What's Your Favorite Cookie?

[Mark Boxshus - "Boscoe The Cookie Doctor"]

Everybody has a favorite go to cookie.......the one you crave, use for comfort or have on hand (at least try to....) at all times. Mine is my cinnamon and orange infused chocolate chip cookie. What's yours? Care to share your recipe?

[seanymph]

For daily eating I love Snickerdoodles. Those are comfort food to me. But the ones I really love and would eat all the time if I could get them (and I have!) are Italian Pignoli cookies. I make them for Christmas and hoard them thru the holidays. Unless I go to the city I cant get them anywhere so I rarely have them anymore :(

[Mark Boxshus - "Boscoe The Cookie Doctor"]

Both of your selections are wonderful. I haven't made the Italian Pignoli cookies yet, but now will have to add that to my list. Do you have a favorite recipe?

Mark

[Sarah]

These are mine: go tofu!

Soy Awesome Cookies
Makes 5 dozen
1 ½ cups sugar
1 ½ cups brown sugar
1 cup stick margarine (room temp)
1 cup shortening
1 (12oz) block firm silken tofu (mori nu)
1 ½ tablespoons vanilla
4 cups flour
2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons salt
1 ½ cups miniature chocolate chips

Preheat oven to 350.
Cream the sugars, shortening and margarine for 5 minutes.
Puree tofu and vanilla in blender or processor until smooth.
Add pureed tofu to the cream mixture and mix well.
In separate bowl, mix flours, baking soda and salt.
Add flour mixture to creamed mixture and mix until flour just disappears.
Fold in chocolate chips.
Make cookie dough balls and place onto an ungreased cookie sheet.
Bake for 11 minutes.

[Mark Boxshus - "Boscoe The Cookie Doctor"]

This looks very interesting. I've never baked with tofu before. What do these cookies taste like? Chocolately, smooth and silky?..................Mark

[chilicat]

MIne is good ole oatmeal chocolate chunk for comfort and the most decedent is my Choco-Cran Hazelnut Cookies ... if I ever die I hope it is eating these cookies!!! I will have to look for my recipe to share

[Mark Boxshus - "Boscoe The Cookie Doctor"]

Oatmeal chocolate chunk=Huge YUM factor!

[seanymph]

Pignoli Cookies

INGREDIENTS

* 1/2 pound almond paste
* 1 cup white sugar
* 2 egg whites
* 1/4 cup pine nuts


1. Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
2. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
3. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want tocover the top with nuts).
4. Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

[Mark Boxshus - "Boscoe The Cookie Doctor"]

Now you've given me my cookie inspiration for tomorrow. I have the pine nuts in the freezer and the almond paste in my pantry. Thanks a bunch. And if you're in the neighborhood stop by for coffee. I'll make the cookies!

[seanymph]

Just make sure you throughly mix the almond paste into it. And these do taste better the next day. I put them in a plastic container, then they soften a bit and the flavor develops more. Its just hard to wait when I only make them once a year!

[Mark Boxshus - "Boscoe The Cookie Doctor"]

Will do. So many things always taste better the next day.........LOL

[Anne]

My grandma's Confetti Cookies. They are similar to a Mexican wedding cookie, but different enough that a Mexican wedding cookie would never satisfy a craving for them.

[Mark Boxshus - "Boscoe The Cookie Doctor"]

I LOVE those. Highly addictive