No Christmas cookies/Christmas baking thread?

[Anonymous No.15258382]

I'm starting to do my Christmas baking today and I'm starting off with some classic chewy, pillowy ginger molasses cookies and probably some oatmeal scotchies. I want to do maybe four more type of cookies but I'm having trouble finding just the right recipes. Plain chocolate chip/peanut butter etc cookies are too mundane, I'm seeking the extraordinary.

Tell me about all your most impressive, most yuletidey cookies.
Bonus points for any recipe that can be made with sugar substitute because my papa has diabetes.

[Anonymous No.15259016]

Kind of related I just made lemon bars I only bake like 2 times a year. The fucking crust is now somehow on top after cooking it. The fuck?

[Anonymous No.15259802]

Please, guys, amazing cookies (or tiny cookie cups or mini cupcakes or any other piecemeal treat for the holidays).

Another thing I'm thinking of doing is making thumbprint cookies but using custard instead of jam and torching sugar over the top like a crème brûlée.

>>15259016
Did you closely follow the recipe? Usually you would bake the crust by itself for a short period of time to make it solid, and then put the filling in and bake the rest of the time. Depends on what type of crust you use. If it was shortbread type crust, you have to press it into the bottom of the pan extremely firmly to keep it from becoming soggy and breaking up.

[Anonymous No.15259940]

>>15258382
Last cookie thread btw
>>15241507

[Anonymous No.15260940]

I was going to make an almond cream cookie cup with brandied cherries but then my mother asked me to bring a dessert to the family dinner and I decided to bring a galette de rois with some kind of jam. Now I feel defeated because the almond cream cookie cups were gonna be so cute, but I don't want to bring two of the same thing.

[Anonymous No.15261008]

I'm going to make some tea-flavoured cookies for gifts and they'll be a mixture of shortbread, biscotti and mochi stuffed cookies.

[Anonymous No.15261013]

>>15261008
A mochi stuffed cookie, you say? Tell me more.

[Anonymous No.15261956]

Is “royal icing” readily available at grocery stores? I want to get that solid icing effect on top of some sugar cookies

[Anonymous No.15261994]

All stores in my area were sold out of molasses so I had to use dark corn syrup. They tasted pretty bland but they looked nice.

Look up the Back in the Day Bakery recipe for Mexican hot chocolate cookies. I made them without espresso this year and they were fucking great.

[Anonymous No.15262003]

>>15261013
It's from this recipe but I will mix dried strawberry in with the black sesame seed to www.loveandoliveoil.com/2020/02/black-sesame-stuffed-matcha-sugar-cookies.html

[Anonymous No.15262004]

>>15258382
I'm making some brownies and chocolate chip cookies to give away as gifts (small amounts of both, along with some fudge). I hope that by giving most of it away I won't eat much because my birthday is the 23rd and I'm making my own cake, there's only so much sugar I should have in one week.

[Anonymous No.15262009]

>>15261956
I've never seen it for sale, it doesn't keep very long but it's easy as shit to make. Just make it, it takes less than a minute.

>>15261994
Gosh, I felt like I had to almost fight someone over dark brown sugar and also only got maybe the third to last jar of molasses. COVID has people baking who don't even like baking, stockpiling flour while they continue to eat Hot Pockets on the daily. What a fucking world.

I made a Mexican hot chocolate cookie a few years back so I'm trying for new ideas, but this recipe you mentioned is interesting with that almond flour and espresso. I did mine with the cayenne and cinnamon and deep dark chocolate cookie dough, but also folded in fresh sweet-spicy red chili pieces for acid, and they were so tasty.

[Anonymous No.15262013]

>>15261013
You can also do marzipan instead of mochi

https://www.loveandoliveoil.com/2016/04/marzipan-stuffed-almond-sugar-cookies.html

[Anonymous No.15262025]

>>15258382
Any tasty Christmas recipes for a poorfag whithout an oven? I have already done doughnuts btw

[Anonymous No.15262037]

>>15262025
Any cookie ball type things, my mom used to make this recipe for my dad on Christmas once a year:
https://girlraisedinthesouth.com/uncle-louies-black-jack-wiskey-balls/

>>15262003
This is a bizarre idea but I kinda like it. Tbh I'd rather have a cookie inside a mochi than mochi dough inside a cookie, texturally speaking. I did buy a bunch of glutinous rice flour to play with last year and never opened it... hmmm

[Anonymous No.15262137]

>>15262025
Chocolate truffles, also snowballs/protein bite-y things. Oh and chocolate bark

Made the stella parks snickerdoodle today. Honestly kind of disappointed. I should have gone with a more traditional recipe

>>15262013

Funny you post this i have been wanting to make a marzipan cookie though amarettis seem like far less work

[Anonymous No.15262140]

>>15262137

Better pic

[Anonymous No.15262167]

>>15262137
I came here to look at cookies, not mother fucking Quasimodo feet.

[Anonymous No.15262641]

>>15262140
Would eat.

[Anonymous No.15262766]

Everyone is posting photos and descriptions but no links or recipes. Please provide more directions, friends.

[Anonymous No.15262845]

>>15258382
How can I tell my mom she isn't making gravy right? she always just puts the drippings in a gravy boat and calls it gravy. I didn't know it was wrong throughout my whole childhood, but now that I've been cooking for myself a few years I realized how bad of a sign that is

[Anonymous No.15262869]

Not Christmas related, but I always wanted to get in on making New Year treats. Unfortunately, my mom always bought a ton of store bought (factory or homemade) stuff by the time I make up my mind, so I end up never making any. Its still December, should I get in on the action early this time?

[Anonymous No.15262999]

For Christmas this year I made two batches of linzer cookies using homemade jam. First was Dutch chocolate with strawberry jam, and the second was standard linzer (almond) with a amaretto-cherry jam. They were beautiful and delicious, than I found out I was gluten intolerant and can't eat them anymore.
Sucks.

[Anonymous No.15263008]

>>15262999
Forgot a pic. This is the chocolate-strawberry.

[Anonymous No.15263275]

>>15262869
Just tell her you'd like to bake this year so she should buy less mass-produced stuff.

>>15262845
Just tell her that's not what gravy is.

Why can't /ck/ooks talk to their moms?

[Anonymous No.15263398]

The cookie apocalypse is beginning. Bring all your butter.

>>15262137
>>15262140
What was wrong with them? In your pic they look pretty nice, and I looked up the recipe and it's not too far from normal, though the fat/sugar ratio does seem off to me.

>>15262766
idk what you're on about, there are a few recipes linked and a few recipes mentioned by name.

>>15262999
Just eat the cookies anon. The tummyache would be worth on that amaretto-cherry jam linzer, my mouth is watering thinking about it.

[Anonymous No.15264108]

>>15262009
Blame netflix and the cooking shows, especially Big British Baking show, which I love. I guess I'm one of the guys you are talking about, but damn I really love it. I always loved to bake, but now it's become a real love of mine.

Sorry, but not sorry anon.

[Anonymous No.15264129]

>>15263398
Anon, when I eat gluten I shit violently until my ass is raw. I did have one, and it really was good. I think I used too much sugar though.
250g frozen black cherries
200g sugar (next time 150g)
60ml amaretto in two additions, 40ml early for flavor, 20ml at tail end for punch

Superb!

[Anonymous No.15264435]

One dough down, three more to go today before I start baking 'em up.

>>15264108
I don't mind people taking ingredients they need to bake. I love people who bake.

What I don't care for is people stockpiling flour, brown sugar, yeast, and baking soda so the rest of us can't buy any because they think they might desperately need to be baking gingerbread during the apocalypse. Fuck those guys.

>>15264129
If that's true, how did you JUST find out?
I just made a similar deal to your jam, just some amaretto cherries to go in a tart. 1/2c sugar, 3/4c water, simmer 1lb cherries 5 minutes, off heat, add 1/4c amaretto. They'll hang out in the fridge for a couple days until I'm ready to use em, but they already taste great.

[Anonymous No.15265113]

Two doughs down as of this picture.

The oatmeal scotchies recipe said it would make 20 cookies, so I doubled it. Judging by this insane amount of fucking cookie dough, I have determined that that was a lie. Anyone want some oatmeal scotchies?

[Anonymous No.15266369]

Three doughs down bros and making good time, just got back from the store with a couple forgotten ingredients. This here's some chocolate stout dough that will later meet pretzel pieces.

[Anonymous No.15266501]

how do you measure 1 1/4 cups of flour?
is it 1 cup and a 1/4 cup?

[Anonymous No.15266558]

>>15266501
...yes?

[Anonymous No.15266604]

>>15266558
thanks anon

[Anonymous No.15266612]

I'm an idiot who didn't check the catalog before posting, but could some one help with a mincemeat recipe?
Stressed out of my head about it

>>15266565

[Anonymous No.15266653]

>>15266612
There's no sweat, my friend. If you're trying to mimic a store-bought item it's probably just a simple filling of cinnamon and nutmeg, apple and raisin, sugar and fat, but you could check the ingredients list online if you know a specific brand you're trying to recreate.

All kinds of fruits can go into mincemeat, usually apple and raisin, but also currants, cranberries, pears, candied citrus peel or citrus zest, whatever. Find a recipe you like the looks of and just run with it, it's not gonna suck.

[Anonymous No.15266677]

>>15266653
Yeah I'm getting the feeling this is one of those things I can kind of add anything to, right?

[Anonymous No.15266712]

>>15266677
Basically. The idea is that it's fresh and dried fruit in a sauce of spices, fat, and sugar. Any recipe you find on the internet will produce something edible, but stick to a simpler composition if you're trying to mimic a commercial product.

If you want my best tip, make your pie crust with half the fat as butter and half the fat as real lard. You can sub Crisco if you're squeamish of it, but lard pie crusts will make anything inside seem 10x better than it is.

[Anonymous No.15266824]

>>15264435
Well, I have been feeling sick since I took a series of strong antibiotics in Jan. It has been steadily getting worse, but my fiance (a physicians assistant) and her mother (Nurse Practitioner) both assumed it was Irritable Bowel Syndrome from stress and such. I didn't put two and two together until I broke out in a nasty rash at which point I checked and found that of fourteen symptoms for gluten-intolerance I had all fourteen. In retrospect I have probably had it for a few years, but it really kicked off after the antibiotics FUCKED up my intestinal tract. Stopped eating anything with gluten about two weeks ago and the rash is going away, the explosive shits went away, my depression lifted, my joint pain stopped, no more bloating, my appetite and gym strength are returning and it felt like a fog lifted from my head. I made those cookies a day or two before I made the connection.

Yeah, I could go to the Dr to get it verified, but why spend the time, money and pain to be told the exact same thing I already know? For the first time in what is at least a year, if not more, I finally feel good.

That's my answer.

[Anonymous No.15266837]

>>15266712
Hmmm, I hear soaking the fruit in run or brandy for a day or two adds flavor and makes the fruit easier to mince. I mean, who DOESNT love alcohol in their desserts?

[Anonymous No.15266889]

>>15266837
Yeah, I'd recommend if cooking with any dried, non candied fruits (like raisins) to soak in brandy or rum or even bourbon. Not always necessary, but always better with booze. I'm doing some amaretto cherries as mentioned earlier to go with a creme d'amande tart.

[Anonymous No.15266994]

>>15266712
Thanks for the help anon

[Anonymous No.15267001]

>>15266889
Bro, that is what I will do next time I do some gluten-free linzers. Last time I added the amaretto in the pot, but I never even considered soaking them first...

It's crazy enough to work.

[Anonymous No.15267108]

>>15267001
Almond flour would make some choice little linzers. It doesn't work for all cookie types, but that one it will do. Cut it with a little bit of coconut for texture. I do a lot of grain-free baking for my papa, and there are a lot of crappy recipes out there, so be warned.

If you start with dried cherries they'll soak up the amaretto flavor like crazy and even though the booze will cook out, the flavor won't. I like to add extra gelatin to a boozy jam and add a couple more tablespoons of liquor off heat to cut the texture, that way you get a good punch. I make a spiced banana rum jam that kills on macarons or waffles.

[Anonymous No.15267125]

Yes hello, is this the LGBT general?

[Anonymous No.15267503]

>>15266712
My mincemeat mixture turned out all good. Currently developing flavours in the fridge.

With the pie crust, what ratio of butter/lard/flour? Can I just substitute lard for butter at 1:1?

[Anonymous No.15267526]

>>15267503
You won't wanna do all lard. Just find any "cold water pie crust" recipe on the internet, they're all the same, and if it calls for, say, two cups of butter, use one cup of butter and one cup of lard. Keeping pie crust cold is a big part of what makes it flaky later, on so don't overmix it, leave some visible pieces of fat, and keep a bowl of ice water to wet your hands with so the warmth of your palms doesn't melt the fat in the dough. Best of luck. Pie dough is the ultimate easy tricky baking concept: easy to make a mediocre one, but a great one takes some practice.

[Anonymous No.15267556]

My city is off of lockdown so I've been baking nonstop the last few days
>Sourdough
>Rosemary sea salt bagels
>Lemon thyme shortbreads (and chocolate covered ones in pic related)
>browned butter toffee chocolate chip cookies
>Focaccia

The shortbreads are a family recipe, I fucking hate them but everyone I give them to loves them

[Anonymous No.15267566]

>>15267556
I fucking love a savory shortbread. I do one sometimes with olive oil and rosemary and it's just so goddamn good. Sorry you don't love shortbread, friend. The bagels sound choice!

[Anonymous No.15267580]

>>15267526
thanks a million anon
have a nice holidays

[Anonymous No.15267587]

>>15267556
o shit i forgot the new york cheesecake i just pulled outta the oven!!!

>>15267566
oooo that combo sounds great, i'll try that next. I'm sure I just dislike them because my mom baked them constantly as a kid

[Anonymous No.15267791]

My success story of the night is a grain-free low-carb lemon ricotta cookie that I baked for my papa who has diabetes.

Writing low carb dessert recipes is hard, writing low GI dessert recipes is even harder. I miscalculated on my estimates and didn't realize how much the egg yolks would make them spread - I spooned them out as quenelles expecting little spread.

[Anonymous No.15267805]

>>15267791
As you can see in the background, they did spread. I thought that would spell the end and give me dense little cookies when they dried, as coconut flour is prone to do - but check out the lift in this little guy! They'll get a low-carb glaze tomorrow.

Honestly aside from the grainy texture inherent to coconut flour, these cookies are tasty even for a non-diet person. I get a little better at it every year.

[Anonymous No.15268075]

>>15267805
nice one anon

[Anonymous No.15268130]

>>15264435
What's your mole asses loaf recipe?

[Anonymous No.15268604]

>>15267108
I already use half ultra fine almond flour and half all purpose flour, and yes, it makes for a very soft cookie but still plenty firm. I'm just going to use GF 1 to 1 flour from now on and I imagine it will be identical. I'll try the dry fruit soaked in booze next time anon, thx.

[Anonymous No.15268726]

>>15267556
can you please give your shortbread recipe?

[Anonymous No.15268779]

>>15267125
Why? Are you coming out of the closet you fagfag?

[Anonymous No.15268809]

>>15258382
Doing Christmas with the parents this year (Dad has cancer so we want to spend the time while we can). I was visiting some family in New Mexico earlier this year and they were shocked mom hasn't made Biscochitos in a while, so she made some this year.

They look just like this pic I found on Google. Very good. Made with real lard, it's like a soft sugar cookie except with a strong taste of anise. I don't normally eat cookies but it's nice to enjoy old family traditions like this.

[Anonymous No.15268828]

>>15266824
Hey fren. My intestines got blown out from having to take a bunch of antibiotics this year too. My depression even came back even though objectively I don't have anything to be depressed about. I've been eating just veggies, meat and probiotics and it's helped a lot. Try adding in those probiotics fren, and stick to eating fermented grains (sourdough/wild yeast breads) if you're going to try bread ever again, though honestly, you're probably better off without it because of how processed the flour you can get at the grocery is. Hope you get better!

[Anonymous No.15268858]

>>15266889
Yes, especially cherry brandy for fruits. Where I am from they soak the dried fruits for Christmas a year in advance in cherry brandy. Some older people have fruit they have been soaking for years. Soaking that long is more if you're using it for a fruit cake, because then it stays moist and preserves the cake, sometimes for months. If frozen they last indefinitely.

[Anonymous No.15268876]

>>15268809
Sorry about your dad, anon.
The cookies look good although I prefer them thinner myself.

[Anonymous No.15268889]

I'm all cookied out.

[Anonymous No.15268899]

>>15258382
It' s almost christmas, you lazy fucker. You start at the end of November with christmas cookies.

[Anonymous No.15269116]

>>15268889
Looking good. What flavor are your linzers? You use all flour or half flour, half almond?

[Anonymous No.15269144]

>>15268726
>1 lb salted butter room temp
>3/4c cornstarch
>1c fruit sugar/castor sugar/instant dissolving sugar
>4.5c cake flour

cream together butter and cornstarch with your hands, add in sugar. Add in flour .5c at a time stopping around 4. Take a handful of dough and knead in hand until a smooth ball forms. Cut out a cookie and test at 320F for 30 mins turning the tray halfway. If the cookie spreads add more flour.

[Anonymous No.15269327]

>>15268130
I like this recipe
>https://sallysbakingaddiction.com/soft-molasses-cookies/
Except I add in another two tablespoons of molasses and nearly double the salt. They're plenty spicy and have an unreal texture if you add the extra molasses - soft as butter on the inside, crispy just around the edges. I've made like 8 dozen of these cookies over the last couple months.

>>15268889
Hell fuckin yeah. I keep getting pestered to make chocolate crinkles by the same person who said my chocolate crinkles were not as good as his grandma's so I'm not gonna make em. GET YOUR GRANDMA TO MAKE YA DAMN CRINKLES

>>15268899
I don't live with or near my family so I do all my baking right before I go to visit, so I can bring them fresh cookies. Not all of us still lives with mommy.

[Anonymous No.15269463]

Probably not, but is there any way of making pic related without eggs somehow?

[Anonymous No.15269483]

>>15269463
There are lots of available egg substitutions you can find on the internet, I know some people use bananas and some people use chia or flax, and they make some weird egg substitute shit you can get in a carton in a grocery store. Since it's only there as a binder and not for leavening, just google search for egg substitutes and find something you can easily replicate.

[Anonymous No.15269514]

>>15269483
I tried banana last year and the cake ended up way too dense and kind of gummy. I think my version is a bit fluffier than what the pic looks like and that's what I'm having a hard time replicating. Maybe chia will work.

[Anonymous No.15269538]

>>15258382
cookies are good but for me, it's STOLLEN

[Anonymous No.15269794]

>>15269144
thank you

[Anonymous No.15269952]

>>15269514
You can make meringue out of aquafaba (chickpea water from out of a can) and fold it into your batter similar to how you would use regular whipped egg whites for lift. I know it works for macarons so I don't see why it wouldn't work for fruit cake.

[Anonymous No.15270323]

>>15269952
>I know it works for macarons
Oh shit, that sounds perfect then. Thank you anon

[Anonymous No.15271240]

Chocolate & Guinness cookies with pretzels are done and they are sure tasty. Anyone else doing some last minute cramming? I feel like I'm running out of time.

[Anonymous No.15271274]

>>15267791

You're a good guy anon

[Anonymous No.15271481]

/ck/ i need your help. My aunt has been cutting a slice out of the middle of my grandma's pumpkin pie for years now and i'm finally going to do something about it. I'm thinking about swapping the pie out for hot bean dip in a pie crust but i don't know if something will happen like the dip separating that will give away that something's up. Anyone have any tips for this or alternate not-pumpkin fillings I could use?

[Anonymous No.15271504]

>>15271481
Reddit.

[Anonymous No.15272438]

I tried a new recipe for oatmeal scotchies yesterday that had you add a tablespoon of molasses to the dough. I usually trust Sally's Baking Addiction but this was a miss for me; the dough was far too runny and they spread too much and baked flat and wet, even straight out of the fridge into the oven.

I tossed a double recipe of those oatmeal scotchies in the trash (like 50 cookies!) and went with a more classic recipe and they're looking great. This is the first time Sally has let me down with a recipe and I feel frankly betrayed.

[Anonymous No.15273102]

If a recipe calls for normal sugar and brown sugar, there is no way I can substitute the brown sugar for the normal sugar? Just use brown sugar for everything is a bad idea?

[Anonymous No.15273227]

>>15268889
whao, how do u get the white stuff on top of the cookie?

[Anonymous No.15273276]

>>15263398
Technique wise i think i nailed it, even went to the hassle of getting the coconut oil rather than subbing it with butter and i even weighed each ball to ensure they all weighed within 1g of one another

I'm thinking its the lack of cream of tartar. Ive admittedly only had snickerdoodles once before this and i recall both their texfure and depth of flavour was better. Those were softer, thicker and cakier. Maybe i didnt cream the butter and sugar long enough, or maybe it's the tartar missing or something completely different

[Anonymous No.15273280]

Making amaretti and linzer cookies tomorrow

[Anonymous No.15273284]

>>15258382
Bake some for me in a nice Christmas box topped with a bow. Plz mommy...

[Anonymous No.15273339]

>>15268889
>>15268809
You guys are pretty good at this.

[Anonymous No.15273396]

>>15258382
my panettone is rising. gonna gift one away. did lebkuchen yesterday and stollen earlier.

[Anonymous No.15273410]

>>15273396
here's my stollen pic. so much easier kneading it than panettone.

[Anonymous No.15273696]

>>15258382
is this the designated roastie thread?

[Anonymous No.15274116]

>>15273276
I've never, ever used cream of tartar in cookies (barring macarons) so honestly I don't even know what it would lend. I don't think adding a soft oil like coconut oil really helps to make a cookie soft and cakey though, maybe the recipe you followed just wasn't meant to be that texture.

>>15273102
You can but it will change the texture of the cookie. Brown sugar makes a cookie chewier, while white sugar makes it crisp. This is because brown sugar has more moisture and doesn't lose it while baking. But because of that extra moisture, too much brown sugar will make a cookie spread more and end up baking thinner, which means it'll bake faster too.

Half white and half brown gives you those crispy edges and chewy center that is so desirable in a drop cookie. For something like molasses cookies all brown sugar is not a bad idea, but for most cookies I wouldn't.

[Anonymous No.15274185]

>>15273396
Is your lebkuchen recipe really good? I made one once and it was nothing like the lebkucken you get at the Christmas market.
If yours is good would you share? I'd kill to be able to make em at home.

[Anonymous No.15274265]

why do you people enjoy baking cookies wouldn't you rather cook some proper meals? not hating I just really don't get the appeal unless it's a cook along with kids or something

do you ever bake cookies just for yourself? it seems to be mainly something people do for others as a gift or whatever

[Anonymous No.15274321]

>>15274265
I like to have cookies with afternoon tea, so yes, I cook small batches of cookies for myself.

[Anonymous No.15274332]

>>15274265
I bake all the time and I cook proper meals to boot. I like to have cookies with coffee and I just like to bake as a hobby. I also bake as a profession.

On top of making ~22 dozen cookies over the last two days, tomorrow I'll be making a Christmas feast including a roast duck, four sides, two appetizers, savory hand pies, and a torte.

[Anonymous No.15274350]

>>15258382
Made six stollen, mandelhörnchen, pfeffernüsse and a bunch of candied citrus peel. Probably should have taken some pics before I mailed them off

[Anonymous No.15274356]

>>15274332
i wasnt implying you cant cook you dont have to prove anything

>>15274321
maybe its just that I dont like sweet stuff but idk I bake at work too and I would never do it unless I'm being paid

[Anonymous No.15274361]

>>15274350
>pfeffernüsse
whats the ingredients of those

[Anonymous No.15274372]

>>15274356
Isn't it a bit silly to ask people why they do a hobby thing you don't like to do?
You said "wouldn't you rather cook some proper meals," and I felt it was imperative to inform you that I do both. One is not a substitute for the other, they're not mutually exclusive.

[Anonymous No.15274402]

>>15274332
who did you make 22 dozen cookies for thats a fucktonne of cookies I guess i already know the answer its for family christmas?

[Anonymous No.15274430]

>>15274372
k

[Anonymous No.15274435]

>>15274361
I used this recipe
daringgourmet.com/pfeffernuesse-german-iced-gingerbread-cookies/
Was breddy gud and easy to make

[Anonymous No.15274442]

>>15274435
>almond meal
I thought so, i might make them soon I love those little niggas like you wouldnt believe

[Anonymous No.15274478]

>>15273696
yes

[Anonymous No.15274491]

I miss mamas sugar cookies. The Pillsbury sugar cookie dough rolls are alright, but I'd like to make my own again. You guys know any good recipes?
Also whats the secret to making a crunchy/crispy edged cookie? Last time I tried making some choco chip it came out soft. Edible, but i wanted a crunch

[Anonymous No.15274653]

>>15274402
Ye, extended family. Six flavors + a low carb option for those who cannot partake; I estimate each box will be about a dozen cookies, one each to all the brothers and sisters and inlaws and aunts and cousins etc.

>>15274491
More white sugar, less brown sugar will give you the crispy edge.

[Anonymous No.15274717]

>>15274442
they absolutely need to be iced and if you can put them in a container and let them set for about 10 days the gingerbread spice + the pepper becomes more pronounced

[Anonymous No.15275462]

First time playing around with pie dough, turned out ok but I want to make better looking designs in 3D.

[Anonymous No.15275470]

>>15275462
lol it looks like playdough food,how did the final product come out?

[Anonymous No.15275485]

>>15275470
Tha..that’s the final product.

[Anonymous No.15275523]

>>15275485

[Anonymous No.15275552]

I'm tired

[Anonymous No.15275632]

are there cookies that aren't sweet?

[Anonymous No.15276327]

Any suggestions for easy savory pastries?

[Anonymous No.15276394]

>>15276327
spinach+ricotta

easiest shit ever and delicious

[Anonymous No.15276840]

>>15275462
it looks kind of undercooked, but good job making the pie! Next time you can cut out leaf shapes and make a wreath crust. Also I wouldn't add food colouring, just work on the dough shapes and the cook time to improve browning.

[Anonymous No.15277345]

Is there a type of frosting that you can put on cookies to achieve a color wash effect? Something with low viscosity and a lot of coloring so that it will settle into low spots and give the cookies more contrast.

I'm 3D printing complex cookie cutters, but a lot of detail is lost after baking the cookie. A color wash could somewhat bring it back

[Anonymous No.15277967]

>>15258382
Did so much baking, too tired to post.

[Anonymous No.15278120]

Mince pie anon here
My crust is super flaky and tender. How can I make it a bit more dense and firm?

[Anonymous No.15278384]

>>15277345
Just mix powdered food dye with alcohol and brush it on.

>>15277967
Same. Will post a completed cookie box soon though. Today was half of the big cookie-ening.

>>15278120
>crust super flaky and tender
>need something less delicious
I cannot help you. To quote John Cleese, "I don't know how to make it worse."

[Anonymous No.15278479]

>>15278384
I know, people aim for flaky and delicate crusts. I just want a bit more bite :(

[Anonymous No.15278499]

>>15278479
Don't go lard then, all butter will give a denser crust. Also could just bake for longer, it's not like you'll burn the filling.

[Anonymous No.15279421]

>>15276394
There are way too many options on the net. Could you please pinpoint to something more specific?

[Anonymous No.15279438]

>>15279421
Part of learning to cook is looking up recipes, seeing what looks good, and not too difficult to make, and making it.

[Anonymous No.15280092]

Whats a good starter source (a book or website or something) to learn how to make pastries and cookies and the like. Baking seems pretty comfy, and easier experiment with

[Anonymous No.15280273]

>>15280092
Baking is not very easy to "experiment" with. Baking is pretty precise and more like science, while normal daily cooking of like soups, stir fries, etc has plenty of room for error while still making something edible and plenty of room for experimentation, and is more like art.

That being said, I've always liked Sally's Baking Addiction as a website for recipes. Out of the dozens of her recipes that I've tried, only one didn't turn out, and usually on the recipe pages she explains the purpose of each ingredient and differences in result between different ingredients. If you prefer hard copy books, she's published several. It's a good resource for beginner bakers to read through what she has to say about sugar types, butter temps, etc.

[Anonymous No.15281016]

>>15280273
I see. Thanks for the rec.

[Anonymous No.15281112]

>>15280273
Baking blows my mind with how many different ways there are to combine water and flour with select other ingredients yet get different results

[Anonymous No.15281141]

>>15281112
That's the incredible chemistry of it. Ratios, order of incorporation, length and intensity of heat and type of heat, shape and material of pan... it's an amazing flour butter sugar world.

I've always loved baking since I was a kid and I always will. I'll post a picture of my finished cookie boxes later on when I make another one to bring to some senpai.

[Anonymous No.15281278]

>>15258382
Made a bunch of butter cookies: pumpkin pie, vanilla peppermint, and chocolate mint. Giving some to family and friend. Kinda disappointed how the pumpkin ones came out. A little hard and not very spicey. Its been so long since I baked though. Pic related is the pumpkin batch.
>>15261008
I fucking love mochi
>>15260940
It still sounds good desu.
>>15262013
God I love marizipan.
>>15262869
Yes, do it.
>>15263398
My roommate was suprised when she saw the 3 packages of out in the open to soften.
>>15265113
>>15266369
Give boozy cookies.
>>15267556
I fucking love Focaccia
>>15267791
>>15267805
That sounds nice. I make keto cookies for my brother and it takes getting use to not using flour.
>>15268809
I'm glad you all are able to spend time together. Those look delicious.
>>15268889
I love the wreaths.
>>15269538
That's a German cake right?
>>15271240
I really need to bake with beer one day.
>>15272438
Humidity maybe??
>>15273396
One of these days I want to try the non store bought kind. I bet its great.
>>15275462
I like the idea. Maybe leave it on broil near the top so it bakes up more.
>>15275552
Nice.

[Anonymous No.15281296]

I left my brownies too long in the oven while talking to my cousin on the phone. Now it’s dry. Dick.

[Anonymous No.15281322]

>>15281278
>I really need to bake with beer one day.
I reduced a bottle of beer with 1/3 cup of brown sugar until it was just 1/3 cup of syrup. Added that to my cookies with another 1/3 cup brown sugar instead of the 1/2 cup brown sugar it called for. Took just a little extra flour to reach the right consistency, probably 1/4 cup.

I would do this again with the stout, they turned out fantastic. If you didn't know they were made with stout, you'd think it was just a very rounded dark chocolate flavor, but if you know it's stout, you can pick out the distinct notes of toasty malt and it's just so tasty. It's been the favorite among chocolate lovers.

>>15281296
Cut it into cubes, dry them in a 200F oven until crispy and hard like croutons, and use them to make chocolate bread pudding. Did this once with some overbaked brownies from work and laced it with brandied cherries and served with creme anglaise, was a hit.

[Anonymous No.15281731]

What are your favorite pies?

[Anonymous No.15282183]

Just made these molasses cookies. They're fucking delicious. Pic related

https://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/

[Anonymous No.15282187]

>>15282183
Also I didn't realize the recipe would give me 50 fucking cookies so I ran out of containers and had to use old takeout dishes

[Anonymous No.15283427]

>this thread
Well, it is not always. I guess making some cookies once or twice or year is fine. Oh, guilt...

[Anonymous No.15283450]

Merry christmas!!! I will share my invention with you, it's secret cookie. Take some!!

[Anonymous No.15283538]

>>15267791
>>15267805
You're a good son, anon.

[Anonymous No.15283542]

>>15268889

[Anonymous No.15283548]

>>15269538
>stollen
Well, you'd better return it!

[Anonymous No.15283564]

I made all 3 of my friends and every member of my family a German cookie set with lebkuchen, zimtsterne and pfeffernusse. Even made and ground the spice mix myself. I hope they like it.

[Anonymous No.15283960]

>>15283564
I was gonna try making pfeffernusse, since the Christmas dinner hosts are old German ladies, but I couldn't find some of the spices to make my own spice mix, so I went with pumpkin spice snickerdoodles instead.

[Anonymous No.15284116]

>>15258382
My greataunt was from Slovenia and she used to bake something that looked kind of like Berliners. She called them „Fansle“ or something like that. I cant find them via google. Does anyone know how they are called?

[Anonymous No.15285438]

Coof

[Anonymous No.15285745]

>>15283450
little green spritzes? very cute

[Anonymous No.15287030]

>>15267791
>>15267805
>lemon ricotta cookie
Might try this one.

[Anonymous No.15287040]

>>15258382
>I'm starting to do my Christmas baking today

It should have been all done and finished YESTERDAY you IDIOT!

[Anonymous No.15288708]

Coof

[Anonymous No.15289695]

>>15281278
The chocolate mint batch

[Anonymous No.15289730]

Decided to try using almond meringue instead of normal gingerbread for a cookie house.
Surprisingly, it actually kind-of worked.
Also did a few test with sugar coloring. Definitely need to work it via cold assembly and fusing in oven if I want anything beyond basic monocolors.

[Anonymous No.15290959]

>>15289695
I would make cookie balls while a batch was cooking to increase production.
>>15289730
What is the green light??

[Anonymous No.15290974]

AYAAAAAAAAAAAADLHYUUUUUUUUUUUUUUUUUUUDSLSALIYYYYYYYYYYYYYYYYYYYAGSKLUH

[Anonymous No.15292225]

>>15290959
>What is the green light??
Candle behind green-colored sugar wall.

[Anonymous No.15292552]

Made some basic sugar cookies, they were good, friend's cat thought so too.

[Anonymous No.15292811]

>>15290959
There's more off-screen cooling.
>>15292225
Thats so cool. If your experiments work, try to do stained glass windows.
>>15292552
Looks good.

[Anonymous No.15293019]

>>15292811
>Thats so cool. If your experiments work, try to do stained glass windows.
Well, that's the plan.
Thing is, given how quickly sugar cools down, the only plausible way of doing it I can think of is:
Made colored sugar slabs, break them into pieces, assemble whatever you want from said pieces at room temperature, then fuse them in the oven.

[Anonymous No.15294163]

>>15292811
Cookies for the house. More for family and friends.
>>15293019
That's sounds like it would work.

[Anonymous No.15295853]

Last coof

[Anonymous No.15296016]

>>15258382
https://www.youtube.com/watch?v=gGBC4-CsXOM&t

I want to try Claire's cookies but I only have light brown super and white sugar at the moment(no molasses either), and the recipe calls for 150g dark brown sugar and 100g white sugar. Could I use all light brown sugar instead and achieve the same affect? Or maybe 200g light brown and 50g white?

[Anonymous No.15296331]

/ck/, does this cookie idea sound good?
>molasses cookie base (tastes similar to gingerbread, but very soft)
>add toasted walnuts and pecans
>drizzle with caramel
I'm baking for my friends' late christmas celebration. Other ones include
>white chocolate macademia
>sugar cookies and chocolate chip (to cover my bases, I know these will go over well
Other ideas welcome.

[Anonymous No.15296361]

>>15296016
They'd turn out a little different, but probably fine. I'd go with the 200/50 split.
>>15268889
Looks good.

[Anonymous No.15296385]

Used a friend's recipe for Norwegian butter squares. Had some leftover caramel and tried it out with some success.

[Anonymous No.15296398]

>>15296331
make it just pecans, and i am THERE

[Anonymous No.15296449]

>>15296398
Noted. Maybe I'll just press 1 pecan into the top of each, make them small.

[Anonymous No.15296608]

>>15296449
beautiful. little soft pecany coinish cookies, do want

[Anonymous No.15297497]

I'm making some generic cookies, I heard of people using oil instead of butter. I've been wondering.
What's the difference of Oil, melted butter and softened butter when made into cookies? Do oil/melted butter make cookies spread more?

[Anonymous No.15297994]

>>15297497
They're stickier. People usually use butter then freeze cookie dough to make them easier to cut with cookie cutters

[Anonymous No.15298128]

>>15266501
Or five quarter-cups.

[Anonymous No.15298879]

>>15297497
>melted butter vs. softened
Melted butter is associated with dense, spready cookies. Softened butter is usually creamed, which produces an airier cookie which spreads less.
>oil vs. melted butter
I believe they can be used somewhat interchangeably. The main difference is the presence of milk solids in the butter, which makes it richer and more flavorful than oil. I mostly see oil recommended in moist cake recipes where (I'm guessing) the richness of butter would be just too much.

[Anonymous No.15298921]

>>15297497
https://www.kingarthurbaking.com/blog/2015/07/09/cookie-chemistry

[Anonymous No.15300053]

I lied, coof

[Anonymous No.15300531]

Rate my cookie plate guys
I have
Gingersnaps
Snickerdoodles
Chocolate salami
Brown butter chocolate chip
Bischotios
Florintines

[Anonymous No.15301744]

>>15300531
10/10 the chocolate salami is too cute :3

[Anonymous No.15302375]

Ijust dont getsugar cookies. they just taste like sugar to me. Id rather have butter cookies