What is your go-to cookie? I've been into baking mode and have been sending cookies with my husband to work recently. I love making oatmeal-raisin, oatmeal chocolate chip and chocolate chip cookies, but that's about it recently. What cookies fill your cookie jar?
I took the America's Test Kitchen brown sugar cookies to a 'tea' today and they were a big hit. Personally I thought that they were too sweet, like biting into straight brown sugar - which isn't really all that bad :-) My husband thought that they were too sweet too, but that didn't slow him down - he was my best 'customer'.
Considering the sweetness, we thought that they were a little big, so next time I will make them about 50% smaller.
The America's Test Kitchen brown sugar cookies .... If you need the cookies for a specific event, how far in advance can you make them. I am thinking maybe 4 days max and covered tightly??? This batch will be made today for tomorrow, so I shouldn't have any problems with freshness?
The only problem is where to hide them from MYSELF.
Go-to in the sense that you can keep the dough on hand for two weeks and bake up a few cookies when you need them, this recipe from a White House chef is delicate and elegant, LINZER TORTE COOKIES: 1 cup butter, 1/2 cup sugar, 2 large egg yolks, grated rind 1 lemon, 1 1/2 tsp cinnamon, 1 1/2 cups + 1 tablespoon flour, 1/4 tsp salt, and 2 1/3 cups ground almonds (sold at Trader Joe's if you have one near you). Cream butter, sugar, egg yolks, lemon rind. Add almonds, flour, cinnamon, and salt. Work with hands. Roll into two rolls, wrap, refrigerate 2 hours-2 weeks. Roll out on board using a little flour. Cut with small round cutter. Bake at 375* until faintly golden. Can use plain or put together in pairs with red raspberry jam. Dust with powdered sugar. Makes 120 single or 60 double cookies. (A moment of shared snottiness: isn't it fun to see how much bakeries charge for this stuff if you are a home baker?)
Nobody's mentioning peanut butter cookies marked crisscross on top with a fork? I use the recipe in Joy of Cooking. And I like the lazy way of making chocolate chip cookies: make the dough but omit the chocolate chips, spread dough in brownie pan, put chocolate chips on top, bake for 5 min, use knife to marbleize melted chips through dough, finish baking.
My mom and Nanny made those criscross kind all the time. But my very favorite are Hershey's peanut butter kiss cookies. Looks like now they make kisses with peanut butter in them (who knew):
A dear friend of the family made an entire shirt box filled with these for my b'day about 20 years ago and I have never forgotten it. What a lovely, thoughtful gift!
Here's a favorite recipe from my mom for Italian ricotta cookies. She makes these all the time and everyone loves them!
JANEY'S ITALIAN RICOTTA COOKIES
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
Combine and set aside.
1 stick of butter, softened
1 cup ricotta cheese
2 tsp. vanilla
2 tsp. almond extract
1 cup sugar
Mix and blend together softened butter, ricotta, vanilla, almond extract, sugar and egg. Gradually add dry ingredients. Beat well. Dough is very soft. Drop by teaspoon onto ungreased cookie sheet. Bake for 10-11 minutes at 350 degrees F.
My mom glazes the cookies with:
2 tablespoons butter
about 1 & 1/2 cups sugar
a little milk to make spreadable frosting
1 heaping teaspoon of almond extract
TampaAurora, since oatmeal cookies are already a hit in your house, try swapping out the chocolate chips for other goodies--Nanny always made hers with M&Ms and I carried on the tradition. Raisinets are another good one. Peruse the candy aisle for little candies that strike your fancy. :)
I have three in regular rotation:
<>Oatmeal chocolate chip (from a Quakers cookbook I found at Winners...best $3.99 I ever spent)
<>Soft Ginger Cookies
<>Chocolava Cookies from One Smart Cookie
and a new one also from OSC, Carrot Cake Cookies with Lemon Cream Cheese Frosting...I use the frosting to sandwich two together, sort of mini cakes :)
I've made ATK Brown Sugar cookies a bunch of times. Everybody just loves them. I'd say they are definitely one of my go-to cookies.
Others include plain sugar cookies (i roll 'em really thin so they're crisp), cashew shortbread biscotti, Moravian spice crisps, chocolate peanut butter melts...too many to list all.
The New York Times Chocolate Chip cookie is the best. Anyone and everyone raves every time I make it. You MUST use the best ingredients you can find. These are my go to cookies for any occasion.
Brownies, of course. And my husband, who generally thinks that if it doesn't have chocolate, it isn't worth eating, says these are the best cookies ever:
Be forewarned, they're homely, but wonderful. Maybe the Susan Boyle of the cookie world.
Two of my favorite cookies lately are both from America's Test Kitchen (and I think are still free on their site): Brown sugar cookies and oatmeal-cherry-chocolate-pecan cookies. The brown sugar ones start with brown butter and come out chewy and delicious. Both are good office-cookie options (not to fussy or girly).
More fussy (at least in my mind) are the so-called World Peace cookies - seemingly legendary salted chocolate cookies, easily found on Google.
This weekend I'm hoping to make Oreos (from Nancy Siilverton's sandwich book). They're definitely fussy, with special-ordered black cocoa and cocoa nibs, and a cooked filling, but I'm looking forward to them. I buy from La Brea Bakery when I'm in LA, but they were out on my last trip.
These are melt-in -your-mouth delicious! Only 1/4 cup flour in the whole recipe, so they barely qualify as cookies!!
12 oz. package chocolate chips
2 squares of unsweetened chocolate
2 T. butter
1/4 C. flour
1/4 t. baking powder
2/3 C. sugar
1 t. vanilla
1 C. chopped walnuts
In a heavy saucepan, heat 1 cup of the chips, unsweetened chocolate and butter until melted, stirring constantly. Transfer to a large mixer bowl and cool slightly.
Add vanilla and beat well. Add flour, baking powder and a dash or salt, remaining chips and nuts.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake in a 350°F. oven for 8 - 10 minutes or until edges are firm and surface is cracked and dull.
Cool 1 minute on cookie sheet, then remove and cool completely.