Crack Cookies: They’re Truly Addictive!

  1. Anonymous

    September 14th, 2011 at 5:03 pm

    for those that don’t keep crisco on hand, you can buy the bars and only use one at a time…it does not go bad and keeps a long time…kinda scary but nice to know

  2. Anonymous

    September 14th, 2011 at 5:08 pm

     That’s what I do. 🙂 Those bars are great, because I almost NEVER use Crisco. I heard recently that lard is “in” again, though- that it’s considered to be healthy now!

  3. Natasha P.

    September 14th, 2011 at 5:10 pm

    I will try these this weekend for a get together we are havign at church. I was looking for something different. Thanks for the tip!

  4. Anonymous

    September 14th, 2011 at 5:12 pm

    Oh dear. I was hoping not to make these this fall, as I truly can’t keep my hands off. My slightly different recipe is here – http://quiltbabe8.blogspot.com/2005/12/christmas-memory.html – I make mine with butter rather than crisco, but it’s pretty similar.

    I used these for a Christmas cookie exchange one year, and ended up making almost twice as many as I needed for the plates, as they kept “hiding” themselves in my lunch bag.

  5. Anonymous

    September 14th, 2011 at 7:11 pm

    The recipes are very similar! I’m guessing this is one that’s been around in different variations for a while- The ingredients are certainly old fashioned!

  6. Caren McTamney Cronin

    September 14th, 2011 at 6:14 pm

    Hey Lindsay,

    I am a nutritionist and I must point out that lard is not Crisco, Crisco is trans fat, that’s why it lasts so long. I would not use it in a recipe (at least not one that I wanted to make more than once or twice a year.) Butter would be a better alternative. 
     
    Lard is pig fat and it’s not considered healthy either although I would agree that it is ever so slightly healthier than Crisco. It’s saturated fat though and I have not heard anyone calling saturated fats “healthy.”

    All that being said, the cookies do sound intriguing. I would switch out the Crisco for butter and give them a try. I believe everything (excluding trans fat) is fine in moderation… the problem might be that these cookies seem to make “moderation” difficult to practice!

  7. Anonymous

    September 14th, 2011 at 7:11 pm

    Thanks for settling the lard vs. Crisco debate! I am very conscientious about what I feed my family on a day-to-day basis- That said, I think a little Crisco (or lard for that matter, if the recipe maker swears by it) is fine for special occasions– like COOKIE TIME!! LOL.  🙂

  8. Caren McTamney Cronin

    September 14th, 2011 at 7:45 pm

    I volunteer to make them with butter. You know, just to see if they’re still good.

  9. Anonymous

    September 14th, 2011 at 9:33 pm

    And you need to sample several to make sure that they’re fit to eat, right?

  10. Anonymous

    September 14th, 2011 at 8:59 pm

    Although I do not keep lard on hand, I know of two recipes using lard.  My friend makes the best frosted sugar cookies ever and they call for lard.  My former neighbor (elderly woman who lived most of her life on a farm) would occasionally bring over an apple pie from scratch (made with our apples that we shared) and the crust was made with lard.  I have to say that it makes the best pie crust EVER!  Probably helped that she brought it hot straight from the oven.  I could eat a whole apple pie with that crust!

  11. Anonymous

    September 14th, 2011 at 9:36 pm

    I worked hard all summer to whittle another 10 pounds off my fat butt.  Curse you, Lindsay, I say curse you!

  12. Anonymous

    September 15th, 2011 at 12:34 am

    Ha! Just make a very small batch…?  😉
     

  13. NancyB

    September 15th, 2011 at 12:21 am

    Cookies do NOT last long in my house – and I’m usually the only one eating them.  I swear I could finish the first dozen before the second is baked.
    With that said, I’ve saved the recipe and will give them a try!  But does it have to be specifically Brier Rabbit Molasses?

  14. Anonymous

    September 15th, 2011 at 12:34 am

    Tam says specifically not to deviate from her ingredients, but if you HAVE to, I’m sure they’ll still be good. 🙂

  15. penny

    September 15th, 2011 at 2:22 pm

    this is very nearly the same recipe that my Grandma gave to me years and years ago; although it calls for the Grandma’s Green label molasses. i’ve tried making them with butter and not Crisco and it does not really alter the taste but the cookies tend to get very hard after a few days. so i suppose if you are going to eat them all in one sitting, then not a problem 😉

  16. Anonymous

    September 15th, 2011 at 8:37 pm

    Interesting… They are wonderfully soft. I rarely cook with Crisco, so I don’t even really understand what it is or what it does! I just use it on the rare occasions that I need it! LOL

  17. Jenny

    September 15th, 2011 at 5:51 pm

    This is similar to my grandma’s recipie as well, except without the cloves and ginger.  I have also substituted butter instead of crisco and it doesn’t detract from taste.

  18. HopefulLeigh

    September 15th, 2011 at 6:17 pm

    I’ve heard a lot about Tam’s cookies.  And now I’m convinced I’ll have to whip up a batch soon!

  19. Anonymous

    September 15th, 2011 at 8:36 pm

    You won’t regret it!

  20. Anonymous

    September 16th, 2011 at 2:22 am

    You’ll be happy to know I asked Tam to join bible study this session… I’m secretly hoping she brings the cookies each week (crisco and all)!! 😉

  21. Anonymous

    September 29th, 2011 at 3:10 am

    Ha! I missed this comment last week. I hope you’re still doing it next year when Bruiser starts kindergarten because I want to rejoin. 🙂 I’ll bring… zucchini chips! LOL

  22. Natasha P.

    September 19th, 2011 at 6:49 pm

    Made these over the weekend and they are truly glorious!

  23. Sarah Wolff Milligan

    September 20th, 2011 at 3:55 pm

    Oh wow. Definitely trying these. Yum.

  24. Typelittlea

    October 21st, 2011 at 6:17 pm

    Ground Cloves, I assume, not whole right?

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