Sam

Cookie Recipe Please

22 posts in this topic

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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