Taste USA: Cookies

Thursday, June 30, 2016

orange shortbread cookies

How to make orange shortbread cookies recipe - Calories per cookie 59

Makes 10

Preparation time 10 minutes, plus chilling, Cooking time 12–15 minutes

Ingredients:
100 g (3½ oz) unsalted butter, softened, plus extra for greasing
50 g (2 oz) caster sugar
grated rind of 1 orange
175 g (6 oz) gluten-free plain flour
½ teaspoon gluten-free baking powder

Method:
Beat the butter in a bowl until soft, then cream together with the sugar and orange rind until light and fluffy. Stir in the flour and baking powder and mix to form a light dough.

Roll the dough into a circle about 5 mm (¼ inch) thick and frill the edge with the back of a fork. Cut into 10 wedges and place on a greased baking sheet. Chill for 15 minutes.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until golden. Leave to cool on the baking sheet for 2 minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within 3–4 days.

For amaretti orange dessert, divide 10 crumbled gluten-free amaretti biscuits between 4 glasses or small bowls. Stir the grated rind of 4 oranges into 400 g (13 oz) fat-free Greek yogurt. Segment the 4 grated oranges over a bowl to catch the juice, then place the orange segments on top of the crushed biscuits and pour over any juice. Top with the yogurt and sprinkle each one with 1 teaspoon muscovado sugar. Chill for 20 minutes before serving. Calories per serving 204

orange shortbread cookies

lemon cookies

How to make lemon cookies recipe - Calories per cookie 146

Makes 20

Preparation time 20 minutes, Cooking time 12–15 minutes

Ingredients:
125 ml (4 fl oz) oil
4 tablespoons soya yogurt
3 lemons
125 g (4 oz) light muscovado sugar
165 g (5½ oz) gluten-free plain flour
75 g (3 oz) gluten-free rolled oats
40 g (1½ oz) millet flakes
40 g (1½ oz) desiccated coconut, plus 1 tablespoon for dusting

Method:
Mix together the olive oil, yogurt, juice of 1 lemon and grated rind of 2 lemons in a bowl. In a separate bowl, mix together the sugar, flour, oats, millet and coconut.

Stir the wet ingredients into the dry ingredients and mix to form a soft dough.

Roll the dough into 20 balls, then place on a baking sheet and press down gently. Sprinkle the cookies with the remaining desiccated coconut and the grated rind of 1 lemon.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until golden. Leave to cool on the sheet for a few minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within 2–3 days.

For lemon posset, mix together 400 g (13 oz) fat-free Greek yogurt, 1 tablespoon icing sugar, the grated rind of 3 lemons and 2 teaspoons lemon juice in a bowl. Spoon into 4 small glasses or bowls and chill for at least 1 hour. Sprinkle 1 tablespoon desiccated coconut over the possets, then serve each with 1 Iemon cookie. Calories per serving 238

lemon cookies

Wednesday, June 29, 2016

cranberry oatmeal cookies

How to make cranberry oatmeal cookies recipe - These chewy cookies are packed with fiber-filled oats and dried fruit for a healthy treat.

MAKES 16

PREP TIME 15 mins, COOK TIME 15 mins

Ingredients:
7 tbsp unsalted butter, softened
1⁄4 cup dark brown sugar
3⁄4 cup sugar
1 egg
1⁄2 cup all-purpose flour
1⁄4 tsp baking powder
1⁄4 tsp ground cinnamon
pinch of salt
1⁄2 cup oatmeal
1⁄4 cup dried cranberries

Method:
1 Preheat the oven to 350ºF (180ºC). In a large bowl, cream together the butter and sugars with an electric hand whisk, until light and fluffy, then whisk in the egg.

2 Sift in the flour, baking powder, cinnamon, and salt, and fold to combine. Next, fold in the oatmeal and cranberries.

3 Place heaped tablespoons of the mixture, spaced well apart, on2 nonstick baking sheets and bake in the center of the oven for 15 minutes, until they begin to brown at the edges. The centers should remain a little chewy.

4 Remove the cookies from the oven. Allow them to rest on their sheets for 5 minutes before transferring them to a wire rack to cool completely.

COOK'S TIP
These are delicious to eat, while still warm, with a glass of cold milk. Read More

american chocolate chip cookies

How to make american chocolate chip cookies recipe - These easy to make cookies are soft and chewy, and incredibly delicious.

MAKES 15

PREP TIME 10 mins, COOK TIME 15 mins, plus cooling

Ingredients:
7 tbsp unsalted butter, softened
1⁄2 cup sugar
1⁄2 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 1⁄2 cups all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp salt
3⁄4 cup milk chocolate chips

Method:
1 Preheat the oven to 350ºF (180ºC). In a large bowl, cream together the butter and sugars with an electric hand whisk until light and fluffy. Beat in the egg and vanilla extract.

2 Sift together the flour, baking powder, and salt and mix into the wet mixture, until well combined.

3 Finally fold through the chocolate chips. Place tablespoons of the cookie mixture onto several baking sheets, making sure that they are spaced well apart as they will spread while cooking.

4 Bake the cookies in the middle of the oven for 13–15 mins, until they are lightly colored and just cooked. Leave the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve with a glass of milk.

WHAT’S THE STORY?
The creator of the chocolate chip cookie is said to be a Mrs. Ruth Wakefield, owner of the Toll House restaurant in Massachusetts. She devised them by accident in 1930, while trying to make regular chocolate cookies. By 1936, she had published her recipe for “chocolate crunch cookies.” Soon after, manufacturers were making chocolate chips specifically for baking.

american chocolate chip cookies

Monday, June 13, 2016

Chocolate Almond Cookies

How to Make Chocolate Almond Cookies Recipe - preparation 20 minutes cooking time 10 minutes plus cooling

Makes 24

Ingredients:
75g/3oz/6 tbsp butter, diced
175g/6oz/¾ cup caster (superfine) sugar
2 tbsp cocoa powder
6 tbsp rice flour
50g/2oz/½ cup tapioca flour
2 tsp gluten-free baking powder
1 medium egg
75g/3oz/¾ cup ground almonds
100g/3½oz gluten-free milk chocolate, diced
25g/1oz/¼ cup flaked almonds

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with parchment paper.

2 Cream the butter and sugar together in a bowl or food processor until light and fluffy. Sift the cocoa, flours and baking powder into the creamed mixture, then add the egg and beat until smooth.

3 Stir in the ground almonds and diced chocolate. Spoon into 24 mounds on the prepared baking sheets, leaving space for them to spread. Sprinkle with the flaked almonds and bake in the oven for 8–10 minutes until the tops are cracked.

4 Leave to cool on the paper. Lift off the paper and store in an airtight container for up to three days.

Sunday, June 12, 2016

Triple Choc Cookies

How to Make Triple Choc Cookies Recipe - preparation 20 minutes plus chilling cooking time 12–15 minutes plus cooling

Makes 20

Ingredients:
250g/9oz/2½ cups plain (all-purpose) flour
125g/4oz/½ cup caster (superfine) sugar
175g/6oz/¾ cup butter, cubed
1 tsp vanilla extract
50g/2oz dark (semi-sweet)chocolate, roughly chopped
50g/2oz milk chocolate, roughly chopped
50g/2oz white chocolate, roughly chopped

Method:
1 Put the flour and sugar in a bowl, add the butter and rub in with your fingertips until it resembles fine breadcrumbs.

2 Stir in the vanilla and chocolates, mixing until the crumbs and chocolate stick together. Squeeze gently to make a ball.

3 Knead the dough lightly until smooth, then place on a piece of parchment paper and roll into a cylinder, 25cm/10in long and 5cm/2in diameter. Wrap the parchment around the dough and chill in the refrigerator for 30 minutes.

4 Unwrap and cut into 20 slices, about 1cm/½in thick.

5 Preheat the oven to 180°C/350°F/Gas 4. Arrange the slices on a non-stick baking sheet and bake in the oven for 12–15 minutes. Cool and serve or freeze.

Tuesday, June 7, 2016

Easy Ginger Cookies

How to Make Easy Ginger Cookies Recipe - preparation 15 minutes cooking time 12 minutes plus cooling

Makes 24

Ingredients:
50g/2oz/4 tbsp butter, plus extra to grease
125g/4oz/½ cup chopped stem ginger in syrup
50g/2oz/¼ cup dark muscovado (brown) sugar
grated zest of 1 orange
juice of ½ orange
175g/6oz/1½ cups self-raising (self-rising) flour

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.

2 Put the butter, ginger syrup, sugar, orange zest and juice in a pan and heat gently, stirring, until melted and blended.

3 Set aside to cool slightly, then sift in the flour. Mix until smooth. Place small spoonfuls of the mixture on the prepared baking sheets, spacing them well apart to allow room for the cookies to spread during cooking.

4 Bake in the oven for 12 minutes or until golden brown. Transfer to a wire rack to cool.

Christmas Cookies

How to Make Christmas Cookies Recipe - preparation 25 minutes plus chilling cooking time 10–15 minutes plus cooling

Makes 20

Ingredients:
75g/3oz/6 tbsp butter, softened
100g/3½oz/7 tbsp caster (superfine) sugar
1 medium (US large) egg, beaten
grated zest of 1 orange
250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust
1 tsp baking powder
1 tsp each ground cinnamon, ginger and nutmeg
coloured ready-to-roll fondant icings, royal icing, food colourings and edible
decorations

Method:
1 Cream the butter and sugar together in a large bowl until smooth. Beat in the egg and orange zest. Sift the flour and baking powder into the bowl and mix in with the spices.

2 On a lightly floured surface, knead gently to a soft dough. Cover and chill in the refrigerator for 1 hour or until firm.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Roll out the dough until 5mm/¼in thick. Use Christmas cookie cutters to cut out shapes. Arrange them on two non-stick baking trays.

5 Bake in the oven for 10–15 minutes until pale golden and risen. Leave to harden on the baking sheets for 3 minutes, then transfer to a wire rack to cool.

6 When the cookies are cold, decorate with coloured fondant or royal icing and edible decorations.

Monday, June 6, 2016

Walnut Cookies

How to Make Walnut Cookies Recipe - preparation 15 minutes cooking time 12–15 minutes plus cooling

Makes 20

Ingredients:
225g/8oz/1 cup butter, softened, plus extra to grease
175g/6oz/¾ cup light muscovado (brown) sugar
2 medium (US large) eggs, beaten
225g/8oz/2 cups walnut halves
300g/11oz/3 cups self-raising (self-rising) flour, sifted
½ tsp baking powder
125g/4oz/⅔ cup raisins
2 tbsp maple syrup

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter four baking sheets.

2 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined.

3 Put 20 walnut halves aside and roughly chop the rest. Fold into the mixture with the flour, baking powder, raisins and maple syrup.

4 Roll the mixture into 20 balls and arrange them, spaced well apart, on the prepared baking sheets. Use a dampened palette knife to flatten them and top each with a walnut half.

5 Bake in the oven for 12–15 minutes until pale golden. Leave on the baking sheets for 5 minutes, then cool on a wire rack.

Fruit and Nut Cookies

How to Make Fruit and Nut Cookies Recipe - preparation 10 minutes cooking time 15 minutes plus cooling

Makes 30

Ingredients:
125g/4oz/½ cup butter, softened, plus extra to grease
150g/5oz/scant ⅔ cup caster (superfine) sugar
1 medium (US large) egg
150g/5oz/1¼ cups plain (all-purpose) flour, sifted
½ tsp baking powder
a pinch of salt
125g/4oz/½ cup peanut butter
175g/6oz/1 cup dried cranberries

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter two baking sheets.

2 In a food processor or food mixer, beat together the butter, sugar, egg, flour, baking powder, salt and peanut butter until well blended. Stir in the cranberries.

3 Drop heaped teaspoonfuls of the mixture, spaced well apart, on to the prepared baking sheets, leaving room for them to spread out during cooking.

4 Bake in the oven for 15 minutes or until the cookies are golden brown. Leave to cool slightly, then transfer to a wire rack and set aside until cold.

Sunday, June 5, 2016

Soft Choc Chip Cookies

How to Make Soft Choc Chip Cookies Recipe - preparation 15 minutes cooking time 12 minutes

Makes 25

Ingredients:
225g/8oz/1 cup butter, softened
150g/5oz/⅔ cup caster (superfine) sugar
150g/5oz/⅔ cup light muscovado (brown) sugar
2 tbsp golden (corn) syrup
3 medium (US large) eggs
340g/12oz/3¼ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
a pinch of salt
340g/12oz mixed milk and white chocolate, cut into chunks

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line three baking sheets with parchment paper.

2 Put the butter, both sugars and golden syrup in a bowl and beat for 5 minutes or until pale and fluffy.

3 Beat the eggs, then gradually beat them into the butter mixture, adding 2 tbsp flour. Sift in the remaining flour, the bicarbonate of soda and salt and beat in quickly. Gently fold in the chocolate chunks.

4 Place heaped teaspoonfuls of the mixture on the prepared baking sheets, spacing them well apart. Don’t flatten them – they will spread during cooking.

5 Bake in the oven for 10 minutes or until pale golden brown. Transfer to wire racks and set aside to cool.

Choc Chip Cookies

How to Make Choc Chip Cookies Recipe - preparation 15 minutes cooking time 12–15 minutes plus cooling

Makes 18

Ingredients:
125g/4oz/½ cup butter, softened, plus extra to grease
125g/4oz/½ cup caster (superfine) sugar
1 medium (US large) egg
1 tsp vanilla essence
225g/8oz/2¼ cups plain (all-purpose) flour
½ tsp baking powder
125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
125g/4oz milk chocolate, cut into chunks

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two baking sheets.

2 Beat the butter and sugar in a bowl until pale and creamy. Beat in the egg and vanilla essence. Sift in the flour and baking powder and mix well. Stir in the chocolate chunks.

3 Drop dessert spoonfuls of the mixture on to the prepared baking sheets. Space them out to allow room for them to spread. Flatten slightly with the back of a fork.

4 Bake in the oven for 12–15 minutes until risen and golden brown, but still quite soft.

5 Leave on the baking sheets for 5 minutes, then transfer to wire rack and set aside until cool. Store in an airtight tin.

Saturday, April 30, 2016

Best Gingerbread

How to make Best Gingerbread Recipe

4 SERVINGS

Ingredients:
1/2 cup Butter
1/2 cup packed Brown sugar
1 cup Molasses
1 Egg
11/2 cups All-purpose flour
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/2 teaspoon Salt
1 teaspoon Baking soda
1 cup Hot water
1 cup Heavy cream, whipped

Method:
Preheat the oven to 350°F (175°C).

Grease and flour an 8-inch (20.3 cm) square baking pan.

Cream the butter and brown sugar until light and fluffy.

Beat in the molasses and egg.

Sift the flour and spices together and then sift over the mixture, blend until smooth.

Dissolve the baking soda in hot water, then add gradually stirring into batter; the mixture will be thin.

Pour batter into baking pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean and the cake is light and springy.

Serve warm with whipped cream. Read More

Friday, April 29, 2016

Potato Chip Cookies 2

How to make Potato Chip Cookies 2 Recipe

Ingredients:
1 c butter
1/2 c sugar
1 t vanilla
2 c white flour
1/2 c potato chips,Crushed
1/2 c pecans,chopped

Method:
Cream together until light and fluffy, Butter, sugar, and vanilla extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped

Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.

Flatten with a greased and sugared glass bottom.

Bake in a preheated 350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen cookies. Read More

Pepperidge Farm Ginger Man Cookies

How to make Pepperidge Farm Ginger Man Cookies Recipe

Ingredients:
1 c dark brown sugar,Packed
3/4 c granulated sugar
1/2 c shortening
1/4 c molasses
2 eggs
1/2 t vanilla
2 c all-purpose flour
1 t baking soda
1 t baking powder
1 t ginger,Ground
1 t salt
1 t cinnamon,Ground
1/4 t cloves,Ground
red sugar crystals (cake bdecorating,decors) back

Method:
Preheat oven to 300 degrees.

Cream together the sugars, shortening, molasses, eggs, and vanilla in a large bowl. Beat with an electric mixer until smooth.

In another large bowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon, and cloves.

Add the dry mixture to the wet mixture, stirring while you add it.

Roll a portion of the dough out on a heavily floured surface. Roll to under 1/4-inch thick. Cut the cookies using a man-shaped cookie cutter, or any other cookie cutter shape you've got in the bottom drawer.

Place cookies on an oiled cookie sheet and bake for 15 to 18 minutes. Bake only one cookie sheet of cookies at a time. Read More

Nestle's Toll House Cookies

How to make Nestle's Toll House Cookies Recipe

The exact recipe is: Heat oven to 375 degrees F. Sift together 21/4 sifted flour, 1 teasp. baking soda, 1 teasp. salt; set aside. Combine 1 cup sotened butter or shortening, 3/4 cup granulated sugar, 3/4 cup firmly-packed brown sugar, 1 teasp.vanilla, Read More

Nabisco Oreo Cookie

How to make Nabisco Oreo Cookie Recipe

Ingredients:
1 cookie
1 18 25 oz
1/3 c water
2 T shortening
1 filling
3 1/2 c powdered sugar
1/2 T sugar
1/2 t vanilla extract
1/2 c shortening
3 T hot water
1 dark dutch fudge cake mix

Method:
Preheat the oven to 325. Blend all the cookie ingredients with an electric mixer, then knead with your hands until it reaches the consistency of dough.

Form the dough into balls about 3/4" in diameterand press flat 1/2" apart on greased cookie sheets. Bake for 4 to 6 minutes, or until the cookies are crunchy.

Let the cookies cool on the sheets. As the cookies cool, combine the filling ingredients well with an electric mixer. With your hands form the filling into balls about 1/2 to 3/4" in diameter.

Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge. Read More

Great American Cookies White Chunk Macadamia

How to make Great American Cookies White Chunk Macadamia Recipe - Do not over bake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original.

Makes 16-18 cookies

Ingredients:
1/2 c butter,(1 stick), softened
1 c brown sugar
1/2 c coconut flakes,finely minced
1 egg
1 T milk
1 t vanilla
1 1/2 c flour
2 t baking soda
1/2 t baking powder
1/2 t salt
8 oz solid white chocolate,cut into chunks
1 c macadamia nuts,chopped

Method:
Cream together the butter and sugar in a large bowl with a mixer on high speed.

Add the coconut, egg, milk and vanilla and mix well.

In another bowl combine the flour, baking soda, and salt.

Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.

Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes. Read More

Great American Cookies Snickerdoodles

How to make Great American Cookies Snickerdoodles Recipe

Makes 16-18 cookies.

Ingredients:
1/2 c butter,(1 stick), softened
1/2 c granulated sugar
1/3 c brown sugar
1 egg
1/2 t vanilla
1 1/2 c flour
1/4 t salt
1/2 t baking soda
1/4 t cream of tartar

Topping:
2 T granulated sugar
1 t cinnamon

Method:
In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda and cream of tartar.

Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

In a small bowl combine the sugar with the cinnamon for the topping.

Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Read More

Grandma's Peanut Butter Big Cookies

How to make Grandma's Peanut Butter Big Cookies Recipe

Makes 14 to 16 cookies

Ingredients:
1/2 c vegetable shortening
1/2 c Peter Pan peanut butter
1 1/4 c dark brown sugar,Packed
1 egg
1 t vanilla
3/4 t salt
1 1/2 c all-purpose flour
2 t baking soda

Method:
Preheat oven to 275 degrees.

Beat shortening, peanut butter, brown sugar, egg, vanilla and salt together in large bowl until smooth.

In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating.

Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet.

Bake for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product. Read More