post your favorite kind (with recipe if you have it)

my favorite baked cookie is a plain sugar cookie with sugar crystals on top. I don't have the recipe and just take any standard one from whatever cookbook is most accessible at the time

Favorite raw cookie (and mh's, ms's and md's favorite baked one) is chocolate chip. Once again, I just use the easiest recipe I have lying around which iirc (I don't have it handy) is
2-1/4 c flour
1/2 c. margarine
3/4 c white sugar
3/4 c brown sugar
2 eggs
1 tsp baking powder
1 tsp. baking soda
1 tsp vanilla
choc chips.

I mix everything other than chips and then add in chips (I think you're supposed to cream margarine or something first, but I never do that part)

Ok. So I made sugar cookies last night.

The first batch was sOOOOO delicious and taken out of oven at perfect time!!!!

The second batch was almost ready but time for shema, so I turned oven off, opened oven door, said shema, and when I went back there, they were burnt on the bottom


It wouldn't have been so bad had I not taken a platefull of first batch over to my neighbors.....

(but at least wife came and told me her husband was really enjoying them)

OH! And I bribed my kid with a cookie if they cleaned up the living room, so it was worth it!

i want to make good cookies but i'm looking to try something new and different, just not sure what.

these are cookies i don't want to make:
choco chip (or any variation)
peanut butter cookies
sugar cookies
snowball cookies
snickerdoodles
ginger snaps
bon-bons
rice crispies treats
nothing with dried fruit (i.e., craisins, raisins, etc)
nothing that requires sugar icing


maybe i'll try lemon bars?

I make those VERY often and they're yum. My family devours it. And I've been able to do it with one hand. The only part I don't like is that it requires two bowls, but I solved that problem and just make bottom in bowl, and then put in pan. Then make top and don't worry if the layers touch.

The ones in KP are very good.

I make this recipe
Bars, Lemon II (D/P, TNT)
Source: My mother
Serves: Varies according to slice

Crust:
3/4 cup butter or margarine
1/2 cup confectioners' sugar
1-1/2 cup sifted all-purpose flour

Filling:
3 eggs, slightly beaten
1-1/2 cup sugar
3 tbsp. flour
juice and grated zest of one lemon

Make Crust:
Mix the first three ingredients together like pie crust until it crumbles.

Press into a greased and floured 13"x9"x2" pan. Bake 20 minutes at 350°F.

Make Filling and Assembly:
While crust is baking, mix the last four ingredients.

Pour over the hot crust and return to oven for an additional 20 minutes at 350°F.

Sprinkle with confectioners' sugar while still warm. Cut into bars.

Poster's Notes:
This is a delicious, easy, pretty dessert that people love. It is one of my favorite desserts to make. For pretty presentation, I usually slice them into bars and then put individual cupcake liners, then arrange them on a platter. This is great when baking for guests, a Shalom Zachar, Sheva Brachot, bridal shower, or other large group.

Posted by Aliza Fischman

Nutritional Info Per Serving: N/A

anyone got a recipe?

also, potato chip cookies anyone?

for shabbos I would like to try this. I never have but it looks like a combo of all the things I enjoy.Peanut Butter Chewie BarsMelt together:1 cup peanut butter8oz. chocolate chips1 cup light karo syrup1 tablespoon waterAdd4 cups rice krispies2 cups crushed unsalted peanutsPress into pan(I use a cookie sheet with sides about 13x18)Melt together and pour on top12 oz. white chocolate1 1/4 cup peanut butterThen melt 2 oz chocolate chips and swirl on top. Let it set in refrigeratortil it hardens then cut in squares or use small candy cutters and cut inshapes .look at post #7I would definitely try it AT LEAST once.

thanks for the lemon bars recipe, fyi. if you try that potato chip cookie recipe, let us know how it turns out.

if you want a really great peanut butter cookie recipe, look on the back of a 3-pack of crisco* wrapper. it's a really easy recipe and always comes out great, even if it's a little overdone.


*yes, i know, crisco is bad for you and you might as well just rub it on the inside of your veins, but obviously if you're making peanut butter cookies you're not too worried about calories so at least the crisco should go to good use.

No problem.
Bli neder I will even try it tonight if I can get a hold of potato chips (I think I have the other ingredients and I gave my kids whatever chips we had for a snack today).

I don't usually buy crisco. I use margarine and the one small container I do have is lasting quite a while, so can you please post it?

From their website:

Irresistible Peanut Butter Cookies
Ingredients:
3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® All-Vegetable Shortening OR 1/2 Crisco® All-Vegetable Shortening Sticks
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preparation Directions:
HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

changes:
-- even though they say to mix the dry ing separately, i mix everything in a bowl together and i didn't notice a difference.
-- i bake it all in a 9x13" pan for about 25-35 min at 375 degrees (or until looks brown) and then cut into bars. it comes out to about 48 bars when i cut 3 down and 11 across.

THANKS! But now I need to get crisco

I know. I never do dry/wet separately. I've actually looked into it (very NOT deeply) and it seems to have to do with the way flour used to be sold (i.e. 10+ years ago) but nowadays people just never adjusted recipe, but it doesn't really make a difference

I can't do the bars thing because my family prefers to have cookies in freezer for a quick snack and the bars end up never getting cut up and baggied into freezer so they all get eaten right away (no! they don't get stale in my house, all junk is devoured before stale is in option)

you can probably use marg in the same amounts. if you cut them when they just come out of the oven and are still soft, it saves so much time.

when i make these, i usually double the recipe and i'd never have the patience to roll up 96 individual cookies and then babysit them for 8-10 min in the oven for each pan.

I made some awesome biscotti last night.
well i haven't tried them but they look really professional!
i like making biscotti because they're not a super-sweet cookie, and a real biscotti recipe doesn't use butter so i don't have to substitute margarine (i hate margarine).
i'll post the recipe if you are interested.

you could call them mandelbrot if you want.

yes, please

I've frozen lemon bars fine. Got the idea from my m-i-l.

ok, well I'll see what I do next time, but iy"h I want to make the potato chip recipe first

the idea grossed me out at first but then i remembered how much you like potato chips, so i posted with you in mind.

how do you know that? (I actually didn't eat ANY chips on M or Tu and was soooo proud, until this morning something 'forced' me to)

ugh that potato chip cookie recipe has a pound of margarine in it - that's 4 sticks for one batch. gross.

Here is recipe. I didn't use any of the anise seed or extract. you can put chocolate chips in it instead of or in addition to almonds. almond extract would be nice but isn't necessary. i used parchment paper instead of a silicone mat.
it looks complicated but it's really pretty easy.

Anise Biscotti
Makes 32 ½-inch biscotti

This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft cookbook


Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon anise extract
• 1 teaspoon vanilla extract
• ½ cup sliced almonds
• 2 teaspoons anise seed

Method:

1. Preheat oven to 300° F.
2. Line 2 heavy large baking sheets with silicone baking mats.
3. Sift together flour, baking powder, baking soda and salt in medium bow and set aside.
4. Whip the eggs, sugar, vanilla and almond extracts and salt in a mixer with the whisk attachment on high speed until thick and pale yellow, about five minutes.
5. Add the flour mixture and blend on low speed until the dough is just blended.
6. Scrape down the bowl as needed.
7. Blend in the almonds and anise seed.
8. The dough will be slightly sticky.
9. Divide the dough evenly between the prepared baking sheets
10. Drop dough by spoonfuls onto prepared baking sheets, forming two 3 inch wide, 12 inch long strips and about 1 inch thick on each sheet. Moisten fingertips and smooth dough into logs.
11. Bake, until a skewer inverted in the center of the logs comes out clean about 25-30 minutes.
12. Remove from the oven and cool on the pans for about 10 minutes.
13. Reduce the oven temperature to 275° F.
14. Using serrated knife, cut logs on diagonal into ¾ -inch-thick slice.

Note: Wait until the first baking has cooled down COMPLETELY before cutting the cookies for the second baking. This is a must; otherwise the cookies tend to break.

15. Arrange slices on baking sheets.
16. Bake cookies until dry and slightly brown, about 10 minutes.
17. Turn the biscotti over and continue baking on the other side until they are completely dry and crisp, another 10 minutes.
18. Transfer to wire racks and cool completely before serving.

Note: Can be made 2 weeks ahead. Store in airtight containers at room temperature.

I actually didn't realize that when I started and if I wouldn't make it again it would be due to the high amount of FAT (mh always tells me that he prefers I don't try to give him a heart-attack with the health of the food in our home). However, since I told Spot I would make it and I had a little extra energy last night, I made them. They tasted VERY VERY decent. (Not my favorite cookie, still) but mh and my neighbor both liked it and I could see making it again if I'm not worried about fat.

The interesting thing is there's no egg, no baking soda, and no baking powder in it. So it doesn't really hold a cookie shape. I made the little balls and they turned into mini mountains, so it was still decent, but not the standard chocolate chip cookie shape. (I hope that makes sense).

I definitely would suggest trying it at least once, just to see it's not as gross as it sounds (and it doesn't even really taste like chips)