Friday, 23 March, 2018

Cookie cravings

Homemade cookies are always a treat for adults and kids.These yummy recipes will inspire you to fill up a cookie jar and satisfy your sweet tooth

03rd December 2017, 03:44 Hrs
Cookie cravings

Homemade cookies are always a treat for adults and kids.These yummy recipes will inspire you to fill up a cookie jar and satisfy your sweet tooth

 1 1/2 cups unsalted butter, softened
 1 cup white sugar
 1 1/2 teaspoons vanilla extract
 3 1/2 cups all-purpose flour
 1/2 teaspoon salt
 2 large eggs, lightly beaten
 3/4 cup chopped toasted pecans
 44 caramel candies
 6 tablespoons heavy whipping cream
 sea salt
 chocolate chips
 1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
Combine the caramel and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
 1-3/4 cup maida
 1/2 teaspoon baking powder
 1 cup peanut butter
 Vanilla extract, few drops
 1 cup icing sugar
 3/4 cup butter (unsalted), softened
Pre-heat the oven at 350 F for 15 minutes.
In a large bowl, add unsalted butter and peanut butter. Mix them well, and once it is mixed properly add sugar to it. Mix them again till the mixture turn creamy.
Next, add vanilla essence to it. Sieve all purpose flour and baking powder into the creamed butter mixer. Mix them slowly and form a dough.
Divide the dough to equal parts and roll each of them to balls. Flatten each ball slightly by pressing it between palm and give some design using a fork or a cookie press if you have one. Place the shaped and designed cookie on a cookie tray lined with parchment paper.
Bake for 10 to 15 minutes at 350 F. Check and bake till the cookies are light brown. Once baked let them sit on the tray for 10 to 15 mins again, after they cool transfer them to a wire rack and let them cool completely. Once they are done cooling transfer them to an airtight container and enjoy.
 1 cup muesli
 1/2 cup all purpose flour (maida)
 1/4 ragi flour (finger millet)
 1 teaspoon cinnamon powder
 3/4 teaspoon baking powder
 1/4 teaspoon salt
 1/2 cup olive oil
 1/4 cup jaggery
 1/8 teaspoon nutmeg
 1 cup chocolate chips
Preheat the oven at 180 degree.
In a mixing bowl, add olive oil, jaggery into an electric mixer or standing mixture. Mix at a medium speed till they combine well.
In another bowl, mix together flours, muesli, and baking soda and spice powders.
Add this uniform mixture into the olive mixture and combine it well. Add chocolate chips into the cookie batter. Mix it well.
Take a baking tray and place baking sheet on it, using a small ice cream scoop, scoop out the cookie dough on prepared baking sheet. Make sure to place them a few inch apart from each other.
Refrigerate the cookies in the fridge for about 10 minutes.
Bake cookies for 10 to 12 minutes or until the edges turn to light golden in colour.
 2/3 cup plain flour
 2 tbsps corn flour
 1/2 cup ground almonds
 1/3 cup butter (softened)
 1/3 cup powdered sugar
 1/4 tsp salt
 1/2 tsp baking powder
Sift plain flour, corn flour, baking powder and salt. Set aside.
Beat the butter and sugar till light and fluffy. Add almond meal and the sifted flour mixture and make a soft dough.
Wrap in plastic wrap and refrigerate for a few minutes.
Remove and roll out the dough to 1/2" thickness and use a cookie cutter to cut out the cookies. Place an almond on top of each cut out cookie.
Place them on an aluminum foil lined baking sheet and bake in a preheated oven at 170C for 18 to 20 minutes. Check from 15 minutes onwards. The underside of the cookie should turn into a light golden brown shade.
Remove from oven and place to cool on a wire rack. Once cool, store in airtight container.
 250g (2cups) maida
 1/2 teaspoon bicarbonate of soda
 1/2 teaspoon salt
 3/4 cup (170g) unsalted butter, melted
 1 cup (200g) dark brown soft sugar
 1/2 cup (100g) sugar
 1 tablespoon vanilla essence
 1 egg
 1 egg yolk
 2 cups (325g) chocolate chips
Preheat the oven to 165 degrees C/325 degrees F. Grease cookie sheets or line with parchment paper.
Sift together the flour, bicarb and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Put the cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough. Do not flatten the dough. Cookies should be about 8 cm apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely. (Agencies)

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