I am entering a "Cookie War" at my school and I am wanting to do something different, something that others would not think of. I was thinking about doing this one italian cookie, but it is quite hard to create. I am a really good cook and I am willing for a challenge. I am also open to some twists on classic recipes. However, I just want mine to be EDIBLE, exotic, beautiful, and appealing to teenagers and teachers or "judges".
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ladydi - said
August 17 2011 @ 07:01
Italian Almond Paste cookies….my absolute favorite
1 can of almond paste (8 oz or 227g)—makes about 18 cookies
1 egg white (extra large)
1/2 cup sugar
10 Maraschino cherries
Preheat oven to 325^F. Line cookie sheets w/parchment paper
Break almond paste into small pieces and place into food processor or mixer.
Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky)….about 2 minutes
Spoon almond mixture into large pastry a fitted with a #6 star tip. Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Top with 1/2 maraschino cherry.
Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above the middle shelf), for about 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container.
Another one is Puddle Cookies: (maybe substitute choc chips for the nuts for allergies for those that can’t have nuts…but I’d do it with nuts for the "judges")
155g (5oz or 1 1/2C) roasted & chopped nuts – try hazelnuts
225g (9oz or 2C) icing (powdered or confectioners) sugar
30g (1oz or 1/3C) cocoa powder
1 tsp vanilla extract
2 egg whites
Preheat oven to 160C (320F).
Combine all ingredients in a medium mixing bowl until well combined.
Spoon into 2 tablespoon piles on 2 baking trays lined with baking paper. Leave heaps of space between – they’re really going to spread.
Bake for 12 – 15 minutes or until they have puffed up and cracked on top. Cool on the tray.
Tom ツ - said
August 17 2011 @ 07:01
Tom’s signature cookie
I hope you win
Ingredients
1 whole large egg, at room temperature
1 large egg yolk, at room temperature (separate the egg while it’s cold)
1 tablespoon pure vanilla extract
2 cups flour (see Note)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 cup white chocolate chips or chunks
3/4 cup shelled pistachios (sieve to remove any "dust")
3/4 cup cherry-flavored dried cranberries
Method
Heat oven to 325°. Line cookie sheets with parchment paper.
Crack the whole egg into a small dish. Add the egg yolk and the vanilla extract; set aside.
Set a sifter over a small bowl or rest on a piece of wax or parchment paper. Add the flour, baking soda, and salt and sift together; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the sifted ingredients until just blended. Stir in white chocolate, pistachios and dried cranberries.
Drop cookie dough by the tablespoon measure onto prepared cookie sheets. Turn the measured dough over to see which side has the most add-ins showing and put that side up. Place anything that might escape on top. Cookies should be about 2 inches apart. (6 cookies will fit on a half-sheet baking pan.).
Bake for 6 minutes. Turn pans back to front and top to bottom and bake 5 1/2 minutes. Remove from oven and cool on baking sheets for a few minutes before sliding parchment with cookies to wire racks to cool completely.
Store cookies air-tight. To ensure next-day freshness, put a slice of bread in the container with the cookies.
Note: I employ the scoop and sweep method of measuring flour. Mix flour to aerate. Scoop and heap into measuring cup over flour container. With a butter knife, tap the handle of the measure 3 times. Slide the blade evenly across the flour to level it off.
Bridgeridoo - said
August 17 2011 @ 07:01
You make them look unique instantly by making them a different shape.Instead of circular or square go for shoe,dog,heart,dinosaur,flower shaped ones-anything that is different to what you normally see. Do something nice with coloured icing as well. Try mixing flavours like raspberry and white chocolate or dark chocolate and chili (trust me it works!).
mgood - said
August 17 2011 @ 07:01
What about these chewy chocolate pomegranate brookies – they’re a cross between a cookie and brownie, and really really good: http://wp.me/prMEc-IY
jackie w - said
August 17 2011 @ 07:01
How about some good old fashioned Scottish Oat Cookies?
4 oz butter
4 oz Sugar
cream together until nice and smooth
Whisk in 2 eggs and 4 oz flour
Add oats and maybe a little milk until you get a "dropping" consistency
Put small spoonfuls on a baking tray and cook in a pre-heated oven at Gas No. 4 until cookies are browned.
Enjoy!!
frogmomma86 - said
August 17 2011 @ 07:01
PEANUT BUTTER TOFFEE COOKIES
3/4 C all-purpose flour
1/4 t baking powder
1/8 teaspoon salt
4 T unsalted butter, room temperature
1/2 C sugar
1/2 C smooth peanut butter
1 L egg
2 chocolate covered toffee bars, 1.4 oz each, chopped (I used Skor bars)
Start by pre-heating oven to 350 degrees and whisk together the flour, baking soda, and salt in a medium bowl. Then get a bigger bowl and use mixer to beat together the butter and sugar. add the peanut butter and egg and beat it until smooth. Then slowly add the flour mixture, making sure it is well blended.
Then get toffee and chop them into smaller pieces.
And stir them into the batter.
Spooned a level teaspoon of batter onto a cookie sheet and put them in the oven for 16 minutes.
And they baked perfectly and instead of getting flat, they were nice and round and soft.
RSJ - said
August 17 2011 @ 07:01
Try to decorate a level above everyone else (intricate details, marzipan, lots of vivid colors)- if that’s not possible than you want the best tasting cookie. Italian almond cookies are superb – the almond flavor really shines through. One good option is a sandwich cookie. Easy to eat- and you can have some amazing flavor combinations with the cookie and frosting (chocolate and caramel, chocolate and raspberry, etc)
Autumn Lewis - said
August 17 2011 @ 07:01
HI If you’re like me, I love to cook for my friends and family. The only problem that I have is that I run out of ideas of food to cook. Then I discovered this great recipe guide online and have made some of the recipes, and have been thrilled every time, so have all the friends and family that I have cooked for. Everybody who gets to taste my cooking says how amazing it is that these recipes taste just like the restaurants. I shock myself every time I cook! I keep on wanting to compliment the cook, and then I remember that I am the cook.
Bon Appetite