[Taltarzac725]

Originally Posted by Rainger99

Wildwood does get a lot of tax money from the Villages. It would be nice if they spent a small portion on projects that benefit the Villages.

Is that all golf courses to the north of 466a? Swamp?

[asianthree]

Originally Posted by Aces4

Good of you to take the time to share this recipe, thank you! It shouldn't take too much to recreate the cookies for us, many mothers taught their kids to use : lard the size of an egg, or enough vinegar in that recipe until it tastes right and so on. Do you use a solid dark chocolate or light chocolate and it would be unsweetened, right?

Original recipe was just her homemade cocoa and chipped chocolate. My guess was not sweetened because they only used honey. Even with bitter chocolate the honey takes over. Fair warning cookies with honey never get hard. So always soft. I hate soft cookies because that’s all I had growing up with no sugar everything honey. That why I have tried to convert to sugar but they just won’t release from molds.

When the kids were small I used her sweet homemade chocolate and cocoa. As they got older we added dark semi sweet. So it became triple chocolate, then one year the boys were eating cherries i dried and wanted to add them. So triple chocolate Traverse City Cookies was invented.
Today they used freshly dried cranberries, so no chopping. Oldest has taken the recipe higher level and added rolled oats.

My southern roots cooking was teacup, dessert spoon, saucer, knob, pinch, smidgen, handful, dollop, and a glob. Although baking is supposed to be a science, by background is far from it. My Blackberry jam cake recipe is over 150yo that I swear weighs 5lb. My aunt made 15 with only a wooden spoon every Christmas. I damn near killed my 28lb lift Kitchen Aid with that recipe.

[Aces4]

Originally Posted by asianthree

Original recipe was just her homemade cocoa and chipped chocolate. My guess was not sweetened because they only used honey. Even with bitter chocolate the honey takes over. Fair warning cookies with honey never get hard. So always soft. I hate soft cookies because that’s all I had growing up with no sugar everything honey. That why I have tried to convert to sugar but they just won’t release from molds.

When the kids were small I used her sweet homemade chocolate and cocoa. As they got older we added dark semi sweet. So it became triple chocolate, then one year the boys were eating cherries i dried and wanted to add them. So triple chocolate Traverse City Cookies was invented.
Today they used freshly dried cranberries, so no chopping. Oldest has taken the recipe higher level and added rolled oats.

My southern roots cooking was teacup, dessert spoon, saucer, knob, pinch, smidgen, handful, dollop, and a glob. Although baking is supposed to be a science, by background is far from it. My Blackberry jam cake recipe is over 150yo that I swear weighs 5lb. My aunt made 15 with only a wooden spoon every Christmas. I damn near killed my 28lb lift Kitchen Aid with that recipe.

Lol, that's so cool and I'll bet your muscular aunt did even harder work than that. I like the dried cranberries idea, those are always in our pantry for tossing over our salads. I also thought we might try adding chopped nuts which I enjoy in cookies. We'd better try the recipe out before we start adding to it. Thanks again.

[asianthree]

Originally Posted by Aces4

Lol, that's so cool and I'll bet your muscular aunt did even harder work than that. I like the dried cranberries idea, those are always in our pantry for tossing over our salads. I also thought we might try adding chopped nuts which I enjoy in cookies. We'd better try the recipe out before we start adding to it. Thanks again.

My aunt was 98lbs but farm raised, so there’s that. You will notice there isn’t a baking power or soda in the recipe. I don’t know if not available or My guess is not needed when using cookie mold.
I would try adding at least 1/4 teaspoon of either if you are using a sheet pan.

[Aces4]

Originally Posted by asianthree

My aunt was 98lbs but farm raised, so there’s that. You will notice there isn’t a baking power or soda in the recipe. I don’t know if not available or My guess is not needed when using cookie mold.
I would try adding at least 1/4 teaspoon of either if you are using a sheet pan.

Good suggestion, we'll add that when attempting this recipe.