Let's Do A Christmas Cookie Recipe Exchange II

post #211 of 302

11/3/08 at 7:15am

7,687 Posts. Joined 7/2006
Location: Lost Nation, Iowa
Select All Posts By This User

Oh man, I looove ginger cookies! I've added them to the doc!

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 #212 of 302

11/3/08 at 8:55am

1,447 Posts. Joined 1/2006
Select All Posts By This User

Quote:

Originally Posted by iownajane

Quote:

Originally Posted by frstech

iownajane... What is "berry" sugar??

All the recipes sound delightful, and thanks Melvira for making the file of them, I will add mine later.

Frstech...I was never sure(got this recipe over 20 years ago from a 90ish -year old Scottish lady)...I THINK it's "fruit sugar"..saw some in a store once years ago...it's supposed to be coarser than confectioner's ,but finer than granulated...I used to "grind" granulated a bit in my blender

..in the last few years I've just been using regular granulated.....works fine..

I was intrigued by this 'berry sugar so did a little research. Here's what I found on Wikipedia, interesting... Looks like you were right, iownajane!

Granulated sugar comes in various crystal sizes â for home and industrial use â depending on the application:

Coarse-grained sugars, such as sanding sugar (also called "pearl sugar", "decorating sugar", nibbed sugar or sugar nibs) adds "sparkle" and flavor for decorating to baked goods, candies, cookies/biscuits and other desserts. The sparkling effect occurs because the sugar forms large crystals which reflect light. Sanding sugar, a large-crystal sugar, serves for making edible decorations. It has larger granules that sparkle when sprinkled on baked goods and candies and will not dissolve when subjected to heat.
Normal granulated sugars for table use: typically they have a grain size about 0.5 mm across
Finer grades result from selectively sieving the granulated sugar
caster (or castor[20]) (0.35 mm), commonly used in baking
superfine sugar, also called baker's sugar, berry sugar, or bar sugar â favored for sweetening drinks or for preparing meringue
Finest grades
Powdered sugar, 10X sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anticaking agent to prevent clumping â either cornstarch (1% to 3%) or tri-calcium phosphate.

Thanks, everyone, for sharing all of these yummy sounding recipes!

Reply

post #213 of 302

11/3/08 at 9:16am

88 Posts. Joined 8/2008
Location: Lancaster, PA
Select All Posts By This User

Fiddlesticks- Yes, you can make them anytime now! I usually just do one of two things to freeze them- a tupperware container with wax paper dividing the layers (I use a really old piece my mom gave me- not sure if there was anything special about it- doubting it, since I know it's intentional use is for marinating!). The other way I've frozen them is to just to stick them into ziploc freezer bags- either 1 gal or 2 gal in flat layers. Nothing special!! Enjoy!! I've got mine made and keep stealing them out of the freezer!!!

Reply

post #214 of 302

11/3/08 at 9:58am

5,106 Posts. Joined 8/2006
Location: In my Kitchen!
Select All Posts By This User

mbpbrighteyes.... Thanks again!

http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie

Reply

http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie

Reply

post #215 of 302

11/3/08 at 10:51am

1,247 Posts. Joined 5/2007
Location: In the Kitchen, Calgary AB
Select All Posts By This User

From the kitchen of Mrs. Fields.

Eggnog Cookies
2 1/4 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 tsp vanilla
2 egg yolks
1 TBSP nutmeg (to sprinkle with)

300 degrees
Make the cookie dough. Drop by rounded tsp, sprinkle lightly with last of nutmeg.

23 - 25 min

Cappuccino Crinkles
1/2 cup butter
1 cup brown sugar
2/3 cup cocoa
1 TBSP instant coffee grains
1 tsp baking soday
1 tsp cinnamon
2 egg whites
1/3 cup vanilla yogurt
1 1/2 cups flour
1//4 cup sugar to roll in

Make the cookie dough. Roll into balls, roll in extra suar.

350 for 8 min.

Eat Smart... Eat Cake!!!

Reply

Eat Smart... Eat Cake!!!

Reply

post #216 of 302

11/3/08 at 11:10am

7,687 Posts. Joined 7/2006
Location: Lost Nation, Iowa
Select All Posts By This User

Ok, I added those to the doc, but do you really bake the eggnog cookies for 23-25 minutes? Whew! But thanks for sharing!

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 #217 of 302

11/3/08 at 11:30am

1,447 Posts. Joined 1/2006
Select All Posts By This User

Eggnog cookies instructions...."make the cookie dough"?

Do you just throw everything in the bowl and mix it all together at once or are there more specific instructions?

It sounds good and DH loves eggnog so I want to make sure I do it right.

Thanks.

Reply

post #218 of 302

11/3/08 at 12:03pm

7,687 Posts. Joined 7/2006
Location: Lost Nation, Iowa
Select All Posts By This User

Quote:

Originally Posted by projectqueen

Eggnog cookies instructions...."make the cookie dough"?

What, that's not specific enough for you? Hehehehe.

I'm going to take a stab in the dark and say, Mix dry ingredients in a small bowl. Cream the butter and sugar, add the eggs, nog, and vanilla until combined. Add dry ingredients and stir to combine. That is a typical cookie formula. If that's wrong, please correct me and I will learn to shut my big, fat yap someday! hehehehe (Don't hold your breath for that!!)

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 #219 of 302

11/3/08 at 12:52pm

1,447 Posts. Joined 1/2006
Select All Posts By This User

Thanks, that sounds good. Although throwing it all in the bowl at once and turning on the mixer sounded easier,

Seriously, though, do cookie recipes tend to have 1/2 cup of liquid in addition to the butter and vanilla? Is that why the baking time is so long on this one?

Reply

post #220 of 302

11/3/08 at 2:01pm

1,247 Posts. Joined 5/2007
Location: In the Kitchen, Calgary AB
Select All Posts By This User

Seriously, 300 degree oven, folks!!! That is part of it. And Melvira is right, wet together, dry together, mix together *don't over-mix* whatever THAT means, and for THAT long!!! Just until the bottom is starting to turn golden brown. They are SUPER yummy!

Eat Smart... Eat Cake!!!

Reply

Eat Smart... Eat Cake!!!

Reply

post #221 of 302

11/3/08 at 2:19pm