I looked in the Slavic and Ukrainian cuisine quarters (and found lots of interest --jeez–mouthwatering!) but not a goose feet recipe. If I make them I’ll post of course.
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@mig , your Dark n Stormy Cookies link goes to the Vietnamese Coffee Swirl Brownies recipe. Maybe the mods can help edit it (unless you still have the ability to do so).
Yes i made them last year i think. Will look in my files
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Here you go. I found that they are so good when first made but soften considerably the next day.
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corrected Dark n Stormy link.
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Thank you! I couldn’t edit but I replied to the post with the correct link.
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Molasses Ginger, shaped with my smallest (about 1 tsp) cookie scoop to get about 80 2-inch cookies, First of the 8 - 10 varieties planned for gifting to family and friends. I’m calling this a warm-up day with just 2 hours of baking plus cleanup.
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I have been out of commission for the last 2 weeks.. I was on call and busy with that, and then a cold morphed into a sinus infection, so I seem to have spent most of the last week… sleeping? Starting to get back to myself, but already feeling behind on Christmas baking! I started today with the cranberry cream cheese pound cake for our team holiday potluck tomorrow. Some of you may recall my challenges removing this from the tin in previous years: I used homemade cake goop instead of just butter and also made a mini for a friend. Pray for me later tonight!!
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These look like the recipe Ive made for years. The original recipe calls to half-dip them in white chocolate, which is delectable.
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The recipe below came from my mother-in-law, who never frosted them. But I’ve wondered what would be an easy white frosting, and your version with simply dipping in white chocolate sounds worth a try.
Here’s the recipe I use, which bakes into a crisp ginger snap
Molasses Cookies (Ginger Snaps)
375 degrees 10-12 minutes
Makes about 4 dozen larger or 7 dozen 2-inch
1 Cup sugar
¾ Cup butter (1 ½ sticks) (original recipe called for margarine)
1 egg
¼ Cup molasses
2 Cup flour
1 teaspoon cinnamon
1 teaspoon ginger
2 ½ teaspoon soda
¼ teaspoon salt
Sugar (about ¼ c in a small dish) for coating
Mix all ingredients. Form into 1 inch balls (this gets messy… it may help to refrigerate 10 minutes first to firm dough). Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375 degrees, 10-12 minutes. Cookies flatten & have cracks on top when cooked. These can go from “done” to “burned” in only 1 minute… check at shortest baking time. Cool on wire racks.
2024 Using a smaller cookie scoop (size 110 about 1 level tsp) gave 80 nice small (2 inch across) cookies.
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Can’t wait to hear your results!
I’ve made and enjoyed the icing on these - quite a bit. Might work for this cookie.
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Best comment on the nyt cooking Instagram post introducing this year’s cookies:
“Is this a prank?”
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I think @Nannybakes made them too, maybe when ukrainian was cuisine of the quarter.
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Yes, I also made and enjoyed them. In addition, I used the dough sans sugar for a galette and also a tart. Iirc, both were savory.
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Goose Feet Cookies
Ducks quack, geese honk. These are honkingly good little cuties!
Fiddly? Well, I made my own farmer’s cheese, but that was my choice, and it’s (really) an easy quick process.
The only sugar in these is the sugar pressed onto the raw dough before baking. Press flat thin dough circle, fold. Press half circle, fold. Press quarter circle, plop onto parchment-papered baking sheet. They bake up puffed, in layers. This due to grated cold butter and keeping everything cold in general until baking. The recipe I used:
[Soft Farmer’s Cheese Cookies - Olga’s Flavor Factory] (https://www.olgasflavorfactory.com/autumn-favorites/soft-farmers-cheese-cookies-geese-feet/)
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I just made my gingerbread cookie dough. It may end up in the freezer until we have time to roll out and cut with cookie cutters and bake. I also made a batch of white chocolate chip macadamia nut cookies, my husband’s favorite. I didn’t have milk powder for the nyt recipe so I went with a Joy the Baker recipe. Looks/smells promising…
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