Tina, you fat lard, eat your cookies!
June 1, 2009 1:09 PM   Subscribe

What is the strangest, yet most delicious, cookie recipe you know?

As the only girl in my department, I feel it's my duty to provide a healthy dose of baked goodness on a semi-weekly basis to my coworkers. My boss is getting atonement cookies for having to work so long last week, and I need a really unique recipe for them. I wouldn't mind making a few different types, and I'm thinking about making some sort of chocolate & cayenne cookies for that added kick. What would you suggest?
posted by santojulieta to Food & Drink (30 answers total) 209 users marked this as a favorite
One of my favorite recipes (gluten-free too!). Call it a 'hummus cake' and it'll really through them :-P


1 (15-Ounce) can garbanzo beans (chickpeas), drained
4 eggs
2 teaspoons pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar for dusting

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonfat cooking spray. Cut a parchment paper circle large enough to cover bottom of pan and spray with nonfat spray. Set the pan aside.

Place garbanzo beans, eggs, and vanilla extract in the bowl of a food processor fitted with a steel blade. Process until completely blended and the beans are finely pureed.

In a medium-size bowl, combine all the dry ingredients and mix thoroughly until combined. Be sure that no lumps remain. Add dry ingredients to food processor and process for about 1 minute, or until completely blended.

Pour the cake batter into the sprayed and lined cake pan, and bake in the preheated oven for 50-55 minutes in a standard oven or 40 minutes in a convection oven, or until a sharp knife inserted in the center comes out clean or with only one or two little crumbs.

Remove from the oven and allow cake to cool for about 10 minutes before inverting onto a serving plate. Carefully remove paper from the top of the cake and allow the cake to cool completely. Dust with the powdered sugar, if desired.
posted by PonderousPursuit at 1:13 PM on June 1, 2009 [4 favorites]

I am absolutely in love with these coconut shortbread cookies-they're incredibly light, crisp, and delicate, and the taste of butter and coconut really shine. They melt in your mouth.

I haven't made these gingered lemon bars, but they're certainly something a little different, and Simply Recipes is reliable.
posted by Juliet Banana at 1:21 PM on June 1, 2009 [1 favorite]

The Neiman-Marcus cookie recipe comes in many flavors, including the official one, but this one is my favorite. The cookies are good, and plus, you get the added bonus of relating the story.
posted by Cool Papa Bell at 1:22 PM on June 1, 2009

I'm sorry I don't have a recipe for you, but the most surprising cookie I've ever had was a lemon shortbread with lavender. It was delightful. Perhaps not so impressive to boys, but delightful.
posted by kitcat at 1:24 PM on June 1, 2009 [2 favorites]

Spicy Lithuanian "Mushroom" Cookies (mushroom-shaped, contains no actual mushroom!) are a honey-sweetened spice cookie redolent of cardamom, cloves, lemon and orange rind. Totally unique and delicious. They're also adorable-looking - their tops are dipped in a powdered-sugar icing and sprinkled with poppy seeds. My absolute favorite cookie.
posted by jocelmeow at 1:59 PM on June 1, 2009 [3 favorites]

Best answer: I made these Potato Chip Cookies for a Christmas Cookie Exchange this year and I won the Best Cookie award. These are super simple (note: the cookies are significantly better if you don't refrigerate the cookie dough and just make them all at once), and people love them.
posted by julen at 2:00 PM on June 1, 2009 [1 favorite]

Best answer: These cheddar and cranberry cookies are terrific - I made logs of the dough and gave them (with baking instructions) as holiday gifts one year and they were well received.
posted by zepheria at 2:17 PM on June 1, 2009 [1 favorite]

Ketchup cookies.

I don't think the recipe is on the interwebs, though. I will dig in my pile of recipes, and post it later. They are delicious, and have a flavor somewhat similar to spice/carrot cake.
posted by ArgentCorvid at 2:17 PM on June 1, 2009 [1 favorite]

I am partial to curry snaps which I have mentioned in AskMe before and now can't find the recipe for. They're basically a ginger snap recipe except with curry and they taste peppery and a little savory instead of the usual sweet. This recipe is likely close.
posted by jessamyn at 2:20 PM on June 1, 2009 [2 favorites]

I don't know how weird they are, but I just ate one of the "Crispy salted oatmeal white chocolate cookies" that runningwithscissors linked to, and goddamn, they are so delicious. I don't like white chocolate so I made them with semisweet. I made 120 cookies of three different varieties over the weekend, and those oatmeal ones I just can't stop eating. I think I've eaten 20 of them myself since Friday. So, if you want to make a delicious and addictive cookie, make those.
posted by booknerd at 2:22 PM on June 1, 2009 [1 favorite]

I love this thread!

jocelmeow's mushroom cookies made me recall my mom's mushroom cookies (that also contain no mushrooms). They were the side cookies that accompanied the yule log at Christmas.
This sounds just like 'em: Meringue Mushroom Cookies
They take a long time to cook, but are so fun to eat (and assemble) that it's worth it.
posted by degrees_of_freedom at 2:26 PM on June 1, 2009

My mom's flat oatmeal lace cookies.... they spread out really thin and can then be rolled up or dipped in chocolate or both or neither. The recipe she sent me fit in 3 text messages.

2 1/4 cups old fashioned oats
2 1/4 cups light brown sugar
3 tbsp flour
1/2 tsp salt
1/2 lb (2 sticks) melted butter
1 egg, beaten
1/2 tsp vanilla

Combine all dry ingredients. Add the rest of the ingredients and stir well. Drop by teaspoonfuls spacing well apart on a greased and floured cookie sheet. Bake at 325 for 15 minutes.

When you first take them out of the oven, they are malleable and can be bent or rolled as desired, but within a few minutes they will set.
posted by Night_owl at 2:53 PM on June 1, 2009 [2 favorites]

Best answer: My caramel apple bacon cookies got featured on GOOD MORNING AMERICA, so they're not just tasty, they're famous.
posted by EmpressCallipygos at 3:32 PM on June 1, 2009 [2 favorites]

Skillet cookies are made with chopped dates, pecans and Rice Krispies. They are cooked in a skillet, shaped into balls, then rolled in shredded coconut.
posted by neuron at 4:27 PM on June 1, 2009

Dorie Greenspan's World Peace Cookies...
"...for those of you who don't know them, are chocolate sables, French shortbreads, but, because they've got more brown sugar than white in them, they've got more chew than most shortbreads. They've also got a generous amount of dark chocolate chunks and enough fleur de sel, moist, coarse-grained French "finishing" salt (i.e., salt to be used in teensy quantities as a spice or condiment), to make them noticeably salty and completely addictive, in the way so many good things with salt are."
posted by bcwinters at 4:51 PM on June 1, 2009 [2 favorites]

These triple ginger cookies were a hit at one of the SF meetups. I've been known to toss in some garam masala. They'd also be good with a dash of cayenne, I would think.
posted by gingerbeer at 5:26 PM on June 1, 2009

Vinegar Cookes. Still my favorite. My family always topped them with a light, white glaze.
Pfeffernusse! Crunchy little wonderful things. I had to stop making them because I always ate half the batch.
posted by Eddie Mars at 5:44 PM on June 1, 2009 [2 favorites]

Old school celiac here, and these still amaze me. Where's the yeast?

Peanut Butter Cookies - 1 cup of peanut butter, 1/2 cup sugar and 1 egg, mix, roll into balls and press with a fork. Cook at 350 for 10 minutes
posted by sleslie at 5:59 PM on June 1, 2009

oh, you have to use industrial peanut butter (the kind endorsed by cartoon squirrels or bears) for the emulsifiers and the xantham.
posted by sleslie at 6:06 PM on June 1, 2009

I second the mushroom cookies. My family (my mother is half Lithuanian) makes them every year at Christmas to reward our friends and overawe our enemies. We have to tell people there are no mushrooms in them! They are a lot of work. You need to trim the indentation in the cap after baking so that the stem will fit.

They also last indefinitely in the freezer.
posted by bad grammar at 7:39 PM on June 1, 2009

@kitcat Was it this Lemon-Lavender Shortbread recipe? Food and Wine magazine published it back in 2002.
posted by magstheaxe at 8:07 PM on June 1, 2009

Sort of unusual: forgotten cookies. Certainly the most unusal instructions for cooking them ("turn the oven off"). I've made them without the chocolate bits and they're still excellent. If you're lucky, you'll get a variety of textures in different cookies. Some will be crunchy, some chewy, some crunchy on the outside and some chewy on the inside and some, if you are very, very lucky, will have a interior texture similar to marshmallow fluff.
posted by Deathalicious at 8:57 PM on June 1, 2009 [1 favorite]

seconding sleslie's recipe, with a few modifications:
Swap out half the peanut butter, in favor of Nutella.
1/4 cup of sugar instead of 1/2
1/4 cup (ish) of chocolate chips

It's like choco-peanut-decadence heaven!

Also noting- would love a name for these cookies, which I think I've invented. (Someone somewhere else on the Interwebs may have invented 'em too.)
posted by SaharaRose at 10:25 PM on June 1, 2009


1 (7 oz.) pkg. almond paste
1 c. butter
1 c. sugar
4 lg. eggs, separated
1 tsp. almond extract
2 c. flour
Red and green food color
1/4 c. apricot preserves
1/4 c. seedless raspberry jam
6 oz. pkg. semi-sweet chocolate pieces

Grease bottom and sides of 9x13 baking dish. Line with wax paper and grease. In large bowl, beat almond paste, butter, sugar, egg yolks, and almond extract until fluffy. Stir in flour. In small bowl beat egg whites until soft peaks form; stir into almond paste mixture.

Place 1 1/3 cup of batter in each of 2 small bowls. Add red food color to one and green food color to the other. Spread red batter in prepared dish; bake at 350 degrees for 15-20 minutes. Remove layer from pan with the wax paper. Repeat for white and green layers; cool completely.

Invert green layer, spread with raspberry jam; add white layer, spread with apricot preserves. Top with red layer. Cover; set heavy pan on top and refrigerate overnight.

Melt chocolate chips; spread over red layer. Trim edges. Cut crosswise into 1/2 inch strips; cut each into 4 pieces.
posted by fifilaru at 10:38 PM on June 1, 2009

Ok, here are the Ketchup cookies. From Cookies for Kids

1/2 cup Butter (softened)
3/4 cup Brown Sugar
1 Egg
1/2 tsp Vanilla
2 Tbsp Ketchup
1 1/3 cup Flour
1/4 tsp Baking Soda
3/4 cup Raisins
  • Preheat Oven to 375°
  • Beat buttter and Brown Sugar together until fluffy
  • Beat in Egg, Vanilla, and Ketchup
  • Mix Flour and Baking Soda together, then mix into the rest
  • Mix in Raisins
  • Drop batter onto a greased cookie sheet and bake for 10-12 minutes
  • Top with powdered sugar icing while still warm
Powdered Sugar Icing:
Mix 1 cup Powdered sugar and enough (3-4 Tbsp) milk to make liquid together in a small bowl.
posted by ArgentCorvid at 7:31 PM on June 3, 2009

I'm chiming in way late on this thread, but for posterity...

Cookies: Bizarre
posted by for_serious at 3:43 PM on June 13, 2009

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