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Post by Valerie on Oct 20, 2011 16:01:17 GMT -5
How about we each post our most favorite cookie recipe (or maybe 2 most favorites) here? Only recipes you actually make, preferably those kind that you have to make every year because those are your family Christmas cookies. grandmaw.proboards.com/index.cgi?action=display&board=cookies&thread=4694&page=1These are the absolute must-have's around here at Christmas. The recipe came from my dad's grandma.
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Post by Sheila on Oct 20, 2011 18:58:50 GMT -5
These are our favorite I make several different kinds of cookies,but these are a have to at thanksgiving and christmas time. Pecan Bars
18 tablespoons (2 1/4 sticks) unsalted butter, room temperature 3/4 cup light-brown sugar, firmly packed 1/2 teaspoon salt 3 cups all-purpose flour 8 tablespoons (1 stick) unsalted butter 1/2 cup light-brown sugar, firmly packed 6 tablespoons honey 2 tablespoons granulated sugar 2 tablespoons heavy cream 1/4 teaspoon salt 2 cups (8 ounces) pecan halves 1/2 teaspoon pure vanilla extract
Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
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Post by Sheila on Oct 20, 2011 19:08:07 GMT -5
Oh Valerie I haven't had molasses cookies in a long time,there are so good had a friends Mom when I was in grade school used to make the best have never made them myself thinking they would be a great addition to what we make already.
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Post by Granny Smith on Oct 20, 2011 19:55:40 GMT -5
It's funny you brought this up, Valerie. I was just looking at your molasses cookie recipe two days ago and thinking about making them.
I'll post my recipes this weekend when I have more time (and gumption)
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Post by Sheila on Oct 23, 2011 12:24:25 GMT -5
Heres my favorite I'm the only one in my family that eats fruitcake cookies or bread.
Fruit Cake Cookies
1 cup granulated sugar 1/2 cup shortening 1 egg 1 3/4 cup sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon soda 1/4 cup buttermilk 3/4 cup chopped pecans 1 cup candied cherries 1 cup chopped dates 1/2 cup mixed candied fruits
Cream shortening and sugar until light. Add egg and beat until well blended. Reserving a little of the flour to toss with the fruit. Combine remaining flour with the salt and soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the reserved flour. Fold in the floured fruits and chopped pecans. Drop by spoonfuls onto greased baking sheets, leaving 1 1/2 to 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies. Makes from 3 to 5 dozen fruit cake cookies. Store in an airtight container.
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