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12/20/2006
Accept cookies from alittlepregnant.com?
A wise old crone dressed in a cochineal-dyed caftan, leaning on a gnarled staff carved to resemble the most potent of male organs and sagging under the weight of several dozen primitive-looking fertility totems once told me —
Wait, no, it was Julia. I was telling her that I'd known it would hurt to get to this point, but I hadn't imagined how much. And that I'd known it was probably coming, since even if we'd gotten to retrieval and transfer the chance of a pregnancy was still not especially great. That I'd been scared to reach the end of the line, scared of how awful I'd feel, but that I hadn't anticipated just how awful awful would be.
You know, I love these little heart-to-hearts over a hot, restorative beverage. (Her: tea with sugar. Me: café au lait et cuisse de mouche.) We have regretfully agreed that it's simply a shame that we'll have to stop speaking upon her next positive hCG test. Yes, a real shame, but there it is.
Anyway, she said something that has stuck with me, something profound worth passing on to you. "Grief," she said, "unlike pie crust, cannot be prebaked."
Plenty of other things can. Some people drink to deal with their stress. Believing that there are few circumstances so dire that they cannot be more bravely endured with a liberal application of butter and sugar, I bake.*
Also, come the holidays, I bake to say thank you, to our friends and family, Charlie's caregivers, the mailman, the neighbors, the people who, in one way or another, helped us through another year.
And this combination — crushing stress plus weepy gratitude — made me think of all of you, my friends inside the computer, who have made this awful month easier. I want to give you cookies.
__________
* And drink.
This year's holiday cookie project encompasses 26 different kinds of cookies mixed, dropped, rolled, cut, baked, decorated, packaged, and delivered. (Not pictured: three gluten-free varieties.) This is almost double my previous record. Do you think I've been a little, well, anxious?
Here is the fruit of my labors (and by "fruit" I mean "not actually fruit, because unlike cookies, I don't have a problem with Charlie eating enormous quantities of that.").
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Cheesecake brownie bites. From Nancy Baggett's The All American Cookie Book. Resist the temptation to overfill your mini muffin cups or else they'll look very sad when they deflate upon cooling. |
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Oatmeal butterscotch bars with an additional drizzle of melted white chocolate. |
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Chocolate cherry toffee brownies from Regan Daley's In the Sweet Kitchen. (Recipe modified by using cake flour instead of all purpose and baking in a square pan. Usual practice modified by not eating half the pan as soon as they came out of the oven.) |
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Chocolate mint brownie cookies. Think Girl Scout thin mint, only...not thin, and not chocolate-covered, and not sold by Girl Scouts. |
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Double chocolate coconut cookies. From Martha Stewart's 2005 holiday cookie edition. (Scroll down here for the recipe.) I suggest you add some coconut extract if you want coconut flavor in addition to its chewy texture. |
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Peppermint checkerboards. Recipe and technique from Nick Malgieri's Cookies Unlimited. I modified Malgieri's vanilla sablé recipe by replacing half of the vanilla with peppermint extract, and then dyeing the holy Christmas shit out of half of the dough. |
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Chocolate chip cookies. From Carole Walter's Great Cookies: Secrets to Sensational Sweets. The name of the recipe is Carole's Really Good Chocolate Chip Cookies. Know what? True. Pulverized quick-cook oatmeal seems to be the key. |
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Caramel brownie bites. From the Baggett book. The recipe calls for a mini peanut butter cup mashed after baking into the still-hot cups. I used a Rolo candy. |
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Cashew caramel cookies. From Martha Stewart Living, March 2005 and the 2005 holiday cookie edition. Stupendous, probably my favorite. However, they don't travel well at all because the caramel stays sticky even upon setting. Make them and save them for yourself. |
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Cinnamon swirls. From the Walter book. These were made from her basic refrigerator cookie recipe, with cinnamon sugar swirled into part of the dough. I rolled the log in finely chopped walnuts before slicing and baking. |
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Coffee shortbread squares. From Fine Cooking's 2003 holiday baking issue, plus a drizzle of bittersweet chocolate to the top of the cookies. |
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Cranberry pecan tassies. A basic cream cheese dough filled with chopped cranberries, chopped pecans, brown sugar, egg, vanilla, and bourbon. |
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Cuccidati. Figs, nuts, sugar, juice, and booze, macerated for weeks, then baked with a good friend. What's not to like? Family recipe (included in the comments) courtesy of my friend T. |
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Dulce de leche bars. From Catherine Atkinson's The Cookie and Biscuit Bible. They're topped with swirled white, milk, and dark chocolate, some of it tinted a startling blood-red. I mean Christmas red. |
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Fruitcake cookies. The faded Xerox from my mother with this recipe on it claims that the true name of this cookie is Mrs. Claus's Cookies, but I'm guessing that's a typo because I think that's pretty dumb. Candied fruit, coconut, and chocolate chunks. Plus rum. I did say I drink, you know. (Super-crappy scan of a printout of a super-crappy scan, complete with my mother's handwritten note. Analyze it as you will.) |
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Refrigerator cookies. Carole Walter again. A single batch of this dough can be divided to make several variations on the plain cookie, like the cinnamon rounds above. |
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Chocolate snow caps. Walter. If you can get good quality nonpareils, they're worth it; I buy appropriately colored ones from a local chocolatier when they're produced for various holidays and freeze them until I need them. |
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Maple sugar cookies. Nancy Baggett. The dough is very sticky and fairly fragile once cut; chill it ruthlessly and repeatedly. Prettiest cookie I know of. (Scroll down for recipe.) |
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Oatmeal cinnamon raisin cookies. They're chewy and cinnamony and really, really sweet. In fact, they have just bored several new cavities into your molars as you looked at their picture. Merry Christmas! |
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Orange slices. From Good Housekeeping, October 1988. Good enough and pretty enough that I make them every year; the orange sparkling sugar on the outside makes a very realistic looking rind. (Crappy scan of printed recipe. I wash the outside of the log with egg white, then roll it in coarse sparkling sugar before wrapping tightly to chill.) |
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Spice pretzels. From The King Arthur Flour Cookie Companion. They're rolled and cut, then brushed with egg wash and sprinkled with Swedish pearl sugar. Very trompe l'oeil. (Charlie, looking at the printed map I included with my trays: "[Sobbing.] Want to eatta pessssellllllll.") |
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Rainbow cookies. I am not going to tell you where this recipe is from because I forbid you to bake them. They are a gigantic pain in the ass and they are simply not worth the trouble. (Okay, okay: it's from Carole Walter's book, but don't say I didn't warn you.) |
Please bake and enjoy. And if you have an excellent cookie recipe of your own, please point me to it in the comments — there's no telling what next winter will bring, but I'll most likely need to get baked.
Comments (123)
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yum.
Just yum.
Good heavens, you make me tired to think of it. I think it's good that I end up with three types of cookies from a whole day of baking each year with my sisters. That's it--one day--no more.
Good grief therapy! So sorry that's the reason. Love Julia's quote. Gonna have to remember that.
My favourite Christmas Cookie recipe, handed down through the generations:
Chocolate Peanut Butter Drop Cookies
2 cups white sugar
5 tbsp powdered cocoa
½ cup milk
¼ cup butter
½ cup peanut butter
1 tsp vanilla
pinch salt
3 cups quick oats
Combine first 4 ingredients in a sauce pan on med-low until just below boiling (DON’T BOIL!). Remove from heat and add last 4 ingredients in order listed. Drop onto table or counter top to cool. Makes ~3 dozen
Holy hell, are you serious? Don't you have a toddler running rampant in your house? How do you find the time?
I have been planning for weeks to make a single batch of simple christmas-tree-shaped sugar cookies with decorative icing, and have yet to squeeze that project in, despite the fact that my parents have been here helping with my toddler for a week.
Once again, I am in awe. Hoping that you find the baking (and subsequent cookie consumption)therapeutic.
Is it possible, while simultaneously being deferential to the difficulties you have encountered and are processing to pounce and beg you for the recepie for cuccidate? My Grandpa Joe, the Italian chef, made them for everyone every year. We'd get our tin and open it immediately. The cookies were usually gone by sundown.
This year Grandpa Joe had several strokes and remembers very little of his former life. Including his recepie for cuccidate which he refused to write down because he was going to live forever.
I want to take up the banner, but I do not have even a starting recepie.
May I beg you for yours? And may I also tell you that all those cookies made my mouth water?
Wow. I wish I could have turned my grief over my miscarriage into something half as productive...and delicious!
I'm a long-time reader, very infrequent commenter, but I just wanted to tell you how much your words have meant to me, especially these past couple months since I had my miscarriage. Your honesty and openness have been a real gift, and I wanted to thank you.
Krissy, here you go. It's from the grandmother of a friend of a friend:
GRANDMA VERTINOS CUCCIDATI
FILLING
1 lb figs
1 lb pitted dates
1/2 c brown sugar
1 cup water
2 T grated orange peel
1/4 c orange juice
2 T brandy or whiskey
1 1/2 t cinnamon or combination with nutmeg, cloves, etc.
3/4 c chopped nuts
Combine dates, nuts, sugar, water. Bring to a boil and simmer 5-8
minutes. Drain, reserving water. Grind figs and dates in food processor
or with meat grinder. Combine all ingredients, including the water from
the pot, and refrigerate 2-3 weeks.
DOUGH
2 sticks unsalted butter
1 c sugar
5 c flour
5 t baking powder
1 t salt
3 eggs
1/2 c milk
1 1/2 t vanilla
Sift flour, sugar, baking powder, and salt. Cut in butter with a pastry
blender, two knives, or your fingers. Beat eggs lightly with milk and
vanilla, and add to mixture. Knead for 2 minutes, adding very little
flour. Let rest for 15 minutes. Working in batches, cut strips of dough 3
wide. Put the filling in the middle, close the sides, and cut in 1
slices. Bake at 375 for 12 minutes or until bottoms are golden.
ICING
1/2 box confectioners sugar
water, milk, or cream to make a paste
1/2 t anise extract
Combine all ingredients, mix until smooth. Ice cookies and decorate with
little sprinkles, if desired.
Makes 12 dozen.
Thank you, Julie! You've just singlehandedly made our family a better place to live. I will send you some next Christmas.
The rule in my house is
"If its baked.... it's either bought or brought"
You skipped the rum balls? I'm amazed. Don't use the Martha Stewart magazine recipe because if you "Accidentally" put too much rum in, they get nasty. And the longer you save them in the fridge the stronger they get. Just don't feed 'em to Charlie. I prefer to roll mine in holiday sprinkles since I can never find that clear, chunky sugar.
Snickerdoodles are the greatest.
NGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Guarantee your friends or guests will eat them up (Charlie, too).
My husband is addicted to Cowboy cookies which are oatmeal chocolate chip and pecan cookies with or without coconut. He's a Charlie too.
Lots of hugs go out to you, Julie, I pray your new year is a much better one.
3 gluten free cookies?!?!?!
Would you please, please, please share the recipes for those?
I'm off to raid the office kitchen for hot chocolate packets. Don't judge...it beats the sweet craving!
Do we need to schedule an intervention for this, um, baking problem of yours?
Not a cookie, but still delicious. If you don't like the grainy, too-sweet fudge most people trot out, then this one's for you.
Chocolate Peanut Butter Fudge (no idea where I got the recipe)
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semisweet chocolate chips
1/3 cup peanut butter
1 Tbsp light corn syrup
1 tsp vanilla extract
Combine milk, chips, peanut butter and corn syrup in saucepan. Cook over
medium heat until chocolate is melted, stirring constantly.
Remove from heat; stir in vanilla
Pour into well-greased 8"x8" pan. Chill until firm, then cut into squares.
I love a good cookie. You've been mighty busy!
My favorite cookie, though it is not all that holidayesque, is on my site here: http://chinacat.dnsalias.org/roller/page/sunfrog/20050513
Its also dairy free!
what I want for Christmas is just 10--no, I'll get greedy and make it 20--percent of your energy and creative focus.
Hope you, Paul, and Charlie have a wonderful holiday!
Love,
Kathy W.
I just made these again last night, and if you like almond, you will LOVE these! It's a friend's family recipe. They're a little fiddly to make -- not really difficult, just time-consuming -- but they are worth every second and it makes a ton.
Banket (traditional Dutch almond pastry)
1 lb almond paste
2 c. sugar
3 eggs
4 c. flour
1 lb unsalted butter
approx. 1 c. ice water (you may need more or less, depending on humidity, etc.)
½ tsp salt
¼ cup milk or 1 egg white, beaten until bubbly
Let almond paste, sugar, & eggs stand in a bowl for 30 min.
Blend flour, salt, & butter until mixture resembles fine granules (I use a food processor for this, others use a pastry cutter). Add ice water slowly. Dough should be VERY wet. Divide dough into 4 equal parts.
Prepare filling by mixing almond paste mixture well (I use my hands, and just squish it all together).
Roll each section of dough on well-floured surface to 8x13 inches. Cut lengthwise into 2 equal strips.
Spoon 1/8 of filling down the center of the dough. Fold over the ends and then the long sides, moistening with water to seal.
Place rolls seam down on a parchment-lined cookie sheet. Brush tops of rolls with egg whites or milk.
Bake at 425 for 10 minutes.
Prick holes on top for air (don’t go all the way through to the filling!) and return to 375 oven for 10 minutes or until light brown.
Let cool; slice and serve. (This makes a lot. If you’re not going to serve all of them at once, leave the extra logs unsliced – they freeze well, and they get better the more time they have to “cure.”)
Dear God, woman, you have so far bested my apparently meager cookie efforts that I feel foolish having shown any sense of pride in my paltry 4 kinds of cookies & 2 kinds of candy. (Also, given my copious butter consumption in pursuit of those treats, I shudder a little to think of your butter bill.)
I feel suspiciously like a needle exchange worker even going here, but two kinds I bake that I especially like: Rugelach (recipe posted recently on my blog; can be made with nearly any dried fruit), and a new one this year, Heavenly Cranberry Bars (Googleable). Both are quite pretty and very tasty.
Also, in a completely random aside: should you tire of baking sweets, I have recently fallen in love with the NY Times no-knead bread recipe--fiendishly versatile (delicious both plain or with some rye flour, raisins & walnuts)and disturbingly easy.
Best of luck in baking through the grief. You're in my thoughts.
Heavens! You have been a bit anxious, haven't you? I am very impressed by the variety and loveliness of these cookies. Re the rainbow cookie: I once made a Valentine's Day cookie from a Martha Stewart recipe that was a total pain in the ass but oh, so delicious. Six years later recipients of this cookie still wax poetic about them and wonder when I'll bake them again. I figure it will be when I forget the PITA factor--maybe 10 more years?
I also wanted to say that I'm very sorry that you've reached the end of the line, as it were. That blows. (Understatement of the year, however heartfelt.)
My God, woman, you are an inspiration--or a warning, I'm not quite sure which. I just started my baking/candy-making with the easiest of the bunch: coconut macaroons using dough sold for my daughter's preschool fundraiser. Yeah, it's a cheat, but my husband loves coconut, so they're for him. Next up is my MIL's sugar cookies; this is the first year I'm attempting Christmas cutouts--I have NEVER made a rolled cookie dough--so I'm a little nervous about that. Meanwhile, the chocolate ganache for my amaretto truffles is chilling--roll the truffles tonight, let them sit out tonight to get a "skin," then coat tomorrow morning. And then we'll wrap up with mint patties--easiest candy on the planet: sweetened condensed milk mixed with confectioner's sugar and peppermint extract. Nothing, compared to your prodigious output, but it will get us through the holidays!
I like to riff on the oatmeal-raisin cookie recipe inside the lid of a canister of Quaker Oats (quick-cooking, I think—am too lazy to walk to kitchen to check). Raisins? Feh. I skip the raisins and instead throw in everything delicious—chocolate chips, pecans (which I like fresh out of the bag, but baked into extra-light crunchiness? Quasi-orgasmically tasty.), and dried cranberries. I follow the rest of the Quaker recipe—butter, not margarine, of course. And I think I skimp on the cinnamon (shook some in without measuring), because it clashes with chocolate a bit.
Julie, I read somewhere that baked goods can tolerate a lot more vanilla extract than recipes generally call for, and often taste better with extra. The writer recommended letting your kid measure and add the vanilla (though maybe not at age 2) since he can't ruin anything that way. I also find that if I buy pasteurized or organic eggs, I feel better about feeding raw dough to my kid. Though it's not like I've ever heard of anyone, anywhere, getting salmonella from cookie dough, so I should chill out on that front.
And I've never had cashew cookies, so I'll have to try out that cashew-caramel recipe! Maybe Santa will like them on Christmas Eve?
err...where's the gingerbread? too cliche'?
Fine the kids will send some to Charlie.
poor kid.
no gingerbread men.
I made the reese pb cup cookies last night. I've never thought of using a rollo. Brilliant!
Aw, dang it! I just looked at that cashew cookie recipe. I'm not buying a whole bottle of canola oil just for the 2 1/3 tablespoons, nor am I dusting off that food processor, nor do I own an electric mixer with a paddle attachment (I find a big spoon and my arm muscles usually do the job). That Martha Stewart—she sure is anal about her baking. Hmph!
OK, you have very unfairly mentioned lots of ingredients I can't get, have no idea what they are, or books that I don't have.
But we really like rum balls:
Rum balls
2 cups digestive* crumbs (put them in the food processor first)
2 tbsp cocoa
3/4cup sugar
Pinch of salt
1 tbsp golden syrup**
1/4 cup rum
Zap it all in the food processor and roll into balls, coat with sugar or icing sugar***.
if too dry add a bit more syrup
Better if stored for a few days
*Digestive biscuits are a bit like graham crackers, only round
**A bit like corn syrup
***Confectioners sugar
Good God, Julie, you have left me speechless and very, very hungry. Those cookies sound amazing... in fact, I am licking my computer screen as we speak...
Pumpkin Chocolate-Chip Cookies
(these are easy to make, soft, and AWESOME -- not sure where I got the recipe, but this one from www.cooks.com seems close.)
1 c. butter
2 c. sugar
2 c. pumpkin
2 tsp. vanilla
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 c. flour
12 oz. mini chocolate chips
Cream butter and sugar. Add pumpkin and vanilla. Blend well. Stir in remaining ingredients. Drop onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
**careful -- these cookies are soft and get a bit sticky on the outside when stored -- if you're giving them away you may want to separate layers with wax paper.**
Jenn at Jenn's Journal did a cookie recipe exchange a few days ago with some yummy recipes.
http://jennsjournal.clubmom.com/jennsjournal/2006/12/cookies.html
You might find some to help you get baked next year. In the mean time, for what's left of this year, my thoughts are with you. I'm sending you a warm hug and my own grief to keep company with yours.
Not cookies, but chocolate truffles. A very basic, versatile recipe taken from Real Simple.
And I don't even like chocolate.
I'm late to the party (and basically a lurker anyway), but I am so very sorry.
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1010481
I cannot wait to try the Cashew Caramel Cookies and it is so nice to know they don't travel well, so I have a good reason not to share. Thanks!
I hope all the sugar and alcohol heal your heart soon.
My most favorite Christmas cookie ever... low-to-medium difficulty, stores easily, ships well, and super-tasty. The recipe is a combination of several Pfeffernuisse/Peppernuts recipes I've tried over the years, both online and in books, refined over the last five years:
PFEFFERNUISSE
3/4 cup molasses
1/2 cup butter
4 cups flour
1/2 cup white sugar
1 1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp cardamom
1 tsp ground allspice
1 dash ground white pepper
2 eggs, beaten
2 tablespoons cognac (can substitute water)
2 cups powdered sugar
1. In a medium saucepan over medium heat, combine molasses and butter. Heat/stir until butter is melted. Remove from heat and let cool
2. Preheat oven to 350, and put parchment paper on baking sheets. (Or grease them, put trust me, parchment paper RULES)
3. In a LARGE bowl, stir together flour, sugar, baking soda, cinnamon, cloves, nutmeg, cardamom, allspice, pepper.
4. Pour eggs and cooled molasses mixture over the other ingredients (make sure molasses is cooled so you don't cook the eggs)
5. Blend until mixed. I always give up at some point and use my hands. A stand mixer is another way to go.
6. Roll into 1 inch balls and place 2 inches apart on the baking sheets.
7. Bake 12-14 minutes or until firm. Place on racks to cool.
8. While cookies are cooling, pour cognac into a small bowl. Add powdered sugar a bit at a time. If it gets too thick, add a few drops of water to thin out the mixture - you want it to be fairly firm, but soft enough to dip the cookies into
9. After cookies have cooled, dip them each upside-down into the icing to coat the top.
This makes about 5 dozen, which can be stored for weeks or shipped anywhere without breaking. They rule. Picture here:
http://thelaitys.com/xmas_cookies/pfeffernuisse_small.jpg
OK, I just licked a stripe up and down my computer display. Darn good cookies. Thanks!
I should not have come here on an empty stomach! I am so much hungrier now! Must have cookies!
Good god! I am chastened and humbled. I've been sanctimoniously proclaiming that cookie trays, like cheese trays, suffer from excess, so three types are really more than sufficient. You've blown the lid off my laziness.
I get raves from a basic chocolate chip recipe with dried cherries and chopped hazelnuts thrown in. I also make Amanda Hesser's lemon sables (with Meyer lemons when available), the cinnamon shortbread recipe from "Sundays at Moosewood Restaurant" (double -- at least -- the cinnamon), spritz cookies (might as well -- got the damn cookie gun), and everything in Lou Seibert Pappas' "The Christmas Cookie Book" is fantastic (I'm making the almond tiles this year).
The thumbnails of the cookies are adorable, but I'd love to see what your composed trays look like. And when you say map, do you mean the handy labeled diagram included with some makes of chocolates? 'Cause that is too cool.
Oh, and the Cognac Sugarplums from one of the Silver Palate cookbooks are divine. But they're a boozy "prepare just after Thanksgiving" cookie.
Molasses Gingerbread Cookies
½ Cup butter
½ cup sugar
½ Molasses
1 egg yolk
2 cups sifted flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 tsp ground cloves.
1 tsp ginger
1 ½ tsp cinnamon
½ tsp nutmeg
Cream the butter, sugar, and molasses.
Add egg yolk and mix well.
Sift flour, salt, and the rest of the dry ingredients.
Stir in mixture.
Mix Well
Chill for a couple of hours.
Roll ¼ inch thick on a floured surface.
Bake on un-greased baking sheet for 8-10 minutes at 350 degrees.
So goooood. The BEST recipe out there for Gingerbread. I have tried them all!
ONE MORE>
These you frost with confectionate sugar and water frosting and sprinkle with jimmies...mmmmm
Cream the following items:
Anise Cookies (Sour cream Cookies)
½ cup butter
1 ½ cup sugar
2 eggs
Add:
3 cups sifted flour
½ tsp baking soda
`1/2 tsp baking powder
1 tsp vanilla
¾ tsp anise (mom uses more)
1 ½ tsp salt
1 cup sour cream
Bake on a greased baking sheet for 10 minutes at 350 degrees
Holy shit! That's a lot of different kind of cookies! I don't like cookies, and I suck at baking, but I'm pretty good at drinking. Got any cool drink recipes to share?
(delurking)
You don't know me, but I've read your blog for a while and I'm so sorry to hear this latest news.
And, these are the best cookies ever. I made them last week and they were amazing. http://www.epicurious.com/recipes/recipe_views/views/105931
I'm a random stranger who reads your blog, and you know what? I'm just like you. After my most recent miscarriage, I baked literally hundreds of cupcakes. Hundreds. Maybe I even hit 1,000.
I'm pregnant now and very worried about my amnio test on Friday. (We have an increased risk of Down's syndrome according to the screening tests.) So last weekend I made 8 dozen cookies (4 varieties). My favorites are Chewy Chocolate Gingerbread Cookies from marthastewart.com.
You have all my sympathies - from the bottom of my heart, I'm so, so sorry.
I must repeat what the early post requested....please share the 3 gluten-free cookie recipes!
In the meantime, happy eating to all and to all a good cookie!!
Julie, I just think that you are wonderful.
Oh Julie I'm going to bake all of those!
Ok maybe a couple of them. Or maybe one.
Can you fill mail orders?
They all look so lovely! Would you mind posting the orange slice recipe, pretty please??
Julia is wise.
And I am drooling.
There you go.
Please share the gluten free recipes.
I mentioned my cupcake "problem" a couple of comments above. I wanted to refer you to my favorite cupcake book Crazy about Cupcakes. I can't recommend this book enough!
This is perfect for you:
http://youtube.com/watch?v=A9wDY4N2XEY
Your talents are overwhelming :-)
My favorite are mexican wedding cookies - so easy and so so good:
2 c. flour
1 c. butter
1/2 c. powdered sugar
1/2 c. walnuts
mix it all up, make balls, and bake for like 20 minutes (until the bottoms are light brown) at 350. When you take them out, give them a minute and then stick them in a big of powdered sugar, roll them around, and let them sit in there for a minute or two to make a layer of frosting.
Damn they are good.
Of course you are sending a batch of these to my house via USPS, right? RIGHT????
Holy hell woman, I feel like a slug when I see what you do in a day.
I'm off to dust....something.
breast feeding + no breakfast + reading about all your cookies = need for cookies
I'm starving.
You have a recipe for Rainbow Cookies? I think I love you. Seriously.