Easy to make recipes?? Especially for cookies!!!?!
Easy to make recipes?? Especially for cookies!!!?
I am wondering if any really easy cookie recipes exist... for example chocolate chips or rolled oat cookies, etc. or any other yummy recipe that uses next to no ingredients.. I am in Argentina and good ingredients are hard to come by.. .THANK YOU!!!!
Answers:
INGREDIENTS
* 3 cups all-purpose flour
* 3 eggs
* 3 teaspoons baking powder
* 1/2 cup white sugar
* 2 teaspoons vanilla extract
* 1/2 cup butter, softened
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. Cream the butter. Add in the eggs, sugar, and vanilla.
3. In a separate bowl, stir the flour and baking powder together.
4. Add flour mixture to butter mixture. NOTE: If batter is too dry, add a bit of milk.
5. Use hands to shape pieces of dough into loop-shaped cookies.
6. Place on cookie sheets and bake 8 to 10 minutes.
A basic butter cookie or shortbread uses little ingredients. It would help is you told us what ingredients are hard/impossible to get so we post recipes that do not use them or offer substitutes.
Butter Spritz Cookies
1 cup confectioners' sugar
2 sticks unsalted butter
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp baking powder
2 cups sifted flour
Sprinkles for garnish
1 Preheat oven to 350 degrees F.
2 In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Using a cookie press, press cookies onto ungreased cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.
Servings: 24
Yield: 4 dozen
Scottish Shortbread
This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor.
2 cups butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour
1 Preheat oven to 325 degrees F (165 degrees C).
2 Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
3 Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
4 Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Servings: 24
Chocolate Chip Cookies
2/3 cup butter flavored shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
1 Tbs vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups semisweet chocolate chips
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
3 Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!
Servings: 72
You can sub white chocolate and cranberries
or white chocolate and macadamias
or white chocolate and 1 T key lime zest
Soft Oatmeal Cookies
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 cups quick cooking oats
1 In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings: 24
Yield: 2 dozen
Lemon Square Bars
A traditional lemon bar. These can be dressed up by adding a layer of meringue too!
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 tsp baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2 In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3 Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4 Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Servings: 24
Oatmeal cookies. check the back of quaker containers for the best. http://www.quakeroatmeal.com/qo_quakerki...
GINGER BREAD COOKIES
The dough must be chilled for at least 3 hours and up to 2 days. The cookies can be prepared up to 1 week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost crackerlike. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Royal Icing (recipe follows)
Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
ROYAL ICING
1 pound (4 1/2 cups) confectioners' sugar
2 tablespoons dried egg-white powder
6 tablespoons water
Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.
No- Bake cookies!
Combine 2 1/2 c. rolled oats 1/2 c. peanut butter
1 tsp. vanilla
In a pan mix: 1/2 c. milk 2c. sugar
4 tsp. cocoa 1/4 tsp. salt
bring mixture in the pan to a boil and let boil for 2 minutes.
Pour over oat mixture and mix well until blended. Drop by teaspoon on wax paper. Makes 2 1/2 doz.
These are so easy to make and are great with an ice cold glass of milk! Enjoy.
These cookies are as easy as they come.
Peanut Butter Cookies:
1 cup peanut butter, crunchy or smooth
1 1/3 cups sugar
1 egg
1 tsp. vanilla extract
(1 bag Hershey's kisses)
Preheat oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup of the sugar, the egg, and vanilla and stir well with a spoon. Roll the dough balls into the size of walnuts and place on the baking sheet. Make a crisscross design on the top or if you are using a Hershey's kiss then press one of the kisses into the top of the cookie. Bake for 12 minutes, remove from the oven and sprinkle with some of the remaining 1/3 cup sugar. Cool slightly before removing from the pan.
These cookies are really good but only requires 4 ingredients ,1 optional.
CHOCOLATE CHEWIES
3 cups confectioners sugar
1/3 cup cocoa
2 tablespoons all-purpose flour
3 egg whites
1 cup chopped pecans (optional, I hate nuts so I sometimes leave them out)
1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. In mixing bowl, blend sugar, cocoa, and flour. Beat in egg whites one at a time and then beat at high-speed for 1 minute. Fold in pecans if you like. Drop by tablespoons onto cookie sheet, leaving 2 inches in between each. Bake for 15 minutes, turning sheet halfway through baking time. Remove from oven and cool on paper. Place cookies on paper in freezer for 1 hour. Remove and peel off paper and enjoy!( You can store it in an airtight container to preserve) Makes 2 dozen cookies.
You'll find coca tea or leaf in Argentina, this cookies are great and healthy, they have tons of energy and calcium
Monday's Requested Recipe I
Mysterious Bolivia Cookies
( Requested By :
P. Sullivan.)
Ingredients
? cup splenda or a mix of honey and splenda ( try to avoid sugar)
6 tablespoons solid vegetable fat or butter
1/8 teaspoon salt
3 table spoon of strong coca tea ( 3 bags in a cup sited for 5 to 10 minutes)
5 or 6 bags of coca tea
1/2 lime or lemon
1 egg ( I love to add an extra one)
About 2-1/3 cups flour, or enough to make a medium soft dough
Instructions
Put fat, salt, liquid coca tea into a bowl, and work with a spoon until creamy.
Add the splenda gradually, stirring constantly until well creamed and white.
Use a mortar or food processor to make a fine powder from the coca tea bags and mix it with the flour.
Mix in the well beaten egg(s), and fold in the flour to a rather soft dough.
Divide into 2 or 3 pieces so as to be handled more easily, and roll out on a well floured board to 1/4 inch thickness.
Cut with a floured biscuit cutter, lay in baking pan, and bake in a medium oven (325 F) .
Line two baking sheets with parchment or Silpats and transfer the cookies to the baking sheets.
Gather the leftover dough and re-roll (and re-chill if necessary) and cut.
Bake each sheet about 15-20 minutes or until the cookies are firm and just starting to color.
Rotate each sheet halfway through for more even baking.
Put cookies on a cooling rack and allow to cool completely.
Will keep in an airtight container for 3-4 weeks.
These cookies are ideal for complementing a healthy diet.