I've made literally a thousand snickerdoodles, but gosh darned if Christmas
is about something other than digging up your old recipes. I knew the dough
was too buttery but I trusted my 1997 Joy. Never again. A little extra
flour resulted in the usual un-flat version.

This is the second time I tried making gingerbread dough -- the first was
a disaster and that's why I haven't done it in like eight years.

For some reason the gods were pleased with me this year and that dardned
dough was the easiest to work with I have experienced in a long time.
After following Joy to the letter the end product led me to determine that
a little cream wouldn't hurt to soften things up a bit. Turns out that was
the trick. Let's see if I can remember, or find this post for next year.

What else I learned this year -- lemon icing is the best for ginger cookies.

http://www.ftupet.com/upload/xmascookies.JPG

On Dec 19, 8:01*pm, tert in seattle > wrote:
> I've made literally a thousand snickerdoodles, but gosh darned if Christmas
> is about something other than digging up your old recipes. *I knew the dough
> was too buttery but I trusted my 1997 Joy. *Never again. *A little extra
> flour resulted in the usual un-flat version.
>
> This is the second time I tried making gingerbread dough -- the first was
> a disaster and that's why I haven't done it in like eight years.
>
> For some reason the gods were pleased with me this year and that dardned
> dough was the easiest to work with I have experienced in a long time.
> After following Joy to the letter the end product led me to determine that
> a little cream wouldn't hurt to soften things up a bit. *Turns out that was
> the trick. *Let's see if I can remember, or find this post for next year.

On Thu, 20 Dec 2012 04:01:25 +0000 (UTC), tert in seattle
> wrote:

> What else I learned this year -- lemon icing is the best for ginger cookies.

Sounds like a winning combination to me!

--
Food is an important part of a balanced diet.

I made rollouts tonight. First time I have ever purchased let alone used
or eaten ricotta cheese-had no idea it would be similar to cream
cheese-thought it would be like watery cottage cheese bits-I used an ice
cream scoop to fill the measuring cup. Not sure I liked the recipe
though-don't think it has enough sugar in it-looks kind of like
shortbread and I expect it to taste like flour. Good thing I bought a
tub of peppermint frosting. The dough sure rolled out nicely though.

On 12/19/2012 11:01 PM, tert in seattle wrote:
> I've made literally a thousand snickerdoodles, but gosh darned if Christmas
> is about something other than digging up your old recipes. I knew the dough
> was too buttery but I trusted my 1997 Joy. Never again. A little extra
> flour resulted in the usual un-flat version.
>
> This is the second time I tried making gingerbread dough -- the first was
> a disaster and that's why I haven't done it in like eight years.
>
> For some reason the gods were pleased with me this year and that dardned
> dough was the easiest to work with I have experienced in a long time.
> After following Joy to the letter the end product led me to determine that
> a little cream wouldn't hurt to soften things up a bit. Turns out that was
> the trick. Let's see if I can remember, or find this post for next year.
>
> What else I learned this year -- lemon icing is the best for ginger cookies.
>
> http://www.ftupet.com/upload/xmascookies.JPG
>
>
If it was me, I'd write the variations next to the recipe in the cookbook.

Jill

spamtrap1888 wrote:
> On Dec 19, 8:01?pm, tert in seattle > wrote:
>> I've made literally a thousand snickerdoodles, but gosh darned if Christmas
>> is about something other than digging up your old recipes. ?I knew the dough
>> was too buttery but I trusted my 1997 Joy. ?Never again. ?A little extra
>> flour resulted in the usual un-flat version.
>>
>> This is the second time I tried making gingerbread dough -- the first was
>> a disaster and that's why I haven't done it in like eight years.
>>
>> For some reason the gods were pleased with me this year and that dardned
>> dough was the easiest to work with I have experienced in a long time.
>> After following Joy to the letter the end product led me to determine that
>> a little cream wouldn't hurt to soften things up a bit. ?Turns out that was
>> the trick. ?Let's see if I can remember, or find this post for next year.
>>
>> What else I learned this year -- lemon icing is the best for ginger cookies.
>>
>> http://www.ftupet.com/upload/xmascookies.JPG
>
> The gingerbread looks great -- are those your sweetie's hands on the
> right?
>
> Are the boys old enough to help? I forget.
>
> The cookbook is yours, you can write in it.

those are all 5-year-olds' hands and they did help in their own special way

not sure what to write in the cook book ... half a handful more flour?
depending on the humidity? what I need to write is "trust my insticnts"

On Thu, 20 Dec 2012 22:54:40 -0600, barbie gee >
wrote:

> and if you can't bear to write in the book, stick a post-it note on the
> page and make a note there.

I'm the Post-It Note type because I was too well trained in elementary
school to mark up a book on purpose.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 20 Dec 2012 22:54:40 -0600, barbie gee >
> wrote:
>
>> and if you can't bear to write in the book, stick a post-it note on the
>> page and make a note there.
>
> I'm the Post-It Note type because I was too well trained in elementary
> school to mark up a book on purpose.

I bought a used book online and the person who owned it before, marked it
all up with a pen, underlining things, putting exclamation points and
writing words. I wish the seller would have disclosed this. It was rather
distracting.

what are those cookies that have a hershey kiss in the middle, on a peanut
butter base? My mom used to make those and they were so good. She made
them so they were a bit moist and chewy. I've had others, but they often
are kinda dry. I should try and make my own, but not even sure the name.

Anyone have any recipe for them, chewy-moist style?

In article >,
tert in seattle > wrote:

> I've made literally a thousand snickerdoodles, but gosh darned if Christmas
> is about something other than digging up your old recipes. I knew the dough
> was too buttery but I trusted my 1997 Joy. Never again. A little extra
> flour resulted in the usual un-flat version.
>
> This is the second time I tried making gingerbread dough -- the first was
> a disaster and that's why I haven't done it in like eight years.
>
> For some reason the gods were pleased with me this year and that dardned
> dough was the easiest to work with I have experienced in a long time.
> After following Joy to the letter the end product led me to determine that
> a little cream wouldn't hurt to soften things up a bit. Turns out that was
> the trick. Let's see if I can remember, or find this post for next year.
>
> What else I learned this year -- lemon icing is the best for ginger cookies.
>
> http://www.ftupet.com/upload/xmascookies.JPG

Why don't you just make that note next to the copy of the recipe you
use. And if you don't have the recipe location identified, mark next
year's December calendar with the information.

My Christmas baking can be accessed from my home page, shown in my sig
line below.
--
Barb,
http://www.barbschaller.com, as of December 21, 2012

tert in seattle > wrote:
> I've made literally a thousand snickerdoodles, but gosh darned if Christmas
> is about something other than digging up your old recipes. I knew the dough
> was too buttery but I trusted my 1997 Joy. Never again. A little extra
> flour resulted in the usual un-flat version.
>
> This is the second time I tried making gingerbread dough -- the first was
> a disaster and that's why I haven't done it in like eight years.
>
> For some reason the gods were pleased with me this year and that dardned
> dough was the easiest to work with I have experienced in a long time.
> After following Joy to the letter the end product led me to determine that
> a little cream wouldn't hurt to soften things up a bit. Turns out that was
> the trick. Let's see if I can remember, or find this post for next year.
>
> What else I learned this year -- lemon icing is the best for ginger cookies.
>
> http://www.ftupet.com/upload/xmascookies.JPG

When I think of Xmas cookies, I recall memories of my mothers kolache
cookies.
Apricot or nut filled mini rools or stars. Nothing I eat today comes close.

Greg

On Fri, 21 Dec 2012 17:43:54 -0600, Melba's Jammin' wrote:

> My Christmas baking can be accessed from my home page, shown in my sig
> line below.

The rosettes are your home page are lovely. My grandmother used to make
them.

Tara

tert in seattle wrote:

>I've made literally a thousand
> snickerdoodles, but gosh darned if
> Christmas is about something other
> than digging up your old recipes. I knew
> the dough was too buttery but I trusted
> my 1997 Joy. Never again. A little extra
> flour resulted in the usual un-flat
> version.

Snickerdoodles is one of my family's favorite cookie, and I've used the
recipe from a Family Circle magazine for many years. It doesn't use
butter, but calls for shortening and instead of just rolling them in
cinnamon & sugar, this one has a bit of nutmeg also and they are
heavenly! I never alter the ingredients and turn out perfect each time.

>This is the second time I tried making
> gingerbread dough -- the first was a
> disaster and that's why I haven't done it
> in like eight years.

>For some reason the gods were pleased
> with me this year and that dardned
> dough was the easiest to work with I
> have experienced in a long time. After
> following Joy to the letter the end
> product led me to determine that a little
> cream wouldn't hurt to soften things up
> a bit. Turns out that was the trick. Let's
> see if I can remember, or find this post
> for next year.

I make my little gingerbread boys every Christmas and have tried many
different recipes, but the one I stick with anymore is one I found in a
Taste Of Home cookie cookbook, and the dough handles beautifully, but do
need to chill it at least an hour. They pack and ship well too. I get
about 2-1/2 dozen per recipe.

>What else I learned this year -- lemon
> icing is the best for ginger cookies.

I've never used lemon icing on them, but just make up a vanilla butter
cream frosting and use the decorator to make little boys and girls.
Sometimes use red hots for the "buttons" and mini chocolate chips for
the "eyes", and are cuter than heck!

I made 19 different kinds of cookies this month, plus my oldest son's
favorite Ginger Blossoms to send to him in TX., and made 6 kinds of
candy...and one white fruitcake. Oh, and my deep fried Rosettes. Felt
like I was running a bakery, but am sure it was much more fun, and love
giving out plates of my Christmas goodies!

Judy

Oh, and I loved the picture of your baked cookies.....I forgot to
mention that. Your little "boys" look just like mine, except I made
pants and shirts for the boys and skirts and tops for the curls with
ruffly cuffs! My Snickerdoodles come out smaller, I think and not as
flat, but they sure do look good enough to eat in the picture!

Judy

On Dec 21, 3:16*pm, "Somebody" > wrote:
> what are those cookies that have a hershey kiss in the middle, on a peanut
> butter base? * My mom used to make those and they were so good. *She made
> them so they were a bit moist and chewy. *I've had others, but they often
> are kinda dry. *I should try and make my own, but not even sure the name.
>
> Anyone have any recipe for them, chewy-moist style?

I think they are called Peanut Kisses or Peanut Blossoms.

N.

On Sat, 22 Dec 2012 14:10:36 -0800 (PST), Nancy2
> wrote:

>On Dec 21, 3:16*pm, "Somebody" > wrote:
>> what are those cookies that have a hershey kiss in the middle, on a peanut
>> butter base? * My mom used to make those and they were so good. *She made
>> them so they were a bit moist and chewy. *I've had others, but they often
>> are kinda dry. *I should try and make my own, but not even sure the name.
>>
>> Anyone have any recipe for them, chewy-moist style?
>
>I think they are called Peanut Kisses or Peanut Blossoms.

This recipe makes 91 [using a 2 tsp portioner] - just the way I
remember them-
http://www.howsweeteats.com/2010/12/...tter-blossoms/

I rolled them in red or green colored demerara sugar. I put candy
cane kisses in a dozen.

I ever thought of them as Christmas cookies-- but that's what the
neighbor wanted.<g>

Jim

"Nancy2" > wrote in message
...
On Dec 21, 3:16 pm, "Somebody" > wrote:
> what are those cookies that have a hershey kiss in the middle, on a peanut
> butter base? My mom used to make those and they were so good. She made
> them so they were a bit moist and chewy. I've had others, but they often
> are kinda dry. I should try and make my own, but not even sure the name.
>
> Anyone have any recipe for them, chewy-moist style?

I think they are called Peanut Kisses or Peanut Blossoms.

N.

---

do you have a recipe? and what differentiates chewy ones from dry, crisp
versions?

"Jim Elbrecht" > wrote in message
...
> On Sat, 22 Dec 2012 14:10:36 -0800 (PST), Nancy2
> > wrote:
>>I think they are called Peanut Kisses or Peanut Blossoms.
>
> This recipe makes 91 [using a 2 tsp portioner] - just the way I
> remember them-
> http://www.howsweeteats.com/2010/12/...tter-blossoms/
>
> I rolled them in red or green colored demerara sugar. I put candy
> cane kisses in a dozen.
>
> I ever thought of them as Christmas cookies-- but that's what the
> neighbor wanted.<g>
>
> Jim


me mum always made them at Cmas. Maybe once in a while other holidays, but
I only remember Christmas. Along with those cut out cookies with the
frosting on them.

Thanks for the recipe.... What makes some people's kind of dry? Baked too
long?

On Sat, 22 Dec 2012 02:21:14 +0000 (UTC), gregz >
wrote:

>When I think of Xmas cookies, I recall memories of my mothers kolache
>cookies.
>Apricot or nut filled mini rools or stars. Nothing I eat today comes close.

http://www.hostpic.org/images/1212230650510099.jpg