You're All Invited to ....

[thesweetestpea]

A cookie swap!!! What cookie would you bring, knowing you have to make at least a bazillion dozen to trade??? And no refrigerated cookie dough allowed, no offense to Pillsbury or Nestle!!! I'd bring

BROWNED BUTTER PECAN SHORTBREADS

Prep: 30 min., Cook: 8 min., Chill: 5 hrs., Bake: 10 min. per batch

Yield: Makes about 5 dozen

1 1/2 cups butter
3/4 cup firmly packed brown sugar
3/4 cup powdered sugar
3 cups all-purpose flour
1 1/2 cups chopped toasted pecans

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and powdered sugar, beating until smooth. Gradually add flour to butter mixture, beating at low speed just until blended. Stir in pecans.

3. Shape dough into 1 1/2-inch balls and roll in demerara sugar. Place onto ungreased cookie sheets, covered with parchment paper, and press down with a cookie stamp or bottom of a glass.

5. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool.

[Norm]

WALDORF MACAROON

Pour 1 1/2 C. HOT WATER over 1 C. QUICK OATS, set aside.

Cream together:
1/2 C. SHORTENING,
1 C. SUGAR,
1 C. BROWN SUGAR

-add
2 EGGS,
1 T. CINNAMON,
1 T. NUTMEG,
1/2 T. SALT,
1 T.. VANILLA.

Add OAT MIX,
1 1/3 C. FLOUR and 1 t. BAKING SODA. Mix well and bake in a flat pan 30-35 minutes.

Have topping ready:
6 T. BUTTER
2/3 C. BROWN SUGAR
1 C. COCONUT
1 C. NUTS
1/2 C. CREAM
1 t. VANILLA
Mix well and put on cake. Put it under the broiler until lightly browned, approximately 2 minutes. Watch closely!

[cjs]

In our local paper, Yakima Herald, Dec. 1960, was an article with 6-7 cookie/bar recipes that we make to this day. The best, according to my family is the misspelled "Lepkuchen" - in the paper it was spelled 'Lepkitchen.' I would bring these to a cookie swap!!


* Exported from MasterCook *

LEPKUCHEN

Cookie ingredients:
4 lg eggs -- well beaten
1 3/4 cup sugar
1/2 tsp salt
3 Tbsps cocoa
1 tsp cinnamon
1/4 tsp. each: cloves -- allspice & mace
15 drops maple flavoring -- (~1 tsp)
1 tsp vanilla
1 tsp brandy or brandy flavoring
2 Tbsps water
6 Tbsps butter -- melted
2 1/2 cup flour
2 1/2 tsps baking powder
1 1/2 cup walnuts -- chopped
1 cup honey
Glaze:
2 cup confectioner's sugar -- sifted
3 Tbsps milk
2 Tbsps butter
1/2 tsp vanilla

Preheat oven to 350°.

In a large mixing bowl, beat together eggs, sugar & salt.
Add the rest of the cookie ingredients, mix well, adding nuts and honey last.

Pour into a shallow baking sheet which has been lined with wax paper (or parchment), for 25 minutes.

Bake for 25 min. Turn from pan and spread immediately with glaze.

GLAZE: Sift sugar into a bowl and set aside.
In a saucepan, heat milk and butter over low heat, stirring until butter melts.
Remove from heat and add to the sugar, mixing well. Add the vanilla.

Cut into 1 ½" squares.

Side note:
My mother cut out and sent this recipe to me from the December 8, 1960 Yakima (Washington) Herald newspaper and we have been making these ever since. I used to send these as part of a Christmas goodie box to my children every year and I just recently found out two of my grandchildren had never tasted this bar before….their mother removed them from the package before they saw them. I couldn't believe it!

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[ChefJune]

Originally Posted by thesweetestpea

A cookie swap!!! What cookie would you bring, knowing you have to make at least a bazillion dozen to trade??? And no refrigerated cookie dough allowed, no offense to Pillsbury or Nestle!!! I'd bring

BROWNED BUTTER PECAN SHORTBREADS

Prep: 30 min., Cook: 8 min., Chill: 5 hrs., Bake: 10 min. per batch

Yield: Makes about 5 dozen

1 1/2 cups butter
3/4 cup firmly packed brown sugar
3/4 cup powdered sugar
3 cups all-purpose flour
1 1/2 cups chopped toasted pecans

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and powdered sugar, beating until smooth. Gradually add flour to butter mixture, beating at low speed just until blended. Stir in pecans.

3. Shape dough into 1 1/2-inch balls and roll in demerara sugar. Place onto ungreased cookie sheets, covered with parchment paper, and press down with a cookie stamp or bottom of a glass.

5. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool.

This recipe sounds FAB! Pea, are you using dark or light brown sugar?

[ChefJune]

Here's my contribution to the Cookie Swap:

FROSTED COFFEE FINGERS

makes 1 13 x 17-inch jelly roll pan full

1 cup golden brown sugar
1/2 cup unsalted butter
1 extra large egg
1/2 cup hot black coffee
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon Rumfords baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

1. Heat oven to 350 degrees F. Grease (or Pam) a 13 x 17-inch jelly roll pan. Have all ingredients at room temperature.

2. Cream butter and sugar until fluffy. Beat in the egg.

3. In a separate bowl, combine dry ingredients. Add to the egg mixture alternately with the hot coffee. Mix well.

4. Bake in preheated oven for 13 minutes.

5. Allow to cool completely before frosting.

[thesweetestpea]

June, I use light brown sugar and these cookies are amazing -- they are my hubs new fave and require a double batch if anyone else is going to get any. I use salted butter and they have that subtle saltiness that is so popular in sweets these days. pea

[ChefJune]

Originally Posted by thesweetestpea

June, I use light brown sugar and these cookies are amazing -- they are my hubs new fave and require a double batch if anyone else is going to get any. I use salted butter and they have that subtle saltiness that is so popular in sweets these days. pea

I will be making these for sure this holiday season, Pea. Did you ever think about dipping one edge in bittersweet chocolate?

[thesweetestpea]

No, I hadn't but for these, I'd go strictly with the plain cookie, the taste is so intense that I wouldn't want to take away from it. I make a cherry/white chocolate shortbread that I dip halfway in white chocolate though. But try a few and see what you think. pea

[hlburi]

My Favorite!

Cranberry, Dark Chocolate and Orange cookies

Ingredients
•2 cups all purpose flour
•1 1/2 tsp baking powder
•1/4 tsp baking soda
•1/2 tsp salt
•3/4 cup butter, room temperature
•1 cup white sugar
•1 large egg
•zest of one orange (about 2-3 tsp)
•1/2 cup dried cranberries
•1/2 cup dark chocolate chips

Directions
1.Preheat oven to 350F and line a couple of baking sheets with parchment paper.
2.In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3.In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips.
4.Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned.
5.Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

[BethK]

I read a recipe in the local paper, The Toledo Blade, years ago and saw a holiday cookie recipe that was so simple I committed it to memory on the spot. Unfortunately, I didn't remember the name....It was called a Velvet (something) Cookie. So, that's what I've called them ever since. Sometimes I add stuff, like lemon zest, juice or crystalized ginger to change them up. But it's my go-to recipe for cut outs.

Velvet “Something” Cookies

1 lb. Butter, soft
1 – 8 oz. Pkg. Cream Cheese

(Cream together)

2 c. Sugar
2 Egg Yolks
1 t. Vanilla

(Beat into butter/cream cheese)

4 ½ - 5 c. Flour

(Stir into previous)

Chill well (overnight). Roll out and cut w/holiday cutters.

Roll thinner and cut and fill with favorite fruit or nut filling.

Bake at 350* 8 – 12 minutes until just lightly brown on edges.

[BethK]

OMG - I am SO UPSET! I went to get a recipe I found last year for a fabulous ginger spice cookie and I cannot find it. Help me out, guys!

It was a recipe for a cookie made by some nuns and is fairly famous for being extremely thin and crispy. I cannot for the life of me remember the name...

They had molasses and lots of spices: ginger, cinnamon, dry mustard and cayenne pepper, I think. They were FABULOUS!

AND I CANNOT FIND THE RECIPE.....AAARRRRRGGGGGHHHHHH!!!!!

I remember they were extremely difficult to roll out very, very thin. I ended up rolling them on a silpat mat & parchment on the top, scoring w/a round cookie cutter, then sticking them into the fridge to get hard enough to remove from the silpat to bake until crisp.

Gawd, but a mind is a terrible thing to waste.......how could I have lost a recipe???

[thesweetestpea]

Were they called Gossamer Spice Cookies or were they Moravian Spice Cookies??? pea

[Beans]

GRAMMY'S CHOCOLATE COOKIES
MAKES ABOUT 100
2 cups all-purpose flour
3/4 cocoa powder-Don't use dutch cocoa
1 teaspoon baking soda
1/2 teaspoon salt
11/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter,
2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes.
Add vanilla, and mix to combine. Gradually add dry ingredients, and combine
with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is
firm, about 1 hour.

3. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick
baking mats). Roll dough into 1-inch balls. Dip top of each ball into sugar.
Place on prepared baking sheets about 1 _ inches apart. Bake until set, about
8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes
before transferring to a wire rack to cool.

[BethK]

Originally Posted by thesweetestpea

Were they called Gossamer Spice Cookies or were they Moravian Spice Cookies??? pea

Pea - you are SO RIGHT! Had my eyes been working properly I would have seen the recipe in my list, but for some reason I was looking for "Gingersnap" or "Spice Cookie" and Moravian didn't get in my view.

Here's the recipe I used (with my adjustments). They were difficult to roll out and had to be chilled a couple times to get them to the baking sheet but were voted a true winner by everyone I offered them to (I even gave a tin of them to a baker friend). If you like spicy, crisp gingersnaps you'll probably really like these.

Moravian Spice Cookies
· 1 2/3 cups all-purpose flour
· 1/2 t. fine salt
· 1/2 t. baking powder
· 1/4 t. baking soda
· 1 t. ground cinnamon
· 3/4 t. ground ginger
· 1/4 t. ground cloves
· 1/2 t. finely ground white pepper
· 1/4 t. cayenne pepper
· 1/2 t. dry mustard powder
· 6 T. unsalted butter, at room temperature
· 3/4 c. sugar
· 1/4 c. molasses
· 1 large egg yolk
· Sanding Sugar
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper, cayenne and mustard together to mix well.
Beat the butter and sugar together until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly. May have to mix last bit by hand to combine, dough will be crumbly.
Lay out silpat mat or parchment paper and put about 1/3 of the batter on top. Lightly press down and top with another sheet of parchment or saran. Using your hands, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of paper or saran and then replace it loosely as you roll out. Note: Do not add flour as you roll out.
Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the parchment paper, about 5 minutes. Repeat with the remaining dough.
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 5 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper, liberally sprinkle with sanding sugar and bake at 325* until crisp and lightly, evenly colored, about 10 minutes.

[peteFL]

Here's one of Paula Deen's recipes we copied from the Foodnetwork. They are a "did you bring some?" every time we visit relatives. Easy to make and great flavor:

* Exported from MasterCook *

Cookies-Orange Brownies

Recipe By :Paula Deen
Serving Size : 18 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour, all-purpose -- 6 1/2 oz
2 cups sugar -- 14 oz
1 teaspoon salt
8 ounces unsalted butter -- 8 oz
4 each extra large egg -- beaten
2 teaspoons orange extract
1 teaspoon orange zest -- grated
6 ounces coconut -- sweetened
*
Icing
2 cups confectioner's sugar -- 5 1/2 oz
3 tablespoons orange juice
2 teaspoons orange zest -- grated

preheat oven to 350 deg and grease 9x13 pan

mix together flour, sugar, and salt

add butter, eggs, orange extract and orange zest and beat until well blended

pour batter into prepared pan and bake for 35 minutes until light golden brown and set

remove from oven and pierce top of entire cake with a fork

combine remaining ingredients and stir until smooth to make the glaze and pour over cake.

Source:
"Food Network"
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Per Serving (excluding unknown items): 321 Calories; 14g Fat (40.2% calories from fat); 3g Protein; 45g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 17 1/2 Fat; 2 1/2 Other Carbohydrates.

[Norm]

I made hlburi's cookies last night. They are good.