"cookie of the day"

[iL Divo]

So I decided to make cookies instead of cakes this time for singing rehearsal Saturday.
Been going through tons of cookbooks trying to get ideas.
Since I'll be trying to do 3 different kinds I'd like them to be other than the usual suspects.
The first I'll attempt will be a sort of caramel bar cookie made with heavy cream brown sugar butter and vanilla and 2 layers.
Second one will be dropped Black sesame seed/poppy seed cookies with orange zest.
For the third MIL's Stained Glass Windows with melted dark chocolate mini colored marshmallows and toasted coconut.

Do you have a favorite or specialty cookie?
I always have reasons to make cookies (coworkers, family, holidays, kids&hubby) and I'd love to try your cookie of the day.
Please post yours.

[iL Divo]

the muesli I make has a lot of ingredients (i counted-38) from bulk containers @ WinCo& Sprouts.
I used a cup of it plus white choco chips and butter egg dehydrated honey and raw demera dark brown sugar for cookies. the result was a great cookie. lots of crunch not too sweet and a hidden surprise of 1/4 c Skippy natural peanut butter

[iL Divo]

Trisha Yearwood's "sweet saltines"
watched the episode again today.
she made with her nephews, looked easy enough.
have all ingredients, gave 'er a try.
all I can say is sump-ins missing in Denmark.
won't attempt them again. better info on timing if nothing else (to me ) is crucial. anyway here they:

[emily]

Ischl Tarts from Rick Rodger's Kaffeehaus. Two buttery almond cookies encasing a thin layer of jam, covered in chocolate and sprinkled with chopped pistachios. They're definitely one of the best cookies I've made.

Copy of the recipe here:
http://labellecuisine.com/archives/co...

[iL Divo]

oh Emily don't you just hate it when you have ALL ingredients needed for a great recipe ( like the one you just posted )?

sounds great and since the Kitchen Aid is already out and ready from the shortbread of earlier, I'm goin in. :)

the Lemon Lavender Shortbread cookies are INcredible. although there were no measurements listed on the show (just the ingredients used) I winged it by feel and texture and probably came out close enough.
they're a new favorite and who knew grinding lavender leaves to powdery dust they would lend such a nice note to the lemon zest. tender and miraculous.

[Chocolatechipkt]

Those sound great!

[iL Divo]

I took the jar of strawberry coulee I'd made out of the freezer to thaw so I could use it in this cookie recipe. forgot I used the raw blanched almond in the toffee I made over Christmas at daughters and don't have enough Almond flour so today during my jaunts
I'll hit WinCo or Sprouts for more of both (so) I can do these.

[emily]

I usually use almond flour (which makes a slightly dry dough), but this time I ground toasted almonds in the coffee grinder and I thought they tasted even better...

I also use lingonberry jam from Ikea rather than raspberry.

[iL Divo]

yesterday we went to WinCo so I could go to their bulk section for a few things.
got almond flour (ground fine raw almonds label said) raw sliced almonds and raw slivered almonds plus got correct amount of dark chocolate for the glaze part over the top. put the coulee back in freezer until the lavender lemon shortbread is gone-too many cookies with only us to eat them could be a waste of great ingredients from both cookies. I have all the ingredients and next week I can pull them off. sometimes too many delicious cookies in one house can be too big a temptation.

[iL Divo]

Emily
they're made and delicious.
easy enough, nothing really hard just
extra steps with the dough the filling and the glaze.
I'd put the coulee back in freezer when I got called away from making them so brought it out again last night. added more sugar and reduced it way down - great filling flavor. the glaze came together in a few seconds, do easy. hubby's gonna love coming home to these treats for after dinner- thank you for this special cookie recipe, now if I could only pronounce the name if them *-}

[iL Divo]

hi Emily-the lemon&lavender cookies are gone this morning packing hubby's lunch so today the Ischl Tarts will be made.
hope there's a new favorite cookie on the horizon.

[iL Divo]

was watching a "restaurant must go to" show yesterday and a lady that works at an Austin Tx farmers market sells her sweet treats. loved the looks of her lemon lavender shortbread cookies and just plucked lavender buds and zested a lemon and I'm about to go all in.
hope they're great, I do have the concern that they may have a cologne taste if I use too much lavender, wonder how much I should grind into powder? guess I'll give 'er a try and see the results.

[mamachef]

I'm baking for the Temple for tomorrow nnight, so it's all about the 'snaps: lemon snaps (thank you, generous neighbor w/ the Meyer lemon tree!), gingersnaps, and Russian teacakes. And that's just the cookies - do bars count on this thread?

[iL Divo]

"do bars count on this thread?"
oh yes please :)
you got me with lemon snaps?
share share share please, the man loves anything lemon...........
TIA

[modthyrth]

Ever since I discovered this recipe for Snickerdoodle Blondies perhaps a year ago, I've been obsessed:

http://www.browneyedbaker.com/2010/07...

So easy, so amazingly delicious. This cookie made one little girl exclaim, "You have magic powers over food!"

[iL Divo]

well modthy, I ''WAS" planning on making sweetheart shortbread mini bites for my workmates as well as my hubby but now YOU HAD TO PUT THIS in front of me and HOW CAN I RESIST?
Looks amazeballs..............I'll let you know, taking the wrappers off of the butter now, it's gotta come to room temp, then I will make these delicious sounding creations.
thank (((you ))) so much for link................

[rstuart]

Try adding cinnamon chips.. it will take it to another level!

[iL Divo]

oh my goodness, I'll get them tomorrow as my WinCo has cinnamon chips.
I didn't even know they were made until I saw them there.
http://www.google.com/search?hl=en&am...

these kind right?

[iL Divo]

in the oven awaiting cooling and cutting.
used a bit bigger vessel to bake it, know they'll be thinner but have several to take to.
hope it works. soon to find out~can't wait to taste first one out of the gate:)

[iL Divo]

simply rediculously delicious.
so very good, my fellow employees and hubby plus Dr. office folks are gonna have a great day because of your recipe, thanks for giving me this modthyrth

[modthyrth]

So glad you liked it! There is something just amazingly, outrageously delicious about that recipe. And so easy, too. Did you try it with the cinnamon chips? I've never done that.

[rstuart]

Yes, the kind that I made was that recipe with the addition of 1.5 Cups of the cinnamon chips.. the ones above Il Divo. I think that they are great either way.. and yes, so easy!

[iL Divo]

I was planning on making sweetheart shortbread multi colored sugar mini bite cookies for work in a few days but limonay, I'm making yours instead. they look lovely~thanks for sharing, your cookies are our DS#2's favorite cookie as per his grandmother.

[limonay]

Chocolate Crinkle Cookies!

They always come out perfectly sized!

1/2 cup powdered sugar
1 2/3 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups white sugar
2 large eggs
1/2 teaspoon vanilla extract

1. Preheat oven to 350F. Grease 2 baking sheets with butter or use parchment paper.
2. Put the powdered sugar into a bowl and set aside.
3. In a medium bowl, using a wooden spoon, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
4. In a large bowl, using an electric mixer, beat the butter and sugar until creamy, about 3 minutes.
5. Turn off the mixture and scrape down sides. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
6. Turn off the mixer and add the flour mixture. Beat on low speed until just blended.
7. Using a tablespoon, scoop up a rounded spoonful of dough.
8. Roll dough into a ball using your hands and roll the ball in the powdered sugar until covered.
9. Place the balls on the prepared baking sheet. Repeat, spacing the balls 1-2 inches apart.
10. Bake until the cookies are cracked and puffed, about 10-12 minutes.
11. Let cookies cool on the baking sheet for 15 minutes.
12. Using a spatula, move the cookies onto the rack and let cool completely.

[iL Divo]

oh your recipe is good limonay.
I'll post a photo in a second.

[iL Divo]

mine don't look like yours but hubby couldn't care less, he loves them.
now I'm off to second batch of cookies of the day, "Sour cream black Treacle pepper ginger chews".
if I finish I'll post the pix after they come out of oven too.

[iL Divo]

not as dark as usual, maybe didn't use as much Treacle, but pertty dern good.

[rstuart]

Both looks great!

[iL Divo]

thanks rstuart, it's a good day when I have enough cookies for work-hubby&the kid.
man they're good :)
now next on my calendar is taking photography courses at the local college...oh wait-that'd involve buying a pricy piece of equipment-never mind ;:-/

[mamachef]

My good 'ol perfect recipe so great I'll never use another one peanut butter cookies.

[blue room]

I just remembered Dorie Greenspan's "Salted Butter Break-Ups" cookies.
Here's a link to an old review http://chowhound.chow.com/topics/7876...
Since it's one BIG cookie, it makes an attention-getting gift, and oh oh the taste is excellent.
(The picture in the link is a half recipe.)

[iL Divo]

I looked up the link by the name you supplied and it was easy to find that way.
It looks like it'd be a favorite of my husband.
Looked great but the picture shown appears burned edges.
I'd cut the time down or watch it better.
I burn enough cookies without trying :(

"candy corn sugar cookies"

They are great and ready for transport to work.
Left a big container for hubby when he gets home in case he can't wait for me until after dinner.
The only thing I would have done differently is browned the butter. Would have cut the sweetness by
adding a nuttiness to the cookie.
Also should have written down the ingredients and amounts as I have no clue how much of whatever I tossed in. Made the orange and yellow sugar that I topped each cookie with but hard to see so should have added more coloring to the sugar. Oh well.
Sorry I'm not good at picture taking and the close up is blurred even though I'm using my Nikon. You get the idea though.

[rstuart]

Yum! Looks great!

[iL Divo]

thanks rs, got great reviews...yeah :)

[iL Divo]

they got finished while at work.
next time I'll do them will be in a few days for the little ones to enjoy.
I'm going to do more of a shortbread recipe though as the candy corn is sweet enough so the sugar content can be much less. live and learn...............

[rstuart]

So you used more of a sugar cookie base? I tend to just inhale candy corn, so I've never had to deal with leftovers.. just waiting for the cavities!

[iL Divo]

although I didn't use a lot of sugar for the amount of flour etc, it was still really sweet plus you gotta remember I also made colored sugar to sprinkle on top of each, orange and yellow so that added too.
but still, a good crisp tasty morsel. :)

[rstuart]

Speaking of candy corn and cookies.. this recipe looked intriguing..
http://piesandplots.net/candy-corn-co...

[iL Divo]

rst, that'd be a nice added crunch factor.
as the picture in your link shows mine got that crispy edge too.

in a couple of days I'll be making multi colored sugar mini sweetheart cookies to take to work. they're a tiny bite that I hope my coworkers will enjoy.

[iL Divo]

got an idea from watching the Chew today.
candy corn cookies.
I'll make a sugar cookie today and instead of sprinkles or chips or whatever, I'll chop up some candy corn in the dough then sprinkle the tops with yellow and orange sugar.
wanna take them to work tomorrow as it'll be a long and busy day.
should boost spirits.

[rstuart]

Yum! I love candy corn.. sounds like a great idea to me. Let us know how it works..

[iL Divo]

oh I will report.
just winging it, like I usually do problem with that is, you just never know.
they'should be pretty good.
bought my bag of Harvest brand candy corn so in the bag are also pumpkins and black cats and gourds etc. pretty fun bag of joy :)

[iL Divo]

recipe from Michael Symon.

http://abcnews.go.com/GMA/recipe?id=1...

will make them today for Drs. apt tomorrow.

[iL Divo]

hub's eaten the end of the shortbread hearts I did the other day rolled in multi colored sugars.
so, tomorrow, although we're supposed to be on vacation, I'll make a batch of the blueberry lemon cookies just posted by Musie. I'll use her/his suggestion of white chocolate chips too, I have 2 bags.

[Musie]

This is a cookie I guess I stumbled across whilst experimenting. They puff up into little domes, fluffy in the middle and crunchy-ish on the outside.

Dried blueberries and lemon cookies

1/2 cup butter (room temp)
1/2 cup white sugar
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 egg (room temp)
1 1/2 cups all purpose flour
1 tbs Corn starch
1/2 tsp salt
1/2 tsp baking soda
Zest of one lemon
1 cup dried blueberries
1/2 cup chocolate chips (I used milk chocolate, but I think white would be even better)

Cream the butter and sugar until light and creamy. Add the vanilla and the egg and mix. Sift together the flour, salt, corn starch and baking soda and combine with the wet ingredients. Mix in the zest, blueberries and chocolate chips.

Bake in an oven pre-heated to 325F for around 15 to 18 minutes. Let cool on the baking sheet for around 10 mins before transferring to a cooling rack.

[rstuart]

Yum! Those look great.. very different!
Going in my cookie file

[iL Divo]

this has got to go in my must make file; thank you for sharing

[Musie]

I forgot to add that I freeze the balls of dough first (for about an hour), this ensures that they all cook equally.

[iL Divo]

I'm doing Musie's cookies today.
I am out of cookies and husband asked me to do something out of the ordinary today while I'm not working so.............all ingredients coming out of the pantry.......
yesterday I was going to make carrot cake sandwich cookies but didn't because my recipe is in "my blog" which I have no idea how to open or get into so can't read the recipe I wrote....aaargh

[Chocolatechipkt]

I made another batch of almond joy macaroons today. So simple to mix up, and so good.

[iL Divo]

just seeing this now Chodolatechipkt.
is it the recipe that has been posted on here before or a new one?
LOVE ALMOND JOY candy bars, one of my favorites.

[Chocolatechipkt]

It's one I came up with earlier this year. I'll try to remember to post the recipe when I'm on a real computer. :)

[Chocolatechipkt]

Ok, here you go, and if you don't want/have Hershey's kisses, you can dip the macaroons partially in milk/dark chocolate.

Almond Joy Macaroons

2/3 c sugar (I used vanilla sugar and skipped the vanilla below)
2 c unsweetened coconut
2/3 c sliced almonds
2 egg whites
1 tsp vanilla extract
pinch of salt
approx. 24 chocolate kisses (optional but good -- or see note above)

Preheat the oven to 350 degrees. Mix the sugar, coconut, almonds, egg whites, vanilla, and salt together in a bowl. Using a 1/8 c measuring cup (or spoons, or your fingers), scoop out the coconut mixture onto a parchment-lined cookie sheet. Bake for 15 min., or til lightly browned. Remove from the oven and place an upside down kiss on top of each macaroon. Let cool completely.

[iL Divo]

thank you so much looks delish!
I work tomorrow and then we're on vacation.
the only thing I don't have is 'un'sweetened coconut. I have 3 bags of sweetened 2 in the freezer. I'll have to see if TJ's has it or Whole Foods. WalMarchay wouldn't right?

[Chocolatechipkt]

I get mine at WF -- at least at mine it's in the bulk foods area, in small(ish) plastic tubs.

[iL Divo]

oh thanks-know what? I'll see if the one on the way home has bulk. it's not one of their giant flagship stores.

[AuntieJen]

My husband loves Almond Joy candy, I'll be sure to make these for him.

I'm really loving this thread; cookies are my favorite food. :)

Here's a favorite from Sunset Cookbook of Favorite Recipes.

OATMEAL SHORTBREAD

1-1/2 cups unsifted all-purpose flour
2/3 cup quick-cooking oats (I’ve used old-fashioned with excellent results)
1 cup (1/2 lb.) butter
2/3 cup firmly packed brown sugar

Combine all ingredients in a mixing bowl. Mix with your fingers until well-blended and crumbly. Press the mixture firmly and evenly into a lightly buttered pan (10×15-inch). Bake in a 300F oven for about 45 minutes; the edges will be light golden brown. While it is still warm, cut into squares or bars, then allow to cool in pan.

NOTES: My mom has doubled the recipe and baked in a large shallow pan. I usually sprinkle cinnamon sugar on top before baking, or add a small amount of cinnamon to the dough before baking, but it's good without any at all.

One time I baked it and forgot the sugar(!!!). With a fork, I made crumbs of the baked dough, mixed in the sugar, pressed and baked again, and ended up with a toasted version. Delish!

[iL Divo]

auntie this looks good and really easy.
question for you: what do the oats add to the shortbread, crunch flavor texture filling ness?

[AuntieJen]

Good question, iL Divo. I'd say the oats add texture. The brown sugar adds flavor (shortbread usually contains white sugar) . And together they add a chewy toasty goodness to the typical intense buttery flavor of regular shortbread ---- not that there's anything wrong with that! :)

[iL Divo]

made peanut butter white chocolate chip cookie recipe using no recipe.
found a great price on a large natural peanut butter, the kind with the oil on top, and opened Hershey's white chocolate chips pkg.
thrilled to not use up my Canadian peanut butter in baking as I love it too much in sandwiches.
the delicate flavor the white chips lend to this cookie against the peanut butter is much less strong and subtle. really enjoy how they turned out.

[dianne0712]

Is our peanut butter different than American peanut butter? In what way? What brand is your Canadian peanut butter?

[iL Divo]

I'm sorry not to have answered you earlier. In here now to say what my cookie of the day is today.
Yes, I was told long ago how good Canadian peanut butter is over the States' brands.
It's true. When I am close to being out I make a trip up there.
I only use (and buy) creamy though, not interested in crunchy
no matter what the brand or country.
I buy Skippy or Kraft. There are 3 varieties of Skippy  creamy that we love and 2 varieties of Kraft creamy that we love. Currently I am close to the bottom of a 48oz. jar and have a 72 oz. jar unopened. We'll be breaking into that next and a trip to Canada is very close.

Scottish Shortbread cookies, my husband loves shortbread.  Although I'm cleansing still, I made him two batches.  Flour sugar butter salt, rolled out, used 2" heart cutters to cut them out, usually don't do that, I dock then cut random.  Put colored sugars on the counter and rerolled so they were marbled with colors.  He's thrilled.  I'm sick I can't dive in for even just one. Two weeks is a long time.

[iL Divo]

with a shout out and huge thank you to rworange, I'm making Von's oatmeal cookies.
measuring tools out, ingredients all out, Cuisinart scale out on island, oven on, cookie sheets at the ready with parchment paper, here goes nuthin.............fingers crossed, they look wonderful on the video, we'll see how well I do ;:+\

[iL Divo]

rummaging around the Internet seeing where to buy vanilla bean paste in the 32ouncer size, found a great recipe on their website.

http://www.nielsenmassey.com/recipe-C...

it's in the frig in the wrapped chilling stage now.
if they turn out as hoped I'll post what I did.

[iL Divo]

not thinking about the moisture of 1 1/2" of raw ginger that the recipe didn't call for nor did it call for the round Mexican chocolate disc that I pulverized with the ginger. no cinnamon but did use pumpkin pie spice. so the results were quite nice.

[iL Divo]

this weekend I'll try something new I found in a magazine

"chocolate crackle chocolate chip with ginger glaze drizzle"

we'll see if it's a go or a no

[rstuart]

Il Divo.... just saw this.. looks great! How was it?

[iL Divo]

they were great and the driizzle was the secret weapon I think via the recipe.
don't even know what I did with recipe now it's been forking ago.

[rstuart]

No worries.. it was about 9 months ago! Chocolate and ginger are a nice combo..

[ilv2cookhelvs2eat]

I am looking for a recipe for Michigan Rock Cookies......they are my husband's favorite Christmas cookie, and ever since his mom died he has been asking for them!! They had candied cherries & pineapple....no nuts.
Can anyone help?
Thanks!!

[iL Divo]

the only thing I can think of is the Cherry Winks hubby's mom used to make.
They were a 'Sandy' type of cookie meaning sort of a shortbread but not as short/tender, with candied red marachino cherries chopped up in the dough and finely ground pecans.
For sure no pineapple in them.
she made the dough, rolled into a long fat square log, wrapped in plastic wrap put in the frig and when chilled she'd cut 1/4" square slices and bake. They were my second favorite cookie she made the first being her Keifo's.

[iL Divo]

thyme and myer lemon shortbread.
smells so good in the house, glad the thyme is still growing

[alkapal]

il divo, i don't think i know of anyone who makes as many cookies as you!

do your friends all look like zeppelins? LOL.

won't you share some photos, please? (of the cookies, not your friends).

[iL Divo]

you know what alkapal? I've posted pictures [many pictures] on this web site before and they just aren't good. so many people have gorgeous photos in here and then I try and they're unwonderful. it's either I can't take a picture, ok I'll give you that, or my Nikon isn't quite good enough, probably true, or I can't figure out the settings of it, and that part is true. the color, not good, the resolution, not good, the close ups, blurry. how does everyone know how to do that so effectively? I don't know but my pics aren't good and wouldn't do justice to anyone or anything, ie. the cookies I so enjoy making.

my friends aren't dirigibles either......quite the contrary....they're really just lovely people who enjoy cookies [and for whatever reason] they can't make them, they've tried to no avail, they swear their cookies do not turn out and unfortunately they give up.

since I know they love cookies and since I love baking cookies and anything else I'm in the mood to get in the kitchen for, they get their fair share of the crunchie things that keep smiles on their faces. I'm happy to oblige their sweet cravings. it's my pleasure.

our little ones love cookies too. I've taught them it can be so relaxing to get in the kitchen and create something so many love.

[alkapal]

you are a great friend to others to be in the cookie-making mode when friends need the cookie monster fix. LOL

[wyogal]

Had some hazelnuts leftover, so made these..... my new favorite! They'd be good with some chocolate drizzled over them, too.
http://2owl.blogspot.com/2011/11/haze...

[iL Divo]

gad wish i was home, hazelnuts in freezer, these sound wonderful wyogal

is that a special flour or is it the one i get in walmarchay that comes in cotton flour saks

its getting time to organize my cookies for the coming season for sure, i love getting ideas for new ones, thank again wyogal
love wyoming by the way gorgeous there

[wyogal]

I get it at Wal-Mart, and they changed their bags, reclosable kinda papery plastic. LOVE Wheat Montana! But any good flour would work. I like one with flavor. KA white whole wheat would be good, too.
Just had two cookies for breakfast, after eating a couple (O.K., several) chocolate eyeballs leftover from Halloween. mmmm. with coffee.
Beautiful day here, snow on the mountain, dry down here. You can see the view on my blog.

[iL Divo]

thanks wyogal

what blog

you ate eyeballs from halloween and i stole my dgs's whole bag of candy, his daddy told me to but still hahahha

[wyogal]

www.2owl.blogspot.com

[iL Divo]

re purposed some crumbs into cookies for the kid-lets.
had crumbed doughnuts and crumbed cookies in the freezer, added a basic sugar cookie dough, combined them all and the result was a good one.

wonder if others crumb 'days' old cookies or doughnuts [that have seen better days] for later use.
I know most of us use home made bread crumbs, is it really much different.
just curious

[honeybee03]

Chocolate Espresso Cookies might be good to counteract a turkey induced coma this weekend.

Well if you are in Canada anyway.

http://www.petitekitchenesse.com/2011...

[iL Divo]

^^^they^^^ look good enough to counteract a lot of things.
easy enough too

[limonay]

I just tried making these - they turned out well!

Coconut, Chocolate Chip and Walnut Cookies

http://fortychestnuts.com/2011/09/11/...

Coconut, Chocolate Chip and Walnut Cookies

(makes 2 dozen

)

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup firmly packed light brown sugar

2 teaspoons vanilla extract

2 eggs

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups coconut flakes

1 cup walnut pieces

Preheat oven to 375F. Grease 2 cookie sheets or line with parchment paper or foil.

In a large bowl, mix together the butter, white sugar, brown sugar, and vanilla extract until smooth and creamy.

Slowly beat in the eggs, one at a time.

In another bowl, mix together the flour, baking soda, and salt.

Slowly add the flour mixture to the butter mixture until just combined.

Stir in the chocolate chips, coconut flakes and walnut pieces into the dough.

Drop the dough by rounded tablespoons onto the cookie sheet.

Bake for 10-12 minutes or until golden brown.

[alkapal]

"like"

like a LOT.

~~~~~~~~~
don't you have a FB page?

[Chocolatechipkt]

I second the "like." Those sound SO good.

[iL Divo]

yea they do sound good. love coconut and chocolate plus keep walnuts in the freezer so...

husband asked me for some cookies, said he'd looked around and only found some old cookies in the frig so I asked what he wanted me to make for him. his requests for today are ginger snaps, I was surprised to hear that, and oatmeal raisin. so, I'll do these above [thanks to limonay for the posting] and ginger snaps, I'll save the oatmeal raisin for tomorrow and instead of all raisin, I'll sub out 1/2 chopped dates. hoping the dates will round out the flavor as raisins, I don't know, they just don't quite do it for me even in a cookie but do love dates, so we'll see \*!*/

[Cynsa]

is it possible? these are too sweet, too much butter in Robert’s Chewy Amazing Oatmeal Date Cookies at http://offthemeathook.com/2009/05/rob...

[Cynsa]

I retract my impulsive remarks; the cookie is good - more delicious after it cooled.

[souschef]

There she goes again - eating stuff straight out of the oven ! Do you even HAVE a cooling rack ? :)

[Cynsa]

hot cookies wait for no woman

[buttertart]

Or vice versa, Cynsa ;-)

[iL Divo]

took a dare last week to come up with "knock yer sox off" lemon dessert.
just home from market will be making Myer lemon shortbread cookie sandwiches with Myer lemon curd filling.... we'll see

[paprkutr]

How did they come out? I love lemon, wlll you please post the recipe? TIA

[iL Divo]

the challenger was pleased so that made me pleased.
I gotta tweak the recipe a bit, more lemon zest in cookie and a tiny bit sweeter curd just because I like sweeter rather than tarter curd, whereas my grammie did more tart to her taste.
also, thinking of whipping then folding in the smallest bit of heavy cream in the end of making the curd, for even richer texture.

when they're gone, the second batch will get attempted

[paprkutr]

Glad that they came out. Can't wait til you tweak them, please just send them over to me.

[iL Divo]

how far are you from me papr?

[paprkutr]

I'm in L.A. where are you? Those cookies sound great. Are they at the point where you will post the recipe?

[iL Divo]

they are pretty darn good.
me, LA area too. Today made second batch.
still have to perfect the curd still too loose

[paprkutr]

Great when can I get some? How loose is your curd? I have a recipe for curd that comes out good.

[paprkutr]

Did you ever perfect the lemon curd? I would love to have the recipe. TIA

[iL Divo]

the lemon curd could have been better. tasted it after trying to thicken, flavor great but then got too thick, thinned with a bit of warm water.
pap I need your tried&true please.
not home ( wrote down the cookie) but when I get home I'll shoot it to you.
can you email me so I can reply?

[paprkutr]

Just let me know when

[iL Divo]

am on mini vaca & won't be home for about a week.
started our drive over 2 hours ago and no longer home.
am sure they'll be gone by time we get back. the kid always has bbq's when we're away.
in plain sight on the island plus large boys = devoured.
husband ate 7 last 3 hours of last night.
not sure anyone knows what Reese's little tiny bb's are, the size & shape of bb gun ammo.
only about 2/3 c of mini colored mallows 1/2 c of craisins & 3/4 c glazed nuts. in the glaze mix was the tiniest pinch of cayenne altho not hot at all gives a fun slight final taste in the back of your mouth, very happy w- results. the brutti ma buoni are always good and always easy, they melt in your mouth which husb is amazed at.

[iL Divo]

Today: 1. Brutti ma Buoni
2. Basic sugar butter vanilla cookie with additions of:
Reese's peanut butter "b-b's", mini colored mallows, glazed sugar toasted pecans, dried craisins, pinch sea salt and pinch cayenne.

[souschef]

Unless you are Bobby Flay, why would you put cayenne into a cookie?

[iL Divo]

I'd explain this to you but here in Calif it's too early to muster up an exceptable (to you SC) answer

[roxlet]

Wow! So many add-ins! Would you please post a photo so I can see how that turned out? Very interesting.

[twilight goddess]

For summer, these blueberry crumb bars with a lemony hint are amazing:

http://smittenkitchen.com/2008/07/blu...

[cioccolata]

Those look amazing! Since I'm usually the one who brings desserts to my agility class (I love to bake but I usually end up with much more than I can eat) I have a feeling I'll be trying these soon. I don't usually add fruit to my desserts (why bother adding anything but chocolate?) but the crumb bars intrigue me. Plus I have a lot of blueberries in my fridge that I need to do something with...

[iL Divo]

Yesterday and today I made 2 kinds of cookies. First the cookie part yesterday for my carrot cake sandwich cookies [today made the frosting for the sandwiching of them then assembled].
Second time for David Rocco's Brutti Ma Buoni cookies as the kid and husb both loved them, so second batch today.
Took both kinds to Drs. office as they'd hinted about cookies yesterday at my apt.

[alkapal]

what if i hint here and give you my fedX acct #? LOL

[iL Divo]

alka.......
just reading this now, sorry all gone, but the Brutti Ma Buoni cookie couldn't be easier.
I have it memorized and made it only twice.
the carrot cake sandwiches went like an ice cube on a curb... on a day like today in Tulsa, 115
gone in seconds..........now they took some doin

[alkapal]

il……

i've always wanted to try those "carrot cake cookies" -- because i love carrot cake and would like to make them into freezable size cookies so that i'm not facing a big cake that will get stale if not eaten soon.

problem is…whenever i've frozen cream cheese, it gets very weird texture-wise -- very unappetizing. maybe the sugar would alleviate that.

[iL Divo]

many a time I've frozen cream cheese frosting of one kind or another.
I never use it all up and it's a good thing to keep on hand if you can, for frosting small bits of goodies or creaming down to make a sauce for even something like a mock fruit salad or filling for crescent rolls with a dipping sauce. since I'm not much of a recipe user, I don't use one typically but a consistency issue isn't one I've dealt with. I just restir when defrosted and restir well mixing all ingreds back together and it's more than fine.

today when I get done working I'm gonna reinvent another crisper cookie and do even another cream cheese filling/frosting just because I wanna see the difference.
the drs. office staff really enjoyed them and my husband and son say don't change, but I can change just to see if I'd like them more myself my doing more of a shortbread base if possible dehydrating the shaved carrots first and grinding them down and doing the same to pineapple plus toasting off the coconut so it can all be ground down and into the shortbread, we'll see how that all works.

[alkapal]

seems like a lot of work! part of the beauty of the carrot is its moisture, and you want to take that away? a shortbread carrot cake cookie? ….noooooh!

[maplesugar]

Just stumbled across this recipe for Brown Sugar Blueberry cookies while poking around foodgawker. http://www.howsweeteats.com/2011/06/b...

I can see making these into cream cheese frosting sandwich cookies tout suite.

[iL Divo]

ur funny Alka.
you say "seems like a lot of work" it's not work when it's your passion and it is mine.its a flavor thing as well as texture thing.if they turn out icky or don't turn out at all, I'll chalk it up to another kitchen experience,
one I learned a lesson from. < then I'll turn them into
crumbs and top another dessert
like peach cobbler perhaps :)

[Pixie Muse]

I have a cookie recipe, where the cookies get shaped like mini croissants (not made with croissant dough, only shaped that way) and then they get filled with Nutella (an Italian hazelnut spread). My mom has been making these cookies for years, and people can't get enough. I stopped baking other cookies and only bake these now. If you want the recipe I can email it to you.

[Cynsa]

please, Pixie Muse, will you post your recipe here? TIA :^)

[Chocolatechipkt]

I second the request. :-)

[Pixie Muse]

I'm presently travelling, but promise to post it when I return. I will add some photos as well, because I am sure my mom will have some freshly baked ones when I get back. They are so delicious, you will have people begging for more. Guaranteed !

[Chocolatechipkt]

Today's cookies were based on a recipe from Diane Mott Davidson's Crunch Time mystery. They include toffee bits, choc chips, toasted pecans, and oatmeal. They're pretty yummy.

[twilight goddess]

I adore those mysteries! Glad to hear that another reader samples her recipes, too...

[Emme]

yesterday, knowing that i was babysitting my neighbors, ages 7 and 2 1/2 year old twins, i decided to put to use the random box of Cap'n Crunch i found lurking in a cupboard... i do not recall buying this. and the resulting cookies were something enjoyed by little kids and big kids. i tried to scribble down what i added as i did, but i think i'm going to have to make another batch to firm up numbers... amongst the ingredients - browned butter, cream cheese, vanilla, dark brown and white sugar, bread and all purpose flour, leavener, and both finely crushed cereal and a couple of handfuls thrown in at the end... they smell delightful.

[LadyGuise]

Cream Cheese Filled Cookies:

http://www.tasteofhome.com/recipes/Cr...

Every time I make these, I get people telling me how awesome they are. And I get requests for them all the time!!! As a side note to the recipe, though, I recommend putting them in the fridge before you serve because they are actually better cold (at least in my opinion.

)

Also, please take a minute to read the comments at the bottom. Seriously, the funniest cookie comments I have ever read!!!! Start from the bottom and read up (oldest to most recent).

[iL Divo]

gad these look wonderful, I need to make time to make them.
tomorrow I plan on making chocolate peanut butter coconut cookies and Millionaire Browies for singing rehearsal on Saturday. I'll wing the recipes and hope they're thumbs up.
I must be in a chocolatey mood right?

[Chocolatechipkt]

For something a little different, amaretto butter cookies are good.

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

Amaretto Butter Cookies
(based on a recipe from Sunset magazine
) (makes about 3 dozen)

1 c (2 sticks) butter, room temp.
1 c sugar
1 egg, separated
3 Tbs Amaretto (or 1 Tbs almond extract)
1 tsp finely grated orange zest
2 c flour 1/2 tsp baking powder
1/4 tsp salt
1 1/2 c sliced almonds

1. In a large bowl, beat the butter and sugar until smooth. Then add the egg yolk, Amaretto, and orange zest and mix well.
2. Then add in the flour, baking powder, and salt, and mix until just blended. Divide the dough in half and wrap each half in plastic wrap, flattening each piece into a disk. Freeze for 30 min.
3. Unwrap one of the pieces of dough. On a lightly floured counter, roll out the dough til it is 1/4-inch thick. Cut out the cookies with a two-inch cutter, and place the cookies about two inches apart on a parchment-lined baking sheet. Gather the scraps of dough into a ball, roll that out, and cut out more cookies. Then do the same with the second piece of dough.
4. Mix the egg white with about a teaspoon of water. Using a pastry brush, brush this mixture onto the cookies and then arrange the sliced almonds on top.
5. Bake the cookies at 325 degrees for about 15 min., til lightly browned. Let cool on the baking sheets for a few minutes, and then transfer to a wire rack to cool completely.

[alkapal]

these are so pretty and look light for a nice summer cookie! i love almond-y things! ;-).

[iL Divo]

I'm an almond lover as well, but a tablespoon of almond extract sounds like a really aggressive note, agree or is that the correct amount for an intense flavored cookie?
oh, plus 1 1/2 cup almonds, wow

[Chocolatechipkt]

Thanks!

I double-checked the original recipe, and it does say 3 Tbs of amaretto OR 1 Tbs of almond extract (which, I agree, does sound like a lot.) I used amaretto, so I can't say how that much almond extract would work, but the amaretto was tasty. Probably not a bad idea to start with 1 tsp of almond extract (or less, even) and add more if you think it needs a boost. The sliced almonds only add so much flavor, since only a few are arranged on top of each--but of course you could add more, too.

[iL Divo]

yep one of my favorite extracts is coconut but man oh man it really hits you hard.
I don't have Amaretto but do have several bottles of almond extract. every year I buy one wondering [while in the market] if I have any for my cookies at the holidays, so I've got 'em stacked up. was just given about 1lb or 2lbs of raw almonds so I'm ready to go.
my idea is to chop them rather fine and after brushing with egg white, lightly sprinkling the finer almonds on top. they sound great, thanks

[iL Divo]

Friday the cookie for singing rehearsal turned out to be:
light chocolate badic dough
chocolate chip
very berry oatmeal
sour cherry chew

what a surprise, so good so moist such good recipe

[c oliver]

What is badic dough please?

[iL Divo]

akin to sausage fingers slipping over the touch pad of iPhone

basic

[alkapal]

il divo, how many cookies would you say you bake every week?

[iL Divo]

Hi Alka

A good guess is 2 different kinds of cookies a week average. Often I do many more but then there is a week I do none. Family friends co-workers neighbors are recipients.

Here's the one I made up for singing rehearsal Saturday.

“Chocolate chocolate chip very berry sour cherry chews”

This is my made up recipe from Friday using no recipe, I’m going from
best I remember so you may have to tweak or not, just letting you know
350° 8 min about 4 dozen small or 3 dozen reg sized cookies

20 oz flour [about] I didn’t measure < I know my bad but that’s just me
1 t sea salt
1 t baking soda
1 t baking powder
3 T dark chocolate cocoa, I used Canada's brand Rogers extra dark chocolate cocoa
Mix together in a large bowl  to combine well, set aside
1 stick soft butter, not margarine
2 LG eggs, room temp
¾ c white sugar
½ c dark brown sugar
1 packet instant oatmeal [the Very Berry Flavored one]
¾ c mini chocolate chips
¾ c dried sour cherries, minced, I pulsed in mini Cuisinart

1 t vanilla *essence bought it last week in Bogota Colombia OR pure vanilla extract
1.    In kitchenaid put the butter and sugars and beat on medium for 5
minutes until very light and fluffy
2.    Add each egg one at a time, beat 1 minute then add other egg beat 1 minute
3.    Add vanilla and beat until combined, scrape down bowl
4.    Mix the instant oatmeal flavored cereal into the flour mixture and
stir...then slowly add to kitchenaid bowl.  Machine on low just to
combine, mine was still moist enough to add the chips and cherries to
a perfect consistency.  Add chips and cherries.
5.     Line baking sheet with parchment, use a small ice cream
scoop, mine > size of walnut, and place on ungreased parchment, into
oven 8 minutes, then out of oven, let cool and remove, enjoy...

[emily]

I really enjoyed these Tortona chocolate cookies made with cocoa, hazelnuts and almonds.
http://www.latimes.com/features/la-fo...

[cioccolata]

I saw those and was tempted to try them but the ground hazelnut and almonds keeps me from actually making them. I don't have a grinder and so far I haven't found any ground hazelnuts at any of the stores near me. But they do sound very good...

[blue room]

I made some specialty cookies called "Nougatine Rolls" just this afternoon from ground hazelnuts!

[buttertart]

Recipe? Those are a real accomplishment, rolled and everything. Brava blue room.

[Cynsa]

lovely! will they stay crisp?

[blue room]

They will stay crisp -- I keep them in a mixing bowl covered with plastic wrap, kept airtight they're good for at least 2-3 days. They do need to be kept from moisture, so the drier the weather, the better. Still tasty even when not super crisp, of course.

But due to their intriguing form and golden goodness, people are curious and try them, two dozen won't last 45 minutes in a small group.

I think the recipe came from Bon Appetit magazine years ago--

Nougatine Rolls

2/3 cup medium fine chopped almonds or filberts (hazelnuts) toasted

2 tablespoons instantized flour (Wondra) (I've never tried regular flour with these, wouldn't trust it.)

1/4 teaspoon salt

1/2 cup sugar

1/2 cup (1 stick) softened unsalted butter

2 tablespoons whipping cream

Mix all well in a medium saucepan, cook 'til bubbling, stirring a bit, it takes about 5 minutes. Take off heat and mix it briskly for 30 seconds.

Drop a teaspoon or so at a time -- I use a big cookie sheet, I use parchment paper. The dough will spread flat, so space them out -- I do six at a time on my 14" x 18" sheet. In a preheated 375F oven they take about 5-6 minutes. When colored golden and the batter has stopped bubbling, take them out and wait 1-2-3 minutes until you can slip them off the sheet with a spatula like a pancake--flat but still warm enough to bend. Then you roll them snug around a (clean!) broom or mop handle or dowel or whatever. Just wrap around, slip off. Cool them on a rack, then think about keeping them airtight.

My nut grinder is a cheap thing I've had for years -- here's a pic next to a 1 cup mug. It's manual, plastic and glass, but fine for just a cup or so of medium-grind nuts. For finer grinding (like almond meal) I use the food processor.

[Cynsa]

Thank You! :^)

[alkapal]

blue room, i must commend you on the vast number of food photos that you have shared with us on chowhound!

[roxlet]

Lovely! Thanks, Blue Room!

[iL Divo]

....haven't seen that in years..........used to sell them in the Housewares Dept. in Gemco Woodland Hills when I managed that dept. they seemed to be efficient.

[blue room]

Yes-- Gemco is stamped in the plastic, I just went to squint at the lid. Still sold online, still cheap! But some of the reviews make me think the new ones
use brittle plastic and the whole thing is not as sturdy now.

[souschef]

Cynsa, I'm surprised that you of all people are wondering if they will stay crisp. Based upon past (recent) posts, I thought you would eat them all right away.

[iL Divo]

blueroom, these are absolutely gorgeous, how'd they taste? I love hazelnuts

[KitchenBug]

They look too pretty to eat! Although, I am having ideas of filling them with with a chocolate hazelnut cream concoction...

[blue room]

Ooh, careful-- they'll get soggy almost immediately. Not meant to be filled, I don't think.

[KitchenBug]

Maybe I'll just dip them in the sauce then... hehe :) can't wait to try them though, they look magnificent - I think I'll make a batch when mum comes to visit next!

[blue room]

My Mr. buys big ol' cans of mixed nuts (tv snack). I pick out the hazelnuts until he's demanding the can back and my hands are all greasy from sorting. I like them very much too. The cookies taste like toasted hazelnuts and cooked and sugar, as simple and good as they sound.

For the recipe I used baking-type nuts, not the roasted salted TV snack kind!

[THewat]

I just put dough for the tortona cookies in the fridge...

[alkapal]

il divo, you should change up a little and make this cupcake! LOL. http://www.flickr.com/photos/nick_d/2...

[cioccolata]

that is seriously the coolest looking cupcake I have ever seen. If I had the time and patience I would so try to duplicate that.

[alkapal]

i know; it's hilarious, isn't it? to quote a fellow hound, "NOM NOM NOM!" and then i think of this. http://icanhascheezburger.com/2011/05...

[cioccolata]

I loved the picture of the saluting cat! Who knew there was actually a NOM following? Clearly I'm not in the loop...

[alkapal]

but you are in the NOM loop! ;-)

[cioccolata]

My absolute favorites (at the moment) are my chocolate chip oatmeal cookies that took a lot of experimenting to perfect. It's rather funny how far my version has drifted from the original recipe my mom used but then again our tastes differ. I'm planning on making some tomorrow night actually...

[iL Divo]

.....cioccolata, would you share please......

[cioccolata]

Of course!
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1/3 cup white sugar
1 cup brown sugar
2 teaspoons maple extract
2 eggs
2 cups old fashioned
1 12 oz bag semisweet chocolate chips

Directions:
Combine flour, salt, and baking soda. Beat together shortening, brown and white sugar, and maple extract until creamy. Beat in eggs. Gradually beat in flour mixture and rolled oats (I take my time at this step which I think makes a difference). Stir in chocolate chips. Bake at 350 degrees F until done (usually 8-10 mins but depends on size of cookies). Let cool (if you have the patience... :)).

This recipe makes a lot of cookies, but I usually half it with no problems.

[Snorkie47]

Here's another really good one to try. It was in my local newspaper.

CHOCOLATE PEPPER COOKIES
This recipe came from Sally Cecil, a legal secretary at Eckert Seamans, who wrote to me after a column about the iconic "Betty Crocker's Cooky Book." And you can't beat chocolate any time of the year. Ms. Cecil of North Point Breeze got the recipe from her niece, who is living in Abu Dhabi. She was asked to make the cookies for an Uno de Mayo party. "These are very chocolatey when you first bite in, with a nice but not too hot, pepper finish. The currants almost seem to melt into the cookie," Ms. Cecil writes. She found that slightly underbaking the cookies makes them "delicately crunchy" on the outside, creamy in the middle, creamier still after a few days and "simply wonderful and delicious."
She used a Lindt Excellence Chili Bar and only 1/2 teaspoon of black pepper (another recipe uses 1/2 teaspoon each of black and cayenne peppers).
• 1/2 cup dried currants
• 2 tablespoons Kahlua
• 2 ounces good quality unsweetened chocolate
• 4 ounces good quality bittersweet chocolate
• 3 tablespoons butter
• 6 tablespoons flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 to 1 teaspoon coarsely ground fresh black pepper
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 2/3 cup chocolate chips
Preheat oven to 350 degrees. Use nonstick cookie sheets or line regular pans with parchment paper. This is important. These are sticky cookies.
Heat currants and Kahlua in a small saucepan over low heat. Set aside to cool.
Combine unsweetened and bittersweet chocolate with butter in a small saucepan and melt, stirring frequently. Set aside to cool.
In a small bowl, stir together flour, baking powder, salt, cinnamon and pepper.
Beat eggs and sugar until pale and thick. Beat in vanilla. Pour melted chocolate into egg mixture and fold to combine. Fold in flour mixture. Gently stir in currants and chocolate chips. The dough will be loose.
Drop by spoonfuls onto lined cookie sheets and bake 8 to 10 minutes.

[LadyGuise]

These Chocolate Pepper Cookies sounded interesting so I tried them out this afternoon. They were very good. They are definitely a chocolate lovers type of cookie!!! They would be excellent with good bottle of red...maybe a zin. I am already thinking of a way to make the recipe a little different for next time... Not sure how it will turn out but I was thinking of doing some kind of carmel drop in the middle with a couple crystals of sea salt. I know it sounds weird but there is this dessert at Gjelina in Venice that has butterscotch carmel and sea salt that is soooooo good. And I think with the boldness of this cookie, combining those ideas would be heaven. Anyway, like I said, who knows how it would turn out. I will let you know if I ever try it. But thanks for sharing the recipe! BTW, these cookies are not kids friendly...lol. My kids loved them but needless to say they were jumping off walls. I might as well have given them a shot of espresso...lol

[eclecticsynergy]

"Why chocolate is good for you."

At the end of this short article by Shirley Corriher is her recipe for the most choco-licious cookies ever, my absolute favorite. Three kinds of chocolate, almost flourless, featuring a crispy outside and an almost molten center. Could easily become a true obsession.
"These are serious chocolate cookies."

http://archives.cnn.com/2000/FOOD/new...

[iL Divo]

Eclecticsyn, these sound like pure enjoyment to be sure. But since you've made them, my question is how long do they keep? If I make them on Friday will they hold over until Saturday morning or lose their effect? They may not have much gooeyness if not eaten straight away.

[souschef]

In the recipe she specifies "German chocolate". I was wondering if this refers to Baker's Chocolate, which to me is the worst possible brand of chocolate.

[buttertart]

I think Baker's puts it out now but it's German Sweet Chocolate, a proprietary brand invented by one Mr. German.

[souschef]

Yeah, that was explained in a Bobby Flay throwdown, where he challenged a lady's German Chocolate Cake. She used Baker's German Chocolate, while he used what he called "a rich cocoa", and you know my thoughts about cocoa cakes. Hardly seemed worth watching, so I didn't.

[buttertart]

I hate that cake, to tell the truth. Blah and don't like cocnut with chocolate or cocoa either one.

[iL Divo]

isnt it funny how we all have different taste buds
i love coconut with chocolate add almonds and you´ve got me good

[Querencia]

"East or West, old friends are best": plain old peanut butter cookies with the criss-cross marks on them made by a fork.

[HillJ]

Couldn't agree more! Emphasis on large (5' across) pb cookies...like the kind I enjoyed from my hs cafeteria. My version, I dip a wet fork in a bowl of sea salt and vanilla bean and then criss-cross the cookie dough.

[iL Divo]

I am doing more and more with sea salt and sweets, I swear it brings out the sweetness more than without and adds a whole other dimension

[goodhealthgourmet]

it's hard to beat the classic PBs...but if you ever want to change it up a bit, tahini makes a *delicious* alternative.

[iL Divo]

GHG, appreciate knowing that. I have tahini and don't know what to do with it. I bought it for hummus but don't like it's inclusion in hummus.

[twilight goddess]

My favorites are my brown butter blondies with butterscotch chips and dark chocolate. These are invariably amazing. I almost always bring these when I receive a cookie request for a party or potluck. I took an epicurious recipe and tweaked repeatedly until they are swoon-inducing.

Lately I've been cooking out of Dorie Greenspan's Baking: From My Home To Yours. So far I've tried two of her cookie recipes -- midnight crackles (unusual and crinkly, deep dark chocolately, fabulous texture) and then, this week, the oatmeal peanut butter chocolate chipsters, which are more exciting (to me, anyway) than a regular chocolate chip cookie and really tasty. Both of these are great with coffee. Both garnered rave reviews with tasters.

Another really really simple one, also tasty with coffee or tea: Deborah Madison's Little Nut Cookies. I like these with walnut. Come together so quickly. A great everyday easy cookie. But I would probably make Greenspan's crackles and chipsters more often, now that I've tried them.

[KitchenBug]

brown butter blondies with butterscotch and chocolate.... ok, you've just given me something to do this weekend!! they sound amazing!!

[iL Divo]

The one with oatmeal chocolate chips and peanut butter sound to me like the COPs cookies on the NorthPole website. They are so good, I agree, better than typical chocolate chip cookie.

[modthyrth]

Old World Raspberry Bars (from a Land-o-Lakes collection years ago, found online here http://www.landolakes.com/recipe/1876... ) are SO GOOD. I just made them for my daughter's 2nd birthday, and completely ignored the cake I spent so much time making, because I wanted to eat nothing but these.

[greygarious]

This reminds me of the raspberry-velveeta bar thread. I haven't gone through it again to determine if the OP ever found what she was looking for. http://chowhound.chow.com/topics/654008

[buttertart]

She did. I tried to get my Iowa family interested in my making them last time we were there but they said nuh-uh.

[quirkydeb]

Help! I just made these Old World Raspberry Bars and realized I forgot the egg. It's all assembled --bottom dough layer, preserves, and top crumb layer--and I thought it was ready to pop into the oven, but looked at the recipe and realized I forgot the egg in the dough. Any suggestions? Should I try beating an egg and pouring it over? Just bake as is? Any suggestions would be greatly appreciated!

[alkapal]

you're stuck -- just bake it as is….

[quirkydeb]

Thanks. They taste good, but I'm waiting until tomorrow to give my verdict about whether they make a solidish bar or pile of tasty crumbs.

[alkapal]

however they turn out, they'd be good with ice cream or whipped cream with some raspberry liqueur! ;-)). hey, look at all the neat ideas for using raspberry liqueur! YUM! http://www.drinksmixer.com/desc246.html

[quirkydeb]

They were fine! In fact, lovely! And so easy. I do think I'll try the egg, though, next time. Thanks for sharing the recipe, modthyrth.

[buttertart]

No egg in proper shortbread, I'm not surprised they were lovely.

[modthyrth]

I'm glad you liked it, even without the egg!

[quirkydeb]

Thanks for sharing it. Next time, I'll try it with the egg. :)

[Chocolatechipkt]

Similar to those are the Hungarian shortbread. I've doubled the recipe and done half a 9x13 pan with raspberry preserves and half with apricot preserves. Grating the cookie dough is an extra step, but it does make a difference.

http://www.saveur.com/article/Recipes...

[dustchick]

I made these bar cookies with marionberry jam yesterday. So good! Thanks for posting this recipe!

[dianne0712]

I love raspberry bars, but I use my mom's recipe which has a coconut meringue topping. Yum!

[Snorkie47]

Love these cookies. Different.

HUNGARIAN WAFERS (Gourmet Magazine)

Oven 350° Makes about 40

2 C. cake flour
2 T. poppy seeds
2 t. ground allspice (either make sure it's fresh or grind your own whole berries)
1/4 t. salt
Grated peel from 1 large orange
1 C. granulated sugar
1 C. (2 sticks) butter, room temperature
2 large egg yolks

Glaze
1-1/2 C. powdered sugar
2-3 T. (about) cream or milk

More poppy seeds

Position rack in center of oven and preheat to 350. Grease heavy large cookie sheets.

Combine flour, poppy seeds, allspice and salt in bowl. Combine grated peel and sugar. Using electric mixer, beat butter and orange-sugar mixture in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms.

Transfer half the dough to a pastry bag fitted with a large (No. 7) star tip. This is a stiff dough. Pipe dough onto prepared sheets in 1 inch mounds, spacing the cookies 2 inches apart. Repeat with remaining dough. (If you don't have a pastry bag, a rounded tablespoon of dough will be about the same amount.)

Bake until cookies are golden on top and brown around the edges and bottom. The recipe says about 12 minutes. I cooked mine 15-16 minutes. Let stand on sheets 1-2 minutes. Transfer to racks to cool completely.

For Glaze: In a small bowl, blend powdered sugar with enough cream to form smooth medium glaze.

Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until glaze sets, at least 45 minutes.

If wrapped airtight, will keep about one week at room temperature or one month if frozen. Can be frozen without the glaze. Thaw and then glaze.

[HillJ]

For those using Spritz guns, Snorkie47's fabulous recipe will work really well .

[iL Divo]

Found a cookie press with a lever handle last week in Honolulu. Didn't but it@$7 because I didn't figure it'd work any better than my 2 crank versions. Dang

[alkapal]

il divo, i have to ask how you can get away with eating all these cookies of the day? i'd be calling in jonah for a joy ride!

[roxlet]

Lol! Hey, that's MY ride!

[iL Divo]

I DON'T eat them alkapal. I may get one or two out of the whole batch and those are the runts or rejects.
I make them for others' enjoyment.
My enjoyment is in the mission and fruition.
I enjoy watching others enjoy

[iL Divo]

Are you inferring I need a huge ole whale ride? Rude really rude *)))))

[blue room]

These are nice, small, and cute:
http://www.kingarthurflour.com/recipe...

[Cynsa]

Vanilla Dreams
from my sister-in-law/baker extraordinaire:

Baker's ammonia makes the difference. These cookies are incredibly
light-textured, ultra-crisp, yet at the same time they will melt-in-your-mouth.
There's simply no substitute for the baker's ammonia in this recipe.
Make them with 1/2 teaspoon baking powder, if you choose, but the texture will be very
different.
These ultra-crisp, light sugar cookies get rave reviews from everyone who
tastes them.

Note: Baker's ammonia can be purchased from any cake decorating store, or from
www.kingarthurflour.com.
I found it in Santa Rosa at Nancy's Fancy's - aka Powdered Ammonium Carbonate 3 oz. $4.09

Yield: 48 - 2 1/2" cookies

1 1/3 cups (9 ounces) sugar
1 cup (8 ounces) unsalted butter
1 teaspoon salt
1 1/2 teaspoons pure vanilla extract
2 cups (8 1/2 ounces) unbleached all-purpose flour
1/4 teaspoon baker's ammonia
Coarse sparkling white sugar

In a medium-sized mixing bowl, beat together the sugar, butter, salt and
vanilla. Add the flour and baker's ammonia, and beat until the dough almost
comes together; it'll start to form large clumps. Squeeze the dough together to
gather it into a cohesive ball.

Break off pieces of dough about the size of a shelled chestnut (1/2 ounce of
dough). Roll the pieces into smooth balls (this dough is very easy to work
with). Coat the balls with sparkling (coarse) white sugar, if desired, by
rolling them in a pan of sugar, or gently shaking them in a bag. Arrange them on
parchment-lined or lightly greased baking sheets, and flatten each ball to a
thickness of about 1/4- to 3/8-inch, using the flat bottom of a glass. Try
using the bottom of the Cuisinart food processor's "pusher." It leaves a nice
ring pattern on the cookie.

Bake the cookies in a preheated 300°F oven for 30 minutes, until they're a very,
very light golden brown. Remove to a cooling rack.

For Chocolate Vanilla Dreams:

Chocolate dip

* 4 ounces diced pecans or walnuts, crushed
* 6 ounces chocolate chips
* 3/4 ounce vegetable oil

Completely cool cookies before dipping.

To dip cookies:
Crush the pecans finely, either by putting them in a zip-top plastic bag and
pounding, or in a food processor.

Combine the chocolate chips and vegetable oil in a microwave-safe cup. Microwave
till the chocolate softens, then stir till it melts completely.

Use a pastry brush to paint the bottom of each cookie with chocolate.

Dip in the crushed nuts.

Place cookies, chocolate-side up, on a piece of parchment or cookie sheet to
set.

[roxlet]

What a clever idea to use the pusher of the Cuisinart pusher to imprint a pattern! Would this work even after you have rolled the cookies in the sugar?

[apple342]

Yes, that is brililant, Cynsa! Great tip!

[Cynsa]

yes. push hard, but not too hard. :^)

[maxie]

I like Nancy Silverton's rugelach. I fill them with lemon curd and pistachio for spring.
You can't go wrong with the Greenspan/Hermes world peace cookie (or Korova)
Alice Medrich's slated peanut toffee cookies are interesting looking, and a stealth favorite.
I also adore the classic sable, which is plain, but delicious.

[iL Divo]

now you've set my mind a thinkin...........................
must look those up..............thanks for posting..............

[penelopek]

I love almond macaroons (even if they are trendy). Crispy on the outside, chewy in the middle, almondy throughout. . . We have some friends with gluten intolerance, so these have turned into our standard pot luck dessert.

[iL Divo]

for people on specialty diets, macaroons are usually a safe bet and much appreciated.

[maplesugar]

Check out Cookie-paloooza: http://chowhound.chow.com/topics/564196

[alkapal]

yay, maple sugar mentioned cookie-palooza! i think speculoos is right up there near my *top cookie,* but i have yet to try the paula deen "three chocolate" cookie that i think *may* be the cookie i raved about at a party. http://therecipeplace.blogspot.com/20...

(i also think the one i tasted may've had coconut and craisins). but it was *the best cookie i ever ate.*

[iL Divo]

How'd I miss that?
I still like idea of cookie of the day. Like a new idea or concept everyday.
Want to hone my skills in cooking making. Almost feel like it's a lost art sometimes.
These days seems cupcakes are the rage, I do love cupcakes too.
Continue posting fun new ideas please. I'm on a man (uh I mean cookie) hunt. ;))

[alkapal]

i think cookie-palooza has enough cookies for three years of "cookies of the day"....

[buttertart]

There are quite a few cookie threads going!

[mamachef]

I think if we did a cookie thread count, it might just be the winnah.

[iL Divo]

a person could do several search functions even on CH, but the idea came to me and I ran with it. there are also many threads on many other subjects but I still read them all if I'm lucky enough to find them.

for those not wanting to read or respond, I understand but I'll keep looking for new and different to me anyway, cookie ideas.

[iL Divo]

I've loved reading that today in my off times.
you're right alkapal, it's a good thread you started.
much information in there.
I always have a little more room for just one more recipe for a really good cookie.

[Emme]

i love making Jewish Kichel... a certain variety as kichel can refer simply to cookies. These ones http://is-that-my-bureka.blogspot.com... are puffy... I make them a tad larger, and don't roll in sesame seeds, but instead in granulated sugar. The trick is to really beat the batter til the gluten has developed a lot. Shouldn't stick to your hands all that much if you've beaten it enough. I've tried it with both my standing Kitchen-Aid and with food processor. It's a PITA to clean up, but the latter is far superior, and makes the process easier. My mom loves these, and often goes to a couple of local bakeries for them. She was thrilled when I began making them, especially when I found the right recipe that really puffs up right....happy cookie-ing!

[iL Divo]

Emme, I may actually make these when I get home later today. These are my kind of cookie.
Thank you, I'm sure all will enjoy this easy sounding recipe.

[Emme]

hope they turn/turned out for you... definitely let that dough beat til its gluten has developed...

[iL Divo]

making these today.
I just tried to write burekaboy but don't know how to on his blog.
the recipe says baking powder, then when he says how to combine he says baking soda.
wonder which one it is, I signed in and tried to comment at least but can't so???
I'll do them with the powder and hope they work [???]

[Emme]

wish i saw this earlier! definitely POWDER.. or at least that's what i use... hope yours turned out well :) (since you were using the powder :)

[iL Divo]

Ok they're done. My goodness what fun they were to make&what a shaggy mess too. But you warned us. Made 36, just counted. My oven isn't too hot cause I keep a thermometer in there. 400 to 300 to 150 didn't work for first batch. Too hot for too long and then the middle temp & then only 2 minutes on the 170 because my oven doesn't go down to 150.
Second and last batch done @ 350-300-170, much better. Very very good cookie.
Guess what? I will make again cuz now I know how.
Thank you Emme

[Emme]

glad you enjoyed them... in the end... if you let the processor do the work, then it's just the suffering of cleaning in the end :) i'm glad you worked out the timing for your oven... i also think mine tolerate higher heat because i make them a little bigger. haven't made in almost a month... maybe this weekend.

today i made up something new... some vanilla/chocolate marbled sour cream cookies... now i need some guinea pigs to taste... i also made cream puffs, but those are less exciting.

[goodhealthgourmet]

Emme, your post just gave me such a wonderful hit of nostalgia. i *adored* kichel as a child...the ones dusted with cinnamon-sugar were my favorite. thanks for the memory :)

[iL Divo]

There's a bakery in Kauai that makes killer bars.
He did share his recipe hope I can find that too, they are killer.

[greygarious]

Google Nikki's Healthy Cookies. I really like them but I add an egg to make them hold together better, since I am not vegan. I keep them in the fridge and find they are better the next day.

[HillJ]

greyg, are those the cookies from 101 cookbooks dot com? If so, they are delicious.
http://www.101cookbooks.com/archives/...

[iL Divo]

Boy how clever do those seem and they look very inviting

[blue room]

It sounds like you are willing to spend some time on fancy cookies. The 1st on your list made me think of these: http://www.epicurious.com/recipes/food/views/Chewy-Pecan-Diamonds-102823

They are pecan toffee candy over a shortbread cookie. Very nice, I do them at Christmas, people like 'em a lot.

And these are from the back of a box of sugar (25? years ago):

California Gold Bars (I DO HALF OF THIS for one 9x9x2 pan of bar cookies

)

1 package (8 to 11 ounces) dried apricots

4 eggs

2 cups sugar

1/2 teaspoon salt

2 teaspoons grated orange rind

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1 cup chopped pecans or walnuts

powdered sugar for rolling after baking

Chop apricots small, soak 15 minutes 'til soft, drain well.

Beat eggs with electric mixer until light...beat in sugar gradually--add salt--beat until very light and foamy. Stir in orange zest.

Sift flour, baking powder, nutmeg together...blend into egg mixture, add nuts and apricots.

This is enough batter for TWO 9x9 greased square pans. Bake in 350F oven for 30 minutes.

Cut into bars while still warmish, roll the bars in powdered sugar. The bar size recommended is 1 1/2 by 3 inches.

And for a third, a new one I found just the other day --

http://alpineberry.blogspot.com/2010/...

They're great!

[HillJ]

Those both sound delicious, blue room. I love dried fruit in cookies and apricots are especially delicious in cookies. Thanks.

[blue room]

These might interest you--
http://www.davidlebovitz.com/2007/03/...

[HillJ]

Spot on, blue, I make those fruit bars on a regular basis. Heidi from 101c. also have a fruit bar that I make often.

[iL Divo]

Last 2 christmas's in a row I made Ina's recipe fir fruitcake cookies.
Altho not bars, gad they got raves tho.

[iL Divo]

So pretty that third one

[iL Divo]

thanks Blue room

it is similar to that cookie but not same.
it was very good and I actually had one myself, I usually don't do that but I cut them into smaller pieces so I could get a nice bite too.

[HillJ]

I've been on an espresso kick lately and made espresso shortbread with an espresso creme sandwiched between two...then a chocolate shortbread dipped in espresso laced chocolate ganache...then an orange liquor cookie dipped in dark chocolate and espresso powder sprinkled over top. If any of those appeal to you, just holler and I'll post recipes.

Could you describe the stained glass windows a bit more.

[iL Divo]

Promise to post when I'm home, right now still@work .
Thing is there are 4 more rehearsals and I'm enjoying changing things up and surprising even myself with new and fun experimentations.

[HillJ]

Thanks, I'll check back.

[iL Divo]

Ok, stained glass cookies done and cooling overnight in frig as per instructions.  It made 30.

Basic shortbread cookie recipe scored in rounds, baked. Separate into singles.
Let cool. Mix dark choco&semi sweet or milk choco with butter stir to combine. Melt over simmering water till liquid, cool 5 minutes. Mix multicolored mini marshmallows to choco/butter, top each shortbread with small mound. Toast skinned slivered almonds. Sprinkle on top of chocolate/marshmallow mix. Toast sweetened coconut lightly sprinkle over almonds. Place cling lightly over to set up overnight. 

Note says when you bite into it, you see all the colors. We'll see.
This has to be done kind of quickly so each addition sticks to one before.

If these get raves, I'll make them again but if not, I'll understand why. Seems to me to be an 80's fad cookie. Tomorrow will give me the answer.

[HillJ]

So interesting, I learn something new every day. I read your description twice and I am positive I have never made or seen these cookies before. I was not anticipating colored mini marshmallows or the combination you describe. All the flavors work :) I'll wait for your answer!

[iL Divo]

oh yes HillJ, all the flavors worked, atleast according to all those singers! < and me :))) to me they were intriguing because I adore shortbread cookies, my husbands' favorite too, and I adore almond joy candy, basically you're getting both here but add mini colored mallows it in too. but I didn't say they were easy, however to me, the more difficult a recipe, the better I like it.

[alkapal]

il divo, i wish you'd post some photos of all these cookies you're baking up. i'd love to eat some vicariously.

[iL Divo]

I thought about it but don't know how to transfer from my phone to the web.
Many times I've tried and love the photos others post. Husband has my mni camera "somewhere" after our trip to Hawaii.

[roxlet]

You can email yourself the photos, save them to your photo library, and then upload from there. I'd love to see them too!

[iL Divo]

I tried that using my new netbook. No idea why it didn't work but then the netbook is new and uses Windows 7 so 2 strikes against me

[roxlet]

Bummer! I'm having a hard time picturing those stained glass cookies so I'm really curious to see what they look like.

[alkapal]

yes, the stained glass cookies intrigued me, too. how unusual.

roxlet, i'm going to try your trick, and email myself the burrata pics i took a little while back. thanks for the tip.

edit: i DID it i DID it! but i don't know why the picture is oriented sideways... (need to study up).

[dianne0712]

I thought stained glass cookies were the ones with crushed hard candy on them(melts into glass in oven) The patterns are quite intricate.

[iL Divo]

Weren't as stunning as I thought they'd be but then I'm not a perfectionist although I know you eat with your eyes first.

[maxie]

It is interesting. I was thinking of the crushed candy windows. I have neither seen nor heard of these either. Are they a regional specialty?

[maplesugar]

Same here when I think stained glass cookies they're more like: http://foodgawker.com/?s=stained+glas... the first few in the row. Scrolling down though I see the ones like iL Divo made. Those remind me of a cookie my Gran made for years but it wasn't chocolate based - I think a graham crumb mixture held them together - they too called for rainbow marshmallows, and hers called for rolling them in coconut before cutting. LOVED this cookies as a kid... too bad I never learned the exact recipe.

[mamachef]

I just saw a recipe for something close to what you're talking about, I think - it does contain chocolate, and the pastel mini-mallows, but it's rolled in the graham crumbs and it looks like a fairly thick layer. If you'd like the recipe, I'll be glad to post it.

[maplesugar]

Thanks mamchef, the one I'm thinking of has no chocolate iirc. I'll have to ask my sister. Googling has lead to some graham cracker marshmallow bars but all the recipes I've found so far call for eggs and I remember her recipe being no bake.

[mamachef]

I have to wonder if it's not something like a fondant as a binder. Would you mind letting me know when you do find out? Curiosity's got the better of me now.

[maplesugar]

My Gran was a great cook but I don't think she ever made fondant. I'll definitely post if/when I find out.

[maplesugar]

Ok here it is:

Gran's Marshmallow Squares

1 can eagle brand sweetened condensed milk
2 cups crushed graham wafers
300 small marshmallows
dash of salt
2/3 cup of cherries

Sweetened shredded coconut

Combine in a bowl mix very well until it is squeaky. Line 8" square pan with coconut on the bottom put marshmallow mix on top and press down. Put more coconut to cover it on top. Press down put in refrigerator to chill for at least 24 hours.

[buttertart]

You know, that sounds very like a recipe a lady in Strathroy refused to give my mother ages ago. Thanks.

[maplesugar]

Funny how some people hold on to recipes. Maybe the lady was embarrassed because they're no-bake?

These squares were on just about every holiday table when I was a kid. Glad my Sis had the recipe. Now I need to go get mini marshmallows and maraschinos :)

[buttertart]

I think the no-bake issue was the thing. It was part of a holiday cookie spread, of course!

[iL Divo]

" Now I need to go get mini marshmallows and maraschinos :)"

^^^^^I dont^^^^^ yeah! Tomorrow just got more fun, thx for sharing

[maxie]

Based on the link, I tracked the alleged origin of these cookies to the back of a bag of marshmallows. Il Divo seems to have the upgraded version.

[iL Divo]

hadn't watched my MIL make her stained glass like the ones pix'd here.
but hers didn't look like this.
they were a tyical round cookie or square cookie that she'd crushed large sized pieces of sugar colored clear candy's and kind of stuck them in the dough so they peeked through both sides. pretty, colorful, and yummy of course, what kid doesn't like a candy cookie?

[iL Divo]

my MIL was a tremendous baker, I mean almost as good as my gramma and no one was nearly as good as Grams. this was my MIL's recipe and I got her recipes, all her recipes, so I am very fortunate. many are written in her hand, and the origion of the recipes only she knew.

they were very well received today. the caramel bar was too, all enjoyed it. brought none of those two home, but the cookie, although many ate them, I brought probably half of them home. I'll take them to work tomorrow for a share day with coffee, they'll be gone by noon.

[iL Divo]

MIL was raised in the Burg so Monongahela was probably where she invented them or got a recipe from her mom or any one of her 9 siblings. who knows.

she made the other stained glass cookies, using hard candies often for Christmas, and the were beautifull but more a stained glass inside the sugar cookie, like a window with grout, the cookie the grout, the crushed colored sugar candies, the window.

[iL Divo]

"If these get raves, I'll make them again"

bingo!

[twilight goddess]

Hill J,

Could you post the recipe for the espresso shortbreads with espresso creme .... mmmmmm! Thanks. I have been on something of an espresso spree lately too, adding espresso powder to my blondies and sometimes to other cookie recipes too.

[HillJ]

For the cookies: http://smittenkitchen.com/2007/12/esp... It's adapted from SK via Baking: From My Home to Yours. I used dark chocolate cut into mini chip-ish pieces and crushed pecans amounting to ¾ cup. I didn’t dust with conf. sugar.

For the filling:

• 1/2 cup sugar

• 6 tablespoons all purpose flour

• 2 tablespoons instant espresso powder

• 2 cups whole milk

• 5 large egg yolks

• Pinch of salt

• 2 tablespoons (1/4 stick) unsalted butter

• 1 teaspoon vanilla extract

Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Whisk in vanilla. Transfer to small bowl. Chill until cold, then spread between two shortbread cookies

[iL Divo]

HillJ, do you suppose I could use FF or 1% milk or should I make whole by mixing 1/2&1/2 with FF?

These cookies that you posted sound like a fun idea for next week.
I'm going to do 2 varieties of pralines to take along since the stained glass was such a hit today sort of seeming like half cookie and half candy.
I was thinking of triple lemon bars too.

Thanks HillJ

[HillJ]

I'd go full fat (whole milk) on the cream filling, iLD. The recipe makes 42 cookies and the cream I use filling these cookies or in doughnuts, or as a cream topping.
Love the cookie lineup!
My pleasure.

[iL Divo]

I keep a small jar of espresso dehydrated crystals.
It does get used. Really sprouses up whatever but makes a grand statement in "all but the kitchen sink killer brownies'.

[stomsf]

Great post! I've recently gone on a cookie kick and been baking up a storm on weekends. And my waist shows, but hey, that's what the gym is for. :-P

My latest concoction is the hop on the brown butter oatmeal chocolate chip train, and change the recipe to half butterscotch chips as they are our favorite. Result this past weekend was AMAZING!! Here's the base recipe I started from: http://www.sitesnbites.com/2011/04/25...

[iL Divo]

So half choco/ half butterscotch then right? They look like total winners

[mamachef]

I have almost zero time but I'm curious: the second cookie, does it use both sorts of seed, or is it an alternate choice?

[iL Divo]

Both seeds, both black in a very white cookie with a smidgeon on orange zest for flavor&fleck.