|By Panini (Panini) on Sunday, December 26, 1999 - 09:45 am: Edit|
I'm in need of some ideas for cookies! I would like to fill about 6-7 slots of a dry case with small bite size cookies. I want to price these 3-4 for a dollar for the walk in lunch trade.
I just can't think of some of the old stand bys from other parts of the country.
2 part would be great, they will be produced in my shop and delivered in bulk to retail.There they will bake and finish off.
Any ideas would be greatly appreciated!!
ps. I only have a convection oven at the retail space.
|By W.DeBord on Sunday, December 26, 1999 - 12:58 pm: Edit|
Boy, cookie ideas' easy question... how many millions of ideas do you want?
You have to narrow down your question.
I think drop and refridgerator cookies are the cheapest to produce consistantly. So I'll just mention a few ideas in that group. Guide me to what interests you and I can give you more details or recipes.
Older customers like: maccaroons, shortbreads, lemon sugar, oatmeal raisin, florentine.
Middle age: Choc. chip oatmeal, choc. macadamia white choc. chunk cookies, peanut butter, toffee crunch.
Kids: peanut butter with mini kisses centers, m&m cookies, plain sugar or butter or with a drizzle of frosting or choc..
Again this is an endless subject, can you be more specific? I can give you lots of ideas, more enthnic, holiday's and so forth...
|By Panini (Panini) on Sunday, December 26, 1999 - 08:09 pm: Edit|
Your right,its to broad a question. I've taken the middle age cookies and totally blew them out and charge alot.
I guess what I'm looking for is a more ethnic or regional cookie. Something low cost,low labor but unique.
Right now I'm so focussed on finishing out this space I can't remember those regional treats from chicago, New York etc.
Hope this clarifies, and thanks for the response.
|By pam on Sunday, December 26, 1999 - 11:52 pm: Edit|
there is a book called "the international cookie book" by nancy baggett. it's got alot of recipies divided by country.i used to make one for a sunday brunch buffet.they're like the butter thumbprint cookies filled w different jams. they're bitesize with a rich butter dough.people like them. lemon poppyseed is good,mexican wedding cakes,gingersnaps w lemon frosting, there are so many cookies i like that i could go on forever. bar cookies are easy. linzer torte bars,
do you want things like this that are not the usual cookies?
|By momoreg on Monday, December 27, 1999 - 09:55 am: Edit|
How about New York cheesecake bars
Vermont maple walnut cookies
South Beach lemon sables
Georgia dried peach shortbread
California almond crescents
New York Rugelach
Seattle cappuccino cookies
American oatmeal raisin cookies or peanut butter
Is this the type of thing you're seeking?
|By W.DeBord on Monday, December 27, 1999 - 10:50 am: Edit|
I don't know how you feel about this but momoreg and pam brought up a thought...unique, low cost, low labor---bar cookies. Before you discard that idea think about it. It's comfort food, you can produce them easily and there are endless, endless varieties from "upscale" to "just like mom used to make".
You said you wanted to offer 2 or 3 for $1.00, cut them to bite size and they meet your need. I don't know anyone who's selling cookie bars seriously, so it's unique. It's a familar product most of our mothers made so it's not a new hard to sell concept. When I put them on sweet tables their one of the first things to go.
|By Panini (Panini) on Monday, December 27, 1999 - 12:38 pm: Edit|
Thank you all for the ideas!!!
I will cherry pick them and probably ask for formulas here pretty quick.
The bar idea is great! I completely forgot about these. The flexibility is great. I can cut them any size. I can even upsell the small to the large.
although the sables, walnut cookies and cappuccino sound great to.
|By Ramodeo (Ramodeo) on Monday, December 27, 1999 - 01:32 pm: Edit|
A few bar cookies I have used successfully -
Mint chocolate cheesecake bars
Marscapone cheesecake bars with strawberry swirl
Caramel apple bars
Mochaccino truffle bars
Good Luck! R.
|By Panini (Panini) on Monday, December 27, 1999 - 03:50 pm: Edit|
This is GREAT!
are these bars easy to handle? And can they be thrown in a small bag like cookies?
|By W.DeBord on Tuesday, December 28, 1999 - 11:11 am: Edit|
It depends upon which bars you make. Lemon bars and cheesecake bars are in general too soft. But there a countless others that are easy to handle.
Are you looking for the most recognizable items or will you go with your taste only?
I can tell you what books to look at, give you names that are popular or recipes I've used that were excellent. Let me know if you want any help.