Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
This is based upon a recipe for "Charley Browns" I found in the May/June 1994 issue of Chocolatier. It was featured as one of their 10 best chocolate recipes of the past ten years. The recipe isn't difficult at all and the results are definitely worth it. You can add or substitute all kinds of "stir-ins" along with the chocolate chunks and the pecans. The original recipe included cashews.
2 1/2 cups+ 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1/3 cup chunky peanut butter
1/2 cup light brown sugar, packed
1 cup dark brown sugar, packed
2 eggs
1 tablespoon vanilla
9 ounces semisweet chocolate, chunks or chips
9 ounces white chocolate, chunks or chips
In a medium bowl, stir together flour, baking soda, and salt. In a separate bowl, beat the butter and peanut butter for 30 seconds at medium speed, until creamy. Add the light and dark brown sugars, and continue beating 3 to 4 minutes, until the mixture is light in texture and color. One at a time, add the eggs, beating well after each addition. Beat in vanilla. At low speed, a third at a time, beat in the flour mixture. Using a wooden spoon, stir in the semisweet and white chocolate.
Line three insulated cookie sheets with aluminum foil. Fill an ice cream scoop so that it is heaping slightly with cookie dough and drop on to one of the prepared cookie sheets. Continue, leaving 3 inches between cookies. Refrigerate for 30 to 45 minutes, until the cookie dough is chilled.
Position rack in the center of the oven and preheat to 350 F. Bake the chilled cookies for 17 to 22 minutes, until the edges are set and the centers are still soft. Do not overbake.
There are lots of different recipes here... Press Here All kinds of snacks such as jerky, nuts & bolts, buffalo wings, cookies, Almond Crab Spread(sounds great), Starbucks' Caramel Apple Cider, Recipes in a jar and many, many more.
Was this before or after he bombed their aspirin factory?
I know only that we always used a scoop of bacon fat from the jar she kept in the icebox. They were chocolate cookies, sort of like devil's food but came out like little peach-halve humps on the cookie sheet. DELICIOUS.
I'd give anything to find something even similar I could tinker with until I made them like she did. As a good faith impetus ... here's a winner cookie (and icing) for you, courtesy of my Mother who caught this thread the other day. If I had a dollar for every hour we wiled away making these at "cookie parties" every year about this time ... =)
|
Nana’s Sugar Cookies
A delicious family tradition About three dozen or more, depending on the sizes of cookie cutters used. 3 cups flour 1 / 2 tsp. baking soda 1 / 2 tsp. baking powder 3 / 4 tsp. salt 1 cup butter 2 eggs, well beaten in small bowl 1 generous tsp. real vanilla extract 1 cup sugar Mix flour, soda, baking powder and salt together with the butter, as if making a piecrust. Combine beaten eggs with vanilla and mix in the sugar. Add to the first mixture and blend together to form the dough. Divide into four balls; flatten each between plastic wrap or parchment and chill till firm. Roll thin (1 / 4 inch) and use cookie cutters of choice. Return scraps to fridge while working on other sections. Finish with the scraps last. May shake on granulated sugar, cinnamon sugar or colored sugars before baking in 375-degree oven for 8-10 minutes. Recipe can be doubled. Dough circles, tightly wrapped, also freeze well for baking later. You may substitute margarine for some or all of the butter, but it will not be quite the same. If preferred, bake without sugar dusting. When cookies are cooled, frost with colored icings, decorate with colored sprinkles or use egg yolk "paint" that also can be brushed on before baking. Icing: 1 /2 cup butter 1 (3 oz.) pkg. cream cheese 1 lb. powdered sugar, sifted if necessary 1 tsp. vanilla (generous) or a combination of vanilla, almond and lemon flavorings. assorted trims, cinnamon red hots, raisins, etc. Beat butter and cream cheese till fluffy and light. Add powdered sugar and flavorings. Beat. Divide into portions for tinting. Powdered or paste colors are more intense than liquid. Frost cookies and decorate with the "trimmings." Egg yolk paint: egg yolks water food coloring - liquid, powder or paste CLEAN brushes of various widths clear and colored sugars, edible glitter For each color, mix one large egg yolk with 1 / 4 tsp. water. Add lots of liquid food coloring; less is needed with powder or paste. A sprinkling of sugar or glitter over "painted" surfaces before baking adds extra pizzazz. If you choose to paint baked cookies, return to oven on cookie sheet just long enough to let "paint" solidify. Watch carefully! Hint: Using parchment paper on the cookie sheets for baking is highly recommended. Less mess when decorating and returning to oven as well. Decorated cookies also freeze well. Wonderful for all holiday seasons with appropriate cookie cutter shapes. |
1 cup butter
1 cup margarine
1-1/2 cups sugar
2 eggs, beaten
1 rounded tsp. crushed cardamom seeds
5 cups all-purpose flour, sifted
dash of salt
Cream together the butter, margarine and sugar. Add the eggs, cardamom and flour, then mix well. Press dough evenly and as thin as possible into sandbakkel molds (my husband uses mini muffin tins.) Bake at 350° for 10 minutes. As you take the molds from the oven, turn them over and let them cool. Remove from molds.
Oh sure ... RUB IT IN, Willa!
(Just teasing ... last time I was on a Guild thread talking about recipes I was wondering if perhaps it was time to finally get a waffle iron, the yeast ones sounded so good. Cookies, too? This may put me over the edge into Kitchen Appliances next time I go shopping! =)
Ingredients
1 Cup brown sugar
1/2 Cup butter
1 egg
1/2 Cup Sour Milk
1/4 tsp. soda
1/4 tsp. baking powder
2 squares baking chocolate, melted
1 1/2 Cup flour
1 Cup chopped nuts
Cream butter and sugar, add beaten egg and sour milk. Sift flour, soda, and baking powder together and add to creamed ingredients. Add melted cooled chocolate and nuts. Drop teaspoonfuls on to a greased cookie sheet. 325 degree oven
Icing
1 egg beaten
1 Tablespoon cream
1 3/4 Cups Powder Sugar
1 square chocolate, melted
1 teaspoon vanilla
Cooks in these times often substituted. Bacon grease for butter,some chicory for coffee, bread crumbs for nuts. Flour came in several grades. There was one designated as "cake flour". A white, lighter type than the grayer coarser ground everyday dredging flour. This along with guess measures often brought unusual creations.
This is the only choc. cookie recipe that I could find that even mentioned bacon grease.
Never any icing that I can remember. Just the humps of cookie from which I'd eat the edges first (and sometimes only just the edges ... =)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.