Cookies -Question

[Tiger]

Ok, this is it I have to decide what cookie to make for my cookie exchange. I went them to be great!! Between the Dec. issue and cookie countdown there's got to be a favorite. I was thing the Raspberry Strippers. Please help me by telling me what one you would make and why. Thanks!!!!!

[sunbrie]

Since I love lemon, I vote for the Lemon Honey Drop Cookies!

[Kelly]

I'm planning to make the Raspberry ones also. They look great and very different that what I usually make.

[luv2cook]

Tiger, I tried to e-mail you about my Rasberry experience but your e-mail bounced back to me. )-:

They're good. Made them with sugar free stawberry and blackberry. Peach wasn't great. The dough was incredibly sticky. Had to use tons of flour...OH...the icing is awesome. Be sure to use fresh lemon, tho...

[SHERRY]

NOT Cl recipes, but here are a couple of my "make every year" cookies:



* Exported from MasterCook *

Glazed Lemon Dainties..reduced Fat

Recipe By :Joy of Cooking..Christmas Cookies Cookbook

Categories : Cookies, Bars & Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
******COOKIE
2 Cup cake flour (not self-rising)
1 1/4 Tsp. baking powder
1/8 Tsp. baking soda
1/2 Tsp. cream of tartar
1/4 Tsp. salt
3 Tblsp unsalted butter -- softened
3 Tblsp corn or canola oil
1 Tblsp light corn syrup
1/3 Cup sugar
1 Large egg
2 Tblsp skim milk
2 Tsp. vanilla
1/2 Tsp. very finely grated lemon zest

*****Glaze
1 1/3 cups powdered sugar -- measured then sifted
1 tablespoon plus 1 tsp fresh lemon juice
1/2 teaspoon light corn syrup
1/4 teaspoon vanilla
drop yellow food coloring


Gently stir the flour mixture into the egg mixture until just smooth. Divide the dough into quarters. With lightly greased hands, roll each quarter into 9 equal balls, spacing about 1 inch apart on cookie sheets. Bake in the upper third of the oven for 10-13 min. or until tops are just barely firm to the touch and faintly tinged with brown. Transfer sheets to wire racks until the cookies firm up slightly, about 2 min. Transfer cookies to wire racks until cool enough to handle, about 10 min. Meanwhile, prepare the glaze by stirring ingredients together until smooth and slightly fluid. If necessary, thin the glaze with a few drops of water. Dip the tops of the warm cookies into glaze, shaking off excess. Return the cookies to the wire racks until glaze sets, about 1 hour. Store airtight between layers of wax paper, for 1 week, freeze up to 1 month.- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Chocolate Lover's Delight Bars


Categories : Cookies, Bars & Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1 lb) packages chocolate chip cookie dough
1 cup peanut butter
6 ounces chocolate chips
1 Kit Kat
1 Twix
1 Snickers candy bar
1 Nestle Crunch
1 Three Musketeers
2 small bags M&Ms® plain chocolate candies

Spread the cookie dough in a 9 x 13 pan; bake at 350* for 15 minutes. While this is cooking, cut all the candy bars into small pieces. When the cookie dough is done, microwave the peanut butter and chocolate chips in a small bowl for 1 1/2 minutes. Stir and then spread over the baked cookie dough. Sprinkle the candy bar pieces over the top, putting the M&M's on last. Return to the oven for a few minutes so the candy bars will begin to melt. Cool and cut into squares.




[This message has been edited by SHERRY (edited 12-11-2000).]

[BethR]

Tiger, I made four "logs" of the raspberry strippers -- one with raspberry and three with apricot. I prefer the apricot but that's just me. I really like these cookies -- I think it's a great mix of different textures and flavors mingled together. I found that the dough was soft and a little sticky, but really not difficult to work with as long as I floured my hands and rolled each portion on a lightly floured counter right out of the mixing bowl. Good luck with whatever you decide! --Beth

[Wendy w]

I can't wait to make the strippers and the lemon honey drops!!

Wendy

[cookielover]

It was good to hear the results of the rasberry stripper recipe. I want to use more of the recipes in the same issue for a party, but I made the spicy oatmeal crisps and there was not near enough flour in it. Can anyone share their experiences with the other recipes?

[BethR]

I made the Spicy Oatmeal Crisps and didn't have a problem with the amount of flour. Hmmm, I wonder if humidity levels could have something to do with it. I made them including the (optional) black pepper and thought they were great. My husband really liked these.

I also tried the Two-Layer Caramel Pecan bars. They turned out pretty well, but I managed to overbake both batches -- watch these carefully! Mine taste very rich and sweet -- very candy-like.

I also made the Truffle-Iced Sugar Cookies and posted that I thought they tasted egg-y. That turned out to be my fault -- I was using a stoneware pan and didn't preheat it so the first batch was undercooked on the insides. Later batches of cookies turned out fine but I didn't care for the icing. Instead, I decided to make the chocolate cookie version of the recipe (in the CL complete cookbook--replace 1/4 c. of the flour with cocoa) and drizzle with the dark and white chocolate -- yum!

I have to try the Lemon Honey Drops -- I've been hearing a lot of good things about them!

[cookielover]

I also made the Caramel Pecans and they over baked. I baked them for the time specified and they still were more like a candy. I'm going to make another batch and bake them for about 5 min. less on each layer. After my experiences, the coconut macaroons didn't turn out very nice looking either, I decided to get out the Better Homes and Gardens cookbook as these recipes have never failed me. I have had more success, so I've stopped thinking that the problems were caused by me. I live in a very dry climit so I don't think lack of humidity was a problem.