"Grown Up" Cookie recipes

[Anonymous]

looking for something a little more adult...anyone have a favorite?

[Anonymous]

Bourbon balls!

[Anonymous]

Christmas Pudding!

[Anonymous]

Cinnamon coffee bars, the only change I make to the recipe is to use expresso instead of coffee to get a stronger coffee taste:

http://allrecipes.com/Recipe/Cinnamon-Coffee-Bars/Detail.aspx

[Anonymous]

The only cookie I like is a tollhouse chocolate chip.

[Anonymous]

Anonymous wrote:The only cookie I like is a tollhouse chocolate chip.

pretty much the best

[Anonymous]

Anonymous wrote:Bourbon balls!

+ 1000! Haven't had those in years!

[Anonymous]

I make cranberry orange pinwheels every christmas using the recipe in the classic better homes and gardens cookbook. They rarely make it 48 hrs and everyone fights over the last ones.

[Anonymous]

op here-thanks for the ideas-anyone ever made cookies using tea leaves-earl grey or chamomile?

[bakersman]

Try Pepper Nut Cookies (aka Pfeffernüsse Cookies). A link to a photo of a tried and true recipe is attached.

I recommend visiting Penzey's Spices in Rockville to get Ceylon (or the modern name of Sri Lanka) cinnamon. What is usually sold in the US as cinnamon is Cassia (aka Chinese cinnamon).

Cassia cinnamon has a more intense and less fragrant aroma than Ceylon cinnamon. Where Cassia is sweet, warm, pungent, and slightly astringent, Ceylon is delicate, more fragrant, not as pungent, not as sweet and has a slight citrus flavor.

I think using Ceylon in baking makes a difference. I use Cassia for curries and other dishes where you want to add subtle heat.

http://www.flickr.com/photos/56875183@N06/5246618998/

[Anonymous]

Anonymous wrote:I make cranberry orange pinwheels every christmas using the recipe in the classic better homes and gardens cookbook. They rarely make it 48 hrs and everyone fights over the last ones.

Do you mind posting the recipe? Sounds delicious.

[bakersman]

Anonymous wrote:

Anonymous wrote:I make cranberry orange pinwheels every christmas using the recipe in the classic better homes and gardens cookbook. They rarely make it 48 hrs and everyone fights over the last ones.

Do you mind posting the recipe? Sounds delicious.

This recipe is from the Better Homes and Gardens 100 Best Cookies magazine from a few years back. I'm guessing it is the same one.

1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp finely shredded orange peel
3 cups all purpose flour

1. For filling, in a blender or food processor combine cranberries, pecans and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set aside.

2. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Add flour and mix in. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

3. Roll half of dough between pieces of waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill 4 to 24 hours. Repeat with remaining dough and filling.

4. Preheat oven to 375. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack; cool. Makes about 60.

[Anonymous]

I make flavored shortbread a lot. I tend to use good quality cocoa powder, or green tea powder (matcha). I also make a great shortbread using dried lavender flowers and lavender sugar. You can coat half the shortbread pieces in dark chocolate which tastes fantastic. I've made plain cookies with earl grey tea and they were not that great but it may have been the recipe that I used.

My favorite grown up cookie book is Martha Stewart's Cookies.

[Anonymous]

I make the Walnut Snowballs recipe from Epicurious and ALWAYS get great reviews. They are pretty easy to make and look elegant. Go great with coffee or tea.

[Anonymous]

bakersman wrote:

Anonymous wrote:

Anonymous wrote:I make cranberry orange pinwheels every christmas using the recipe in the classic better homes and gardens cookbook. They rarely make it 48 hrs and everyone fights over the last ones.

Do you mind posting the recipe? Sounds delicious.

This recipe is from the Better Homes and Gardens 100 Best Cookies magazine from a few years back. I'm guessing it is the same one.

1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp finely shredded orange peel
3 cups all purpose flour

1. For filling, in a blender or food processor combine cranberries, pecans and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set aside.

2. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Add flour and mix in. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

3. Roll half of dough between pieces of waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill 4 to 24 hours. Repeat with remaining dough and filling.

4. Preheat oven to 375. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack; cool. Makes about 60.

Yes, 0:08 here, thanks for putting up the recipe. It's a little more complicated than your basic drop cookie, but they are amazing. The only reason I have a relationship with my step-brother is because of these cookies (he otherwise keeps to himself and only eats fast food). To be honest, I hardly ever have the orange peel, so I often make them without it and they're still fine. I also use a little extra cranberry. The key is chilling the dough, but I never do for 4+ hours, usually I quick chill in the freezer. You just need it cold enough so you can cut them without mushing the roll too much. I usually reshape the slices into circles afterwards because they always end up oval shaped after cutting.

Basically it's a slightly sweet shortbread cookie with a tart, nutty filling. There are only 9 people (adults) in my family at the holidays and even though I usually make 3+ other flavors, these are gone in no time.