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"cookie of the day"

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.

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  1. 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?

    1 Reply
    1. re: mamachef

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

    2. 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...

      1 Reply
      1. re: stomsf

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

      2. 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.

        34 Replies
        1. re: HillJ

          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.

          1. re: HillJ

            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.

            1. re: iL Divo

              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!

              1. re: HillJ

                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.

                1. re: iL Divo

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

                  1. re: alkapal

                    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.

                    1. re: iL Divo

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

                      1. re: roxlet

                        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

                        1. re: iL Divo

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

                          1. re: roxlet

                            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).

                             
                            1. re: alkapal

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

                            2. re: roxlet

                              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.

                2. re: iL Divo

                  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?

                  1. re: maxie

                    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.

                    1. re: maplesugar

                      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.

                      1. re: mamachef

                        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.

                        1. re: maplesugar

                          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.

                          1. re: mamachef

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

                        2. re: mamachef

                          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.

                          1. re: maplesugar

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

                            1. re: buttertart

                              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 :)

                              1. re: maplesugar

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

                                1. re: maplesugar

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

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

                          2. re: maplesugar

                            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.

                            1. re: maplesugar

                              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?

                            2. re: maxie

                              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.

                              1. re: maxie

                                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.

                              2. re: iL Divo

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

                                bingo!

                              3. re: HillJ

                                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.

                                1. re: twilight goddess

                                  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

                                  1. re: HillJ

                                    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

                                    1. re: iL Divo

                                      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.

                                  2. re: twilight goddess

                                    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'.

                                2. 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/foo...

                                  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!

                                  6 Replies
                                  1. re: blue room

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

                                      1. re: blue room

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

                                        1. re: blue room

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

                                        1. re: blue room

                                          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.

                                        2. 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.

                                          2 Replies
                                          1. re: greygarious

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

                                            1. re: HillJ

                                              Boy how clever do those seem and they look very inviting