Now baked. Now with Apricot. Now with Chocolate Chips. Now without the Oatmeal. Actually it is where is JR's great Chocolate Chip Apricot recipes. Anything else? Google it [hint]Everything is out there if you google the name.
Calla lillies are one of my favorite flowers. These cookies require a little more work than just mixing and dropping from a spoon, but they make such pretty little cookies that look just like calla lillies.
"These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions." Recipe from the Post Punk Kitchen (www.thePPK.com) and accredited to Isa.
I made this recipe up from scratch for my mother who is wheat and dairy sensitive. Chocolate, almonds, pecans and cranberries... all that and low fat too! (We buy no name brand semi-sweet chocolate chips - they don't contain milk products)
Hope you enjoy! :)
I have to give credit to Chelle_N for this recipe. I took a punt and replaced the flour in her recipe #99839 with gluten free flour and they turned out just great, and my kids love them. I have included the GF flour recipe first (first 4 ingredients). I didn't use as much sugar as her recipe said to use, and I left out the raisins 'cause my kids don't like them. They make for a reasonably healthy biscuit.
A simple yet tasty 4-ingredient recipe from Gourmet Magazine, May 2004. I like to have this in my mix of holiday cookies because it's so low-maintenance. Prep time includes chill time. Also good dipped in chocolate rather than sugar.
This recipe is a traditional cookie from my MIL family. This is from Switerand. Our nickname for these is "diaper cookies".
The key to these cookies is that the dough must be handled as warm as possible. It must be done quickly before it cools down. It will harden at room temperature. MIL says absolutely "DO NOT Double this recipe"
This should be made 1 month before you want to eat them. They are stored in a tin for a month to soften.
This recipe is adapted from the Feb07 Food & Wine Magazine. I have finally tried these myself. You do 40 cookies if you make your logs 5 inches long and 2 inches wide. As Marg mentioned the cook time was way too long. I've incorporated her suggestions to cut the time, added another teaspoon of vanilla for more flavor and decreased the flour slightly to hopefully moisten it a little. I also added a variation at the bottom for a softer, slightly sweeter cookie. My prep time was shorter than 20 minutes but I left it as is.
I tried this cookie on a few neighbors and co-workers, they like it as it is in the original recipe (with the time and flavor adjustments). I asked my neighbor to taste test both. He said the original is more like the sandies he's tried but the second was good too.
Cheesy with Sweet and Savory at its best!! This has been my alltime favorite cookie and is always baked every Christmas. I received this recipe years ago from my mother-in-law. It is essential to use all ingredients to get the sweet and savory effect. The combination of the garlic powder, toasted pecan and the powdered sugar is awesome!! A one-half pecan piece on the top makes it pretty, but a one-fourth piece will do as well. It is best not to let these cookies get too brown. These cookies are great with coffee!! Approximate servings is shown. Chill time not included.