How to find fastatic cookies with receipe?!
How to find fastatic cookies with receipe?
Answers:
ORIGINAL GIRL SCOUT COOKIES
2 sticks butter, softened and cut into chunks
1 cup sugar
2 large eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
2 teaspoons baking powder
Sugar for sprinkling (opt)
In a mixing bowl (by hand if you want to be authentic), cream butter and sugar. Add eggs, one at a time, beating well after each addition Add milk and vanilla and beat until light and fluffy. Combine flour and baking powder and gradually add this to creamed mixture. Now you’ll have to chill this before rolling out (normally you can roll most cookies out between two pieces of clear wrap or two permanent baking mats like I’m using which are available at The Great Indoors and which eliminate any greasing of cookie sheets, and then refrigerate them before cutting out, but this dough is simply too soft to do that) and that will take anywhere from 2 to 24 hours. Roll out on a lightly floured surface about 1/4" thick. Cut and place on ungreased cookie sheet. Sprinkle with sugar if you like. Bake in preheated 350 degree oven for 8-10 minutes (8 for a softer cookie; 10 for a more crisp cookie). Cool on wire racks. Makes about 4 dozen 2-1/2" cookies
KICKED UP TOLL HOUSE COOKIES
1/3 cup butter flavored Crisco
1/4 cup lard (may substitute Crisco)
3/4 stick butter
1 cup white granulated sugar
1/3 cup dark brown sugar, packed
1 Tablespoon blackstrap molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
2 eggs
1 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons rum
1 teaspoon vanilla
1/2 cup raisins and/or craisins
3/4 cup chopped pecans, walnuts, or macadamias
1/2 cup semi-sweet chocolate chips
1 scant teaspoon salt
2 1/4 cups flour
1/3 cup oatmeal
In a mixer, combine Crisco, lard, and butter, and whip until light. Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor. Substitute at your own risk!
Slowly add the white granulated sugar and continue beating until very light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs and mix only to combine. In a separate bowl, add hot water to the brown sugar along with the baking soda. When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal.
Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie. Stir in the chocolate, nuts, and raisins.
Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies are lightly browned along edges and barely golden on top. This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven.
HERMIT COOKIES
1 1/3 cups brown sugar
1 cup butter or Crisco
3 eggs
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 1/2 cups flour
1 cup raisins
1 cup currants
1/2 cup hot water
1 cup chopped nuts
Combine brown sugar, butter or Crisco, 3 eggs, baking soda, nutmeg, and flour in bowl.
In a small saucepan, combine raisins, currants, hot water, and boil five minutes. Cool, and then add to above mixture. Stir in chopped nuts.
Drop in spoonfuls onto greased baking sheet and bake at 300° about 15 minutes or until done, which varies according to the size of the cookie created.
* Austrian Almond Vanilla Cookies
* Basic Sugar Cookies
* Biscotti
* Cheese Cake Cookies with Hazelnut Crust
* Chinese Five-Spice Almond Cookies
* Chocolate Chip Dried Cherry Cookies
* Chocolate Dipped Marcona Almond Biscotti
* Chocolate Swirled Meringue Sandwich Cookies
* Chunky Peanut Butter Chocolate Chip Cookies with Fleur de Sel
* Coconut Snowflake Cookies
* Coconut Walnut Cookies
* Cream Cheese Cookies
* Ginger Palm Cookies
* Gingerbread Men
* Gingerbread People
* Granola Honey-Cake Cookies
* Heart-Shaped Chocolate Cookies
* Molasses Gingerbread Cookies
* Oh-So-Good Oatmeal Cookies
* Pecan Crispies
* Pecan Sandies
* Spicy Cutout Cookies
* Thumb Print Cookies
This is a tasty and easy one:
Buttery Cookies with Pistachios and Chocolate drops
Ingredients:
* 225 g plain Flour
* 180 g Butter, softened
* 120 g Caster Sugar
* 100 g whole shelled Pistachio
* 100 g plain Chocolate drops
* 100 g White Chocolate drops
* 1 large Egg
* 1 tsp Bicarbonate of soda
Method:
* Preheat the oven to 180 C/ Gas mark 4.
* In a large bowl, mix butter and sugar together, then beat in the egg and mix well.
* Mix the flour with bicarbonate of soda and mix with the butter mixture.
* Add chocolate drops to the mixture.
* Line the baking tray with foil and put a spoonfuls of the cookie mixture on the foil, leaving enough distance between individual cookies.
* Cook in the oven for 15 minutes then remove the tray from the oven and leave it for 2 minutes before trying to remove the cookies.
* Serve the cookies cold with tea or a glass of cold milk.
Chocolate Chip Cookies makes 4 dozen
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
Well here are a ton of them to start you on your way!
http://allrecipes.com/recipes/baking/coo...
http://www.pastrywiz.com/archive/categor...
http://www.joyofbaking.com/cookies.html...
http://cookie.betterrecipes.com/...
http://web.foodnetwork.com/food/web/cach...
Have fun making cookies!
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.