It has been 25 years, that's no exaggeration, since I've
eaten a snickerdoodle cookie. Why is this cookie raved
about when it's quite bland except for that minute
dusting of sugar and cinnamon? I thought a glass of
milk would improve it; still rather bland. My next
tasting will be to spread it with a dab of butter and
see if that amps up the flavor.
The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though. Is it really that great
and I'm failing to appreciate this treat?
It has been 25 years, that's no exaggeration, since I've
eaten a snickerdoodle cookie. Why is this cookie raved
about when it's quite bland except for that minute
dusting of sugar and cinnamon? I thought a glass of
milk would improve it; still rather bland. My next
tasting will be to spread it with a dab of butter and
see if that amps up the flavor.
The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though. Is it really that great
and I'm failing to appreciate this treat?
It has been 25 years, that's no exaggeration, since I've
eaten a snickerdoodle cookie. Why is this cookie raved
about when it's quite bland except for that minute
dusting of sugar and cinnamon? I thought a glass of
milk would improve it; still rather bland. My next
tasting will be to spread it with a dab of butter and
see if that amps up the flavor.
The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though. Is it really that great
and I'm failing to appreciate this treat?
It has been 25 years, that's no exaggeration, since I've
eaten a snickerdoodle cookie. Why is this cookie raved
about when it's quite bland except for that minute
dusting of sugar and cinnamon? I thought a glass of
milk would improve it; still rather bland. My next
tasting will be to spread it with a dab of butter and
see if that amps up the flavor.
The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though. Is it really that great
and I'm failing to appreciate this treat?
Given the choice between a snickerdoodle or a chocolate chip cookie, I'd
take the snickerdoodle. I've had it up to here with chocolate chip
cookies. The kids want something new in cookies. They're willing to pay
5 bucks for something new.
https://photos.app.goo.gl/dgHG1dA7mGRGZSvs9
It has been 25 years, that's no exaggeration, since I've
eaten a snickerdoodle cookie. Why is this cookie raved
about when it's quite bland except for that minute
dusting of sugar and cinnamon? I thought a glass of
milk would improve it; still rather bland. My next
tasting will be to spread it with a dab of butter and
see if that amps up the flavor.
The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though. Is it really that great
and I'm failing to appreciate this treat?
On Sun, 20 Jul 2025 1:37:33 +0000, dsi1 wrote:
That looks like a s'mores but why not try oatmeal raisin
Given the choice between a snickerdoodle or a chocolate chip cookie, I'd
take the snickerdoodle. I've had it up to here with chocolate chip
cookies. The kids want something new in cookies. They're willing to pay
5 bucks for something new.
https://photos.app.goo.gl/dgHG1dA7mGRGZSvs9
or even tea cakes which are a favorite of mine when a
smidge of nutmeg is in the batter.
On Sun, 20 Jul 2025 2:31:01 +0000, ItsJoanNotJoAnn wrote:
On Sun, 20 Jul 2025 1:37:33 +0000, dsi1 wrote:
That looks like a s'mores but why not try oatmeal raisin
Given the choice between a snickerdoodle or a chocolate chip cookie, I'd >>> take the snickerdoodle. I've had it up to here with chocolate chip
cookies. The kids want something new in cookies. They're willing to pay
5 bucks for something new.
https://photos.app.goo.gl/dgHG1dA7mGRGZSvs9
or even tea cakes which are a favorite of mine when a
smidge of nutmeg is in the batter.
My daughter bought that cookie. It was so-so but it was in the style currently in fashion i.e., a large cookie with an undercooked middle
that sells for about 4 to 5 bucks a pop.
I love Russian tea cookies. I used to make them. They're more
interesting to make than regular cookies - there's no eggs, milk, or
baking powder. That's a good thing.
https://www.crazyforcrust.com/moms-russian-tea-cakes/
On 2025-07-18, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though. Is it really that great
and I'm failing to appreciate this treat?
I just had the same experience with store-bought Pecan Sandies. :(
I probably should have dipped them in milk.
On Mon, 21 Jul 2025 5:31:41 +0000, ItsJoanNotJoAnn wrote:
On Mon, 21 Jul 2025 3:48:55 +0000, dsi1 wrote:
Looks good and I see a bit of pecan in there, too.
Here's a Hawaiian tea cookie that I made today. What makes them
Hawaiian? Nothing in particular...
https://photos.app.goo.gl/qVpNVJsHXNvvqmXV6
Your nut analysis would be accurate.
We went to a Japanese restaurant today. My daughter ordered a stuffed
avocado - the likes of which, I have never seen. That's kids for you.
https://photos.app.goo.gl/qb1oQvLVrmrnUj8Y9
On Sun, 20 Jul 2025 18:18:27 +0000, Jill McQuown wrote:
On 7/20/2025 11:52 AM, ItsJoanNotJoAnn wrote:It looks like many countries are claiming these as their
On Sun, 20 Jul 2025 9:05:09 +0000, dsi1 wrote:
Those look like what some recipes term as Italian wedding
I love Russian tea cookies. I used to make them. They're more
interesting to make than regular cookies - there's no eggs, milk, or
baking powder. That's a good thing.
https://www.crazyforcrust.com/moms-russian-tea-cakes/
cookies. I don't care what they're called, they's sooooo
good. Great with a cup of coffee, hot tea, or a glass
of milk.
I call those Danish Wedding Cookies (the 'f'ing Keebler elves stopped
making them, dammit!). Regardless, I found a recipe that tastes quite
like them. You could add some small chocolate chips to this, too:
1 cup AP flour
1/8 tsp. ground cinnamon
1/2 c. softened butter
1/2 c. finely chopped pecans
1/2 c. powdered sugar
1/2 tsp. vanilla extract
Combine flour and cinnamon in a large mixing bowl. Add butter, pecans,
1/4 c. of the powdered sugar and vanilla and stir until well blended.
The batter will be stiff.
Shape into 1 inch balls and place on an ungreased cookie sheet. Bake at
400°F for 10-12 minutes. Remove cookies to wire racks to cool slightly.
Roll in remaining powdered sugar and let cool completely.
Jill
own. The more variations, the better!
David's recipe and the Italian cookie recipe neither call
for cinnamon, but that smidge in your recipe would give
them just a hint of flavor. I suspect it would make them
quite good.
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