Need more offbeat, actually tasty, cookie recipes to try.
Made a batch of Norwegian black pepper and cardamom cookies - doubled the amount of each - with good result.
What else can I make cookies with that's a little offbeat but tasty? Bonus points if it contains alcohol and you can explain to me how to make them without setting the oven on fire.
I've been on a savoury cookie streak lately - my favourites so far are curry shortbread cookies.
But if you want to stick to the sweet, I tried a candied lemon and pine nut cookie a while ago. I didn't get the recipe, but the texture/flavour of the dough was like a cross between a shortbread and a digestive.
My family has a cookie that no one else seems to make. Once you make it you understand why--it's a lot of effort.
Basic story, you make a meringue of egg whites and a lot of powdered sugar. You mix half of it with ground unblanched almonds, then roll out this dough and cut it into strips which you then ice with the remaining meringue. Actually it's easier if you ice, then slice. Then you bake them. Then you ripen them in a tin with slices of apple. The texture after a couple weeks is tender but crisp. We call them vanilla sticks. They seem to be native to the Germans who populated central Ohio. I look in every cookie and German and Czech cookbook I come across and have found the recipe so far in exactly one little pamphlet published in 1939.
Note, these are *not* zimmtsterne which have lemon peel and cinnamon.
If it sounds interesting and you would like the full recipe let me know and I will post it. Note, this recipe makes a *lot* of cookies.
I live in Columbus, and just finished making a batch of these very cookies (I call them "Vanilla Sticks", too), when I decided to get online and surf. I just happened upon this site - my first time here, and found your post in response to Louise. Here are the ingredients for about 70 cookies:
1 lb. unblanched whole almonds
4 egg whites
1 lb. powdered sugar
1 1/2 t. vanilla
1/4 t. salt
I toast the almonds at 350° F for 10 minutes, then finely grind them in a food processor, and set aside. Then I beat the egg whites until stiff but not dry. I then add the powdered sugar, salt and vanilla, and beat for 5 minutes. I divide this mixture in half, reserving one half of the meringue for icing, and add the ground almonds to the other half. I generously coat my countertop and rolling pin with confectioner's sugar, and roll out the almond mixture to a rectangle that is 1/2-inch thick. The original recipe said to cut the cookies then frost them with the remaining meringue, but I find it easier to frost then cut them into 1x2-inch "fingers". Let them rest for 5 minutes, then transfer to greased cookie sheets and bake at 300° F for 15 minutes. Let cool on racks, then store in an airtight container. These are wonderful - light and crisp. I have never tried the apple idea that Louise mentioned.