OT: (kindof) -- Another recipe request

How about taking a spice cake mix, adding raisins, perhaps some coconut, and making a spice cookie?

G> What makes it kind of ON topic -- is that I need a recipe for cookies tha= t

Macaroons. Decadent Macroons that I rarely have and would buy a nice big one for a special treat.

Or maybe ginger snaps for a throwback to what our Grandmas baked.

Or big fluffy sour cream, like I'm fondly remembering my Great-Grandma used to make.

Close to supper and I'm hungry. Can't you tell?

Steven Alaska

and are you going to pass on those recipes to the rest of us now? geez, Steven, we're only human. j.

"Steven Cook" wrote... Macaroons. Decadent Macroons that I rarely have and would buy a nice big one for a special treat.

Or maybe ginger snaps for a throwback to what our Grandmas baked.

Or big fluffy sour cream, like I'm fondly remembering my Great-Grandma used to make.

Close to supper and I'm hungry. Can't you tell?

Steven Alaska

When my son's school had bake sales the big seller was rice krispy treats. Dead easy to make. I'd cut them into big squares, wrap each in plastic wrap and seal with a cute sticker. Maybe you can even find quilt stickers :-)

You'd be surprised how many husbands and kids will be at your show.

marcella

My mother usually bakes biscotti for this type of thing. I don't have any of her recipes, but I did find a couple of sites with some:

Lois, the cookie lady, might be persuaded to reveal her recipe for Pistachio cookies. I will ask, if you would like. They are very good, and I have never heard of anybody not taking a second one.

John

I use whatever Macaroon recipe I can find. I haven't made them in years. Unfortunately, no one has ever seen the ginger snap recipe and both sour cream cookie recipes from my Grandma Cook and Great Grandma Williams are lost to history. My dad often thought that one of his sisters made off with their Mom's recipe box when she died. All that dad wanted was a copy of the sour cream cookie recipe, but no one has ever fessed up.

Sad face.

Steven Alaska

argh. your aunts do not amuse me. i had my heart set on a nice fluffy sour cream cookie or three. as you started this and got me and probly others all excited i think it is up to you to google and work your way thru the various sour cream cookie recipes til you find one that is similar in taste and texture. theres a mess of 'em out there so ya best get a move on young man, times'a'waste'n and i'm'a'salivate'n. how rude of them to not save a recipe as good as those sound. how rude!!! well, whatcha wait'n for? to the kitchen to bake perchance to get lucky on the first try.

j.

"Steven Cook" wrote... I use whatever Macaroon recipe I can find. I haven't made them in years. Unfortunately, no one has ever seen the ginger snap recipe and both sour cream cookie recipes from my Grandma Cook and Great Grandma Williams are lost to history. My dad often thought that one of his sisters made off with their Mom's recipe box when she died. All that dad wanted was a copy of the sour cream cookie recipe, but no one has ever fessed up.

Sad face.

Steven Alaska

argh. your aunts do not amuse me. i had my heart set on a nice fluffy sour cream cookie or three. as you started this and got me and probly others all excited i think it is up to you to google and work your way thru the various sour cream cookie recipes til you find one that is similar in taste and texture. theres a mess of 'em out there so ya best get a move on young man, times'a'waste'n and i'm'a'salivate'n. how rude of them to not save a recipe as good as those sound. how rude!!! well, whatcha wait'n for? to the kitchen to bake perchance to get lucky on the first try. i'll check back here tomorrow to see what progress you've made.

j.

"Steven Cook" wrote... I use whatever Macaroon recipe I can find. I haven't made them in years. Unfortunately, no one has ever seen the ginger snap recipe and both sour cream cookie recipes from my Grandma Cook and Great Grandma Williams are lost to history. My dad often thought that one of his sisters made off with their Mom's recipe box when she died. All that dad wanted was a copy of the sour cream cookie recipe, but no one has ever fessed up.

Sad face.

Steven Alaska

Mmmmmmmmmmmmm -- sounds yummy!

I'm sure I'm not the only one who would like the recipe!

Thanks!

Ok. Lois, the cookie lady, has graciously consented to sharing her prized recipe. Here it is:

Lois's Pistachio Cookie Sticks (Makes about 25 cookie sticks)

1/2 Cup (1 stick) butter, softened 2/3 cup of sugar 1 large egg 2 tsp vanilla extract 2 cups unsifted all-purpose flour 1/2 tsp baking powder 1 cup shelled pistachios 2-3 drops of green food coloring

1. In a large bowl, with electric mixer on medium speed, beat butter, sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer speed to low. Gradually beat in 1-1/2 cups flour and baking powder until a soft dough forms. (This may also be done in a food processor)

2. With spoon, stir in pistachios and enough of the remaining flour until a very stiff dough forms. If necessary, work with hands. On a sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in plastic wrap; refrigerate several hours or overnight.

1. Heat oven to 350 F. Grease two large baking sheets or coat with a nonstick vegetable cooking spray. Unwrap dough and place on cutting board. With a sharp serrated knife, using a sawing motion, cut chilled dough crosswise into 1/8" wide slices. As each slice is cut, place

1/4" apart on greased baking sheet. If slices fall apart, press pieces back together on baking sheet to reshape dough into sticks.

Bake cookies 8 minutes or until firm and golden. Transfer to wire racks; cool completely. Arrange cookies in a decorative serving bucket or store in airtight container until ready to serve.

These are some of my favorite cookies. Lois takes them to lots of gatherings that she attends with her own interest groups as well as our family gatherings. There are seldom any left over at the end of the get-together. The pale green color adds an extra dimension to these cookies and sets them off from all the others.

John

Howdy!

Food & quilting: never off topic! ;-)

The best chocolate cookies:

Have had a Crisco cookbook for 30 yrs; best gingerbread cookies: ..or some squares of gingerbread (cake) sold individually, yummy!

*note* substitute applesauce for the shortening/fat/Crisco: Use any rolled sugar cookie recipe to make Button Cookies: Good luck!

R/Sandy

I just spent the weekend at a local quilt show. Our Project Linus chapter was there making Topsy Turvy blocks. Since the high school where the quilt show is held is a little way out of town, the volunteers and vendors bring food - lots and lots of really good food - for pot luck lunch (for volunteers and vendors, not the show attendees).

One of the vendors brought Gingersnaps. Her cookies were so popular that many asked for the recipe. Here it is:

Nancy's Gingersnaps

Mix together:

3/4 C shortening 1 egg 1 C sugar 1/4 C molasses

Sift together & stir in the following:

2 C sifted flour 2 tsp soda 1/4 tsp salt 3/4 tsp cloves 1 tsp cinnamon 3/4 tsp ginger

Form into balls the size of walnuts, roll in granulated sugar. Place 2" apart on a greased cookie sheet. Bake 10 - 15 minutes @ 350 (Bake a little less for a softer cookie)

another idiot question from the resident idiot in the south pacific... are those pistashios chopped? how finely? j.

"John" wrote... Ok. Lois, the cookie lady, has graciously consented to sharing her prized recipe. Here it is:

Lois's Pistachio Cookie Sticks (Makes about 25 cookie sticks)

1/2 Cup (1 stick) butter, softened 2/3 cup of sugar 1 large egg 2 tsp vanilla extract 2 cups unsifted all-purpose flour 1/2 tsp baking powder 1 cup shelled pistachios 2-3 drops of green food coloring

1. In a large bowl, with electric mixer on medium speed, beat butter, sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer speed to low. Gradually beat in 1-1/2 cups flour and baking powder until a soft dough forms. (This may also be done in a food processor)

2. With spoon, stir in pistachios and enough of the remaining flour until a very stiff dough forms. If necessary, work with hands. On a sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in plastic wrap; refrigerate several hours or overnight.

1. Heat oven to 350 F. Grease two large baking sheets or coat with a nonstick vegetable cooking spray. Unwrap dough and place on cutting board. With a sharp serrated knife, using a sawing motion, cut chilled dough crosswise into 1/8" wide slices. As each slice is cut, place

1/4" apart on greased baking sheet. If slices fall apart, press pieces back together on baking sheet to reshape dough into sticks.

Bake cookies 8 minutes or until firm and golden. Transfer to wire racks; cool completely. Arrange cookies in a decorative serving bucket or store in airtight container until ready to serve.

These are some of my favorite cookies. Lois takes them to lots of gatherings that she attends with her own interest groups as well as our family gatherings. There are seldom any left over at the end of the get-together. The pale green color adds an extra dimension to these cookies and sets them off from all the others.

John

Shell the nuts, and put the whole kernel into the mixture. When you slice the cookies into 1/8" thick slices, before cooking, with the "sharp" serrated knife, it slices through the kernels of the pistachio and makes them into sliced pistachio nuts showing within the baked cookie. This is one of the distinctive features, along with the light green color of the cookie, that makes these cookies so appealing.

John

Sorry, I'm no help because the only cookie I EVER buy at this type of thing is snickerdoodles. Family recipe yes, but there is a good reason that family favorites are family favorites.

"John" wrote... shell the nuts, and put the whole kernel into the mixture. When you slice the cookies into 1/8" thick slices, before cooking, with the "sharp" serrated knife, it slices through the kernels of the pistachio and makes them into sliced pistachio nuts showing within the baked cookie. This is one of the distinctive features, along with the light green color of the cookie, that makes these cookies so appealing.

John