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Post by Pedantic Editor Type on Nov 1, 2018 12:27:22 GMT -5
So I definitely have mentioned pfeffernusse in this thread before, but maybe I should give you all the recipe? Hey Pastafarian if you want it. There are really a lot of variations on this, I spotted one in a Mennonite cookbook that was heavily spiced but had no fruit or nuts; this one is my grandma's recipe with some minor me-tweaks. Directions are from my aunt. Pfeffernüsse I c sugar 1/2 c brown sugar 6 T butter 1 egg 1 1/2 t. vanilla 1/2 c. sour cream 1/2 t baking soda 1/2 t cinnamon 1/4 t. nutmeg 1/4 t. salt 1 t. baking powder 3 1/2 - 4 cups flour 1/2 c raisins 1/2 c. nuts (I think she usually used walnuts) 1/2 c. coconut 1/2 c. dates NOTES: I left out the coconut one year, and have subbed golden raisins or dried cherries for the dates or raisins. All work pretty well. You can also swap greek yogurt for the sour cream. Makes approximately 5,000 cookies depending on how small you make them. I also add black pepper and cloves. Grind the last 4 ingredients to fine consistency. (I use my little food processor and do in batches, but if you've got a big one, all the better!) Set aside. Cream butter with sugars. Add egg, vanilla, and sour cream, mixing with each addition. Sift dry ingredients together and add. (Start with the 3 1/2 c flour, then if it is not stiff or still is too sticky to roll out, add another 1/4 c and see if can be worked with. You'll need a little flour on the counter as you roll out to keep them from sticking. Roll the ropes about the same diameter as your finger. (Think playdoh!) Then cut into 3/4 inch pieces (more or less) and place on cookie sheet. It's best not to have them touching, but it wouldn't be a big problem if they did. They don't rise a lot but do puff up a little bit, so you can put them fairly close together. Bake 10-15 minutes at 350 degrees. I did mine 12 and they were still a little chewy... that's how I like them. Leaving them in 15 will make them more crunchy. Thanks for sharing (again)! I'll get back to you on my efforts with these. You mentioned dried cherries being a common addition, have you tried swapping out the raisins for those? Not that I am anti raisin, but cherry added to these sounds pretty good (and Christmasy in my mind). Yeah, I've messed around with different dried fruits over the year, I think dried cherries in place of raisins would work fine. |
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Post by Pastafarian on Nov 1, 2018 12:35:46 GMT -5
Thanks for sharing (again)! I'll get back to you on my efforts with these. You mentioned dried cherries being a common addition, have you tried swapping out the raisins for those? Not that I am anti raisin, but cherry added to these sounds pretty good (and Christmasy in my mind). Yeah, I've messed around with different dried fruits over the year, I think dried cherries in place of raisins would work fine. oops! Just realized you actually addressed that in your original post of the recipe. Apparently I'm not that master al multi tasking I'd led myself to believe I was. |
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Post by Pedantic Editor Type on Nov 13, 2018 22:38:54 GMT -5
Here’s a question, should I make pfeffernusse for my Dept cookie exchange or go with something less labor intensive?
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Post by Pastafarian on Nov 16, 2018 19:00:15 GMT -5
Here’s a question, should I make pfeffernusse for my Dept cookie exchange or go with something less labor intensive? How much do you like the rest of the Department? |
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Post by Pedantic Editor Type on Nov 16, 2018 19:11:37 GMT -5
Here’s a question, should I make pfeffernusse for my Dept cookie exchange or go with something less labor intensive? How much do you like the rest of the Department? I like them pretty well, but they are just as impressed by box mix cookies as from scratch. |
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Post by Pastafarian on Nov 16, 2018 20:39:59 GMT -5
How much do you like the rest of the Department? I like them pretty well, but they are just as impressed by box mix cookies as from scratch. Then, unless you want to make them because you'll enjoy holding some back for yourself, I'd go with something easier. If they were truly going to appreciate them over toll house or whatever then maybe, but as it stands it sounds like a lot of work that won't be fully appreciated. |
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Post by Pedantic Editor Type on Nov 16, 2018 20:55:57 GMT -5
I like them pretty well, but they are just as impressed by box mix cookies as from scratch. Then, unless you want to make them because you'll enjoy holding some back for yourself, I'd go with something easier. If they were truly going to appreciate them over toll house or whatever then maybe, but as it stands it sounds like a lot of work that won't be fully appreciated. I mean, I’ll make them at some point, and people would appreciate them, it’s just that I got almost equal adoration for the box mix. We'll see when the time gets closer if I feel like it  |
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Post by Celebith on Dec 12, 2018 23:41:58 GMT -5
Other than Gin based drinks, my go to is 'rye and ginger-ale', so when 🐍 cahusserole 🐍 posted a link to these Triple Finger and Rye Cookies, I figured I should give them a go, especially with our office potluck coming up. 1. The 'active prep time' is listed as 40 minutes. This is a lie. finely dicing the crystalized ginger and grating the whole ginger took some time. As did the mixing and everything else. An hour, total, is probably more accurate. 2. Finding all the ingredients took a few tries, but I got the non-ground gingers at the local Asian market. 3. They should be triple ginger cookies, but grating the ginger got pretty slickery and almost turned into grated finger, hence, the title of the link. 4. The grated ginger was pretty stringy and seemed clumpy, especially with all the juice, but it mixed in fine. 5. The coarse / turbinado sugar helped give them some crunch, and made them more 'snappy'. Despite all the sugar and molasses, the ginger overpowered most of the sweetness. 6. The recipe says it makes 48 cookies, but I used a teaspoon to form the 'balls' and barely made 42. I didn't even eat any of the raw dough. Well, only a very small amount, because it was stuck to my fingers.  The cookies turned out well, but really spread out while baking. I probably should have frozen the dough a bit, and spaced them better, (the other two trays ended up with a lot of cookies running into each other, but after they cooled a bit, I just separated them into squarish pieces.) Also, the dough was super sticky and not easy to form into balls, but that wasn't really as big a deal. The grated ginger was still stringy - I ended up with some stuck to my tongue. It felt like I had a hair in my mouth. Still, worth it. |
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Post by Pedantic Editor Type on Dec 13, 2018 8:43:29 GMT -5
So I did make the pfeffernusse for Monday's cookie exchange. I couldn't find dried dates at the store so I used... figs? Which were fine except huge comparatively. And now I have a zillion cookies at home and I didn't have to bake any of them! (Except the few pfeffernusse I kept.)
Seriously I have a reusable grocery bag that's half-full of small bags of 3-4 cookies each.
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Post by Celebith on Dec 14, 2018 21:01:53 GMT -5
Update: Three coworkers asked for the cookie recipe. Most enjoyed it. One thought they were 'too spicy', and one doesn't like ginger, but tried it anyway. She also didn't like the cookies. They pack a punch.
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Post by Celebith on Feb 26, 2019 0:11:47 GMT -5
Is there no cookie thread? Well, let's fix that There is, I just need my reading glasses to see it. Yeah. That's what I'm going to go with.
Here are those coffee cookies I was talking about 🐍 cahusserole 🐍  |
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Post by pairesta on Feb 26, 2019 7:29:11 GMT -5
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LazBro
Prolific Poster 
Posts: 10,278 
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Post by LazBro on Feb 26, 2019 12:23:29 GMT -5
Not only is there already a cookie thread, but the most recent post is by someone named "Celebith". Dunno, guys, sounds like a weirdo to me.
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Post by 🐍 cahusserole 🐍 on Feb 26, 2019 18:32:46 GMT -5
Is there no cookie thread? Well, let's fix that. Here are those coffee cookies I was talking about 🐍 cahusserole 🐍 Oh wow, thanks! Those are definitely going on the list. Although I might swap out the shortening for more butter. |
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Post by Celebith on Feb 26, 2019 21:32:50 GMT -5
Ugh. Even after looking through the board twice, I still don't see it, other than following that link. I'll just merge these later.
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Post by Celebith on Apr 5, 2020 1:08:35 GMT -5
I made these mutant looking oatmeal cookies this weekend. I wanted something more like breakfast bars, so I used raisins, cranberries, pecans, almonds, peanut butter powder and some chocolate chips for 'fillings' and applesauce, mushed banana, honey, melted butter and an egg for the liquid components. There are no added sugars. Aside from the looks, they came out okay, but I didn't increase the amount of flour or oats enough to compensate for all the extra stuff I put in. I think next time, I'll just double the dough recipe and keep the quantities of everything else. They taste good, but they're pretty 'fragile'.  |
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Post by Pastafarian on Sept 8, 2020 12:25:05 GMT -5
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Post by Pedantic Editor Type on Sept 8, 2020 14:44:29 GMT -5
Oh man at some point I need to post the triple-chocolate brown butter cookies I've been making, and the vegan pumpkin ones... but not right now, I'm lazy.
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Post by MrsLangdonAlger on Sept 8, 2020 18:30:27 GMT -5
Iffy and I have different favorite cookies so we go back and forth on what I make when I just randomly feel like making a batch of cookies. I've perfected chocolate chip, which are Iffy's favorite. I'm still working on perfecting these Moravian spice wafers so they stay softer longer, but as it is they're my favorite: www.myrecipes.com/recipe/moravian-wafersI also make killer ginger molasses cookies, which I think I'm going to bake next time I make a batch of cookies. |
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Post by Pedantic Editor Type on Sept 10, 2020 10:49:11 GMT -5
So these are quite good: giadzy.com/recipes/spiced-pumpkin-raisin-cookies-giada-de-laurentiis/However, I do not believe that raisins belong in cookies (with limited exception) so I sub a cup or so of chocolate chips/chunks. I also add a teaspoon of vanilla. They are vegan, they are very tasty, and they are easy to make in one bowl. These are possibly my favorite homemade chocolate chip cookies, but they're definitely A Bit Fancy: www.wilton.com/salted-chocolate-cookies/WLRECIP-8676.html- They have brown butter; this is a must - They also have almond flour in them; IMHO you could make it without but the almond flour adds a nice nutty note without having actual nuts in it - chopping up a chocolate bar is a bit of a pain but it does give it those little slivers of melted chocolate which you kinda need - I would say you could do 1-2 of the types of chocolate that way and not all 3 if it's easier (and use chunks/chips for the remainder) |
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Post by Hachiman on Mar 7, 2021 21:53:16 GMT -5
As a new diet rule, I have stopped consuming snacks that I don't make myself. This basically means that I stopped buying cookies and other wheat-based snacks. Chips get a pass, but I rarely have chips. Anyway, I am now the cookie master in my house. Like, making cookies used to feel like a small production but now I can whip up a batch of sugar cookies with zero notice and very little time. Kind of proud of myself.
My oatmeal cookies and my chocolate chunk oatmeal cookies are still my favorites, but we've also had great luck with various sugar cookies (vanilla, green tea, chocolate), Cardamom cookies, gingerbread, and crinkles. I may cook up some almond cookies later today. I keep adding new cookies too. For all of this, I am actually losing weight.
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Post by Pedantic Editor Type on Jun 23, 2021 9:32:33 GMT -5
I made these cookies for a girls' weekend with two friends, and they basically did not stop raving about them for three days. So I know they were good. (I mean, I had a couple myself.) Here is the one change I made: instead of 1 1/4 cups of chocolate chips, I used 1 cup of chocolate chunks and rough-chopped up a 70% dark chocolate bar. The bar chocolate gives it layers and slivers of chocolate and made them extra good. sallysbakingaddiction.com/chewy-chocolate-chip-cookies/ |
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Post by 🐍 cahusserole 🐍 on Dec 14, 2021 14:51:30 GMT -5
Figuring out my holiday cookie list. I'm thinking two old, two new?
old:
new: Pretzel Linzers - I'm thinking I'll try these without the filling and see how it works. if it's not good, then I'll make the filling and sandwich them. Also I will probably shape the dough into a tube and icebox them instead of rolling and cutting. World Peace Cookies version 1 or version 2 - I doubt I'll be able to find freeze-dried raspberries but I still just incorporate the rye flour and cayenne
I really like icebox cookies, can you tell. So a spice cookie, a citrus cookie, a salty-sweet cookie, and a chocolate cookie. Seems like a decent mix. No nuts because my niece has a mild peanut allergy and it's just easier not to freak out my sister-in-law (niece is going to therapy and can eat half a peanut with no reaction and peanuts aren't even tree nuts but whatever).
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Post by ganews on Dec 25, 2021 21:43:30 GMT -5
For the second year in a row we made the family cookies - butter cookies, kiffles, and tarts. This year I made my own lekvar, and it was so easy that I'll likely never make nut filling for kiffles again. It all came out pretty well but I thinks it's time to buy a silicone tart pan.
Got a belly full of butter now.
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Post by 🐍 cahusserole 🐍 on Dec 29, 2021 19:18:28 GMT -5
For the second year in a row we made the family cookies - butter cookies, kiffles, and tarts. This year I made my own lekvar, and it was so easy that I'll likely never make nut filling for kiffles again. It all came out pretty well but I thinks it's time to buy a silicone tart pan. Got a belly full of butter now. I make lekvar for Purim hamantaschen, it is delicious. |
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