Your favorite Christmas/Holiday cookies, and who makes them?

Epicurean Exploits - Food and Recipes
1

My Mom has been the cookie expert for the last 40 years. Tollhouse, white chocolate/macadamia, mexican wedding cakes, and things I hadn’t even imagined, not even in my stoner years. Dark chocolate rice crispy treats, etc…

I love the white chocolate/macadamia cookies.

2

Rosemary shortbread. I make them.

3

My favorites are:
Rosky (Slovak) - Walnut filled cresent shaped
Cherry Winks - A butter cookie

4

Never met a cookie I didn’t like. [basic-smile.gif]

Some faves include: snickerdoodles, white choc/macadamia, Mexican wedding, thumbprints, cut-outs with just a touch of frosting, 7-layer bars, pecan tassies, mincemeat, macaroons, chocolate butter cookies, ginger molasses, lemon poppyseed, almond crescents.

My MIL also makes these killer peanut butter cookies with a small Reese’s cup in the center.

5

Now THOSE sound good.

6

Yeah, I also thought they sounded mighty fine.

-Al

7

My mom

Her “heart medicine”…butter and nuts and other stuff sure to cure the ailing heart.

8

bittersweet chocolate and vanilla shortbread rolled together

9

Mel,
those look scrumptious !

10

Oatmeal chocolate chip cookies my niece makes for me every year for Christmas. Soft enough to fold in half. Great with full bodied wines too. I’d like to try those cookies Mel’s got, those look great and they are in my wheelhouse of chocolate.

Carrie used to make cookies. Now, she makes reservations. [tease.gif]

11

I’ve gotten several emails asking for the recipe for the Rosemary shortbread cookies. It came from epicurious.

Here you go.

http://www.epicurious.com/recipes/food/views/Rosemary-Shortbread-107452" onclick="window.open(this.href);return false;


Couple of notes that I have about this as I’ve made about 5 dozen this season.

I chop my rosemary very fine
The dough is very easy to work with and I do strongly suggest you let it cure/blend in your fridge a minimum of 3 hours though based on what I’ve been reading about aging chocolate chip cookie dough for 3 days - perhaps I’ll give that a try.

I don’t really know what “golden brown” is and I was cooking mine by sight rather than time. I suggest you take the time to do a single cookie at 2 or 3 different temps and see which texture, snap, color you prefer.

I did thicker and thinner versions. I prefered thinner for more of a snap and used a 1 -3/4 pastry round to cut out circles.

They won’t last very long after you make them due to their popularity and even our own Mr. Manlin, who never eats sweets, put a couple of these away and gave me a nod of approval for their savory notes.

Enjoy!

12

Russian tea cakes. Whatever recipie my mother has – doesn’t matter who makes 'em, as long as that recipie is followed. (I think these might be the same as Mexican wedding)