Holidays & Cookies
Replies
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I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.0
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Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
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Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia.![:\](https://community.myfitnesspal.com/en/resources/emoji/confused.png ":\")
we have a white solid fat called copha but from what I'm reading, it's not the same.
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OMG I just realized that we will be at my in-laws' in 8 days and they have... so many holiday cookies. There is always a HUGE plate of spritz cookies and peanut butter blossoms, plus whatever else my MIL feels like making.
I do not know how to feel about this! Last time I saw my MIL, she complimented me on losing weight and then said, "You did have a cake phase there, didn't you?" (I picked up cake decorating as a hobby LOL.)0 -
emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
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Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
Yeah, I don't ever have shortening. I always just use butter or margarine.0 -
I plan to make chocolate crinkle cookies this weekend (never made them before but they look awesome) but now I am starting to think I need to make snickerdoodles too (I admit I prefer the half butter half shortening version - one year I made it all butter, half and half, and all shortening - not a big difference but enough that I picked half and half). However currently I am making homemade marshmallows - finished the vanilla bean and just trying to decide on the next ones - brandy or Jack Daniel's. Then tomorrow once todays are dry and can be unmolded I will be making peppermint and then a vanilla graham cracker that I will coat in chocolate (same with some of the peppermint and the vanilla - not sure if the chocolate will work with the alcohol).0
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Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
Here's the recipe I used for snickerdoodles:
http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/0 -
emily_stew wrote: »GiveMeCoffee wrote: »It's baking week here this is what's been made so far:
salted caramel stuffed snickerdoodles, cinnamon swirl cookies, caramel macchiato thumbprints, raspberry thumbprints, stained glass cookies, chocolate truffle w/sea salt
peanut butter cookies- some with kisses, reeses and plain, lemon glazed cream cheese cookies
I'm messaging you my address. Alternately, you could message me yours and I'll show up. That puts my batch or two of cookies I was going to make this weekend to shame!
Come to New Jersey, I have cookies, bread, jellies, and fudge everywhere lol
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GiveMeCoffee wrote: »Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
Here's the recipe I used for snickerdoodles:
http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/
Oh yum!
I think the hardest thing for me will be cooking them for the right amount of time so they stay soft inside.
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Charlottesometimes23 wrote: »GiveMeCoffee wrote: »Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
Here's the recipe I used for snickerdoodles:
http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/
Oh yum!
I think the hardest thing for me will be cooking them for the right amount of time so they stay soft inside.
The timing for me was 8-9 mins gave a little crunch on the outside and soft inside So I set my timer for 7 minutes and that gives me a minute to get them out.
Advice don't forum while baking cookies it leads to burnt things
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GiveMeCoffee wrote: »Charlottesometimes23 wrote: »GiveMeCoffee wrote: »Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
Here's the recipe I used for snickerdoodles:
http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/
Oh yum!
I think the hardest thing for me will be cooking them for the right amount of time so they stay soft inside.
The timing for me was 8-9 mins gave a little crunch on the outside and soft inside So I set my timer for 7 minutes and that gives me a minute to get them out.
Advice don't forum while baking cookies it leads to burnt things
Lol
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Thanks to you all, I'm making snickerdoodle dough today
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GiveMeCoffee wrote: »emily_stew wrote: »GiveMeCoffee wrote: »It's baking week here this is what's been made so far:
salted caramel stuffed snickerdoodles, cinnamon swirl cookies, caramel macchiato thumbprints, raspberry thumbprints, stained glass cookies, chocolate truffle w/sea salt
peanut butter cookies- some with kisses, reeses and plain, lemon glazed cream cheese cookies
I'm messaging you my address. Alternately, you could message me yours and I'll show up. That puts my batch or two of cookies I was going to make this weekend to shame!
Come to New Jersey, I have cookies, bread, jellies, and fudge everywhere lol
way to say this NOW.
I want fudge everywhere!0 -
Last year's Christmas cookies. Next week is my cookie making week 0 -
miss, use lard.Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
seriously.
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miss, use lard.Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
seriously.
Lol, I had to google lard and now I know it's pig fat. I'm a sook and I can't eat piggies...although I'll happily cook bacon for DH...(yep, I know I'm a hypocrite
)
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I had to google sook, and was just left confused. lol.
another option is something like crisco. Which is a hydrolyzed vegetable shortening. Counter stable, gives some of the benefit of lard without the animal source.0 -
There is an awesome recipe on pinterest for Mrs Fields clone of snickerdoodles. They are fantastic.
Baking today, mostly things that keep well, and am taking off next Friday and DD & I will be baking and making candy all weekend. We bring trays to work and DD gives trays to friends for gifts. I love to bake, and interestingly enough, I have always been able to resist the temptation, which is a good thing.0 -
I had to google sook, and was just left confused. lol.
another option is something like crisco. Which is a hydrolyzed vegetable shortening. Counter stable, gives some of the benefit of lard without the animal source.
Sook: noun 1. Australia and New Zealand. a timid, cowardly person, especially a young person; crybaby.
Yep, that's me, a crybaby...not young anymore though
We don't have crisco here. It's annoying because I see it in a lot of recipes. The closest would be copha, which is made from 100% coconut oil without the flavour copha.com.au/, but I don't think it would work as well.
ETA. Oooh, I just remembered...I know someone on MFP who would love to get their hands on some copha! lol0 -
GiveMeCoffee wrote: »emily_stew wrote: »GiveMeCoffee wrote: »It's baking week here this is what's been made so far:
salted caramel stuffed snickerdoodles, cinnamon swirl cookies, caramel macchiato thumbprints, raspberry thumbprints, stained glass cookies, chocolate truffle w/sea salt
peanut butter cookies- some with kisses, reeses and plain, lemon glazed cream cheese cookies
I'm messaging you my address. Alternately, you could message me yours and I'll show up. That puts my batch or two of cookies I was going to make this weekend to shame!
Come to New Jersey, I have cookies, bread, jellies, and fudge everywhere lol
way to say this NOW.
I want fudge everywhere!
I was a little late to the game.. but hey you're only about an hour away.
Today will be more kahlua fudge, macaroons & decorating.0 -
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GiveMeCoffee wrote: »GiveMeCoffee wrote: »emily_stew wrote: »GiveMeCoffee wrote: »It's baking week here this is what's been made so far:
salted caramel stuffed snickerdoodles, cinnamon swirl cookies, caramel macchiato thumbprints, raspberry thumbprints, stained glass cookies, chocolate truffle w/sea salt
peanut butter cookies- some with kisses, reeses and plain, lemon glazed cream cheese cookies
I'm messaging you my address. Alternately, you could message me yours and I'll show up. That puts my batch or two of cookies I was going to make this weekend to shame!
Come to New Jersey, I have cookies, bread, jellies, and fudge everywhere lol
way to say this NOW.
I want fudge everywhere!
I was a little late to the game.. but hey you're only about an hour away.
Today will be more kahlua fudge, macaroons & decorating.
I'm assuming then you are north? since most people are- I'm pretty much square in the capitol at this point since I moved to my new job.
ALL THE COOKIES!0 -
They are Linzer (style?) as J pointed out above, but they are a modified version of the dough. I used the dough from Russian Tea cakes, because I had a buttloads of it made in advance and wanted to change it up.
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GiveMeCoffee wrote: »GiveMeCoffee wrote: »emily_stew wrote: »GiveMeCoffee wrote: »It's baking week here this is what's been made so far:
salted caramel stuffed snickerdoodles, cinnamon swirl cookies, caramel macchiato thumbprints, raspberry thumbprints, stained glass cookies, chocolate truffle w/sea salt
peanut butter cookies- some with kisses, reeses and plain, lemon glazed cream cheese cookies
I'm messaging you my address. Alternately, you could message me yours and I'll show up. That puts my batch or two of cookies I was going to make this weekend to shame!
Come to New Jersey, I have cookies, bread, jellies, and fudge everywhere lol
way to say this NOW.
I want fudge everywhere!
I was a little late to the game.. but hey you're only about an hour away.
Today will be more kahlua fudge, macaroons & decorating.
I'm assuming then you are north? since most people are- I'm pretty much square in the capitol at this point since I moved to my new job.
ALL THE COOKIES!
I'm near Seaside, so nope not up north0 -
Ah, interesting.
They are Linzer (style?) as J pointed out above, but they are a modified version of the dough. I used the dough from Russian Tea cakes, because I had a buttloads of it made in advance and wanted to change it up.
I'm making my kipferln and pfeffernusse here soon. Maybe some gingerbread too this year.
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GiveMeCoffee wrote: »Charlottesometimes23 wrote: »GiveMeCoffee wrote: »Charlottesometimes23 wrote: »emily_stew wrote: »
I've used butter every time I've made snickerdoodles. When my Mom made them when my sisters and I were kids, she used margarine. Either one works the same. Snickerdoodles are the greatest cookie known to man!Charlottesometimes23 wrote: »
Thank you!Charlottesometimes23 wrote: »I'm curious about snickerdoodles and I love the name! We don't do them here in Oz. Can anyone link a good recipe for me pretty please? I'd like to give them a try.
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/
Ugh, just realised, we don't have shortening here in Australia. we have a white solid fat called copha but from what I'm reading, it's not the same.
Fantastic! Thank you. The recipe says 1/2 cup each of butter and shortening so I'll sub the shortening for marg.
Here's the recipe I used for snickerdoodles:
http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/
Oh yum!
I think the hardest thing for me will be cooking them for the right amount of time so they stay soft inside.
The timing for me was 8-9 mins gave a little crunch on the outside and soft inside So I set my timer for 7 minutes and that gives me a minute to get them out.
Advice don't forum while baking cookies it leads to burnt things
I just finished making these, took the entire 10 minutes in my oven. Mine are soft all over, so I probably could have let them go a little longer, and my caramels didn't melt as well as I would like. They softened but retained their shape. If I make them again I'll probably chopped the caramels a bit more and let them go a teensy bit longer. They seem to be yummy out of the oven, we'll see what happens when they've sat for awhile. I'm curious as to whether the caramel will harden up as they cool.0
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