topic Re: Do you have a signature cookie recipe to share? in Recipes

Do you have a signature cookie recipe to share?

house_cat — Tue, 10 Dec 2019 03:33:38 GMT

My friend hosts a cookie baking day at her house every year. It's scheduled for this coming Saturday. After all these years, we seem to have made all the obvious, most popular ones.

Does anyone have a cookie recipe that's tried and true, maybe something you make every year?

If you wouldn't mind sharing the recipe, I'd really appreciate it.

Thank you!

Re: Do you have a signature cookie recipe to share?

LillyBee2 — Tue, 10 Dec 2019 03:43:44 GMT

Cross between a cookie and candy - really delicious and easy. Check out her cooking blog * Once upon a Chef* I've made several recipes and they are good.

Coconut Macaroons -

By Jennifer Segal - Once Upon a Chef

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.

Servings: 26 macaroons
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients:

1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (about 5-1/3 cups)
7/8 cup sweetened condensed milk (see note below on measurement)
1 teaspoon vanilla extract
2 large eggs whites

1/4 teaspoon salt
4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions
Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
Note: 7/8 cup = 3/4 cup plus 2 tablespoons
Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Re: Do you have a signature cookie recipe to share?

house_cat — Tue, 10 Dec 2019 03:53:52 GMT

@LillyBee2

What a great idea! I was going to make a very similar recipe for my tea party last summer, but I never got the chance! Thank you!

Re: Do you have a signature cookie recipe to share?

Pook — Tue, 10 Dec 2019 13:26:28 GMT

@house_cat I searched for years for a soft and unique sugar cookie and finally found this.

SOUR CREAM SUGAR COOKIES

1 cup sugar

1/3 cup butter softened

1/4 cup shortening

1 tsp lemon extract (can use any flavor)

1 egg

2 2/3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cups sour cream

cream sugar, butter and shortening

add extract

mix in dry ingredients alternating with sour cream

roll at least 1/4" thick and cut in desired shapes

bake 375 7-10 minutes

glaze with a powder sugar/milk glaze - can flavor with extract flavor you use

I always use fresh squeezed lemon juice

I usually use snowflake cookie cutters in varying sizes and sprinkle wet glaze with flaked sparkle sugar

This does not make many larger cookies

Re: Do you have a signature cookie recipe to share?

house_cat — Tue, 10 Dec 2019 13:50:36 GMT

@Pook

Thank you! That recipe is a keeper!

Re: Do you have a signature cookie recipe to share?

Zhills — Tue, 10 Dec 2019 15:51:44 GMT

Pride Of Iowa Cookies

Another Iowa State Fair winner!

Pride Of Iowa Cookies

2 eggs
1 cup brown sugar, packed
1 cup sugar
1 cup butter
1 cup coconut
1 cup nutmeats
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
3 cups oatmeal

Beat eggs; add sugars and butter; mix well. Add coconut, nuts and vanilla. Sift flour, salt, soda and boaking powder. Add to first mixture. Add oatmeal and mix well. Roll into small balls. Press down with fork on cookie sheet. Bake at 375 degrees for 9 minutes or until brown.

These don't taste like coconut or oatmeal but the mixture is unforgettable!

Re: Do you have a signature cookie recipe to share?

Happy2BHere — Tue, 10 Dec 2019 21:46:13 GMT

My husband likes these because they're not too sweet - kind of like a Mexican Wedding cookie if you like those (from Taste of Home):

Tender Pecan Logs

1 cup butter, softened

5 tablespoons confectioners sugar

2 teaspoons vanilla extract

2 cups all purpose flour

1 cup finely chopped pecans

Confectioners sugar

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle.
Shape 1/2 cupfuls into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

Re: Do you have a signature cookie recipe to share?

lork — Wed, 11 Dec 2019 05:54:55 GMT

Pook, I think I searched half my life for a really good sugar cookie recipe. Now I have two! For a plain, soft, unfrosted sugar cookie I like Plain Janes. That they have "a pinch" of mace is extra special to me, as my youngest son's name is Mace! My "The Best Sugar Cookie" recipe is what I use to make decorated sugar cookies. These cookies are very good for cutting and produce a thick, cake like cookie with a butter flavor. I frost them with Buttercream Icing and store in frig to "set" the frosting.

PLAIN JANE'S

1 1/2 C sugar

1 C shortening

2 eggs, beaten well

1 t soda

1 t baking powder

1 C sour cream

1/2 t salt

1 t vanilla

4 C flour

a pinch of MACE

Mix soda into sour cream; set aside. Cream shortening and sugar together. Beat in eggs, vanilla, baking powder, Mace and flour. Mix in sour cream/soda mixture. Cover and chill dough for several hours or overnight.

On slightly floured board, roll dough out to 1/4" thick and cut with favorite cookie cutters. Sprinkle cookie tops with granulated sugar and bake on oiled cookie sheets at 350 degrees, until just done on the bottem of cookies. Cool on waxed paper and store in tightly covered container. These keep very well/improve with age.

THE BEST SUGAR COOKIES

3 eggs, seperated

1 C melted margarine (not butter)

2 T baking powdser

4 C flour

1/4 t salt

2 t vanilla

Beat egg whites till stiff, set aside. Beat yolks till creamy. Combine whites and yolks gently. Add melted margarine, sugar and vanilla. Beat. Sift dry ingredients together and mix in. Cover and chill. Roll dough on lightly floured board to 1/4' thick and cut as wished. Bake on oiled cookie sheets for 8 minutes or until just done on bottems at 350 degrees. Cool on waxed paper and decorate as you like. I frost with Buttercream icing and chill in frig to "set" icing.

BUTTERCREAM FROSTING

1/2 C soft butter

4 1/2 C powdered sugar

*1 1/2 t vanilla

5-6 T milk

Beat all ingredients together until light and fluffy. Makes 3 C frosting

*Almond Buttercream: add 3/4 T almond extract

*Chocolate Buttercream: 4 C powdered sugar, 1/2 C cocoa, 6-7 T milk

*Lemon Buttercream: 5-6 T lemon juicie instead of milk, 1 t lemon zest

*Orange Buttercream: 5-6 T orange juice instead of milk, 1 t orange zest

*Peanut Butter Buttercream: 1/2 C PB instead of butter, 6-8 T milk

*Peppermint Buttercream: 1/2-3/4 t peppermint extrat, 1 T crushed peppermint candy

Re: Do you have a signature cookie recipe to share?

Yahooey — Wed, 11 Dec 2019 10:24:55 GMT

@house_cat

these are most everyone's favorite cookie during the holidays

they are Martha Stewart Chocolate Laced Cookies

here is the video

https://www.marthastewart.com/976284/crunchy-chocolate-lace-cookies

this is what it looks like - I call them Florentines

My tips

I melt chocolate chips in the microwave - just watch and.stir (don't have orange oil)

Cut 1 stick of butter in pieces to melt in the microwave and let cool a bit before mixing

Use my big bag of raw almonds from Costco - toast and chop

Don't even crush the rolled oats - they get crumbly enough from mixing

Candied orange peel - I always use it

In a pinch - I have used orange zest but it isn't the same

REFRIGERATE - these are real buttery and will sperad like crazy - leave room

I tend to bake until golden to make sure crispy

Mafch each odd shape together - they will NOT be perfectly round

they are delcious and do NOT make double batch - it doesn't turn out right

seal them separately from other cookies since they are light and crispy

I once put them with others and the florentines lost their crispiness

Re: Do you have a signature cookie recipe to share?

house_cat — Wed, 11 Dec 2019 13:42:32 GMT

Thanks everyone!

I don't know which I'll use, but I'll surely be saving each of these recipes.

@Yahooey

How do you suggest storing them? I'm thinking an airtight container would make them soggy.

Re: Do you have a signature cookie recipe to share?

hayseed00 — Wed, 11 Dec 2019 19:29:19 GMT

Cutout Sugar Cookies

3 cups butter

1 1/2 cups sugar

1/2 cup conf. sugar

2 tbsp. vanilla

pinch of salt

3 eggs

6 cups of flour

Cream the butter until fluffy, occ scraping down the sides of the bowl. Add both sugars and continue beating until light about 2min. Add the vanilla, eggs and salt until incorporated. Slowly add the flour until fully blended in.

Divide the dough into about 5 equal amts and roll each amt between two pieces of waxed paper about 1/4 inch thick or desired thickness. Stack all the layers on a flat cookie sheet and refrigerate overnight or at least 3 hrs.

When ready to bake preheat oven to 325*

Peel off the top layer of waxed paper and cut your dough with cookie cutters. Use a spatula to lift the cut dough off the bottom piece of waxed paper.

Place cookies on parchment lined cookie sheets and bake for 15 minutes or until lightly browned on edges. Mine are always done at 15 min.

Cool on wire racks.

This dough is very rich, so always keep it cold till ready to cut out. I reroll the scrapes of dough between some clean wax paper and let it get chilled again.

These cookies are my go to cutouts and are so delicious.

I frost the cookies with a fluffy buttercream.

Re: Do you have a signature cookie recipe to share?

Yahooey — Wed, 11 Dec 2019 20:24:08 GMT

@house_cat

you can store thenm in any cookie tin w/tight fitting lid - just dont store them with moist cookies

the moistness will make the laced cookies be more chewy than crispy -

still will be good but not their intention

when I give out goodie bags - all the cookies can play together - I'm not a monster

the chociolate oozes out of the tiny holes - so only put a little and slide the cookies against ieach other to make them stick against each oterh- it is NOT supposed to be a thick filling but more like a glue

I do hope u try them - they are not my favorite although most are in awe of them

I love biscotti - bc I know how much butta is in all the other cookies lol

Re: Do you have a signature cookie recipe to share?

BklynKinsey — Wed, 11 Dec 2019 22:55:23 GMT

This recipe is from the NY Times from many years ago. It is my favorite cookie. It's not difficult, but definitely time-consuming (especially if you are making triple or quadruple the batch!).

Swedish “S” Cookies

Molly O'Neill

Yield About 64 cookies
Time About 20 minutes, plus 30 minutes' defrosting

Ingredients

1 cup cool butter, cut into chunks
½ cup sugar
1 egg, well beaten
2 ½ cups flour
¼ teaspoon salt
1 cup semisweet chocolate chips
½ cup toasted, ground pecans (I used chopped walnuts)

Preparation

Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg, flour and salt. Stir well to combine. Line a cookie sheet with parchment paper. Using a cookie press with the star design, press dough onto the sheet in an "s" shape about 1 1/2 inches long. Repeat, placing cookies 2 inches apart. Bake until the edges are barely golden, 8 to 10 minutes. Transfer to a rack to cool.
In a double boiler, melt the chocolate chips. Dip one end of each cookie into the chocolate and then into the ground pecans. Return to the rack to dry. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

Re: Do you have a signature cookie recipe to share?

sward05 — Fri, 20 Dec 2019 04:43:49 GMT

Toffee Squares with Hershey Chocolate Bar Icing

1 cup butter

1cup brown sugar

1egg

1tsp. Vanilla

2cups sifted flour

1/2 tsp. Salt

1/2 chopped nuts

6 Hershey Chocolate candy bars

Cream butter and sugar; add egg and mix well. Add vanilla and flour mixed with salt.

Spread evenly in greased 10x15 jelly roll pan.

Bake in 350 degree oven for 25 minutes until delicately browned. Remove from oven and lay approximately 6 Hershey Chocolate candy bars on cookies. Spread when melted. Sprinkle with chopped nuts. Cut into bars.

Re: Do you have a signature cookie recipe to share?

Renata22 — Sat, 21 Dec 2019 15:54:55 GMT

@sward05 That is one evil recipe!

Sounds beyond delicious!

Re: Do you have a signature cookie recipe to share?

Zhills — Sat, 21 Dec 2019 16:59:42 GMT

Quick & easy.....

1-2-3 Sugar Cookies

1 cup SUGAR
1 tsp VANILLA
2 EGGS
2 sticks BUTTER (unsalted is best)
3 cups self rising FLOUR

Cream butter and sugar, add eggs and vanilla. Stir in flour, 1 cup at a time.
Chill. Roll out and cut in desired shapes.

Ice when cool.

Re: Do you have a signature cookie recipe to share?

sward05 — Mon, 23 Dec 2019 02:48:09 GMT

Thanks, Renata. They are very easy to make. Have had them every Christmas since I was a little girl and am now carrying on the tradition