Cake Central › Cake Forums › Cake Talk › Cookies! › Exact same cookie recipe....
New Posts  All Forums:Forum Nav:

Exact same cookie recipe.... - Page 2

post #16 of 77
Thread Starter 
have you tried the royal icing making it with egg whites and not meringue powder??
we use that icing here in ja on wedding cakes. fondant is fairly new to us so in the earlier days they used the royal icing. they put a bit of lime juice in it to take away from the egg smell. maybe you can try to put a little in the meringue powder royal. maybe it will help.

i found a nice site for cookie cutters. http://www.cincicakeandcandy.com/baking.php
Bake On!!!
Reply
Bake On!!!
Reply
post #17 of 77
I'm just afraid of uncooked egg whites. I'll have to play around with it. The one I find the best results with is the fondant, but I love how royal looks.
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 #18 of 77
Thread Starter 
didnt you know that the sugar cooks the egg basically. it will be fine. try it and see and add a tsp of lime or two to cut the smell.
Bake On!!!
Reply
Bake On!!!
Reply
post #19 of 77
Yah, I know, but it still kind of creeps me out. There is something about it. I'm weird like that. icon_redface.gificon_lol.gif
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 #20 of 77
Thread Starter 
lol cool.
Bake On!!!
Reply
Bake On!!!
Reply
post #21 of 77
Thanks, Melvira! I will try the vanilla paste. I have been playing with almond extract, but worry about over or underdoing it and end up swimming in practice dough and about to sell my plasma to buy more butter (okay, not that desparate, but hey, butter is precious!). Do you recommend about the same amount of almond as vanilla? I am just plowing through butter trying to get this right. I agree, there is a trade off in taste for less spreading. I am going to try a recipe that calls for almond paste if I can find it at a good price. I'll post it if it works, but thought I would ask about the amount you like of almond extract in this particular recipe. I did one test and overdid the almond and couldn't get the bitter taste out of my mouth for over a day. Not ideal! icon_lol.gif
"I think every woman should have a blowtorch." - Julia Child
Reply
"I think every woman should have a blowtorch." - Julia Child
Reply
post #22 of 77
Quote:
Originally Posted by Melvira

Yah, I know, but it still kind of creeps me out. There is something about it. I'm weird like that. icon_redface.gificon_lol.gif



lol - I know what you mean, I'm the same way too - I just bought some "break free" liquid egg whites from Krogers - they're pasturized, so they should be even safer, right? What about trying them? (If they whip up that is).
post #23 of 77
Quote:
Originally Posted by kjgjam22

Hi Everyone,

I have been doing some research re cookies. I pulled out 2 books I have. One is Creative Cookies and the other is The Flower Pot Cookie book. Well low and behold the butter cookie recipes are exactly the same. Anyone uses the recipe??

Kathy



It's not surprising that recipes would be the same or have slight variations. If it works -- it works. You cannot copyright a list of ingredients. You also cannot copyright methods, such as "cream the butter."

You can, however, copyright "...substantial literary expression in the form of an explanation or directions...."

If you read carefully, all those recipes have varying directions for doing the same exact thing. Cream the butter and sugar, add liquid and lastly dry ingredients.

One big difference will be in the flavors used. Do you prefer vanilla? Is it the "good" vanilla? Almond? Or do you favor citrus?

It all comes down to a matter of preference -- which recipe works for you.
post #24 of 77
The pastuerized egg whites might be good. Of course, that kind of creeps me out too. I have issues. icon_redface.gif Hehehe.

I agree that most recipes are similar with just a touch different to go more toward what the person who made it likes. Personally, I do use the whole teaspoon of almond in a batch of the dough, then a full teaspoon of vanilla powder too. I like strong flavors, and this helps the cookies have a nice flavor. I also find it's nice to use citrus sometimes as Honeydukes just mentioned. It tastes nice too! It's all about who you are making them for and what that person likes!
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 #25 of 77
Thread Starter 
the ones i rolled out and baked didnt get a chance to be iced...we ate them. they are pretty good. my dad suggested a bit more of the almond. i am going to bake off the rest of them tomorrow and ice those. will post my pics.
Bake On!!!
Reply
Bake On!!!
Reply
post #26 of 77
Thanks, Melvira! icon_biggrin.gif I really appreciate your help! I am trying to get good flavor that will hold in particular. With shipping cookies I know they can't be eaten immdiately and I don't like how the flavor seems to 'die off' after a few days. I will give your amounts a whirl! Thanks again for your help! (and my butter budget thanks you as well!)
"I think every woman should have a blowtorch." - Julia Child
Reply
"I think every woman should have a blowtorch." - Julia Child
Reply
post #27 of 77
we have a place here called summer kitchen cafe & they have the most amazing sugar cookies, they are huge & it's 5.00 for 3 of them, but they are so soft & good, I should send some to Mel so she can crack the recipe, I'm dying to have their recipe.(it'd save me over 100 a month in cookies, and i'm not kidding)
post #28 of 77
Chass, let me know and I will send you my address. I am willing to put myself out there like that to help you out! I will suffer through some of those cookies just to try and help you! icon_lol.gif
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 #29 of 77
K, I'm not kidding either, I really will send you some. I just gotta figure out how to pack them so you dont get crumbs! they are super soft!!
post #30 of 77
I swear I am drooling just thinking about it. I hate to imagine the disappointment if I can't make 'em just right... (or if I need a second and third shipment... hehehe) but I'm willing to risk it. Hehehe.
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
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Exact same cookie recipe....