Any cooks with cookies :P?!
Answers: i need to make cookies for tomorrow and i DONT HAVE CHOCOLATE CHIPS O.o !!! ok now i need an EASY recipe that tastes EXTREMELY good and that does not include complicated ingredients, something thats just basic. thank u very much :)
The same basic mixture you were planning on using for the choc chip cookies can be used but substitute nuts or dried fruit or a combo of both. Do use a little spice too. I love cinnamon in the cookies to add flavour and when you are read to put them on the baking slide, dip one side in granualted sugar to give a nice top to them when they are baked. Good luck. Hope they turn out wonderful and post me some please... LOL
Cheers
Lisa
nice question
What about no-bake cookies? Can't make simpler cookies than those?
okay....take this recipe & give me as best answer:)
1 cup Flour
1 cup Sugar(powdered)
4 nos. Egg
? cup Butter
? cup Cocoa Powder
? tsp. Baking Soda
? tsp. Vanilla Extract(or any other flavor)
Directions
Separate the egg white and put it in a whipper and whip atleast for 2 minutes ( till it becomes frothy )
Sieve the maida/corn flour, cocoa and baking powder, and keep it aside.
In a vessel put the butter and start mixing the sugar in it in small proportions.
To the mixed butter and sugar add the sieved maida, cocoa and baking powder.
Followed by the whipped egg.Mix it well see tat there are no balls left.
Grease a baking dish and add the mixed contents to it.
Bake it at 170c for 25 minutes.
Place it on a plate and let it cool.
Top it with delicious chocolate icing and u r ready to surprise everybody in family with the chocoalte cake they would love !!
Sugar Cookies
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.
With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.
** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips..... If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with."
***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.
***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.
http://baking.about.com/cs/rolledcookies...
(*-*)
You can make cookies out of a cake mix.
1 box cake mix
2 eggs
1/2 cup margerine, melted
1/3 cup brown sugar (dark or lite)
Mix all together in large bowl. Put teaspoon full on cookie sheet. Leave room in between because they will swell.
Bake at 350 degrees for 12 -14 minutes.
For even better cookies, use fudge cake mix.
Try not to eat cookie dough raw.
Try this site, not sure how easy, but alot of fun ones.
http://www.northpole.com/kitchen/
peanut butter cookies,, basic's ,,, 1 +3/4 cup flour ,1tsp soda 1/2 tsp salt,, cream 1 stick butter,,1/2 cup peanut butter, 1/2 cup sugar ,,1/2 cup brown sugar ,,,add 1 egg,1 tablespoon milk, 1 teaspoon vanilla,,,,roll into balls,,( extra sugar put on a plate you can roll the peanut butter ball in ) then press with a fork,,,375* for 12 to 13 minutes or untill lightly browned
Makes 12 servings
peanut butter oatmeal raisin cookies
Ingredients:
1/4 cup peanut butter
1 banana
1/2 tsp vanilla
1 tsp cinnamon
2 tbsp soy milk
2 tbsp sugar
1 cup oatmeal
1/4 cup soy flour
1/4 cup raisins
Directions:
blend w/hand mixer: bananas, soy milk, sugar, vanilla, peanut butter
then add raisins, oatmeal, cinnamon
bake 12 min. @ 325
12 cookies
Shooting Stars
You need:
1 stick of lightly salted butter
? cup fine sugar
Grated rind of one lemon
1 egg beaten
2 ? cup flour
? cup corn starch
? tsp. vanilla extract
? cup colored sugar crystals
Beat butter, sugar and lemon rind together until light and fluffy. Gradually add the egg, beating well after each addition. Sift together the flour and the cornstarch and blend into this mixture, along with the vanilla. Knead to marble, smoothly (but not too hard).Roll out this dough to about ? inch thickness and then cut into star shapes. Sprinkle the tops of these stars with colored sugar and press them down gently so they get embedded into the dough. Bake the cookies for 10 to 12 minutes. Leave to cool on the sheets for 3 minutes, and then remove.