Monday, January 25, 2010

horseshoes and hand grenades

Q: Why does this not quite qualify for Lori's Perfect Moment Monday list?

A: Because that's not my drawer.

Console me and soothe my gnawing pangs of envy (or perhaps hunger) by telling me what's your absolute favorite cookie (or, more accurately, bakie) in the whole wide world.

eta: Looking for tasty cookie recipes? Check out the comments. And try not to drool all over your keyboard.


LawMommy said...

Well, I adore those LU dark chocolate little school boys...but my favorite cookie is my own, I can't remember where I got the recipe - it's chewie peanut butter chocolate chip and it's to die for.

I also love frosted sugar cookies.

niobe said...

@lawmommy: Recipe, please? Pretty, pretty please?

dj said...

My very own, special and secret shortcake. And yours?

dj said...

Wow, overlapped with Niobe!

niobe said...

@dj (and anyone else who may be tempted to post something similar about her own delicious, yet secret recipes): Um, you're not making me feel better.

:niobe collapses on her desk, sobbing pitifully:

dj said...

Ok, ok.
Here: 500 g all purpose flour, 250 g butter, 250 g powdered sugar, 1 teaspoon baking powder, vanilla ( or flavour of choice), 1 egg, 1 tablespoon of milk. You know, mix the dry, add butter in pieces, work quickly until crumbs, add egg, milk, flavour, pat into a ball and then flatten it (I actually make two flats). The secret, witch is no secret, is that I leave it overnight in the fridge, covered in clingfilm (or at least several hours). When ready to bake (after several drinks of choice), leave it a little on the countertop to soften, roll (carefully), cut in whatever form one prefers, cook until starting to golden on 180 celsius for about 10-12 minutes. Use as desired (quick: nutela for the kids, yoghurt and strawberry jam for me). Cheers!

Lavender Luz said...

Homemade chocolate chip cookies. I've sought my whole life for something better, something more original, but it is the tops.

Now, lemme at that drawer!

areyoukiddingme said...

Oatmeal chocolate chip cookies - yummy! They even freeze well, and are just as good right out of the freezer (or defrosted if you can wait that long).

niobe said...

Big hugs and kisses to dj! Thank you. Thank you.

:niobe lifts her head, dries her tears and starts googling feverishly in search of a metric converter:

dj said...

oh, common, you've lived abroad, ask Gray, or even Cole!

500g=2 1/2 cups
250g butter= 4 sticks
250g sugar= 1 1/2 cups
and so on. Love you! Here's a good gewurtztraminer to enjoy for you!

dj said...

2 sticks, sorry, only 2 sticks of butter!!! Don't overdo the butter!!!!

dj is crying inconsolably on her laptop in bed. Is it despair or gewurtztraminer?!

Furrow said...

I like cookie dough the best. Homemade chocolate chip or oatmeal, especially. Though really, any raw egg, butter, flour, sugar mixture will grab me. No salmonella to date.

jill said...

I love fresh baked cookies but damn I could eat a whole bag of milano or brussels cookies (pepp.eridge f.arm) in one sitting. Mmmmmmmmmm.

Kristin said...

I absolutely adore and am thoroughly addicted to the Girl Scout Thin Mint cookies.

For homemade cookies, I have a fab recipe for a chocolate chip crunch cookie.

Panamahat said...

I love those schoolboys! DH calls them little Princes, for some reason. A well made florentine tops my list of favourites though I don't find one of them too often.

Betty M said...

Small palmiers - dead crispy from a dull Swiss supermarket own label. Totally moreish and fattening.

Tash said...

Hmmm. It's probably World Peace Cookies, which are pretty damn close to perfect in my book. But then you brought those freakin' filled maple cookies to the retreat and they're in the front of my brain. Let's just say it changes by season and mood and leave it that, ok?

Emily said...

lemon cookies. Of any distinction. I have yet to meet one I didn't like.

Emily said...

PS-I have pics up at my place of my latest bakie adventure. Alas, they did not make my top ten list.

Anonymous said...

my bubbe's poppyseed, marzipan and sweet cheese kolache. (yes, altogher mixed)

Anonymous said...

-oh, it's like a danish.

PerfectMomentProject said...

There are so many good cookies, but favorite? Gotta be Oreos dunked in Grape Juice.
don't judge me.. it goes way back.

Magpie said...

homemade chocolate chip, from the back of the chips bag...

jussieu said...

Without question, vanilla macarons from Laduree.

Delenn said...

Warm Tollhouse chocolate chip cookie bars. Heaven.

The Nanny said...

My world-famous seven layer bars. Seriously. They are legendary. I'll have to make you some sometime. Except I don't have a baking pan up here. Curses.

Chris said...

Pine Nut/Nougat Cookies

5o g Marzipan paste
2 Tablespoons Agave nectar (personally I always replace this with maple sirup, works very well)
50 g Soft Butter
1 Egg yolk
100 g Flour + 1 generous pinch (I looked up the word correctly, we call it "Messerspitze") of Baking powder
100 g Nougat paste
3 Tablespoons of Pine nuts

-Dice the Marzipan, mash with the sirup.
-Mix butter & egg yolk until creamy and mix with marzipan/sirup.
-Sift Flour&baking powder into the mix
-Knead quickly

-Roll out the dough between two sheets of baking paper (25x30 cm), put briefly into fridge or even better freezer
-Melt the nougat
-Roast the pine nuts
-Remove upper sheet of baking paper from dough, spread nougat on top, sprinkle with pine nuts
-Roll up the dough with help of lower sheet of baking paper into a tight roll.
-Wrap the roll (eg. again in the baking paper) and put into fridge for two hours
-Cut the roll into cookies/slices (thickness around (.5 cm) bake for 10 mins or so (until golden)

(and sorry for the rough translation, I have to run, no more time to polish)

Chris said...

Oops, I just realized that only we Germans call that stuff nougat. You might know it as gianduja.

Anonymous said...

I have to confess, my life got a lot better when they started selling OREO's in Germany. I love them so much and was constantly craving them. Now I'm a happy camper wih a constant supply of good old Oreo's. Yay... sometimes globalization isn't all bad.

three minute palaver said...

My favourite is definitely the italian classic, Crostoli.

I've never baked it myself. I prefer to buy it baked fresh from my local continental delicatessen. It is a beautiful companion to coffee or tea. It is so morish and delightful that I swear it could cure low grade melancholy for a few moments (or it has done so for me many, many times).

However, I've looked up a recipe online and here it it cut and pasted from and I think I might give it a go. mmm.


Preparation Time: 90 minutes

Cooking Time: 80 minutes

Makes: 60

Equipment: You'll need a pasta machine for this recipe.


* 300g (2 cups) plain flour
* 150g (1 cup) self-raising flour
* 3 eggs
* 2 tbs brandy
* 1 tbs extra virgin olive oil
* 1 tbs caster sugar
* 1 tbs finely grated lemon rind
* 1 tbs fresh lemon juice
* 1 tsp vanilla essence
* 2-3 tbs cold water
* 750ml (3 cups) peanut oil
* Icing sugar, to dust

1.Place the combined flour on a clean work surface. Make a well in the centre. Add the eggs, brandy, extra virgin olive oil, sugar, lemon rind, lemon juice and vanilla. Use your fingertips to gradually blend until the dough starts to come together. Add enough water to bring the dough together to form a ball.

2.Gently knead the dough until just smooth. Divide into 4 equal portions and wrap each portion in plastic wrap.

3. Attach a pasta machine to the side of a benchtop and set the rollers on the widest setting (about setting 7). Unwrap 1 portion of dough and use the palm of your hand to flatten slightly. Dust the rollers with flour. Feed the dough through the pasta machine 2-3 times, folding the dough until you get an even rectangle. Reduce setting by 1 and roll the dough through. Repeat, reducing the setting each time, until the dough is 1.5mm thick. Place on a lightly floured work surface. Use a ravioli cutter to cut into strips, about 3.5cm wide. Cut a slit lengthways along the centre of each pastry strip. Loop one end of the strip through the slit. Repeat with the remaining dough.

4.Heat the oil in a 20cm-diameter (base measurement) saucepan over medium-high heat to 180°C (when oil is ready a cube of bread will turn golden brown in 15 seconds). Cook 2-3 crostoli for 1-2 minutes each side or until the pastry bubbles and the crostoli are light golden and crisp. Use tongs to remove the crostoli, allowing them to drain.Transfer to a wire rack set over a baking tray to cool completely. Repeat with remaining crostoli, reheating oil between batches. Dust with the icing sugar to serve.

rachel said...

Ginger Cookies from the Black Dog bakery on Martha's Vineyard. Dense and moist with the perfect balance of spice and sweet. I have the recipe at home I think, but I haven't been brave enough to try and replicate them.

rachel said...

Found it!

Black Dog Ginger Cookies
From The Black Dog: Summer on the Vineyard Cookbook
1/2 cup coarsely chopped fresh ginger
1 1/2 cups canola oil
3 cups granulated sugar plus 1 cup for rolling the cookies
3/4 cup molasses
3 eggs
1 1/2 teaspoons salt
1 tablespoon cinnamon
5 1/4 teaspoons baking soda
3/4 teaspoon ground cloves
7 cups pastry flour

Preheat the oven to 350°F.

Mix the fresh ginger with 1/2 cup of the oil in a food processor until well minced.

In a large mixing bowl blend 3 cups sugar molasses, and the eggs.
Strain the minced ginger/oil mixture, reserving the liquid. Add this liquid, plus the remaining sup of oil to the egg mixture and blend until smooth.

In a separate bowl, mix together the salt, cinnamon, baking soda,
cloves, and flour.
Add the dry mix to the wet mix. Blend well.

Line your cookie sheets with parchment paper or grease with butter.
Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of
granulated sugar.

Place on prepared cookie sheets and back for about eight to twelve
minutes. Just until the tops crack and the cookies are flat.
Cool completely on wire racks. Enjoy!
Makes about eight dozen cookies.

Misc Momma said...

Chewy gingerbread cookies of some sort is probably my favorite. Although, as much as I bake, I've never attempted them... And I also would like LawMommy's recipe!

Anonymous said...

Chewy oatmeal chocolate chip cookies. I'm not a huge sweets person, and these are sweet with a hint of salty, and they are the only baked good that I absolutely NOT keep in my kitchen becuase I will eat them. EVERY LAST CRUMB. It's my super-secret recipe, but so as to not make niobe collapse in sobs at her desk, I am more than willing to bake a batch and send them your way!

Southern Gal said...

Brownies from scratch from my family's long-time recipe - slightly undercooked so they are somewhat gooey in the middle - even better cooked in a pie plate, sliced like a pie, and topped with ice cream (peppermint being my favorite - another old family tradition)

LawMommy said...

Recipe for chewy peanut butter chocolate chips cookies as requested above:

(I know that everyone thinks corn syrup is the devil incarnate - but the cookies do NOT turn out correctly without the corn syrup.)

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

Preheat oven to 375 degrees F.
Cream butter, peanut butter, brown sugar, and white sugar until smooth.

Beat in the eggss, then stir in the corn syrup, water, and vanilla.

Combine flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks.

Drop by large spoonfuls 3 inches apart onto ungreased baking sheets.

Bake for 12 - 14 minutes in the preheated oven, or until edges turning brown. Cool cookies 1 minute on the cookie sheet moving to wire racks.

niobe said...


three minute palaver said...

wow. love the sound of Rachel's Black Dog Ginger Cookies. Those ingredients are mind-blowing. I am going to give that recipe a try. Thanks Rachel (and Niobe for thinking of a cookie recipe sharing post). mmm.

dj said... has a good convertor; I think I greatly mistook it yesterday trying to put it into cups. The butter and spoons are allright, though.

As you say, mmmm, bakies...

Amelie said...

lately, some rather healthy-looking but very yummy cookies made from 250g oatmeal (maybe 2-2.5 cups?) roasted in 100g butter (1 stick) and then mixed with 2 eggs, 250g chopped dried apricots and raisins (2 cups), 1 teaspoon of baking soda, 100g brown sugar (2/3 cup), and some orange zest if you can find untreated oranges, I use (bitter) orange marmalade instead. Use two spoons to place small heaps on baking sheets and bake for 15-20min at 175°C (350°F).

But now I'm craving chocolate and will take a look at the recipes above...

Joy said...

I'm still gasping from the accidental reference to four sticks of butter. Heaven help us all.

moplans said...

yum! how am I going to eat all these cookies?

EmmaL said...

Two large chocolate chip cookies with a gigantic blob of vanilla butter cream frosting in between.