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Dec 25, 2007 07:23 PM

Which of Your Cookies was Best Received?

Curious as to which of your Christmas cookies was best received this year? :)

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    1. re: toodie jane

      Interesting, Toodie Jane, mine were ginger cookies also - from Just Desserts.

      1. re: Pampatz

        Mine too - chocolate-ginger cookies.

      2. re: toodie jane

        Toodie- do you mind sharing your recipe? Thanks!

        1. re: MIss G

          sure! here they are:

          TJ's Triple Ginger Cookies

          Sift together in a medium bowl:
          2 c flour
          1/2 tsp salt
          2 tsp baking soda
          2 Tbl. powdered ginger
          1 1/2 tsp cinnamon

          Cream together with a wooden spoon in a large bowl:
          1 1/2 sticks (3/4 cup) room temp unsalted butter
          1 cup sugar
          till fluffy.

          then add 1 unbeaten room temp lg egg
          1/4 c molasses
          1/2 tsp vanilla
          2 level tsp fresh grated ginger root
          1/3 c finely chopped crystallized ginger

          Add the flour to the wet ingredients and stir gently with a wooden spoon till incorporated. Do not overbeat. Gather dough into a flattened disk and wrap in plastic. Chill 1 hour or so. (this is to make it workable, If it's too soft, the butter will melt and stick to your hands as you try to roll the balls) Rechill if it gets too soft as you work.

          Preheat oven to 350. Place racks in lower and middle thirds of oven. Line two baking sheets with parchment. Ready your cooling racks.

          Roll dough into small 3/4" balls and roll each in a small bowl of white sugar. Place about 3" apart on sheets, and bake about 12-15 minutes, rotating sheets halfway through. Tops willl be soft to the touch but not uncooked-looking when done. Slide parchment from cookie sheet to cooling rack. Chill the hot sheet (set outside or cool with tap water) and repeat.

          Store airtight. Makes about 3 1/2 dozen crisp, buttery, intensely gingery cookies.

          1. re: toodie jane

            Toodie Jane, I've printed out that triple ginger recipe. Sounds like a winner.

            My best-received cookie was one I got from a another site called shortbread meltaways. They're similar to a Mexican wedding cake but with toffee chips.

            1. re: NYCkaren

              Someone brought over a cookie similar to the meltaways (I tried one thinking it would be a Mexican wedding cake), but these were nutmeg rather than toffee. They were really good - I'm hoping to track down the recipe. Anyone know of one?

              1. re: kkbriggs

                behold the power of google:

                Nutmeg Meltaways (makes approx. 60 cookies)

                1 cup butter, softened (no substitutions)
                1/2 cup sugar
                1 teaspoon vanilla
                2 cups flour
                3/4 cup finely ground almonds, toasted before grinding (about 3-oz)
                1 cup icing sugar (confectioners)
                1 tablespoon nutmeg

                Set oven to 300 degrees. Grease a large baking sheet. In a mixing bowl cream butter, sugar and vanilla until fluffy. Gradually add flour and mix well. Stir in ground almonds. Shape into 1-inch balls. Place 2 inches apart on baking sheets. Bake for about 18-20 minutes, or until bottoms are lightly browned. Cool on wire racks. In a small bowl combine icing sugar and nutmeg. Gently roll cooled cookies in the sugar mixture.

          2. re: toodie jane

            I finally made succesful Gerbeaud slices. Technically not a cookie, but close enough :)

          3. Chocolate Covered Mexican Wedding Cookies... Just made the easy peasy mexican wedding cookie recipe (Epicurious has a good one) and the once cooled, I dipped in molding chocolate... People chased me DOWN for those... :D


            3 Replies
            1. re: Dommy

              My Mexican Wedding Cake Cookies were also a HUGE hit. Mine were studded with pistachios and dried cherries/cranberries (made two batches one with each). I also made a batch of Walnut and Brown Sugar Rugelach for an Israeli coworker who is pregnant and was craving some homemade rugelach.... she loved them!

              1. re: Dommy

                did you roll in powdered sugar first?

                (love the image of people chasing you down!)

                1. re: toodie jane

                  Nope, just completely cooled (I made them the day before) and dipped. I was tempted to then drizzle them with some white chocolate (to finish off the truffle look) but in the end decided to go with quanity instead of getting fancy. :D


              2. I didn't make these, but my sister-in-law did. Rum balls that were a family tradition. Turns out they were unbaked and made with vanilla wafer crumbs, and of course rum, among other things, and rolled in powdered sugar. I guess they were made after Thanksgiving and left to "ripen" over the weeks until Christmas. I probably wouldn't have tried them if I knew what was in them, but then they were addictive. I bet lots of cooks make these.

                1 Reply
                1. re: karykat

                  Me for one (a family tradition too) but we use Jack Daniels.

                2. My mom's fruitcake cookies, which I have been eating all my life (and baking myself for 16-17 years) are all gone. Even people who say they hate fruitcake tend to like these. It wouldn't be Christmas at our house without them.

                  But my much fancier Apricot-Almond Shortbread Bars (Bon Appetit, Nov. '05), which are fabulous and gorgeous--almonds, almond paste, Grand Marnier and all--were pretty much ignored this year. I don't get it.

                  2 Replies
                  1. re: zorra

                    Zorra, would you share your recipe for your mom's fruitcake cookies? I've been craving some good ones, and I'm still baking cookies for the season. (I haven't used up my stash of butter!)

                    Hopeful thanks in advance,

                    P.S. Those shortbread bars sound fabulous. If I had been there, I probably would have eaten them all. But maybe everyone was just too full of fruitcake cookies!

                    1. re: AnneInMpls

                      Everyone loved my apricot shortbread cookies last year, but of course I had to jazz them up this time, and topped them with raspberry preserves and Framboise raspberry liqueur, rather than the apricot/Gran Marnier. I also doubled the recipe and made it in a 13x9 pan. My husband ate at least half of it himself. And he discovered he loves the Lemon Stars, while last year he didn't even touch them. They may be my favorites, so refreshing.
                      Oh, the rest of the family went crazy for the World Peace cookies. And they were almost a week old by the time they got them.

                  2. Rugelach pinwheels, although mine where nowhere as attractive as the ones pictured.