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Cookie recipes w/photos

lordoffire said:
ahh, they weren't yours...but still a lot


have used a recipe meant for houses to make cookies, and it's turned out pretty well...right amount of chewy and soft
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not sure what you mean... I did make them all... I just didn't EAT them all :giggles:

I took pictures of them like that for my photobucket album... because I sell Christmas platters and wanted to show people the assortment


canadia said:
ETA - going to try with wowbutter and applesauce in place of the peanut butter and butter for a "Lex friendly" cookie. I've also found chocolate chips at Whole Foods that are Dairy free.
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Those cookies sound great! well, I'm not a coconut fan, but my peeps would love them!

From DD's vegan days, I remember that Trader Joe's chocolate chips are also dairy free ...... and we used Earth Balance in place of butter ... maybe they're cheaper there than at Whole Foods :9:
 
I should have added that i make that many because ever since I can remember, I've made thousands and given them to EVERYbody ..... teachers, librarians, church associates, neighbors, everybody who visits our house, everyone whose house we go to, etc..... and now I make even moreeeeeeee and sell them :bliss:

Joan...... the fairy drops are pretty easy ... and the crescents and almond balls..... though it's kinda hard to match a FOUR ingredient recipe :lol:
 
I am going to try the Melting Moments - they sound great. What's a cookie stamp though?
Also for the Batons can I just use my standard Spritz recipe (it was my grandma's) and then dip in chocolate?
 
one of these.......

3-Cookies3Stamps72dpi.gif


I have several, but wanted something bright and colorful for my Christmas platters, so I switched to rolling mine in multi-colored coarse sugar instead. I flatten them with a glass or my fingers


For the batons, as long as it's a dough that presses well, like spritz, I'd say for SURE!

These are great to use on theme platters... different sprinkles for different holidays/themes/whatever... pastel sprinkles for Easter, red and green for Christmas, fall colors, colors to match your school event, whatever !!!

I LOVE the mocha batons too :drool:
 
stazmatic said:
I am going to try the Melting Moments - they sound great. What's a cookie stamp though?
Also for the Batons can I just use my standard Spritz recipe (it was my grandma's) and then dip in chocolate?
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I think I just used the bottom of a glass to smash them down a bit.
 
oh Liz! DD says something changed with the dairy-free status of the TJ's chocolate chips I mentioned and she's not sure if they still are.... she'll check next time she goes to work
 
Look at you, Joan.... giving out baking advice... i'm so proud :kitty:
 
Now can we talk about the cookie press that we use for our spritz cookies - that was a fun conversation last year! :lol: Doesn't Mary have the really big Electric Maxinator 5000?!?!? :lol:
 
cookiemom said:
:lol: i was gonna say that

But for real, they're pictures of the different varieties of Christmas cookies I made last year... I always make 11-12ish different standards and then rotate in one new one.... if the new one is really gooooooooooood, then one of the standards gets kicked out :lol:

this years' new cookie is red velvet crinkle... I think the "regulars" better step it up a notch, cause i think red is gonna be some serious competition :stretch:

No, not YOU, red... the cookie! :giggles:
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:tap: I was all ready to jump all over that one!!
 
I got an old fashioned cookie press off of Ebay that is the same kind my grandma used to use. A Wear-ever cookie gun. I have tried the newer ones in the store and the Pampered Chef and I think they suck. This one takes a little finessing in the beginning but once you get warmed up it is the bomb!
 
Fuzzysox said:
Santa needs to bring Cookie a nice big Hobart mixer for Christmas!
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:stretch:

Terry%20wMixer4.jpg


stazmatic said:
I got an old fashioned cookie press off of Ebay that is the same kind my grandma used to use. A Wear-ever cookie gun. I have tried the newer ones in the store and the Pampered Chef and I think they suck. This one takes a little finessing in the beginning but once you get warmed up it is the bomb!
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Yep, that's the one I have! I've had it forever and I LOVE IT! :bliss:


$(KGrHqV,!hsE5huInruNBOZPNY2fLw~~60_35.JPG
 
stazmatic said:
I got an old fashioned cookie press off of Ebay that is the same kind my grandma used to use. A Wear-ever cookie gun. I have tried the newer ones in the store and the Pampered Chef and I think they suck. This one takes a little finessing in the beginning but once you get warmed up it is the bomb!
Click to expand...

Good to know! I'll keep a look-out for that at goodwill. I have those regular cookie presses, and they are horrible, and I never even knew they had electric ones.
 
Question: How do you keep so many cookies fresh? My neighbor gives us cookies every Christmas, an assortment of homemade ones, and she starts making them the first week of December, gives them out the next week...I have to admit, we don't eat all of them because most of them are hard and stale by the time we get them. I only make 1-2 types because I can only manage to keep 1-2 types fresh and yummy. What's the secret to making huge batches of different varieties?
 
I only make cookies with a long shelf life..... many cookies will stay fresh and yummy as long as they're in covered tins.... and like Lisa mentioned, adding a slice of white bread helps.... though I haven't ever done that yet.

Honestly, some years I've had cookes leftover and just forgotten about them for months :redface: and some of them are still good.... of course, not freshly awesome, but not stale or hard either...

Any varieties I try that don't pass the "lasts a long time" test don't get repeated the next year :hurt:
 
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