Comments on: The REAL holiday crunch: Vanilla Dreams http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/ Hot Stuff from King Arthur's Hearth Thu, 18 Mar 2010 02:52:43 +0000 http://wordpress.org/?v=2.3.1 By: Val http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-33256 Val Fri, 12 Feb 2010 18:39:36 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-33256 Mine were very, very flat. I'm wondering if it's because I mixed the salt, baking powder, and vanilla up, then realized the butter wasn't soft enough yet. So my baking powder was wet for probably half an hour before I started mixing. Could that cause them to be flat? They looked the same as yours up until midway through the bake. My cookies really spread and were quite brown at 20 minutes, so I took them out. They're very crispy, caramelized almost, and very, very flat. They're delicious, though. I would call these more like Pepperidge Farm Bodeaux cookies rather than Genevas, but since I love Bordeaux that's cool. I think I'll order the baker's ammonia and try that, plus in case it was the too-early-wet baking powder, I'll make sure my butter is soft before adding the vanilla. <strong>Yes, the baking powder is activated first by the liquid, then by the heat of the oven. When you added the butter, it pushed the initial relaese of gas out. So you only had about 50% strength left for the oven. Frank @ KAF.</strong> Mine were very, very flat. I’m wondering if it’s because I mixed the salt, baking powder, and vanilla up, then realized the butter wasn’t soft enough yet. So my baking powder was wet for probably half an hour before I started mixing. Could that cause them to be flat? They looked the same as yours up until midway through the bake. My cookies really spread and were quite brown at 20 minutes, so I took them out. They’re very crispy, caramelized almost, and very, very flat. They’re delicious, though. I would call these more like Pepperidge Farm Bodeaux cookies rather than Genevas, but since I love Bordeaux that’s cool. I think I’ll order the baker’s ammonia and try that, plus in case it was the too-early-wet baking powder, I’ll make sure my butter is soft before adding the vanilla.

Yes, the baking powder is activated first by the liquid, then by the heat of the oven. When you added the butter, it pushed the initial relaese of gas out. So you only had about 50% strength left for the oven. Frank @ KAF.

]]> By: Marcia Branch http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-27536 Marcia Branch Fri, 18 Dec 2009 01:46:56 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-27536 I copied a recipe on-line for Vanilla Dreams and put it in my file....just finished rolling and dipping in sugar and pressing them.....and had the oven set at 300....but was wondering if that was the right temp. Sure enough it is BUT when I read this recipe from King Arthur Flour which the one I copied said it was from......had half the amount of Bakers Ammonia and vanilla! I don't have anything to compare them with but they sure turned out nice and crisp!...and my hubby loved them! My first batch was huge...the third batch nice little cookies like I like them. My question is what would be the benefit of adding more bakers ammonia? <strong>No advantage Marcia, if you're happy with the way they came out the first time. Recipes do change slightly over the years, due to misprints, or experimentation on the part of the test kitchen. Someone along the line - maybe me! - might have decided 1 teaspoon baker's ammonia yielded a nicer cookie. Give the 1 teaspoon a try next time, see what you think - I do like more rather than less vanilla... PJH</strong> I copied a recipe on-line for Vanilla Dreams and put it in my file….just finished rolling and dipping in sugar and pressing them…..and had the oven set at 300….but was wondering if that was the right temp. Sure enough it is BUT when I read this recipe from King Arthur Flour which the one I copied said it was from……had half the amount of Bakers Ammonia and vanilla!
I don’t have anything to compare them with but they sure turned out nice and crisp!…and my hubby loved them!

My first batch was huge…the third batch nice little cookies like I like them.

My question is what would be the benefit of adding more bakers ammonia?

No advantage Marcia, if you’re happy with the way they came out the first time. Recipes do change slightly over the years, due to misprints, or experimentation on the part of the test kitchen. Someone along the line - maybe me! - might have decided 1 teaspoon baker’s ammonia yielded a nicer cookie. Give the 1 teaspoon a try next time, see what you think - I do like more rather than less vanilla… PJH

]]> By: Ellen http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-15206 Ellen Sun, 21 Jun 2009 15:11:47 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-15206 Yes, it is possible for 3 adults to eat an entire batch of these in less than 20 hours. I think the next batch of cookies needs to be slightly less delectable. Yes, it is possible for 3 adults to eat an entire batch of these in less than 20 hours. I think the next batch of cookies needs to be slightly less delectable.

]]> By: Nel http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-13792 Nel Sun, 10 May 2009 08:24:59 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-13792 A couple of friends did something deserving not only cookies, but their choice of cookies. I asked them to talk it over, and though they were speaking another language, I could understand that one expressed a preference for walnuts and another a preference for coconut. I know from previous experience that chocolate goes down well with the whole gang, and so a variation was born. I made two batches of these cookies, one with dark chocotate and crushed walnuts (pecans are too expensive in Europe, and not as fresh as the walnuts I gathered and shell myself). In the other batch, I used three tsp of vanilla and about half a tsp of almond extract (I think next time, I'd use more; I can't really taste the almond, myself). I used dark chocolate and coconut on the second batch. Since I don't like nuts, I think I would probably prefer the more almond/chocolate/coconut version myself. In Europe - at least where I am - coconut comes three ways: in the nut (forget about it - too much work); in cans with lots of heavy syrup (tastes like... heavy syrup... and too wet to use) and the most common form, dry and unsweetened, in very small shreds, the perfect size for topping the cookies. I'm not sure how much the dry coconut would have soaked up the fluid chocolate - it might have discolored. I did an experiment to try to sweeten and moisten the coconut. I dissolved about two tablespoons of powdered sugar in about an equal amount of hot water to make a sweet solution. I added a few drops of coconut flavoring, since to my taste the dry doesn't taste as coconut-y as I remember the moist, canned coconut in America. I put in the two cups of dessicated, unsweetened coconut and tossed it until the coconut had absorbed the liquid uniformly. It was just enough to make the coconut hold together in a clump if I squeezed it, but fall right apart if I touched the clump with a finger. Slightly sweet - not too sweet. It worked perfectly on top of the cookies and didn't soak up any chocolate or discolor. <strong>You're an intrepid and imaginative baker, Nel - congratulations! And thanks for sharing your variations on these cookies - they sound delicious. PJH</strong> A couple of friends did something deserving not only cookies, but their choice of cookies. I asked them to talk it over, and though they were speaking another language, I could understand that one expressed a preference for walnuts and another a preference for coconut. I know from previous experience that chocolate goes down well with the whole gang, and so a variation was born.

I made two batches of these cookies, one with dark chocotate and crushed walnuts (pecans are too expensive in Europe, and not as fresh as the walnuts I gathered and shell myself).

In the other batch, I used three tsp of vanilla and about half a tsp of almond extract (I think next time, I’d use more; I can’t really taste the almond, myself). I used dark chocolate and coconut on the second batch. Since I don’t like nuts, I think I would probably prefer the more almond/chocolate/coconut version myself.

In Europe - at least where I am - coconut comes three ways: in the nut (forget about it - too much work); in cans with lots of heavy syrup (tastes like… heavy syrup… and too wet to use) and the most common form, dry and unsweetened, in very small shreds, the perfect size for topping the cookies. I’m not sure how much the dry coconut would have soaked up the fluid chocolate - it might have discolored. I did an experiment to try to sweeten and moisten the coconut. I dissolved about two tablespoons of powdered sugar in about an equal amount of hot water to make a sweet solution. I added a few drops of coconut flavoring, since to my taste the dry doesn’t taste as coconut-y as I remember the moist, canned coconut in America. I put in the two cups of dessicated, unsweetened coconut and tossed it until the coconut had absorbed the liquid uniformly. It was just enough to make the coconut hold together in a clump if I squeezed it, but fall right apart if I touched the clump with a finger. Slightly sweet - not too sweet. It worked perfectly on top of the cookies and didn’t soak up any chocolate or discolor.

You’re an intrepid and imaginative baker, Nel - congratulations! And thanks for sharing your variations on these cookies - they sound delicious. PJH

]]> By: Jennifer http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-12126 Jennifer Sun, 22 Mar 2009 01:20:40 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-12126 Holy cow, PJ. These are amazing. I just made them plain and words can not describe how awesome these cookies are....I'm glad I bought the baker's ammonia. Thanks for another great recipe! <strong>Baker's ammonia does make a difference, huh? Stay tuned for another baker's ammonia cookie - this one fudge-filled chocolate sandwich - next month, Jennifer - PJH</strong> Holy cow, PJ. These are amazing. I just made them plain and words can not describe how awesome these cookies are….I’m glad I bought the baker’s ammonia. Thanks for another great recipe!

Baker’s ammonia does make a difference, huh? Stay tuned for another baker’s ammonia cookie - this one fudge-filled chocolate sandwich - next month, Jennifer - PJH

]]> By: Vilma Morgan http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9512 Vilma Morgan Sat, 24 Jan 2009 19:43:48 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9512 Thanks a bunch! Or thanks a cup and a half. I will hold off making these until the goodies arrive from King Arthur. They notified me that the box has shipped. I will let you know how they turn out. Vilma Thanks a bunch! Or thanks a cup and a half. I will hold off making these until the goodies arrive from King Arthur. They notified me that the box has shipped. I will let you know how they turn out. Vilma

]]> By: Vilma Morgan http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9496 Vilma Morgan Sat, 24 Jan 2009 00:16:05 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9496 Molly: The cookie, and this was a looooong time ago, was not a sugar cookie, and it was not a peanut butter cookie. Perhaps more like a choc. chip w/o chips, but as I remember it was so -- plain is the best way to describe it. I don't think it was terribly buttery either. I am probably asking for too much and don't want to be a bother. By the way I just made the cookies (I ordered the vanilla stuff and I ordered the ammonia stuff but made the cookies w/o either) and wow! they are incredible! Don't bother with this silly request because I am sure you have better things to do. I tried on Google to search for "crispy cookie with peanuts" but only got pgs. of peanut butter cookie recipes. Here is something I wonder about, though. When the ammonia stuff comes, in all recipes containing baking soda, do you do an exact switch measurementwise for the ammonia? Thanks. Vilma <strong>Vilma, I'll look for those cookies - I have a vague memory of my aunt having given me a recipe from my grandma... I'll see if I can find it. As for the baker's ammonia, you'll use a lot less of it in cookies and crackers. For crisp cookies/crackers, try substituting 1/4 to 1/2 teaspoon for the baking soda or baking powder in your recipe. PJH</strong> <strong>OK, not exactly, but try this: Crunchy Nut Cookies 1 cup granulated sugar 1 cup brown sugar 1/2 cup shortening 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 3 cups all-purpose flour (King Arthur, of course) 1 cup nuts Mix the sugars, shortening, eggs, and vanilla. Add the baking soda, salt, and flour. Stir in the nuts. Drop by tablespoonfuls onto a greased cookie sheet, and flatten with a glass dipped in sugar. Bake at 375°F for 8 to 10 minutes. Makes about 5 dozen. Maybe you could press nuts into the tops of the cookies? This sounds like a plain, old-fashioned cookie, crunchy/hard, not soft. Let me know what you think - PJH </strong> Molly: The cookie, and this was a looooong time ago, was not a sugar cookie, and it was not a peanut butter cookie. Perhaps more like a choc. chip w/o chips, but as I remember it was so — plain is the best way to describe it. I don’t think it was terribly buttery either. I am probably asking for too much and don’t want to be a bother. By the way I just made the cookies (I ordered the vanilla stuff and I ordered the ammonia stuff but made the cookies w/o either) and wow! they are incredible! Don’t bother with this silly request because I am sure you have better things to do. I tried on Google to search for “crispy cookie with peanuts” but only got pgs. of peanut butter cookie recipes. Here is something I wonder about, though. When the ammonia stuff comes, in all recipes containing baking soda, do you do an exact switch measurementwise for the ammonia? Thanks. Vilma

Vilma, I’ll look for those cookies - I have a vague memory of my aunt having given me a recipe from my grandma… I’ll see if I can find it. As for the baker’s ammonia, you’ll use a lot less of it in cookies and crackers. For crisp cookies/crackers, try substituting 1/4 to 1/2 teaspoon for the baking soda or baking powder in your recipe. PJH

OK, not exactly, but try this:

Crunchy Nut Cookies
1 cup granulated sugar
1 cup brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
3 cups all-purpose flour (King Arthur, of course)
1 cup nuts

Mix the sugars, shortening, eggs, and vanilla. Add the baking soda, salt, and flour. Stir in the nuts. Drop by tablespoonfuls onto a greased cookie sheet, and flatten with a glass dipped in sugar. Bake at 375°F for 8 to 10 minutes. Makes about 5 dozen.

Maybe you could press nuts into the tops of the cookies? This sounds like a plain, old-fashioned cookie, crunchy/hard, not soft. Let me know what you think - PJH

]]> By: Vilma Morgan http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9482 Vilma Morgan Fri, 23 Jan 2009 17:49:30 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9482 This is an attempt to tweak the memories of "older" people who might work at your place of biz. I am 81 yrs. old and have memories of a cookie I loved when in high school. It was tan, sturdy, crunchy, crispy and sort of nondescript, and it was loaded on the top with plain, unsalted peanuts, halves, pressed into the cookie. Sound boring? Not to me. We bought these at the grocery store. Can anyone think of a recipe for a cookie like this? I just need a basic recipe. I will handle the peanuts! This was a "tough cookie" not a light and airy cookie for a ladies' tea party. And, hey, I will get the vanilla and probably the baker's ammonium or whatever you call it. Thanks! <strong>What kind of cookie base was it? A sugar, chocolate chip without the chips or a peanut butter? Let us know and we'll try to help! Molly@KAF</strong> This is an attempt to tweak the memories of “older” people who might work at your place of biz. I am 81 yrs. old and have memories of a cookie I loved when in high school. It was tan, sturdy, crunchy, crispy and sort of nondescript, and it was loaded on the top with plain, unsalted peanuts, halves, pressed into the cookie. Sound boring? Not to me. We bought these at the grocery store. Can anyone think of a recipe for a cookie like this? I just need a basic recipe. I will handle the peanuts! This was a “tough cookie” not a light and airy cookie for a ladies’ tea party. And, hey, I will get the vanilla and probably the baker’s ammonium or whatever you call it. Thanks! What kind of cookie base was it? A sugar, chocolate chip without the chips or a peanut butter? Let us know and we’ll try to help! Molly@KAF

]]> By: Terri http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9220 Terri Sun, 18 Jan 2009 02:43:46 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9220 I finally made these tonight and I haven't yet put the chocolate coating or nuts on, but I have to say the plain cookies could now be my favorite cookie! I'm having some people over tomorrow, which is why I made them, so I'm going to do the chocolate/nuts on half of them for my cookie plate. I also used the pusher for my food processor to make them pretty on top - great tip! I do have a question, though - your blog recipe varies slightly from the recipe in the Cookie Companion (not talking about the chocolate addition on the blog, just the basic recipe). Any reason? Any taste difference between the two? Thanks for the best recipe! <strong>Any variation between blog vs. recipe is simply my lack of organizational ability. I'd say follow the recipe, since it includes ingredient amounts, and the blog doesn't. If it's a question of when/how to add things, then follow either, since it won't make a difference. Good luck - PJH</strong> I finally made these tonight and I haven’t yet put the chocolate coating or nuts on, but I have to say the plain cookies could now be my favorite cookie! I’m having some people over tomorrow, which is why I made them, so I’m going to do the chocolate/nuts on half of them for my cookie plate. I also used the pusher for my food processor to make them pretty on top - great tip!

I do have a question, though - your blog recipe varies slightly from the recipe in the Cookie Companion (not talking about the chocolate addition on the blog, just the basic recipe). Any reason? Any taste difference between the two? Thanks for the best recipe!

Any variation between blog vs. recipe is simply my lack of organizational ability. I’d say follow the recipe, since it includes ingredient amounts, and the blog doesn’t. If it’s a question of when/how to add things, then follow either, since it won’t make a difference. Good luck - PJH

]]> By: Eileen Egan http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9182 Eileen Egan Sat, 17 Jan 2009 15:54:23 +0000 http://blog.kingarthurflour.com/2008/12/08/the-real-holiday-crunch-vanilla-dreams/#comment-9182 Help! I made these yesterday, used the powder instead of the aluminum. The first batch was fine but after that I had nothing but problems. They kept spreading and the edges were burning while the center wasn't really done. Changed the temp, changed the time. What am I doing wrong? Eileen <strong>Please call us on the hotline 800-827-6836. Frank from KAF.</strong> Help!
I made these yesterday, used the powder instead of the aluminum. The first batch was fine but after that I had nothing but problems. They kept spreading and the edges were burning while the center wasn’t really done. Changed the temp, changed the time. What am I doing wrong?
Eileen

Please call us on the hotline 800-827-6836. Frank from KAF.

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