The first time I earnestly made cookies for a "Cookie Party" (somewhere in the neighborhood of six or 18 thousand dozens) I went into labor a day before the party and the butter shortbreads, hand dipped in dark chocolate, were parceled out to the nursing staff on the maternity ward.
That was about seven years ago ...
This year we attended the same party and Jed took over the production, making his grandma's recipe bourbon balls.
(Jed, if you're reading, I did NOT spit mine out in the trash ... that was someone else. I pinky swear.)
Thing is, I kinda wish there were more of these kinds of parties in my holiday itinerary. I could eat dinners made of cookies from now until Christmas, no problem.
So, with that in mind, I thought I'd host a virtual cookie exchange here. I'd share a recipe with you in hopes you'll share one with me.
Of course I didn't really have a recipe ... so chances are I won't be able to recreate them ...
(Aren't you glad you come here?)
Anyhow ... without further spoilage, I give you ...
PREHEAT oven to 350 degreesTOSS the following ingredients into a mixing bowl:
* Two cups or so of finely ground oatmeal
* A few shakes of enriched white flour (maybe a 3/4 of a cup) or almond flour
* About two tablespoons of butter, softened
* About two tablespoons of canola oil
* Half a box of dark brown sugar
* About half a cup of granulated sugar
* Two pours of vanilla extract
* A pinch of salt
* A spoon-tip of baking soda (couldn't find the baking powder but I would have put in an equal amount of that).
BLEND
For a while.
THEN ADD IN
About a cup of chocolate chunks
3/4 of a bag of shredded coconut
three dried pineapple rings, chopped
PLACE
Heaping teaspoons of batter on a parchment lined baking sheet)
Bake for 10 minutes.
*I know they don't look like much, but they taste so good.
3 comments:
These are the best. Ever! Snipped it from the Boston Globe several years ago, and I make them every year now. Merry Christmas!
Rich and fudgy chocolate cookies
(Makes about 20)
1/3 cup plus 1 tablespoon all-purpose flour
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2 tablespoons unsweetened alkalized cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
3 eggs
1 cup plus 2 tablespoons granulated sugar
2 teaspoons light corn syrup
8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid
9 ounces bittersweet chocolate, melted and cooled to tepid
3 ounces unsweetened chocolate, melted and cooled to tepid
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1. Set the oven at 325 degrees. Line several cookie sheets with parchment paper.
2. Sift together the flour, cocoa, baking powder, and salt.
3. In an electric mixer, beat the eggs, sugar, and corn syrup on moderately low speed for 1 minute. Blend in the butter, bittersweet chocolate, unsweetened chocolate, and vanilla. Beat on low speed until smooth and no patches of egg mixture show. Scrape down the mixing bowl often as the elements come together.
4. Resift the flour and cocoa mixture over the chocolate mixture and blend it in on low speed.
5. Remove the bowl from the mixer stand and stir in the chocolate chips. The batter will be soft and glossy. Cover the bowl with plastic wrap and let it stand for 10 minutes.
6. Place 3-tablespoon mounds of dough onto the lined sheets, spacing the mounds about 3 inches apart, arranging 9 mounds to a sheet (do not crowd them).
7. Bake the cookies for 13 to 14 minutes or until they set. Begin checking them after 12 minutes. The baked cookies will be soft but stable, and the tops, when set, will no longer seem like wet batter. Let the cookies stand on the sheets for 1 minute. Then slide the parchment onto a wire rack and let the cookies cool completely on the paper. Use a wide metal spatula to remove them from the sheet and store in an airtight tin.
© Copyright 2003 Globe Newspaper Company.
Yum.
NO BAKE PEANUT BUTTER COOKIES
1 c. light corn syrup
1 c. sugar
1 1/2 c. peanut butter (smooth or chunky)
4 c. cornflakes
Mix corn syrup and sugar in medium saucepan. Bring mixture to full boil. Remove from heat and stir in peanut butter and cornflakes. Mix well. Drop heaping teaspoons onto buttered baking sheet. Makes approximately 48 cookies.
I usually overflow my peanut butter cups so it ends up with closer to 1 3/4 cup or 2 cups.
Don't over boil the suger and corn syrup... make sure you are there stiring it.
Other than that, these are easy and taste AMAZING! In fact, I think I know what I'm doing tomorrow. :-)
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