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Give me a salty cookie, please

danna Aug 30, 2007 07:10 AM

I want to take some cookies to an event this weeked (US Pro Cycling National Championship...go George!) My friends and I will ride/run first, so we have a good excuse to tank up on salt. Plus I love salt. Plus I have some nice chunky Fluer de Sel at home.

Anyone have a great salty cookie recipe? If it involves sprinkling a littel FdS on top, all the better. Thanks!

  1. Chocolatechipkt Sep 6, 2007 08:03 AM

    This is too late for the weekend in question, but Dorie Greenspan has a great salty chocolate cookie recipe in her latest cookbook. The dough is very crumbly, but the cookies are sooo good. http://splendidtable.publicradio.org/...

    1 Reply
    1. re: Chocolatechipkt
      emily Sep 6, 2007 09:42 AM

      Yes -- I'm eating some of these right now with a glass of milk. Great cookies. The recipe calls for 1/2 t. fleur de sel, but you could even add a bit more salt if you want them saltier.

    2. ipsedixit Sep 5, 2007 12:15 PM

      Potato Chip cookies.

      Just add crushed potato chips to any basic sugar cookie recipe.

      3 Replies
      1. re: ipsedixit
        p
        platypus Sep 6, 2007 09:47 AM

        I second this. I had a cookbook with a specific recipe but I can't find it. Anyway, they are really good!

        1. re: platypus
          ipsedixit Sep 6, 2007 10:24 AM

          I tried finding a bakery in Los Angeles that would make them, but no luck.

          So I fired up the oven and baked up a batch with Lays Salt & Vinegar chips. Really good and a nice change of pace.

          1. re: ipsedixit
            p
            platypus Sep 7, 2007 10:27 AM

            S&V chips are my favorites and I've never thought of using them. What a great idea!

      2. HungryRubia Sep 4, 2007 03:36 PM

        I have two recipes that I make...but wouldn't they be called crackers instead? Anyway, whatever you want to call them they are delish. One of for Poppy seed cheddar crackers. The recipe says to use a half moon shaped cookie cutter, but you can use whatever you like. The other is for a blue-cheese pecan cracker.

        http://www.epicurious.com/recipes/food/views/13043
        http://www.epicurious.com/recipes/foo...

        Enjoy!

        2 Replies
        1. re: HungryRubia
          c
          cussbucket Sep 4, 2007 06:24 PM

          My favorite salty cookie is an insane recipe concoction.

          2 c. flour
          2 c. Rice Krispies

          Mix.

          2 sticks butter, melted

          Put:

          1/2 lb. (2 full cups) sharp grated cheddar
          1/4 tsp. red pepper (more to taste)

          Melt butter and soften cheese. Add Rice Krispies and flour. Mix with hands, make small balls. Press on cookie sheet with fork. Bake at 325 for 20 minutes.

          I swear, it's delicious.

          1. re: cussbucket
            HungryRubia Sep 4, 2007 10:15 PM

            Oh my...that sounds so bad it's good! Can't wait to try it!

        2. t
          TerriL Aug 30, 2007 07:01 PM

          Here's a link to my favorite salty cookie, a dark chocolate sablé with fleur de sel:
          http://leitesculinaria.com/recipes/co...

          These cookies also travel well. Enjoy!

          1 Reply
          1. re: TerriL
            Becca Porter Sep 2, 2007 06:18 PM

            Great thread and recipes! I have made the Korova/Worldpeace Cookies many times and they are always well-loved. It's funny I have got the strongest reviews from older men like my dad. Maybe they just have more sophisticated palettes, though I didn't think my dad did, lol.

          2. monavano Aug 30, 2007 08:33 AM

            Patrick O'Connell, chef and owner of The Inn at Little Washington has this great salted oatmeal cookie reicpe. See here: http://projects.washingtonpost.com/recipes/2007/06/13/salted-oatmeal-cookies/

            www.piealamona.blogspot.com

            2 Replies
            1. re: monavano
              danna Sep 4, 2007 06:53 AM

              This is what I made. They were really good, and addictive...that's dangerous...a cookie that gets better the more of them you eat. I had accidentally bought some quick cook oats, they seemed to work fine...also I reduced the butter by 2 tabls.

              If you make these , watch VERY closely. The first batch was great, but I left he 2nd in too long and had CRUNCHY salty cookies!

              Thanks for the recipe.

              1. re: monavano
                s
                Smokey Sep 4, 2007 11:26 AM

                These cookies aren't from IALS. They're somebody's attempt to reverse engineer the salty oat cookies that are a beloved staple at a DC tea shop called Teaism.

              2. debit Aug 30, 2007 08:29 AM

                Danna, these aren't cookies, but it is something wonderful to do with your FdS. I made these and they were a HUGE hit.

                http://www.epicurious.com/recipes/foo...

                1. Honey Bee Aug 30, 2007 07:42 AM

                  I have been meaning to make this one for awhile, but it may be exactly what you want.
                  Brown Butter Hazelnut Shortbread with Fluer de Sel
                  Shortbread:
                  1 cup unsalted butter, softened but still cool, divided
                  1/2 cup granulated sugar
                  1/2 cup lightly packed light brown sugar
                  1/4 teaspoon salt, plus a pinch, divided
                  1 large egg, separated
                  1-1/2 teaspoon pure vanilla extract
                  2 cups all-purpose flour

                  Topping:
                  1-1/2 cups (6-3/4 ounces) chopped hazelnuts
                  2 tablespoons granulated sugar
                  1/2 teaspoon ground cinnamon
                  1/2 teaspoon ground nutmeg
                  1 heaping teaspoon coarse fleur de sel or coarse salt
                  6 ounces bittersweet chocolate (look for bittersweet chocolate with a minimum of 60 percent cocoa solids)

                  Place 4 tablespoons (1/4 cup) in a small saucepan over moderate heat. Melt and cook until butter stops foaming, smells toasty and begins to brown, about 10 minutes. The browner the butter, the deeper the flavor, but don’t let it blacken or burn. Set aside to cool to room temperature.

                  Place the remaining butter in a large bowl. Using an electric mixer or wooden spoon, beat until creamy. Add the sugars and salt and continue to beat until light and fluffy. Add the egg yolk, vanilla, and cooled browned butter. Mix to combine. Then add flour, 1 cup at a time, and stir with a wooden spoon to combine. Refrigerate the batter for approximately 20 to 30 minutes.

                  Preheat the oven to 350ºF with oven rack in the middle. Butter a 10- by 15-inch jelly roll pan. Divide dough into 8 rough portions and arrange them evenly in the pan. Press dough into an even layer to fill the pan.

                  In a small bowl, beat the egg white with a pinch of salt. Brush mixture evenly over the dough. Sprinkle hazelnuts over the top; press down lightly. In another small bowl, combine 2 tablespoons sugar with the cinnamon and nutmeg, and sprinkle over nuts. Sprinkle sea salt over the top.

                  Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 minutes. Let cool for 10 minutes and cut into 1- to 2-inch squares or diamonds. Transfer to a cooling rack.

                  Melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.

                  Makes 3 to 4 dozen cookies

                  9 Replies
                  1. re: Honey Bee
                    debit Aug 30, 2007 08:24 AM

                    Honeybee, I am all over this recipe. Brown butter? Hazelnuts? FdS? Oh yeah!

                    1. re: debit
                      Honey Bee Aug 30, 2007 08:28 AM

                      I have not made these cookies yet but have high hopes. Whichever one of us gets to it first should post about the results.

                      1. re: Honey Bee
                        debit Sep 2, 2007 11:06 AM

                        Just made them this morning. They turned out great. My jelly-roll pan was larger than what the recipe called for so my cookies were a bit thinner and darker than they were supposed to be, but it didn't seem to matter much in the taste department. Buttery, sweet, and perfectly salty. DIVINE. And easy, too.

                        Thanks a lot, Honey Bee!

                        Maybe tomorrow I will make TerriL's cookies. Hee hee!! (I already have a salty oatmeal cookie that I make and like, or I'd probably doo monavano's too!).

                        1. re: debit
                          Atomica Sep 5, 2007 07:41 AM

                          Do you want to share your oatmeal cookie recipe? I am excited to try the Brown Butter Hazelnut Shortbread.

                          1. re: Atomica
                            debit Sep 5, 2007 10:46 AM

                            Here it is...

                            Sift together:
                            1 1/4 cups all purpose flour
                            3/4 teaspoon baking powder
                            1/2 teaspoon baking soda
                            1/2 teaspoon salt

                            Mix together in separate bowl:
                            3 cups oats
                            1 cup raisins

                            In your mixer bowl, cream together :
                            1 1/2 sticks softened butter
                            1 1/2 cups DARK brown sugar
                            Then add:
                            1 egg
                            1 teaspoon vanilla

                            Add flour mixture a bit at a time until incorporated. Then add the oats/raisins and mix until distributed in the batter.

                            Roll dough into walnut size balls and place on ungreased cookie sheets. Top with a moderate sprinkle of kosher salt. I usually flatten them out a bit, to give me little platform for holding the salt.

                            Bake at 350 for 11-12 minutes. They should be cracked and wet-looking. Let cool for a bit before removing to a cooling rack or else you will have a mess.

                            Enjoy!!! These are a favorite of all my family, friends, and co-workers, but alas--the judges at the MD State Fair don't agree. :-(

                            1. re: debit
                              Atomica Sep 5, 2007 12:01 PM

                              Can you enter them in the State Fair again? Thank you for the recipe.

                              1. re: Atomica
                                debit Sep 5, 2007 01:08 PM

                                I have twice already. And they are gonna keep getting 'em until I get a ribbon, dang it!!!! :-)

                    2. re: Honey Bee
                      SilverlakeGirl Aug 31, 2007 06:09 PM

                      Wow, terrific idea for a thread. I'm a salty snack person rather than a sweet snack person.

                      Book marking this one!

                      1. re: Honey Bee
                        Becca Porter Sep 3, 2007 07:19 PM

                        Guess what I just made. I used grey salt on the top instead of fleur de sel. Time will tell if it is too much salt. They are beautiful though.

                         
                         
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