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Cookie Recipes - Unusual ingredients?

sparkalina Dec 6, 2007 06:50 AM

I was invited to a cookie exchange next week, and I am looking to accomplish 1 of 2 things.

A) Bring a cookie so unique and strange that everyone praises it, or
B) Bring a cookie so unique and strange that I don't get invited next year.

Either is fine with me! So, does anyone have any (edible) cookie recipes that they could share that contains a 'wierd' ingredient? The potato chip cookies are good but that is sort of mainstream now. I was thinking more along the lines of savory herbs or rutabagas or parsnips...

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  1. f
    fern RE: sparkalina Dec 6, 2007 07:10 AM

    Not sure if this is unusual enough but Maida Heatter has a good cardamom cookie recipe.


    1. c
      crt RE: sparkalina Dec 6, 2007 07:18 AM

      Don't know if you'll consider this an unusal ingredient but...A co-worker of mine who likes to bake, and has taken a few classes, makes a couple varieties of 'pecan sandies' style cookies that the recipe calls for adding crushed potato chips to. She brought some to work and we all raved about them. They were really good. I just did a Google search of 'potato chip cookies' and got a lot of 'results'. Below is the link to the search results in case you might be interested in these.


      1. Katie Nell RE: sparkalina Dec 6, 2007 07:20 AM

        How about Blackberry Sage Thumbprints? http://www.chowhound.com/topics/281671 They won first in a cookie exchange among Funwithfood's friends. They're really pretty cookies too.

        1. p
          porceluna RE: sparkalina Dec 6, 2007 07:20 AM

          I know it's from a Butter Council ad, but there's a recipe for rosemary caramel sandwich cookies that actually looks pretty good. I saw it in a mag, but it's also probably on their butterisbest.com website.

          1. m
            morebubbles RE: sparkalina Dec 6, 2007 07:27 AM

            Bean Cookies. no kidding. Recipe calls for rolled oats, ground up canned white beans, brown sugar, etc. I like them & they're healthy. I can paraphrase if you like.

            1 Reply
            1. re: morebubbles
              JungMann RE: morebubbles Dec 7, 2007 06:49 AM

              I was thinking along the same lines, but rather yellow split pea-filled cookies (hopia munggo).

            2. sparkalina RE: sparkalina Dec 6, 2007 07:55 AM

              Those are exactly along the lines that I am looking for! I printed them all out so far and am having trouble deciding! MoreBubbles, I would love the recipe for the bean cookies.

              3 Replies
              1. re: sparkalina
                Katie Nell RE: sparkalina Dec 6, 2007 08:02 AM

                morebubbles actually posted it here in another thread a while back: http://www.chowhound.com/topics/32760... (Just saving you the trouble of paraphrasing!)

                1. re: Katie Nell
                  morebubbles RE: Katie Nell Dec 6, 2007 11:59 AM

                  Oh yay! Thanks so much Katie. I tried searching for it here & had no luck. That'll save me some typing - I don't have to rush home now! ;)

                2. re: sparkalina
                  morebubbles RE: sparkalina Dec 6, 2007 08:13 AM

                  Sure thing, I'll post it when I get home tonight, or early tomorrow morning! It used to be avail. on line, but it's not there now. It's a recipe by Julie Van Rosendaal, incidentally, but like I said, I'll paraphrase.

                3. o
                  OnceUponABite RE: sparkalina Dec 6, 2007 10:02 AM

                  Maybe go for unusual herbs or spice combos?

                  Start with a basic short bread or butter cookie recipe, and flavor it with

                  cardamomn and orange zest
                  five spice
                  rosemary and lemon
                  black pepper and drizzled with caramel
                  green tea powder

                  2 Replies
                  1. re: OnceUponABite
                    punkin712 RE: OnceUponABite Dec 6, 2007 02:13 PM

                    One of my vendors used to make homemade cracked black pepper biscotti for me at Christmas. The first time she sent them, I was a little skeptical but one bite made me a convert! They are highly addictive. I don't have a recipe, but you could probably modify a standard biscotti recipe by reducing the sugar a bit and adding fresh cracked pepper. Dipping the ends in chocolate might be interesting too...

                    1. re: punkin712
                      toodie jane RE: punkin712 Dec 13, 2007 06:06 PM

                      here's a recipe from another current thread:http://www.recipezaar.com/159657

                  2. r
                    reannd RE: sparkalina Dec 6, 2007 11:08 AM

                    get ahold of the veganomicon cookbook. i just made pistachio rosewater cookies. they look like innocent sugar cookies (and are extra xmasy with the green pistachios on top), but are much more grown up & lovely. other ingredients are lime zest & cardamom. awesome taste, but reallly deceiving by appearance :)

                    3 Replies
                    1. re: reannd
                      alkapal RE: reannd Dec 12, 2007 11:43 AM

                      that sounds good!

                      1. re: reannd
                        porceluna RE: reannd Dec 20, 2007 10:23 AM

                        reannd, what's the texture of the pistachio rosewater cookies? they sound heavenly! (any chance of a paraphrased-recipe post? :) )

                        1. re: porceluna
                          reannd RE: porceluna Dec 20, 2007 11:15 AM

                          Hey there-

                          The texture is well, kinda chewy at first.. gets hard fast, though, b/c they're made w.canola oil+soy milk (vegan recipe).. advice: make a single batch & eat them w.in a week =)

                          I don't know (c) rules or I'd post it myself. I have nothing but good things to say about this recipe.. it rocks.

                          Maybe go to your local bookstore & check it out. It's got kind of a lot of ingredients.. or just splurge & get Veganomicon online. It's a GREAT book.. a *ton* of great recipes. I checked it out from our library & ordered it for myself the same day after flagging like 30 recipes as can't miss. (I'm not vegan, but these recipes are very cool).

                      2. mochi mochi RE: sparkalina Dec 6, 2007 02:54 PM

                        I don't know where you are located so I don't know if you can buy rice crackers, but this is a real unusual, tasty cookie, popular in Hawaii. I dip half in chocolate.
                        There are many recipes for it online-Google (Arare Cookies)
                        Item B.... on your list is hilarious.

                        1. p
                          piccola RE: sparkalina Dec 6, 2007 05:42 PM

                          Bacon cookies. No joke. http://jbbsyracuse.typepad.com/cookin...

                          11 Replies
                          1. re: piccola
                            morebubbles RE: piccola Dec 7, 2007 04:59 AM

                            This intrigues me -- why do they look so good!? Just may have to test them.

                            1. re: piccola
                              foiegras RE: piccola Dec 11, 2007 01:57 PM


                              I once made a spice cookie recipe that called for bacon fat from a magazine article. It had been handed down and was thought to be a wartime recipe. It was ... awful.

                              Chocolate pepper cookies OTOH are fabulous, if an acquired taste. The first time I made them (Martha Stewart Christmas recipe) I wasn't sold, but others were. An aunt insisted I make them again the next Christmas, that if I put it off she might be dead. (Yes, this was many Christmases ago & she's still very much alive). At this point I began to acquire the taste. Now my favorite is Maida's Wienerstube, which I make with black cocoa for a superdark cookie. They're one of my top 5 favorites.

                              1. re: foiegras
                                porceluna RE: foiegras Dec 11, 2007 08:05 PM

                                foiegras, is there any way you could post your recipe for chocolate pepper cookies? They sound really good!

                                And, they've got me thinking about a "salt & pepper" gift basket, with salty worldpeace cookies and your peppery cookies.....!

                                1. re: porceluna
                                  foiegras RE: porceluna Dec 12, 2007 11:34 AM

                                  Which one do you want me to paraphrase, Maida's? It's more hard-core, I think ... and I like your salt & pepper idea, very decadent!

                                  Btw, I Googled to see if I could find the recipe online, and one of the results was my post above--too funny :)

                                  1. re: foiegras
                                    porceluna RE: foiegras Dec 12, 2007 12:34 PM

                                    If by hard-core, you mean yummier, then let's go for Maida's recipe! :)

                                    And don't you love the self-referencing Googles?! Not entirely helpful, but always worth a smile!

                                    1. re: porceluna
                                      foiegras RE: porceluna Dec 13, 2007 01:41 PM

                                      Well, once you've developed the taste, I think Maida's is the best :) OK, I'll do this for you tomorrow (I am not with my cookbooks today).

                                      Btw, I get my black cocoa from King Arthur Flour's catalog. If you do the Google search, you'll find a picture of how dark they are normally. With the black cocoa they're Oreo black.

                                      I remember one guy who didn't care for this cookie in his Christmas package--he told me they were all really good "except for that black one" & made a face like maybe I was trying to poison him--I find those moments priceless <g>

                                      1. re: porceluna
                                        foiegras RE: porceluna Dec 15, 2007 01:14 PM

                                        Here ya go ... and btw, this is in the Maida Cookie compilation book, which is well worth owning.

                                        1.5 c sifted all-purpose flour
                                        1.5 t baking powder
                                        .25 t salt
                                        .75 t cinnamon
                                        .25 t allspice
                                        .5 t finely ground black pepper
                                        pinch of cayenne
                                        .75 c unsweetened cocoa (preferably Dutch)
                                        1.5 sticks unsalted butter
                                        1.5 t vanilla
                                        1 c sugar
                                        1 egg

                                        Sift dry ingredients together. Cream butter; add vanilla and sugar and cream again. Add egg, mix. Add dry ingredients; mix only as necessary.

                                        Form logs, freeze or refrigerate (I freeze). Bake .25" slices 10-12 min @ 375. Done when tops spring back when pressed with your fingertip.

                                        My notes: 9.5 min @ 375.

                                        Enjoy :)

                                        1. re: foiegras
                                          porceluna RE: foiegras Dec 20, 2007 11:09 AM

                                          foiegras, I've got these in the freezer now, just begging to be baked. One question: do you grease your cookie sheets, or line with parchment for this cookie?

                                          1. re: porceluna
                                            foiegras RE: porceluna Dec 21, 2007 07:25 AM

                                            porceluna, I line with parchment for all my cookies, unless it's Toll House or a recipe specifically calls for baking directly on the sheet. Let me know how you like them :)

                                  2. re: foiegras
                                    Bat Guano RE: foiegras Dec 12, 2007 08:48 AM

                                    Really? I made some bacon-fat spice cookies a couple of years ago and they were pretty good. Actually it was hard to tell them from 'regular' spice cookies made with butter. I didn't think they were that unusual. I even passed them out at the office, without telling anybody what was in them (made sure they weren't getting to any vegetarians) and they gobbled them up.

                                    1. re: Bat Guano
                                      foiegras RE: Bat Guano Dec 12, 2007 11:36 AM

                                      Yes, it was totally obvious with the ones I made, and not a "good thing" at all ... perhaps if I'd used a milder bacon ... ?? I recently got some applewood non-cured bacon that probably would have been much better for this purpose. At any rate, not an experiment I plan to repeat ...

                                2. sparkalina RE: sparkalina Dec 7, 2007 04:14 AM

                                  oh wow! I was leaning toward sage or rosemary but BACON????? How could I not? I am actually thinking of 'getting a migraine' and going home to test these out! ;-)

                                  1. amyzan RE: sparkalina Dec 7, 2007 06:14 AM

                                    There was a recipe for hazelnut and black pepper cookies with rolled grains on Chocolate and Zucchini. I used rolled oats like the original recipe she mentions, and wished I had added 1/2 tsp. ground cardamom. I think it really would've made the cookies special. They're good, and I think would be a surprising texture and flavor to anyone having expectations based on their appearance. http://chocolateandzucchini.com/archi...

                                    But, I doubt anything could beat bacon cookies for surprising!

                                    1 Reply
                                    1. re: amyzan
                                      sparkalina RE: amyzan Dec 7, 2007 06:59 AM

                                      I saw that she replaced the oats with spelt - that adds another ingredient that a lot of people aren't familiar with. (at least in my burgers-n-fries family.)

                                    2. sparkalina RE: sparkalina Dec 11, 2007 01:47 PM

                                      OK...I made the bacon cookies. I used Maverick Applewood Bacon.

                                      They really are not bad! Kind of like a McGriddle. Sweet, savory, and for some strange reason, you eat the whole thing. Maybe you don't need to do it again though.

                                      Tomorrow (Wednesday) night is the cookie exchange, so I will post back and let you know the reaction!!!!

                                      2 Replies
                                      1. re: sparkalina
                                        amyzan RE: sparkalina Dec 11, 2007 03:17 PM

                                        Oh, you brave woman! Let us know what happens. I'm so curious now.

                                        1. re: sparkalina
                                          piccola RE: sparkalina Dec 13, 2007 06:28 PM

                                          Seriously? OK, you're my idol.
                                          Can't wait to read how it went.

                                        2. fmed RE: sparkalina Dec 11, 2007 11:17 PM

                                          Has anyone mentioned cheese yet?

                                          On a lark, I put some cheddar cubes into some peanut butter cookie dough then baked it as usual....amazing.

                                          2 Replies
                                          1. re: fmed
                                            alkapal RE: fmed Dec 13, 2007 02:43 AM

                                            fmed, please describe flavpr, texture, reactions...

                                            1. re: alkapal
                                              fmed RE: alkapal Dec 13, 2007 04:07 PM

                                              The cheese was chopped in chocolate chip sized chunks and it turned nice and gooey right out of the oven....just like freshly-baked chocolate chip cookies. The match seems pretty near ideal as the salty cheesiness contrasts very nicely with the sweet peanutiness. The best cookies ones were the ones that had slightly burnt cheesey bits.

                                              I will try other cheeses next time around, but I think a salty cheese (like good aged cheddar - which is what I used) or some sort of smoked cheese will do well here. In retrospect I really shouldn't have been surprised on how good it tasted.

                                              You just really have to try it next time you make a batch of peanut butter cookies. Try it on just a couple of cookies...no harm no foul if you end up not liking the combination.

                                          2. sparkalina RE: sparkalina Dec 13, 2007 04:50 AM

                                            OK...the results are in on THE BACON COOKIES. Like I said, I found them to be just OK. Nothing special, but I did go back for one more, so they weren't horrible. BTW, with the Maverick Applewood non-cured bacon and all the fiber fron the bran flakes they are only 1 point each for Weight Watchers)

                                            At the party half of the people who tried them, liked them, and ate more than one. I passed the recipe out. The other half would not even try them, but took some home to 'test' on their family.

                                            At work, however, they were gone in 10 minutes and everyone liked them. These people eat anything, though.

                                            12 Replies
                                            1. re: sparkalina
                                              alkapal RE: sparkalina Dec 13, 2007 06:39 AM

                                              ok, let me understand, bacon-y fiber morsels?

                                              1. re: alkapal
                                                sparkalina RE: alkapal Dec 13, 2007 07:27 AM

                                                wow - you just took all of the fun out of it!

                                                1. re: sparkalina
                                                  alkapal RE: sparkalina Dec 13, 2007 06:09 PM

                                                  sorry, high curmudgeon factor today (missing fort myers).....btw one nickname of my former kittycat was "sparkalarka"

                                                  1. re: alkapal
                                                    sparkalina RE: alkapal Dec 14, 2007 04:53 AM

                                                    I got it because I took the Wilton cake decorating classes and discovered edible cake glitter.

                                                    For 1 year I put it on EVERYTHING. Including mashed potatoes at family dinners, pancakes, stuff like that. Everthing's better with sparkles!

                                                    I have progressed out of that stage now, but I do get a little nostalgic thinking about it.

                                                    1. re: sparkalina
                                                      alkapal RE: sparkalina Dec 14, 2007 07:16 AM

                                                      glitter is good -- break some out for the holidays! show us your creations!

                                                      remember those little silver balls you used to be able to get in the grocery store to decorate cookies, cupcakes, etc? what are they called, and why can't i get them at the grocery store?

                                                      1. re: alkapal
                                                        sparkalina RE: alkapal Dec 14, 2007 07:22 AM

                                                        HA! They were called silver dragees and I think they said "do not eat" right on the label.....I loved those (sigh). I just found out they are illegal in California!!!!!!!!!!!!

                                                        I can see my frenched lamb rack now...sparkling in the candlelight with little circles of silver balls. All dressed up and no where to go.

                                                        1. re: sparkalina
                                                          alkapal RE: sparkalina Dec 14, 2007 08:27 AM

                                                          dragees! that's it. i found these gold and silver ones, and miniature gold and silver ones!
                                                          (also look on this page for really dorky cookie cutters for "already been chewed" cookies shaped like mutilated gingerbread men!!!!!) that would not be a holiday party i want to attend.

                                                          so sad about the cali-for-ni-ans! ;-)

                                                          1. re: alkapal
                                                            sparkalina RE: alkapal Dec 14, 2007 10:06 AM

                                                            The ABC cookies might be good for next year's cookie exchange! They are pretty cute. I will decorate them with silver dragees and cake sparkles!

                                                            1. re: sparkalina
                                                              alkapal RE: sparkalina Dec 14, 2007 11:38 PM


                                              2. re: sparkalina
                                                foiegras RE: sparkalina Dec 13, 2007 01:37 PM

                                                So ... are you invited next year? :)

                                                1. re: foiegras
                                                  sparkalina RE: foiegras Dec 14, 2007 04:50 AM

                                                  Unfortunately, yes. Now they want to see if I can top it. I have a whole year to experiment, with the office as my guinea pigs! I love these people here.

                                                  1. re: sparkalina
                                                    alkapal RE: sparkalina Dec 14, 2007 08:31 AM

                                                    sparkalina, i just saw this post after posting right above about the mutilated gingerbread man cookie cutters. if you make those, with a really strange new recipe, they might disinvite you for the next year!

                                              3. h
                                                HillJ RE: sparkalina Dec 21, 2007 07:39 AM

                                                sparkaline (love that name!) To a moist oatmeal cookie recipe I added 1/4 cup of toasted ground almonds (whirled thru the food processor) and a heaping tblsp. of carmadon seeds (whirled through my spice mill) into the dough. They were a big hit with the holiday tea and cookie swap crowd last week.

                                                1. onesweetbakery RE: sparkalina Aug 16, 2012 12:36 PM

                                                  I was looking for interesting ideas for my new bakery, and saw your post. Since you are interested in making something different try Saurkraut Chocolate Cake. I prepared it while in culinary school, for a project, and it is amazing. The vinegar cooks out, so you do not taste it at all and the saurkraut itself ends up tasting like coconut. No one in the class could guess what was in the cake and it was extremely moist and delicious! It was also fun to make such a strange recipe and discover that it was great!!

                                                  1 Reply
                                                  1. re: onesweetbakery
                                                    alkapal RE: onesweetbakery Dec 29, 2012 12:50 AM

                                                    i've heard about that, but never tried it.

                                                  2. p
                                                    pine time RE: sparkalina Aug 16, 2012 02:11 PM

                                                    May not be out there enough, but I have a 3 ingredient recipe for tofu peanut butter cookies--want it? Mr. Pine loves them, but I prefer the raw dough over the baked product.

                                                    3 Replies
                                                    1. re: pine time
                                                      piccola RE: pine time Aug 16, 2012 07:46 PM

                                                      Ooooh I want it! Please and thank you. :)

                                                      1. re: piccola
                                                        pine time RE: piccola Aug 17, 2012 11:12 AM

                                                        Guess I lied: it has 4 ingredients.

                                                        Peanut Butter Fudge Cookies

                                                        1 c. peanut butter (your choice of smooth or chunky)
                                                        1 c. sugar
                                                        1/3 c. silken tofu (was told this is the only variety to use)
                                                        1 tsp. vanilla

                                                        Blend all together. Roll into balls or flatten into cookies. Bake at 325 for 20-25 minutes.

                                                        1. re: pine time
                                                          piccola RE: pine time Aug 17, 2012 01:24 PM

                                                          Oh, it's like the basic flourless PB cookie but with tofu instead of egg. Clever!

                                                    2. Ruthie789 RE: sparkalina Aug 16, 2012 03:27 PM

                                                      Sparkalina, I am curious to know why it has to be unique and strange if you don't mind my asking.

                                                      1 Reply
                                                      1. re: Ruthie789
                                                        foiegras RE: Ruthie789 Jan 2, 2013 03:27 PM

                                                        Wasn't that clearly explained in A and B in the original post?

                                                      2. chartreauxx RE: sparkalina Aug 17, 2012 04:29 PM

                                                        I used to make a double ginger-curry cookie that was fairly popular...

                                                        1. MidwesternerTT RE: sparkalina Dec 28, 2012 01:25 PM

                                                          It's been 5 years since you first posted, but this discussion still comes up at the top on a search for unusual cookies. So here are a few more for you / anyone else looking to branch out.

                                                          Earl Grey Tea Cookies from Real Simple

                                                          Shari's Kitchen Swedish Cardamom Toast (Cardamom Biscotti) from Eleanor Ostman's book Always on Sunday, Revisited, page 197

                                                          Popcorn Cookies - a few recipes found when searching, including this one

                                                          1. ursy_ten RE: sparkalina Dec 28, 2012 03:48 PM

                                                            These ones caught my eye recently so I filed the Url away for safekeeping: Scourtins, or French olive cookies

                                                            One of these days I will get around to trying them!

                                                            15 Replies
                                                            1. re: ursy_ten
                                                              HillJ RE: ursy_ten Dec 28, 2012 05:01 PM

                                                              The scourtins I've enjoyed at olive oil tasting parties and they are terrific. Thank you for the link though, all of the recipes look so interesting and approachable. Unique recipe ideas make for such an enjoyable read.

                                                              1. re: HillJ
                                                                ursy_ten RE: HillJ Dec 28, 2012 05:49 PM

                                                                You're welcome HillJ! I agree, I love unusual recipes too - so inspiring.

                                                                Here is another I came across that also looks good:
                                                                Portugese sweet lemon and black olive cookies -

                                                                Really like how rustic these ones look.

                                                                1. re: ursy_ten
                                                                  HillJ RE: ursy_ten Dec 28, 2012 05:54 PM

                                                                  Wow, I'm glad I said something, this recipe looks right up my alley. I enjoy an imperfect looking cookie (rustic) very much! The blogger entry mentions this cookie would make an interesting "dunker"...what would you dunk it in? Ideas?

                                                                  Also, the inclusion of cinnamon in this recipe is very unusual don't you think?!

                                                                  1. re: HillJ
                                                                    ursy_ten RE: HillJ Dec 28, 2012 06:04 PM

                                                                    I always think tea when I hear "dunking".
                                                                    Lemon... olive... tea... yes, I think that works.

                                                                    I think the inclusion of cinnamon *is* unusual, but inspired! Because of this, I was tempted to go in the direction of chai tea when pondering a suitable dunking match, but am wondering if it would make the experience "too busy" :)

                                                                    1. re: ursy_ten
                                                                      HillJ RE: ursy_ten Dec 28, 2012 06:17 PM

                                                                      interesting rec's! maybe once I make a batch of these I'll have a better idea myself. it's hard to tell which flavor profile will be dominant here...very interesting!

                                                                      1. re: ursy_ten
                                                                        HillJ RE: ursy_ten Dec 28, 2012 06:21 PM

                                                                        What about a hot lemon tea or lemon water?

                                                                        1. re: HillJ
                                                                          ursy_ten RE: HillJ Dec 28, 2012 06:46 PM

                                                                          Mmm yes! A citron tea springs to mind! As it happens, we have some in the pantry at the moment.

                                                                          I might have to give this recipe a go! Must keep an eye out for oil cured black olives. I generally haven't been paying much attention to the affairs of olives, but I think I've been buying them in brine.

                                                                          If I find some and try the recipe, I will report back!

                                                                          1. re: ursy_ten
                                                                            HillJ RE: ursy_ten Dec 28, 2012 09:26 PM

                                                                            I will look forward to comparing notes!

                                                                            1. re: HillJ
                                                                              ursy_ten RE: HillJ Dec 30, 2012 10:14 PM

                                                                              I just made them, HillJ!

                                                                              My notes for this batch: Made with chopped preserved lemon instead of the zest. Rinsed the chopped black olives and preserved lemons because of saltiness, also omitted kosher salt because I was afraid they might end up too salty. Added about 2-3 times more cinnamon that recipe asked for (by clumsiness). Baked fan forced 12 mins. Surprised at how much the flavours mellowed! Expected a bit more of a punch in the mouth. If I could do it over again, might not rinse the salt off the olives and lemon. Having said that, am regretting not making a double batch.

                                                                              I think my cinnamon was a bit old, could still not taste much of it at all.

                                                                              I think they're wonderful - really nice for a change, and I'll definitely make them again!

                                                                              1. re: ursy_ten
                                                                                HillJ RE: ursy_ten Dec 31, 2012 05:58 AM

                                                                                No kidding, mellow flavors. I wasn't expecting to hear that. After the holidays I'll give the recipe a try too and report back here. Very curious to taste these.

                                                                                1. re: HillJ
                                                                                  ursy_ten RE: HillJ Jan 5, 2013 11:53 PM

                                                                                  Hello HillJ! Further notes from today's batch... the first ones were good, but these are much much better:

                                                                                  Made with chopped preserved lemon rind instead of the zest, rinsed. Did not rinse the chopped black olives. Packed the olives more tightly into the measuring cup. Did not add any kosher salt. Added about 2-3 times more cinnamon (same as last time because was only subtle last time). Mixture was more moist and doughy this time - last time had to squeeze quite firmly to get them to hold together. Rolled in caster sugar (extra fine sugar. Last batch was just plain white sugar) - caramelised much better. Baked 12 mins, some fan forced, some not. Think the non-fan forced ones browned slightly more evenly. Enjoyed them last time, but these ones had way more flavour. Squish as thin as you can!

                                                                                  1. re: ursy_ten
                                                                                    HillJ RE: ursy_ten Jan 6, 2013 04:17 AM

                                                                                    I'm so glad I read this! Thanks ursy, your tips are very helpful. Talk to me about the cinnamon (I'm a fan too) and why you tripled it. How does it play off the other ingredients? Are you baking a chewy or a crispy prefernce?

                                                                                    1. re: HillJ
                                                                                      ursy_ten RE: HillJ Jan 6, 2013 04:58 AM

                                                                                      You're welcome!

                                                                                      They are more on the crispy side - I think they are meant to be a crispy kind of cookie, just going by how thin they're supposed to be.

                                                                                      The cinnamon - I tripled it because the first time I made them, I over-tipped the jar and too much fell out, and the flavour was still quite subtle. So I deliberately put in too much again this time, knowing that if I put in the amount that the recipe stated, I probably wouldn't taste it.

                                                                                      Having said that, maybe it's only subtle because my cinnamon is a bit old! It can be easy to lose track so I actually have no idea how old it is. So maybe if you have some fresh cinnamon, proceed with caution.

                                                                                      I think flavour-wise, it adds a warmth and an earthiness that contrasts with the lemon and olive.

                                                                                      They are still quite a sweet cookie - just not as sweet as chocolate chip cookies or jam drops. Because of this, I was also thinking it might be worth trying with cracked pepper instead of cinnamon (maybe not triple quantity though), for a more, hmmm - austere result... messing with the sweet - savoury balance a bit more. Maybe I'll do half cinnamon, half pepper next batch and see how they go.

                                                                                      I have a lot of black olives to use up so I imagine that I have a few more batches of these cookies in my future. Lucky everyone seems to love them!

                                                                                      1. re: ursy_ten
                                                                                        HillJ RE: ursy_ten Jan 6, 2013 05:38 AM

                                                                                        ursy, what do you think about adding cinnamon to the sugar coating instead of or in addition to the dough. Or keeping the cinnamon in the dough but adding pepper to the sugar coating?

                                                                                        1. re: HillJ
                                                                                          ursy_ten RE: HillJ Jan 6, 2013 06:19 AM

                                                                                          Sure, I think adding cinnamon to the sugar would be great, I wonder if it would enhance it further by caramelizing in with the sugar?

                                                                                          Same with the pepper - but I should add that I automatically tend to gravitate towards the "add more stuff!' philosophy, I've been trying to work at keeping things simple lately, but it doesn't come naturally :)

                                                              2. PotatoHouse RE: sparkalina Dec 28, 2012 03:57 PM

                                                                How about Cricket Cookies?Here is the link: http://www.insectsarefood.com/recipes...

                                                                And here is one of the recipes:

                                                                Chocolate Chirp Cookies, makes a dozen or so cookies.

                                                                2 ¼ cups cricket flour
                                                                1 tsp. baking soda
                                                                1 tsp. salt
                                                                1 cup butter, softened
                                                                ¾ cup sugar
                                                                ¾ cup brown sugar
                                                                1 tsp. vanilla
                                                                2 eggs
                                                                1 12-ounce pkg. chocolate chips
                                                                ½ cup dry-roasted chopped crickets

                                                                Preheat oven to 375 deg F.
                                                                In saucepan heat 1 12-ounce pkg. chocolate chips until melted. Or melt in small bowl in microwave.
                                                                Dip dry-roasted crickets into mixture and lay flat on drying pan or plate.
                                                                In small bowl, combine flour, baking soda and salt; set aside.
                                                                In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
                                                                Beat in eggs.
                                                                Gradually add cricket flour mixture and mix well.
                                                                Stir in chocolate covered crickets.
                                                                Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet.
                                                                Bake for 8-10 minutes.

                                                                5 Replies
                                                                1. re: PotatoHouse
                                                                  HillJ RE: PotatoHouse Dec 28, 2012 05:03 PM

                                                                  Where do you purchase crickets?

                                                                  1. re: HillJ
                                                                    ipsedixit RE: HillJ Dec 28, 2012 10:04 PM

                                                                    Per stores.

                                                                    Pet lizards love those chatty buggers.

                                                                    1. re: ipsedixit
                                                                      HillJ RE: ipsedixit Dec 29, 2012 05:52 AM

                                                                      Live crickets or freeze dried for baking?

                                                                      1. re: HillJ
                                                                        ipsedixit RE: HillJ Dec 29, 2012 11:45 AM


                                                                  2. re: PotatoHouse
                                                                    alkapal RE: PotatoHouse Dec 29, 2012 01:09 AM

                                                                    i think that cricket recipe would meet the OP's second criterion perfectly well.

                                                                  3. melpy RE: sparkalina Dec 31, 2012 05:29 AM

                                                                    Probably a little late to this thread but look up Rosemary Walnut butter cookie. So easy and delicious but definitely an acquired taste.

                                                                    1. The Dairy Queen RE: sparkalina Jan 6, 2013 06:03 AM

                                                                      Great old thread. I wonder what Sparkalina did to top herself in 2008 and if she ever succeeded in getting herself uninvited?


                                                                      3 Replies
                                                                      1. re: The Dairy Queen
                                                                        HillJ RE: The Dairy Queen Jan 6, 2013 06:20 AM

                                                                        Here's hoping Sparkalina's either found a few new cookie recipes to enjoy & share or realized say no thank you is just as easy.

                                                                        1. re: HillJ
                                                                          The Dairy Queen RE: HillJ Jan 6, 2013 06:28 AM

                                                                          True enough! Here's her thread from 2008-- we never heard the outcome, though, but if those are the cookies she brought, she surely was invited back. http://chowhound.chow.com/topics/576425


                                                                          1. re: The Dairy Queen
                                                                            HillJ RE: The Dairy Queen Jan 6, 2013 07:40 AM

                                                                            How can one go wrong with that recipe!

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