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What's your favorite Pepperidge Farm cookie?

While I've never met a cookie I didn't like, my favorite Pepperidge Farm cookie is Brussels. Thin, extra crunchy and dark chocolate filling. Yum!

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  1. Original Milanos. Plain, simple, perfect.

    7 Replies
      1. re: mamachef

        Funny but I think the Milanos are my least favorite. I don't like the texture of the cookie.

        1. re: Jpan99

          Well, each to his/her own, right? The texture is the reason I love them! I've tried many times to replicate, and just can't do it.
          They're not quite the same as they used to be, but I can still get myself around a few of those dual-cookie pastry cups. :)

          1. re: mamachef

            My mom LOVED the Lido, I don't know if they still make that one. It reminded me a lot of Milano but round and cookie dough was swirled, not smooth. Same texture tho.

            1. re: Jpan99

              I think Lidos are gone -- I liked them too (I'm a huge Milano fan).

        2. Chesapeakes followed by Nantuckets.

          4 Replies
          1. re: biscottifan

            Yeah I can eat a dozen of those at a time

            1. re: biscottifan

              If those are the ones with dark chocolate chips and pecans those are my favorite too. As good as homemade, almost, and I can eat the whole bag though I generally don't.

              1. re: escondido123

                started to say you were thinking about geneva, but i was misremembering. genevas are a flat oval spread with dark chocolate and sprinkled with chopped pecans -- my second favorite after the original milano.

                among the non-chocolate varieties, the apricot-raspberry verona.

                here a link to a complete list: of pf cookies:

                http://www.pepperidgefarm.com/CookieG...

                1. re: escondido123

                  Yes, the dark chocolate chips and pecans are Chesapeakes. Nantuckets have dark chocolate chips but no nuts.

              2. Brussels all the way, tho' I haven't had 'em in YEARS. They're like the equally awesome IKEA cookies (if you like Brussels, you know the ones I mean). Look what I found, too. I may have to try these!
                http://www.recipelink.com/mf/14/26261

                20 Replies
                1. re: kattyeyes

                  Yum, if you make the recipe come back and post a picture!

                    1. re: Jpan99

                      Great thread--inspired me to make my own Brussels, and how purr-fect as I had egg whites on hand from making gelato. Here are some pics!

                       
                       
                       
                      1. re: kattyeyes

                        That's funny, I just picked up some ingredients to make some knock offs too

                        1. re: suzigirl

                          :) Easy and delicious--you don't need a pastry bag. I used a small cookie scoop and flattened the batter with a knife. Happy baking! You WILL, however, need more chocolate for the insides. I melted 5 oz. and would've needed more if I frosted every cookie. P.S. If you don't have cream of tartar, Italian baking powder works like a charm.

                          1. re: kattyeyes

                            They really look fantastic. I think I need some knock off chessmen too.

                            1. re: suzigirl

                              Thanks! Chessmen are just shortbread cookies, right? I never made shortbread in fancy shapes, tho'. Let us know how you do!

                              1. re: kattyeyes

                                Yes they are. In all their buttery glory.

                                1. re: kattyeyes

                                  and there's that glaze on top... sort of the chessmen outline? i wonder if it's a simple sugar glaze...

                                  1. re: Emme

                                    I think it's just an egg wash. It does not taste sweet, and if it were sugar I think it would dissolve and/or turn sticky.

                                    1. re: greygarious

                                      Now that you mention, greygarious, that sounds right. I've seen shortbread recipes with an egg wash, but never with a sugar glaze.

                                      1. re: kattyeyes

                                        I agree with greygarious. Eggwash.

                                      2. re: greygarious

                                        i think you're right; however, i always thought it tasted slightly sweet. i guess in the scope of factory production, it's likely an "egg wash stamp..."

                                          1. re: shecrab

                                            Eeeekkkk. I read up a bit on that. I guess ignorance really is bliss sometimes.

                                            1. re: suzigirl

                                              Wy the eeeekk? It is a plant-based polysaccharide (complex carbohydrate). It comes from a species of acacia. Mastic doesn't come from acacias. It comes from the resin of a a shrub known as Pistacia lentiscus. Gum arabic is used to make sweet desserts in Africa.

                                              Is it bothering you because it can also be made into other things? So is corn. So is soy.

                                              1. re: shecrab

                                                interesting about the gum arabic. i am just exploring paula wolfert's tour-de-force, "the food of morocco," where she describes that ingredient as quite unique in its contribution to a recipe. she "adores" it, esp. for sweets -- like almond paste -- where it makes the ingredient taste "even richer." she also says it helps inhibit spoilage.

                                                as i recall, i like the little glaze that those pepp farm shortbread "chessman" cookies have, and i too thought it slightly sweet.

                                                unfortunately, i **used to** like pepp farm cookies, but they've gotten so sweet over the past few years, and have a decidely artificially-enhanced "flavoring" lingering in my mouth. its like how keebler's pecan sandies went downhill. ;-((.

                                                if i do have to choose, i'd go for bordeaux.

                                  2. re: kattyeyes

                                    Those look great! I'm going to try that recipe when I get a chance. Thanks for sharing.

                              2. I really love the classic Milano but a close second is Bordeaux....super thin, sweet, and almost toffee-buttery. Love them both with milk or a cup of tea.

                                10 Replies
                                1. re: pinehurst

                                  Bordeaux are my favorite... I've even gone so far as to (try to) clone them at home... I'm pretty darn close.
                                  My close second are the Pirouettes.

                                  1. re: Emme

                                    I was brought up only really ever knowing chessmen, which were always my fave, until 10 years ago when a boyfriend at the time introduced me to the way his family indulged in pepperidge farm cookies. He took cookies and cream ice cream, let it soften up a bit, and scooped it up with bordeaux cookies...oh...my...goodness.

                                    Try it!

                                    1. re: hollymayberry

                                      For some reason I never warmed up to Pepperidge Farm "Chessmen". My commercial shortbread cookie of choice was always "Lorna Doones". Can't remember the last time I saw those - wonder if they're still made.

                                      1. re: Bacardi1

                                        Yes they are still made. I get a little packet of Lorna Doones and a bottle of apple-cranberry juice every other month after my blood donation. I bought a box of Lorna Doones a couple years ago looking for that between-donation treat, but for some odd reason they taste better doled out four at a time after giving blood. Salty-sweet crumbly goodness.

                                        1. re: Bacardi1

                                          Yes, I can confirm: I volunteer in a hospital and often we have them for patients. Try Walgreens or CVS or another store such as those.

                                          1. re: GraceW

                                            Thanks guys! Now I have a taste for them & will have to search them out - lol!

                                            1. re: Bacardi1

                                              i'm a shortbread fan, too. i like the walker's version and the trader joe's "walker's" version (the same, I'm sure). wish trader joe's would do cookies. i know walker's does.

                                              here: have a nice daydream of walker's "biscuits." http://www.walkersus.com/
                                              they make mr. chessman pound dirt! LOL

                                              1. re: alkapal

                                                Ahaha, this just reminds me of when we went on familytrip to London (which was a very big deal for us as children because we had never been out of the US) and somehow we were given some Walker's shortbread, on a plane or train or in a hotel.. and we fell in love. My mother BOUGHT A TON, maybe a 1/2 a suitcase full because we thought it was unique to the UK, and we believed that we could give them as gifts back home.. then when we got back home, we were at the grocery store the next day and saw that they weren't so hard to find. OOPS.

                                      2. re: Emme

                                        Omg Bordeaux! Opened a bag last night and DH and I finished that baby off.

                                        Lexingtons aren't bad but Bordeaux all the way.

                                        1. re: Bliss149

                                          Like a lot of them....but the Bourdeaux....spread with a bit of melted chocolate......sandwiched with a little whip cream......and OMG...if you wanna really go over the top...sliced strawberries........is a dessert-divine!

                                    2. Any and all Milano's and Pirouettes...

                                      7 Replies
                                      1. re: KSlink

                                        When I was a kiddo, a local steakhouse would serve a sundae festooned with pirouettes. Fancied up that sundae right proper! ;)

                                        1. re: kattyeyes

                                          My local gelatto store puts a Pirouette on top when you order a cup (as opposed to the cone). I'm always tempted to ask if I can have 3 or 5 as they are the perfect vehicle to transport the gelatto to my mouth.

                                          1. re: gaffk

                                            EXACTLY! The ultimate edible straw/spoon!

                                            1. re: kattyeyes

                                              I'm wondering if tuile batter would make an acceptable pirouette knock-off, what think you all?

                                              1. re: KSlink

                                                and i was wondering if a gavotte batter, slightly more sweet would make a good effort...

                                                ETA: Nevermind, I thought about it, and gavotte is too crispy when it comes out of the oven. Thinking about trying with these when I get back to town next week:

                                                65 grams butter, softened
                                                60 grams sifted powdered sugar
                                                1/2 - 1 tsp vanilla
                                                2 egg whites, lightly whisked
                                                65 grams flour
                                                pinch of salt

                                                Cream butter and sugar. Add vanilla, then slowly add whites. Add flour slowly. Bake at 350 F by the 2-3 tsp for 5-13 minutes (depending upon size) til the edges get golden. Shape immediately.

                                                1. re: KSlink

                                                  I haven't made this recipe, but I found it and thought you might like to give it a whirl. Pics look promising! :)
                                                  http://www.chocolategourmand.com/blog...

                                                  1. re: kattyeyes

                                                    Emme and kattyeyes, thank you both! I think my car's DOA but the next time I get to the store...cookietime! Just the picture alone is making me drool....