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Author Topic: Cookie Recipe Swap  (Read 21074 times)
Kasmira
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« Reply #15: November 30, 2009, 05:49:37 pm »

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

Sperran

What you described sounded like British Digestives to me. Canadian ones must be different.
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« Reply #16: November 30, 2009, 06:19:00 pm »

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 have to try this one again. Are you sure about the 20 minutes? I got slightly browned edges, and the top looked good. Cut fine, but after the 10 minute wait when I turned them out they seemed very doughy. They haven't completely cooled, so perhaps they'll firm up. Hmmmmm....
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« Reply #17: November 30, 2009, 07:17:03 pm »

I think I'm going to have to try this one again. Are you sure about the 20 minutes? I got slightly browned edges, and the top looked good. Cut fine, but after the 10 minute wait when I turned them out they seemed very doughy. They haven't completely cooled, so perhaps they'll firm up. Hmmmmm....

You might have to cook them up to 30 minutes.  The main thing you want is them not to be brown all over the top.  If they are hard in the oven, they will be impossible to eat cool.  and just in case, do not use margarine or shortening, it needs to be butter in this recipe.
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« Reply #18: November 30, 2009, 08:18:54 pm »

You might have to cook them up to 30 minutes.  The main thing you want is them not to be brown all over the top.  If they are hard in the oven, they will be impossible to eat cool.  and just in case, do not use margarine or shortening, it needs to be butter in this recipe.

OK. Up to 30 it is. Smiley

It's been years since I made shortbread, and those were cookies, not wedges.
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« Reply #19: November 30, 2009, 08:32:57 pm »

OK. Up to 30 it is. Smiley

It's been years since I made shortbread, and those were cookies, not wedges.

watch it careful while you do the after 20, it can get hard quick.  I think it depends on the oven. 
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« Reply #20: November 30, 2009, 08:44:41 pm »

watch it careful while you do the after 20, it can get hard quick.  I think it depends on the oven. 

I've changed the pan out and am using a darker one. The top and edges of the first one were fine, but the bottom wasn't brown. So I'll try this one at 20 and see what the story is then. If it needs another minute or two, no problem. I've got sugar cookies that go from nicely browned to hockey pucks if you're not careful, so I'll be watching this.
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« Reply #21: November 30, 2009, 08:48:12 pm »

I've changed the pan out and am using a darker one. The top and edges of the first one were fine, but the bottom wasn't brown. So I'll try this one at 20 and see what the story is then. If it needs another minute or two, no problem. I've got sugar cookies that go from nicely browned to hockey pucks if you're not careful, so I'll be watching this.

Shortbread isn't really supposed to be brown anywhere. 20 minutes is usually about right for my recipe which is pretty similar to the one we're talking about here (I don't have it in front of me but I think it's pretty much identical).
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« Reply #22: November 30, 2009, 08:52:33 pm »

Shortbread isn't really supposed to be brown anywhere. 20 minutes is usually about right for my recipe which is pretty similar to the one we're talking about here (I don't have it in front of me but I think it's pretty much identical).

I don't think brown was the right word to use. Light tan? Light gold? Let's settle for "I know it when I see it."

The bottom, though, looked unbaked. It didn't even have the right feel to it...if that makes sense.
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« Reply #23: November 30, 2009, 09:30:06 pm »


This one's one of those old family recipes.  To really do it right, you need one of these (or a variation thereon) as well as a regular rolling pin:
http://www.fantes.com/images/7640springerle.jpg

...And if you've got one, you probably already have a recipe to go with it.  Wink  But if you want to try it and don't have one/don't want to get one, I'd try cutting the dough into about 1.5x2-inch rectangles when the recipe talks about cutting along the lines left by the rolling pin.

Springerle

3 cups flour
1 tsp baking powder
1/2 tsp salt
4 eggs
1 lb (about 3.5 cups) powdered sugar
anise seed
additional powdered sugar for dusting

Combine flour, baking soda and salt; set aside.  In a separate bowl, beat eggs until light.  Beat in powdered sugar, then gradually add flour mixture.  Refrigerate dough and rolling pin for one hour.

Lightly grease cookie sheet and sprinkle with anise seed.  Dust board and rolling pin with powdered sugar.  Roll dough to 1/2 inch thick with regular rolling pin.  Then roll once, pressing firmly, with springerle rolling pin.  Cut with knife along lines and place on sheet 1/2 inch apart.  Leave exposed to air overnight.

Bake at 325 F for 15 minutes.  Store in a tight jar.
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« Reply #24: November 30, 2009, 09:34:21 pm »

This one's one of those old family recipes.  To really do it right, you need one of these (or a variation thereon) as well as a regular rolling pin:
http://www.fantes.com/images/7640springerle.jpg

Ohhhhhhh I love these cookies. This is probably the one unitasking kitchen object I have ever lusted for.
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« Reply #25: December 01, 2009, 03:15:47 am »

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

You remember right Sperran. English digestives are made from whole wheat and the best ones are made by McVities and are covered in either dark or milk chocolate. My college was right next to one of their factories and you could smell baking biscuits all day!

The Canadian biscuits that are given to babies and toddlers are what we call rusks, usually by Farleys. I still love them now, I have no idea why. They can be chewed on as they are (probably because they melt in the mouth) or they can have hot milk poured on them to make a good food for babies.
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« Reply #26: December 01, 2009, 03:48:41 am »

You remember right Sperran. English digestives are made from whole wheat and the best ones are made by McVities and are covered in either dark or milk chocolate. My college was right next to one of their factories and you could smell baking biscuits all day!

The Canadian biscuits that are given to babies and toddlers are what we call rusks, usually by Farleys. I still love them now, I have no idea why. They can be chewed on as they are (probably because they melt in the mouth) or they can have hot milk poured on them to make a good food for babies.

*Experiences an overwhelming desire for digestive biscuits and a mug of warm milk for dipping* Mmm...

Can you tell I have no food in the house? Cheesy *Checks watch* The groceries are set to arrive in between 3 and 5 hours. Gotta love freshdirect.
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« Reply #27: December 01, 2009, 10:54:52 am »

You remember right Sperran. English digestives are made from whole wheat and the best ones are made by McVities and are covered in either dark or milk chocolate. My college was right next to one of their factories and you could smell baking biscuits all day!

The Canadian biscuits that are given to babies and toddlers are what we call rusks, usually by Farleys. I still love them now, I have no idea why. They can be chewed on as they are (probably because they melt in the mouth) or they can have hot milk poured on them to make a good food for babies.

So the Canadian kind are those things the texture of a cheese doodle without the cheese.  Got it.

Sperran
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« Reply #28: December 01, 2009, 11:06:22 am »

*Experiences an overwhelming desire for digestive biscuits and a mug of warm milk for dipping* Mmm...

Can you tell I have no food in the house? Cheesy *Checks watch* The groceries are set to arrive in between 3 and 5 hours. Gotta love freshdirect.

I have to admit, I just bought some milk chocolate digestives whilst I was getting some groceries-couldn't resist, so I can now have a couple with a cup of tea. All better!
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« Reply #29: December 01, 2009, 11:11:42 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.
Rugala
Ingredients
8 oz cream cheese at room temperature
2 cups flour
1 cup butter at room temperature
2 Tbsp sugar
1 cup ground pecans
1 cup currants
1/2 cup sugar
1 tsp cinnamon
12 oz apricot jam

Method

For dough: Combine cream cheese, flour, butter and 2 Tbsp sugar in processor or mixer and blend well. Divide dough into 4 pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into 10" circle. Refrigerate 1 hour.
 
For filling: Combine pecans, currants, sugar and cinnamon in mixing bowl. 

Preheat oven to 375 degrees F. Grease baking sheets. Spread each circle of dough with apricot jam. Divide filling among circles, spreading evenly. Cut each into 12 wedges. Roll up each wedge from bottom to point.
 
Arrange on prepared sheets, point side down. Bake until golden, about 16-17 minutes. Transfer to wire rack and let cool. Store cookies in airtight container.
 
Tips:
-Be sure to work on just 1 circle at a time and keep others refrigerated.
-Don't overdo the jam and cinnamon/pecan filling because they tend to overflow and will burn quickly on your baking sheets.
-Remove at once from the baking sheet to cool on racks when they turn golden brown on top.
- I prefer to use parchment paper on my baking cheets to prevent sticking and make clean up easier
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