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Posted: Wed Dec 16, 2009 11:21 am
by Connie
Minde...you mentioned that my cookies were so crispy, but they should be very moise and they stay chewy. I hope no one else had a problem like that.
I definetly underbake them to help them stay chewy, so maybe that's why yours were crisp.
Daughter and I made typical butter cookies last night and they were sooooo good. Just melt in your mouth. I do all the hard work and she decorates them...and she's 30...lol
Posted: Wed Dec 16, 2009 11:26 am
by djmom
Connie,
Made the cookies last night. The family loved them!
I do think I overbaked though. They were to die for coming out of the oven, but then did get a little harder than I wanted.
I think what happened for me was that I was going for the light brown around the edges, and paid more attention to that than the time. So I probably baked for 10-11 minutes.
Overall though a good first effort and I will definitley make again and just cut the time a bit.
Unfortunately I had to give them all away to my daughter's school, but hope to make them again for us soon!
Thanks for sharing your recipe!
Posted: Wed Dec 16, 2009 1:02 pm
by Connie
You really have to watch these cookies because the toffee can burn on the bottom of the cookie really quick. When you see the slightest brown around the edges, even though they still may look soft in the middle, they're done. Let them sit for a couple minutes and take a metal spatula to get them off the tray to cool. I've found that rubber ones don't work as well because of the edge you have to get under the cookies. But...another thing I've found is pieces of cookies get on the metal spatula, and you get that to eat
)
All these little things we do for cookies
Posted: Wed Dec 16, 2009 1:54 pm
by California Girl
Connie, my cookies came out perfect! I baked them for 10 min. exactly on parchment paper. They're soft and chewy and not burnt on the bottom!
And they slide right off the parchment paper, so it's easy to get them off the tray and you don't have to wash it!
Posted: Wed Dec 16, 2009 5:15 pm
by mindehankins
I might have overbaked, but we love them and I'll overbake them again next year!
I'll try some NOT overbaked, but I really love them the way they are.
You're right about the sticking. I'll use parchment paper next time.
Re: Thanks XOXO
Posted: Thu Dec 17, 2009 10:03 am
by jdw
Lindy wrote:Ahhh, Pfefferneuse! I lived in Milwaukee for a long time before moving to Connecticut. Lots of German influence there still.
Are you looking for any specific type of cookie? I make so many that it's hard picking just one. I do have a recipe for Salted Nut Bars that a friend's mother dubbed "Mortal Sin on a Plate"....she was 90 years old at the time so that totally cracked me up.
Hooray for anyone who can worry about mortal sins at that age!
Salted Nut Bars
Crust: 1 1/2 C flour
1/2 C butter
3/4 C sugar
Combine above ingredients and pat in greased 9x13 pan. Bake at 350 degrees for 10 min.
Melt until smooth:
6 oz butterscotch chips
1/2 C light Karo syrup
2 TBSP butter
1 TBSP water
Pour over baked crust. Sprinkle 12 oz of coarsely chopped mixed nuts on top. Bake 10 min more. Cut while warm but after the syrup "sets up". I have to triple and quadruple this during the holidays.
Hi Lindy - I am going to the grocery store today to get all of the ingredients for this recipe. What type of nuts to you like to use?
Thanks.
Posted: Thu Dec 17, 2009 1:41 pm
by lexi
I've just read this entire thread and can't wait to make as many types of these cookies, bars, treats as possible this weekend! Found out that at my new job they do a cookie swap for Christmas. I'm not really a cook or baker but I'm going to attempt to become one, even if it's just for this weekend. These great recipes sound great and different then the normal holiday cookie. I'll let you know how they turned out on monday!
Posted: Fri Dec 18, 2009 11:37 pm
by Lindy
jdw - I just used mixed salted nuts. I get the kind without peanuts to make them a little more special, but it you like peanuts that works too. They're all good in this recipe.
lexi - Enjoy!
Lindy
Posted: Sat Dec 19, 2009 7:56 pm
by jdw
The crust on my salted nut bars did not turn out - still had lots of flour showing. I used self rising flour - is that the right kind Lindy?
Posted: Sun Dec 20, 2009 5:47 pm
by Lindy
jdw - The crust always looks a little dry and crumbly for that recipe but if you press it down in the pan it will turn out fine. It shouldn't matter whether you use self rising flour.
Posted: Mon Dec 21, 2009 1:59 pm
by Lulu76
I just finally read this thread, and I'm feeling a little inadequate on my cookie baking. I'll have to incorporate some new recipes next year, but honestly, I have been doing the same recipes for my tins since 1997. A few things change here and there (the Snickers fudge was a pain in the butt to make, so it got axed and the brownie Christmas trees didn't transport well), but generally it's the old standbys that I loved growing up: Chocolate chip, oatmeal scotchies, snickerdoodles, chocolate crinkles, thumbprints, peanut blossoms, rum balls, homemade caramels and potato candy.
I would love to add new stuff, but I've honed the list down to a list of favorites and I still spend days shopping and baking!
If I ever buy a house, I think I'm going to find one with two ovens!
Posted: Mon Dec 21, 2009 3:32 pm
by California Girl
Lulu, Lindy's method of making all the dough & freezing the cookies "raw" is a life saver! I think I'm going to keep that practice through the year. Always having some frozen cookies to pop in the oven after dinner is ever-so-much more fun than "store bought."
Posted: Mon Dec 21, 2009 7:07 pm
by mbw1024
tonight I baked off some Earl Grey cookies. SO simple and heavenly if you are a tea fan!
Posted: Mon Dec 21, 2009 7:10 pm
by Maryanne
i just baked about 7 dozen crispy delicious gingerbread cookies into star, holly, tree and 'boy' shapes... i don't have the energy to ice them yet... but they smell great.
Posted: Mon Dec 21, 2009 9:17 pm
by California Girl
Yesterday I baked another batch of Starlight Mint Cookies, Salted Nut Bars and (yes, again!) Coffee Toffee Bars. Today I made another 90 of Bev's peanut butter balls and about the same of the oreo/cream cheese thinga-ma-bobs. 7 tins of varying sizes filled and in the fridge for "gifting" tomorrow!
I'm beat! Seriously!
