"If you are not getting the hint after the lingering hug with back rub, no amount of 100 Hour Board answers are going to help you." - Rating Pending
Question #41506 posted on 12/17/2007 3:01 a.m.
Q:

Dear 100 Hour Board,

What's your favorite cookie recipe?

-Chef Girlardee

A: Dear Ur-Gilash,

It's top secret. Seriously, it is. But take my word for it, best chocolate chip cookies EVER!

-Azriel
A: Dear Azriel-

You are hereby challenged to a cookie duel.


Dear Chef-

Also top secret. Also claims to be best chocolate chip cookie recipe ever. What a conundrum for you.

-Foreman
A: Dear Azriel and Foreman,

Fie on you both. My chocolate chip cookie recipe (although top secret...sorry Chef Girlardee) is the heavyweight champion of the world. It floats like a butterfly and stings like a bee.

Or something like that...

In any case, consider me in on the cookie challenge, and prepare for my victory!

-Claudio
A: Dear Chef,

I don't know why all the cookie recipe exclusiveness. In my opinion, the more we circulate the good recipes, the more likely it is that someone will make some for me.

Here's on of my favourites (I don't have any one particular favourite, but this is an awfully good one, and simple):

Russian Tea Cakes

1 cup softened butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups all purpose flour
3/4 cup finely chopped pecans/walnuts/almonds/whatever kind of nut you prefer

In a large bowl combine ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in powdered sugar. Cool; re-roll in powdered sugar before serving.

For more cookie recipes from past Board writers, see Board Question #14384, Board Question #5072, Board Question #6973, Board Question #11026, Board Question #20134, Board Question #15961, Board Question #14475, Board Question #14020 and Board Question #6190.

Cheers,

-Tangerine

P.S. I don't know why the recipe says to let them cool. They're just as good if you eat them hot.