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Violet Begonia
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PostSubject: MCM Cookie Thread   Sat Sep 27, 2008 2:42 pm

We spend so much time in-game talking about cookies, it's about time we started our own online cookie cookbook! I love you

Here's your chance to post your favorite cookie recipes! Please include all relevant details - measurements, baking temperature and time, tips and tricks for that recipe, and the number of cookies the recipe makes.

Yummy, yummy!

sunny


Last edited by Violet Begonia on Tue Nov 18, 2008 3:46 am; edited 1 time in total
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mere bystander

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PostSubject: Snickerdoodle Cookie Recipe   Thu Oct 23, 2008 11:31 am

Here's one of my favorites!

Snickerdoodles

Ingredients
• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
Directions
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.
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Violet Begonia
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PostSubject: Re: MCM Cookie Thread   Sat Oct 25, 2008 3:39 pm

I love Snickerdoodles! Thanks, Mere!
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mighty oak

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PostSubject: Re: MCM Cookie Thread   Sat Oct 25, 2008 3:51 pm

woo hoo! im so going to make these! cheers
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Idiot.Bot

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PostSubject: Re: MCM Cookie Thread   Mon Oct 27, 2008 8:46 am

well seing as malton is supposed to be in England... I shall gve you a recipe for biscuits, not cookies as you damn colonials insist on calling them... Rolling Eyes

During the week after Christmas, a well-patroned “maid-hiring” fair was held in the market town of Launceston, in Cornwall. It was customary to eat or take home ginger-flavoured Cornish Fairings, usually as a token for a loved one - due to the spices in them they were reletively expensive.

The original Cornish Fairings keep very well in an airtight tin, and have a most attractive cracked, deep goldenbrown appearance.

Preperation Time: 15 minutes
Cooking Time: 10-12 minutes
Pre-heat the oven to
200 C (400 F) Gass Mark 6
Ingredients for about 18 biscuits
8 oz. (225g.) plain flour
1/2 teaspoon salt
2 level teaspoons baking powder
2 level teaspoons bicarbonate of soda
2 level teaspoons ground mixed spice
3 level teaspoons ground ginger
1 level teaspoons cinnamon
4 oz. (100/125g.) butter or margarine
4 oz. caster sugar
4 tablespoons golden syrup, gently heated

Sieve together the flour, salt, baking powder, bicarbonate of soda, spice, ginger and cinnamon. Rub in the fat with the fingertips until the mixture resembles breadcrumbs and add the sugar. Poor in the syrup and mix thouroughly to a fairly stiff consistancy.

With floured hands, roll the mixture into walnut-sized balls. Place them on a greesed baking sheet well spaced out to allow room to spread. Bake in the pre-heated oven for 10-12 minutes, moving the sheet from the top to the bottom of the oven after 5-7 minutes or as soon as the biscuits start to brown. Leave the fairings to cool for a few minutes on the baking sheet before removing to a cake rack with a spatula or fish slice to stand until cooled completely.

mmmm - best eaten accompanied by 'Mahongany' aka Black treacle & rum...

IB rider
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Violet Begonia
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PostSubject: Re: MCM Cookie Thread   Mon Oct 27, 2008 3:51 pm

Oh, this is wonderful! Thank you, Idiotbot! We'll definitely try these biscuits the next time we bake, (hopefully this coming weekend!)
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Saralan

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PostSubject: Re: MCM Cookie Thread   Mon Oct 27, 2008 10:57 pm

Those remind me of ANZAC biscuits. Very similar, actually. I just have to post something Aussie. Very Happy

Ingredients

* 1 cup (150g) plain flour
* 1 cup (90g) rolled oats
* 1 cup (85g) desiccated coconut
* 3/4 cup (155g) brown sugar
* 125g butter
* 2 tbs golden syrup
* 1 tsp bicarbonate of soda

Method

1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
3. Pour the butter mixture into the flour mixture and stir until combined.
4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Very Happy
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Violet Begonia
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PostSubject: Re: MCM Cookie Thread   Tue Oct 28, 2008 2:44 am

American, Brit, Aussie cookies! This is fantastic!

This thread totally rocks. cheers

I need to dig up some of my old cookie recipes.
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PostSubject: Re: MCM Cookie Thread   Tue Oct 28, 2008 8:01 am

I can't wait to try some of these recipes! This was a really neat idea, Violet!
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mighty oak

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PostSubject: Re: MCM Cookie Thread   Tue Oct 28, 2008 1:28 pm

ANZAC biscuits rock! I use to just buy them! but i shall definately make these! bounce
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PostSubject: Re: MCM Cookie Thread   Fri Oct 31, 2008 9:58 am

I know this thread is for cookies, but... in the spirit of the season, I offer you a recipe for pumpkins seeds!
We finished carving our pumpkins last night, so I'll be making these tonight!

Sweet & Spicy Pumpkin Seeds

1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds


Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.


pumpkin Happy Halloween! ghost
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mighty oak

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PostSubject: Re: MCM Cookie Thread   Fri Oct 31, 2008 10:06 am

I shall make these tonight! ive tones of them! cheers
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Sonja Red
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PostSubject: Re: MCM Cookie Thread   Fri Oct 31, 2008 10:46 am

I have to admit I'm not huge into baking, because it takes so much time and prep. I'm one of those half an hour or less sort of cooks. So for me the answer to that is NO BAKE COOKIES!
panda


Chocolate & Peanut Butter No Bake Cookies

* 1 3/4 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup crunchy peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.


To hasten the hardening process I throw the whole cookie sheet with the wax paper and cookies into the freezer.

_________________
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_^_ Sonja Red _^_ ,  Former Director of Administrative Services
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Feisty Old Granny

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PostSubject: The most dangerous recipie in the world!   Sun Nov 09, 2008 2:59 am

MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) & vanilla, & mix again.
Put your mug in the microwave & cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug,
but don't be alarmed!
Allow to cool a little, & tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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mighty oak

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PostSubject: Re: MCM Cookie Thread   Sun Nov 09, 2008 3:26 am

YAY for granny! clap
this is great!

and mere i made the seeds and they were lovely! bounce
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QBee

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PostSubject: Re: MCM Cookie Thread   Mon Nov 10, 2008 11:53 am

mere bystander,

I made your Snickerdoodles this weekend and needless to say that a double batch didn't see the light of Monday morning!

Thanks for a great receipe.

QBee
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Violet Begonia
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PostSubject: Re: MCM Cookie Thread   Mon Nov 10, 2008 12:17 pm

This thread is going to simplify my holiday baking! Idea
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PostSubject: Re: MCM Cookie Thread   Mon Nov 10, 2008 12:24 pm

QBee wrote:
mere bystander,

I made your Snickerdoodles this weekend and needless to say that a double batch didn't see the light of Monday morning!

Thanks for a great receipe.

QBee

I'm glad you enjoyed them! They are a favorite in my house, too! Smile
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Penny Arkheart

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PostSubject: And from South Africa   Fri Nov 28, 2008 4:20 pm

I doubt that they are traditional though! These are my favourite! And as the resident candy striper, they come highly recommended.

LIGHT SPICE COOKIES - Makes 6 dozen cookies.

3/4 cup shortening
1 cup brown sugar (can use white if you have not got brown sugar but brown is better).
1 egg well beaten
1/4 cup golden syrup
2.1/4 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1.1/2 tsp ginger

Method: Cream the shortening and add the sugar gradually and the salt. Beat in the egg and the syrup. Sift in the flour, baking powder, salt and spices and knead into a dough. Roll in balls - walnut size (size of a large marble) and roll in a little bowl of white sugar. Place on a greased baking sheet and press flat with a fork and bake in a medium oven (180C) fot 12 to 15 minutes. Remember to leave space between the biscuits as they spread

* l cup of shortening is 250g


Have fun making these.
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Keira Bambini

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PostSubject: Re: MCM Cookie Thread   Sat Oct 10, 2009 7:22 pm

I use butter, but margarine works too. I also like to substitute butterscotch chips for the chocolate chips. ENJOY!

http://www.hersheycanada.com/en/recipes/recipes/detail.asp?id=6318&page=1&per=25&product_ID=10#content_area

Ingredients:

* 1/2 cup (125 mL) golden shortening
* 1 cup (250 mL) lightly packed brown sugar
* 2 eggs
* 2 1/4 cup (550 mL) all-purpose flour
* 1 teaspoon (5 mL) baking powder
* 1/2 teaspoon (2 mL) baking soda
* 1/2 teaspoon (2 mL) salt
* 2 tablespoons (30 mL) milk
* 1 1/4 cup (300 mL) CHIPITS® SKOR® Toffee Bits, divided
* 1 cup (250 mL) CHIPITS® Semi-Sweet Chocolate Chips

Directions:
1. Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.

2. In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.

3. In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.

4. Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.

5. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.
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Keira Bambini

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PostSubject: delicious and amazing   Sun Oct 11, 2009 2:29 pm

Chocolate Chip Cookies

INGREDIENTS (Nutrition)

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips



DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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PostSubject: Holiday Spiced Candied Pecans   Sat Oct 31, 2009 2:01 pm

Holiday Spiced Candied Pecans

• 1 Egg White*
• 8 ounces, weight Pecan Halves
• ˝ cups Packed Brown Sugar
• ˝ teaspoons Pumpkin Pie Spice (found In The Spice Aisle)
Preparation Instructions
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper and set aside. Please, please use parchment paper, or you will never get the pecans off the baking sheet!
In a medium bowl, beat egg white with a fork until frothy. Add pecans to bowl and toss to coat evenly with the egg white. Add the brown sugar and pumpkin pie spice and toss to evenly coat pecans.
Pour pecans onto a parchment-lined baking sheet and spread them out so they are in a single layer. Bake for 18 to 20 minutes or until pecans begin to brown. Remove and slide parchment with pecans onto a cooling rack to cool completely.
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MASTER ZOMBIE KILLER

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PostSubject: Re: MCM Cookie Thread   Sun Nov 08, 2009 11:17 am

mmmmmmmmmmmmmmmmmm
COOKIES
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Austin Hunt

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PostSubject: Re: MCM Cookie Thread   Wed Apr 14, 2010 6:46 pm

Peanut Butter Chocolate Cookie

1/2 cup (1 stick) butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/4 cup plus 2 tablespoons brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup roasted, unsalted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
Fleur de sel, to taste

Preheat oven to 350°F. In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg and vanilla extract. Whisk together the flour, baking soda and baking powder and add to peanut butter mixture, stirring to combine well. Stir in chopped peanuts and chocolate chips.

Drop generous spoonfuls of dough onto an ungreased cookie sheet. Press each mound of dough with a fork to flatten slightly.

Bake until bottom of cookies are golden brown, about 10 minutes. Remove from oven and sprinkle immediately with fleur de sel to taste. Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.
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Keira Bambini

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PostSubject: most bad ass chocolate chip cookies you'll ever eat   Wed Feb 23, 2011 7:36 pm

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


NOTE: THIS IS A VERY SOFT COOKIE DOUGH AS PER THE MELTED BUTTER IT SHOULD FEEL SLIGHTLY GREASY TO THE TOUCH AND SHOULD NOT FALL APART!

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