TFA also failed to locate Linz properly...

/meh.

I like those puffs covered in sugar that you find in Chinese buffets better than any cookie I've ever had. I farking love those things.

Two Norwegian imports we do in our family every year: spritz cookies and krumkakes. Of all the cookie types that my mom and my aunt do every year, those are usually among the first ones gone.

Japanese cookies are terrible. :(

Warning: Link contains no pictures of cookies and is thus entirely pointless.

To make up for subby's failure, here are some Tim Tams.



/Mmm, Tim Tams.
//They most certainly are why I'm fat.

Cookies make poor long-distance vehicles.

AverageAmericanGuy: Japanese cookies are terrible. :(

Amen, brother. Hey, remember back home? Where cookies have moisture? And they don't explode into dry, throat choking powder when you bite into them?

Omnis_evil_twin: AverageAmericanGuy: Japanese cookies are terrible. :(

Amen, brother. Hey, remember back home? Where cookies have moisture? And they don't explode into dry, throat choking powder when you bite into them?

I took a trip down to Okinawa a year ago and was introduced to local delicacies chinsuko and sata andagi.

I'm pretty sure they translate to "chalk" and "dry sponge".

AverageAmericanGuy: Omnis_evil_twin: AverageAmericanGuy: Japanese cookies are terrible. :(

Amen, brother. Hey, remember back home? Where cookies have moisture? And they don't explode into dry, throat choking powder when you bite into them?

I took a trip down to Okinawa a year ago and was introduced to local delicacies chinsuko and sata andagi.

I'm pretty sure they translate to "chalk" and "dry sponge".

I've had chinsuko before. Maybe if it works hard and studies more it can someday be almost as good as a sub-par dollar store shortbread.

My coworkers were passing around a box of those hai gureido kukkizu today. The ingredients can't be much more than bone meal and earwig honey.

Article is useless without recipes.

Also, I know those chalky Japanese cookies. The first time I had one I wondered what they did to the flour to make it have that 'munching on a piece of chalk' texture. It also had a faint flavor I can only describe as 'kinda like the way mildew smells', which made me suspicious, and it took me a few seconds before I settled with the 'tastes like this on purpose' theory rather than the 'somehow, this cookie has actual mold in it' theory. It's like there's some cosmic culinary balancing scale, and all the culinary mojo that went into producing sushi and ramen was subtracted from the Japanese cookie making ability.

ambercat: Article is useless without recipes.

Also, I know those chalky Japanese cookies. The first time I had one I wondered what they did to the flour to make it have that 'munching on a piece of chalk' texture. It also had a faint flavor I can only describe as 'kinda like the way mildew smells', which made me suspicious, and it took me a few seconds before I settled with the 'tastes like this on purpose' theory rather than the 'somehow, this cookie has actual mold in it' theory. It's like there's some cosmic culinary balancing scale, and all the culinary mojo that went into producing sushi and ramen was subtracted from the Japanese cookie making ability.

I'm contractually obligated to inform you that ramen is of Chinese origin and the Japanese took it and made their own. I also have to mention that tempura and katsu are Portuguese. I think that's all.....wait, reading the fine print. Okay, I also have to put my nose in the air and explain that "sushi" means "vinegar rice" and does not mean raw fish nor does all sushi have raw fish in it. Okay, that should be good.

I recently bought an oven and the first thing I did was bake a big batch of chocolate chip cookies courtesy of Monsieur Nestle Tollhouse. I took extras to work and passed them out at snack time. All the Japanese teachers were stunned after the first bite. Omni-sensei, why are your cookies so...soft? Are...are all American cookies like this? It's so easy to eat them.... The next week I took in some peanut butter cookies and I'm pretty sure a few teachers crapped themselves. P-peanut...butter? In a cookie? My God...Omni-sensei is full of stars.

Crudbucket: [1.bp.blogspot.com image 400x266]

Every year at Christmas my Grandma makes a huge batch of these Reese's minis cookies, and every year I stuff my face with them until I am bloated and ill. Sooooo good.


The picture you posted of your Grandmum's cookies instantly elicited feelings of intense cookie envy. I am aware of my full throttle bacon fetish so I am going to assume that this is the cookie equivalent of bacon. My Grandmum only makes pies. Good pies, but cookies. Not peanut butter with peanut butter cup crack cookies. I am very jealous and suddenly feeling very sorry for myself.
Life is so unfair.

Omnis_evil_twin:
I'm contractually obligated to inform you that ramen is of Chinese origin and the Japanese took it and made their own. I also have to mention that tempura and katsu are Portuguese. I think that's all.....wait, reading the fine print. Okay, I also have to put my nose in the air and explain that "sushi" means "vinegar rice" and does not mean raw fish nor does all sushi have raw fish in it. Okay, that should be good.

I recently bought an oven and the first thing I did was bake a big batch of chocolate chip cookies courtesy of Monsieur Nestle Tollhouse. I took extras to work and passed them out at snack time. All the Japanese teachers were stunned after the first bite. Omni-sensei, why are your cookies so...soft? Are...are all American cookies like this? It's so easy to eat them.... The next week I took in some peanut butter cookies and I'm pretty sure a few teachers crapped themselves. P-peanut...butter? In a cookie? My God...Omni-sensei is full of stars.

/duly informed

I actually did know that, but my point was that their ramen is very tasty. So they can appropriate things in tasty ways. Other thing they do, not so much. Their candy I also find rather hit and miss. I can't remember what it's called, but they also have some kind of exploding chalk candy, maybe you know what that is? It's pressed into shapes, and colored pastel. And also tastes kinda like mildew from time to time. And it will purport to be in different flavors but in reality they all taste mostly the same.

/used to work for a place that routinely had Japanese interns
//they all gained 15 lbs before they left, mostly due to our snack food aisles

ambercat: I can't remember what it's called, but they also have some kind of exploding chalk candy, maybe you know what that is? It's pressed into shapes, and colored pastel. And also tastes kinda like mildew from time to time. And it will purport to be in different flavors but in reality they all taste mostly the same.

Necco wafers?

Millionaire's shortbread. One small square has enough calories to keep a family of 5 for a week, but totally worth it.

i'll admit i've banged some real trophies just for the cookies. when a woman bends over in front of a hot stove and i can't see the stove...OMG

/fat, so fat

Spiralmonkey: Millionaire's shortbread. One small square has enough calories to keep a family of 5 for a week, but totally worth it.

[upload.wikimedia.org image 320x481]

Good lord, don't remind me of that.

And TFA is useless without pics!

/Fark delivers better
//Slashies deliver too

ambercat: Omnis_evil_twin:
Words.

/duly informed

I actually did know that, but my point was that their ramen is very tasty. So they can appropriate things in tasty ways. Other thing they do, not so much. Their candy I also find rather hit and miss. I can't remember what it's called, but they also have some kind of exploding chalk candy, maybe you know what that is? It's pressed into shapes, and colored pastel. And also tastes kinda like mildew from time to time. And it will purport to be in different flavors but in reality they all taste mostly the same.

/used to work for a place that routinely had Japanese interns
//they all gained 15 lbs before they left, mostly due to our snack food aisles

Japanese candy sucks. There, I said it. The traditional candy, anyway. Not counting imports or modern fusions. It's all hard candy. It's colorful, which might trick you into thinking it has flavors. But no. They're all "sugar" flavored.

Observe. 水あめ "mizu ame" or "water sweet". Very popular.

Tunnock's Caramel Wafers. There is no need for any other. Except their tea cakes.

AverageAmericanGuy: ambercat: I can't remember what it's called, but they also have some kind of exploding chalk candy, maybe you know what that is? It's pressed into shapes, and colored pastel. And also tastes kinda like mildew from time to time. And it will purport to be in different flavors but in reality they all taste mostly the same.

Necco wafers?

No, it's actual shapes, like flowers, leaves or spheres, and they're not flat. They come in boxes.

Omnis_evil_twin: AverageAmericanGuy: Omnis_evil_twin: AverageAmericanGuy: Japanese cookies are terrible. :(

Amen, brother. Hey, remember back home? Where cookies have moisture? And they don't explode into dry, throat choking powder when you bite into them?

I took a trip down to Okinawa a year ago and was introduced to local delicacies chinsuko and sata andagi.

I'm pretty sure they translate to "chalk" and "dry sponge".

I've had chinsuko before. Maybe if it works hard and studies more it can someday be almost as good as a sub-par dollar store shortbread.

My coworkers were passing around a box of those hai gureido kukkizu today. The ingredients can't be much more than bone meal and earwig honey.

Do you guys need us to send you some real cookies? I just made a batch of oatmeal/raisin/walnut.

Earwig honey? Ha!

ambercat: AverageAmericanGuy: ambercat: I can't remember what it's called, but they also have some kind of exploding chalk candy, maybe you know what that is? It's pressed into shapes, and colored pastel. And also tastes kinda like mildew from time to time. And it will purport to be in different flavors but in reality they all taste mostly the same.

Necco wafers?

No, it's actual shapes, like flowers, leaves or spheres, and they're not flat. They come in boxes.

Must be rakugan.

Gordon Bennett: Tunnock's Caramel Wafers. There is no need for any other. Except their tea cakes.

[www.cooksinfo.com image 350x272]

They have a cafe opposite the factory. it is rumoured that there are people who came in for a cup of tea and a caramel wafer 23 years ago and have never re-emerged.

Spiralmonkey: Gordon Bennett: Tunnock's Caramel Wafers. There is no need for any other. Except their tea cakes.

[www.cooksinfo.com image 350x272]

They have a cafe opposite the factory. it is rumoured that there are people who came in for a cup of tea and a caramel wafer 23 years ago and have never re-emerged.

[www.nothingtoseehere.net image 350x263]

It's...beautiful.

I agree; article is worthless without recipes.

This weekend I made sacher torte cookies, mocha truffle cookies, chocolate biscotti, old fashioned molasses cookies, and some 'best minute of your life' cookies. Most of them are being sent out to friends, but I've got to make some more for next weekend as well.

This is the time of the year when I miss my ex-bf's mother who would send me a big box of Christmas cookies in the mail. Yes, she sent my bf & me our own boxes so we wouldn't have to share. Forget the bf, I just want to keep his mother.

I might make molasses cookies or maple syrup snickerdoodles to take on my trip next week. Nothing like breaking out the homemade cookies to help make airports/flights seem more pleasant.

Oh, and there were two cookie recipes in the side bar of TFA.

Anything new in Paris?

I just made sugar cookies, chai spiced sugar cookies, chocolate chip (no store bought dough) and molasses cookies on Saturday. I'm thinking about making thin mints and trying samoas for the first time. (yay top secret recipes)

My mother-in-law and I collectively make about twenty kinds of cookies each year (she's old-school Italian, so.. yeah..). Last week starting on Wednesday, I made angeletti, ricotta, and almond sweet cookies. Yesterday, lemon balls and caramel chocolate pecan snappers. Today's agenda includes chocolate pecan critters (which is really more a candy than anything) and maybe the almond puffs. I still have chocolate cherry cookies, nut chews, cheese fudge, and cake balls to make.

I love to bake and everything, but all of this baking ensures I get sick of cookies really quickly. It works out to be a pretty good diet plan every year :-D

Last year, I also made a cherpumple and homemade cannolis (chocolate shell with pumpkin cheesecake filling and vanilla shell with traditional mascarpone filling). Thankfully, none of that this year.

CaesarSneezy: I like those puffs covered in sugar that you find in Chinese buffets better than any cookie I've ever had. I farking love those things.

Those seem more doughnut-y than cookie-y. But they're definitely yummy-y. (;

My mom and I always make a variety of international cookies for the holidays apparently. We make biscotti, pizzelles, Russian tea cakes (I guess they're similar to the Mexican Wedding Cakes in the article), spritz, and on occasion, rosettes. We've got Italian, Russian, German, and Swedish represented in there.

Hankie Fest: Crudbucket: [1.bp.blogspot.com image 400x266]

Every year at Christmas my Grandma makes a huge batch of these Reese's minis cookies, and every year I stuff my face with them until I am bloated and ill. Sooooo good.

I would like your grandmother's recipe, please.

Me too, please. Those look amazing.

Look, Farkers, the article disappointed with no recipes, don't you follow suit.

Make with the recipes, toot sweet!

/intentional misspelling for comic effect

ArcadianRefugee: Cookies make poor long-distance vehicles.

And their mileage is totally crummy.

This is a generic recipe for millionaire shortbread - you can add pecans to the caramel, or orange zest to the shortbread base, or whatever you like. You don't even have to bake a shortbread base, you can just make a biscuit crumb base with melted butter (unsalted) and crushed digestive biscuits, or half and half digestive and ginger nuts.


For the shortbread:
250g plain flour
75g caster sugar
175g butter, softened
For the caramel:
100g butter or margarine
100g light muscavado sugar
2 x 397g cans condensed milk
For the topping:
200g plain or milk chocolate, broken into pieces

Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.

To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.

To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.

Put some in a nice box lined with tissue paper to take as a gift. Eat on the way. Feel shame.

Gosling: Two Norwegian imports we do in our family every year: spritz cookies and krumkakes. Of all the cookie types that my mom and my aunt do every year, those are usually among the first ones gone.

Yes! My family is Danish, Norwegian, and Swedish, and we make these and Danish Klejner and Finsk Brød. They're like Scandanavian crack.

Spiralmonkey: Millionaire's shortbread. One small square has enough calories to keep a family of 5 for a week, but totally worth it.

[upload.wikimedia.org image 320x481]

Hey, Mom!! I've got a new recipe you need to try out!