Cookies

[thamizh]

Cookies to go with your coffee


Enjoy crisp and crunchy cookies? Here are some recipes you could try out

Allow the aroma of freshly baked cookies to fill your home. Try out these recipes that are as delicious as they are simple to make. So put on your apron and get started.

Coconut cookies (Scottish style)

Ingredients

Refined flour - 500 gm
Coconut powder - 125 gm
Milk powder - 15 gm
Baking powder - 8 gm
Castor sugar - 180 gm
Brown sugar - 125 gm
Butter - 200 gm

Water (if required) - 50 ml

Method: Cream butter sugar and brown sugar till fluffy. Sieve milk powder, flour and baking powder together. Add water slowly. Then mix in the rest of the ingredients. Take out the mixture on a dusted table top and roll or cut into fancy shapes. Sprinkle castor sugar on top and bake at 180 degree C for 25 minutes.

Oatmeal cookies

Ingredients

Butter - 1 cup
Brown sugar - 2 cups
Eggs - 3
Sour milk - 1 cup
Vanilla extract - 1 teaspoon
All-purpose flour - 3 cups
Baking powder - 1 teaspoon
Baking soda - 1 teaspoon
Salt - 1 teaspoon
Ground cinnamon - 1 teaspoon
Rolled oats - 2 cups
Chopped walnuts - 1 cup
Raisins - 1 cup
Semisweet chocolate chips - 1 cup

Method: Preheat oven to 350 degree F (175 degree C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cook completely.

Ginger cookies

Ingredients

Butter - three-fourth cup
Packed brown sugar - 1 cup
Egg - 1
Molasses - quarter cup
All-purpose flour - two-and-a-quarter
Ground ginger - 2 tsp
Baking soda - 2 tsp
Salt - half tsp

Minced fresh ginger root - one-and-a-half tbsp

Chopped crystallised ginger - half cup

Method: In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallised ginger. Cover and refrigerate dough for at least 2 hours, or overnight. Preheat oven to 350 degree F (175 degree C). Shape dough into 1-inch balls, and place about 2 inches apart onto un-greased cookie sheet. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.


hindu.com
O. P. KHANTWAL

[Shy]

thanks much thamizh...

chocolote chip cookies seiya sollungo.. enga rendu perukkum athu romba pudikkum.. thaniyaa chip kooda vangidalaamaam.. but seiya thaan theriyalai

Shy

[thamizh]

Shy, here's sth i found on the net. hope it works !

QUICK AND EASY CHOCOLATE CHIP COOKIES

DRY INGREDIENTS:

1 c. old fashioned oatmeal
1 c. all-purpose flour
1 c. chocolate chips
1 c. coarsely broken nutmeats
1 c. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. salt

LIQUID INGREDIENTS:

1 stick butter or good butter
1 tsp. vanilla extract
1 med. sized egg
1 tbsp. Half and Half (or milk)

1. Preheat oven to 375 degrees.
2. Soften butter at room temperature (or in microwave) until very soft, but not melted.

3. Measure and place all ingredients in a large mixing bowl, starting with the dry ingredients and finishing with the liquid ingredients on top.

4. Mix all ingredients thoroughly until dry ingredients are all completely moistened.

5. For easier handling, dough may be chilled for 20 minutes prior to shaping, but this is not necessary.

6. Form into walnut-sized balls (approximately 1 heaping tablespoon).

7. Place on ungreased cookie sheet 2 inches apart.

8. Bake at 375 degrees for 9 minutes on top rack of oven.

9. Remove immediately from oven and place sheet on wire rack.

10. After 5 minutes, remove cookies from sheet with metal spatula and place directly on wire racks to finish cooling.

Cookies will be very soft when hot. They will break if removed from sheet immediately. Do not bake until firm or they will be hard when cooled.