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| The Cookie Compendium ♥ ♥ | |||
| ♥ ♥ Cookies for all diets, | |||
| tastes and ages. ♥ ♥ | |||
Classic Cookies | Chocolate Cookies | Special Occasion Cookies | Special Diet Cookies | Decoration Recipes
i. Electric beater 1. Pre-heat oven to 175C (350F). 2. Beat the butter, sugar and vanilla until smooth and creamy (but not fluffy). 3. Add the salt and flour and mix to a smooth paste. 4. Shape dough into a log about 4cm thick and wrap in foil. Refrigerate until dough is firm (usu. 2hrs). 5. When ready to bake, cut into slices, and put on a non-stick baking sheet. 6. Bake for 12 - 15 mins and cool on a wire rack. *
ANZAC Biscuits [Special - r89] i. Saucepan. 1. Pre-heat oven to 175C (350F). Line 2 baking sheets with parchment. 2. Mix oats, flour, sugar and coconut together in a bowl. 3. Melt the butter and syrup in a saucepan over low heat. Mix bi-carb with hot water and stir into butter mixture. Pour hot butter mixture into dry ingredients. 4. Put tablespoons of dough on the baking sheets and flatten slightly with a fork. 5. Bake for 10-12 mins until golden. Cool for 5 mins.
Gingerbread [Rare - r93] i. Sifter ii-blocked- cutters 1. Lightly grease 2 baking sheets. 2. Sift flour, bi-carb and spices into a bowl. Add sugar, treacle, egg and butter. Add another egg if mixture is dry. 3. Chill dough until firm. 4. Preheat oven to 190c (375F). 5. Roll out dough onto a lightly floured surface. Roll to approx. 6mm thick 6. Cut gingerbread using floured cookie cutter(s). 7. Bake for 8-10 mins and cool on a wire rack. 8. Decorate. (TIP: use royal icing to affix sweets!) The little Bruce is happy with your effort. NEXT UP! Chocolate biscuits! You may not eat the dough unless instructed to do so. Everyone looks excited. :)
i. Electric beater ii. SIfter 1.Preheat oven to 190C (375F). 2. Beat butter and sugar, then add egg and vanilla. 3. Sift dry ingredients together and stir in oatmeal. Add this and the chocolate to the butter mixture. Stir well. 4. Roll into balls and use fingers to flatten onto a non-stick baking sheet. 5. Bake for 8-10 mins and cool on a wire rack.
Chocolate Shortbread [Mega Rare - r180] i. Sifter ii. ELectric beater 1. Preheat oven to 150C (300F). Line an 18 x 28-cm (7 x 11-in) tin with foil. 2. Sift flour and cocoa powder into a large bowl and add salt. Beat butter and sugar. Add vanilla and stir in the dry ingredients. 3. Knead dough until it starts to clump together and then press into the tin. 4. Bake for 45-50 minutes. The shortbread will look cooked before it is. Skyye says So... ensure it is cooked for the FULL TIME! 5. Remove from oven and sprinkle with granulated sugar. Leave it to cool for 20 minutes before removing from the tin. 6. Cut into fingers.
Chocolate Whirls [uncommon - r79] For the filling: i. SIfter ii. Electric beater iii. Piping bag COOKIES: 1. Preheat oven to 175C (350F). 2. Beat butter and icing sugar together until light and fluffy. Then, stir in the chocolate. 3. Sift the flour, cocoa powder and cornflour. Then, stir into the chocolate mixture. 4. Pipe the mixture using a 1.5cm (3/4in)fluted nozzle into 5cm (2in) rosettes, spaced apart on a non-stick baking sheet. 5. Bake for 10-12 mins (until golden). Allow to firm up slightly before transferring to a wire rack to cool. FILLING: 1. Repeat COOKIE step 2. 2. Spread filling onto the bottom of half the cookies and then sandwich together with other half. 3. Dust with icing sugar.
i. Sifter ii. Electric beater iii. Christmas tree-shaped cookie cutter 1.Prehat oven to 160C (350F). 2. Sift flour, baking powder and salt together. 3. Beat butter and sugar until smooth, then add the egg and vanilla. Stir in the dry ingredients. Mix the dough with your hands. 4. Put 50g (2 oz) of dough aside and divide the remainder in half. 5. Roll into two logs approx. 5cm (2in) thick. Gently press each log into a triangular shape. 6. Wrap in cling film and refrigerate the logs and extra dough until firm. Get out 2 baking sheets. 7. Cut the logs into 6mm (1/4in) thick slices and lay them on baking sheets. 8. Mould the extra dough into tree-trunk shapes and attach to achieve the Christmas Tree shape. (You could use a tree-shaped cookie cutter). 9. Brush each cookie with egg white and sprinkle with sugar crystals. Bake for 8-10 mins until golden. Remove onto wire racks and allow to cool. 10. Decorate with royal icing and sweets.
Easter Nest Cookies [Special - r99] i. Electric beater ii. SIfter 1. Preheat oven to 160C (350F). Grease two baking sheets. 2. Beat butter and both sugars. Add the eggs, vanilla and melted chocolate. Beat until smooth. 3. Sift the flour, cocoa powder, bi-carb and salt together and stir into butter mixture. 4. Stir the coconut and oats into the mixture. Mix until combined. 5. Drop spoonfuls onto the baking sheets. Using a floured thumb, press in the middle of each cookie. Bake for 10-12 minutes. 6. Transfer to wire racks and allow to cool. When completely cool, place a few chocolate eggs in each cookie. BIRTHDAYS
Mega Chocolate Birthday Cookie [Ultra Rare - r172] For the topping i. Electric beater ii. Sifter 1. Preheat oven to 175C (350F) and line two 28cm (11in) springform tins with baking paper. 2. Beat the butter and sugar together. Add the eggs and vanilla. 3. Sift the flour, cocoa powder and bi-carb soda and stir into the mixture. 4. Divide the dough into two and press into the tins. Bake for 20 minutes until golden. Remove from oven, allow to cool and then transfer to a wire rack. 5. For the topping, beat the butter and icing sugar together, then beat in the cream cheese and melted chocolate. Spread over the cookies. 6. Place one cookie on top of the other, or leave them separate. 7. Decorate cookies. *
HALLOWEEN For the icing i. Sifter ii. Electric beater 1. Preheat oven to 175C (350F). Place baking paper on a baking sheet. Sift flour, baking powder and salt into a bowl. 2. In a separate bowl, beat the butter and sugar, then add the eggs and vanilla. Stir in the dry ingredients to form a smooth dough. 3. Wrap the dough in cling wrap and refrigerate until firm. 4. Cut the dough in half and roll out each piece on a lightly floured surface to roughly 6mm thick. 5. Cut out large pumpkin shapes (freehand, stencil or cutter). Place on baking sheet. 6. Bake for 12 - 15 minutes until golden. Cool on the baking sheet and transfer to a wire rack. 7. When cookies are completely cool, combine icing ingredients and decorate.
OTHER CELEBRATIONS i. Heart-shaped cookie cutter ii. Food processor iii. Sifter 1. Line two baking sheets with baking paper. Combine the butter, sugar and essence in a food processor until smooth. 2. Add the sifted flour, and the egg and yolk and sprocess to a smooth dough Wrap in cling film and refrigerate until firm. 3. Pre-heat oven to 175C (350F). Roll out dough on a lightly floured work surface to 6mm (1/4 in) thick. 4. Cut out cookies using heart-shaped cookie cutters. Place cookies on the baking trays and bake for 10 minutes. Transfer to wire racks to cool. 5. Decorate with royal icing. Just because you have an allergy or intolerance doesn't mean you should miss out on cookies. We have recipes that are free from dairy, gluten, nuts and eggs! Wheat and Fruit Cookies [Mega Rare - r180] Makes 4 dozen. Fruity, nutty, but most importantly - free of added sugar! INGREDIENTS: 1. Beat the butter and egg together. Add the orange zest and gradually stir in the wholemeal flour, baking powder and salt. 2. Combine the coconut, dates and pecans, and stir into the cookie dough. 3. Divide the dough into two and roll into two logs about 6-7cm (2.5in) in diameter. Wrap in cling wrap and refrigerate until firm. 4. Pre-heat oven to 175C (350F)). Slice cookies into rounds about 6mm (1/4 in) thick. 5.Place on baking sheets and bake for 10 minutes. Remove from sheets and cool on a wire rack.
Banana Cookies [Special - r72] 1. Pre-heat oven to 175C (350F). 2. MAsh the bananas and chop the dates finely. Mix all the ingredients in a bowl and put aside for 10 - 15 minutes. 3. Drop teaspoonfuls onto a on-stick baking tray and bake for 20 minutes.
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