<p>Here is the malt cookie recipe. Sorry for the delay!</p>
<p>1 cup light brown sugar, firmly packed
6 tablespoons malt powder
5 tablespoons butter at room temperature
3 tablespoons Nestle chocolate syrup
1 tablespoon pure vanilla extract
1 egg at room temperature
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/3 cup semisweet chocolate minichips
Cream sugar and butter, then add malt powder, egg, vanilla and chocolate syrup in a large bowl. Beat for two or three minutes until they are well combined and fluffy.</p>
<p>In a smaller bowl, combine flour, baking soda and salt. Add dry mixture to wet in thirds, mixing well in between on low speed. When all ingredients are well combined, add chocolate chips and mix with a spoon. Drop cookies, preferably with small ice cream scoop or tablespoon, on parchment paper on cookie sheet and bake at 350 for about 10 minutes until they are flat and set. Cool on wire rack.</p>
<p>Do I want/need a cookie press? I tend to make cookies that are dropped in balls or just free form, but my husband loves butter cookies, which are always nice pressed. My mom always did huge baking but no longer is able. So someone please help me decide how important a cookie press would be for butter cookies. Thank you!</p>
<p>A cookie press is quite inexpensive and the only way to make Spritz. I got one years ago as a present from my Mother. I still use the same one. It’s a very quick way to make 100 very delicious cookies that you can just pop in your mouth! Sift some powdered sugar over the chocolate ones for a little variety.</p>
<p>True…cookie presses (electric or manual) are not expensive and last for years and years. So worth it…so quick to pop out a bunch of cookies. When you have an electric one it’s literally: press, count 1,2,3, move a couple of inches, press, count 1,2,3…and so forth. So quick!</p>
<p>Today’s “cookie” - 7 layer bars. A family favorite! And super easy to put together.</p>
<p>The usual butter, graham cracker crumbs, sweetened condensed milk, choc chips, coconut and walnuts. I know, actually only 6 layers! I think you can use butterscotch chips or another variety, but we just stick with one chip!</p>
<p>I like to take some white choc chips, stick them in a baggie, micro for a short time til melts, cut the baggie corner, and then squeeze and do squiggles over the top of the magic bars (after they’re done). Makes for a pretty extra garnish.</p>
<p>Another quickie…</p>
<p>Melt some white chips and/or some choc chips in a double boiler.</p>
<p>Dip the big fat pretzel sticks (about 2/3 of the stick), then dip in some rainbow sprinkles or nuts, then set on wax paper.</p>
<p>Went on a house cookie tour today and tasted lots of good cookies. My favorites were the ginger cookies - different recipes but I liked them all the best. Ginger cookies just scream “Christmas” for me. There was a great chocolate macaroon too. Some recipes were given out. If I can figure out where I put them, I’ll post a couple of the best ones.</p>
<p>Growing up, we called those layer bars ‘Hello Dollies’…Can’t imagine where that name came from, but we all knew they meant Christmas was around the corner!</p>
<p>mathmom, I just baked a batch of your Aunt Edith’s Ginger Birds. They came out very nicely and you get a lot of cookies out of the dough. You also can get a lot of them onto one cookie sheet since they don’t spread out (at least mine did not). I made mine a bit larger than a half dollar in size.</p>
<p>AllThisIsNewToMe: I would urge caution with this recipe. I recently read an article stating that the new thinking is that food borne illness may be transmitted in raw flour.
sigh…they take all our fun away. I confess to loving raw cookie dough, but I am no longer brave enough to chance the consequences.</p>
<p>I had bought a cookie press about two years ago and never used it. Finally last week, I pulled it out and made a basic spritz recipe. Wow! I can’t believe how easy and quick it was to make a batch of cookies. I bake dozens of different (and some difficult) cookies every Christmas and never realized that I could be making them so easily. The one I have, btw, is the Wilton Cookie Pro Ultra II…it’s manual, not electric, but SO easy to use. After my first batch I made a variation on little eggnog cookies that I used to roll out and cut into strips with a wheel…much quicker and easier in the press (and more uniformly sized, too.) Next up: those little cheddar cheese cookie bites. I’m a convert!</p>
<p>I’ve made a similar “cookie dough” cookie - I think the recipe was maybe Taste Of Home - they were totally dipped in chocolate.</p>
<p>Very, very sweet. I would suggest making the balls quite small cause otherwise too sweet to eat even one (and this comes from a woman who can lick the frosting off a cupcake and forget the cake!)</p>
<p>Not that it would do anything on the flour front, but we can buy pasteurized eggs (in the shell) at the grocery store. If I made eggnog or other similar raw-egg dishes, I’d probably use it.</p>