Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Dec 18, 2017

2017 Holiday Recipe Roundup!

Treat your family and friends to something sweet this holiday season. I've got vegan, gluten-free and no-bake recipes, as well as flavors that range from chocolate to cherry and coconut to cardamom. Whether you're looking for something new or you just want to add options to your holiday party repertoire, check out some of my most popular recipes from the last few years. Enjoy!

There are vegan, gluten-free and no-bake options, as well as flavors that range from chocolate to citrus and basil to bourbon.

Kashmiri Cardamom Cookies-Buttery and tender, this simple to prepare eggless cookie features Kashmiri walnuts and the warm flavor of cardamom. Can easily be made vegan too. A perfect cookie to make for any holiday

There are vegan, gluten-free and no-bake options, as well as flavors that range from chocolate to citrus and basil to bourbon.

Bollywood Banana Bread- An American classic done Desi! Good old banana bread gets a Bollywood makeover. This recipe makes a tasty, dense, moist loaf that tastes even better the next day! It freezes well, can be made eggless or "veg," and makes a great holiday gift.

There are vegan, gluten-free and no-bake options, as well as flavors that range from chocolate to citrus and basil to bourbon.

Chinese Chews- These old fashioned chewy date cookies are baked in a pan, cut like bars, and then rolled in granulated sugar to give them a unique knobby shape. A nostalgic recipe that's easy to make and perfect for holiday platters, snacks, or packed lunches.

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Cherry Cardamom Snowballs- A touch of warm cardamom spices up chewy cherries in this tender and buttery cookie. So easy to make and so pretty too!

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Mexican Chocolate Snowballs- A spicy twist on an old favorite with almonds, chocolate, cinnamon, and a pinch of chili powder. Buttery, delicately spiced, and rich with chocolate flavor this egg free recipe can easily be made vegan too. A simple to make treat to serve any holiday!

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Date and Crispy Rice Laddoos- Easy, eggless, gluten-free and no bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for any other holiday featuring lots of decadent goodies.

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Pistachio, Rose, and Cardamom Snowballs- A classic American Christmas cookie gets a flavor makeover with rich pistachios, delicate rose, and spicy cardamom! Buttery, tender, and eggless these snowball cookies are always a hit no matter what the occasion. These beautiful treats can easily be made vegan and would be a delicious addition to any holiday platter.

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Classic American Oatmeal Cookies- Buttery, sweet, with a hint of spice and a texture that's a delectable combination of crispy edges with delightfully chewy centers. Embellish them with raisins, walnuts, chocolate chips, coconut flakes, dried cherries, or chopped dates as you choose. This tasty recipe can easily be made vegan too. Great as a snack or gracing any holiday platter!

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Hawaiian Coconut Cookies- From the beautiful island state of Hawaii comes this eggless sweet treat. Tenderly crisp, buttery, and rich with the flavor of coconut these cookies are sure to please anyone's palate. Such an easy recipe to make and perfect for any holiday platter.

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Red Velvet Snowball- Get festive with this recipe for buttery, chocolatey, and meltingly tender Red Velvet Snowball Cookies! An easy to make, eggless, and nut free treat that be made vegan too. The perfect addition to any holiday platter!

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Persimmon Cookies- Spicy, moist, and tenderly soft these persimmon cookies are truly a Winter treat! Lavishly laced with cinnamon, nutmeg, cloves, raisins, and walnuts this recipe is full of the flavors of the season. So simple to make and the easiest answer to the question, "What do you do with persimmons?"

Happy baking and sharing!
Bibi

Jun 26, 2017

Chinese Chews

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Chinese Chews are a delicious combination of walnuts and dates. These chewy date cookies are baked in a pan, cut like bars, and then rolled in granulated sugar to give them a unique knobby shape. A nostalgic recipe that's easy to make and perfect for holiday platters, snacks, or packed lunches.

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This classic recipe first appeared in the American homemakers' magazine Good Housekeeping in 1917. I had an aunt that made these every year for Christmas and have seen the recipe in many vintage cookbooks. No one is certain why this recipe is deemed Chinese. None of the ingredients nor the techniques involved are Chinese in any way. My guess is that this recipe was part of the 1920's fad for all things Chinese. From mahjong to Anna May Wong, anything Chinese was the bee's knees in the 20's. Dates were revered as Oriental and therefore exotic in the 20's. Commercial date farms in the American Southwest were just beginning to market their produce in the US in the early 20's too. I've seen several pamphlets filled with date recipes published in the 1920's. I'll bet some date farmer's association sponsored a contest for a recipe containing dates. Rather than call these date squares or date slice why not roll them into balls and call them Chinese Chews? Swell! Wouldn't that be the cat's pajamas to serve at your next mahjong party?
1920's "Plum Blossom"chalkware bust by American artist Esther Hunt made into lamp with fanciful Napoleon shade
Probably not PC by today's standards but 'on trend' in the 20's
Anyhow, this is a great recipe for Ramadan or Eid! I think dates fell out of fashion in the US due to their exorbitant cost. And the quality of dates you get in the US really isn't great either. I didn't really care much for dates until I tried the ones from Iran, the UAE, and Saudi Arabia. Dates from the Middle East are more caramel in flavor than ones from other regions. This recipe showcases their rich flavor beautifully in an eggy batter which bakes up crisp and chewy. The walnuts also mellow and improve when baked in this tasty treat. I prefer to use brown sugar in this recipe as I like the dark color and deeper flavor it lends. Anyway you choose to make them this old fashioned treat is sure to please!

Ingredients:
1C dates, chopped
1C walnuts, chopped
1C sugar (I prefer brown sugar)
3/4C flour
1tsp baking-powder
2 eggs
1/2 tsp vanilla (optional)
1/4 tsp salt

Here's what do:
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1) Preheat oven to 325F/165C. Grease and flour a 9 inch by 13 inch pan.  In a medium sized mixing bowl beat together sugar, eggs, vanilla, baking powder, and salt until smooth.


2) Add flour to mixture and stir until smooth. Fold in dates and walnuts.

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3) Pour mixture into greased and floured pan and spread with back of spoon or spatula.  (Batter will just barely cover the bottom of the pan.)

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4) Bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.

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5) Remove pan from oven and allow to cool for 10-15 minutes. Slice into small squares or scoop and roll into balls. Roll balls in granulated sugar.  Keeps well for up to 3 weeks at room temperature in airtight container.

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Chinese Chews, bake, balls, chinese, chinese chews, cookies, dates, easy, Recipe, vegetarian, vintage, walnuts,

Helpful Hints:
I've also seen these served simply sliced into small squares and dusted with powdered sugar. If you choose to serve your Chinese Chews this way be sure to place them in paper candy cups as they're very sticky.


On Eid al-Fitr may Allah's blessings and love be showered upon you!

Bibi

Jun 1, 2017

Mexican Chocolate Snowballs

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These Mexican chocolate snowballs are a spicy twist on an old favorite with almonds, chocolate, cinnamon, and a pinch of chili powder. Buttery, delicately spiced, and rich with chocolate flavor this egg free recipe can easily be made vegan too. A simple to make treat to serve on Cinco de Mayo or any holiday! 

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I love the way the Mexicans spice their chocolate with a little cinnamon and a hint of chili. So when I saw this recipe on Allrecipes a few weeks ago I had to make it. It was absolutely delicious! I did make a few changes though. The original recipe called for ancho chili powder, a little less sugar, and dark chocolate chips. I didn't have ancho chili powder so I used degi mirch or cayenne powder. Ancho chili powder has a bit less heat than cayenne and a slight fruity flavor, but the chili flavor in these cookies is so subtle I didn't find it made a difference. If you can't handle any sort of chili heat I'd substitute paprika for the chili powder or simply leave it out. I bumped the sugar up to the amount I use in all my snowball cookies. Dark chocolate chips were recommended for use in this recipe. Unfortunately, I did not have dark chocolate chips so I used milk chocolate chips. Although these cookies were delicious with the milk chocolate and regular cocoa powder I used, I think using dark chocolate chips and dark cocoa powder would make them even more delicious! I think the next time I make these I'll grind up a dark chocolate bar and use it in place of the chocolate chips and cocoa powder. To make this recipe vegan-friendly just substitute a good quality vegetable margarine or shortening for he butter. Off to the recipe:

Ingredients:
1 C butter, softened (use margarine or vegetable shortening to make these vegan)
3⁄4 C powdered sugar
2 tsp vanilla
1/4 C unsweetened cocoa powder
2 tsp cinnamon
1⁄4 tsp cayenne powder/degi mirch or Kashmiri mirch (for less heat use paprika)
1⁄4 tsp salt
2 C all-purpose flour
2⁄3 C toasted almonds, finely chopped (optional)
1⁄3 cup dark chocolate chips
To roll cookies in after baking: 
1/2C powdered sugar
1 TBS cocoa powder
1 tsp cinnamon

Here's what to do:
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1) In a large mixing bowl beat together butter,  powdered sugar, vanilla,  cocoa powder,  cinnamon, chili powder, and salt until creamy and well combined.

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2) Add flour, almonds and chocolate chips to butter mixture. Continue to mix. Dough will be crumbly at first but after about 2 minutes it should pull together and stick to itself. When dough forms a large ball and sticks to itself it's ready. Chill dough covered with cling film in refrigerator for at least 4 hours.

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3) When ready to bake preheat oven to 325F/165C. Form tablespoonfuls of dough into balls. Place balls of dough on baking sheets lined with parchment paper or silicone mats. Bake cookies for about 18-25 minutes or until lightly browned on the bottom being careful not to over bake. Cookies will harden as they cool.
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4) In a large shallow bowl, whisk together 1/2 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined.

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5) Cool cookies about 5-7 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again if desired. Store in an airtight container for up to 1 week.

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Helpful Hints: 
Chilling the dough is important as it allows the flavors of the chocolate and spices to develop as well as making the cookies easier to shape.

Keeping the dough wrapped in in a plastic bag or cling film while chilling prevents it from drying out and absorbing other flavors from the fridge.

Substitute a good quality margarine or vegetable shortening for the butter to make these cookies vegan.

Mar 22, 2017

Peanut Butter Shorties (eggless)

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This decidedly decadent shortbread recipe makes the peanuttiest peanut butter cookies ever! Adding salted peanuts lends an extra bit of crunch and a deliciously salty-sweet flavor. Buttery, meltingly tender, and so simple to make this egg-free recipe can can easily be made vegan by substituting a good quality margarine or shortening for the butter.

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I think it's well known worldwide that Americans love peanut butter. Yes, it's as American as apple pie, hot dogs, and the 4th of July! Peanut butter has everything we American love with it's salty, savory, and rich peanut flavor. Unfortunately the rest of the world seems to find peanut butter's rather sticky and somewhat velvety texture revolting. That would include my Kashmiri family. So I found this classic un-foul-uppable recipe in my Sierra 4-H Club cookbook from 1973. Baked into a cookie is the only way my Kashmiri clan loves peanut butter. Actually, now that I think about it they'll eat peanut butter in these chocolatey easy no-bake 5 Minute Cowpat cookies too. But that's about it.

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What's not to love?!?
 All cultural considerations aside, these cookies store well, are eggless, and super easy to make. They can certainly be made vegan by simply substituting a good quality vegetable shortening or margarine for the butter. Whether you make these made these with the organic Hessian-weave peanut butter from the health food store or the greasy kid stuff from the supermarket they turn out great! Chunky or smooth both work well too. I prefer to keep them strictly peanut-y by adding salted peanut but you could get posh and personalize them by adding white or dark chocolate chips or even honey roasted peanuts. If you really wanted to get fancy you could drizzle or dip them in white or dark chocolate for a true indulgence! And so without further ado here is the recipe, enjoy!

Ingredients:
1 C butter or margarine, softened and at room temperature
2/3 C peanut butter, chunky or smooth
3/4 C powdered sugar
1 tsp vanilla
2&1/4 C all purpose flour
1 C salted and roasted peanuts, or mini chocolate chips

Here's what to do:
1) In a large mixing bowl beat together softened butter, peanut butter, powdered sugar, and vanilla until creamy. Be sure there are no lumps of butter. (The lumps or bits you see in the photo below are peanuts from the chunky peanut butter I used.)

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2) Add flour and peanuts to creamed mixture and mix until dough comes together and pulls away from the sides of the bowl. The dough will start out a bit crumbly but should start sticking to itself after about 2-3 minutes of mixing. Cover dough with cling film and place in the refrigerator for at least 2 hours.

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3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat about 2 inches apart. Flatten with the bottom of a glass wrapped in cling film or the heel of your hand. (I used a tablespoon sized cookie scoop to form the dough into balls before flattening with the bottom of a glass wrapped in cling film.)

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 4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes about 3 dozen. Store in an airtight container for up to 2 weeks.

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Helpful Hints:
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.

This recipe could easily be customized to your tastes by adding dark chocolate chips, white chocolate chips, or honey roasted peanuts instead of salted peanuts. 

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Dec 20, 2016

Persimmon Cookies

Persimmon cookies recipe spicy soft easy fuyu hachiya nutmeg cinnamon cloves

Spicy, moist, and tenderly soft these persimmon cookies are truly a Fall and Winter treat! Lavishly laced with cinnamon, nutmeg, cloves, raisins, and walnuts this recipe is full of the flavors of the season. So simple to make and the easiest answer to the question, "What do you do with persimmons?"

Fuyu persimmons which can be eaten at the semi soft stage. 

You can use any type of persimmon for this recipe as long as it is ripe. Unripe persimmons are quite astringent and bitter tasting due to their tannic acid content. Ripe persimmons are quite sweet and mild in flavor.  If you are using the round Fuyu type persimmons as shown in the photo above you can use them when they've softened to about the firmness of a ripe tomato. If you are using the oblong, heart or acorn shaped Hachiya type persimmons you'll have to wait until they've ripened to the mushy pulp or jelly-like stage. A quick way to ripen any type of persimmon is to stick then in the freezer overnight. When you allow them to thaw the next day they'll be perfectly soft, sweet, and ripe!
Hachiya persimmons which must be allowed to ripen to mushy, jelly-like stage before they're edible.
This recipe uses pureed persimmon pulp. To make persimmon puree you can simply use a fork to mash them in a bowl or a mixie, food processor, or blender to puree them instantly. If using a mixie, food processor, or blender simply remove the stems and any debris and put them in the appliance skin and all. You might want give the persimmon flesh a bit of a going through before pureeing as there might be seeds. The seeds can be rounded like plum stones or oblong like date pits. Your mixie, food processor, or blender will NOT puree these rock-like seeds. You will hear them quite loudly bouncing off the blades and mixing container of your appliance.


And there you have it! Beautiful orange persimmon pulp ready to be eaten as is, enjoyed as frozen sorbet, or stored for your next baking project. I usually measure the pulp out by cupful and store it in Ziploc bags in the freezer. Persimmons will keep frozen for up to 8 months. You might see some separation or darkening of the persimmon pulp but the flavor will be the same as fresh.

Ingredients:
2 C all purpose flour
1/2 C butter, softened to room temperature
1 C sugar (both brown or white are fine)
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg or allspice
1/2 tsp ground cloves
1 tsp ground cinnamon
1 egg, at room temperature
1 C persimmon puree
1 C raisins or sultanas
1 C walnuts (pecans or dark chocolate chips work well too)

Here's what to do:
1) In a large mixing bowl beat butter, sugar, baking powder, salt, and spices together until creamy. Add egg and persimmon puree to mixture and beat for about 3 minutes or until smooth.


2) Add flour and mix until combined. Gently stir in raisins and walnuts. The mixture should be a stiff batter. Cover batter with cling film and place in fridge while oven heats up. (Chilling the dough makes for cookies that taste and look better. The chilled batter will be easier to work with and less likely to spread. The extra time will also allow the pectin in the persimmon puree to thicken the batter and make it less likely to spread. this will  result in cookies that are round and puffed up rather than flat and misshapen like fried eggs.The spices will have a little extra time to lend their flavor to the batter too.)


3) When ready to bake heat oven to 325F/160C. Place tablespoonfuls of chilled batter two inches apart on baking trays lined with parchment paper or silicone mats. (I used a tablespoon sized scoop.)


4) Bake cookies at 325F/160C for 20-25 minutes or until lightly browned on the bottoms. Remove cookies from tray using a spatula. Cookies will keep for up to 2 weeks in a sealed airtight container at room temperature. This recipe makes 32 cookies.



Helpful Hints:
For a nut free version of this recipe simply use dark chocolate chips in place of the walnuts. Dark chocolate chips don't sound like they'd work with persimmons but they are delicious in these cookies!

LOOK! It's snowing at the Taj Mahal!
Tacky souvenir begotten at the Taj Mahal by
Mr & Mrs KC&CO on their honeymoon

Alrightey then, so it's BIG FAT DESI WEDDING SEASON over here and we're heading hither, thither, and yon to attend all the festivities until January 2nd! So to all my friends who celebrate I hope you & yours have a very Merry Christmas and a Happy New Year!


See ya next year,
Bibi


Dec 5, 2016

Red Velvet Snowballs

red velvet cookies recipe vegan vegetarian eggless egg free nut free chocolate

Get festive with this recipe for buttery, chocolatey, and meltingly tender Red Velvet Snowball Cookies! An easy to make, eggless, and nut free treat that be made vegan too. The perfect addition to any holiday platter!


This stuff's the bomb-diggety!!!

Most "red velvet" recipes for cakes or cookies have some vague chocolate flavor with a slight tartness that makes them rather "meh" in my opinion. But these Red Velvet Snowball cookies have a rich, deep chocolate flavor with a tender crispness that is amazing! A bit like Oreos in flavor but made insanely better with butter. The inspiration for this cookie comes from this recipe on Delish.com. I tried Delish's recipe but didn't like it as the dough was so crumbly it was almost unworkable and the cookies didn't have much flavor. So, I changed the recipe by increasing the butter to one cup, increasing the cocoa powder to 1/3 cup, decreasing the cookie size to one tablespoonful of dough, and decreasing the baking temperature to 325F/175C. I also used Penzey's Natural High Fat Cocoa to give the cookies that strong, dark chocolate flavor I was looking for. The result was perfection! The dough was easy to work with, the cookies puffed up nice and pretty, and they had all the rich chocolate flavor I was looking for. Penzey's Natural High Fat Cocoa powder is their premium cocoa powder especially recommended for baking. I have to say it really makes a difference flavor-wise. You can certainly make these cookies with any cocoa powder you wish but Penzey's makes them really spectacular.

Ingredients:
1 C butter or margarine, at room temperature
1/3 C cocoa powder
2 tsp baking powder
1/4 tsp salt
1&1/2 C powdered sugar
1 TBS red food coloring
1 tsp vanilla
1 tsp white vinegar
2&1/2 C  flour
1 C powdered sugar for rolling

Here's what to do:
1) In a large mixing bowl combine, butter, cocoa powder, baking powder, salt, powdered sugar, red food coloring, vanilla, and vinegar. Beat until thoroughly mixed.


2) Add flour to butter mixture 1/2C at a time and continue beating at low speed. The dough will look a bit crumbly at first but will come together after a few minutes of mixing. The dough is properly mixed when it pulls away from the bowl and the beater(s). If your dough is still crumbly after 5 minutes of mixing please see "Helpful Hints" below for a tip on how to fix it. I'd advise chilling the dough covered with cling wrap or in a sealable plastic bag in the fridge for at least 4 hours or overnight. Chilling the dough not only makes for prettier cookies and a dough that's easier to handle but makes for better flavor also. This dough will also keep well in a sealed plastic bag or container in the freezer for up to a month.


3) When ready to bake preheat oven to 325F/175C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. (You could also roll tablespoonfuls of dough into balls and press them down lightly on the lined baking sheet if you don't have a scoop.) Place the balls of dough about 2 inches apart as they do puff up a bit.


4) Bake cookies for 20 to 22 minutes or until evenly browned on the bottom. Remove cookies from baking sheet with spatula and place on wire rack to cool. If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

5) If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies.

Helpful Hints:
If in step 2 the dough still remains crumbly add a teaspoon or two of vegetable oil. This usually fixes the problem. Unfortunately due to variations in humidity, varying water content in butters, and moisture content of different flours sometimes you have to adjust the amount of fats/oils to get the correct consistency of dough.
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