Recipe for chocolate chip cookies
Ingredients:
-1 cup butter -1 cup brown sugar
-2 eggs -1 cup white sugar
-2 teaspoons vanilla extract -1 teaspoon baking soda
-2 teaspoons hot water -half a teaspoon salt
-3 cups all purpose flour -1 and a half cup chocolate chips
Method:
1. In a large bowl sift flour
2. In another large bowl add brown sugar, white sugar, and butter. then cream it all together with a wooden spoon or an electric mixer.
3. Add 2 eggs to your mixture, and crack them 1 at a time, and mix it until you can't see anymore yolk.
4. Then add the vanilla extract and mix it in with your mixture.
5. In a seperate little bowl add the baking soda and hot water.
6. Then add the baking soda mixture to the first mixture, and mix well.
7. Add the salt, and then again mix the mixture well.
8. Add your sifted flour and chocolate chips and then slowly mix together.
9. In a pan scoop up some dough with a spoon and just place it in the pan (place it apart)
10. Bake it in the oven at 350 degrees F for 8-10 minutes or until a gold brown color.
-1 cup butter -1 cup brown sugar
-2 eggs -1 cup white sugar
-2 teaspoons vanilla extract -1 teaspoon baking soda
-2 teaspoons hot water -half a teaspoon salt
-3 cups all purpose flour -1 and a half cup chocolate chips
Method:
1. In a large bowl sift flour
2. In another large bowl add brown sugar, white sugar, and butter. then cream it all together with a wooden spoon or an electric mixer.
3. Add 2 eggs to your mixture, and crack them 1 at a time, and mix it until you can't see anymore yolk.
4. Then add the vanilla extract and mix it in with your mixture.
5. In a seperate little bowl add the baking soda and hot water.
6. Then add the baking soda mixture to the first mixture, and mix well.
7. Add the salt, and then again mix the mixture well.
8. Add your sifted flour and chocolate chips and then slowly mix together.
9. In a pan scoop up some dough with a spoon and just place it in the pan (place it apart)
10. Bake it in the oven at 350 degrees F for 8-10 minutes or until a gold brown color.
Recipe for sugar cookies:
- -3 cups all-purpose flour
- -½ teaspoon salt
- -1 cup unsalted butter
- -1 cup sugar
- -1 large egg
- -2 teaspoons vanilla essence
- 1. Whisk together the flour and salt in a medium bowl and set aside.
- 2. Using your mixer, cream together the butter and sugar until the mixture is light and fluffy.
- 3. Add the egg and vanilla essence and mix until well blended
- 4. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended
- 5. Turn the dough out onto the work surface and divide it into two or three equal portions. Form each one into a rough disk. Now you are ready to roll, chill, and cut out the cookie shapes.
- 6.Preheat oven to 350 F
- 7. Place cut cookie shapes on parchment lined cookie sheets, bake for 12-16 minutes or until the cookies start to turn slightly golden around the edges (smaller or thinner cookies will be done more quickly)
- 8. Cool the cookies completely on a rack before icing or decorating
Recipe for M&M cookies:
Ingredients
-1 cup butter, softened
-1 cup brown sugar
-1 large egg + 1 yolk
-1 1/2 teaspoons vanilla extract
-2 cups all-purpose flour
-1/4 cup corn starch
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 12-ounce package M&M’s Milk Chocolate Candies
-1/2 cup chocolate chips
Method:
1. Beat together the butter and brown sugar until well combined.
2. Beat in the eggs and vanilla.
3. Mix together the flour, starch, soda, and salt. Add to the butter mixture and mix just until combined.
4. Add the chocolate chips and the M&M's (save some for the tops if you want to). Throw the dough in the refrigerator (over night is best, but at least until firm).
5. Preheat oven to 375 º F. Roll cookies to desired size and place on ungreased baking sheet a couple inches apart.
6. Bake cookies for about 7-10 minutes or until the edges are golden brown. If you saved some M&M's, press them into the tops of the warm cookies.
-1 cup butter, softened
-1 cup brown sugar
-1 large egg + 1 yolk
-1 1/2 teaspoons vanilla extract
-2 cups all-purpose flour
-1/4 cup corn starch
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 12-ounce package M&M’s Milk Chocolate Candies
-1/2 cup chocolate chips
Method:
1. Beat together the butter and brown sugar until well combined.
2. Beat in the eggs and vanilla.
3. Mix together the flour, starch, soda, and salt. Add to the butter mixture and mix just until combined.
4. Add the chocolate chips and the M&M's (save some for the tops if you want to). Throw the dough in the refrigerator (over night is best, but at least until firm).
5. Preheat oven to 375 º F. Roll cookies to desired size and place on ungreased baking sheet a couple inches apart.
6. Bake cookies for about 7-10 minutes or until the edges are golden brown. If you saved some M&M's, press them into the tops of the warm cookies.
Recipe for oatmeal chocolate chip cookies:
Ingredients:
2 1/2 cups old fashioned oats
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil or melted coconut oil (use a little more if dough seems is too dry)
2 large eggs
4 teaspoons vanilla extract
2 cups semi-sweet chocolate chips or chocolate chunks
Method:
2 1/2 cups old fashioned oats
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil or melted coconut oil (use a little more if dough seems is too dry)
2 large eggs
4 teaspoons vanilla extract
2 cups semi-sweet chocolate chips or chocolate chunks
Method:
- Preheat the oven to 350 degrees F. Line a baking sheet with a parchment paper.
- In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs and vanilla, beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.
- Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.
- Bake for 10 -12 minutes or until set and golden. These are best right out of the oven, so eat up!
Recipe for caramel-filled chocolate cookies:
Ingredients
2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo ® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, if desired
Steps
2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo ® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, if desired
Steps
- 1. In medium bowl, combine flour, cocoa and baking soda; mix well.
- 2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
- 3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
- 4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
- 5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
- 6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
Recipe for peanut butter cookies:
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter until fully incorporated.
4. Add the eggs, mixing in one at a time, then add the vanilla. Mix well.
5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts.
6. Roll dough into walnut sized balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (use a crisscross pattern).
7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter until fully incorporated.
4. Add the eggs, mixing in one at a time, then add the vanilla. Mix well.
5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts.
6. Roll dough into walnut sized balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (use a crisscross pattern).
7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.
Recipe for macarons:
Ingredients:
Preparation:
- 100g / 1 cup icing / powder sugar
- 100g / 1 cup ground almonds
- 2 medium, free-range egg whites
- Small pinch salt
- 55g / ¼ cup caster / fine sugar
- For the filling:
- 150g / 1 ½ cups unsalted butter, softened
- 75 g / 2/3 cup icing / powder sugar
Preparation:
- 1. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
- 2. In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out - go on, I dare you !)
- 3. Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don't worry, this is the way it should be.
- 4. Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture. Place the silicon mat (see note in the introduction) or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
- 5. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macaron will become smooth and shiny
- 6. Bake the macarons in the preheated for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
- 7. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
- Make the Filling
- 8. Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can beat in any flavourings you may choose. See examples below.
- 9. Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macaroons.
- 10. The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours (that's if you can resist them for that long) as this will make them even more chewy and tasty.
Recipe for marble cookies:
Ingredients:
6 3/4 oz (1 1/2 cups) all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
4 oz (1/2 cup) unsalted butter, softened (I used salted and it was fine)
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 Tbsp unsweetened cocoa powder
2 oz semisweet chocolate (preferably high quality—I used Cadbury’s dark chocolate), melted and cooled slightly.
Method:
1. Sift together the flour, baking powder, and salt.
2. In your electric mixer, beat the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla, scraping down the sides of the bowl, and beat again until blended.
4. Add the flour mixture, beating until just combined.
5. Remove about half the dough (about 9 oz); set aside.
6. Whisk the cocoa into the melted chocolate, then add the chocolate mixture to the other half of the dough and beat briefly to blend.
7. Divide the chocolate and vanilla pieces into about 8 pieces each (they don’t have to be exactly the same size). Put them together alternating chocolate and vanilla pieces, to create a marbled ball.
8. On a floured surface, roll and shape the ball into a log. The length of the log will depend on how large you want your cookie to be. I prefer to keep my cookies somewhat small so I divided the dough in half and made two 9-inch logs with about a 1-inch circumference. The original recipe calls for it to be ONE 9-inch log.
6 3/4 oz (1 1/2 cups) all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
4 oz (1/2 cup) unsalted butter, softened (I used salted and it was fine)
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 Tbsp unsweetened cocoa powder
2 oz semisweet chocolate (preferably high quality—I used Cadbury’s dark chocolate), melted and cooled slightly.
Method:
1. Sift together the flour, baking powder, and salt.
2. In your electric mixer, beat the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla, scraping down the sides of the bowl, and beat again until blended.
4. Add the flour mixture, beating until just combined.
5. Remove about half the dough (about 9 oz); set aside.
6. Whisk the cocoa into the melted chocolate, then add the chocolate mixture to the other half of the dough and beat briefly to blend.
7. Divide the chocolate and vanilla pieces into about 8 pieces each (they don’t have to be exactly the same size). Put them together alternating chocolate and vanilla pieces, to create a marbled ball.
8. On a floured surface, roll and shape the ball into a log. The length of the log will depend on how large you want your cookie to be. I prefer to keep my cookies somewhat small so I divided the dough in half and made two 9-inch logs with about a 1-inch circumference. The original recipe calls for it to be ONE 9-inch log.
Recipe for oreo cookie balls:
Ingredients
Instructions
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed (about 3 cups)
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Instructions
- MIX cream cheese and cookie crumbs until well blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- REFRIGERATE 1 hour or until firm.
Recipe for OREO Penguin Cookie Ball Pops
Ingredients
Instructions
- 1 pkg. (8 oz.) brick cream cheese, softened
- 48 lollipop sticks
- 48 vanilla candy wafers
- 36 OREO Cookies, finely crushed
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
- 24 Mini OREO Bite Size Cookies, separated, cream removed and each cookie piece cut in half
- mini candy button eyes and orange triangle candies , for decorating
Instructions
- MIX cream cheese and cookie crumbs until blended. Shape into 48 (1-inch) balls. Dip one end of each lollipop stick in small amount of chocolate; insert into center of ball. Place on waxed paper-covered rimmed baking sheet. Freeze 10 min.
- DIP balls in remaining melted chocolate. Immediately place candy wafers on fronts of balls, then decorate with remaining ingredients to resemble penguins.
- PLACE on prepared pan. Refrigerate 1 hour or until firm.
Recipe for rainbow cookies:
Ingredients
Method
- 175g softened butter
- 50g golden caster sugar
- 50g icing sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 300g plain flour
- zest and juice 1 orange
- 140g icing sugar, sifted
- sprinkles, to decorate
Method
- Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
- Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.
Recipe for cappuccino crescent cookies
Ingredients
Method:
- 80 g instant cappuccino
- 300 g (2½ cups or 10½ oz) flour
- ¼ tsp baking powder (optional)
- 100 g (1 cup) ground walnuts (or almonds or hazelnuts)
- 100 g (1/2 cup) sugar
- a pinch of salt
- 200 g (7 oz or 16 Tbsp or 1 cup less 2 Tablespoons) margarine or butter
- GLAZE
- 100 g (3½ oz) chocolate, chopped
- 50 g (3½ Tbsp) margarine
- 1 tsp oil
Method:
- Mix instant cappuccino with 50 ml (3 Tbsp + 1 tsp) hot water until smooth. Let cool.
- In a bowl, combine flour, baking powder, ground walnuts, sugar and salt. Add cappuccino mixture and margarine and make a dough. Form the dough into a bowl and cover with cling film. Refrigerate for 1 hour.
- Shape the dough into crescent cookies and place on a baking sheet lined with parchment paper.
- Bake for about 12 minutes in 180 C (350 F) preheated oven. Let cool on baking sheet because cookies are very soft when they are hot. Cold cookies are quite firm.
- GLAZE: Put chocolate, margarine and oil in a bowl of a double boiler. Dip cappuccino cookies in chocolate glaze.
Recipe for red velvet sandwich cookies:
Servings: 24
Ingredients:
Method:
Ingredients:
- 1 (18.25 ounce) box red velvet cake mix
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 tablespoon bourbon
- Icing:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons evaporated milk
- 1 teaspoon vanilla
- 1/2 cup flaked coconut
- 4 cups confectioners' sugar
- 1/2 cup chopped pecans
Method:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
- Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.
Recipe for raspberry hazelnut linzer cookies:
Ingredients:
Method:
- 1c butter, softened
- ½c sugar
- 1 egg
- 1 tsp vanilla
- ⅓c hazelnuts
- 2¾c flour
- 1 tsp baking powder
- ¼ tsp salt
- ½-3/4c raspberry jam
- powdered sugar (optional)
Method:
- Cream butter and sugar until light and fluffy. Add egg and vanilla and beat until well incorporated.
- Pulse hazelnuts in a food processor until finely ground. (If you don’t have a food processor, mince the nuts as finely as you can). Add flour, nuts, baking powder, and salt to the creamed mixture and stir until the dough comes together. (Mine was very crumbly and dry) Gather the dough into a ball, wrap in plastic, and chill for at least 1 hour, up to a day.
- When ready to bake the cookies, unwrap dough and place on a floured countertop for 10-15 minutes, or until it’s a bit more flexible. Roll dough out to about ¼” thickness. Cut desired shape out of the dough and place on an ungreased cookie sheet. If you’d like a window in the cookies, cut a smaller shape out of the middle of half of the cookies. (This is easier on the baking sheet.
- Bake cookies at 350 degrees about 8-10 minutes, or till pale golden. (You may need more or less time depending on the size of your cookies).
- Transfer cookies to a wire rack to cool. If desired, sprinkle the window cookies (the ones with cutouts) with powdered sugar. Spread the solid cookies with jam and top with a window cookie.