Christmas/Holiday Cookies from all 50 States
10-05-2010, 11:39 AM
#32
Super Member
Join Date: Feb 2010
Location: Southeast Ohio
Posts: 2,584
Originally Posted by brendadawg
Luv-e, be careful. They're addictive! Ellis Brothers Pecans here in Georgia ships all over the place; and they always taste like they were just picked and shelled!
10-05-2010, 11:47 AM
#33
Member
Join Date: Sep 2010
Location: Northern Minnesota
Posts: 85
Originally Posted by brendadawg
GEORGIA
What says "south" better than butter and pecans??
Praline Squares
• 20 to 24 graham crackers
• 1 cup butter
• 1 cup light brown sugar, packed
• 1 cup chopped pecans
Preheat oven to 350°.
Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans. Spoon over graham crackers. Bake praline squares at 350 for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.
What says "south" better than butter and pecans??
Praline Squares
• 20 to 24 graham crackers
• 1 cup butter
• 1 cup light brown sugar, packed
• 1 cup chopped pecans
Preheat oven to 350°.
Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans. Spoon over graham crackers. Bake praline squares at 350 for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.
Cheryl from Mn
10-05-2010, 11:51 AM
#34
Member
Join Date: Sep 2010
Location: Northern Minnesota
Posts: 85
Originally Posted by dotcomdtcm
Can you post a recipe that seems to represent your state?
I will consult w DD the baker and see what she thinks of as"NY".
I will consult w DD the baker and see what she thinks of as"NY".
Cheryl from Mn
10-05-2010, 12:10 PM
#35
Member
Join Date: Sep 2010
Location: Northern Minnesota
Posts: 85
Here's one from Minnesota. It's one of my absolute favorites. So in honor of of the 'Cold Snaps' that are sure to be coming, I give you the
BEST GINGER SNAP RECIPE EVER Bake @ 375
3/4 C. BUTTER
1 C. BR. SUGAR
1 EGG
1/4 C. DARK MOLASSES
2 1/4 C. FLOUR
2 TSP SODA
1/4 TSP SALT
1/2 CLOVES
1 TSP CINNAMON
1 TSP GINGER
1/2 TSP B. POWDER
MIX IN ORDER GIVEN. CHILL THE DOUGH WELL. ROLL INTO A BALL THEN ROLL IN SUGAR. PLACE ON COOKIE SHEET BUT DO NOT FLATTEN. BAKE @ 375....BE CAREFUL NOT TO OVER BAKE. MAKES APPROX. 4 DOZEN
BEST GINGER SNAP RECIPE EVER Bake @ 375
3/4 C. BUTTER
1 C. BR. SUGAR
1 EGG
1/4 C. DARK MOLASSES
2 1/4 C. FLOUR
2 TSP SODA
1/4 TSP SALT
1/2 CLOVES
1 TSP CINNAMON
1 TSP GINGER
1/2 TSP B. POWDER
MIX IN ORDER GIVEN. CHILL THE DOUGH WELL. ROLL INTO A BALL THEN ROLL IN SUGAR. PLACE ON COOKIE SHEET BUT DO NOT FLATTEN. BAKE @ 375....BE CAREFUL NOT TO OVER BAKE. MAKES APPROX. 4 DOZEN
10-05-2010, 12:30 PM
#36
Super Member
Join Date: Feb 2010
Location: Southeast Ohio
Posts: 2,584
Originally Posted by Love my stash
Originally Posted by dotcomdtcm
Can you post a recipe that seems to represent your state?
I will consult w DD the baker and see what she thinks of as"NY".
I will consult w DD the baker and see what she thinks of as"NY".
Cheryl from Mn
ROTF and nose curled up, Ewwwwww lol lol lol Now that was funny
10-05-2010, 12:31 PM
#37
Super Member
Join Date: Oct 2009
Location: Maryland
Posts: 4,449
Maryland Cookie :
Suzanne Laubheimer's Version of the Famous Berger Cookie
Makes about 4 1/2 dozen
COOKIES:
1 cup butter, softened
1/2 cup confectioners' sugar
3/4 cup granulated sugar (divided use)
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
ICING:
3 cups chocolate chips
Beat butter, confectioners' sugar, 1/2 cup granulated sugar and salt in a bowl until well blended. Add egg and vanilla.
Beat until light and fluffy. Sift flour, baking soda and cream of tartar and stir into creamed mixture. Chill about 2 hours.
Preheat the oven to 350 degrees. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Press to flatten with a glass buttered on the bottom and dipped in remaining 1/4 cup granulated sugar. Rebutter if necessary and dip in sugar each time. Bake 10 to 12 minutes or until light brown on the edge.
When cookies are cool, melt chocolate chips in a small, heavy-duty saucepan over lowest heat possible; stir. When chips begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth, then ice cookies.
OR
This icing recipe.....
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder
Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
Note: Don't make cookies on a damp, rainy day because it takes too long for icing to set.
Suzanne Laubheimer, Parkville
Per cookie: 117 calories, 1 gram protein, 6 grams fat, 4 grams saturated fat, 14 grams carbohydrate, trace fiber, 15 milligrams cholesterol, 26 milligrams sodium
Suzanne Laubheimer's Version of the Famous Berger Cookie
Makes about 4 1/2 dozen
COOKIES:
1 cup butter, softened
1/2 cup confectioners' sugar
3/4 cup granulated sugar (divided use)
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
ICING:
3 cups chocolate chips
Beat butter, confectioners' sugar, 1/2 cup granulated sugar and salt in a bowl until well blended. Add egg and vanilla.
Beat until light and fluffy. Sift flour, baking soda and cream of tartar and stir into creamed mixture. Chill about 2 hours.
Preheat the oven to 350 degrees. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Press to flatten with a glass buttered on the bottom and dipped in remaining 1/4 cup granulated sugar. Rebutter if necessary and dip in sugar each time. Bake 10 to 12 minutes or until light brown on the edge.
When cookies are cool, melt chocolate chips in a small, heavy-duty saucepan over lowest heat possible; stir. When chips begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth, then ice cookies.
OR
This icing recipe.....
For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder
Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
Note: Don't make cookies on a damp, rainy day because it takes too long for icing to set.
Suzanne Laubheimer, Parkville
Per cookie: 117 calories, 1 gram protein, 6 grams fat, 4 grams saturated fat, 14 grams carbohydrate, trace fiber, 15 milligrams cholesterol, 26 milligrams sodium
Berger cookie from given recipe
[ATTACH=CONFIG]102483[/ATTACH]
Original Berger Cookie Made in Baltimore
[ATTACH=CONFIG]102619[/ATTACH]
10-06-2010, 06:25 AM
#38
Super Member
Join Date: Mar 2010
Location: Florida
Posts: 1,323
What State would this represent??
Originally Posted by trolleystation
MMMMMM GOOD Maple Crunch Cookies
1 cup butter, room temp
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup pecan halves
Preheat oven to 350. Grease baking sheet. Using electric mixer, cream butter with sugar and maple extract. Combine flour and salt; slowly blend into butter mixture on low speed. Roll one tablespoon dough into a ball. Place on prepared sheet. Gently press pecan half into cookie top. Repeat with remaining dough and pecans and bake until the cookies ore golden brown (about 17 minutes) Transfer to rack and cool completely. Makes about 30 cookies.
1 cup butter, room temp
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup pecan halves
Preheat oven to 350. Grease baking sheet. Using electric mixer, cream butter with sugar and maple extract. Combine flour and salt; slowly blend into butter mixture on low speed. Roll one tablespoon dough into a ball. Place on prepared sheet. Gently press pecan half into cookie top. Repeat with remaining dough and pecans and bake until the cookies ore golden brown (about 17 minutes) Transfer to rack and cool completely. Makes about 30 cookies.
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