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Pepperidge Farm Bordeaux Cookies

I have scoured the net looking for a copycat recipe for the PF Bordeaux cookies. No luck. I have several cookie cookbooks, but don't know what to look for in the index. I am certain the PF cookies are based on a European cookie, but really am stuck! Any ideas?

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  1. Found this one:

    http://answers.yahoo.com/question/ind...

    I know PF has Bordeaux and Bordeaux w/chocolate, but I'm not sure how crucial the "fudge" is to this recipe vs what you're looking for.

    8 Replies
    1. re: momjamin

      The Bordeaux I have never seen with chocolate! Hmmm... are they keeping good chow from DC metro?

      See if we are talking about the same Bordeaux cookie:
      http://images.google.com/imgres?imgur...

      By the way, in running on the web, I found a tremendous food blog (Cream Puffs in Venice) I had not seen before. Incredible photos and tons of information, recipes, insights. How prolific Creampuff is!!!:
      http://images.google.com/imgres?imgur...

      1. re: alkapal

        Oh man, fantastic looking site. Thanks for posting.

        1. re: LulusMom

          check out the site's "family heirloom recipes" --- oooooooh! also, antipasti -- there is an artichoke dip to flip over! that cream puff is busy!

        2. re: alkapal

          The very same Bordeaux cookie. On the site, check out the Chocolate collection...they cover EVERYTHING in chocolate, even the Bordeaux.

          1. re: mcsheridan

            So, it's only available in the Chocolate collection? I haven't seen that in the stores yet, hmmm...

        3. re: momjamin

          That recipe looks to me like it's trying to put the flavors of a See's Bordeaux chocolate (milk or dark chocolate filled with brown sugar buttercream) into a cookie. It bears little resemblance to the PF cookie, though it does look tasty!

          1. re: momjamin

            There appear to be two different issues: the version of the recipe with the See's Bordeaux "fudge" is not "authentic" but Pepperidge Farms does make (or has made) a version of their Bordeaux cookie that has milk chocolate on the back.

            1. re: Ruth Lafler

              i've never seen the bordeaux embellished with anything, including chocolate...

              it really is too thin. the chocolate would be thicker (almost) than the cookie!

            1. i am going to try this speculaas cookie -- (also known as windmill cookies) to see if it is the one. i google image searched. neat trick!
              http://www.epicurious.com/recipes/foo...

              3 Replies
              1. re: alkapal

                Let us know if it approximates the bordeaux.

                1. re: alkapal

                  just flew back from florida, and got those little "biscoff"cookies on the plane. they are basically the same as the bordeaux cookies from pf. doing more sleuthing, i found that the biscoff cookies are indeed based on the belgian "speculoos"
                  http://www.biscoff.com/gourmet/shop?m...

                  i still have to make them!

                  1. re: alkapal

                    Did you make the Belgian spice cookies from Epicurious? I'm wondering if they'd be Boreaux like with some tweaking.

                  2. I haven't tried this one, but the Destrooper almond thin cookie is similar to the PF Bordeaux. So, this recipe might be a good experiment. The ingredients of the recipe aren't the same as on the Destrooper box, though I like the technique she describes to get a similar cookie. Double baking probably caramelizes the sugars better than many recipes I've seen. http://answers.yahoo.com/question/index? qid=20060723224618AAQFxL8

                    I will report back if I try it, and might use brown sugar instead of white.

                    4 Replies
                    1. re: amyzan

                      My gut says try the second bake at a pretty low temperature (200-250?) for a fairly long time. That should ensure a very even and deep brown carmelization of the cookie. (I haven't tried it myself.)

                      1. re: amyzan

                        amyzan, that link is not working....

                          1. re: amyzan

                            bingo! now i need to haul out the mixer! those ARE good! thanks, amyzan.

                      2. Try this:
                        Cream: 1 stick butter (I use unsalted); 1c. dark brown sugar
                        Add: 2T milk
                        Combine, and add to butter mixture: 1t. baking powder; 1c. all -purpose flour

                        Drop by teaspoonsful onto cookie sheet (they spread to about 2½" diameter). Bake 10 minutes @ 350°. Let cool slightly before trying to remove from pan. They get crispier as they cool.
                        (I got this from my sister-in-law, but don't know the original source.)

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