Plain cookie recipes
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup peanut butter
- ¼ cup butter or margarine softened
- ¼ cup shortening
- 1 egg
- 1 ¼ cup all-purpose flour
- ¾ cup baking soda
- ½ tsp baking powder
- ¼ tsp. salt
- ------ Creamy Glaze:
- 3 cup powdered sugar
- 4-5 tbsp. milk
Method
- Stir together sugars, peanut butter, butter, shortening and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate at least 3 hours.
- Heat oven to 375 F.
- Divide dough in half, keeping one half in the refrigerator. That way, the dough won't become too warm or sticky to roll. Roll one part of the dough at a time 1/8 inch thick on lightly floured surface.
- Cut with 3x2-inch ghost-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw, round pastry tip or sharp knife, cut out holes for eyes if desired.
- Bake 6 to 8 minutes or until light brown. Cool 2 minutes, remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Combine and stir Creamy Glaze ingredients until smooth. Spread Glaze on cookies. Decorate with candies. Thread string or ribbon through holes to hang cookies.
Ingredients
- 60g butter
- 40g sugar
- 1 tsp. vanilla essence
- 0.5 tsp. baking powder
- 15 tbsp. strawberry jam
- 1 whole egg beaten
- 150g flour, all-purpose
Method
- 1. Preheat oven to 200 C degrees.
- 2. Mix baking powder and flour, sift well.
- 3. In a mixing bowl, cream the butter and sugar, beat well .
- 4. Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
- 5. Cover the dough and refrigerate for one hour or until easy to handle.
- 6. On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
- 7. You need three cookie cutters for this (one flower shaped cookie cutter that is about 2 -1/2 inches across, the second needs to be a circle that is about 1 inch across, and the third should be a circle that is about 3/4 inch across).
- 8. Using the flower shaped cookie cutter, cut 15 cookies. Next using the second round shaped cookie cutter, cut 15 more round cookies. After that, take the round cookies and cut a round shape out of the middle of that cookie using the third cutter. Now separate the middle, smallest size round.
- 9. Next brush the medium sized cookie circle with some of the remaining beaten egg, then place that over the top of the flower cookie.
- 10. Place cookies in a greased muffin tray. Place one tablespoon of jam in the middle of the inner circle of each cookie. Bake 8 minutes until light golden. I’ve done this in the photo above.
- Serve and enjoy.
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Ingredients
- 0.5 tsp. baking powder
- 150g flour, all-purpose
- 60g butter
- 40g sugar
- 1 whole egg
- 1 tsp. vanilla essence
- 1 tbsp. candy colour
- 1 tbsp. sugar syrup
- 0.25 cup sugar syrup
- 0.25 cup water for syrup
Method
- 1. Preheat oven to 200 C degrees.
- 2. Mix baking powder and flour, sift well.
- 3. In a mixing bowl, cream the butter and sugar, beat well .
- 4. Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
- 5. Cover the dough and refrigerate for one hour or until easy to handle.
- 6. On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
- 7. You need three different sized heart-shaped cookie cutters for this (one 2 inch, second 1 -1/2 inch, third 1 inch).
- 8. Using the largest heart shaped cookie cutter, cut 15 cookies. Next using the second heart shaped cookie cutter, cut 15 more cookies. After that, take the second batch of smaller sized cookies and cut a heart shape out of the middle of the cookie using the third cutter. Now separate the middle, smallest size heart.
- 9. Next brush the medium sized cookie with some of the remaining beaten egg, then place that over the top of the large cookie. If you want to make cookie ‘pops’, you can insert the point of a bamboo skewer into the point of the big heart cookie. (skewers should soak in water for at least five minutes beforehand, otherwise they will burn).
- 10. Place cookies on a greased baking sheet. Bake 8 minutes until light golden. Let cool.
- 11. For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer. Once the sugar is dissolved and it’s a bit thickened and reaches the right temperature, remove from heat.
- 12. Next brush sugar syrup in the middle of the heart-shaped cutout in the center of the cookies. Sprinkle candy sprinkles on top of the sugar syrup, in the middle of the cutout. I’ve done this in the photo above.
- Serve and enjoy
- see my website
- www.recipesrilanka.blogspot.com
- www.stellarecipe.webs.com
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stella dias has contributed to these popular cooking recipes:
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