465142 Fri Nov 30 10:41:44 -0800 2007 126 31 Home Cooking 0 3168283 Just curious what Christmas cookies everyone is baking this year. I'm still working on my list, but I know I have to have the raspberry-pecan thumbprints from the original Martha Stewart Christmas book. Also planning to make Maida's fruitcake refrigerator cookies (I use heart-shaped molds collected from vintage bridge sets), and will have to have something chocolate. Probably Saveur gingerbread with my cookie molds ... What's on your list? Fri Nov 30 10:41:44 -0800 2007 19108 foiegras 1 3168357 I have a big list (for a family of 2), which I probably won't end up completing: sandtarts (mom's recipe) press cookies (thinking of trying the recipe in the latest issue of Martha Stewart Living) Ischl tarts (from "Kaffeehaus", one of my favorites) linzer cookies TKOs (Thomas Keller oreos) alfajores (with sweetened condensed milk-free dulce de leche) judiau's kifli Italian cookies from "Dolce Italiano" plus some others I can't think of right now Fri Nov 30 10:55:53 -0800 2007 3168283 18705 emily 2 3178122 Do you make your sand tarts with rose water? My DH was inducted into this recipe and thinks it is utterly ridiculous that a cookie could be made with rose water. However, it just does not taste the same without it. Would you post your recipe, we have been using my grandmother's recipe that my mom had shorthand scribbled into an old cookbook, and something just is not right. Tue Dec 04 08:20:39 -0800 2007 3168357 109440 mtleahy 3 3178300 No rosewater. Here it is -- I'm not sure where she got it or how traditional it is (although it tastes traditional to me, of course!) Sandtarts 1/2 cup butter 1 cup sugar 1 egg, beaten 2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt Mix butter and sugar thoroughly. Add beaten egg and dry ingredients, which have been sifted together. Chill dough. Roll 1/8" thick. Brush tops with egg white. Sprinkle with cinnamon sugar and decorate with 1/2 nut (I haven't done the nut decoration in a while, so I don't remember which nut my mom used). Bake at 375 till edges are just beginning to color. Tue Dec 04 09:04:24 -0800 2007 3178122 18705 emily 4 3178485 Thanks for posting. We also sprinkle ours with nutmeg or cinnamon and place a half of pecan on top. We also do others with red and green sprinkles. We make up 6 dozen and these are the only cookies my dad eats for the entire month of December : ) Tue Dec 04 09:56:24 -0800 2007 3178300 109440 mtleahy 5 3180059 Actually, that's exactly what my mom did when I was little -- some with cinnamon sugar and some with green and red sprinkles! Tue Dec 04 17:47:38 -0800 2007 3178485 18705 emily 1 3168358 pain in the ass to make anytime but christmas, i give you the best cookie ever; date filled oatmeal cookies http://www.eatingwell.com/recipes/oatmeal_date_cookies.html Fri Nov 30 10:56:02 -0800 2007 3168283 120962 reannd 2 3169471 These look great, and actually have some nutritional value. Thanks! Fri Nov 30 16:49:43 -0800 2007 3168358 24126 amyzan 2 3178150 Reannd, do you think these could be made as a bar cookie? Tue Dec 04 08:26:29 -0800 2007 3168358 103085 DLAOKC 3 3186177 hm.. i dont know. they're awfully clumpy.. might not cook right? not sure, though. they're mighty fine as cookies:) Thu Dec 06 15:52:53 -0800 2007 3178150 120962 reannd 1 3168460 On the list so far: Chocolate Almond Lace Cookies (Fancy, like a florentine) Chocolate Crunch Cookies (A no bake one) Peanut Butter Bars (Taste like a Reese's Peanut Butter Cup) Lemon Coconut Bars White Chocolate Cranberry Bars Sugar cookies with colored sugar Need a new one or two... Fri Nov 30 11:20:28 -0800 2007 3168283 10726 TrishUntrapped 2 3168477 Rugelach! Easy, tasty, sturdy (for transport), and not so sweet that they can't be eaten for breakfast! I'll probably make them and some kourabeides, got the recipe from the newspaper a few decades ago. They're easy to make but very short so they crack easily. I might give the oatmeal cookies in this month's CI a shot, they look good. Fri Nov 30 11:25:40 -0800 2007 3168460 109573 coney with everything 2 3168801 Do you think you could give me the recipe for the White Chocolate Cranberry Bars? Fri Nov 30 12:56:58 -0800 2007 3168460 122097 sunkissedbabe43 3 3168907 White Chocolate Cranberry Bars Ingredients: 2 1/4 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2/3 cup firmly packed brown sugar 1/2 cup sugar 1/2 cup unsalted or regular butter, softened 2 eggs 2 tsp. vanilla 2 tsp. grated orange rind 1 1/4 cups coarsely chopped fresh or frozen cranberries 1 cup chopped walnuts 12 oz pkg (2 cups) white chocolate or vanilla chips 1 Tbsp. shortening Directions: 1. Pre-heat oven to 350 degrees. Grease or spray with no-stick a 13x9x2 baking pan. 2. In medium bowl combine flour, baking powder, baking soda and salt, mix well. 3. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla; blend well. 4. Gradually add flour mixture; blend just until combined. Fold in cranberries, walnuts, orange rind and 1 1/2 cups of the chips (reserving 1/2 cup for topping). 5. Spread batter in pan. Bake at 350 degrees for 30-40 minutes until golden brown. 6. In small saucepan, over low heat, melt reserved 1/2 cup chips and shortening. Drizzle over warm bars with a fork (making irregular lines). Cool 1 hour or until completely cooled. Cut into 48 bars. Fri Nov 30 13:23:34 -0800 2007 3168801 10726 TrishUntrapped 1 3168488 This weekend I am making practice batches of.... dulce de leche rice krispie treats (half of each square dipped in chocolate) pumpkin bars fudge spiced pecans gingerbread muffins Fri Nov 30 11:28:43 -0800 2007 3168283 95754 Honey Bee 2 3181759 Recipe for dulce de leche rice krispies, please? Wed Dec 05 10:05:44 -0800 2007 3168488 11308 lissar 3 3186657 Second this request! Sounds great! Thu Dec 06 19:09:35 -0800 2007 3181759 11302 rln 4 3187930 I improvised a lot, but they were pretty good.... Melt 1/2 stick butter in pan Add 1 can dulce de leche and about half a bag of miniature marshmellows. Then, I also added about 1/3 a bag of butterscotch chips because I had some on hand and thought it might be good. Tasted mixture and decided to add a pinch of salt Stir until all products are melted Add rice krispies. I think I used somewhere between 6-8 cups. Press into buttered pan and let cool Here is where I got the idea although mine were much less sophisticated... http://www.bakeorbreak.com/2007/10/01/dulce-de-leche-crispies/ Fri Dec 07 09:23:17 -0800 2007 3186657 95754 Honey Bee 1 3168499 Minty Meringue Drops Coconut Pecan Cookies White Chocolate Pumpkin Dreams Jam filled Poppy Seed Cookies Cookie Jar Gingersnaps Jelly Roll style Rugelach (with jam and nuts and cinnamon sugar) Fri Nov 30 11:31:34 -0800 2007 3168283 23415 pescatarian 1 3168501 So far I know I'm making ginger sparkle cookies, biscotti and chocolate-dipped pretzels with sprinkles & things. I also want to veganize the triplet cookie thing on the cover of Gourmet. It looks so pretty. Fri Nov 30 11:32:29 -0800 2007 3168283 56976 Amber in Norfolk 2 3168553 i like the triplet cookie, too. it's a nice twist on a familiar theme, and very pretty. trouble is, my family is so accustomed to enjoying other, traditional cookies that we make every year (one with raspberry, one with cherry, and one with apricot), that I don't know how i feel about combining these flavors into one new cookie... and it seems like overkill to make them all. Fri Nov 30 11:47:54 -0800 2007 3168501 102095 vvvindaloo 2 3179506 Hey Amber, would you be willing to share your recipe for ginger sparkle cookies...sounds just like what I'm looking for? Please and thanks. Tue Dec 04 14:32:30 -0800 2007 3168501 100701 millygirl 1 3168568 We're doing four Saturdays of "Christmas Around the World" at my SO's mother's adult residence. Saturday 12/8 is sweets: Biscochito (Mexican Christmas cookie) http://www.cookingcache.com/dessert/bizcochitosmexicanchristmascookies.shtml Irish mincemeat tartlets (Basic piecrust & storebought mincemeat) Italian sesame seed cookies http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/sesameseedcooky.html Lebkuchen (German honey spice bar) http://www.inmamaskitchen.com/RECIPES/RECIPES/Cookies/Lebkuchen.html Swedish ginger thins http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17415,00.html and finally, Emeril’s Three-chocolate bark with spiced nuts and dried cherries http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_5945,00.html Fri Nov 30 11:52:06 -0800 2007 3168283 117124 WNYamateur 1 3168602 I'm definitely making World Peace Cookies, thumbprint cookies, and chocolate crinkle cookies. I'm thinking about rugelach (which I've never made before, but they always look fun for me), those candy cane pinwheel cookies of Alton Brown's that I see him make every year and always think about making, and some of the cookies in this month's Gourmet looked fun. And I really want to make alfajores, though I don't have a recipe that I know to be good -- I had them once and loved them, and thought that they would be really fun to make. Does anyone have a good recipe for these? Fri Nov 30 11:58:59 -0800 2007 3168283 13525 JasmineG 2 3168649 What are World Peace cookies, those sound intriguing ... Now I'm picturing a refrigerator cookie with a built-in peace sign, hmm ... I've made pinwheels before (not sure if these have actual candy in them? I'm not a TV watcher), my favorite of that type for looks were checkerboards ... but none of them really tasted good. Anyone have a great tasting checkerboard recipe? Fri Nov 30 12:13:09 -0800 2007 3168602 19108 foiegras 3 3168709 Here's a link to the recipe for World Peace Cookies. http://splendidtable.publicradio.org/recipes/dessert_peacecookies.shtml Last December the cookbook of the month was Dorie Greenspan's Baking from My Home to Yours. That's where the recipe is from. There are a couple of reviews of the cookie here if you scroll down. http://www.chowhound.com/topics/347470 Fri Nov 30 12:31:59 -0800 2007 3168649 11407 JoanN 4 3168724 Ooooh, thanks ... these will probably be my chocolate cookie then. I have made lots of chocolate pepper cookies, but never a salty one ... Fri Nov 30 12:37:15 -0800 2007 3168709 19108 foiegras 5 3174253 These used to be called "Korova cookies", and they are wonderful! I used the recipe at Leite's Culinaria to make them for a party. I'm not so sure that they're world peace cookies, though - there were almost fights over the leftovers. http://www.leitesculinaria.com/recipes/cookbook/korova.html Be sure to use top-quality butter, cocoa, and chocolate, since that's where the great flavor comes from. Anne Sun Dec 02 22:29:53 -0800 2007 3168724 12541 AnneInMpls 6 3175356 Believe me, I would not dream of using anything else ;) Thanks for the link. Mon Dec 03 10:22:27 -0800 2007 3174253 19108 foiegras 3 3168791 This is the recipe for the Alton Brown pinwheel cookies: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25190,00.html?rsrc=like They look fun, and would be a fun project to do with kids, I think. Not checkerboards, though. The World Peace cookies are amazing, and are indeed a refridgerator cookie (no peace sign, though!) The recipe linked by JoanN is the recipe. Fri Nov 30 12:55:18 -0800 2007 3168649 13525 JasmineG 4 3209236 So I made the Alton Brown pinwheel cookies linked above the other night, and they were fine, but not great. They would be a very fun project to do with kids, and the dough was pretty easy to work with. Crushing the candy canes was kind of a pain (they got everywhere), and they melted into the cookies into the oven, so the colors of the dough weren't as pretty as I thought that they would be. They are still nice looking cookies, and they taste fine, but they probably won't make it into a regular cookie rotation. Fri Dec 14 16:20:14 -0800 2007 3168791 13525 JasmineG 5 3216073 I was wondering about those, as I just tried the plain sugar cookie part of that recipe (which was eh...). But, as a thought, we always put candy canes in a freezer ziploc bag when breaking them to make our peppermint bark, which eliminates the mess completely-just zip it up and then let your kids beat on it with a rolling pin :) Mon Dec 17 13:34:14 -0800 2007 3209236 89015 girlwonder88 6 3216409 Yes, that seems much smarter than wacking away at it with my cast iron pan. I definitely got some aggressions out, though! Mon Dec 17 15:17:56 -0800 2007 3216073 13525 JasmineG 2 3169078 I haven't tried this recipe for alfajores, but it looks good (and appears to be highly rated). I really don't like the jarred dulce de leche or when it's made from a can of sweetned condensed milk, so this recipe appeals to me. http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2579/Recipe.cfm Fri Nov 30 14:08:35 -0800 2007 3168602 18705 emily 3 3169109 That does look like a good one (though it's a little amusing how many of the reviewers made these cookies as a project for spanish class). I wish I could get the recipe for the ones that I had, they were so good. And you're right, I like the idea of making the dulce de leche myself. Fri Nov 30 14:17:55 -0800 2007 3169078 13525 JasmineG 2 3169578 I made Alfjores from the book A Bakers Tour by Nick Malgieri. They were great. I would highly suggest buying this book if you don't have it already. I love it. I actually blogged the Alfajores when I made them. Here's a link to my blog if you want to take a look: http://bake-en.blogspot.com/ Fri Nov 30 17:41:33 -0800 2007 3168602 69497 VTtoMAtoCAfoodie 3 3169636 Ooh, I've had good luck with Nick Malgieri recipes before; would you be able to paraphrase the recipe? Fri Nov 30 18:14:54 -0800 2007 3169578 13525 JasmineG 3 3172807 Okay, more about my Alfajores minor obsession: I found Nick Malgieri's recipe online here: http://eatfeed.com/recipes/aljores.htm and his recipe for the cookies is very different from the other recipe linked in this thread (his has about half cornstarch and half flour, while the other just has flour, a lot more butter, and 4 egg yolks, where the other has 1 whole egg and one yolk). Any idea about what these differences might do to the resulting cookie recipe? Helping me out with my obsession, I went to a party last night where there were alfajores, and I didn't really like this version of the cookie; it was too dense and shortbready (except even denser, I think), so I'm trying to avoid that version. Sun Dec 02 11:20:30 -0800 2007 3169578 13525 JasmineG 4 3205154 Where did you try alfajores? Maybe that bakery or panadería could guide you toward a recipe (without giving away their secret formula). I like your enthusiasm for alfajores -- and I share it! Actually, I ate alfajores daily, often more, during my first trip to Chile (for six months). I do recall great variety of alfajores, each bakery with its own variation. Looking forward to hearing a report! buena suerte* Thu Dec 13 10:58:17 -0800 2007 3172807 56490 foxy fairy 5 3209229 Hah, I tried that -- I had them at a catered party, and immediately begged for the recipe, and was told that it would be sent to me...and it never was (and the baker was a little old Argentinian woman who was a friend of the caterers, and I have no idea how to get in touch with her). I think I'm definitely going to try one of the recipes this weekend, and report back! Fri Dec 14 16:18:03 -0800 2007 3205154 13525 JasmineG 1 3169178 We are only a family of 2 so I can't go too crazy. Here is our list. Pecan sandies (my husband's fav) cut out sugar cookies Chocolate chip cookies and I am going to attempt Alfajores, does anyone have a good recipe to share? Fri Nov 30 14:43:54 -0800 2007 3168283 14124 CarlieInLA 1 3169524 Hillbilly Crack - This was a huge hit at our party last year and so easy to make. Recipe courtesy of my dear friend Mz. Grits. I highly recommend you line the baking sheet/pan with parchment paper or clean up will be a nightmare. It's ok if the toffee goes under and above the saltines. The combo of salty and sweet are to die for! 4 oz saltine crackers (that's one skid) 1 cup butter 1 cup dark brown sugar 2 cups semisweet chocolate chips 3/4 cup pecans Preheat oven to 400 degrees. Line shallow jelly roll pan with saltine crackers in single layer. In a saucepan, combine sugar and butter. Bring to a rolling boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and sprinkle pecans on top. Cool completely and break into pieces. Fri Nov 30 17:15:51 -0800 2007 3168283 40464 OysterHo 2 3170096 Dude, do that with matzohs and you can celebrate a whole new holiday. Just add salt. Sat Dec 01 01:04:58 -0800 2007 3169524 11225 rabaja 2 3170183 I've had those before, but never heard that name for them -- love it ;-) Sat Dec 01 05:20:55 -0800 2007 3169524 53971 momjamin 1 3169563 We have a huge "Cookie Walk" at our church tomorrow. I stayed home from work today and baked cookies. Started at 8:30 this morning and finished at 5:30 this afternoon. In that amount of time I only made three different kinds of cookies, but I made HUGE batches of each: Shortbread Orange Cookies (I think I got the recipe for these right here on Chowhound!) with orange frosting Kriss-Kringles (my grandma's recipe, basically butter cookies with candied cherries and nuts--more than anything else these taste like Christmas to me) So I made three kinds of cookies, and if each one of the other church ladies makes two or three kinds, we'll have a huge variety. At this point, though, the whole thing may be a bust because there's evidently a big winter storm bearing down on us. Let's hope it holds off till after noon. Fri Nov 30 17:35:09 -0800 2007 3168283 32586 revsharkie 2 3176816 I <3 orange cookies!!!!!!! Mon Dec 03 17:24:51 -0800 2007 3169563 70200 chelleyd01 2 3178129 Would you be willing to share your Kriss-Kringles recipe? I'm always looking for ways to use candied cherries :) Tue Dec 04 08:22:26 -0800 2007 3169563 19108 foiegras 3 3185677 Kriss-Kringles 1 c. shortening (half butter, my grandma says; this last time I used all butter and they were just fine, maybe a little chewier than usual) 1 c. sugar 2 egg yolks 1/2 tsp. vanilla 1/4 tsp. almond extract 2 c. flour 1/2 tsp. cream of tartar 1/4 tsp. baking soda 1 c. chopped nuts 1/2 c. finely chopped candied cherries (red or green or both) Colored sugar Cream shortening and sugar until fluffy. Add egg yolks and flavorings. Sift flour with soda and cream of tartar; add to mixture. Add nuts and cherries. Form dough into 2” rolls. Sprinkle colored (red & green) sugar on waxed paper. Roll the cookie rolls in sugar; wrap in the waxed paper. Chill in refrigerator overnight. Slice 1/4” thick; bake on ungreased sheet 8-10 minutes at 350°. Makes 10 dozen. Thu Dec 06 13:32:05 -0800 2007 3178129 32586 revsharkie 4 3195345 Thanks :) Mon Dec 10 10:36:42 -0800 2007 3185677 19108 foiegras 1 3169609 Definitely the Chocolate Kisses from Dolce Italiano! Fri Nov 30 18:00:23 -0800 2007 3168283 11995 pikawicca 1 3169611 Definitely bourbon balls, probably pfeffernusse. Another 2-3 types, plus panforte. Fri Nov 30 18:00:34 -0800 2007 3168283 10669 Amuse Bouches 1 3170321 I just made Raspberry Linzer cookies and Rum Raisin Sandwich cookies for a party. You can see the photos and recipes here: http://www.peanutbutterandjulie.typepad.com/peanut_butter_and_julie/2007/11/holiday-sandwic.html I'll also make the decorated sugar cookies and gingerbread, but I really enjoy making holiday desserts like a Yule Log, Apple Strudel, and Stollen (O.K., technically more of a breakfast pastry!) Sat Dec 01 07:08:12 -0800 2007 3168283 146967 PBJulie 1 3170375 I'm doing the the basic chocolate chip/oatmeal/sugar cookies since their quick and easy. I also got a lot of positive feed back for my "apple pie cookies", which is a thumbprint cookie with applespice jam drizzled with carmel on top. Sat Dec 01 07:38:58 -0800 2007 3168283 11701 MrsT 2 3178160 Will you post your "apple pie cookie" recipe? Tue Dec 04 08:28:23 -0800 2007 3170375 109440 mtleahy 1 3172819 Snickerdoodles! Sun Dec 02 11:26:44 -0800 2007 3168283 113872 diablo 1 3172967 For tradition I have to make chocolate chip cookies, press cookies, sour cream drop cookies, oatmeal cookies, gingerbread, plus Mexican wedding cakes and mint drop cookies, but I plan to add 2-3 more this year. I have made linzer cookies and rugelach in the past and they were popular. Sun Dec 02 12:41:35 -0800 2007 3168283 22220 Kelli2006 1 3174222 I have about 35 people or couples I want to make something for the Holiday Season with my own hands; fed up with buying presents and spending money. Have done this before. This year I will bake biscotti for them. It is a simple recipe and I'm happy to share it. About ten of these will go in tins across the country. They last forever and are great with morning coffee. Very traditional. 1 cup hazelnuts 2 1/4 cups all purpose white flour 4 tsp anise seed 1 tsp baking powder 1 tsp salt 3 lg eggs 1 cup sugar 1 tsp vanilla extract Roast nuts 10 minutes at 350 degrees. Mix flour, aniseseed, powder and salt. Beat eggs, sugar, vanilla together. Stir in dry ingredients, plus nuts. Make 2 ten-inch logs. Bake on parchment or silpat for 30 minutes at 350 F. Remove, slice, separate, return to oven for 10 - 15 minutes. Let cool on racks. I have been told that these were the best biscotti by people who have eaten in fine places around the world. Dipping them in morning coffee, I know, is a pleasure; ditto for milk or hot chocolate. Sometimes I've used anise extract and walnuts and pumpkin seeds and pine nuts, and I've experimented with wheat flour. Never butter or anything that would make them crumbly like cookies. To me this is the essence of biscotti; I wish I could remember where I got the recipe for them. Happy to share this with you all. Have a wonderful Holiday Season. Sun Dec 02 22:07:27 -0800 2007 3168283 23583 EclecticEater 1 3174265 Still figuring this out, but some definites: Holiday cranberry pistachio biscotti, from epicurious. Triple ginger cookies, modified from epicurious: http://familyslowfood.blogspot.com/2006/12/insanely-fabulous-over-top-ginger_01.html And my 10 year old's favorites: the wreaths made out of cornflakes and bright green tinted marshmallow mixture, with red hot berries. Yum! Austrian Sour Cream twists are a probable-my mom's recipe, a sugarless yeast dough rolled out and layered with sugar, then cut into strips and well, twisted. Maybe Swedish rosettes. Sun Dec 02 22:40:41 -0800 2007 3168283 89015 girlwonder88 1 3174319 The only two types I *know* I'll make, because they are my two must-haves, are Russian tea cakes, which my mother made every year, and Berlinerkranser, which her mother made every year. Anything else is TBD, which is why I'm on this thread looking for ideas to steal (since I can't steal the actual cookies). I usually make some variation of refrigerator cut-out cookie, for decorating, and then a variety of meringues. But those aren't written in stone ... Sun Dec 02 23:52:03 -0800 2007 3168283 142036 MaggieRSN 1 3174365 Most of my list is getting to be traditional: Lemon Stars Apricot Foldovers Champagnebrod- a Swedish press cookie filled with apricot jam macademia lime cookies craisin pistachio biscotti This year (I think) I will add pignoli cookies thumbprints filled with homemade chocolate raspberry jam something chocolate but am still looking for that Mon Dec 03 01:59:49 -0800 2007 3168283 11076 AGM_Cape_Cod 1 3174881 Revising my list as I read this thread, but so far: *Ginger spice crinkles (from Nancy Bagget's All-American Cookie Book) *Spritz cookies (a friend is coming with a press/gun/whatever) *Springerle (I'm the only one around here who likes them, but it's sort of something I always have to have this time of year) *If I decide to splurge on a new old-fashioned pizzelle iron, I'll make anise pizzelles (I got frustrated with my "nonstick" one and threw it out—I want the kind my mom has, all blackened and seasoned!) *Maybe raspberry linzer cookies *Maybe regular gingersnaps I need a crowd-pleaser, according to my husband, to make up for the springerles. Something chocolate? The world peace cookies, despite the goofy name, sound good to me. Mon Dec 03 08:15:01 -0800 2007 3168283 11067 Liana Krissoff 2 3175390 Goofy name? The name is half of what sold me on them ;) Just curious ... I have a big collection of springerle molds, but, like your husband, I don't like them either. The Saveur gingerbread recipe mentioned above tastes the best of anything I've tried so far. It seems to be a significant challenge because the qualities needed for the dough to take a good print aren't the same ones generally sought after in cookies ... Do you have an alternative recipe to use with your springerle equipment? Mon Dec 03 10:29:49 -0800 2007 3174881 19108 foiegras 3 3175502 No, I've never made anything besides springerle with the molds (I have an old rolling pin with very simple designs), but I was considering trying to make a patterned gingerbread. I think you'd need a fairly soft dough to take the print; does that make too crisp or crumbly a gingerbread cookie? Mon Dec 03 10:55:05 -0800 2007 3175390 11067 Liana Krissoff 4 3175704 I don't have any rolling pins, but have a penchant for buying rather complicating cookie molds! I was always worried that the rolling pin would "skip", and I've heard they can do that. Even so, perhaps the ratio of good to bad is still worth taking. I have one mold that I really think there's something wrong with--I have never yet gotten a cookie from it! In general, though, what happens when the dough is too soft is that it sticks, and not only do you have no cookie to bake, but you have to painstakingly clean the mold before you can use it again. (When they get really messed up, I just give up on that mold for the year.) I find the Saveur dough is too soft as written (they tell you to oil the molds I believe--bah), but gingerbread is so flavorful that I can up the flour & still get a good cookie. Of course chilling is a factor too ... Anyway, you make up for the stiffness of the dough by really putting some muscle behind it :) I am on the short side so I actually stand on a little step stool to get better leverage sometimes. But anyone who finds that baking is just too easy should add cookie molds to the equation, LOL. Mon Dec 03 11:53:08 -0800 2007 3175502 19108 foiegras 3 3179244 Maybe it's the method? Caught the FN show last night hosted by "the guy (?) on the street" fellow--he was watching molded gingerbreads being made. The gingerbread was baked as a thinnish bar cookie, then while still warm, rolled in a ball and pressed into the mold, and popped out and left to cool. Never heard of this before, but looked "authentic". Tue Dec 04 13:27:33 -0800 2007 3175390 11234 toodie jane 4 3179885 Fascinating!!! How detailed were the molds? I have absolutely never heard of this ... Tue Dec 04 16:46:07 -0800 2007 3179244 19108 foiegras 5 3355577 they looked quite detailed and about 3x5 if memeory serves....flowers, stars, etc in relief. GB cooked in a sheet pan, cut into bars and rolled. etc. fascinating. Fri Feb 01 09:17:42 -0800 2008 3179885 11234 toodie jane 1 3174931 Deborah Snyder's Soft Molasses-Spice Cookies from Food and Wine are EXCELLENT. They were incredible just out of the oven and then I froze for several weeks and just tried some this weekend. STILL INCREDIBLE. Incredible at room temp and even more incredible slightly rewarmed. http://www.foodandwine.com/recipes/soft-molasses-spice-cookies Mon Dec 03 08:31:57 -0800 2007 3168283 74506 abud 1 3175296 side-lined with a bum knee this year so won't be doing any cookie marathons. But will be attempting : Jam Splits, from my Mom's archives, my DH's favorite the triple choco cookie and cardamom cookie from Dec. Fine Cooking Gingersnaps Mon Dec 03 10:09:24 -0800 2007 3168283 11234 toodie jane 2 3175366 Toodie Jane-what are jam splits? They sound intriging. Mon Dec 03 10:24:17 -0800 2007 3175296 11076 AGM_Cape_Cod 3 3179275 A butter cookie Mom brought home from a cookie exchange in 1980. The gals were all in their 60's, so I'm thinking it is an ethnic cookie of sorts. They were not of an age to be clipping recipes. :) These are delicious, and fast to make. Very easy to double or triple the recipe for a crowd.. Jam Splits 2 c flour 1/2 tsp baking powder 2/3 c sugar 1/2 tsp salt 3/4 c fresh unsalted butter--very soft 1 unbeaten egg 2 tsp vanilla 1/2 c raspberry jam Preheat oven to 350. Mix dry ingredients together. With a wooden spoon, mix in soft butter, then egg and vanilla. Divide dough into 1/4's on floured board. Shape each dough piece into a roll 13" x 3/4 thick, 2 rolls per baking sheet (at least 4" apart. Make a depression down the center of each roll using your pinkie finger. Fill with raspberry jam (do not mound jam or it will run down the sides) and bake till just lightly golden. Do not allow cookies to brown. Remove sheets from oven, let cool 5 minutes then cut into 3/4" slices on the diagonal. Makes about 50 to 60 cookies. Store in airtight tins between layers of waxed paper. These cookies have a nice crunch, and a flowery flavor from the unsalted butter and raspberry jam. They are great tea cookies any time of year. These are delicious, and fast to make. Very easy to double or triple the recipe for a crowd. Mom thought the name came from how fast they are to make! Tue Dec 04 13:34:31 -0800 2007 3175366 11234 toodie jane 4 3179319 these sound fantastic. I am adding them to my list. fayefood.com Tue Dec 04 13:42:10 -0800 2007 3179275 37986 fayehess 4 3181716 toodie jane, these look great. I don't think I will make them this year since I am looking for something to highlight my chocolate raspberry jam. I don't want to attempt baking that jam. Wed Dec 05 09:55:04 -0800 2007 3179275 11076 AGM_Cape_Cod 1 3175562 GINGER COOKIES (World's Easiest Roll-Out Cookies): In sauce pan combine 1 cup white sugar, 1/2 cup water, 1/2 cup dark Karo syrup, 1 tablespoon (yes) ginger, 2 tsp cinnamon, 2 tsp cloves. Bring to boil to melt all. Remove from burner. Drop in 1 cup (2 sticks) real butter. Let melt. When nearly cool add 4 cups flour and 1 1/2 tsp baking powder. Form into 4 rolls and wrap each in Saran. Refrigerate for up to 2 weeks. When you want a few cookies, let a roll warm a bit toward room temperature and work with hands like clay. Roll directly on ungreased cookie sheet: can roll very thin. Cut out with cookie cutters and remove the spare edges, which you then recycle. Bake 7 min @ 375* and remove immediately with spatula. No mess, no all-day project, best if very thin, tasty cookies, very easy. This method allows you to use cutters with curlycue pig tails, reindeer antlers etc and nothing breaks off. Mon Dec 03 11:12:27 -0800 2007 3168283 15521 Querencia 1 3175720 Gradually, over the years the Christmas cookies went from a few different varieties (sugar, sand tarts, and one or two others) to a list that now exceeds twenty different cookies. It's a lot of fun, a tremendous amount of work, and after years of practice, the cookies are damn good. But the downside is that I can't skip baking cookies, even for a single Christmas, or I'd be lynched by all my family and friends. The list: Sugar Ginger Brown sugar Tutti-frutti Green Tea Chocolate pepper Sand tarts Lime meltaways Lime tassies Rainbow (or Napoleon) Florentines Janhagels Linzer Springerle Appenzeller Biberli Cinnamon and orange spritz Almond wafers Madelines Cappucino Walnut Sonja Henies And a meringue based cookie, which varies from year to year. A number of the recipes came from Carole Walter's Great Cookies. If you are looking for a new cookie cookbook, she's easily the best. Of all the years I've been baking cookies, I haven't found anyone to come close to Walter in term of breadth and attention to details. I also recommend tracking down Barbara Tropp's China Moon cookbook. Despite being a Chinese cookbook, she has several first rate cookie recipes (the cappucino, walnut and ginger cookies in my list came from her). Mon Dec 03 11:58:28 -0800 2007 3168283 81926 Roland Parker 2 3179329 I think Rose Levy Baranbaum's The Christmas Cookie Cookbook" is genius and has enough detail to be a primer for cooking baking science. The pictures are very 80's, but insirational. fayefood.com Tue Dec 04 13:44:28 -0800 2007 3175720 37986 fayehess 3 3179381 I agree. It's called "Rose's Christmas Cookies," by the way, just in case anyone wants to look it up. My copy is in tatters. I think her recipe for Rugelach is the best ever. David's Dreambars are to die for. The Mahogany Buttercrunch Toffee is positively addictive. The Golden Biscotti are my favorite of all biscotti recipes. And I could go on . . . . Tue Dec 04 13:59:46 -0800 2007 3179329 11407 JoanN 3 3180925 I have Berenbaum's cookie cookbook. She is indeed 80s. You can also tell this from that many of the recipes include chocolate (glazes, bits, whatever) when it really isn't necessary-keeping in with that the 80s was a time when people were truly beginning to discover fine chocolates. There's very little overlap between Carole Walter and Berenbaum's cookbook. But of the two, Carole is the better. She has more traditional cookies, more rolled cookies, and a large section of cookie recipes from around the globe. Berenbaum has a lot of chocolate flavored cookies, brownies and bar cookies, which I'm not too fond of. Her cookbook was a revelation given the existing state of cookbooks at the time, but Carole Walter has easily moved cookie baking to the next level. If you're serious about cookies, I'd recommend checking out her cookbook. I will say this in Berenbaum's favor: her cookie cookbook has the best cover I've ever seen on any cookbook. Wed Dec 05 05:16:02 -0800 2007 3179329 81926 Roland Parker 4 3181604 I suspect you are in the minority, not liking chocolate ;) I have literally never looked at a recipe and thought, that chocolate just isn't necessary :) Wed Dec 05 09:22:15 -0800 2007 3180925 19108 foiegras 2 3186813 Your list is amazing. I am still revising mine, and I feel inspired! For my 11th annual cookie party, which my friends also demand every year, I have already made: Snickerdoodles Brownie Cookies Spritz Citrus Sizzlers (from the King Arthur Flour cookie cookbook) Pecan Turtle Cookies (bar cookies) And I am thinking about (as time allows): Peanut Butter Butterscotch Chip Monster (oatmeal) Cookies Gingerbread Nutella Mexican Wedding Cookies Chocolate Butter Cookies with a mint glaze (Cook's Illustrated mag) Mrs. Field's Cookies "Faux-reos" Vegan Ginger Spice (veganized from an Epicurious recipe) Sugar Cookies Pignoli Thu Dec 06 20:33:39 -0800 2007 3175720 29608 Neuromancer 3 3220659 I had my annual cookie party on Sunday evening. I made around 1250 cookies and a few other items. Here was the final list of cookies: Featured Cookies 1. Snickerdoodles with Chinese cassia cinnamon 2. Nutella Mexican Wedding Cookies 3. Deluxe Sugar Cookies 4. Triple Ginger Spice Cookies 5. Spritz Cookies 6. Monster Cookies 7. Homemade Oreos 8. Chocolate Butter Cookies with Mint Glaze 9. Gingerbread Leaves (made into a vegan cookie) 10. A version of the "Mrs. Field's Cookies" (but no oatmeal; with both walnuts and pecans) 11. Brownie Cookies 12. Citrus Sizzlers 13. Peanut Butter Butterscotch Chip Cookies 14. Pear Rugelach Bar Cookies 15. Pecan Turtle Bars 16. Boy Scout Bars 17. Cranberry Pecan Bars I didn't make pignoli. The pine nuts and marzipan called for were too expensive. Tue Dec 18 19:44:01 -0800 2007 3186813 29608 Neuromancer 1 3179306 Mexican wedding balls Feffernuese (sp?) jam dots gingerbread men coconut planks brown edged sugar cookies chocolate brownie bites pecan tassies currant, almond and lemon biscotti poppyseed refrigerator cookies with orange zest hermits brutti e buoni meringues with dates and walnuts fayefood.com Tue Dec 04 13:40:38 -0800 2007 3168283 37986 fayehess 1 3179402 OK, here goes... hazelnut biscotti dipped in chocolate and sprinked with chopped hazelnuts honey almond cinnamon biscotti biscotti with orange peel and almonds springerle pfefferneuse cranberry pockets shortbread wedges baked in molds lebkuchen - a spicy honey almond bar cookie with a lemon glaze And I'm going to try making fruit jellies - the kind that are made with fruit puree, pectin, cut into bars and dusted with sugar... white chocolate maple black walnut fudge chocolate cherry chile fudge with pecans and little bits of jalapeno fruitcake fudge - chocolate with dried cranberries, pecans, and candied orange peel Laurie Colwin's Black Cake in little loaves jam thumbprints with walnuts Tue Dec 04 14:04:31 -0800 2007 3168283 14164 sheiladeedee 2 3179888 Black Cake!! Have you made it before? I was just considering making it the other day ... Tue Dec 04 16:48:51 -0800 2007 3179402 19108 foiegras 3 3180777 This is my first time making it. I put the fruit in to marinate in January, after taking advice from this forum; I'll report how it comes out. I can taste it in my mind... It feels like all the good parts of fruitcake without the doorstop-ness and cliche. Wed Dec 05 00:28:05 -0800 2007 3179888 14164 sheiladeedee 3 3181670 Black cake, now there's one I have never seen before. I love fruitcake and this variation looks fascinating. The recipe I found calls for an icing and a marpizan 'shell'. Does the icing go on the cake or on the marzipan? Thanks. Wed Dec 05 09:43:18 -0800 2007 3179888 11104 dolores 4 3181717 I think over the marzipan; that keeps the cake from staining the icing. I am going to try it just dusted with powdered sugar, though, and maybe do one with the marzipan and one with a plain icing. Wed Dec 05 09:55:32 -0800 2007 3181670 14164 sheiladeedee 5 3181732 Thanks, sheiladeedee. There are days I love complicated recipes and this one looks like it fits the bill. Wed Dec 05 09:58:51 -0800 2007 3181717 11104 dolores 3 3182147 I made black cake for the first time a few weeks ago (using the recipe from Saveur's Dec. 06 issue). It was ok -- it's a very soft/wetish cake and, of course, entirely smooth. I guess I'm not a huge fan of cakes made out of alcohol-soaked dried fruit. I'd rather eat so many other sweet things. Wed Dec 05 11:43:48 -0800 2007 3179888 18705 emily 1 3193348 Here's my list (I hope I actually have time to make all of these!) -Triple Thumbprints a la Gourmet -Cinnamon Snickerdoodles, "Candycane" Style (Sandra Lee actually has some good ideas, who knew?) -Mazurkas (Fruit Bar Cookies, Day 11 of Food Network's 12 days of Cookies) -Whoopie Pies filled with Peppermint Buttercream -Caramel Apple Rugelach -Raspberry Chocolate Rugelach -"Ornament" Style cookies (cookies cut so that they can interlock and form ornaments) -Blondies, half-dipped in dark chocolate -Sugar Cookie and Chocolate Ganache Sandwiches I'm still looking for a good blondie recipe to try. I also need a good crunchy cookie that I can use for the ornaments, so suggestions for either of these recipes would be great! Also, does anyone have advice on how to juggle so many different kinds of cookies? My plan is to spend a few days making dough and shaping the cookies, and just keep everything in the fridge. Then I'll set aside one day for baking, final decorating, and packing into baskets so that everyone receives fresh cookies. Any tips or suggestions on timing? Sun Dec 09 16:04:42 -0800 2007 3168283 58027 Aloo0628 2 3194254 I make twelve different cookies every year. I give myself a week, and make two cookies a day. If I feel lazy I make something easy like bourbon balls. The ones that take two days (have to be sandwiched, dipped in chocolate etc) count as one cookie each day. I also usually don't get to the twelth cookie, that's my little tradition. Packing and/or shipping is a separate day's job for me, it always takes longer than you think. Don't worry, the cookies stay fresh for a week or two so no need to do them all at once! Mon Dec 10 01:42:52 -0800 2007 3193348 11097 coll 2 3200316 The carmel apple rugelach sounds delicious, can you please post. TIA Tue Dec 11 20:08:34 -0800 2007 3193348 62097 paprkutr 3 3201184 Coll: thanks so much for the advice! :-) Paprkutr: I haven't actually made this version before, but I've pieced together a couple of different ideas and I think it will work. I'll definitely report back after I've made them. Here's my plan. Dough - use your traditional dough of choice. Apple Filling: 4 large apples, peeled, cored, and chopped (fairly small dice) 1/4 cup butter 1 cup sugar Melt butter, add apples, saute until they begin to soften, add sugar, cook until golden and syrupy. Assemble: My plan is to sprinkle the dough with cinnamon and sugar, and then try two techniques w/ the caramel to see which one is cleaner: 1. spread thin layer of heated caramel spread (I'm just going to buy pre made) on the dough, leaving some room around edges and in middle of circle for caramel to spread, if necessary. Then spoon apple mixture over top and roll as usual. I figure if the caramel is already warm when I apply it, it won't spread too much in the oven and hopefully won't spill out of the cookies. 2. spoon apple filling onto dough first, then drizzle warm caramel over apples. Roll as usual. If someone tries this before I get around to it (I won't be baking until about two weeks from now), please let me know what worked for you! :-) Wed Dec 12 08:10:27 -0800 2007 3200316 58027 Aloo0628 4 3203783 Thanks, let me how they come out. Wed Dec 12 20:55:12 -0800 2007 3201184 62097 paprkutr 4 3211130 Have you done these yet? I'm dying to know which method worked. I think I want to make these for my boss. Sat Dec 15 15:16:40 -0800 2007 3201184 40464 OysterHo 5 3211788 Sorry Oyster, but it'll be at least another week and a half before I get to bake anything. :-( I'll definitely post once I've tried it though! Sat Dec 15 21:50:50 -0800 2007 3211130 58027 Aloo0628 5 3241673 I just baked the caramel apple rugelach today, and I have to say, they're so good that I'm not sure if my family is going to let any of them go into the gift boxes! For the dough, I used Lora Brody's recipe, found here: http://www.epicurious.com/recipes/food/views/105982 For the filling, I used 3 large Golden Delicious and 4 medium/large Cortlands. Peeled, chopped, cored - I recommend chopping them into fairly small pieces, as they will need to be small enough to fill the cookies. Follow the cooking instructions I posted above. I just used jarred caramel sauce (Bonne Maman brand - not the best tasting caramel I've had, but the consistency was perfect for this). Method: I rolled the dough into the biggest circle I could handle, probably about 10 in diameter. Then I spread the apple filling, leaving a very small circle clean in the middle. I sprinkled over some cinnamon sugar (1 part cinnamon to three parts white sugar), and then finally I just lightly drizzled the caramel sauce over everything. Using a pizza cutter, I sliced the round into 16 even triangles, and then rolled into crescents. Baked until just golden brown on top. Divine! Thu Dec 27 20:29:47 -0800 2007 3211130 58027 Aloo0628 1 3193533 We've been baking this weekend: Double batch of Chocolate Chunk Shortbread Cookies Double batchof Austrian Sugar Cookies Pressed Shortbread Cookies Walnut Crescent Cookies We are a household of two!!!!! I try to give away cookies but my husband guards them like they are gold and practically cries if they are offered to guests. Sun Dec 09 17:26:18 -0800 2007 3168283 11319 Island Girl 2 3195355 That's hilarious about your husband! I used to work with someone whose husband was the same way--I would get the 3rd or 4th try at a homemade gift as he would "claim" the previous attempts. Mon Dec 10 10:39:11 -0800 2007 3193533 19108 foiegras 3 3195606 Once I had put aside a tin of asst cookies for a co-worker, and when I opened it to show her my famous rainbow cookies, they were all missing! Mon Dec 10 11:54:44 -0800 2007 3195355 11097 coll 4 3203413 The thing that really peeves me though is we make all these cookies with butter, flour and other fattening ingredients and he eats so many cookies but doesn't gain any weight throughout the holiday season. I put the dough on the cookie sheets to go in the oven and I gain five pounds! Wed Dec 12 18:14:26 -0800 2007 3195606 11319 Island Girl 5 3204027 So true! Thu Dec 13 00:48:47 -0800 2007 3203413 11097 coll 1 3194440 Here's my final list: Double Chocolate Walnut Biscotti http://www.epicurious.com/recipes/food/views/10994 Double Almond Biscotti http://www.cookiemadness.net/?p=1171 Cranberry Pistachio Biscotti http://allrecipes.com/Recipe/Cranberry-Pistachio-Biscotti/Detail.aspx World Peace Cookies http://www.leitesculinaria.com/recipes/cookbook/korova.html Soft Molasses Spice Cookies http://www.foodandwine.com/recipes/soft-molasses-spice-cookies Apricot Rugelach http://www.epicurious.com/recipes/food/views/105982 Filled Oatmeal-Date Cookies http://www.eatingwell.com/recipes/oatmeal_date_cookies.html Mon Dec 10 06:04:27 -0800 2007 3168283 74506 abud 1 3195676 This is my first year doing Christmas cookies and I'm a novice baker so I'm keeping it pretty simple: Chewy ginger crackle cookies Plain shortbreads Chocolate shortbreads Snickerdoodles Chocolate Chip Peanut Butter (possibly) I've found this board to be very helpful so thanks for the inspiration! Mon Dec 10 12:17:46 -0800 2007 3168283 101907 ms. clicquot 2 3200290 How do you make your chocolate shortbreads? I make pretty good regular ones, but haven't ever tried chocolate. Tue Dec 11 19:56:46 -0800 2007 3195676 32586 revsharkie 1 3201140 Chez Panisse Ginger Snaps (only crisp for about a day). The recipe is on the Chocolate and Zucchini website. Wed Dec 12 07:55:23 -0800 2007 3168283 18506 Sharon S 1 3204005 If I have time (I'm in the middle of concerts right now), I try to make rum balls. They are tradition. I also try to make gingerbread cookies (the crispy kind) and almond crescents. Since I have lots of persimmons sitting in the freezer, I will also make persimmon cookies. Thu Dec 13 00:20:33 -0800 2007 3168283 116395 anzu 1 3204079 Crisp Chocolate Chip Cookies (from this Chowhound Recipes and Italian Meatball Cookies (because they look like chocolate covered meatballs (recipelink.com) Thu Dec 13 03:20:01 -0800 2007 3168283 11153 Shunick 1 3215552 Hi foiegras ~ I'm coming in late, baking cookies this week for family and friends! Big Soft Ginger Cookies Egg Nog Kringlas Butter cookies like my grandmother used to make, some with sprinkles, some with crushed candy canes Fruit and Nut Chewies This year for my new cookie (every year we try a new one for Christmas) I'm going to try the World Peace cookies. :-) Mon Dec 17 11:11:07 -0800 2007 3168283 90565 Cookiefiend 1 3215665 Just finished making 25 dozen cookies yesterday. Perfect baking day on a wintery, snowy, sleety mess. 4 different kinds of cookies. Two repeats and two new ones. Lemon Sugar Snaps (Martha Stewart, this was the repeat) Coconut Chocolate Chip (Sweet Spot) Oatmeal ginger (Sweet Spot) Mocha Chocolate Chip (Rick Katz, repeat) Pictures to follow. Mon Dec 17 11:41:16 -0800 2007 3168283 10214 beetlebug 2 3216135 I baked over the weekend. I made the chocolate walnut biscotti referenced above, which is also in the Gourmet cookbook. I also made: shortbread "meltaways," like a Russian teacake but with toffee chips; "superdoodles," snickerdoodles with cinnamon chips from the King Arthur's Flour site; white chocolate cranberry pecan oatmeal cookies from Nigella Lawson's "Feast;" and macaroon-type cookies with almond paste and pine nuts from Newsday's food section. I'm sure I'll make other kinds between now and Christmas. I usually make Ethel's Sugar Cookies from the Betty Crocker Cooky Book. Mon Dec 17 13:52:11 -0800 2007 3215665 126235 NYCkaren 3 3216348 NYC Karen, how are the cookies from Nigella's Feast? I have the cookbook but have not tried the recipe....it sounds very yummy though. Curious how they taste. Mon Dec 17 14:59:01 -0800 2007 3216135 100701 millygirl 4 3217743 looking for nigella's recipe, i happened upon this lovely little baking site: http://community.livejournal.com/bakebakebake/tag/white+chocolate i didn't find it on nigella's recipe site: http://www.nigella.com/recipes/index.asp oh my goodness, this site is a-may-zing: http://www.leitesculinaria.com/recipes/cookbook/desserts.html Tue Dec 18 05:43:46 -0800 2007 3216348 105717 alkapal 5 3219613 I'll say, love the last one....thanks alkapal Tue Dec 18 13:46:47 -0800 2007 3217743 100701 millygirl 6 3221140 my pleasure to find and share talented folks, millygirl! Wed Dec 19 03:29:28 -0800 2007 3219613 105717 alkapal 4 3217954 Everyone loves them and they're easy. Pretty much like a standard oatmeal cookie recipe except for the white chocolate chips. Tue Dec 18 07:10:01 -0800 2007 3216348 126235 NYCkaren 2 3222093 Here is the pic: Starting at 1 o'clock and going clockwise Oatmeal ginger mocha chocolate chip coconut chocolate chip lemon sugar snaps in the middle. Wed Dec 19 09:52:04 -0800 2007 3215665 10214 beetlebug 1 3217778 Not as exotic and varied as the other contributors, but I'm about halfway through.... 2 batches of oatmeal/cranberry 3 batches of Russian tea cakes 2 batches of molasses sugar Still to come 2 batches of M&M 2 batches of sugar cookies 1 batch of English whipped shortbread And I usually do 3 batches of cheesecake cupcakes in there, too....This year is chocolate, orange, and maybe chocolate/mint chip.....Was considering an attempt at a peanut butter cup-type cheesecake but running out of gas.... Tue Dec 18 06:06:02 -0800 2007 3168283 128485 smalt 1 3218202 Sadly I've been too busy shooting food, to actually enjoy baking or cooking of late. But...I love these cookies--*very* "clove-y", and my kids love them. Lauren's Spice Cookies: http://www.epicurious.com/recipes/food/views/10286 Tue Dec 18 08:27:04 -0800 2007 3168283 10309 Funwithfood 2 3218488 Interesting recipe.They're not *too* clove-y for you? I see that some reviewers halved the cloves. Tue Dec 18 09:34:36 -0800 2007 3218202 126235 NYCkaren 2 3220199 Isn't that a typo in the recipe? I cannot imagine 2 tbsp. of the ground cloves I get from Penzey's being in proper proportion to the other spices. Most recipes use slightly less ground cloves than other ground spices like cinnamon and ginger. I bet that as written, those cookies are revoltingly clove-y. 2 tsp. makes a LOT more sense in proportion to the other spices. Tue Dec 18 16:52:35 -0800 2007 3218202 24126 amyzan 3 3220375 I'm sure I've adjusted the recipe (usually do). Here's how I've saved the recipe in my cookbook...deeelish with these proportions! (I use Penzey's spices too.) 'Not For Wimps' Spicy Spice Cookies 1 1/2 cups vegetable oil 1/2 cup dark molasses 2 cups sugar 4 large eggs -- room temperature 1 tablespoon baking soda 3 tablespoons cinnamon 2 tablespoons ground ginger 3 tablespoons ground cloves 1 tablespoon ground mace 1 tablespoon kosher salt -- (or 1 1/2 tsp reg.) 5 1/2 cups flour Sugar Topping 1/2 cup sugar Note: Prepare dough ahead--needs to chill overnight. In the bowl of an electric mixer, add the oil, molasses, 2 cups sugar, and eggs. Beat on medium speed until mixture is smooth. Add the baking soda, cinnamon, ginger, cloves, mace, and salt; mix to combine. Add the flour 1 cup at a time "pulsing" on and off after each cup to incorporate (makes it less messy). Mix until well combined. Chill the dough overnight. Preheat oven to 350 degrees. Line baking sheets with parchment paper (or Silpat mats). Form dough into 1 1/2-inch round balls and roll in the sugar to coat completely. Place the balls 3-inches apart onto the baking sheets. Bake for 11-14 minutes, or until the tops puff up and "crack" over then entire top. Cool on racks then store in a sealed container. Yield: "5 dozen" NOTES : These are very "clovey" and deliciously spicy! (Freeze beautifully!) Tue Dec 18 18:08:38 -0800 2007 3220199 10309 Funwithfood 4 3221141 as clove-y as that old clark's gum my granddad used to give me? Wed Dec 19 03:30:46 -0800 2007 3220375 105717 alkapal 5 3222027 I remember that gum--just can't remember how "clove-y" it tasted :). What you can do is add only *half* the cloves, then taste the batter at the end to see if you could "handle" more. But...IMO, it's the "clove-y-ness" that separates this cookie from the myriad of generic spice cookie recipes--it's what I love best about these delicious cookies. (If my kids love them, they can't be too spicy, right?) Do let me know how much y'all end up adding... :) Wed Dec 19 09:34:05 -0800 2007 3221141 10309 Funwithfood 4 3223485 Fwithf, it looks to me that in doubling the recipe, you actually reduced the proportion of ginger and cloves while retaining the same proportion of cinnamon and increasing the mace. Hey, whatever floats your boat! Wed Dec 19 16:36:33 -0800 2007 3220375 24126 amyzan 1 3220602 This year I made 11 varieties of cookies: Raspberry Jam Thumbprints Pecan Tassies Cocoa rum balls Rainbow cookies Gingerbread boys and girls Lemon spritz (shaped like Christmas trees) Chocolate cherry spritz Chocolate florentine sandwiches Peanut blossoms Italian fig cookies Cranberry pistachio biscotti (one end dipped in white chocolate) I had personalized window boxes printed up and gave those to my Christmas party guests as favors (along with personalized packets of hot cocoa). Tue Dec 18 19:22:56 -0800 2007 3168283 35557 Kris 1 3223331 Cuccidati, anise pizelles, and hazelnut biscotti. Date swirls. Rugelach. Korovas (World Peace cookies). Walnut crescents. Fattigman. And finally, a cookie I've not seen anyone mention which was a rock solid holiday tradition in my mother's kitchen: Welsh Cakes. If you're not familiar with them, these are basically a scone-like dough that is rolled out, cut into rounds, and cooked on a nearly dry griddle. They always include currants; sometimes candied peel or other bits of dried fruit too (although my mother stuck with just plain old currants). Mom's were spiced only with nutmeg, but I've eaten and made versions with mace and/or cinnamon. Wed Dec 19 15:37:43 -0800 2007 3168283 85422 clepro