OREO TUFFLES

Prepared and photography by  Fari Rahman

Oreo Truffles :) ♥
Yummy, gooey and chocolaty! :D
''ONLY OREO!'' :D
What you need:
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make it:
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
TOP it off with soem nuts or toffee bits :)

CRUNCHY ALMOND COOKIES

Crunchy- Almond Cookies

Ingredients
1/2 cup butter at room temperature
3/4 cup sugar
1 egg
vanilla extract
2 cups flour
1/2 tsp baking soda
1 cup slivered almonds


Directions

1. In a bowl, cream 1 stick of butter with 3/4 cup sugar until light and fluffy.



2. Add 1 egg and vanilla extract. Mix well.

3. Mix in 2 cups of all-purpose flour and 1/2  tsp baking soda.

4. Add 1 cup slivered almonds and mix using a whisk or a wooden spoon.



6. Heat the oven at 350F. Meanwhile place spoonful of cookie dough on baking trays.

7.  Bake for 13-14 minutes.

EASTER BONNET COOKIES

EASTER BONNET COOKIES
butter 500 gms

icing sugar 450gms
flour 725 gms
vanilla essence 2 tsp
egg 1
eggyolk 2
cashew 100 to 150 gms chopped

beat butter add icing sugar beat untill its  fluffy .add  whole egg ,vanilla essence,beat well ,then add flour knead well
make shapes as per ur choice  ,beat eggyolk with fork  ,chopp cashewnuts then apply egg yolk above the cookies then press slightly the chopped cashew then bake at 160 dgree for 15 mnts..

SHORTBREAD COOKIES

Shortbread Cookies:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped


Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Makes about 20 shortbread cookies.
RECIPE COURTESY ;JOY OF BAKING

BUTTER COOKIES

BUTTER COOKIES


butter  1 cup
sugar 2/3 cup
egg large 1
lemon zest 1 tsp [optional]

vanilla 1 tsp
all purpose flour 2 1/4 cup
salt 1/4 tsp
 beat butter add sugar  beat well ,when it fluffy add egg beat well ,then vanila ,salt ,lemon zeat then add flour make dough with hand ,make shape then to refrigerater for 1 hour ,after that bake at 180 dgr for 10 to 15 mnts

choco-chip cookies

CHOCO  CHIP COOKIES
Ingredients
allpurpose flour -2 1/2 cup
baking soda   -1 tsp
salt   -1/2 tsp
butter 1 cup
sugar 3 /4 cup
brown sugar 3/4 cup
egg 1
egg yolk 1
vanilla 1 tsp
semi sweat choco chips 2 cup

beat the butter, slowly add sugars beat well ,add whole egg then egg yolk  beat well , slowly add flour mixture [flour .mix wth salt and baking soda ] mix all well with hand add choco chip mix well ,,then roll like a log wrap it in a wax paper and refrigerate for 1 hour,,take it out cut slice and bake at  200 dgr for 10 to 15 mnts

CHOCOLATE CHOCO CHIP-COOKIES

Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
  Categories: Cookies
       Yield: 54 cookies

       2 c  All-purpose flour
     2/3 c  HERSHEY'S Cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Butter or margarine
            -- softened
   1 1/2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      12 oz HERSHEY'S Chocolate Chips
            -(Semi-Sweet) OR...
  11 1/2 oz -Milk Chocolate Chips
     1/2 c  Coarsely chopped nuts
            -- (optional)

   Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
   In large mixer bowl, beat butter, sugar, eggs and vanilla until light
   and fluffy. Gradually add flour mixture, beating well. Stir in
   chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
   onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
   Cool slightly; remove from cookie sheet to wire rack. Cool
   completely. About 4-1/2 dozen cookies.Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
  Categories: Cookies
       Yield: 54 cookies

       2 c  All-purpose flour
     2/3 c  HERSHEY'S Cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Butter or margarine
            -- softened
   1 1/2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      12 oz HERSHEY'S Chocolate Chips
            -(Semi-Sweet) OR...
  11 1/2 oz -Milk Chocolate Chips
     1/2 c  Coarsely chopped nuts
            -- (optional)

   Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
   In large mixer bowl, beat butter, sugar, eggs and vanilla until light
   and fluffy. Gradually add flour mixture, beating well. Stir in
   chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
   onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
   Cool slightly; remove from cookie sheet to wire rack. Cool
   completely. About 4-1/2 dozen cookies.
 
recipe courtesy  .hershey'S
 
recipe courtesy  .hershey'S

NUTELLA WHITE CHIP COOKIES

1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi-sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.
Mix  the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls.
Roll the dough into balls the size of a golf ball and place on  cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.


recipe courtesy ;Nonna

PEANUT COOKIES

PEANUT COOKIES

brown sugar- 1/2 cup
margarine----- 125 gm       u can use  butter or veg oil
egg --1
all purpose flour- 1 1/4 cup
baking soda- 1/2 tsp
salt- 1/4 tsp
vanilla ESSENCE  -1 tsp
peanut  roasted and chopped- 1 cup

sieve dry ingredients together


beat margarine wth brown sugar till fluffy add egg beat well reduce speed add vanilla ,,slowly add FLOUR mix , lastly add  chopped peanut ,,mix well ,,
shape lika a ball slowly press down and bake for 180 dgr for 10 mnts