Cookie help..?!
Cookie help..?
is there anyway that i can make cookies or something like that w//out using vanilla extract,, baking powder &&//or baking soda??
Answers:
AMAZING PEANUT BUTTER COOKIES
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
million dollar peanut butter cookies
for a dozen
1 cup peanut butter (crunchy or creamy)
1 cup sugar
1 egg
make crisscuts with a fork on the top the cookie and cook for 10 to 15 min@350 deg.
yes you can depends on what kind of cookies you want to make. Shortbread cookies only use I think four ingredients.
1/2 cup (1 stick) unsalted butter
1/4 cup confectioners' sugar
1 cup all-purpose flour
Pinch salt
3/4 cup semisweet chocolate chips
Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them.
Bake for 15 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger. Decorate tombstones with crosses and writing as desired. Allow the chocolate to set before stacking the cookies.
Too many unanswered questions but I can think of one type of cookie - Shortbread!
2 sticks of butter (no substitute)
1 cup of sugar (granulated is okay - powdered would be better)
3 cups of flour
Pinch of salt
Mix together until everything is incorporated
Form into a big circle or rectangel and score (cut the top of the dough) where you will break or cut it for individual cookies after baking.
Bake at 350 until the edges are golden brown and the cookie is firm
Allow to cool slightly and then cut on the score lines.
Italian Orange Cookies
175g (1 1/2 cups) plain (all-purpose) flour
200g semolina or fine polenta
100g caster sugar
100g unsalted butter, softened
2 1/2 tsp. grated orange zest
2 eggs
Direction:
Put the flour, semolina, sugar, butter, orange zest, eggs and pinch of salt in a food processor and mix until smooth. CHill the mixture in the fridge for 15minutes.
Preheat the oven to 190C (275F/Gas5). Grease a baking tray and place a tsp. of the mixture on the tray. Lightly moisten your fingers with a little water and press the mixture down to flatten it. Don't use too much water or it will affect the texture of the biscuits. Leave space between the biscuits as the biscuits will expand during cooking.
Bake for 15minutes, or until the edge of the biscuit is dark golden brown. remove from the oven, scoop off the tray with a metal spatula and cool on a wire rack. If you baking the cookies in batches, make sure the tray is greased each time you use it.
Makes 45
LEMON STARS
125g unsalted butter, cubed and softened
12g caster sugar
2 egg yolks
2 tsp. finely grated lemon zest
155g all-purpose flour
110g coarse cornmeal
icing sugar
Direction:
Preheat the oven to 160C. Line a baking tray with baking paper. Beat the butter and sugar until creamy. Mix in the egg yolks, lemon zest, flour and cornmeal until they form a ball of soft dough. Roll out on a lightly floured surface to 1cm thick.
Cut out stars from the dough using a 3cm star-shape cutter. Place on the tray and bake for 15-20 minutes, or until lightly golden. Cool on a wire rack and dust with the icing sugar.
Makes bout 22
Good luck*