on hers, like in the photo!

Cheers, Jen

kitchengoddess's picture

Marathon over (post #71538, reply #19 of 34)

So, after 2 straight days of standing and 2 hrs of baking this morning I am officially DONE! YAY!

I figure I made 70 dozen cookies of 9 different varieties.  Some were FC recipes (planned before I got my big book) and some were  from Canadian Living Magazine.  I was surprised that out of all of the FC recipes only one was in my big book, which at first was disappointing because then I had to have several issues out but then I was glad because it meant I didn't pay for the same recipes twice.

The only little hitch was with the ginger crackles.  I have to say, I had a horrendous experience when making cookies that had molasses in them years and years ago and had sworn never to make any cookies with molasses in them ever again.  I planned on the ginger crackles and I either didn't look or completely missed the fact that the recipe needed molasses.  I am very happy with how they taste, but they didn't come out at all like the picture did.

My feet and knees are not too bad thanks to all the help from DH with cleaning up, etc.

Would I do it again, you betcha!

Pielove's picture

WOW!! (post #71538, reply #23 of 34)

You're totally my baking hero!  Those cookies look great-- the photo of the chocolate thumbprints is especially beautiful!  I love those ginger crackles-- usually mine spread a bit more and flatten out.  It looks like a great distribution of flavors-- some nut, some chocolate, not too much of any one thing.  Great stuff!

All I did was make another batch of spritz!  I still didn't try Amy's recipe-- since I knew the cream cheese version kept well, I made another batch for my in-laws' cookie exchange.  I added a little more flavor and a tiny bit of baking powder-- they came out really tasty, but I am still having spritzing issues.  The dough sticks to the plate, not to the pan.  I googled around and it looks like my dough may have been too soft-- the Wisdom of the Internet recommends either adding more flour, or chilling the dough-- I will try chilling next time.  (Edited to add-- chilling, just like Amy said to do!  Ha, should have paid attention!)

Ha, I think I made 4 dozen!

Did you get that massage?

Cheers, Jen

spritz2.jpg59.03 KB
kitchengoddess's picture

Maybe next year (post #71538, reply #20 of 34)

Maybe I'll try the cookie press next year.  I make most of them to sell.  I have a few costumers that would rather have me bake their cookies.

Yeah, I was expecting the crackles to spread out but I guess something didnt work very well.

My massage last night was heavenly :)

Pielove's picture

cookies (post #71538, reply #22 of 34)

Ha, with cookies like that, I would rather have you bake my cookies too!  Try the cookie press a few times before the big day-- it can squeeze out a lot of cookies very fast, but I am finding it a total pain to dial in.

We made the gingerbread men (snow and regular) from Issue 114 today.   Last time I made gingerbread men, the dough was miserably sticky and so hard to deal with.  This dough is much better-behaved, because it is frozen first-- as it warms up, it goes through a nice, non-sticky phase when you can actuall work with it!  Tastes good too!  The kid had tons of fun decorating the cookies-- none came out as nice as in the photo, but noone really cared!


gingerbread.jpg74.43 KB
kitchengoddess's picture

Thanks, I am always looking for new customers :) (post #71538, reply #24 of 34)

Thanks! I started it last year to make extra money and it was so successful that I decided it to do it again.  It certainly helps to make Christmas happen.

The gingerbread men look so cute! I love it that your daughter is so into baking and cooking!


Pielove's picture

gingerbread again (post #71538, reply #29 of 34)

I had one hunk of gingerbread cookie dough in the freezer, so I baked rounds-- I didn't feel like messing with shapes.  The circles looked good, so I decided to fill them-- I wanted to make ice cream sandwiches, but didn't have any ice cream, so I ended up making a filling with lemon (zest and juice), and goat cheese, plus powdered sugar.  That was really good-- the  goat cheese added a bit of complexity!  Also, the cookie absorbed some of the liquid from the filling and got nice and soft.  Yum!  Surprisingly, the kid liked them too.


gingerbread-goat.jpg44.84 KB
schnitzel's picture

Spritz (post #71538, reply #28 of 34)

Yesterday, I made a small batch of spritz, replacing the usual baking powder in the recipe with bakers ammonia (ammonium carbonate). They are wonderfully light and crisp! I think I'll make them this way from now on. Bake them just until they start to show some golden color, but still quite pale. Better post a picture before they disappear. ;·)


spritsar.jpg269.58 KB
kitchengoddess's picture

YUM! (post #71538, reply #25 of 34)

these look so good!! maybe I'll look for a cookie press on sale after the holidays.  I've been spending too much money on gifts and other necessities so I'll have to hold on for now :(

schnitzel's picture

Thanks! (post #71538, reply #26 of 34)

And you can make these using a pastry bag fitted with a star tip. Just a thought. ;·)

Pielove's picture

spritz! (post #71538, reply #27 of 34)

Amy, those do look great!  I may have to try the pastry bag-- I am having fun with the spritz cookies, even the "failures" are tasty.


how to cook lamb's picture

  a not too sweet yet (post #71538, reply #12 of 34)


a not too sweet yet delish cookies and very easy to make.  here we go

1 package (3 oz.) cream cheese
1 cup butter
1/2 cup sugar
2 1/2 cups flour
1 tsp vannilla
1 tsp lemon juice

Cream cream cheese and butter together thoroughly. Add sugar and beat well. Add flour and mix until well blended. Add vanilla and lemon juice. Firm into a roll and wrap in waxed paper; chill overnight . Slice and bake on greased cookie sheet at 350 deg for 15-20 minutes.

Yield: 4-5 dozen
oregon77's picture

Auntie Mary's Cookies (post #71538, reply #15 of 34)

I baked these last Christmas for cookie gift platters, and they are so good! I cut the recipe from the December 1989 issue of Ladies' Home Journal, and had forgotten how delicious and different they are. I'm making them again this year.

Auntie Mary's Cookies

Dough: Beat 1/2 c. softened butter, 3 oz. softened cream cheese, 1/2 c. sugar and 1/2 c. firmly packed brown sugar in a mixer bowl until light and fluffy. Add 1 large egg and 1 tsp. vanilla extract and beat until well blended. Stir in 2 c. all-purpose flour, 1/2 tsp. baking powder and 1/4 tsp. salt. Divide dough into quarters; wrap separately and refrigerate 2 hours or overnight.

Filling: Combine 2/3 c. sweetened condensed milk and 2/3 c. (4 oz.) semi-sweet chocolate chips in a medium saucepan and stir over medium heat until chocolate is melted. Remove from heat and stir in 1/2 c. chopped almonds or walnuts (any nut will do.) Cool to room temperature.

Assembly: Roll each dough quarter on a well-floured surface into a 10"x6" rectangle. Spread one quarter of the filling lengthwise down the center of each rectangle. Fold the dough lengthwise in thirds over the filling, so you have one 10"x2" piece. With a metal spatula, carefully tranfer rolls seam side down to greased cookie sheet. (This is easier if the dough is well-chilled; if the dough breaks a little, just pinch it together and it should heal itself during baking.) Repeat the process with the remaining dough and filling.

Bake in preheated 350 degree oven for 20 minutes, or until lightly browned. Cool on wire racks. Sprinkle the rolls with sifted powder sugar and cut each piece into 12 triangles. (Makes 48 cookies)

P.S. Thanks for the great forum, everybody!

Pielove's picture

Auntie Mary (post #71538, reply #16 of 34)

Hi orgeon!  That is a different cookie-- I will have to give it a try, I love fudge and nuts!  Thanks for sharing and great to have your contribution to the forum!

Cheers, Jen

how to cook lamb's picture

Auntie Mary's Cookies (post #71538, reply #21 of 34)

this would be a challenge for me to have the douh flattened evenly so that the filling won't spill out of the dough.LOL.

Pielove's picture

chocolate crackle cookies (post #71538, reply #30 of 34)

My daughter requested chocolate crackle cookies-- the kind covered with powdered sugar.  I've made the FC ones, but I'm considering Martha's recipe.  Anyone have any thoughts on this:


Edited to add, here is the FC recipe:

I really liked these, but they work better with granulated sugar than with powdered sugar-- and the kid has to have powdered sugar!