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Old 10-22-2004, 12:28 PM   #11
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The best German cookie, as determined by a poll of people I give cookies to, is Ischler Tortchen. Posssibly, the best cookie, period. It is an sandwich cookie based on ground almonds and raspberry jam. Everyone wants to know the recipe and when I give it to them, they are too lazy to make it. Second on my list are hazelnut crescents which are traditional in many European countries. My personal favorite German cookie is Zimtsterne. It is a star shaped cookie cut from rolled out almond macaroon batter (flourless) which is not easy to do.

When I make these, I will post recipes with pictures.
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Old 10-22-2004, 12:58 PM   #12
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but mudbug...pacook has the recipe! I'm wanting it too!!!
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Old 10-22-2004, 01:06 PM   #13
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um.....DUH
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Old 10-22-2004, 01:31 PM   #14
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I'll be sure to post the choc. cherry chunk recipe--I'll dig it out over the weekend. We have company coming so I may not get to post it 'till Monday. Just remind me if you don't see it!
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Old 10-22-2004, 01:37 PM   #15
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If my brain returns from wherever it went I will surely do so!
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Old 10-22-2004, 01:52 PM   #16
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Mudbug, if you find yours, can you see if it knows where mine went, too?
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Old 10-22-2004, 03:18 PM   #17
 
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Here are a few of my favs:

Kahlua Mudslide Brownies
Kahlua Pizza Brownies
Streusel Caramel Bars
Gingersnaps
Vanilla Creme-Filled Chocolate Shortbreads
Rum-butter cookies
good ol' chocolate chip cookies but with M&M's
good ol' peanut butter cookies
Snow balls
Hay stacks
easy peanut clusters

I'm sure I'll think of more.. my aunt makes a lot of these at Christmas. I have made some in the past.
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Old 10-23-2004, 04:57 PM   #18
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I remembered (and the weekend’s not even over yet!)! :D Here’s my recipe for Chocolate Cherry Chunk Cookies (mmmm, I need to make these soon!). Plus when I was searching for that recipe I came across a good ginger one that I thought southern cook (and others) would enjoy—Chocolate Ginger Shortbread Cookies. Here they both are:

Chocolate Cherry Chunk Cookies

1 c dried cherries
1 c boiling water
½ lb unsalted butter, room temp
1 c light brown sugar, packed
1 c granulated sugar
2 tsp pure vanilla extract
2 extra large eggs, room temp
2/3 c unsweetened cocoa (I use Scharffen Berger)
2 c flour
1 tsp baking soda
1 tsp kosher salt
1 lb good quality semi-sweet chocolate or white chocolate, or a combination of both

Preheat oven to 350F. Line baking sheets with parchment paper.

Cover cherries with boiling water and let stand 5 minutes. Drain and set aside.

Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the batter with the mixer on low until just combined. Fold in the chopped chocolate and cherries.

Drop the dough on the lined baking sheets using a rounded tablespoon (I use 1 ¾” ice cream scoop. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone.). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack using a metal spatula. Cool completely before storing in a tightly sealed container.



Chocolate Ginger Shortbread Cookies (Jacques Torres)

4-6 pieces of candied ginger
½ vanilla bean or 1 tsp pure vanilla extract
¾ c cold unsalted butter, cubed
1 c powdered sugar
4 large egg yolks
pinch baking powder
pinch salt
½ c unsweetened cocoa powder
1 2/3 c flour

Use a rolling pin to mash the candied ginger into a paste.

Use a sharp knife to slice the vanilla bean lengthwise. Separate the seeds from the outside skin. Place the vanilla bean seeds, butter, sugar, egg yolks, and ginger in a medium bowl and beat with an electric mixer on low until combined, about 1 minutes. Combine the baking powder, salt, cocoa powder, and flour and add to the butter mixture all at once. Beat on low just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove dough from bowl.

Preheat oven to 400F.

Roll dough into log and slice or use a flexible baking sheet with dome-shaped cavities (roll the dough into a rope that is about the same diameter as the cookie mold. Use a knife to cut each piece of dough and press into the mold, filling all cavities). Bake 15 to 20 minutes.

Have to go start dinner for our company!
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Old 10-23-2004, 05:02 PM   #19
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thanks, PA! And I see we have to pry the Kahlua mudslide brownies recipe out of Julie (should have known).

C'mon girl, cough it up.

Julie-Sierra cook beat you to it.
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Old 10-23-2004, 05:13 PM   #20
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PA..I've got everything to make those cookies RIGHT NOW!!! is that luck or what! there's dessert- and munchies for the game! ThankYOU!!
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