Soft Sugar Cookies Recipe

Soft Sugar Cookies Recipe

Ingredients
(Original recipe makes 54pcs)

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Source : http://allrecipes.com

Diabetic Friendly Chocolate Peanut Butter Cookies Recipe

Ingredients:

1 ½ cups all-purpose flour
½ tsp baking soda
¾ cup creamy peanut butter
½ cup light butter, softened
¼ cup Splenda Blend
½ cup Splenda Brown Sugar Blend, packed tight
1 large egg
1 tsp vanilla extract
11 ½ -oz semi-sweet chocolate chunks (or sugar-free chocolate chips)

Preparation:

Preheat oven to 350 degrees.
In a small bowl combine the flour and baking soda; set aside.
In a large mixer bowl, combine the peanut butter, butter, Splenda Blend, and Splenda Brown Sugar Blend; beating at medium speed until creamy. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate pieces. Press the mixture into an ungreased 9 x 13-inch baking pan, making sure chocolate is distributed out evenly. Bake at 350 degrees for 18 to 20 minutes or until the center is set. Allow to cool completely in the pan on a wire rack. Cut into bars when completely cooled. Cut each bar in half diagonally to form triangles.

Yield: 3 1/2 dozen cookie triangles

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Gingerbread Man Cookies Recipe

Preparation 10 mins
Cooking 15 mins
Serves 10

Ingredients:

176g plain flour
¼ tsp soda bicarbonate
Pinch of salt
2 tsps ground ginger
1 tsp ground cinnamon
66g unsalted butter, cut in pieces
76g brown sugar
1 tbsp golden syrup
1 tbsp black treacle
½ tbsp milk
1 egg yolk, beaten

Royal Icing:
30g egg white
180g icing sugar
Few drops of food coloring


Cooking methods:

Preheat microwave oven 180°C.

In a large bowl, sift together flour, soda bicarbonate, salt, ground ginger and ground cinnamon. Rub butter into mixture until the mixture resembles fine breadcrumbs.

Add in brown sugar, golden syrup, black treacle, milk and egg. Stir well to combine.

Knead lightly until dough is formed. Place dough in between two plastic sheets and roll into ½ cm thickness. Cut out shapes with gingerbread man cookie cutter.

Place cookie dough onto a metal tray lined with parchment paper.

Bake the cookies for about 12 minutes or until the cookies brown in color. Let cool on a cooling rack.

The Royal Icing:

Mix egg white and icing sugar together bit by bit. (You may not need all the icing sugar). Add in a few drops of food coloring if you are making colored icing. Stir until color is even and well mixed.

Fill several bags with royal icing and decorate as desired.

Florentines Recipe

Ingredients:

1 oz cherries
1.5 oz flaked almonds
2.5 oz unsalted butter
2 oz caster sugar
2 tbsp double cream
1 oz sunflower seeds
0.75 oz chopped mixed peel
0.75 sultanas
0.5 oz plain white flour
4 oz dark chocolate, plain pieces

Instructions:

Crush the almonds slightly.

Prepare roughly cut pieces of cherries.

Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream. Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture onto it ensuring there is enough room for expansion during cooking. Bake till the edges are golden brown in 180 degrees centigrade (gas mark 4, 350 F) for about 7 minutes.

Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.

Cool for a couple of minutes before removing to a wire rack for complete cooling.

Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the chocolate so all the edge is covered. Place on non-stick paper till cooled.

No Bake Peanut Butter Recipe

Ingredients:

• 1 box of powdered sugar plus a little extra for rolling the dough
• 1 stick butter (slightly softened)
• 1 teaspoon vanilla
• 1 16oz jar creamy peanut butter
• 1 tablespoon milk


Cooking Directions

In a mixing bowl, cream together the butter and the sugar.

Add vanilla and milk. Use your hands or a kneading attachment for your mixer to mix these ingredients together.

Divide the dough into 3 pieces. Dust a sheet of wax paper with powdered sugar. Place 1 of the 3 pieces of dough onto the wax paper. Dust with powdered sugar and place another sheet of wax paper on top. Use a rolling pin to flatten the sugar dough.

Remove the top sheet of wax paper. Spread 1/3 of the peanut butter onto the sugar dough.

Roll the dough into a log and wrap with plastic wrap. Refrigerate for 1 hour. Repeat with the remaining two pieces of sugar dough.

After 1 hour remove the logs from the refrigerator and cut into slices for serving.

Tiny Peanut Butter Cookies Recipe

INGREDIENTS:

1 tablespoon water
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter
1/2 cup Peanut Butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons vanilla extract
6 ounces mini semisweet chocolate chips, 1 cup


PREPARATION:

Preheat oven to 375°

Put the ingredients water, flour, sugar, butter, peanut butter, eggs,
baking soda, salt, and vanilla in a mixing bowl.

Use electric mixer, and mix until just blended.

Increase mixer speed to medium. Beat for about 2 minutes and
scrape the sides of bowl from time to time.

Stir in the mini chocolate chips.

Drop batter by heaping teaspoonfuls about 2 inches apart on
large baking sheets. Bake 12 to 15 minutes, or until golden brown.

Place on wire racks to cool. Store in tightly covered container for
up to 3 weeks, or freeze in batches.

Pumpkin Chocolate Chip Cookie Recipe

Ingredients for your Pumpkin chocolate chip cookie recipe:

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)



Preparation:

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Serve on top of cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.


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Alternative Pumpkin chocolate chip cookie recipe:


Ingredients:

* 1/2 cup shortening
* 1 1/2 cups white sugar
* 1 egg
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1/2 cup chopped walnuts (optional)
* 1 cup semisweet chocolate chips


Preparation:


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.


2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, and then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.


3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Date and Oat Cookies Recipe

200g plain flour Sifted
3/4 tsp baking powder
1/4 tsp salt
75g almonds, coarsely chopped
30g quick cooking oats
140g butter
125g castor sugar
3/4 tsp vanilla essence
1 small egg

Topping


100g good quality plain chocolate, melted
Directions
Line baking trays with greased greaseproof paper. Put the oats in a food processor and blend until fairly fine. Remove and set aside.
Beat butter, sugar and essence until light and creamy. Add the egg and continue to beat for 1 minute or until light and fluffy.

Sift in flour, baking powder and salt to mix. Briefly stir in the oats, chopped dates and almonds with a metal spoon.

Lightly form into balls Place them on prepared trays and bake in preheated oven at 170°C degrees C for 15–20 minutes or until golden brown.

Allow to cool for 1 minute on the trays before transferring to wire racks to cool completely.

To melt the chocolate

Put chocolate in a heatproof bowl. Place the bowl over a saucepan of hot water and stir until chocolate melts. Put into a piping bag and pipe fine lines over the cookies.

Almond London Cookies Recipe

Ingredients

125g butter
75g icing sugar
1 egg yolk
Sift:
225g plain flour
1/2 tsp rice flour
300g whole almonds, toasted
450g chocolate, melted
Almond nibs, toasted
Small paper cases

Directions

Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.
Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.

Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

Brown Sugar - Pecan Shortbread Cookies

Yields 32 cookies


All - Purpose Flour - 1 1/2 cups
Light Brown Sugar - 3/4 packed
Finely Ground Pecans - 1/2 cup
Cornstarch - 1/4 cup
Salt - 1/4 tsp
Ground cloves - a pinch
Unsalted Butter - 8oz at room temperature
Confectioner’s Sugar - For dusting (Optional)

Sift together the flour, cornstarch, salt and cloves.
Beat butter and brown sugar together with a stand mixer (using paddle attachment) or a hand mixer for about 3 minutes, until the mixture is smooth.
Reduce the speed to low and add dry ingredients little by little, mixing only until they form a dough. Dont work the dough much once the flour is incorporated.
Add pecans and give the mixture couple of turns.
Using a rubber spatula, transfer the dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into 9×10 2/1 inch rectangle and 1/4 inch thick.
As you roll, turn the bag occasionally and lift the plastic from the dough so it doesnt cause creases.When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for atleast 2 hours, or for up to 2 days.
Position the racks to divide into thirds and preheat the oven to 350degrees F. Line 2 baking sheets with parchment paper.
Put the plastic bag on a cutting board and slit open carefully. Turn the firm dough out on the board( discard the bag) and , using a ruler and a sharp knife cut the dough into 1 1/2 inch squares.
Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 15 to 20 minutes, rotating the sheets from top to bottom and fronth to back at midway point. The shortbreads will be very pale - and shouldnt take on much color. Transfer the cookies to a cooling rack.
Dust the cookies with confectioners sugar while they are still hot (optional). Serve at room temperature.

Hawaiian Nut Cookies

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal &
blend in blender
to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

cream the butter and both sugars. Add eggs and
vanilla; mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips,
Cadbury bar and nuts. Roll into balls and place
two inches apart on a cookie sheet.. bake for 10
minutes at 375 degrees. Makes 122 cookies..

Sugi Cookies

Ingredients:

(A)
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda

(B)
1 tsp. vanilla extract
1/3 cup + 2 Tbp. canola oil

Method:

1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft dough should form. Knead the dough a few times so that the vanilla extract can distribute evenly.

2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.

3. Bake at preheated 350'F oven for 15-18 mins.

~Yield 62 small cookies

Malted Milk Cookies

1 cup butter, softened
3/4 cup packed brown sugar
1/3 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 tablespoons instant chocolate drink mix
1 teaspoon baking soda
1/2 teaspoon salt
2 cups malted milk balls, crushed

In a large mixing bowl, cream the butter and sugars. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture. Stir in malted milk balls.

Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.

Yield: about 3 dozen.

Bangkit Cookies

Ingredients

400g tapioca flour
4 pandan leaves, cut into 5cm–6cm lengths
2 egg yolks
175g castor sugar
150ml thick coconut milk
1 tbsp butter


Method

Pan fry tapioca flour together with the pandan leaves over a medium heat till light and dry, then sift and leave aside to cool thoroughly.

Whisk the egg yolks and sugar until the sugar dissolves. Sift in tapioca flour and mix.

Add thick coconut milk a little at a time. Knead well into a firm dough. Add in the butter and continue to knead until the dough is pliable.

Use a wooden mould to press out desired shapes or roll out dough to a thickness of 3/4cm on a lightly-floured tabletop. Stamp out desired shapes with cookie or kuih bangkit cutters.

Place on a baking tray (lightly floured with tapioca flour). Bake in a preheated oven at 170°c for 20 – 25 minutes or until the kuih bangkit turns dry. Cool before storing.

White Chocolate Macadamia Cookies

1/2 c Butter
1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 ts Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts

Beat butter, shortening, sugar, eggs and vanilla well. Combine dry
ingredients and add to butter mixture. Stir in white chocolate and nuts.
Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at
350 for 8-10 minutes. Makes 5 dozen cookies.