cookiesrecipe.org

In the bowl of a standing electric mixer fitted with the paddle, mixing the flour, sugar and salt.

Add the butter,mix on low speed until the butter is broken up into small pieces. Increase the speed to medium and mix until the flour and butter form small clumps. Add the egg yolks and vanilla and mix at low speed until the dough comes together in a few large clumps. Pat the cookie dough into two 1/2-inch-thick disks, wrap them in plastic and refrigerate until chilled but not firm, about 30 minutes.

Preheat the oven to 375°. Line 2 large rimmed baking sheets with parchment paper.

Working on a lightly floured surface,  1 disk at a time, roll out  dough to 1/8 inch thick.

Using 3- to 4-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets.

Re-roll  scraps and cut the dough into 3- to 4-inch shapes using a smaller shape cutter  for the center feature.

Refrigerate for 30 minutes. Bake  for about 13 minutes or until they are lightly golden around the edges.

Shift the baking sheets from top to bottom and front to back halfway through for even baking.

Cool on the baking sheets for about 5 minutes then use a metal spatula to transfer to cooling rack  for further cooling.

Sandwich cookies with a thin layer of raspberry or apricot jam, spread it on the full cookie then add the cutout cookies on top. Decorating with Royal Icing, sprinkles, sparkles and dragées for other variations.

Are you trying to cut back on calories but need a little somtin’ somethin’…
Look no further, Quinoa Cookies to the rescue. Healthy crispy crunch hunger pang stopper, right here.

1/2 cup organic maple syrup
1/2 cup organic unsalted butter
1/2 cup raw organic nut butter
1/2 teaspoon vanilla
1 cup rice flour
3/4 cup quinoa flakes
1/4 teaspoon baking soda
pinch of Sea Salt flakes
1/2 cup raw nuts, chopped

Preheat oven to 160 °C, paper line cookie trays.
Beat in a mixer bowl the honey, butter, nut butter and vanilla until creamy.
Combine rice flour, quinoa flakes, baking soda and salt in a separate bowl.
Then add a large spoonful at a time of dry mix to combine into honey mix until well blended.
Finally add the nuts.
Drop round teaspoon sized portions about 2 inches apart onto pre-prepared trays.
Bake for 12-15 minutes or until light golden brown.
Cool for 5 minute before transferring to wire racks for further cool time.

Everything tastes better with Bacon, our cookies are no exception.

2/3 cup plain flour
2 rashes of bacon
60g unsalted butter
60g grated cheddar cheese, with another 60g extra cheddar cheese
1 egg yolk
pinch of salt

Fry bacon with rind removed until golden on both sides. Then drain on adsorbent paper to remove excess grease. Pat if needed, then finely chop.
In mixer bowl cream butter, add egg yolk to combine. Add 60g grated cheese, mix well.
Then add salt and flour. Until a firm dough is formed. Wrap in plastic wrap to refrigerate for 30 mins.

Preheat oven to 180 degrees C, lightly grease and paper line bake trays.
lightly flour workbench area and roll out dough to 3mm thickness, Using a 4cm fluted round cookie cutter to shape and place on bake trays. Sprinkle bacon onto each cookie top and then a little extra cheese on top.
Bake for 10 mins, or until golden brown. Cool on wire rack.

30g slivered almonds
3/4 cup plain flour
1/4 cup ground almonds
1/4 cup sugar
60g unsalted butter
1 egg yolk
1 tablespoon maraschino liqueur (or another liqueur)

Preheat oven @ 180 degrees C, Place almonds on paper lined tray to bake into oven for 5 mins.
Lightly grease and line cookie bake trays.
Sift flour into mixer bowl, add sugar and ground almonds,
then rub butter into the mix until a breadcrumb crumble is created.
Add liqueur and yolk and mix into a soft dough.
Lightly flour work bench area and roll dough out to 3mm thickness.
Using a 6 cm fluted round cookie cutter, arrange on trays 1 cm apart.
Bake for 10 mins. or until lightly golden brown.
Remove from bake trays, and cool on wire racks.
While cookies are cooling, the Maraschino icing can be made.

MARASCHINO ICING

1/2 cup icing sugar
1 teaspoon maraschino liqueur
2 teaspoon kettle boiled filtered water, approx.

Sift icing sugar into mixing bowl, then add liqueur and water until a smooth thin icing is achieved.
If icing is too thick, just add a little more water as needed.

Ice the Almond Maraschino Cookies with icing, then sprinkle with the slithered almonds on top.
Serve.

125g unsalted butter
1/2 cup sugar
1 egg, free range or organic
2 tablespoons coconut
1 cup extra coconut
2 tablespoons honey
1 1/2 cups unbleached self raising flour

Preheat oven to 160 degrees C, lightly grease and paper line bake trays.
In mixer bowl cream butter and sugar, add egg until light and fluffy.
Then add coconut and sifted flour, return any husks.
Using a teaspoon or small ice cream scoop, ball mixture and roll into extra coconut, then place onto papered bake trays 5cm apart from each other. Bake for 15 mins., or until lightly golden. Cool on trays.

Yummy Honey Cookies.
Honey is my all time favorite natural liquid gold sweet food of all time , and comes in so many different flavors and varieties.
I’m pretty sure if you love honey as much as I do, your gonna love this recipe. Sometimes I top them with a lemon icing if they ever get to that point.

60g unsalted butter
1/4 cup honey
1 cup wholemeal self raising flour
1/4 cup unbleached plain flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 cup unprocessed bran

In mixer bowl cream butter and honey. add sifted flours and return husks back in, cinnamon,& ginger. Add bran, mix well.
Flour the work bench and lightly knead dough until smooth. Wrap in plastic food wrap and refrigerate 30 mins.
Preheat oven to 160 degrees C, lightly grease and paper line bake trays.
Place a grease proof paper down on work bench, place dough out onto it and sandwich with another piece of grease paper, roll out dough to 5mm thickness. You can also use cling film for the roll out sandwich technique.
Cookie cutter 5cm round or fluted to shape cookies and place on trays to bake for 10 mins., or until golden brown.
Remove from trays to wire rack cool.

If intent on icing, pre plan the icing prior to coming out of the oven as the cookies should be dipped with icing while still warm.

Here is the recipe for lemon icing:

2/3 cup icing sugar
1 tablespoon lemon juice
1 teaspoon honey

Sift the icing sugar into a bowl, then add the lemon juice and honey mixing well.
Dipping cookies into the icing while the cookies are still warm, place back onto the wire rack to fully set.
Place in the fridge if further setting is required, depending on climate. Serve.

125g unsalted butter
1/2 cup sugar
1 egg, lightly beaten
1/2 teaspoon bicarb. soda
1 1/2 teaspoons cream of tartar
2 tablespoons golden syrup
2 tablespoons malt extract
2 1/2 cups plain flour

In mixer bowl cream butter and sugar until light and creamy fluffy. Add the lightly beaten egg, soda , tartar until combined, then stir in the syrup and malt. Add sifted flour, fully combine. Cover with plastic food wrap and refrigerate for a minimum of 1 hour.

Preheat oven to 180 degrees C, lightly grease and paper line trays.
Lightly flour work bench surface and roll out the dough to 5mm thickness. Using a 5cm round or fluted cutter, create cookie shapes, place on oven trays and bake slowly for 15-20 mins., or until lightly golden. Allow to tray cool for 5 mins. then transfer to wire racks to further cool.

This is one of those recipes, you know, a classic on the go person needs this recipe for Muesli Cookies on hand, ready for those hunger pang moments in times during the day for any day. So good home baked fresh.

1 cup muesli
1 cup coconut
1 cup rolled oats
1/2 cup self raising flour
1/2 cup raw sugar
1/4 cup sesame seeds
1 tablespoon honey
1 egg, free range or organic
185g unsalted butter

Preheat oven to 180 degrees C, lightly grease and line bake trays with baking paper.
In a bowl combine muesli, coconut, oats, sifted flour, sugar,and sesame seeds, then create a well in the center and add honey, egg, melted butter and mix well.
Scoop a teaspoon or small ice cream scooper full of mixture onto bake trays allowing 5cm room between.
Bake for 12 mins., or until golden. Cool on trays on wire rack. Makes approx. 40.

This recipe for Anzac Cookies is also named by Aussies as Anzac Biscuits.

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
125g butter
2 tablespoons golden syrup
1/2 teaspoon bicarb. soda
1 tablespoon boiling water

Preheat oven to 160 degrees C, lightly grease oven trays.
In mixer bowl sift flour, add oats, sugar and coconut. In a saucepan with simmering water on gentle heat, place another bowl over the top and add butter and golden syrup, stir until melted, remove from heat. In a small bowl add soda to boiling water, then add into the butter mixture, then stir into dry ingredients bowl until cookie dough comes together, then place tablespoons onto paper lined trays leaving spaces for spread. Cooking slowly, approx. 20 mins. or until golden brown.
While still warm, loosen from paper with a spatula if needed, allow to cool on trays on the wire rack.

This recipe of Apricot Wheatgerm Cookies is a perfect snacking cookie for morning and afternoon tea and great for the kids lunch box too.

125g unsalted butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla
1 egg, free range or organic
1/2 cup sifted self raising flour
1/4 teaspoon salt
3/4 cup wheatgerm
1/3 cup desiccated coconut
1/3 cup rolled oats
125g dried apricots, chopped
1 1/2 cups cornflakes

Preheat oven to 180 degrees C, lightly grease trays and paper line.
Cream butter and sugar together in mixer bowl, add vanilla, egg and combine well.
Fold and mix in remaining ingredients.
Using a tablespoon or ice cream scoop, shape into walnut sized balls, place on bake tray and flatten with fingers into cookie shape. Bake for 10 mins. or until lightly golden. Cool on wire racks. Serve.