White Chocolate Chip Macademia Nut cookies! It's very expensive unless you buy Hershey's Mix of White Chocolate Chips and Macademia Nuts. The cooking ingredients and recipe is on the back.What are the best cookie recipes in the world?
I like these...they are soft and cakelike..
Snippy Doodles
2 TBSP shortening
2/3 cup sugar
1 cup flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
陆 cup milk
1 well-beaten egg
Thoroughly cream shortening and sugar; add sifted dry ingredients alternately with milk and egg. Drop by spoonfuls onto greased and floured cookie sheet. Sprinkle each cookie with a little sugar. Bake at 350 degrees for 7 to 10 minutes or until a small imprint is made when touched with finger. Makes about 1 陆 doz.What are the best cookie recipes in the world?
chocolate chip cookies
Ingredients:
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks/8 oz/226g) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips, (I recommend Guittard's Real Semisweet Chocolate Chips)
1 1/2 cups chopped walnuts (optional)
Instructions:
Preheat oven to 350 degrees F/180 degrees C.
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.
Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Makes 20 large cookies.
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butter cookies
Ingredients:
3/4 cup (1 1/2 sticks/6 oz./170g) butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Instructions:
Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours or overnight.
Preheat oven to 350掳F/180掳C.
Roll dough on floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets.
Bake 8 to 10 minutes or until edges begin to brown. Remove to wire racks; cool completely.
Makes 2 dozen cookies.
hands down, the best cookie recipe ever.
http://www.recipezaar.com/138369
Rainbow Cookies
INGREDIENTS
8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
I haven't actually made these yet, but some 3000+ people on Allrecipes.com have, and the overall rating is 4.5/5! They've got to be good - I'm just waiting to find time to make them.
Award Winning Soft Chocolate Chip Cookies
Makes 30 cookies
Prep time 15 min
Cook time 12 min
Ready in 1 hr 40 min
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Method
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto parchment paper on ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
The best ccc
http://www.chocolate-playground.com/choc鈥?/a>
Chocolate cookie with caramel surprise
http://www.chocolate-playground.com/cook鈥?/a>
Try it
Ayelet
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