(Closed) Share your best cookie recipe!

posted 6 years ago in Cooking
Post # 17
Member
2075 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@eocenia:  Would you happen to have any savoury cookie recipes to share? 🙂

I just recently stumbled upon the idea of baking savoury cookies, but I’m a little hesitant as I’ve only baked sweet cookies.

Post # 18
Member
212 posts
Helper bee
  • Wedding: November 2013

yall had me at cookies — 

@cynderbug I have this savory cookie:

Savory shortbread

  • 3 ounces (about 1/3 cup) unsalted butter, softened
  • 4 ounces old cheddar cheese, shredded
  • 1 cup flour
  • ½ teaspoon cayenne pepper

  1. In a food processor, mix the butter, cheese, flour and cayenne pepper with the metal blade until the dough forms a ball.
  2. Roll the dough into a log. (You can freeze the logs by wrapping them in plastic wrap and put them in a freezer bag. Thaw overnight in the refrigerator before baking.) Slice into ¼-inch rounds and place on baking sheet. Chill for 1 hour in the refrigerator or ½ an hour in the freezer.
  3. Preheat oven to 350˚F. Bake for 17-20 minutes, or until light brown. Let cool.

 
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my fave:

Chocolate Pecan Puddle Cookies

adapted from 101 Cookbooks, via Dinner with Julie

 

  • 3 cups pecans
  • 4 cups icing sugar
  • 2/3 cup cocoa
  • 1/2 tsp. fine sea salt
  • 4 large egg whites
  • 1 Tbsp. good vanilla extract
  •  

  1. Preheat oven to 350F.
  2.  
  3. Toast your pecans, cool them and roughly chop them.
  4.  
  5. In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.
  6.  
  7. Line a baking sheet with parchment and drop the batter in small mounds (about 1 tablespoon each) spacing them well away from each other.
  8.  Bake for 9-11 minutes – they will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.

Makes three dozen 2-inch cookies.
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My SIL/MOH favorite

The Best Oatmeal Cookies Ever

September 17, 2007 by journeytocrunchville

Recipe:

  • 1 cup butter, room temp
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, well beaten
  • 1 TBSP (yes tablespoon) vanilla
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinammon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 3 cups oatmeal (quick cooking or old fashioned, not instant)
  • 1 cup raisins
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

To prep: The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. OR just barely cover in vodka/whiskey/rum (I micro’d for 30 seconds) and let sit a bit.. then drain

Directions:

Preheat to 350 F

Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture (I used my hands). Then add oatmeal and chocolate chips/nuts and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Made about 2 1/2 dozen cookies for me and I made them pretty big. You could get 4 dozen if you make them small.

Post # 19
Member
212 posts
Helper bee
  • Wedding: November 2013

@Cynderbug:  These aren’t really “baking” but they’re savory and awesome

  • 2 pkgs Crackers (if you have saltines or oyster or ritz)
  • 3 cups of oil
  • 1 package Spicy ranch – dry
  • 1 package Italian dressing (I like garlic and herb) – dry
  • 2 teaspoons crushed red pepper
  • Hotter you can add cayenne peper (start with 2 teaspoons)

 

  1. Remove crackers from the box, and place all crackers in a container or zip lock bag
  2. Mix oil, dry Ranch Dressing, and cayenne in measuring cup
  3. Blend with whisk
  4. Pour oil mixture into container, or zip lock bag, OVER the crackers
  5. All crackers will EVENTUALLY be coated in the oil
  6. CAREFULLY turn the container every 20 minutes , so that all crackers will absorb the mixture, and they will be delicious later on!

NOTE: THESE ARE VERY GOOD, and can also be eaten with soups, stews, etc. 

Post # 20
Member
1979 posts
Buzzing bee
  • Wedding: November 2014

Can’t wait to try some of these recipes!!

My favorite quick and easy (but still delicious) Peanut Butter Cookies, that just so happens to be gluten free.  (I really love gluten, but I started making this recipe a lot bc a close friend of mine is allergic to gluten- like she has to go to the hospital if she eats gluten allergic)

1 cup peanut butter

1 cup sugar

1 egg

1 teaspoon vanilla

 

Place into balls on cookie sheet.  Use a fork to press down cookies in an ‘X’.  Sometimes I sprinkle sugar on top.  Bake at 325 F for 14-16 minutes.

 

As a kid, I also added green food coloring, sprinkled the sugar on top, and called them Sugar Booger Cookies.  (I was hoping my siblings wouldn’t eat them all if they were brown and green and had booger in the name- it didn’t work long!) 

 

Post # 21
Member
2075 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@MsDontRushME:  Yum!! I will have to try!! Thank you so much for sharing!

Post # 23
Member
7683 posts
Bumble Beekeeper

Need to follow later  ~ I’m still dieting, and doing well-nearly 40 #s gone!

Post # 24
Member
276 posts
Helper bee
  • Wedding: April 2012

commenting to follow up.  This all look yummy!

Post # 27
Member
839 posts
Busy bee
  • Wedding: August 2014

For those of you itching to make something seasonal, look no further. These cookies are awesome and yes, making the glaze is necessary. I make them with slight modifications from the original recipe (http://allrecipes.com/recipe/iced-pumpkin-cookies/).

Iced Pumpkin Cookies

2 1/2 c all purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon 

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 c butter, softened

1 c white sugar

1/2 c brown sugar

1 c canned pumpkin puree

1 egg

1 tsp vanilla extract

 

2 c confectioners’ sugar

3 tbsp milk

1 tbsp melted butter

1 tsp vanilla extract

a few dashes of cinnamon

 

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Sprinkle in cinnamon.

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