wesleysgirl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
wesleysgirl) wrote2007-12-22 08:03 pm
wesleysgirl) wrote2007-12-22 08:03 pm
Cookies! Whew.
The final cookie count:
12 dozen red & green M&M cookies
6 dozen coconut cranberry macaroons
8 dozen rolo treats (M&Ms instead of pecans)
8 dozen peanut butter kiss cookies
4 dozen Andes mint cookies (skipped the pecans)
3 dozen cherry-almond icebox cookies (substituted almonds for the pistachios and dried cherries for the cranberries)
5 1/2 dozen oatmeal butterscotch cookies
5 dozen molasses ginger cookies
Whew.
Last night, Mr WG and I baked the Andes mint cookies, the cherry-almond, and the oatmeal butterscotch, and mixed the dough for the molasses ginger. This morning, I made the peanut butter kiss cookies and the molasses ginger between 9 and 11 am. We packaged everything up - 13 of them - in plastic bags, in gifts bags with tissue paper. 8 bags were delivered to neighbors and the rest are for friends and family.
Final conclusions:
M&M cookies - Don't make a double batch next year.
Coconut Cranberry Macaroons - AWESOME, and the freshly minced orange rind is a VITAL ingredient.
Everyone loves the rolo treats.
Andes mint cookies are okay, but the chocolate-chip-cookie type base doesn't really seem to GO with mint, somehow. I think they'd be better with a chocolate cookie base.
Cherry almond cookies were AWESOME. I added a small splash of almond extract, which was a good idea. Next year, definitely get the large-crystal sugar for the outside, and consider a double batch because it doesn't make very many.
Oatmeal butterscotch are yummy but a little tough. Consider a different recipe for next year?
Molasses ginger cookies are good but would be better with some minced crystallized ginger in them. Try that next time!
In the afternoon I made three loaves of pumpkin bread - one is for the neighbor in her 80s who I thought would appreciate it more than cookies. I'm not sure what to do with the other two. :-)
12 dozen red & green M&M cookies
6 dozen coconut cranberry macaroons
8 dozen rolo treats (M&Ms instead of pecans)
8 dozen peanut butter kiss cookies
4 dozen Andes mint cookies (skipped the pecans)
3 dozen cherry-almond icebox cookies (substituted almonds for the pistachios and dried cherries for the cranberries)
5 1/2 dozen oatmeal butterscotch cookies
5 dozen molasses ginger cookies
Whew.
Last night, Mr WG and I baked the Andes mint cookies, the cherry-almond, and the oatmeal butterscotch, and mixed the dough for the molasses ginger. This morning, I made the peanut butter kiss cookies and the molasses ginger between 9 and 11 am. We packaged everything up - 13 of them - in plastic bags, in gifts bags with tissue paper. 8 bags were delivered to neighbors and the rest are for friends and family.
Final conclusions:
M&M cookies - Don't make a double batch next year.
Coconut Cranberry Macaroons - AWESOME, and the freshly minced orange rind is a VITAL ingredient.
Everyone loves the rolo treats.
Andes mint cookies are okay, but the chocolate-chip-cookie type base doesn't really seem to GO with mint, somehow. I think they'd be better with a chocolate cookie base.
Cherry almond cookies were AWESOME. I added a small splash of almond extract, which was a good idea. Next year, definitely get the large-crystal sugar for the outside, and consider a double batch because it doesn't make very many.
Oatmeal butterscotch are yummy but a little tough. Consider a different recipe for next year?
Molasses ginger cookies are good but would be better with some minced crystallized ginger in them. Try that next time!
In the afternoon I made three loaves of pumpkin bread - one is for the neighbor in her 80s who I thought would appreciate it more than cookies. I'm not sure what to do with the other two. :-)
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