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Author Topic: Cookie Recipe Swap  (Read 21067 times)
LyricFox
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« Topic Start: November 30, 2009, 09:46:03 am »

Since  I know a lot of us bake cookies and such for gifts and office parties (as well as to have on hand for personal munchies) at this time of year, I thought I would start a thread for you to post your favorite cookie recipes.
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« Reply #1: November 30, 2009, 10:31:41 am »

Since  I know a lot of us bake cookies and such for gifts and office parties (as well as to have on hand for personal munchies) at this time of year, I thought I would start a thread for you to post your favorite cookie recipes.

I love Scottish Shortbread, and is always popular in my house. The best recipe I ever found was a Delia Smith from 1978. It goes as follows:

6oz (175g) butter or margarine at room temp(butter is better)
3oz (75g) caster sugar
6oz (175g) plain flour, sifted
3oz (75g) fine semolina
Icing sugar to dust

Pre heat oven to gas mark 2 (300 degrees F/150 degrees C ).
An 8inch (20cm) flan tin with a loose base.

Firstly, beat the butter in a bowl with a wooden spoon to soften it, and then beat in the sugar followed by the flour and the semolina. Work the ingredients together, pressing them o the side of the bowl, and finish of with your hands until you have a smooth dough that leaves no bits in the bowl.

Next, transfer the dough to a flat surface, and roll it out lightly, turning slightly as you go to get a round of dough. Transfer to the flan tin (please remember if you are using a fluted tin to press the dough into the fluted edges) and make sure that it is even by using a small glass tumbler to roll it inside the tin. Now, you must prick the dough all over with a fork as you do not want this dough to rise during baking.

Bake the shortbread for 60-75mins on the centre shelf of the oven, then using a palette knife mark out the surface into 12 wedges whilst it is still warm. Leave to cool in the tin, and then remove the rim of the tin, cut the shortbread into wedges, dust with icing sugar and store in an airtight tin.

A good way of serving this shortbread is to leave it whole, top with fresh whipped cream, creme fraiche, greek set yoghurt or fromage frais, and top with raspberries (or any summer berries-I've tried with a mix before, but go with what you like). I have also tried whipping the cream with a little fruit liqueur added to enhance the fruit flavours. It really does work! Enjoy!
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« Reply #2: November 30, 2009, 10:37:04 am »

I love Scottish Shortbread, and is always popular in my house. The best recipe I ever found was a Delia Smith from 1978. It goes as follows:

My stepdad LOVED shortbread. I've got a grudge against anything I have to roll out (I've always had really limited rolling space), but for him, I rolled a couple of batches out each year for Christmas. They always disappeared very quickly. Smiley
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« Reply #3: November 30, 2009, 10:40:02 am »

My stepdad LOVED shortbread. I've got a grudge against anything I have to roll out (I've always had really limited rolling space), but for him, I rolled a couple of batches out each year for Christmas. They always disappeared very quickly. Smiley

Mine always do too-I have to make extras and hide them so that I actually get to eat some for once! If my parents don't eat them my daughter and husband do, usually with a 'it wasn't me- I don't really like biscuits...'  Cool
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« Reply #4: November 30, 2009, 10:42:53 am »

Mine always do too-I have to make extras and hide them so that I actually get to eat some for once! If my parents don't eat them my daughter and husband do, usually with a 'it wasn't me- I don't really like biscuits...'  Cool

That reminds me of something I've always wanted to ask. What are "digestive biscuits"?
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« Reply #5: November 30, 2009, 10:47:08 am »

My stepdad LOVED shortbread. I've got a grudge against anything I have to roll out (I've always had really limited rolling space), but for him, I rolled a couple of batches out each year for Christmas. They always disappeared very quickly. Smiley

ok, my recipe doesn't require rolling.

Oven at 400. 2 cups flour, 1 cup butter, 1/2 cup sugar, 1 tbsp cornstarch.  cut the butter into the flour, add the sugar and cornstarch and press into an 8 inch  cake pan or press into a circle on a baking sheet.  prick with fork.  bake for 20 minutes, then until slightly brown around the edges. immediately make the lines for breaking, then cool 10 minutes, and dump out.  I've never had a batch actually get cold unless i stood over it and prevented people eating it.
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« Reply #6: November 30, 2009, 10:49:31 am »

ok, my recipe doesn't require rolling.

Oven at 400. 2 cups flour, 1 cup butter, 1/2 cup sugar, 1 tbsp cornstarch.  cut the butter into the flour, add the sugar and cornstarch and press into an 8 inch  cake pan or press into a circle on a baking sheet.  prick with fork.  bake for 20 minutes, then until slightly brown around the edges. immediately make the lines for breaking, then cool 10 minutes, and dump out.  I've never had a batch actually get cold unless i stood over it and prevented people eating it.

I think I'm going to try this since I don't have to roll it out.
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« Reply #7: November 30, 2009, 10:50:51 am »


These make a pretty small batch, just a couple of dozen, so be prepared to double if you need cookies for a crowd.  Also, the dough often winds up a little dry, so you might have to add a tablespoon or so of liquid (milk, chocolate liqueur, etc.; another egg white works, too) to help it out.

Lowfat Double Chocolate Chip Cookies

1/2 cup packed brown sugar
1/4 cup margarine, softened (not tub margarine)
1/2 teaspoon vanilla
1 egg white
1 cup all-purpose flour
3 tablespoons cocoa powder*
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips

Heat oven to 375° F.

In large bowl, combine brown sugar and margarine until light and fluffy.  Add vanilla and egg white; blend well.  Add dry ingredients; mix well. Mix in chips.

Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.  Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.

*  When I posted this elsewhere, someone for some reason interpreted "cocoa powder" as "hot chocolate mix".  Which...  whatever, but their review indicated that it worked really well.  Might be something to experiment with if you're so inclined.
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« Reply #8: November 30, 2009, 10:51:29 am »

I think I'm going to try this since I don't have to roll it out.

I do recommend nonstick pans.
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« Reply #9: November 30, 2009, 11:07:47 am »

If you want a seasonal look, you can top these with red/green sugar, though I wouldn't go that route if I was making the cinnamon sugar cookies. Smiley

Mom's Best Sugar Cookies (With Lemon and Cinnamon Variations)

Cream
1 cup       margarine (softened)
1 cup       sugar

Add & beat well
1          egg
1/4 tsp       salt
1/2 tsp       baking soda
2 tsp       vanilla flavoring (or 2 tsp lemon flavoring if you want lemon sugar cookies)
1 tsp         cinnamon (if making cinnamon sugar cookies)

Add gradually
2 2/3 cups    flour


Preheat oven to 375

Chill dough for 20-30 minutes.

Roll dough into balls and place on ungreased cookie sheet and freeze/refrigerate each sheet for about 10 minutes before proceeding. (The dough won’t stick to the bottom of the glass if it’s cold.)

Spray bottom of a glass with cooking spray and dip into sugar. Flatten each ball with the glass; spraying and recoating with sugar as needed. For cinnamon sugar cookies, mix ½ cup sugar with 2 tbsp cinnamon on a plate.

Bake for 7 -10 minutes until lightly browned around the edges. 


Makes about 4 dozen
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« Reply #10: November 30, 2009, 11:58:35 am »

That reminds me of something I've always wanted to ask. What are "digestive biscuits"?

They're kind of like graham crackers.  I suspect the "digestive" part comes from the fiber included with the whole-wheat flour.  They are especially good when chocolate covered.

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« Reply #11: November 30, 2009, 03:03:50 pm »

That reminds me of something I've always wanted to ask. What are "digestive biscuits"?

In Canada, they are a very mild biscuit made with arrowroot flour rather than wheat.  I don't know all the details, in spite of having grown up with them, but I think they are gluten free and a few other things free.  They are normally fed to babies instead of stronger biscuits and cookies, and people like my dad and my husband, who have digestive issues, eat them.

I like them fine if I have two and spread peanut butter between them. Cheesy

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« Reply #12: November 30, 2009, 03:04:57 pm »



My mom used to make these for us all the time. They never lasted long. Cheesy

Double Peanut Butter Cookies

1 1/2 cups sifted-all-purpose flour
1/2 cup granulated sugar
1/2 tsp soda
1/4 tsp salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 TBL milk

Sift together dry ingredients. Cut in shortening and peanut butter till mixture resembles course meal.

Blend in syrup and milk.

Shape into 2-inch roll; chill.

Slice 1/8 to 1/4 inch thick.  Place half the slices on ungreased cookie sheet; spread each with 1/2 tsp peanut butter.
Cover with remaining slices; seal edges with fork.

Bake at 350F for about 12 mins.  Cool slightly; remove from sheet.

Makes about 2 dozen.

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« Reply #13: November 30, 2009, 04:57:38 pm »

In Canada, they are a very mild biscuit made with arrowroot flour rather than wheat.  I don't know all the details, in spite of having grown up with them, but I think they are gluten free and a few other things free.  They are normally fed to babies instead of stronger biscuits and cookies, and people like my dad and my husband, who have digestive issues, eat them.

I like them fine if I have two and spread peanut butter between them. Cheesy

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Hmm.  Maybe I'm thinking of something else, then.  I thought the ones I had while in England were whole-wheat.

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« Reply #14: November 30, 2009, 05:37:00 pm »

Hmm.  Maybe I'm thinking of something else, then.  I thought the ones I had while in England were whole-wheat.

Sperran

There may actually be a class of cookies called 'digestives' and arrowroot is simply the one I am most familiar with.

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