The MR Holiday Cookie Exchange

taming · 12-02-2010, 10:45 AM

Here at MR we each have to read our own books and we'll each have to bake our own cookies. Do you have a favourite recipe to share...and maybe a story to go along with it.

Here is my contribution:

4 Layer Squares

This is very definitely a 1960s recipe—the kind found in the women’s magazines of the day. My mother made these all the time for years. Then she lost the recipe. She found it while cleaning out a cupboard some 20 years later and passed it on to me. It is excruciatingly sweet. As a child I never understood why she cut it into such small squares and why the adults always seemed to go on and on about how it was too rich to eat more than a taste. These improve with a bit of age, so make them and pop them in the fridge for several hours before eating them. Leftovers should be stored in the fridge too.

1st layer:
Your favorite brownie recipe or a packaged mix with 1/2 cup chopped nuts--walnut, pecan, cashew----your choice
put into a greased 9x13 pan

2nd layer:
2 cups graham cracker crumbs
1 cup chocolate chips
1 can sweetened condensed milk
1/2 cup chopped nuts--as above--
Mix well --spoon over and spread over 1st layer

Bake at 350 for 30 min--let cool completely before 3 and 4 layers

3rd layer:
6 tablespoons butter
3 cups sifted icing sugar
1 1/2 teas. vanilla
3 tablespoons milk
Mix together and spread over baked 1st and 2nd layers

4th layer:
2 tablespoons butter
2oz.square of bitter choc--drizzled over other layers.
(Note: I always make twice this amount for layer four so that the whole surface can be covered with a thin layer of the bitter chocolate)

For some reason these taste way too sweet until they are at least 4 hours "old".

happy_terd · 12-02-2010, 03:28 PM

Potato Chip Cookies

http://shine.yahoo.com/channel/food/...ookies-540299/

ingredients

1 cup butter, softened
1 cup sifted powdered sugar
1 egg yolk
1 teaspoon vanilla
1-1/2 cups all-purpose flour
3/4 cup crushed fresh potato chips
1/2 cup finely chopped pecans
Powdered sugar

directions

Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add egg yolk and vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips and pecans with a wooden spoon.
Drop by rounded teaspoons onto a greased cookie sheet. Bake in a 350 degree F oven for 10 minutes. Transfer to a wire rack. While cookies are still warm, sift with powdered sugar. Cool completely. Store in airtight containers. Makes 40 cookies.
Make-Ahead Tip: Freeze baked cookies in a freezer container up to 1 month.

taming · 12-02-2010, 03:34 PM

Well, who'd a thunk it...potato chip cookies! I guess the Miss Vicki's Salt and Vinegar chips would be a no-go for this.

phenomshel · 12-02-2010, 05:26 PM

My mom was never much for cookies, but she could make candy with the best of them. I will never forget when she found out you could make peanut brittle in the microwave. Buttered cookie sheets all over the kitchen - on the table, counters, top of the stove - and the rush to get it all poured and spread before it hardened. I don't have her recipe any more, but (besides this thread), one of the food blogs I read had just published this and reminded me: From Framed (http://framed-mylifeonepictureatatime.blogspot.com/ )

Mixed Nut Vanilla Brittle, adapted from Southern Living

* 2 cups sugar
* 1 cup light corn syrup
* 12 ounces lightly salted mixed nuts
* 2 tablespoons salted butter
* 1 tablespoon baking soda
* 2 teaspoons vanilla extract

1. Line a large baking sheet with non-stick foil, and butter or spray with Pam.
2. Combine sugar and corn syrup in large microwave safe bowl, stir well and cover with plastic wrap. Microwave on high for 4 minutes. Carefully uncover and microwave for an additional 8 minutes.
3. Carefully stir in nuts and microwave for 1 more minute.
4. Working quickly, stir in butter, baking soda and vanilla. Quickly pour into foil-lined pan, spreading to edges with a spoon or spatula that is sprayed with Pam.
5. Cool in pan on countertop. Once fully hardened (about 30-60 minutes) break into pieces.

KarenH · 12-02-2010, 11:10 PM

Quote:

Originally Posted by taming

Well, who'd a thunk it...potato chip cookies! I guess the Miss Vicki's Salt and Vinegar chips would be a no-go for this.

Potato chip cookies are wonderful! Light and crispy, and it's way too easy to eat too many of them!

But you're right, I'm sure the recipe would lose a little of it's appeal when made with Salt and Vinegar chips (as much as I love them). You never know though, might be worth a try!

TGS · 12-03-2010, 04:29 AM

Mince Pies

Not really a cookie, but almost, an the greatest British contribution to Christmas cuisine!

* 12 oz/350g all purpose/plain flour
* Pinch of salt
* 8oz/ 225g butter, cubed or an equal mix of butter and lard
* 1 beaten egg + 1 cold water as needed
* 1 jar of mincemeat
* 2 tbsp icing sugar
Heat the oven to 400°F/205°C/Gas 6
Make the Pastry

* Place the flour, butter and salt into a large clean bowl.
* Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
* Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don't make it too wet that it is sticky.
* Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.

The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the egg a slowly, through the funnel until the dough, then add water a tsp at a time until the dough comes together in a ball. Wrap in plastic wrap and chill as above.

Assemble the Pies

* Choose a muffin or bun tin for the size of the pie you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of cup you choose.
* Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top.
* Fill the pastry lined tins 2/3 full with mincemeat.
* Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
* Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this if using star-shaped lids).
* Bake in the preheated oven for 20 mins (15 mins if making canape size) or until golden brown. Remove from the oven and sprinkle with the icing sugar.

You can eat them warm or cold, on their own or with brandy butter or clotted cream, (or both!).

In truth most people buy ready made mincemeat these days, but it is possible to make it.

Mincemeat Ingredients:

* 6oz/175g raisins
* 4 oz/ 110g sultanas
* 10 oz/ 275g currants
* 4 oz/110g candied, mixed peel, finely chopped
* 6 oz/175g shredded suet (beef or vegetarian)
* ½ lb/ 250g soft, dark brown sugar
* ½ tsp freshly grated nutmeg
* 2 tsp mixed spice
* grated zest and juice of 1 lemon
* grated zest and juice of 1 orange
* 1 Bramley or cooking apple, cored and finely chopped, no need to peel
* 4 tbsp brandy

* In a large roomy baking bowl combine all the ingredients except the brandy. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.
* Next day, heat the oven to 225°F/110°C/¼ gas. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.
* Once cool stir the mincemeat again, add the brandy and stir again.
* Fill sterilised jars with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place.

happy_terd · 12-03-2010, 11:01 AM

Quote:

Originally Posted by KarenH

Potato chip cookies are wonderful! Light and crispy, and it's way too easy to eat too many of them!

But you're right, I'm sure the recipe would lose a little of it's appeal when made with Salt and Vinegar chips (as much as I love them). You never know though, might be worth a try!

I am sure some people thought I was joking. Thanks for the support!!!

BenG · 12-03-2010, 12:43 PM

With pretzels, potato chips, and Rice Krispies, Momofuku's Compost Cookie's are potato chip cookies on steroids.

I haven't made them so I'm not posting the recipe but here's the link.
http://www.amateurgourmet.com/2010/0...ie_recipe.html

taming · 12-03-2010, 01:13 PM

The original Nestle Toll House Cookie Recipe

Ingredients

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I found this on the web, but have made them many times

. The web link has high altitude directions, slice and bake directions etc.

12-02-2010, 10:45 AM	#1
taming Trying for calm & polite Posts: 4,012 Karma: 9455193 Join Date: May 2010 Location: Mostly in Canada Device: kobo original, WiFI, Touch, Glo, and Aura	The MR Holiday Cookie Exchange Here at MR we each have to read our own books and we'll each have to bake our own cookies. Do you have a favourite recipe to share...and maybe a story to go along with it. Here is my contribution: 4 Layer Squares This is very definitely a 1960s recipe—the kind found in the women’s magazines of the day. My mother made these all the time for years. Then she lost the recipe. She found it while cleaning out a cupboard some 20 years later and passed it on to me. It is excruciatingly sweet. As a child I never understood why she cut it into such small squares and why the adults always seemed to go on and on about how it was too rich to eat more than a taste. These improve with a bit of age, so make them and pop them in the fridge for several hours before eating them. Leftovers should be stored in the fridge too. 1st layer: Your favorite brownie recipe or a packaged mix with 1/2 cup chopped nuts--walnut, pecan, cashew----your choice put into a greased 9x13 pan 2nd layer: 2 cups graham cracker crumbs 1 cup chocolate chips 1 can sweetened condensed milk 1/2 cup chopped nuts--as above-- Mix well --spoon over and spread over 1st layer Bake at 350 for 30 min--let cool completely before 3 and 4 layers 3rd layer: 6 tablespoons butter 3 cups sifted icing sugar 1 1/2 teas. vanilla 3 tablespoons milk Mix together and spread over baked 1st and 2nd layers 4th layer: 2 tablespoons butter 2oz.square of bitter choc--drizzled over other layers. (Note: I always make twice this amount for layer four so that the whole surface can be covered with a thin layer of the bitter chocolate) For some reason these taste way too sweet until they are at least 4 hours "old".

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
PocketBook 302 Cookie in UK!	jules_july	PocketBook	1	05-14-2010 01:31 PM
Chocolate Chip Cookie Murder finally on Sony, $3.79	lilac_jive	Deals and Resources (No Self-Promotion or Affiliate Links)	5	10-25-2009 07:03 PM
Cookie / Login Trouble? Read here!	Alexander Turcic	Announcements	3	03-01-2004 08:53 AM

12-02-2010, 03:28 PM	#2
happy_terd Banned Posts: 13,045 Karma: 10105011 Join Date: Jan 2010 Location: Finally made it to Walmart. Device: PRS 420	Potato Chip Cookies http://shine.yahoo.com/channel/food/...ookies-540299/ ingredients 1 cup butter, softened 1 cup sifted powdered sugar 1 egg yolk 1 teaspoon vanilla 1-1/2 cups all-purpose flour 3/4 cup crushed fresh potato chips 1/2 cup finely chopped pecans Powdered sugar directions Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add egg yolk and vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips and pecans with a wooden spoon. Drop by rounded teaspoons onto a greased cookie sheet. Bake in a 350 degree F oven for 10 minutes. Transfer to a wire rack. While cookies are still warm, sift with powdered sugar. Cool completely. Store in airtight containers. Makes 40 cookies. Make-Ahead Tip: Freeze baked cookies in a freezer container up to 1 month.

12-02-2010, 03:34 PM	#3
taming Trying for calm & polite Posts: 4,012 Karma: 9455193 Join Date: May 2010 Location: Mostly in Canada Device: kobo original, WiFI, Touch, Glo, and Aura	Well, who'd a thunk it...potato chip cookies! I guess the Miss Vicki's Salt and Vinegar chips would be a no-go for this.

12-02-2010, 05:26 PM	#4
phenomshel ZCD BombShel Posts: 4,793 Karma: 8293322 Join Date: Jan 2009 Location: The Frozen North (aka Illinois, USA) Device: iPad, STB Kindle Oasis	My mom was never much for cookies, but she could make candy with the best of them. I will never forget when she found out you could make peanut brittle in the microwave. Buttered cookie sheets all over the kitchen - on the table, counters, top of the stove - and the rush to get it all poured and spread before it hardened. I don't have her recipe any more, but (besides this thread), one of the food blogs I read had just published this and reminded me: From Framed (http://framed-mylifeonepictureatatime.blogspot.com/ ) Mixed Nut Vanilla Brittle, adapted from Southern Living * 2 cups sugar * 1 cup light corn syrup * 12 ounces lightly salted mixed nuts * 2 tablespoons salted butter * 1 tablespoon baking soda * 2 teaspoons vanilla extract 1. Line a large baking sheet with non-stick foil, and butter or spray with Pam. 2. Combine sugar and corn syrup in large microwave safe bowl, stir well and cover with plastic wrap. Microwave on high for 4 minutes. Carefully uncover and microwave for an additional 8 minutes. 3. Carefully stir in nuts and microwave for 1 more minute. 4. Working quickly, stir in butter, baking soda and vanilla. Quickly pour into foil-lined pan, spreading to edges with a spoon or spatula that is sprayed with Pam. 5. Cool in pan on countertop. Once fully hardened (about 30-60 minutes) break into pieces.

12-03-2010, 04:29 AM	#6
TGS Country Member Posts: 9,058 Karma: 7676767 Join Date: Feb 2010 Location: Denmark Device: Liseuse: Irex DR800. PRS 505 in the house, and the missus has an iPad.	Mince Pies Not really a cookie, but almost, an the greatest British contribution to Christmas cuisine! * 12 oz/350g all purpose/plain flour * Pinch of salt * 8oz/ 225g butter, cubed or an equal mix of butter and lard * 1 beaten egg + 1 cold water as needed * 1 jar of mincemeat * 2 tbsp icing sugar Heat the oven to 400°F/205°C/Gas 6 Make the Pastry * Place the flour, butter and salt into a large clean bowl. * Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. * Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don't make it too wet that it is sticky. * Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes. The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the egg a slowly, through the funnel until the dough, then add water a tsp at a time until the dough comes together in a ball. Wrap in plastic wrap and chill as above. Assemble the Pies * Choose a muffin or bun tin for the size of the pie you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of cup you choose. * Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top. * Fill the pastry lined tins 2/3 full with mincemeat. * Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes. * Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this if using star-shaped lids). * Bake in the preheated oven for 20 mins (15 mins if making canape size) or until golden brown. Remove from the oven and sprinkle with the icing sugar. You can eat them warm or cold, on their own or with brandy butter or clotted cream, (or both!). In truth most people buy ready made mincemeat these days, but it is possible to make it. Mincemeat Ingredients: * 6oz/175g raisins * 4 oz/ 110g sultanas * 10 oz/ 275g currants * 4 oz/110g candied, mixed peel, finely chopped * 6 oz/175g shredded suet (beef or vegetarian) * ½ lb/ 250g soft, dark brown sugar * ½ tsp freshly grated nutmeg * 2 tsp mixed spice * grated zest and juice of 1 lemon * grated zest and juice of 1 orange * 1 Bramley or cooking apple, cored and finely chopped, no need to peel * 4 tbsp brandy * In a large roomy baking bowl combine all the ingredients except the brandy. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight. * Next day, heat the oven to 225°F/110°C/¼ gas. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time. * Once cool stir the mincemeat again, add the brandy and stir again. * Fill sterilised jars with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place.

12-03-2010, 12:43 PM	#8
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	With pretzels, potato chips, and Rice Krispies, Momofuku's Compost Cookie's are potato chip cookies on steroids. I haven't made them so I'm not posting the recipe but here's the link. http://www.amateurgourmet.com/2010/0...ie_recipe.html

12-03-2010, 01:13 PM	#9
taming Trying for calm & polite Posts: 4,012 Karma: 9455193 Join Date: May 2010 Location: Mostly in Canada Device: kobo original, WiFI, Touch, Glo, and Aura	The original Nestle Toll House Cookie Recipe Ingredients * 2 1/4 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon salt * 1 cup (2 sticks) butter, softened * 3/4 cup granulated sugar * 3/4 cup packed brown sugar * 1 teaspoon vanilla extract * 2 large eggs * 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels * 1 cup chopped nuts Directions PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. I found this on the web, but have made them many times . The web link has high altitude directions, slice and bake directions etc.

Advert

Advert