almond cookies

 

 

 

 

Almond Cookies

Ingredients
Butter (softened) 150gm
Castor sugar 115gm
Egg yolk 1number
Almond essence 2.5ml
Ground almonds 115gm
Plain flour 175gm

Method
Cream butter and sugar
Mix egg then mix flour and almond powder
Roll it in forms of smooth dough
Roll into a sausage shape about 30cm/12inches long
Rest in the chiller for 1Ž2 an hour. Make balls.
Bake @ 160C for 20 minutes

TIPS
· Use only the freshest ingredients.
· Large eggs are the standard eggs used.
·Try not to use substitute fats. If the recipe calls for butter, use
butter.
· Make sure you measure your ingredients properly.
· Keep the dough chilled in between baking batches of cookies.
· Cool your cookie sheets by running tepid water over the back of them.

Lemon Oat Meal Cookies

Ingredients
Butter 8 ounces
Egg yolk 1
Sugar 1 ¼ cup
Flour 1 1/3 cup
Oats 1 1/3 cup
Lemon peeled 1 tsp
Lemon essence ¼ tsp
Cream cheese 3 tbsp heaped
Salt a pinch
Ingredients for topping
Egg 1
Flaked almonds ½ cup
Sugar as required
Method
Beat 8 ounces butter, 3 tbsp cream cheese and 1 ¼ cup sugar until light and fluffy, add in the 1 egg yolk, ¼ tsp lemon peeled and ¼ tsp lemon essence, combine the 1-1/3 cup flour, 1-1/3 oats and pinch of salt, gradually add to the cream mixture and mix well, drop by table spoons 2 inches apart onto greased baking sheet, brush with beaten egg, sprinkle with sugar, topped with ½ cup flaked almonds, bake on no.4 180 degree C for 15 minutes till lightly brown. Remove on wire rack.

Coconut cookies

Ingredients:

1/4 cup Butter softened
1/2 cup Granulated sugar
1 Egg
1/4 tsp Lemon juice
1/4 cup Milk
Salt pinch
2 cups All purpose flour
1-1/2 teaspoons Baking powder
2 cups Shredded coconut

Method:
Preheat oven to 350 then grease cookie sheets. Cream together butter, sugar and egg then stir in lime juice, milk and salt then mix well. Combine flour and baking powder then add to butter mixture and stir in coconut. Drop by teaspoonfuls onto baking sheets leaving space for spreading then bake 20 minutes.

Rose Cookies

Rose water thins
Butter 225 gms
Caster Sugar 225 gms
Egg 1
300 gms flour
1 tbsp cream
1 tsp baking powder
1 tbsp rose water
Caster sugar for sprinkling

Mix the butter along with the sugar, egg, rose water and cream, gradually stir in the flour till it forms a dough. Combine well. Roll into a log and keep wrapped in Clingfilm for at least 1 1/2 hrs.
Preheat oven to 150 C. Cut thin slices place on an greased baking sheet lined with parchment paper and bake for 10 minutes just until the edges are golden...carefully Remove off the parchment paper and cool completely on a wire rack. Store in an airtight container.