The Cookie Recipe Thread

Cafe Society
1

I’ll admit I started this thread with an ulterior motive - more people need to know about Pink Things. Place favorite and/or holiday cookie recipes in this thread.
Here’s my contribution:

Unfortunately, a lot of my family’s “this recipe has been handed down through generations, so don’t give it away!” recipes actually originated on the side of a bag of chocolate chips back in the fifties. However, I’ve never seen anyone else make Pink Things, so I’ll assume they’re pretty rare.

Also, I don’t know why they’re always pink - probably some running joke about there not being enough red food coloring around. They were named by my mom’s high school boyfriend, as in “Hey man, y’all got any more of them pink things?”

Anyway, I finally leeched the recipe away from my mom. For health-conscious Dopers, don’t worry, they’re only about 1/3 butter and 2/3 sugar, so it’s a lot more likely they’ll dissolve your fillings rather than kill you outright.

1 C. margarine
1 C. cooking oil
1 C. white sugar
1 C. powdered sugar
2 eggs
1 tsp. cream of tartar
1 tsp. baking soda
1-1/2 tsp. salt
1 tsp. vanilla
5 C. flour

Mix this in the order it’s given, cover the mixing bowl in plastic wrap and let it set in the refrigerator overnight.

In the morning, roll the cookie dough into 1" balls. Place them on an ungreased cookie sheet, and flatten them slightly, using the bottom of a glass that’s been dipped in sugar. (Wetting the bottom of the glass to make sure the sugar sticks to it isn’t necessary.) Bake at 350 F for 11-13 minutes.

Frosting: Mix powdered sugar, 1 tsp. almond extract, and water until it becomes a viscuous paste. Add a few drops of red food coloring. When the cookies are cool, put a dollop of frosting on each one - it will spread out and cover most of the cookie as it sets up.

Eat.

3 or 4 Pink Things with a cup of coffee is highly recommended.

2

I know what you mean about the “family recipes” coming off a chocolate chip bag. My family’s chocolate chip cookie recipe is extremely close to the original “Nestle Tollhouse Morsels” recipe that’s on the package, but somehow they come out different than everybody else’s. I think it all lies in the fact that we use room-temperature butter as opposed to melted or something. They come out cakey and delicious.

My great-grandmother wrote down a recipe for butter cookies, but she probably got it out of a cookbook. I don’t have my recipe book near at hand, but when I can find it, I’ll share the recipe for smorbakelser (I’m missing an umlaut over one of the vowels, but I don’t know which one).

3

I know what you mean. My grandma makes this family famous apple cake that she got out of an old cookbook,but hers always seems to taste better than any other basic apple cake I’ve had.

4

I’ve got a couple of cookie recipes to share; one of them, I think, does come from the Borden’s sweetened condensed milk can, but it’s been around for a long time and the version I have may be slightly different. I also, when making tollhouse cookies, follow the recipe on the bag of Nestle’s tollhouse morsels and have found that if you let the butter/margarine soften at room temperature, the cookies come out much better (soft) as opposed to hardened if you melt the butter or let it get -too- soft!

First recipe, called “Hello Dollys” is also called “magic cookie bar” on the Borden’s milk; make them in a 9" X 13" pan:

1/4 lb butter (1 stick) (can use margarine)
1 cup graham cracker crumbs
1 cup angel flake coconut
1 large package Nestles (or other) chocolate morsels
1 cup walnuts, chopped
1 can Borden’s Eagle Brand sweetened, condensed milk

Melt butter/margarine in pan and then add graham cracker crumbs, mixing well with butter. Spread over bottom of pan. Then, cover crumb & butter mixture with a layer of each of the following in this order: coconut, chocolate bits, chopped walnuts. Then, pour condensed milk evenly over all. Bake at 350 degrees for 30 minutes; allow to cool in pan but loosen the edges when you take from oven. Cut in one inch squares.

I should warn that the above cookies are -extremely- rich; if you have problems with your gallbladder you are forewarned! LOL I do make them every year at Christmas but have to limit myself to one or two…

Second recipe is an old family favorite, made every year at Christmas as well.

Rich Pecan Puffs

Blend:

1 cup butter with
1 tsp. salt &
2 tsp. vanilla

Add

1 cup confectioners sugar gradually. Cream well.

Sift in:

2 cups flour, then add
2 cups finely chopped pecans

This dough will be stiff, but when it is well mixed, shape the dough into little balls, place on greased cookie sheet and bake about 15 minutes in a 350 degree oven (heat should be moderate; oven temps may vary, so whatever is moderate for your oven!)

Remove from cookie sheet and quickly roll in confectioners sugar. After they have cooled, roll them again in confectioners sugar. Store in an air-tight container.

Again, these cookies are very rich (all that butter and pecans too… ) but they are also extremely delicious. Enjoy!

5

I’ve got a great one that I just made today, but it’s not mine; it’s from Marcel Delsaulniers, the executive chef at the Trellis restaurant in Williamsburg, VA. I’ve got most of his cookbooks, most of which are desserts only.

Ahem. “Chocolate Cinnamon Tiger Cookies”. This involves two separate batches of cookie dough, which are stacked on top of each other, cookie by cookie, to create a sort of striped effect (hence the “tiger” part). The recipe makes a dozen extremely large (about 4" in diameter) cookies.

Cinnamon dough:

1 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 stick unsalted butter
2 eggs
1/2 teaspoon vanilla
1 cup chopped pecans

Sift dry ingredients (first four) together. Cream butter and brown sugar in mixer. Add eggs and mix for a minute or so. Add vanilla and mix again. Add dry ingredients and mix again. Add pecans, mix briefly, and finish blending by hand.

Chocolate dough:

5 ounces semisweet chocolate
2 ounces unsweetened chocolate
3/4 cup flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 stick unsalted butter
1 egg
1/2 teaspoon vanilla
1 cup chocolate chips

Melt semisweet and unsweetened chocolates in a double boiler (about 8 minutes if you cover the top with Saran wrap). Stir until smooth. Sift dry ingredients (flour, salt, baking soda, and cocoa) together. Cream butter and brown sugar in mixer. Add egg and mix some more. Add vanilla and mix again. Add melted chocolate and mix yet again. Add dry ingredients and chocolate chips and mix briefly, then finish blending by hand.

To bake:

On each of three baking sheets, place four portions of cinnamon dough (about a quarter cup apiece), then mash an equal amount of chocolate dough on top of each portion of cinnamon dough. Bake at 325 degrees for about 25 minutes; for best results, use different racks of oven, and switch positions at the halfway mark.

Absolutely the best cookies I’ve ever had. Made a batch for my next-door neighbors to thank them for watching my place when I was out of town for Thanksgiving; they were very well received. Enjoy. :slight_smile:

6

These are really good and unusual oatmeal cookies. And they about five minutes to put together.

oatmeal crisps

1 cup butter, melted
2 t water
2 t maple syrup

1 cup flour
1 cup sugar sift together
1 1/2 t soda
1 t powder

2 1/2 cups quick oats
1/2 cup sugar for rolling

combine and chill form into 1 inch balls roll in sugar flatten slightly on ungreased baking pan bake at 350 for 12-15 min.