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Holiday Cookie Exchange 2010 - Page 4

post #46 of 84
Thread Starter 
I love macaroons! Do you guys ever have trouble with them sticking to the paper? I had that happen to me once and I was SO mad! icon_mad.gif I wonder what I did differently or wrong.

Would someone mind clicking on the link to the recipe doc to make sure you can access it. For some reason when I log on to my Google docs is says it is not shared, and I can't remember if that means that no one else can MODIFY it, or that no one else can even see it. icon_rolleyes.gif I truly am a natural blonde. icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #47 of 84
Yep, works fine Melvira!

Holiday Cookies 2010
Last Updated by Melvira: 12/1/10 9:46AM
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #48 of 84
Thread Starter 
Oh good! Thanks for checking for me. I think it just means no one else can edit it without my permission.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #49 of 84
Quote:
Originally Posted by Melvira

I love macaroons! Do you guys ever have trouble with them sticking to the paper? I had that happen to me once and I was SO mad! icon_mad.gif I wonder what I did differently or wrong.



Removing the cookies from the parchment, with this particular recipe, is a matter of perfect timing. Too soon, and they roll up on the spatula like an uncooked pancake. Too late, and they stick to the paper. But, if you take the paper off the tray, and slide it on the edge of the counter (a la removing a RI or chocolate transfer), they come off easier when stuck. It gives it a little edge for the spatula to slide under. Oh, and yes, the best tool to remove them with is an offset spatula.

Theresa icon_smile.gif
post #50 of 84
Thread Starter 
Ok good, so it's not just me! Hehehe. I ingested SO much paper that day! icon_redface.gif I have this really awesome super thin metal turner that I use for cookies, I bought it at the Amana Colonies and it is absolutely phenomenal. I have a narrow and a wide one. They're about the same thickness as an offset spatula and I adore them!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #51 of 84
In our table during holidays is a must "Pignoli cookies". They are expensive to make, BUT the taste is wort it (original Italy). I have another a must have cookies, I posted in a recipe blog, but it will appear in a few days...check them out (original Czech)
Pignoli cookies (makes aprox 30)
2 1/2 cups Pine nuts
1 (7 oz) tube of Almond paste
3/4 cup sugar, regular
2 egg whites
1/2 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
Take 1/4 c of the pine nuts and pulse in a food processor until coarsely ground, add almond paste to the processor, add sugar..process until mixture is crumbly. Put it in a bowl add egg whites , vanilla, flour, salt and mix together until smooth (it will be sticky! Using a teaspoon and moistened hands, take 1 tsp of batter and roll it into a ball. Drop the ball in the whole pine tuts until completely coated. Place on parchment paper (2 inch apart) Bake at 325 F for about 20 min, or until lightly browned. Eat the best fresh or, store them in a airtight container. Enjoy
post #52 of 84
Thread Starter 
Recipe added! Thank you ZlatkaT for sharing a very Italian treat! I saw Giada make those on her show once, (same name, not necessarily same recipe of course!) but haven't tried them. I'm afraid I'm going to have to now! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #53 of 84
Here are a few cookies I love! I take pics of everything and post on a blog or on recipes I post to websites so I have pics of all the cookies...hopefully I can get them to show up icon_smile.gif Happy baking!

Image

Carrot Cream Cheese Cookies

3/4 cup shortening
3/4 cup white sugar
1 egg, large
1 cup carrot, shredded, steamed and cooled
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 cup walnuts, chopped

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter or 1/2 cup margarine
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon lemon juice

Orange Glaze
1/2 orange, juice of
orange zest, from 1/2 an orange
1 tablespoon lemon juice
16 ounces powdered sugar, small box

1-Preheat oven to 375 degrees.
2 Cream together shortening and sugar, add egg blend well.
3 In a separate bowl, combine flour, baking powder and salt.
4 Stir in carrots and nuts.
5 Drop by the spoonful (about 1 tablespoon) on an ungreased cookie sheet and bake for 10-12 min or until set.
6 Set aside to cool (If you are using glaze you will want to frost while cookies are still warm).
7 Cream Cheese Frosting: Mix softened cream cheese (important or it will be lumpy) by itself for about 1 minute, add butter and mix well.
8 Slowly add powdered sugar then vanilla and lemon juice, mix well.
9 Frost cooled cookies. 10 Orange Glaze: Combine orange juice, grind, and lemon juice. Slowly stir in powdered sugar and mix.

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post #54 of 84
Image

Chocolate Marshmallow Pillows-bettycrocker

Betty Crocker double chocolate chunk cookie mix (could replace with chocolate chip or peanut butter???)
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
1/3 cup whipping cream
1 teaspoon butter or 1 teaspoon margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1 Preheat oven to 350 degrees.
2 In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
3 Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
4 Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
5 Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
6 Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
7 Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
8 Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy
post #55 of 84
icon_lol.gif Sorry the pic is sooo BIG!
post #56 of 84
Alright this is last one and it is a recipe I made up!

http://i926.photobucket.com/albums/ad102/asbobo02/ChocolateMintCookieTarts.jpg
haha thought I would just do a link this time so you didn't get a massive pic!

Chocolate Mint Cookie Tarts

2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla, I always use mexican vanilla, if you don't have that use vanilla extract, reg vanilla will do if not
2 large eggs
1 cup Andes mint baking chips
Andes mint baking chips, to sprinkle on top of tarts out of oven 2/3 cup milk chocolate chips, roughly chopped

1 Preheat oven to 350 degrees, remember if using nonstick turn temp down to 325.
2 Combine flour, cocoa, baking soda and salt in a small bowl.
3 Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl with electric mixer.
4 Add eggs one at a time, beating well after each addition.
5 Gradually beat in flour mixture.
6 Stir in mint baking chips and milk choc chips.
7 Drop one Tablespoon of dough into ungreased mini muffin tins.
8 Bake for 11-13 minutes.
9 Right out of the oven, drop some of your leftover Andes mint baking chips on top of each tart, then go back and spread/swirl.
10 Using a butter knife, pop up tart and transfer to a cooling rack, let cool completely.
post #57 of 84
Thread Starter 
Oh... my... cookies! I want to put my face in those cookies and shake it!! Hehehehe. I will add those recipes in the morning if you're good with that because I'm working on a large cupcake order and I still want to get to bed sometime tonight. (Just letting them cool a second longer, that's why I'm on here. Crud, busted!!)
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #58 of 84
This is an easy & quick cookie recipe using a boxed cake mix.

Yummy Cookies

1 package yellow cake mix
2 large eggs
1/3 cup water
ΒΌ cup margarine or butter
1 cup peanut butter
6 oz. chocolate chips

Mix all ingredients.
Batter will be stiff.
For cookies drop by tablespoonfuls onto cookie sheet, bake 8 10
minutes at 350 degrees.
For bars spread into greased 13 x 9 inch pan. Bake 18 20 minutes at 350 degrees.

Variation: use chocolate cake mix with peanut butter chips.
Jennifer
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Jennifer
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post #59 of 84
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #60 of 84
Thank you, 7yyrt

I tried to post that earlier, but the system does not let me page backward, so I couldn't get to it.

Theresa icon_smile.gif
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