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Wednesday, March 7, 2012

Bordeaux Cookies


I love Pepperidge Farm's Bordeaux cookies.
Here is one of the recipes for making them.

Ingredients:
1 stick unsalted butter
1 cup dark brown sugar
2 tablespoons milk
1 cup all purpose flour
1 teaspoon baking powder

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl cream butter
and brown sugar for 2 minutes.
Add milk, baking powder and
slowly add flour to butter mixture.
Drop by teaspoonsful onto cookie
sheet (they spread to 2½" diameter). 
Bake 10 minutes.
Let cool slightly before remove from pan. 
They get crispier as they cool.

16 comments:

Molly Adams said...

Does the cookie sheet need to be greased with butter or anything? Great recipe!!! I love this cookie but PF sure is expensive, especially that one!

Anonymous said...

I use parchment paper when baking cookies of all types. These PF Bordeaux type cookies spread out a little to much for me, next time I make these I'll add in a little more flour. They have a great burnt brown butter flavor. Thanks for posting this recipe.

John Pinckney said...

I thought the butter would be melted first to a brown nutty color to get that caramel effect. But I will try this, thanks.

John

Anonymous said...

This is definately the best match to PF Bordeaux cookies!

Anonymous said...

Absolutely delicious! Best match EVER to Pepperidge Farm Bordeaux Cookies!

Anonymous said...

These cookies were absolutely delicious- can't stop eating them and so easy!!!!

Anonymous said...

Made these since I had a craving and live out of the country where they don't sell these... Perfectly simple and there were only a handful left by end of the day! Taste is right on has the wonderful caramel crispy taste!

Anonymous said...

Made these since I had a craving and live out of the country where they don't sell these... Perfectly simple and there were only a handful left by end of the day! Taste is right on has the wonderful caramel crispy taste!

elisabeth Graham said...

I only have salted butter and half-and-half on hand can I use this butter and cut the half-and-half with water without ruining the properties of the recipe?

Anonymous said...

Spread way too thin. Will add a bit more flour and try again. Great flavor and very close to PF.

Anonymous said...

Instructions forget to say "refrigerate dough before baking". They'll spread too much if you don't let the butter re-solidify. I only ever have salted butter and half-n-half on hand, and they can substitute just fine.

Anonymous said...

Baked these yesterday had good taste but did not get crispy like PF Bordeaux. Baked them on parchment The last few done without parchment and they were crispier but not like PF Used convection oven at 350 Wondering if a higher temp might work better

Ca Roll said...

I made these first a few weeks ago with shortening, because the butter was frozen and I was impatient.
Bad choice. The cookies did not get thin and crisp, but came out thicker and rock hard.
Made them again today with butter and they came out thin, crispy, lacy, and delicious.
Great copycat!
Thanks.
Oh, I baked these on parchment paper.

Anonymous said...

I made these for the first time this morning, and they do taste wonderful, but, they spread (somewhat) became very thin, and very very crispy....is that the way they are 'supposed' to be? For example I used the baking powder, and they did rise, but, when I was ready to take them out of the oven, they were flat! Again, is this the way they are supposed to be?
Thanks for any help - they are delicious, but, don't look right to me?

Anonymous said...

Well friends, I've tried this twice, and twice they hardly spread and they certainly didn't rise either. They were greasy and lacy looking (i.e. holes in the cookies) but they were not good. So does anyone have any ideas on why this is happening. In the first batch I did add a bit more flour thinking that might work, but didn't seem to make any difference.
Now it isn't as if I don't have some experience making cookies - really - been baking cookies since I was about 12 but these have me very very confused :-)
Help!

bantigg said...

The PF cookies are quite thin and crispy. I find that if I follow the recipe directions the cookies are too thick, so I add an addition 2t. milk, use a mechanical cookie scoop 1.25" in diameter and flatten the cookies with a fork after placing them on the cookie sheet. I use my Cuisinart food processor, so I am able to use unsoftened butter and drop the flour/baking powder in all at once, then process to mix thoroughly.