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Sam

Cookie Recipe Please

22 posts in this topic

Who do not live in The States. I want something that is made in your country that maybe I have never had before. I in return will post a few cookies recipes or candies that is made over here that you have not tried before. This can be really fun do a cookie recipe exchange. Like how some people do a cookie exchange for the holiday's.Thanks Sam


Sam

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i can't believe no one is responding to this.. Ok maybe you cna share a cookie recipe that has been in your famiy a long time. And I in return will post one of mine. Thanks


Sam

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Hi, Sam. I have been meaning to dig out a shortbread recipe for you, as that is the quintessential Scottish biscuit. I think part of the problem might be the word 'cookie' -- since I have been in Scotland I have been frustrated by the fact that nobody really calls things by that name. OK, you can get packaged 'American Cookies' but mostly they are referred to as biscuits. When I have what I know as cookies, my colleagues and friends say, Can I have another one of your wee cakes. Little pies, tarts, and other confections are loosely referred to as cakes. Desserts are often loosely referred to as pudding, even though something may not be remotely like a pudding as you might think of it. Someone might say, What is your favourite pudding? and get answers like, gingerbread, cheesecake, ice cream. Ever since we opened the kitchen I have been looking for my bundle of recipes which has not yet come to hand. I mostly cook by instinct any more, and when I need a recipe I go online because all the measurements are different and oven temperatures are in centigrade or 'gas marks'.


Warm wishes,

Jefa

 

Carrie Maddoux

(Retired)ISN Sclero Forums Support Specialist

(Retired)ISN Sclero Forums UK Chat Host

International Scleroderma Network (ISN)

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Hi Sam,

Here is a recipe for you. We have made these every year for my past 53 years.

 

Gumdrop Cookies

1 cup of butter or margarine (softened)

1/2 cup sugar

1/2 cup brown sugar

1 teas almond extract

3 eggs

2-1/2 cups of flour

1 teas baking powder

3/4 cup chopped spice drops ( I use whole bag)

 

Cream together butter and sugars. Beat in almond and eggs until fluffy. Add flour and baking powder. Stir in gumdrops. Cover and chill batter for at least 1 hour.

Drop by teaspoonfuls onto prepared baking sheet.

Bake at 350 for 10 minutes or until lightly browned.

 

Enjoy! Best with a large glass of milk!

 

Warm hugs,

Mary B

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that sounds yummy I like gum drops.

I will psot an cookie of mine...Later on tonight. sam


Sam

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My Granny's holiday shortbread recipe:

1 Lb. butter

1 cup icing sugar

4 cups cake & pastry flour

 

Mix together & drop onto cookie sheet. I use an electric cookie maker to make shapes. Add silver balls or other ornamention to top.

Bake at 325 degrees for 10-15 minutes. Should not be brown.

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Hello, all, Im a newbie. I will post our favourite cookie recipe ( here in New zealand, we call them biscuits). It is a recipe ive adapted from one of our cooking icons called 'Alison Holst' originally called gingernuts. I changed them to chocolate chip. I'll write both recipes though, they are both really yummy.

 

Gingernuts:

100g Butter

1 cup White Sugar

1 Egg

1 tablespoon Golden Syrup

2 tsp Ground Ginger

1 3/4 cups Flour

1 tsp Baking Soda

 

Melt Butter (do not boil). Stir in Golden Syrup, add Sugar, Ginger and Egg. Beat with a fork until well mixed. Add Baking Soda and Flour, mix gently until just combined.Place in teaspoonfuls on a lightly buttered tray, but leaving room for spreading. Bake one tray at a time for 10 mins or until golden brown at 180 degrees celsius.

 

For Chocolate Chip: Replace Golden Syrup with Condensed Milk

- Brown Sugar instead of White

- Omit Ginger

- Add 1 tsp Vanilla Essence

- Add as much Chocolate Chunks as you wish :rolleyes:

- Everything else is the same!

 

I always double the recipe as they go so fast, everyone loves home baking here!

 

Hope you Enjoy - Susannah x

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Hi Susannah !

I'm a little late on reading this recipe! It sounds absolutely wonderful, but I have one question....what is golden syrup? Thanks!!


Peace :)

Barbara aka relicmom1

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Hi ya

 

Yes, I wondered when I was writing this recipe if anyone over there would know what golden syrup is. And Ive always wondered what corn syrup is hehe. thx jefa for answering that one ;)

Happy Baking

Susannah x

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I looked up the meaning of golden syrup on Wikipedia...............

 

Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup. Treacle has a richer colour than golden syrup, and a stronger, slightly bitter flavour.

 

This describes it perfectly. It has a strong caramel taste. We love it on toast and crumpets.

Susannah x

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Thanks so much guys!!! I love to cook ,especially "goodies"but I don't do as much as I used to because it just seems to take so much out of me, but I'm goinna make these this weekend!!! THANKS AGAIN!


Peace :)

Barbara aka relicmom1

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Cool, I look forward to hear how these turned out for you! ;)

Susannah x

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Barbara, make sure to buy golden syrup and not just use regular karo corn syrup. It makes a big difference in the taste. You can buy golden syurp. Usually, it is located next to sorghums or molasses in your local super market. Each syurp has its distinct flavor. My jar of golden syrup happens to be a product of England. As with honey, syrups have distinct tastes. When I buy honey for baking or pastries, I love Acacia honey from Hungry. It is one of the most delicate and light honeys around. Great for spinning over icings. Smooth and fragrant. Have fun baking. Sheryl


Strength and Warmth,

Sheryl

 

Sheryl Doom

ISN Support Specialist

(Retired) ISN Chat Moderator

International Scleroderma Network (ISN)

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Sheryl, Thanks for the tip!! I have had a bad few days here with joint pain and swelling, so I haven't made it to the store to get my ingredients yet. I always have trouble when the weather changes and here it's 75 degrees one day, and 40 the next :P Plus we had some heavy rain last nite. I can always "tell" when the weather's gonna change. Anyway, sorry for the side trip :rolleyes: , I hope to go tomorrow and get what I need and make them tomorrow. I will definately let you guys know how it goes! I will try to find some of my favorite recipes to share as well!!

Peace :)


Peace :)

Barbara aka relicmom1

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How about a recipe for a really rich shortbread cookie? :)

 

My aunt used to make a crust for cheesecake and such that was white and what I remember most about it was a dash of white vinegar. The tartness of that crust was delicious and the texture was like shortbread; delicious.

 

She also had a terrific recipe for a coffee cake. When we were younger (about 35 years ago), my friend convinced her to give her the recipe. To this day, she makes the coffee cake for company and special occasions and gets rave reviews. I asked her to email it to me so I have it again, but she keeps forgetting <_<

 

I will try to find it this week and post.

 

Linda


Tru

 

It is what it is...........

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Hi Sam ,

 

I am like Linda....I just found this site!!! I see you started it in Oct....probably for the Holiday baking season, right? This fall, I will have to check back in. I love baking Holdiay cookies and breads.

 

Take care, Everyone.

Margaret

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OK, I finally got to the store yesterday and I found golden syrup..YAY :) I live in central Virginia, USA and the brand name is "King's Syrup"...Well, my grandmother used to use this syrup ..she would pour it in a saucer and mash up a little butter in it and dip (or what we southerners call "sop-up" ) her biscuits in it!!Hopefully I'll get to make the cookies today or tomorrow and I'll letcha know how it goes!!


Peace :)

Barbara aka relicmom1

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Hello All!!

I finally got to make the Gingernut cookies today and they are ABSOLUTELY WONDERFUL!!!!!!!!!!They are so easy to make. Thanks so much! I will be putting a xouple of recipes up soon.


Peace :)

Barbara aka relicmom1

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OK Guys, here's a great and SIMPLE recipe for Lemon cookies that my family just LOVES!!!

 

Easy Lemon Cookies

 

1 (18.25 oz) package lemon cake mix

2 eggs

1/3 cup vegetable oil

1 teaspoon lemon extract

1/3 cup powdered sugar for decoration

 

Preheat oven to 375 degrees (190 degrees C)

 

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until they are lightly covered. Once sugared, put them on an ungreased cookie sheet.

 

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown and the insides chewy.

 

 

ENJOY!!!!! :)


Peace :)

Barbara aka relicmom1

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I live in the US now, but my recipe is Scottish, and dates back to the Auld Alliance with France. It was my Gran's, the original Jeannie.

 

Jeannie's Gaufrettes

 

1 lb. all-purpose (plain) flour

1 lb. granulated sugar

1 lb. butter (we always use salted), slightly softened.

1 lb. eggs, out of the shell

 

You'll need a kitchen scale, but you could probably do without :) . You will need a waffle iron or a pizelle iron.

 

Weigh out the flour, put in a bowl, and set aside.

Weigh sugar, put in mixing bowl, and add butter. Beat well, until light and fluffy.

 

Put a bowl on the scale and zero (tare) it out. Start adding eggs, one by one, until you get a pound's worth. With the so-called large eggs we get, I find that's 8 or 9.

 

Slowly let one egg at a time slip into butter/sugar mixture, beating well until all are combined. Slowly work in the flour. You should have a soft cookie dough/very stiff batter consistency. It won't flow, but it won't be stiff enough to do anything but drop.

 

Drop spoonfulls of dough into a pre-heated iron. The 'right' one is something like a pizelle iron, but they taste just as good done in an ordinary waffle iron, just thicker and the recipe won't make as many. With a bit of searching through the cutlery drawer, you could luck out and find a spoon just the right size to make 1 perfect cookie.

 

These keep exceptionally well. My gran used to send them to my dad when he was in the Army. She'd use the waffle iron because then his mates would think they were cold waffles and wouldn't want any. :lol:


Jeannie McClelland

(Retired) ISN Director of Support Services

(Retired) ISN Sclero Forums Manager

(Retired) ISN Blog Manager

(Retired) ISN Assistant News Guide

(Retired) ISN Artist

International Scleroderma Network

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