I'm looking for the recipe I used last year to make molasses spice cookies that were amazing. I'm kicking myself for not at least writing down which recipe I used! Anyone have one for a molasses cookie with a strong ginger flavor that has a nice, dense chew?
Her soft batch cookies are bomb. I've made this one and find it really delicious. It has that dense chew that you're talking about. You may want to up the ginger a bit. It's more a "spice" flavor than ginger, IMO.
I had the best buckeye recipe, but I need my mom to email it to me again because I lost it. And my mom was going to make them and bring them to FL, but now she's not coming so if I want them I have to make them and they're such a PITA. Plus I'd have to fit them in my carry-on.
I had the best buckeye recipe, but I need my mom to email it to me again because I lost it. And my mom was going to make them and bring them to FL, but now she's not coming so if I want them I have to make them and they're such a PITA. Plus I'd have to fit them in my carry-on.
I would post my recipe, but I lose it every year and have my mom email it to me.
I make my H help me roll them out. It goes a little quicker.
I had the best buckeye recipe, but I need my mom to email it to me again because I lost it. And my mom was going to make them and bring them to FL, but now she's not coming so if I want them I have to make them and they're such a PITA. Plus I'd have to fit them in my carry-on.
I would post my recipe, but I lose it every year and have my mom email it to me.
I make my H help me roll them out. It goes a little quicker.
Found mine. H would definitely not help, lol.
BUCKEYES makes approx 10 dozen
1 small 16oz. jar peanut butter (1lb.)
2 sticks softened margarine
4 ½ cups powdered sugar (1 ½ lbs) *4 ½ to 4 ¾ cups is ideal
1 ½ lbs chocolate almond bark candy
Mix PB and margarine together and cream
Add powdered sugar (add ½ cup at a time until ballable)
Use teaspoon to scoop out & roll into 1” balls
Put a toothpick in each ball
Place on cookie sheet lined with wax paper or aluminum foil
Chill overnight
Melt chocolate in microwave using directions on package - melt a little at a time as it will take time to dip the balls & chocolate hardens.
Dip each ball into chocolate leaving top uncovered, place back on cookie sheet and refrigerate.
I'm looking for the recipe I used last year to make molasses spice cookies that were amazing. I'm kicking myself for not at least writing down which recipe I used! Anyone have one for a molasses cookie with a strong ginger flavor that has a nice, dense chew?
My grandma and great-grandma used to make these. We called them Caramel Nut Slices. The trick is to slice them thin and let them get crispy when baking. My grandma used to make a big batch and then freeze them in an old ice cream bucket, so I love them cold!
Caramel Nut Slices
1/2 cup butter 1 cup brown sugar 1 egg 1/2 tsp vanilla 1 3/4 cup flour 1/2 tsp cream of tartar 1/2 tsp baking soda 1/2 cup nuts 1/8 tsp salt
Mix together. Make into log and chill in refrigerator. Slice. Bake 12-15 minutes at 375.
My holiday specialties are Pumpkin Cookies (very soft cakey cookie) 1/3 cup shortening 1 can pumpkin (15 oz) 1/4 to 1/2 tsp pumpkin pie spice (or cinnamon, clove, etc) 1/4 tsp ground cloves 2 cups of sugar 1/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 2 eggs
Mix wet ingredients well (pumpkin, eggs, shortening, sugar). Add flavorings. Combine flour, soda, salt, powder and fold into the wet mixture until well combined. This can be overbeaten so take care when adding the flour. Drop by teaspoons onto a cookie tray. Bake at 350 for 10-12 minutes (in high humidity low altitude at least).
Tips: If you do not flatten the cookie it will not cook evenly. If the dough is still wet add flour until it is more of a cakey texture.
Cranberry White Chocolate Cookies (crunchy)
2 cups of sugar 2 cups flour 1/4 tsp almond extract (vanilla works but gives me a sore throat) 5 oz bag of dried sweetened cranberries 1 bag (12 oz) of white chocolate chips 1/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 2 eggs 1/2 cup butter or margarine (sticks are best)
Combine sugar and butter. Beat in eggs and extract. Combine dry ingredients and add to the wet. Add cranberries and white chocolate. Drop and place on tray. Cook for 10 minutes at a 375 oven.
I'm looking for the recipe I used last year to make molasses spice cookies that were amazing. I'm kicking myself for not at least writing down which recipe I used! Anyone have one for a molasses cookie with a strong ginger flavor that has a nice, dense chew?
This year instead of baking cookies, I'm making my neighbors/friends spiced cashews...but I feel like it's not Christmas unless I have peanut butter blossoms so I'll make those for sure.
I would post my recipe, but I lose it every year and have my mom email it to me.
I make my H help me roll them out. It goes a little quicker.
Found mine. H would definitely not help, lol.
BUCKEYES makes approx 10 dozen
1 small 16oz. jar peanut butter (1lb.)
2 sticks softened margarine
4 ½ cups powdered sugar (1 ½ lbs) *4 ½ to 4 ¾ cups is ideal
1 ½ lbs chocolate almond bark candy
Mix PB and margarine together and cream
Add powdered sugar (add ½ cup at a time until ballable)
Use teaspoon to scoop out & roll into 1” balls
Put a toothpick in each ball
Place on cookie sheet lined with wax paper or aluminum foil
Chill overnight
Melt chocolate in microwave using directions on package - melt a little at a time as it will take time to dip the balls & chocolate hardens.
Dip each ball into chocolate leaving top uncovered, place back on cookie sheet and refrigerate.
If you have an instapot, use it as a double broiler. It was life changing this weekend in my candy making. I could add more chocolate as needed and not waste any.
I love making Andes Mint cookies. They're easy and everyone loves them.
1 Devil's food cake mix 1 box Andes mints 2 eggs 1/2 cup oil
Make small balls with dough Cook at 350 for about 8 to 10 minutes - just long enough for the dough to set Pull from oven and top with Andes Mint. Let sit for a few minutes to melt and swirl the mint over the cookie.
This makes about two dozen cookies, depending on how big you make them. I tend to make them smaller so that the mint covers the full cookie.
This is one of our favorites too, always requested every year!
Sea salt chocolate chunk from Smitten Kitchen. I've also made them with chocolate chips, and I've added toffee. They always hold their shape and are perfectly moist and delicious.
Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven? I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.
Your dough is likely way too warm. I roll out dough into sheets between waxed paper and stack in the freezer. Then I cut and stick them back in the freezer before cooking.
Bake at 350 is a solid cookie. I've never had it puff or expand. If it is happening with every recipe you use on every batch, I would also suspect user error like improper butter temp or measuring issues.
YES! It's all about the chill. I make the dough, then, still at room temp I roll it out. THEN I chill it. Then I cut it. Then I chill it again. Then I remove the non-cookie "white space" (which I bring to room temp then smoosh back together and start again with the rolling and the chilling) and place on a cookie sheet and, depending on the temp in the kitchen, I may chill briefly one last time before it goes in the oven to bake. (Dont do this more than once though because the cookies will get tough. After the second rollout I pat the white space parts together and just cut them into squares.)
cbwm1 , I think I've mentioned before that I have all my favorite recipes taped to the insides of my cabinet doors, and your nana's recipe is in there. Well, I moved in September and forgot to bring them. I've texted my son a couple of times (he still lives in the house while he's working on a :proud momma moment here: PhD in mathematics at Tufts) to send them down but he's forgotten. I just DEMANDED them and he texted images so I'm making her cookies tomorrow. And I've already taped it to the primo cabinet door.
Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven? I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.
Combine everything BUT the flour and mix until it’s nice and smooth. Add flour gradually.
section the dough into 3rds, wrap in plastic wrap and chill for about 30-45 minutes. Roll it out with a bit of flour. If it at all sticks to the rolling pin, it’s not cold enough.
you cut it into whatever shapes, bake them for about 7-10 minutes. You want the bottoms to be *just* slightly golden brown.
I swear on all that is holy that you’ll never want to make a different sugar cookie ever.
I’m hosting a Hanukkah cookie decorating party in a few weeks and it sounds like this is now my recipe. Thanks!
Your dough is likely way too warm. I roll out dough into sheets between waxed paper and stack in the freezer. Then I cut and stick them back in the freezer before cooking.
Bake at 350 is a solid cookie. I've never had it puff or expand. If it is happening with every recipe you use on every batch, I would also suspect user error like improper butter temp or measuring issues.
YES! It's all about the chill. I make the dough, then, still at room temp I roll it out. THEN I chill it. Then I cut it. Then I chill it again. Then I remove the non-cookie "white space" (which I bring to room temp then smoosh back together and start again with the rolling and the chilling) and place on a cookie sheet and, depending on the temp in the kitchen, I may chill briefly one last time before it goes in the oven to bake. (Dont do this more than once though because the cookies will get tough. After the second rollout I pat the white space parts together and just cut them into squares.)
cbwm1 , I think I've mentioned before that I have all my favorite recipes taped to the insides of my cabinet doors, and your nana's recipe is in there. Well, I moved in September and forgot to bring them. I've texted my son a couple of times (he still lives in the house while he's working on a :proud momma moment here: PhD in mathematics at Tufts) to send them down but he's forgotten. I just DEMANDED them and he texted images so I'm making her cookies tomorrow. And I've already taped it to the primo cabinet door.
Is it hard to roll out at room temperature? Do you do it on flour or between wax paper? I’m making roll out cookies for the first time in years, I’m a little nervous.
My grandma and great-grandma used to make these. We called them Caramel Nut Slices. The trick is to slice them thin and let them get crispy when baking. My grandma used to make a big batch and then freeze them in an old ice cream bucket, so I love them cold!
Caramel Nut Slices
1/2 cup butter 1 cup brown sugar 1 egg 1/2 tsp vanilla 1 3/4 cup flour 1/2 tsp cream of tartar 1/2 tsp baking soda 1/2 cup nuts 1/8 tsp salt
Mix together. Make into log and chill in refrigerator. Slice. Bake 12-15 minutes at 375.
you know it’s a legit grandma recipe bc it calls for nonspecific nuts. I have a recipe from a great aunt that measures things by the handful!
you know it’s a legit grandma recipe bc it calls for nonspecific nuts. I have a recipe from a great aunt that measures things by the handful!
We have a cookie recipe from my great grandmother that is only measured and written because my mother took measuring cups and measured the ingredients after Granny had measured everything out using her hands.
I wish that she had used a scale though...DH Is a recipe follower and doesn't understand that that last cup of flour, (or any part of it) is added according to feel, and that the moisture level of the flour affects that.
Other family members had tried to write it down, but somehow our version turned out to be the most accurate/authentic. My mom was the best baker of that family though, so maybe that helped her figure it out. Or maybe they did it by handfuls, and had the wrong size hands...I know my hands are a lot bigger than Granny's were. lol
YES! It's all about the chill. I make the dough, then, still at room temp I roll it out. THEN I chill it. Then I cut it. Then I chill it again. Then I remove the non-cookie "white space" (which I bring to room temp then smoosh back together and start again with the rolling and the chilling) and place on a cookie sheet and, depending on the temp in the kitchen, I may chill briefly one last time before it goes in the oven to bake. (Dont do this more than once though because the cookies will get tough. After the second rollout I pat the white space parts together and just cut them into squares.)
cbwm1 , I think I've mentioned before that I have all my favorite recipes taped to the insides of my cabinet doors, and your nana's recipe is in there. Well, I moved in September and forgot to bring them. I've texted my son a couple of times (he still lives in the house while he's working on a :proud momma moment here: PhD in mathematics at Tufts) to send them down but he's forgotten. I just DEMANDED them and he texted images so I'm making her cookies tomorrow. And I've already taped it to the primo cabinet door.
Is it hard to roll out at room temperature? Do you do it on flour or between wax paper? I’m making roll out cookies for the first time in years, I’m a little nervous.
When it’s room temp it’s soft and malleable. That’s when you want to roll it out. Then you chill before you cut, (and again before you remove the whites space) because then the dough is solid and the cookies don’t deform when you manipulate them. I personally roll between parchment but wax paper is fine. Sometimes I cut the cookies right on the cookie sheet so I don’t have to move them onto it to bake, but then you have to deal with more white space. And like I said upthread rolling and rerolling the dough to much affects quality. You can also just form the dough into a log and make slice-and-bake cookies. Good luck!
Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven? I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.
Combine everything BUT the flour and mix until it’s nice and smooth. Add flour gradually.
section the dough into 3rds, wrap in plastic wrap and chill for about 30-45 minutes. Roll it out with a bit of flour. If it at all sticks to the rolling pin, it’s not cold enough.
you cut it into whatever shapes, bake them for about 7-10 minutes. You want the bottoms to be *just* slightly golden brown.
I swear on all that is holy that you’ll never want to make a different sugar cookie ever.
Post by dragon's breath on Dec 13, 2019 12:27:22 GMT -5
I don't know that these are "best ever", but they have been a family tradition since well before I was born. With the first bite, I wonder why I made them because they are weird. By the third bite, I'm completely addicted and want to eat the entire plate full.
Betty Crocker's Candy Cane Cookies (the original recipe, don't go to their website and use the imposter recipe they have now).
Serves: 3 dozen (if you wanted really small cookies)
Ingredients: ½ cup butter, softened ½ cup vegetable shortening 1 cup sifted confectioners sugar 1 egg 1½ tsp. almond extract (I think this is what makes them taste weird. And addicting.) 1 tsp. vanilla 2½ cups all purpose flour 1 tsp. salt ½ tsp. red food coloring ½ cup crushed candy cane (I skip this) ½ cup granulated sugar (I skip this too)
Instructions Preheat oven to 375° (350° for convection oven). Combine butter, shortening, egg, confectioners sugar, almond and vanilla extracts in a mixing bowl and mix to combine thoroughly. In a small bowl, combine the flour and salt. Stir the flour mixture into the butter mixture. Divide the dough in half. Blend the red food coloring into one half. Use a 1 tsp. measuring spoon to portion the dough. (Ha! Just grab a chunk) Form one cookie at a time by rolling the balls of dough out to make 4" strips. (snakes!) Place a red colored strip together with a plain colored strip and lightly press them together, then twist like a rope. Place on an ungreased baking sheet and curve the top to form the handle of the cane. (or, if you get tired of making canes, make wreaths, or snakes, or just flatten a wad of dough) Bake about 9 minutes, until the cookies are lightly browned. (Very lightly browned, they should be pretty pale) Remove from the oven and sprinkle with a mixture of crushed candy cane and granulated sugar. (I have never done this step, and just skip the candy and extra sugar).
ETA: Do not eat these warm and fresh out of the oven. For best taste, let them cool completely, and preferably bake them at least the day before you want to eat them.
I make these throughout the year. If I don't have kisses, I put a few chocolate chips on top when they come out of the oven. (butter, sugar, vanilla, an egg, and kisses, that's it).
Is it hard to roll out at room temperature? Do you do it on flour or between wax paper? I’m making roll out cookies for the first time in years, I’m a little nervous.
When it’s room temp it’s soft and malleable. That’s when you want to roll it out. Then you chill before you cut, (and again before you remove the whites space) because then the dough is solid and the cookies don’t deform when you manipulate them. I personally roll between parchment but wax paper is fine. Sometimes I cut the cookies right on the cookie sheet so I don’t have to move them onto it to bake, but then you have to deal with more white space. And like I said upthread rolling and rerolling the dough to much affects quality. You can also just form the dough into a log and make slice-and-bake cookies. Good luck!