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Post by spike on Nov 1, 2017 14:08:26 GMT -5
I am always looking for new and interesting Christmas Cookies. I was hoping that you all would be willing to share some recipes.
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Post by spike on Nov 1, 2017 14:46:16 GMT -5
Donut Muffins Recipe
1/4 cup butter 1/4 cup vegetable oil 1/2 cup sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups flour 1 cup milk
Preheat the oven to 425F. Line a muffin tin with paper or silicone muffin cups and grease the cups with non-stick spray.
In a mixing bowl, cream the butter, vegetable oil, and sugars until smooth.
Add the eggs and beat to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Alternate gradually stirring a little flour and milk into the butter mixture, making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they're a pale, golden brown and a skewer inserted into the middle of one of the center muffins comes out clean.
Remove from the oven and let cool until you can handle them. Serve plain, or top with a glaze or simple cinnamon and sugar mixture.
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Post by spike on Nov 1, 2017 14:52:00 GMT -5
Kolache
Dough 1 package active dry yeast 1 cup warm milk ½ cup unsalted butter, softened 2 large eggs 6 tbsp sugar 1 tsp salt 1 tsp grated lemon zest About 4 cups flour Posipka 1 cup granulated sugar 1/2 cup all-purpose flour 1 to 1 1/2 tsp ground cinnamon 1/4 cup butter, melted
In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk.
In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt and zest. Blend in 1½ cups flour.
Gradually add flour until you get a workable dough. On a lightly floured surface knead the dough until smooth and springy, about 5 minutes.
Put in an oiled bowl, cover, let rise in warm place till doubled about 2-3 hours.
Punch down, divide in half, let sit for 10 minutes. Roll out 1/2" thick, use biscuit cutter and cut out rounds. Place on greased cookie sheet 2" apart. Cover with towel until doubled, about an hour.
Set oven to 375°. Use a spoon or your thumb to make dents in the rounds.
Cover in egg wash. Fill dents, sprinkle with Posipka.
Bake about 12 minutes or until golden brown. Transfer to wire rack until cool.
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Post by pepperhead212 on Nov 1, 2017 15:46:52 GMT -5
I used to make 3-4,000 cookies every Chistmas season, mostly for gifts (6,200 one year, when I sold a bunch, but that was too much!). I would start making the cookie dough in October, making logs out of them, wrapping in waxed paper, stacking on some cookie sheets (no pun intended) that fit perfectly in my freezer, and freeze them until baking time. 90% of my cookies would be slice and bake; some would be a little too hard when first removed from the freezer, so I'd remove those about 10 min. early (while working on other cookies).
I have a commercial range with a full size convection oven on one side, which holds 3 full sheets (26 x 18), which I line with parchment. I really need at least 2 helpers to keep loading and unloading that many sheets, as well as the cooling racks!
I have been making snickerdoodles (and eating a lot of them!), since I was able to help in the kitchen! Years later, I found recipes for oatmeal snickerdoodles, and CC oatmeal snickernoodles was a favorite of almost everyone that tried them - I was always getting requests for the recipe. I'll post that when I get on my PC later.
And speaking of oatmeal, a favorite icebox cookie for many years is the oatmeal one, and several years ago I made a delicious variation on it - Barley, instead of oat! I found rolled barley at the Amish market, and substituted it for oats in a number of recipes, and it was fantastic! They also have rolled rye, which I also tried, but they were less absorbant than oats or barley flakes, and it created a different, but delicious, cookie, with what seemed like English toffee between the flakes.
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Post by pepperhead212 on Nov 1, 2017 22:48:44 GMT -5
Here are all of my recipes I have put in an old program(this is why it spaced them out, and wouldn't let me consolidate them onto one line!) - Now You're Cooking! Note, these are my favorites. lol
Almond Spicebox
Biscotti, Multigrain and Seed
Biscotti, Chocolate Hazelnut
Bittersweet Chocolate Brownies
Black Pepper Chocolate Cookies
Browned Butter for cookies
Browned butter Shortbread
Chocolate Almond Spicebox Cookies
Chocolate Chip Coconut Macaroons
Chocolate Coconut-Nut Icebox Cookies
Chocolate Crinkles Chocolate Chocolate Shortbread Dark Chocolate Sables French Vanilla Sables German Squares Habanero Gingersnaps Hot Gingersnaps x 1/2
Oatmeal Bars Oatmeal Brownies Oatmeal Icebox Cookies
Oatmeal Snickerdoodles Oatmeal Snickerdoodles 1.5
Palm Beach Brownies Peanut Butter Cookies
Pecan Butterscotch Icebox Cookies
Pine Nut Cookies Russian Tea Cakes (Snowballs)
Sesame Icebox Cookies
Shortbread Shortnin' Bread
Snickerdoodles
Snickerdoodles 1.5
Sweeet and Salty Brownies
Tennessee Icebox Cookies
Wienerstube - chocolate spice cookies
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Post by pepperhead212 on Nov 1, 2017 22:54:02 GMT -5
And here are those snickerdoodles I mentioned earlier:
Chocolate Chip Oatmeal Snickerdoodles
2 cup(s) flour 1/2 tsp salt 1/2 tsp soda 1 tsp cinnamon 1/2 lb butter; softened 3/4 cup(s) sugar 3/4 cup(s) light brown sugar 1 tsp vanilla 2 large eggs 1 1/2 cup(s) oats 6 tb cinnamon 4 tb sugar 12 oz chocolate chips 4-6 oz walnuts, chopped
A. Sift together the flour, salt, soda, and 1 tsp cinnamon and set aside. Cream the butter and sugar in mixer bowl until thoroughly mixed. Add the eggs, followed by the vanilla, then gradually add the dry ing. mixture, followed by the oats, scraping the bowl several times. (add choc. chips and nuts now, if used). Transfer to a covered container, press a sheet of plastic wrap on top of dough, and refrigerate at least overnight.
B. When ready to bake, preheat oven to 400º and line sheets with parchment. Combine cinnamon and remaining sugar in a flat bowl. Roll dough into 1 1/4" balls, flatten slightly, and roll in cinnamon/sugar mix. Place 2" apart on sheets and bake 10-12 min.., or until browing around edges. Cool on a wire rack.
Yield: about 6 dozen
Note: These can be made without the CCs and nuts.
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Post by daylilydude on Nov 2, 2017 4:12:22 GMT -5
This may sound sad, but since I became a school bus driver we haven't needed to make cookies because right around the time that we take off for Christmas I will have a few parents that are standing with their child/children with a bunch of cookies for me to bring home... did I say I love being a bus driver...
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Post by Laura_in_FL on Nov 2, 2017 9:11:23 GMT -5
Free cookies is a great perk!
Those chocolate chip oatmeal snickerdoodles sound great, Dave. Do they have that soft snickerdoodles texture? Or are they more cake-like due to the oatmeal?
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Post by paulf on Nov 2, 2017 9:16:38 GMT -5
It does not matter what the recipe is...what matters is that there are good helpers making Christmas memories along with the cookies.
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Post by spike on Nov 2, 2017 19:05:32 GMT -5
pepperhead212, A couple years ago you shared your Habanero Gingersnap recipe with me and OMG YUMMY!! Because of you I now grow Habanero peppers and bought a dehydrator! <3 So any chance you would be willing to share the Wienerstube - chocolate spice cookies? I am gonna have to try the CC Oatmeal Snickerdoodles!!
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
Favorite Vegetable:: all of them
Joined: March 2012
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Post by aqua on Nov 2, 2017 19:14:46 GMT -5
nothing says "I love you" more than seeing smiling faces and helpful hands around a cookiesheet full of colorful creations
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Post by pepperhead212 on Nov 3, 2017 10:06:01 GMT -5
pepperhead212, A couple years ago you shared your Habanero Gingersnap recipe with me and OMG YUMMY!! Because of you I now grow Habanero peppers and bought a dehydrator! <3 So any chance you would be willing to share the Wienerstube - chocolate spice cookies? I am gonna have to try the CC Oatmeal Snickerdoodles!! That's so funny about the habaneros! I remembered posting those here before. I'll send you the wiwnerstune recipe. Funny thing is, an old recipe in one of my NTY Cookbooks, was the identical ingredients, but it was called Black Pepper Cookies, and was created by rolling into 3/4 inch balls, then pressed flat, with a bottom of a glass.
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
Favorite Vegetable:: all of them
Joined: March 2012
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Post by aqua on Nov 3, 2017 10:16:51 GMT -5
Do these taste like cake donuts? (stumbles over keyboard to edit post) oh this question was directed to the recipe about the doughnut muffins.
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Post by spike on Nov 3, 2017 12:20:51 GMT -5
aqua,They actually do taste like donuts! pepperhead212, I would love the recipe but you take care of you first!! Get well soon!!!
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Post by pepperhead212 on Nov 27, 2018 11:11:20 GMT -5
Bumping up another Christmas cookie thread.
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Post by meandtk on Nov 27, 2018 11:38:54 GMT -5
That just made me hungry!
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Post by meandtk on Nov 27, 2018 11:39:46 GMT -5
My favorite is the simple oatmeal and cocoa cookies that are cooked in the pot then dropped onto the paper to solidify. I lovvvvvvveee chocolate!
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Post by pepperhead212 on Dec 24, 2020 22:27:56 GMT -5
I baked very few this season, not surprisingly, since I won't be going around handing out cookies, like I usually do. Here are the pfeffernüsse that I made the dough for yesterday. I made these so that I could give a few to some diabetic friends. I used the same recipe I make snowballs with - with 3 oz of ground nuts - and I added the spices to it, for the Pfeffernüsse. But I also used palm sugar - not great, but better than other sugars for diabetics - and barley flour and some dark bessan (chick pea flour), these flours made in the Vitamix. I also put 1 tsp xanthan gum in, for 2 1/2 c of the flours, and it gave the cookies enough body, though these aren't the types that rise much - like shortbread. I just made them in the food processor, with cold butter. Pfeffernusse, the ones without dusting. by pepperhead212, on Flickr Pfeffernusse, dusted with 10x sugar. by pepperhead212, on Flickr Pecan snowballs, elongated, to distinguish from the pfeffernusse. by pepperhead212, on Flickr Pecan snowballs, before second dusting. by pepperhead212, on Flickr
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Post by Laura_in_FL on Dec 24, 2020 22:43:43 GMT -5
For cookies this year, I made snickerdoodles, raspberry macarons and lemon macarons. I also made walnut chocolate chip brownies. Brownies aren't really cookies, but I think of them as a close relative of cookies. The snickerdoodles are the only ones that most people would consider "Christmas cookies" to most people. But if it's a cookie or close relative of a cookie that I bake around Christmas, it's a Christmas cookie in my book!
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Post by paulf on Dec 25, 2020 12:19:20 GMT -5
Spike: Just saw this thread and tomorrow I am attempting Kolaches. When we visit Cedar Rapids, Iowa and the Czech Village, I tend to gorge myself on Kolaches. Thanks for the recipe.
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Post by pepperhead212 on Dec 18, 2021 0:14:52 GMT -5
I got back to making cookies this year - not as many as years ago, but more than last year. I got 6 recipes in the freezer over the last week, and yesterday I put together 2 recipes of Cream Cheese Snickerdoodles, which are refrigerated until bake time. And one Wienerstube, and two chocolate orange cookies - logs to add to those in the freezer. And 3 more logs of dough for the freezer tonight (I'm running out of space!) - Habanero Gingersnaps, 2 with sliced almonds, one without, for some people I know who don't eat nuts. And something that I did last night, was to brown a pound of butter for cookies, which gives an incredible flavor to shortbreads and other butter cookies. I'm sure I've posted my method for doing this in the past, but here it is again, for those who missed it. Simply put, what I do with this, that makes it different from other recipes calling for browned butter, is to add the milk back to the browned butter, bringing the weight back up to 1 lb (or whatever), so that the butter can then be used in any recipe, in which I want that delicious flavor. After browning it, to about 285°, I cool it to about 150-160°, and add milk, to bring the weight back up to 1 lb, whisking it to emulsify it, so that I can use it in any recipe calling for regular butter. I just store it in the fridge in a jar, chipping out chunks of it, to use 4 oz at a time, usually. Browning the butter for cookies, up to about 265 degrees. by pepperhead212, on Flickr Browned butter for cookies, up to 285 degrees, when I transfer it to the metal bowl. by pepperhead212, on Flickr Browned butter for cookies, cooled down to about 150 degrees, when I add the milk. Browned more, while cooling. by pepperhead212, on Flickr Browned butter for cookies, after adding milk, beginning to emulsify, at about 95 degrees. by pepperhead212, on Flickr Browned butter for cookies, beginning to solidify, around 75 degrees, when I put it into a Jar, to refrigerate. by pepperhead212, on Flickr Before this, I made sort of a Cuban Black Bean soup, of sorts, to take to my friends - the ones I have been feeding a lot lately, as they are remodeling their kitchen. One of the next couple of days I'll start baking these cookies.
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Post by pepperhead212 on Dec 19, 2021 18:12:35 GMT -5
I just made 5 more recipes of cookies - 3 different ones, which puts me up to 17 recipes, of 9 different types. It's just over 1,000, which is the first time I've done that since I was working! Now, the baking... I still have 8 oz of that browned butter left. Not sure what I'll make with it, but but maybe just some shortbread - the southern version with some light brown sugar, known as "shortnin' bread".
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Post by pepperhead212 on Dec 20, 2021 16:51:36 GMT -5
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Post by ladymarmalade on Dec 20, 2021 20:39:16 GMT -5
Sunday DD and I spent my only day off baking up as many cookies as we could. We didn't make quite as many as I would have liked, but considering it was our only opportunity, we did okay. We made Snickerdoodles, Zimstern, Linzer Biscuits, Sugar Cookie Cut-Outs, Lemon Bars, Ginger-Spice, Chocolate-Marshmallow and Cherry Cordial. I am going to try and squeeze in a batch of Molasses yet this week. They're my boss's favorite cookie, and I promised him a different cookie each day this week. Today I took him the Ginger-Spice and he was in heaven. Tomorrow is the Snickerdoodle.
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Post by Laura_in_FL on Dec 21, 2021 8:41:30 GMT -5
pepperhead212, over 1,000 cookies in a home kitchen - that is some serious baking! ladymarmalade, you have been doing a lot of baking, too! I will be baking on Thursday with my younger two boys. But I will be a lot less ambitious - only three types of cookies: snickerdoodles, chocolate chip, and white chocolate cranberry and almond.
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Post by pepperhead212 on Dec 21, 2021 10:26:45 GMT -5
Laura_in_FL, It helps to have a full sized convection oven - I can bake 3 at a time, and the only problem is getting the sheets ready, by the time the last ones are out, and getting those unloaded, and ready for more cookies! It's really not a job for one, and even two can't keep up with one batch after another. Here's a photo showing 2 full sheets - the icebox cookies usually fit 48 per sheet! All of those snickerdoodles of both types only took just under 40 minutes to bake - a batch of 3 sheets, and two batches of 2 sheets, because that's all I could fill, in the time the others baked. Baked CC oatmeal snickerdoodles, with the last few cream cheese snickerdoodles. by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 21, 2021 17:58:28 GMT -5
I baked 10 more recipes today, 3 Habanero gingersnaps, 3 of the chocolate ones - wienerstube and chocolate orange - and 4 French vanilla sables, almost like shortbreads. More of the gingersnaps than any, since they are thinner. Habanero gingersnaps, a third of them with no nuts. by pepperhead212, on Flickr Wienerstube - elongated ones - and chocolate orange - the square ones. by pepperhead212, on Flickr French vanilla sables - almost like shortbread. by pepperhead212, on Flickr Still have 10 recipes left, and I might bake more later. I have to use some new sheets of parchment, due to the spices in these.
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Post by pepperhead212 on Dec 21, 2021 22:19:27 GMT -5
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Post by brownrexx on Dec 22, 2021 10:12:37 GMT -5
Once again I am fining myself wishing that I was one of your neighbors pepperhead212, I would LOVE to help you eat some of those beautiful cookies!
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Post by Laura_in_FL on Dec 22, 2021 11:40:35 GMT -5
Okay, so here's a different question: how do you store all of those cookies until you give them away? Nice cooling racks, by the way. You made those, right?
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