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Let's Do A Christmas Cookie Recipe Exchange II - Page 14

post #196 of 302
Your welcome fiddlesticks.
I have a really good chocolate one that Mel would probably like.
post #197 of 302
Updated! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #198 of 302
Here is my favorite soft chocolate cookie recipe.

CHEWY CHOCOLATE COOKIES
1 ¼ cups butter or margarine, softened
2 cups sugar
2 eggs
2 tsps. Vanilla
2 cups unsifted flour
¾ cup baking cocoa
1 tsp. baking soda
½ tsp. salt
1 cup nuts, finely chopped (optional)
Cream butter and sugar in large mixing
Bowl. Add eggs and vanilla; blend well.
Combine flour, cocoa, baking soda and salt;
gradually blend into creamed mixture. Stir in nuts, if desired.
Drop by teaspoonfuls onto ungreased baking sheets. Bake 350°
For 8 to 9 minutes. (Do not over bake cookies will be soft. They
will puff during baking, flatten upon cooling). Cool on baking
sheet until set, about 1 minute; remove to wire rack to cool
completely. Makes about 4 ½ dozen.

Variation: 2 cups of peanut butter chips or semi-sweet
Chocolate chips can be added to batter.
post #199 of 302
Updated!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #200 of 302
Hi guys- was just making the recipe I posted for cherry bon bons and found a few things I ought to share!! As far as the filling goes- it's not real sweet, so don't get concerned if it doesn't taste like a frosting- when you put it with everything else, it's fine. The recipe for the filling is not quite right.. (at least when I made it today)- it comes out very thick, and is just not pleasant to try and pipe pretty into the brownie. I added some hot coffee creamer to thin it a bit. Just a few side notes!! I'm going to post a pic later tonight in my photos if you're curious as to what they turn out like!
post #201 of 302
mbpbrighteyes.. Thx I am still planing to make that come the start of Nov !
post #202 of 302
These are great for those cake or cookie leftovers (if there are any)! Miller & Paine used to make these in their store.

My sister just loves these.

Crumb Cookies (like Miller & Paine)

1 1/2 cups sugar
1 cup margarine (I'm sure you could use butter but I notice a lot of older recipes call for margarine)
3 beaten eggs
4 or 5 cups of cake and cookie crumbs. Anything goes. Any flavor.
3/4 tsp. cloves
1 tsp. cinnamon
1/2 cups nuts, chopped
1/4 cup milk
5 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 cup molasses or honey
2 cups raisins, chopped
Cream sugar and margarine, beat in eggs and molasses; stir n remaining ingredients. Chill. Roll into walnut sized balls, then roll in sugar. Press with fork and bake 10 to 12 minutes at 350 degrees.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #203 of 302
Wow that sounds interesting. Kind of like a cake hash . So its cake/cookie crunbs together, or can it be either one by its self ?
post #204 of 302
It can be either one or both and any flavor! It ends up tasting like a spice cookie. It's been years since I had one. I kind of forgot about them. My sister used to make them. I just ran across them in my recipes.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
post #205 of 302
Thanks, I will gather my crumbs while Im starting to get in to the holiday baking time. I guess it would be alright to freeze what you collect till you have enough?
post #206 of 302
Wow, those sound so unique!! I added them to the doc, thanks GrandmaG!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #207 of 302
Has anyone made any of the stained glass cookies? Ive been wanting to try the last few yrs, just unsure of them.
post #208 of 302
mbpbrighteyes..Those cherry bon bons look delicious! Refresh my memory ? You can freeze them anytime now for Christmas? And they stay fresh ??? How do you wrap them ? Thanks !
post #209 of 302
Here's one of my new favorite cookies. I found this online (sorry, can't remember what website) and they're fantastic. You get the great taste of gingerbread but with a softer, chewier cookie instead of the crispy, hard gingersnap type.

Big Soft Ginger Cookies

3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #210 of 302
That one sounds like the one i make from mrs. Fields. Very yummy!!! my friends laughed at me for buying the big hard cuver book, but i telol ya', it was worth it for those and a few others. when the baby goes for a nap I'll post them... cappucino crinkles, egg nog cookies... the thighs just keep getting bigger and bigger!!!!
Eat Smart... Eat Cake!!!
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Eat Smart... Eat Cake!!!
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