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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. http://toadberry.blogspot.com/2007/12... 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

            --Dommy!

            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

                  --Dommy!

              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,
                    Anne

                    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.
                    http://smittenkitchen.com/2007/11/rug...

                    1. We made these candy "cookies" this year. http://www.pbs.org/everydayfood/recip...
                      It was so easy and everyone loved them. I used Callabeau (sp?) white chocolate which was surprisingly good. I didn't have a lot of it, so we made some using Ghiradelli bittersweet chocolate chips. I didn't think they were as good 'cause the chocolate wasn't as good, but people loved them too. Some were reluctant to try the white chocolate since they were used to crap white chocolate, but when they tasted them, they changed their minds. We used what we had on hand: pecans, almonds, dried apricots and raisins. I lightly toasted the nuts in the toaster oven. It was a good two person thing to make (though two were not necessary): I prepared the fruit and nuts while my husband melted the chocolate. Then I poured the chocolate and he placed the nuts. It was the easiest well-received treat I've ever made.

                      2 Replies
                      1. re: fran124

                        Hmm, probably my glazed lemon or pecan butter balls. My favorite though was my sugared cranberries. Amazing. I posted about my holiday baking today.

                        www.porterhouse.typepad.com

                        -Becca

                        1. re: fran124

                          Those candy cookies sound delicious! The white chocolate is probably Callebaut (although pronounced the way you spelled it). There are two Callebauts, one of which is based here in Calgary(originally from Belgium) who both produce chocolate under the Callebaut name and I agree, their white chocolate is a lot better than the white waxy mess a lot of others make.

                        2. Date-filled cookies - my grandmother's recipe she's been doing since my father was a kid. It was the first time I've done them and happy to know that she gave them her blessing.

                          1. I made the sugar cookies from America's Test Kitchen Family Cookbook and used the variation where you grind up starlight peppermints and sprinkle them on top of the cookies before baking. They were really delicious and the peppermint flavor was just right, not too overwhelming.
                            Another cookie that was excellent, but more for adults, was a Blueberry, White Chocolate Chunk, Ginger cookie from Eating Well magazine. I think it won a contest they had last year. Really nice mix of flavors with dried blueberries, chopped crystallized ginger and white chocolate.

                            1. These are even better after a couple days. They stay edible for much longer. Welsh Cookies
                              3 Dozen
                              3 cups flour, sifted
                              1 1/2 teaspoons baking powder
                              1/2 teaspoon baking soda
                              1 1/4 teaspoons salt
                              2 teaspoons nutmeg
                              1 cup sugar
                              1 cup raisins or currants
                              1 cup shortening
                              6 tablespoons milk
                              Heat felectric griddle to 350°F.
                              Beat together 2 eggs and 6 Tbsps Milk.
                              Add dry ingredients & shortening in a mixing bowl, blend well.
                              Add Egg and Milk mixture to dry ingredients, stir until well mixed.
                              Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
                              On floured board, roll dough in 4 parts to 1/4" thickness.
                              Cut shapes with floured glass or cookie cutter.
                              Fry , turning once, until golden.

                              1. This seems a common trend: many of us make several kinds of cookies for the holidays, and our favorite is not what others necessarily prefer. My fave is the Cardamom Butter cookie from epicurious.com.
                                What people wanted, though, were the sugar cookies, also from epicurious. I decorated them with colored icing.

                                1. We made a few new ones this year with recipes from Giada...

                                  Hazelnut chocolate biscotti
                                  Citrus chocolate biscotti
                                  Hazelnut Choc chip cookies (which also had broken up Heath bar in them)
                                  Lemon ricotta cookies with lemon glaze

                                  All were really good, but I was partial to the hazelnut biscotti and choc chip cookies. those I will definitley make again next year. I think the lemon ones might be better at Easter.

                                  1. Ina Gartens Jam Thumbprints and a candied ginger/meyer lemon biscotti I cobbled together.

                                    1. The best-received cookies I made (though pretty much each type of cookie was eaten at a different occasion by different people, so there's no direct comparison) were molasses cookies from the Best Recipe cookbook, made into sandwiches with a filling of mascarpone, sugar, rum, and fresh nutmeg. Would have drizzled chocolate on top but ran out of time. I saw this idea on some TV show.

                                      1. Cranberry Pistachio Biscotti (Allrecipes), Chocolate chip butter cookies (LA Times food section), Mocha Slice Cookies from Martha Stewart, and Oreo rum balls (from Chowhounders).

                                        2 Replies
                                        1. re: Augusta

                                          Hey augusta I'm laughing with tears in my eyes!! I used Dorie Greenspan's recipe for C.P. Biscotti and they were really wonderful with an extra crunch from a half cup of corn meal. I tried one and went to bed leaving the hot cookies out to dry over night. At three in the morning my husband heard a strange noise in the kitchen and we found out we had a tiny four legged, long tailed food critic testing our baking. He seemed to really like it! Needless to say we weren't eating those. The birds in our neighborhood got an early Christmas treat.

                                          1. re: lucyis

                                            You know, I wonder if they have a thing for cranberries ... I once had just such a critic break into a bag of cranberry granola. And then there was the time I spent all day helping a friend with her Christmas baking, and she led us all out the door to dinner leaving her brand-new poodle alone with the cooling cookies ... her previous dog was a Yorkie and apparently it just didn't occur to her that this one's legs would enable a completely different set of behaviors ;)

                                            I usually ask people to vote for a favorite, but didn't do it this year. Last year's people's favorite was Maida's Christmas brownies. This year I got the most comments about Martha's raspberry-pecan thumbprints (on my own top 5 list, they are the one cookie I must without fail bake every Christmas).

                                        2. Not a cookie, but the salted chocolate caramels that I gave out at work (last year's Gourmet December issue) were a bit hit, which I didn't really expect.

                                          1. Chocolate Caramel Pecan Shortbread cookies. In hindsight I should have made more, they disappeared in under 5 minutes.

                                            2 Replies
                                            1. re: maplesugar

                                              Those sound great! Could you post the recipe?

                                              1. re: mdepsmom

                                                I didn't have a recipe per se ... I had tried some at our local Farmer's Market and tried to duplicate them at home.

                                                I made a basic shortbread recipe and shaped them into rounds and put a thumbprint in each. A lot of the cookies lost their thumbprint (or most of it)so I re-thumbprinted them shortly after removing them from the oven.

                                                Once the cookies were completely cool I put a dollop of caramel in each thumbprint and pressed a pecan onto the caramel. Finally, each cookie was finished with a drizzle of semi-sweet chocolate to complete the "turtle" like flavour and to make sure the pecans stayed put :)

                                            2. Not exactly cookies, either, but I had to make three separate batches-- Peanut butter buckeyes (peanut butter balls dipped in melted chocolate). Ridiculously easy to make and so good they're evil.

                                              9 Replies
                                              1. re: corgimom

                                                Not a cookie but the best recieved this years was Ina's outrageous brownies- OMG these are amazing!

                                                1. re: gastronomy

                                                  I've made these a lot--**really good**!

                                                  (I cut them in tiny bite-size pieces. They freeze beautifully btw...)

                                                  1. re: Funwithfood

                                                    That is great to know thanks! I had a whole batch in my fridge and kept eating bit by bit moning and night!!! I brouht them to work to give away because I would have eating the whole thing and I know there is a pound of butter! SOOOOO GOOD

                                                  2. re: gastronomy

                                                    I make Ina's outrageous oreo brownies. it's basically her brownie recipe but with the addition of chopped oreo cookies. the recipe was in "O" magazine years ago. talk about o m g . . . !!!

                                                  3. re: corgimom

                                                    I made these too-did you include rice krispies in them? They indeed are evil. I had to quickly get rid of them before they made it to my mouth. What is your method on dipping? I should have waited to start the dipping until the kiddies were in bed though, they were circling like vultures. I double dipped and left no buckeye because I didn't like the hole my toothpick made.

                                                    1. re: chocchipcookie

                                                      !!!! I looked up a recipe for these delish sounding cookies, and there was wax melted in with the chocolate.

                                                      I doubt I have the right recipe?

                                                      1. re: dolores

                                                        No wax here! There are probably several variations but I got my easy recipe from VeryBestBaking.com. called Buckeye candy-A nestle website. However, I used my Guitard 10 lb chocolate bar for the chocolate. Let me know if this link doesn't help or if you just want me to post the recipe. SOOoooo good! And of course I took some advice from another recipe I googled and it suggested adding rice krispies to the mix. Enjoy!

                                                        I see my link isn't working(stupid computer tecnology) Here it is:

                                                        2 cups creamy peanutbutter
                                                        1/2 stick butter softened
                                                        1 16 oz box powdered sugar
                                                        12 oz or more chocolate
                                                        2 T shortening (Add to melted chocolate for runnier consistancy)

                                                        Beat butter and peanut butter until creamy. Beat in sugar. Shape into 1" balls
                                                        Freeze 1 hour

                                                        Melt chocolate ( I did mine in a glass bowl over a pan of simmering water)

                                                        Dip away. Again, this recipe says to use a toothpick but IMO, it leaves a big hole so I double dipped and covered the whole thing. It was rather messy but fun. Return sheet to fridge until chocolate is set. Store in fridge.

                                                        1. re: chocchipcookie

                                                          I make these too - I usually cut down on the sugar and dip in bittersweet chocolate but they're STILL too sweet for me, but everyone just loves them and I get annual requests. I do use a toothpick and after I chill them I just take them out again and smooth the hole over with my (clean) finger.

                                                          1. re: chocchipcookie

                                                            Thanks, chocchipcookie, for the recipe and for the site. One can never have toooo many dessert sites to bookmark.

                                                    2. Oatmeal lace cookies have been a staple in my family for over 50 years, as have almond crescents and great-grandmom's golden cookies. No sucrose overladen frou-frou Marthadiva icing and good-thing sprinklies. Just good simple, flavorful fare.

                                                      I recently began making Moravian spice cookies (w/ cayenne) that were a big hit. But you really have to like a SPICY dark molasses cookie. (Caveat: Got milk?)

                                                      1 Reply
                                                      1. re: Chefpaulo

                                                        Oh, I love cookies that bite back- could you please post the recipe for the spice cookies?

                                                      2. By far it was the Snickerdoodles. They raved about them. I made the mistake initially of following the Joy of Cooking version. Big mistake. Not nearly enough flour (or perhaps they measure it differently---I spoon mine into the cup). Anywho, they spread into one big, greasy snickerdoodle, and boy was I mad! I switched to the recipe I normally use, from an old church cookbook, as follows:
                                                        1c. butter
                                                        11/2 c. sugar
                                                        2 eggs
                                                        2 3/4 c. flour
                                                        2 tsp cream of tarter
                                                        1 tsp baking soda
                                                        1/2 tsp salt
                                                        Mix together butter, sugar and eggs. Sift dry ingredients and beat into mixture. Roll into balls the size of a walnut. Roll balls in mixture of 2 Tbs sugar and 2 tsp cinnamon. Bake on ungreased cookie sheet 8-10 minutes at 375.

                                                        2 Replies
                                                        1. re: diablo

                                                          Snickerdoodles were my hit cookie this year too. I used a recipe that didn't have cream of tartar in it (since i didn't have any and was making it on a whim).

                                                          I only made a dozen. Hubby and I had to really pace ourselves with them. They were the best cookie I've ever made.

                                                          1. re: diablo

                                                            Thanks for posting this! I made the JOC Snickerdoodles too and I thought they spread too much too. I'll try this one next year. They're my son's favorites.

                                                          2. Lemon sables, from Dorie Greenspan's Baking cookbook (which I love btw). Her World Peace cookies also disappeared quickly--but the lemon ones were gone in a flash. I rolled them in a combination of yellow and white/clear sparkling sugar.

                                                            http://areyouhungryyet.blogspot.com/2...

                                                            2 Replies
                                                            1. re: Chocolatechipkt

                                                              I just ordered the Baking book after hearing so many great things about it (couldn't pass up The Good Cook's $9.99 sale!) and I can't wait to get it!

                                                              1. re: mdepsmom

                                                                That's a great price! You'll love it. :)

                                                            2. I did a variation of Ina Garten's jam thumbprint cookies. I omitted the coconut, used apple preserves, sanding sugar, and drizzled carmel sauce over them. I have requests for next year.

                                                              1. Greenspan's World Peace Cookies, her hazelnut thumb prints.and my DH's Nainamo bars.

                                                                1. First was a biscotti with honey, lots of sliced almonds, and candied orange peel, left a bit soft in the second bake.

                                                                  Second, a basic slice and bake cookie which my family always makes our own by baking it until it is thoroughly brown, not just golden around the edges. This makes it very crisp and it tastes of browned butter and sugar. They are especially popular with the men in my life.

                                                                  1. mini twix-like bars: first make a pan of shortbread, then make a batch of caramel (with cream-- cook until firm ball stage) and pour over shortbread. When firm (ok to use fridge to speed it up) cut into bars about and inch long and coat in milk chocolate. They were a bit time -consuming, but very satisfying to make and eat. I use callebut chocolate.

                                                                    1. I made a pistachio brittle that went over really well. I'm not sure I'll limit it to Christmas time, but it's definitely on my short list of cookies for next year.

                                                                      1. Lora Brody's Apricot Rugelach
                                                                        http://www.epicurious.com/recipes/foo...
                                                                        I assembled a few weeks ahead, froze unbaked, and served right out of the oven on christmas. they were so so good.

                                                                        1. Caramel Apple Rugelach (Crescents). I used Lora Brody's rugelach dough recipe, but made my own apple filling and drizzled a little Bonne Maman Caramel Sauce and cinnamon sugar over the filling before rolling the cookies.

                                                                          I couldn't get my family to stop eating them...my 15-year-old brother kept sneaking them off of the tray when I wasn't looking. He's not really into fruit - like most kids his age - so this was a big compliment! :-)

                                                                          Next time, I'll try a different caramel (or make my own, if I have time). This one tasted too much of condensed milk, and its flavor was not nearly buttery enough for me.

                                                                          1. Gotta say the most quickly snatched and devoured of all were "Aunt Dorothy's Molasses Sugar Cookies."

                                                                            I've lost track of how many dozens I baked this year.

                                                                            1 Reply
                                                                            1. re: OldDog

                                                                              Not really a cookie and not on purpose but during my holiday cockatil party I was making a lot of apps with puff pastry- I had lots of extra bits and picies left over so I tossed them in melted butter and sprinkled very liberally with a mixture of cinnamon and sugar- I baked and then re-sprinkled and put them out on the table for snacking- ppl. could not get over them! some accident! :)

                                                                            2. Giada DeLaurentis's Holiday Biscotti and my Cream Cheese Apricot Pinwheels were huge hits. Everyone like them so much, I didn't have any for myself!

                                                                              1. I got complements on 3 of my cookies especially:
                                                                                gingerbread cookies (the Martha Stewart recipe - frosted and sprinkled)
                                                                                holiday biscotti (the epicurious recipe)
                                                                                peanut butter cookies with a peanut butter cup mushed into the top (made in mini
                                                                                muffin tins)

                                                                                I also made rugelach for the firs time and I personally really liked it.