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COLLECTION: Cookies Vol.1 (of 2)

A home-style COLLECTION: Cookies Vol.1 (of 2) made with Sugar, Milk, Butter, Salt, and Unsweetened Chocolate. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 2/3 cup
• 3 oz
• 1/4 tsp
• 4 oz
• 1 stick
• 3/4 cup
• 8 oz
• 1/2 cup
• 1/2 cup
• 2 cup
• 2 tsp
• 1 1/2 cup
• 1/4 tsp
• 2 cup
• 1 1/2 cup
• 1
• 1/4
• 1
• 5
• 1/3 cup
• 1 cup
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1 3/4 cup
• 1/2 tsp
• 1/2 tsp
• 6 oz
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1 1/8 cup
• 1/2 tsp
• 1 cup
• 1/3 cup
• 1/2 cup
• 2 cup
• 1 stick
• 1 tsp
• 1/4 cup
• 1 1/2 cup
• 1 cup
• 1/3 cup
• 1/4 cup
• 1 1/2 cup
• 1 1/2 cup
• 1 can
• 1 pkg
• 5 tbsp
• 1 pkg
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 3/4 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   Sift flour and salt, add sugar; Rub in the butter.

2. 2

   Mix milk and soda add flavouring; mix this into dry ingredients, Knead, roll out about 1/4 inch thick, cut into shapes, cook in a quick oven 350-400 deg F

3. 3

   Place the sugar in a medium-sized mixing bowl and pour in the chocolate mixture.

4. 4

   Scrape the bowl with a rubber spatula.

5. 5

   Add the vanilla.

6. 6

   With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.

7. 7

   Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.

8. 8

   Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl.

9. 9

   Set aside.

10. 10

    Mix all the filling ingredients in a food processor and process until blended, about 45 seconds. Set aside.

11. 11

    Spread about 2/3 of the brownie batter in the prepared pan.

12. 12

    Spread the cream cheese filling over the brownie batter.

13. 13

    Bake the bars on the center oven rack until a tester in the center comes out clean or with some moist crumbs, about 50 minutes.

14. 14

    Allow the brownies to cool for 1 hour before cutting.

15. 15

    Preheat oven to 180C.

16. 16

    Grease 9"x13"pan.

17. 17

    Mix cocoa and sugar in a large bowl, add melted butter and beat till smooth.

18. 18

    Add eggs one at a time then add vanilla.

19. 19

    Mix together flour, coconut and salt, stir into coconut mixture with nuts.

20. 20

    Pour into greased pan and bake 35 minutes.

21. 21

    Cool in pan, on rack and cut into squares. Yields; about 30.

22. 22

    Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff.

23. 23

    Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown.

24. 24

    Mix in pan and bring to a slow boil - you can't let it boil!

25. 25

    Make sure the sugar is completely dissolved...by slow boil, I mean let the sugar and syrup then let it come to where there are just little bubbles forming around the edge of the pan

26. 26

    Then add

27. 27

    Stir together and pour over 6c Cheerios - you may use rice krispies...

28. 28

    Spread in pan.... Note: these are very rich and addictive:}

29. 29

    Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup chocolate chips; stir until smooth.

30. 30

    Set aside.

31. 31

    In large bowl, combine egg whites, almond paste, confectioner's sugar, and flour; beat until smooth.

32. 32

    Blend in melted chocolate.

33. 33

    Spoon macaroon mixture into pastry bag fitted with rosette tip.

34. 34

    Pipe 1 3/4 inch rosettes onto foil lined cookie sheets.

35. 35

    Bake for 25 minutes.

36. 36

    Cool completely on wire racks.

37. 37

    Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable shortening; stir until morsels are melted and mixture is smooth.

38. 38

    Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with remaining 1/4 cup chocolate chips and chopped almonds.

39. 39

    Melt together 6oz butter and 1 Tbs golden syrup.

40. 40

    Add 1 cup flour, 20 minutes.

41. 41

    Ice with chocolate icing while warm and cut into fingers.