Thumb Print Cookies

Ingredients ( 15 cookies)

1. All purpose flour – 1.5 cup
2. sugar - 1 cup
3. vanilla essence - 1 tsp
4. Unsalted butter – 1/2 cup 
5. Egg – 1
6. Jam – As required
7. Salt – 2 pinches

Method

1. Cream the butter and sugar with an electric mixer. Add in the eggs and vanilla extract. Blend well. Add in the flour and salt. Blend the ingredients well using a spatula or spoon. Keep the bowl covered with a plastic wrap, in the refrigerator, for 20 – 30 minutes.

2. Preheat oven to 375 F. Roll about a tbsp of dough into a small  ball. Place the balls about an inch apart on a cookie sheet lined with parchment paper.

3. slightly flatten the balls and use your thumb to press a deep indentation on each ball. Fill the indentation with abut 1 tsp jam. Do not overfill as they would spread a lot while baking.

4. Bake these cookies for about 10 minutes until their edges are slightly golden. While the cookies are baking, prepare  another batch of dough balls on a fresh sheet of parchment paper. Now take out the cookie sheet from the oven . Do not eat it right away as the jam would be extremely hot.

pictures

SURPRISE COOKIES

SURPRISE COOKIES

Ingredients

dates

(replace seeds with almonds or walnuts or a piece of chocolate)

margarine at room temperature   250GM

sugar  1 cup

egg      1

flour     4 cups

baking powder  2 tsp

drop of vanilla 

desiccated coconut and/or crushed nuts

another extra egg

Instructions 

Cream sugar n margarine, add the egg n beat well. Sieve the flour with baking powder then add it in. Mix together. (If the mixture feels too stiff add some milk a tsp. at a time).

Make small balls, press them flat. Put a date in the center (replace seeds of the dates with almonds or walnuts). Form the dough into an egg shape around the date.

Once all are done, dip one by one in beaten egg then roll in desiccated coconut or crushed nuts. Bake till golden...around 25mins or so at 180C!

Peanut Butter-Oatmeal- Butterscotch Chip Cookies

Peanut Butter-Oatmeal- Butterscotch Chip Cookies

Ingredients

• Plain flour (maida) – 1 cup
• Baking soda – 1 tsp
• Salt – ¼ tsp
• Unsalted butter – ½ cup, room temp
• Creamy peanut butter – ½ cup
• Sugar – ½ cup
• Light brown sugar – ⅓ cup
• Vanilla essence – ½ tsp
• Egg – 1 @ room temp
• Oats – ½ cup (I used regular Quaker oats)
• Butterscotch/Chocolate chip – 1 cup        
• STEP BY STEP PICTURES ARE HERE
• Whisk together the four, baking soda and salt; set aside. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla essence, about 3 mins…
• 
  Add the egg and beat to combine. On low speed, gradually add the flour until just combined…
  
  Stir in the oats, and the butterscotch/chocolate chips and mix until the dough comes together…
  
  Place the shaped dough onto prepared baking sheets about 2 inches apart (refer notes). Bake for 10 mins (refer notes) or until the cookies are lightly golden…
  
  
  

Instructions

1. Preheat oven to 180 C, 10 mins before baking. Line two baking sheets with parchment/baking paper.
2. Whisk together the four, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla essence, about 3 mins. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and the butterscotch/chocolate chips.
4. Use a large cookie scoop (3 tbsps) and drop dough onto prepared baking sheets about 2 inches apart (refer notes). Bake for 10 mins (refer notes) or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temp.