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cheesemonstr's picture

you must try... (post #63295)

in

CM's cranberry lemon iced drops. DANG these are good. I last made them 2 years ago... thought to myself, well how good could they really have been... they were even BETTER than I remember. So thanks again CM for sharing this winner...


Is it in T&T yet?

MER02's picture

(post #63295, reply #37 of 89)

would oatmeal help? I agree, they are quite soft. Less brown, more white sugar?

helena's picture

(post #63295, reply #41 of 89)

Hmmm, will have to try the sugar substitution. I don't want to intriduce oatmeal though, I somehow don't think it fits this cookie. Ihad to use almonds instead of pecans (they are almost impossible to get here) and liked them a lot. I love the tang of the cranberries.

CookiM0nster's picture

(post #63295, reply #45 of 89)

To be honest, I think it would be impossible to get these crunchy. No matter what you do, the moisture in the cranberries is going to soften them.

MER02's picture

(post #63295, reply #47 of 89)

I am not interested in them being crunchy. They are so soft that thye fall apart when you pick them up or bite into the. I just want them to be a bit easier to eat. love the flavor and texture though.

CookiM0nster's picture

(post #63295, reply #50 of 89)

Hi Mer,

I was answering Helena's query.

If they're falling apart on you, though, try baking them just a touch longer. It's OK to let them brown a bit.

MER02's picture

(post #63295, reply #59 of 89)

How do you store them? I put some in a zip lock and others in tupperware. The zip lock ones fared ok, but the tupperware ones almost started weeping and they look a little wet after a few days.

Also, do you chop the cranberries with a knife or do a few pulses with the FP? I chose knife, but wasn't sure what you did if you were making cookies that were 1 tsp in size.

How do you recommend freezing them? Dough or baked? with or without frosting?

Will be making a batch this weekend. Love them!

CookiM0nster's picture

(post #63295, reply #63 of 89)

Hi Mer,

I freeze them - well-wrapped and already baked and frosted. I find the dough doesn't freeze that well - the cranberries get a bit watery when it thaws. When it somes time to eat them I thaw the cookies wrapped, then unwrap them and store them in a tin or in a zip lock - anything that will breathe a little, to keep down the weeping.

As for the cranberries I chop them by hand. If you slice them crosswise you get pretty little wagon wheels. it's a lot more work than the food processor, I know, but I only make them once a year, and it really does look beautiful.

cheesemonstr's picture

(post #63295, reply #65 of 89)

While we're discussing these cookies in such detail, maybe I can ask you yet another question. The pecans--do you do chopped or ground? I assumed finely chopped, but the version of the recipe I found didn't say anything other than 'pecans', and I just was curious what you did.


P.S. did the baking issue come down south yet?

CookiM0nster's picture

(post #63295, reply #66 of 89)

Chopped - coarse or fine depending on my mood.

And yes, it finally arrived yesterday. Phew!

helena's picture

(post #63295, reply #53 of 89)

That's what happened to me too. I'm glad to hear it wasn't just me, LOL! We happily ate crumbs though ;o)

Adele's picture

(post #63295, reply #48 of 89)

Do you think these would be okay to mail?  I have them on my 'to send' list.  I haven't made them yet, guess I should as I have all the ingredients.   

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

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

CookiM0nster's picture

(post #63295, reply #49 of 89)

I've been mailing them for years without any trouble. They will soften up a little more, but they should hold together fine.

Adele's picture

(post #63295, reply #51 of 89)

Cool.  I think I'm going to make them this weekend, bake off a couple so I can try them.  I have a recipe for Sugar Plums that I might just have to make a half batch this weekend, just to make sure they turn out okay.   I don't know if they will freeze or not.

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

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

anneelsberry's picture

(post #63295, reply #54 of 89)

Oooo. . . please pass along the recipe for sugar plums.  The Ballet does an annual Sugar Plum Tea and this might be fun to do for a silent auction item. TIA.

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

Adele's picture

(post #63295, reply #55 of 89)

Will do!

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

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

Adele's picture

(post #63295, reply #61 of 89)

The Sugarplum recipe comes from a delightful little book called The Christmas Candy Book by Lou Seibert Pappas.   I got this one when I went a tad wild buying the chocolate candy books.


Sugarplums


'Emblematic of the Christmas season, these healthful fruit-and-nut balls are a snacker's delight any time of the day, they are also the candy maker's friend, needing just a quick spin in a food processor.'


1-2/3 c pitted dates
2/3 c dried apricots
1 c almonds, toasted
1/3 c raw pistachios  (took me a while to find raw)
1/3 c candied ginger
@2T  grated orange zest
@2T fresh lemon juice or brandy
demerara sugar, turbinado sugar, or confectioners' sugar (optional)


Line a baking sheet w/waxed paper.
Place the dates, apricots, nuts, ginger, and orange zest in a FP and process until finely minced.  Add just enough lemon juice or brandy to enable the mixture to stick together and process to blend.
Shape the mixture into 1" balls and roll in sugar to coat evenly, if desired.  Place on the prepared baking sheet and let air-dry until no longer sticky, 1-2 hours.
To sotre, line an airtight container with waxed paper and layer the balls in it between sheets of waxed paper.  Refrigerate for up to 2 weeks.


Make @ 4 dozen balls.


The picture shows them in little Christmas boxes, with a ribbon around the box. 


There are lots of nice recipes in here, as well as techniques and pictures and tips for mailing.  One picture shows orange liqueur chocolate truffles served in a liqueur glass, looks very elegant.


Your idea sounds good, you could always write out the part that has 'Sugarplums dancing in their head' or whatever it is, and affix it to the top of the box or container.  As a matter of fact, I think I'll do that.  Just have to find it. 


Edit;  Twas the Night Before Christmas!  'The children were nestled all snug in their beds, While visions of sugar-plums danced in their heads;...'

 


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


Edited 11/3/2004 8:19 pm ET by Adele

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

helena's picture

(post #63295, reply #52 of 89)

yes, that makes sense. They were *so* good though!

RheaS's picture

(post #63295, reply #39 of 89)

Thanks CM. I made these on Sunday although I've made them before. I used Smart Balance instead of butter and hazelnuts instead of pecans. Still tasty but the original is much better. I'll add my nomination for T&T if cranberry lemon drops aren't in there already.

cheesemonstr's picture

(post #63295, reply #34 of 89)

From what I can tell these aren't in T&T yet... but judging from the response, I think we have over 3 nominations... so can it get put in there?


p.s. I found a 1 tsp cookie scoop for making these... LOVE it... so cute and tiny...

MER02's picture

(post #63295, reply #36 of 89)

where did you get that cookie scoop? I was thinking I needed one last night. Where oh where?

cookie1's picture

(post #63295, reply #38 of 89)

I would like to know where the cookie scoop came from too!

Cheryl

It is nice to be important, but it is more important to be nice!

KarenP's picture

(post #63295, reply #40 of 89)

 Mer do you have a resturant supply anywhere near you?  I believe I paid less than $5.00 for those I bought at the RS, they are something like $12.00 at the local store.


  edit:  I've seen the plastic version at target.


Edited 11/2/2004 10:25 am ET by KarenP

cheesemonstr's picture

(post #63295, reply #42 of 89)

I got it at a store in Calgary called The Jolle Chef... the brand I think was Norpro? Norsomething...


If you want one and can't find one near you, I could get one and send it out (you too Cookie1). They cost about $15 Canadian. Just let me know. They are soooo cute...

RheaS's picture

(post #63295, reply #43 of 89)

I'm fairly certain that I bought my 1 tsp scoop from TJMaxx, and Norpro sounds right for the brand.

cookie1's picture

(post #63295, reply #44 of 89)

Thanks, if I can't locate one I will take you up on your offer.

Cheryl

It is nice to be important, but it is more important to be nice!

cookie1's picture

(post #63295, reply #46 of 89)

I found a scoop on Cooking.com by cuisipro but it did not indicate the size of the scoop other than 1.25 in diameter. I shall continue to search.

Cheryl

It is nice to be important, but it is more important to be nice!

MER02's picture

(post #63295, reply #58 of 89)

I am going to check out TJMaxx/Home Goods and the rest supply store this weekend. I really think that I "need" it.

Dutchess's picture

(post #63295, reply #56 of 89)

These cookies sound wonderful, I am definitely going to make them.  Cookimonster's recipes are always a winner!  On the subject of cookies, would anyone have a recipe for a pumpkin cookie.  There is a take-out restaurant in my office building that sells the most delicious soft pumpkin cookies frosted with a brown sugar frosting.  The cookies sell for $1.19 each --- I can't keep buying them or I'll go broke.  I have looked through all my cookbooks and can't find anything similiar.  TIA for any help.

Jean's picture

(post #63295, reply #57 of 89)

Check out the recipes in the pumpkin cookie thread. Maybe one will do.. Good to see you, BTW.  http://forums.taunton.com/tp-cookstalk/messages?msg=7402.1

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


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Dutchess's picture

(post #63295, reply #67 of 89)

Thank you, Jean, for the link.  I am going to try the second recipe you posted.  I am thinking of topping them with the butterscotch frosting from the recent FC cupcake article.  <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Tracy, did you ever find a recipe that duplicated the Amish cookies?  You described exactly what I am looking for --- big, soft, pumpkiny, spicy cookies with frosting.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />