Question of the Day, Sunday, June 19, 2016

Denice said:

 
Homemade Oatmeal Chocolate Chip cookies.  A close second would be Peanut Butter Blossoms.

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mmmm...i do love oatmeal cookies!   though i don't 'do' chocolate, i can see myself baking oatmeal carob chip cookies.

now i hadn't heard of peanut butter blossoms, but after doing an internet search...WOW, those look like they'd be very good!

Verna davies said:

Shortbread every time for me

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ahhh, shortbread cookies!    i love them too!

sivyaleah said:

 
Store bought: Pepperidge Farms Milanos. OMG can eat the whole bag in one sitting. Totally addictive. And is why I don't buy them LOL

Homemade: Chewy Ginger cookies. The recipe I like best is kind of a pain, the dough is really heavy and stiff but wow, SO worth it.  Having said that, I rarely bake my own.  I love to cook but I'm not much of a baker.

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Pepperidge Farms cookies are so good!   i think part of the problem for me is that the bags are so small/have relatively few cookies in them, and they're a bit pricey for me. i loved the Bordeaux cookies from Pepperidge Farms, and i could easily eat a whole bag in one sitting.

i've never had ginger cookies, but chewy ginger cookies sound like they'd be really good!

Cookies I like most kind of cookies. I prefer home made or independent bakery made cookies to store-bought. I do buy Keebler and Pepperidge Farm cookies and some brands found in the organic / natural aisle on occasion. There's a great local small chain bakery that makes the best cookies and baked good along with cafe-type items like sandwiches and soups. One location is right at street level of one of the buildings for the company I work at Definitely a go-to place for a mid afternoon snack (and mini splurge) when the line isn't out the door long.

I like most cookies except ginger snaps. Chocolate chip and peanut butter would be my favourites.  

For store bought President's Choice Decadent Chocolate Chip cookies are pretty good.

Winchester said:

 
Lemon Spongecake Cookies

King Arthur's Chewy Chocolate Chip Cookies

Macadamia Nut and Vanilla Chip Cookies

They're all homemade

The only cookies we buy are Oreo DoubleStuf cookies.

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ooooo, lemon spongecake cookies sound really good!   and, mmmmm...macadamia nut and vanilla chip cookies!

mickNsnicks2mom said:

 
ooooo, lemon spongecake cookies sound really good!

  and, mmmmm...macadamia nut and vanilla chip cookies!

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 They are to-die-for cookies, frosted with a lemon frosting to take them over the top!

Winchester said:

 
 They are to-die-for cookies, frosted with a lemon frosting to take them over the top!

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oh my!!! and frosted with a lemon frosting too...

Oatmeal raisin with some chocolate chips mixed in.   I've also made a cranberry/white chocolate chip version that they print on the bags of craisins. Those were really good!  

I used to make chocolate chip with half chocolate chips and half butterscotch chips.  The boys at church went nuts for them.

I forgot those Seven Layer cookies. They are out of this world and have the calories to prove it.

Winchester said:

Are you talking about spritz cookies? I have a recipe for spritz that we make every year around the holidays. It calls for 3 ounces of cream cheese.

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I think they might be them. My mom used a recipe from the cookie shooter booklet I believe. Does that sound like it may be them? If it does I would love the recipe please.

Mine came from Betty Crocker; it's an oldie-but-goodie.

Here you go:

LEMON-CHEESE PRESSED COOKIES – a tried and true Betty Crocker recipe

1 cup butter, softened

3 ounces cream cheese, softened

1 cup sugar

1 egg

1 teaspoon lemon rind, grated

1 tablespoon lemon juice

2-1/2 cups flour, all purpose

1 teaspoon baking powder

Cream butter, cheese, and sugar until fluffy.

Blend in remaining ingredients.

Cover and chill.

Press out cookies on un-greased baking sheet.

Sprinkle with colored sugars, teaberries, or little cinnamon hearts..

Bake at 375 F 7-8 minutes. You do not want them to brown.

My Notes: You can tint the cookie dough red or green for Christmas, green for St. Patrick’s Day, etc. You can omit the lemon rind and juice; I usually do. Chill the dough well. You might want to chill your cookie sheets, too.

To make chocolate pressed cookies, simply omit the lemon rind and juice and add two squares of unsweetened chocolate (melted and cooled).

They freeze well.

mickNsnicks2mom said:

 
oh my!!! and frosted with a lemon frosting too...

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Here you go.......

LEMON SPONGE CAKE COOKIES (from Taste of Home)

1 cup butter or margarine, softened
1-1/2 cups sugar
8 eggs
2 Tbsp. lemon extract
4 cups flour
1/4 cup baking powder (Yes, the amount is correct)

Frosting:
1/2 cup butter or margarine, softened
3-3/4 cups confectioners’ sugar
1 teaspoon lemon extract
1/8 tsp. salt
3-4 Tbsp. milk
Food coloring, optional
4 cups flaked coconut, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture. Drop by teaspoonfuls about 3 inches apart onto ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until the edges are just slightly browned. Remove to wire racks to cool.

In a mixing bowl, cream butter, sugar, extract, and salt. Add enough milk to achieve a spreading consistency. Tint with yellow food coloring if desired. Frost cooled cookies. Sprinkle with coconut, if you like. About 11 dozen cookies.
 

My Notes: The amount of baking powder is correct. I don’t use the coconut because Rick doesn’t eat coconut. Easy to divide the recipe in half. You DO want to use the frosting! I've never gotten 11 dozen cookies from this recipe; my cookies are usually pretty big. Take them to a picnic or a family dinner and watch them disappear! They freeze well.

Winchester said:

Mine came from Betty Crocker; it's an oldie-but-goodie.

Here you go:

LEMON-CHEESE PRESSED COOKIES – a tried and true Betty Crocker recipe

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 egg
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
2-1/2 cups flour, all purpose
1 teaspoon baking powder


Cream butter, cheese, and sugar until fluffy.

Blend in remaining ingredients.

Cover and chill.

Press out cookies on un-greased baking sheet.

Sprinkle with colored sugars, teaberries, or little cinnamon hearts..

Bake at 375 F 7-8 minutes. You do not want them to brown.

My Notes: You can tint the cookie dough red or green for Christmas, green for St. Patrick’s Day, etc. You can omit the lemon rind and juice; I usually do. Chill the dough well. You might want to chill your cookie sheets, too.

To make chocolate pressed cookies, simply omit the lemon rind and juice and add two squares of unsweetened chocolate (melted and cooled).

They freeze well.

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Thanks Pam! Do you know if you need the cookie shooter or can you do drop cookies or roll these out?

You know, we've always used the cookie press. But I'm thinking you should be able to roll them in small balls (maybe about an inch in diameter), then press down lightly with a sugared glass. It's worth a shot.

You could also form the dough into two rolls about 1" in diameter, wrap in wax paper, and place in the fridge for an hour or two. Then, when you are ready to bake, take them out and slice in 3/8" slices and place on a cookie sheet.

DreamerRose said:

You could also form the dough into two rolls about 1" in diameter, wrap in wax paper, and place in the fridge for an hour or two. Then, when you are ready to bake, take them out and slice in 3/8" slices and place on a cookie sheet.

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And if you do that you can either roll the edges in colored sugar or shot or sprinkle the sugar or shot atop the cookies before baking.

Winchester
DreamerRose
Thank you both!

Winchester said:

 
Here you go.......

LEMON SPONGE CAKE COOKIES (from Taste of Home)

1 cup butter or margarine, softened
1-1/2 cups sugar
8 eggs
2 Tbsp. lemon extract
4 cups flour
1/4 cup baking powder (Yes, the amount is correct)

Frosting:
1/2 cup butter or margarine, softened
3-3/4 cups confectioners’ sugar
1 teaspoon lemon extract
1/8 tsp. salt
3-4 Tbsp. milk
Food coloring, optional
4 cups flaked coconut, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture. Drop by teaspoonfuls about 3 inches apart onto ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until the edges are just slightly browned. Remove to wire racks to cool.

In a mixing bowl, cream butter, sugar, extract, and salt. Add enough milk to achieve a spreading consistency. Tint with yellow food coloring if desired. Frost cooled cookies. Sprinkle with coconut, if you like. About 11 dozen cookies.
 

My Notes: The amount of baking powder is correct. I don’t use the coconut because Rick doesn’t eat coconut. Easy to divide the recipe in half. You DO want to use the frosting! I've never gotten 11 dozen cookies from this recipe; my cookies are usually pretty big. Take them to a picnic or a family dinner and watch them disappear! They freeze well.

Click to expand...

thank you, so very much! this made my day today!

lately its a pastry out of my snack machine at work. apple turnover. The apple is nice and soft and so yummy. The pastry is perfect texture. oh I love these. I don't usually like sweets. I rarely eat them.

I love homemade anything.

I like these chocolate coconut bars in the cereal lane-they are $2.19 a box for 8, they are small enough to be low calorie but have all coconut in them with chocolate covering..cant remember the brand. I can eat a whole box.

once in awhile vanilla oreo cookies.

shortbread is my favorite, sugar cookies, snickerdoodles are really good. Just about anything if I am in the mood for it. But I tend to prefer vanilla over chocolate.