On this page I will be adding new posts with tested and recommendable recipes for delicious treats . I'll try to formulate content in comprehensible way . I invite you and wish you have fun . OK , so let's get started : )
Prep. Time : 10 Mins Baking Time : 10 Mins Difficulty : Easy Servings : About 4 Ingredients : * 1 Stick Softened Butter * 1 Egg Yolk * 1 Cup Flour * 0,5 Cup Ground Almonds * 0,5 Cup Powdered Sugar * 1 Pinch Of Salt * 2 Teaspoons Vanilla Powder * 1 Slit, Deseeded Vanilla Bean * 1/4 Cup Sugar * 1 Tablespoon Vanilla Powder
Preparation :
Preheat oven to 375°F . Mix together butter , egg yolk , powdered sugar
and vanilla bean seeds . Add ground almonds , flour , salt and vanilla
powder . Place dough in the fridge for 10-15 minutes to cool.
Roll small crescents and lightly flatten . Bake for 10-12 minutes , until golden .
Mix sugar and vanilla powder together on a plate or bowl . Roll the
warm cookies around in the vanilla sugar mixture . Store in a container
with a tight-fitting lid .
Prep. Time : 10 Mins Baking Time : 25 Mins Difficulty : Easy Servings : About 6 Ingredients : * 1 Cup Wheat Flour * 7 Tablespoons Butter * 3 Tablespoons Sweetened Cocoa * 1 Cup Powdered Sugar * 0,5 Cup Chopped Nuts * 0,25 Cup Milk Preparation :
Mix Butter and Sugar until creamy texture is acquired .
Add Cocoa/Chocolate drink powder to the mixture .
Fold in Wheat flour into the mixture gently with finger tips . A powdery mixture is obtained .
Add milk into the mixture slowly and make a dough .
Toss the chopped nuts into the dough and fold them in .
Make 6 balls and press them to make disc shaped cookies .
Place the cookies on a greased baking tray or cookie sheet .
Leave 1 cm space between each cookie . Make cuts on the top surface of cookies before baking .
Bake at 180 C . Leave the cookies aside after baking so that they can dry . Outer layer becomes crisp whereas the inner part remains chewy .
Prep. Time : 10 Mins Baking Time : 8 Mins Difficulty : Easy Servings : About 3 Dozen Ingredients : * 0,75 Cup Shortening
* 1 Cup Firmly Packed Brown Sugar
* 0,25 Cup Molasses
* 1 Large Egg
* 2 Cups All Purpose Flour
* 2 Teaspoons Baking Soda
* 0,25 Teaspoon Salt
* 1 Teaspoon Ground Cinnamon
* 1 Teaspoon Ground Cloves
* 1 Teaspoon Ground Ginger
* 0,5 Cup Sugar
Preparation : Preheat oven to 375 degrees.
Cream shortening, brown sugar, molasses and egg in large bowl. In a
separate bowl sift flour, baking soda, salt and spices. Gradually add
the dry ingredients to the creamed mixture, blending until mixed. Dough
can be chilled for easy handling.
Shape the dough into balls the size of whole walnuts. Roll balls in
sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on
sheet one minute before transferring to rack.
Prep. Time : 5 Mins Baking Time : 25 Mins Difficulty : Easy Servings : About 9 Ingredients : * 1,25 Cups All-purpose Flour
* 1 Cup Packed Light Brown Sugar
* 2/3 Cup Old-fashioned Whole-rolled Oats
* 1 Tablespoon Cinnamon
* 2 Teaspoons Baking Powder
* Pinch Salt
* 1/3 Cup Raisins
* 1/3 Cup Mini Chocolate Chips Plus More For Sprinkling Tops
* 0,5 Cup Milk
* 1/3 Cup Liquid-state Coconut Oil
* 2 Teaspoons Vanilla Extract Preparation :
Preheat oven to 350F . Spray a Non-Stick 12-Cup Regular Muffin Pan with
floured cooking spray or grease and flour the pan in 9 of the cavities ; set aside .
In a large bowl , add the first 6 ingredients , and whisk to combine .
Add the raisins , 1/3 cup mini chocolate chips , and whisk to combine .
Add the milk , coconut oil , vanilla , and with a rubber spatula , fold until just combined ; don't overmix .
Using a large cookie scoop or 0,25-cup
measure , evenly distribute the batter into 9 of the cavities of the pan .
Top each muffin top with a generous pinch of chocolate chips .
Bake
for about 20 to 24 minutes , or until muffins are set , and a toothpick
inserted in the center comes out clean , or with a few moist crumbs
dangling , but no batter . Don't overbake because muffins will be prone to
drying out . Allow muffins to cool in pan for about 10 to 15 minutes
before removing and placing on a rack to cool completely . Muffins will
keep airtight at room temperature for up to 5 days , or in the freezer
for up to 6 months .
Cookies - To the
bowl of a stand mixer fitted with the paddle attachment ,
combine the egg , brown sugar , coconut oil , molasses , vanilla , and beat on
medium-high speed until well-mixed , smooth , and glossy about 4 minutes .
Stop ,
scrape down the sides of the bowl , and add the cinnamon , ginger ,
cloves , nutmeg , optional salt , and beat on medium-high speed until
combined and smooth , about 1 minute .
Stop , scrape down the sides of the bowl , and add the flour , baking soda , and mix until just combined , about 1 minute .
Using a medium 2-inch cookie scoop ,
form heaping two tablespoon mounds . Place mounds on a large
plate , cover with plasticwrap , and refrigerate for at least 3 hours , or
up to 5 days , before baking . Dough will be very soft , mushy , limp , and
is not suitable for baking ; it must be chilled so the coconut oil
re-solidfies . Do not bake with warm dough because cookies will spread
and bake thinner and flatter .
Preheat oven to 350F , line baking sheets with Silpats , or spray with cooking spray ; set aside . Cinnamon-Sugar Coating - Add granulated sugar and cinnamon to a small bowl and stir to combine .
Roll
each ball of dough through the coating , liberally coating all sides .
After all cookies have been coated , I like to go back and double-dip
each mound , to get an extra-thick coating .
Place coated mounds
on baking sheets , spaced at least 2 inches apart . Bake for 8 to 9 minutes , or until edges have set and tops are
just beginning to set , even if undercooked and soft center . Do not bake
longer than 9 minutes for soft cookies because they firm up as they
cool ; bake for 9-10 minutes if you like firmer cookies .
Allow cookies to cool on baking sheets for about 5 minutes before
removing and transferring to a rack to finish cooling .
Store
cookies airtight at room temperature for up to 1 week , or in the freezer
for up to 4 months . Alternatively , unbaked cookie dough can be stored
airtight in the refrigerator for up to 5 days or in the freezer for up
to 4 months , so consider baking only as many cookies as desired and save
the remaining dough to be baked in the future when desired . Do not roll
cookies through cinnamon-sugar mixture until you plan to bake them .
Prep. Time : 10 Mins Baking Time : 10 Mins Difficulty : Easy Servings : 2 Dozen
Ingredients : * 0,5 Cup Softened Butter
* 0,5 Cup Granulated Sugar
* 0,5 Cup Packed Brown Sugar
* 0,5 Cup Peanut Butter
* 1 Egg
* 0,25 Teaspoon Vanilla
* 1,25 Cups All-purpose Flour
* 0,75 Teaspoon Baking Soda
* 0,5 Teaspoon Baking Powder
* 0,25 Teaspoon Salt
Preparation :
Preheat the oven to 375 degrees .
Cream together the butter , peanut butter and sugars until light and fluffy . Mix in the egg and beat until well combined .
Add the vanilla .
Mix in the dry ingredients until the dough comes together .
Roll dough into balls , or use a cookie
scoop . You can make these any size you like , just adjust the baking
time accordingly . My cookies were about 1,5 tablespoon of dough .
Use the tines of a fork to smush the cookies down in a criss cross pattern .
Bake for 10-12 minutes or until the edges are golden brown .
Cool on pan for a few minutes before removing to wire racks to cool .
Prep. Time : 10 Mins
