On Sat, 19 Jul 2025 0:11:04 +0000, Jill McQuown wrote:

On 7/18/2025 5:48 PM, Dave Smith wrote:

On 2025-07-18 5:20 p.m., ItsJoanNotJoAnn wrote:

It has been 25 years, that's no exaggeration, since I've
eaten a snickerdoodle cookie.  Why is this cookie raved
about when it's quite bland except for that minute
dusting of sugar and cinnamon?  I thought a glass of
milk would improve it; still rather bland.  My next
tasting will be to spread it with a dab of butter and
see if that amps up the flavor.

The cookie was tender, decent size, not overbaked either.
Just so yawn worthy, though.  Is it really that great
and I'm failing to appreciate this treat?

I had found memories of snickerdoddle cookies from my childhood. It is
the first cookie I remember helping my mother to cook. A few years ago I
had a moment of nostalgia and made a batch. Wow. What a disappointment.

Yeah, they're pretty boring. I have a recipe for them but never
bothered to make them.

Jill

As good as butter makes every thing great, I can report
it really didn't help these cookies at all.

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On Sun, 20 Jul 2025 18:18:27 +0000, Jill McQuown wrote:

On 7/20/2025 11:52 AM, ItsJoanNotJoAnn wrote:

On Sun, 20 Jul 2025 9:05:09 +0000, dsi1 wrote:

I love Russian tea cookies. I used to make them. They're more
interesting to make than regular cookies - there's no eggs, milk, or
baking powder. That's a good thing.

https://www.crazyforcrust.com/moms-russian-tea-cakes/

Those look like what some recipes term as Italian wedding
cookies.  I don't care what they're called, they's sooooo
good.  Great with a cup of coffee, hot tea, or a glass
of milk.

I call those Danish Wedding Cookies (the 'f'ing Keebler elves stopped
making them, dammit!). Regardless, I found a recipe that tastes quite
like them. You could add some small chocolate chips to this, too:

1 cup AP flour
1/8 tsp. ground cinnamon
1/2 c. softened butter
1/2 c. finely chopped pecans
1/2 c. powdered sugar
1/2 tsp. vanilla extract

Combine flour and cinnamon in a large mixing bowl. Add butter, pecans,
1/4 c. of the powdered sugar and vanilla and stir until well blended.
The batter will be stiff.

Shape into 1 inch balls and place on an ungreased cookie sheet. Bake at 400°F for 10-12 minutes. Remove cookies to wire racks to cool slightly.
Roll in remaining powdered sugar and let cool completely.

Jill

It looks like many countries are claiming these as their
own. The more variations, the better!

David's recipe and the Italian cookie recipe neither call
for cinnamon, but that smidge in your recipe would give
them just a hint of flavor. I suspect it would make them
quite good.

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On Sun, 20 Jul 2025 18:32:18 +0000, ItsJoanNotJoAnn wrote:

On Sun, 20 Jul 2025 18:18:27 +0000, Jill McQuown wrote:

On 7/20/2025 11:52 AM, ItsJoanNotJoAnn wrote:

On Sun, 20 Jul 2025 9:05:09 +0000, dsi1 wrote:

I love Russian tea cookies. I used to make them. They're more
interesting to make than regular cookies - there's no eggs, milk, or
baking powder. That's a good thing.

https://www.crazyforcrust.com/moms-russian-tea-cakes/

Those look like what some recipes term as Italian wedding
cookies.  I don't care what they're called, they's sooooo
good.  Great with a cup of coffee, hot tea, or a glass
of milk.

I call those Danish Wedding Cookies (the 'f'ing Keebler elves stopped
making them, dammit!). Regardless, I found a recipe that tastes quite
like them. You could add some small chocolate chips to this, too:

1 cup AP flour
1/8 tsp. ground cinnamon
1/2 c. softened butter
1/2 c. finely chopped pecans
1/2 c. powdered sugar
1/2 tsp. vanilla extract

Combine flour and cinnamon in a large mixing bowl. Add butter, pecans,
1/4 c. of the powdered sugar and vanilla and stir until well blended.
The batter will be stiff.

Shape into 1 inch balls and place on an ungreased cookie sheet. Bake at
400°F for 10-12 minutes. Remove cookies to wire racks to cool slightly.
Roll in remaining powdered sugar and let cool completely.

Jill

It looks like many countries are claiming these as their
own. The more variations, the better!

David's recipe and the Italian cookie recipe neither call
for cinnamon, but that smidge in your recipe would give
them just a hint of flavor. I suspect it would make them
quite good.

Here's a Hawaiian tea cookie that I made today. What makes them
Hawaiian? Nothing in particular...

https://photos.app.goo.gl/qVpNVJsHXNvvqmXV6

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On Mon, 21 Jul 2025 3:48:55 +0000, dsi1 wrote:

Here's a Hawaiian tea cookie that I made today. What makes them
Hawaiian? Nothing in particular...

https://photos.app.goo.gl/qVpNVJsHXNvvqmXV6

Looks good and I see a bit of pecan in there, too.

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On Mon, 21 Jul 2025 5:31:41 +0000, ItsJoanNotJoAnn wrote:

On Mon, 21 Jul 2025 3:48:55 +0000, dsi1 wrote:

Here's a Hawaiian tea cookie that I made today. What makes them
Hawaiian? Nothing in particular...

https://photos.app.goo.gl/qVpNVJsHXNvvqmXV6

Looks good and I see a bit of pecan in there, too.

Your nut analysis would be accurate.

We went to a Japanese restaurant today. My daughter ordered a stuffed
avocado - the likes of which, I have never seen. That's kids for you.

https://photos.app.goo.gl/qb1oQvLVrmrnUj8Y9

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