pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

I posted this recipe on my main journal back in 2001 and probably haven’t made it since, for one reason or another. Which is strange, because I do really like these cookies a lot. They’re classic soft sugar cookies — light and fluffy, not overly sweet, with a yummy crispy bottom and a chewy inside.¬†Perfect for decorating in various holiday icings or just sprinkling with colored sugars for a pretty presentation. They were some of the first cookies I ever made from scratch and this used to be my go-to recipe for when I wanted to bring sweets to work/parties/what-have-you. They also hold up to freezing remarkably well, both as batter and as cookies. Just toss either in a plastic bag and put them in the freezer for future use. The recipe is enough to make around 30 ginormous cookies or 60 normal sized ones. That’s a lot of cookies for one household, even if we do give them away to friends and family.

My very large pile of cookies from this morning’s baking session. They turned out a little on the flat side (they sort of look like pancakes heaped like that, don’t they?), something that I’ve noticed my baking has been much more sensitive to since moving here. Since I have made most of my cookie recipes numerous times and had them turn out flawlessly fluffy and chewy, I know it has something to do with differing conditions or ingredients from after the move. I’ve narrowed it down to either the flour or the heat, so I’ll be trying a different flour formulation and chilling my batter before baking next time to see if that will slow down the rampant spreading that is making them look so flapjack-like. They still taste the same and remained soft, though, so that’s a relief.¬†Hardly tweaked from AR’s Amish Sugar Cake recipe.

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

And now, a break from the relentless recipe barrage to contemplate the joy that is Japanese food labels’ liberal borrowing from other cultures’ languages.

I’m sure there have been many posts made on these beauties, in all their various flavors. I decided to go with the green tea ones myself. They’re individually wrapped sweet biscuits — a bit on the dry side but go great dipped in hot beverages. As for the labeling, I’m pretty sure the word “couque” is related to cookies and baking in general, but the second part is just inexplicable. So I won’t try. Rather, I’ll just enjoy it for the hilarious gem that it is, sitting there in the snack aisle of our neighborhood Marukai for anybody to peruse.

pierydys: (Default)

Mirrored from Velvet Kerfuffle Kitchen and Garden.

And now, a break from the relentless recipe barrage to contemplate the joy that is Japanese food labels’ liberal borrowing from other cultures’ languages.

I’m sure there have been many posts made on these beauties, in all their various flavors. I decided to go with the green tea ones myself. They’re individually wrapped sweet biscuits — a bit on the dry side but go great dipped in hot beverages. As for the labeling, I’m pretty sure the word “couque” is related to cookies and baking in general, but the second part is just inexplicable. So I won’t try. Rather, I’ll just enjoy it for the hilarious gem that it is, sitting there in the snack aisle of our neighborhood Marukai for anybody to peruse.

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

So the topic of desserts came up a while back and the boy did me the grave injustice of not remembering all the different cookies I had made over the course of our time together. Given, my baking output has slacked a bit recently due to calorie-watching, warm weather, and less spare time, but the fact remains — I bake a mean batch of cookies. And lots of them. So it only seems right that I make sure this blog reflects that as well.

pbcookies09
Today, another classic: the peanut butter cookie. I typically use a tweaked version of this Allrecipes favorite and mix the whole thing up in the bread machine to save my arms the trouble.

Read the rest of this entry »

pierydys: (Default)

Mirrored from Velvet Kerfuffle Kitchen and Garden.

So the topic of desserts came up a while back and the boy did me the grave injustice of not remembering all the different cookies I had made over the course of our time together. Given, my baking output has slacked a bit recently due to calorie-watching, warm weather, and less spare time, but the fact remains — I bake a mean batch of cookies. And lots of them. So it only seems right that I make sure this blog reflects that as well.

pbcookies09
Today, another classic: the peanut butter cookie. I typically use a tweaked version of this Allrecipes favorite and mix the whole thing up in the bread machine to save my arms the trouble.

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

This was posted in my main blog back in 2001, and I’ve been making them pretty much the same since back then. Since I’ve moved around a bit since 2001, however, I no longer have access to my mom’s industrial stand mixer. However, I found that my trusty bread machine did the same job just fine!

Based on the near-perfect Mrs. Sigg’s Snickerdoodles recipe. Soft, chewy sugar cookies coated in cinnamon sugar. There’s tons of good reviews there, for a reason. I’ve made these cookies for bake sales, pot lucks, as holiday gifts, for house warmings and parties of all sorts. They’ve never failed to please — a genuine classic.

Read the rest of this entry »

pierydys: (Default)

Mirrored from Velvet Kerfuffle Kitchen and Garden.

This was posted in my main blog back in 2001, and I’ve been making them pretty much the same since back then. Since I’ve moved around a bit since 2001, however, I no longer have access to my mom’s industrial stand mixer. However, I found that my trusty bread machine did the same job just fine!

Based on the near-perfect Mrs. Sigg’s Snickerdoodles recipe. Soft, chewy sugar cookies coated in cinnamon sugar. There’s tons of good reviews there, for a reason. I’ve made these cookies for bake sales, pot lucks, as holiday gifts, for house warmings and parties of all sorts. They’ve never failed to please — a genuine classic.

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

I posted the recipe for this to my main journal back in 2001. Have been making it for ages, so I suppose it’s about time I actually took pictures of these guys. A perennial favorite that even non-fans of ginger end up liking. And for those of us who *do* like ginger… well, it’s easy enough to pile on extra when making the dough :-)

This recipe was adapted from the AR “Big Soft Ginger Cookies” recipe which probably has more fans than most major recording artists. It’s one of the oldest recipes there and has more than 1500 reviews, the majority of them exceedingly positive. They live up to the name, too, unlike many cookies which harden after a few days. These will stay soft for over two weeks in a ziploc bag and still taste great — something I’ve used to great advantage when mailing out holiday care packages to friends in different countries. I’ve made quite a few little tweaks to the original recipe over the years, so my edited version follows.

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pierydys: (Default)

Mirrored from Velvet Kerfuffle Kitchen and Garden.

I posted the recipe for this to my main journal back in 2001. Have been making it for ages, so I suppose it’s about time I actually took pictures of these guys. A perennial favorite that even non-fans of ginger end up liking. And for those of us who *do* like ginger… well, it’s easy enough to pile on extra when making the dough :-)

This recipe was adapted from the AR “Big Soft Ginger Cookies” recipe which probably has more fans than most major recording artists. It’s one of the oldest recipes there and has more than 1500 reviews, the majority of them exceedingly positive. They live up to the name, too, unlike many cookies which harden after a few days. These will stay soft for over two weeks in a ziploc bag and still taste great — something I’ve used to great advantage when mailing out holiday care packages to friends in different countries. I’ve made quite a few little tweaks to the original recipe over the years, so my edited version follows.

Digg This
Reddit This
Stumble Now!
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Shout it
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Read the rest of this entry »

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