Ingredients
125g butter, chopped
2 tsp vanilla essence
1 cup firmly-packed brown sugar
1 egg
3/4 cup (110g) plain flour
1/2 cup (75g) self-raising flour
2 tbs cocoa powder
125g milk choc bits
125g dark choc bits ( use white instead! ) Method
Preheat oven to 180?C. Line base of 2 baking trays with non-stick baking paper.
Using electric beaters, cream butter, vanilla and brown sugar in a large bowl until smooth (do not overbeat). Beat in egg.
Sift flours and cocoa together. Add flour mixture and choc bits to butter mixture, stir well to combine.
Place tablespoons of mixture onto prepared trays, leaving about 6cm between each. Bake, in batches, for 12-15 minutes or until just firm on the surface. Stand cookies on tray for 5 minutes then transfer to a wire rack to cool completely.
Mix all together and place teaspoon full on a baking tray allowing fir spreading
bake at 180degrees for 10-12 minutes or until golden
allow to cool slightly on the tray before completely cooling on wire rack
Ingredients
125g butter, chopped
200g dark chocolate, roughly chopped
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla essence
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup cocoa powder
1 cup walnuts, roughly chopped
Method
Place butter and chocolate in a saucepan over low heat. Stir for 3 minutes or until melted (see shortcut). Remove from heat and transfer immediately to a bowl.
Add sugar, eggs and vanilla. Mix well. Sift flours and cocoa over mixture. Add walnuts. Stir to combine. Refrigerate for 1 hour or until firm enough to roll.
Preheat oven to 180?C. Roll heaped tablespoonfuls of mixture into balls and place 3cm apart on lined baking trays. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until biscuits are cracked on top. (Cookies will firm on cooling and stay fudgy inside.)
Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.
Notes & tips
Shortcut: Place butter and chocolate in a heatproof, microwave-safe bowl. Heat, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
Basically 2 round shortbread cookies with jam in the middle and the top cookie has 3 little holes, 2 eyes one mouth? and has hundreds and thousands sprinkled on it I loooooooove them.
Shortbread recipe with LMS adjustments
INGREDIENTS
? cup plain flour
2 tbsp ground rice
125g butter
? cup sugar
1 egg yolk
1 tbsp cream
METHOD
1. Sift flour and ground rice into a bowl, rub in butter until the mixture resembles breadcrumbs.
2. Add sugar and combine well. Add combined egg yolk and cream, mix to a firm dough.
3. Cover with plastic food wrap and refrigerate for 30 minutes.
4. Roll dough out thinly on a lightly-floured board to around 3mm thickness. Use a round cookie cutter to cut the 'faces'.
5. With half of the 'faces' stamp out the 3 holes for the eyes and mouth and sprinkle only those ones with hundreds and thousands. Optional but it does make the face..
6. Place all on a greased oven tray and bake at 160?C for 15 minutes or until biscuits are very lightly browned. Remove from tray and cool on wire rack.
7. Spread the bottom pieces with jam and place the 'faces' on the top.
I subscribe to the "Martha Stewart Cookie of the Day" these are just a couple from the emails
Surprise Cookies
To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.
Ingredients
Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies (see below)
Directions
Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart.
Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting
Makes 1 cup
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined
Chunky Peanut, Chocolate, and Cinnamon Cookies
You can also make bite-size cookies by rolling the dough into smaller balls.
Ingredients
Makes about 5 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving
Directions
Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
I have an email my mil sent me that I can forward to you via email - its amazing - there must be over 500 receipe's - you just click on the one you want. If you would like me to forward it, pm me your email addy - and I will forward it ... Ange
Ok Girls hit me with your best....
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I loooooooove them.
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