emptynestmom
Politicos
I have made 394 posts
Right now I'm Offline
I joined September 2016
I've received 62 likes
My gender is Female
|
Post by emptynestmom on Dec 13, 2016 12:13:30 GMT -5
I made some cookies for work and they have gotten very good reviews, thought I would share here...but I can't remember where the recipe came from!  I did make a double batch and used flaked sea salt (although I would guess you could sprinkle some coarse salt on top instead)
Caramel Filled Chocolate Cookies (I renamed to Salted Caramel Filled Chocolate Cookies)
2 1/2 cup all-purpose flour 3/4 cup unsweetened cocoa powder 1 tsp baking soda 16 T butter, softened (2 sticks) 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs 2 tsp vanilla 48 ROLO candies Flaked sea salt
In bowl, whisk together flour, cocoa and baking soda Beat together softened butter, sugar and brown sugar until creamy. Mix in eggs, one at a time until combined. Mix in vanilla. Gradually add in dry ingredients, beating until combined. Cover and refrigerate for at least 2 hours (mine were left overnight)... Preheat oven to 375 degrees. Divide dough into 4 parts, working one section at a time, and refrigerating others until needed. Divide into 12 even pieces. Take 1 piece of dough and wrap it around to cover a Rolo candy. When candy is completely covered, dip dough into the sea salt. Place on baking sheets lined with parchment paper (or greased). Bake until cookies are set and the top is just firm to the touch, about 8-10 minutes. Remove and leave cookies on the sheet to cool for about 4 minutes before removing to rack to cool completely.
|
|
BevE
Politicos
I have made 12 posts
Right now I'm Offline
I joined September 2016
I've received 6 likes
My gender is Female
|
Post by BevE on Jan 16, 2017 9:51:55 GMT -5
I have enjoyed these over the years at Christmas time. But if gingerbread cookies are your thing... these are delicious anytime! Moist and succulent and bursting with flavor! I roll mine 1/2" thick.
* Exported from MasterCook *
Gingerbread Men
Recipe By :Beard, James
Serving Size : 11 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cup flour -- sifted
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ginger
1/3 cup butter or lard
1/3 cup brown sugar -- firmly packed
2/3 cup dark molasses
1 each egg
There are so many versions of dough for gingerbread men. Some are very crisp, others puffy. In some countries the ginger, molasses, and flour are mixed and then stored in a crock in a cool cellar to age for a year. I've never found that it made that much difference in flavor, and few people these days have a cool basement -- or a cellar.
Sift the flour with the soda, baking powder, salt, and ginger.
Cream the fat, cream in the sugar, beat in the molasses and egg.
Add the sifted dry ingredients and combine well.
Chill slightly if the dough seems too soft. Roll out on a lightly floured board and cut into shapes with a floured cutter, cutters, or sharp knife. The thickness of the dough will depend upon the size of the cutters. If using a large cutter, have the dough at least 1/3 inch or, better, 1/2 inch thick. Large gingerbread men should be lifted from the board with a wide spatula.
Bake cookies on greased baking sheets or pans. Allow room for expansion in baking. Bake in a preheated 375-degree oven, 8 to 15 minutes, depending upon the thickness.
Remove from the pan while still warm, and cool on a rack. The yield depends upon the sizes.
Description:
"Succulent moist gingerbread - the best!"
Source:
"James Beard's "American Cookery", Pub: Little, Brown and Company"
Copyright:
"1972 by James A. Beard"
Yield:
"11 each"
|
|
|
|
Post by Catbatty on Jan 21, 2017 19:57:06 GMT -5
Thanks for sharing your recipe, Bev, (per my request when we talked the other day)!!!! I hope my Grandma's Molasses will be good enough for it.
Here's an old TNT (tried n true) recipe of mine. This cookie is probably one we've all made many times.
* Exported from MasterCook *
Chocolate-Chip Cookies - TNT - (BH&G)
Recipe By :Better Homes & Garden Cookbook (old one)
Serving Size : 26 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- or margarine
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg -- well beaten
1 cup enriched flour -- plus 2 tablespoons
1/2 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon hot water
6 ounces semisweet chocolate pieces
1/2 cup chopped nuts
1/2 teaspoon vanilla
Cream butter, sugars; add beaten egg; beat well.
Sift dry ingredients; add to creamed mixture. Add hot water; mix till well blended. Add chocolate pieces, nuts, and vanilla.
Drop from teaspoon onto greased cookie sheet. Bake in a moderate oven (375 degrees) for 10 to 12 minutes. Makes 3-1/2 dozen cookies.
NOTES: These are really good cookies. Recipe is from very old BH&G cookbook. I use less chocolate pieces than are called for (not crazy about them) and I use pecans and butter. (Can't remember now, but I probably up the amount of nuts to compensate for the reduction of choc chips.) ~ Catbatty
- - - - - - - - - - - - - - - - - - -
|
|
keba
<50 posts
I have made 37 posts
Right now I'm Offline
I joined September 2016
I've received 16 likes
My gender is Female
|
Post by keba on Jan 23, 2017 7:16:52 GMT -5
The cranberry pistachio icebox cookies were so good - except I went with the suggestion for swapping in pecans and orange zest - also colored the dough light green for a holiday effect. Thanks for posting!
|
|
|
|
Post by erin elizabeth on Jan 23, 2017 11:12:45 GMT -5
I made these to serve with coffee ice cream at a dinner this weekend. My mom thought they were good enough to consider as a fiar entry this year.
Crackly Cinnamon Wafers Great Cookies Carole Walter
Makes 7 dozen
1 3/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 cup unsalted butter, slightly firm
1 cup granulated sugar
1 large egg, separated
3 to 4 tablespoons demerara sugar, granulated sugar, or large-crystal sugar to garnish
Strain together the flour and cinnamon. Set aside. Beat the butter until smooth. Add the sugar in a slow, steady stream and beat until combined. Then add the egg yolk and mix 1 minute longer. Reduce speed to low and add the dry ingredients in thirds, mixing until just blended. Cover the dough with plastic wrap and refrigerate for one hour. Preheat the oven to 350.
Roll the dough into 3/4-inch balls and place on buttered cookie sheets about 2 1/2 inches apart. Flatten into 2.5 inch disks using a glass with a bit of plastic wrap on the end. Beat the egg white with 2 tsp of water and brush the top of each cookie then sprinkle with desired sugar. Bake for 10 to 11 minutes or until the edges turn golden brown. Rotate sheets top to bottom near the end of baking time. Remove from oven and let stand 1 minute. Using a thin spatula, transfer to racks and cool completely. Store in airtight container for up to 3 weeks. Can be frozen.
|
|
|
|
Post by beth on Jan 23, 2017 20:49:11 GMT -5
Oohh, I have Great Cookies but have not baked from it yet. Those wafers look like one I will have to try. Emptynest, I remember the Rolo stuffed cookies being a hit on the CLBB several years ago. I copied the recipe and thought about making them at Christmas but still have not made them. When the boys were home, they only wanted chocolate chip -- maybe snickerdoodles. Now that they are expandind their horizons, especially my oldest, they aren't home enough to bake more cookies. Yes, I can ship them cookies, but I have sent cookies and then found them still in their apartment when I visit a month or two later. I thought boys would rip open packages and devour homemade cookies, even sneak them away to hide them from roommates -- so I'd send more and tell them to share. Then I'd visit a month later and find the cookies looking like they had barely been touched. Did I raise defective boys?  I still need to try them. |
|
emptynestmom
Politicos
I have made 394 posts
Right now I'm Offline
I joined September 2016
I've received 62 likes
My gender is Female
|
Post by emptynestmom on Mar 6, 2017 12:39:51 GMT -5
Here's my favorite Chocolate Chip Cookie recipe...I like them thin and crispy on the outside and chewy on the inside and this makes cookies that meet that criteria...I am sure this came from the CLBB but I am not sure from whom or where the recipe originally came from...
Nielsen-Massey Chocolate Chip Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c. butter -- softened
1 1/4 c. sugar
1 1/4 c. brown sugar
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure
Vanilla (I just use my homemade vanilla in them)
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 3/4 tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
12 oz. semisweet chocolate chips -- 2 cups
Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen
|
|
I did make a double batch and used flaked sea salt (although I would guess you could sprinkle some coarse salt on top instead)
I still need to try them.