Nan Khatai (Eggless Cookies) Recipe

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Recipe Ingredients

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Nutmeg Powder – 1/4 tsp
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Recipe Method

In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
Add Nutmeg Powder and Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again and divide into 12 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
Bake on the middle rack for 22-25 minutes (keep a close eye – nan khatai should remain white).
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
Store in an air tight container at room temperature.
Preheat oven to 300 degrees F or 150 degress C.

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Coconut Cashew Drop Cookies Recipe

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Recipe Ingredients

1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 1/2 cups chopped cashews

Recipe Method

Preheat oven to 350°F
In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.

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Heart Cookies Recipe

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Recipe Ingredients

1 1/2 cups castor sugar
1 cup unsalted butter
1 large egg
2 tsp vanilla extract
2 1/2 cups plain flour
1 tsp baking powder
1/2 tsp salt

Icing glaze

2 1/4 cups icing sugaer, sifted
2 tbsp glucose syrup
2 tbsp milk
Food colouring of your choice

Recipe Method
Using an electric mixer, cream butter and sugar in a bowl until light and fluffy.
Beat in egg and vanilla. Add flour, baking powder and salt. Mix to combine.
Divide dough in half and gather into balls. Flatten them to disks and cover in cling film. Refrigerate for 1 hour.
Preheat oven to 190°C. Line a baking sheet with baking paper and set aside.
On a floured worksurface, roll dough to 1/2 cm thickness and cut with a heart-shaped cookie cutter.
Place on the tray and bake for 13 minutes or until pale golden.
Transfer cookies to racks to cool.
Mix cookie glaze ingredients together and colour to you liking. Cover cookies with the glaze.

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Amazing Sugar Cookies Recipe

Recipe Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup white sugar

Recipe Method

Preheat oven to 375 degrees F (190 degrees C)Mix flour, baking soda, and baking powder in a small bowl
Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth; stir in egg and vanilla extract.
Gradually blend flour mixture into butter mixture.
Roll dough into walnut-sized balls and toss in 1/4 cup sugar; place 2 inches apart onto ungreased baking sheets.
Bake in preheated oven until golden, 8 to 9 minutes. Let stand on cookie sheet 2 minutes before removing to wire racks to cool.

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BANANA OATMEAL COOKIES Recipe

Recipe Ingredients

3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups flour
1 tsp salt
1/2 tsp cinnamon
1 cup oats, dry
2 large ripe bananas, coarsely mashed
1/2 cup sugar
1 egg, room temperature
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp vanilla

Recipe Method

Preheat oven to 375 degrees. Grease cookie sheets. In a large mixing bowl, cream butter and both sugars. Add egg and beat until fluffy. Sift together flour, baking powder, salt and spices; add to butter mixture and mix well. Stir in oats, vanilla, and banana. Drop by tablespoon two inches apart on cookie sheets. Bake 12 to 15 minutes until golden in color. Cool on a wire rack.

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Nan Khatai Cookies and Khoye Kay Parathay

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Ginger Nut cookies

Sponsored By www.Apnafoodtv.com

Ingredients

Butter 5 ounces

Caster sugar 7 ounces

Golden syrup 3 tbsp

Ginger powder 2 tsp

Orange essence ½ tsp

Pinch of salt

Egg 1

Self raising flour 12 ounces or 3 cups

Soda by carb 1 tsp

Method

Sieve together self raising flour and soda by carb, beat butter and caster sugar till light and fluffy, add in golden syrup, orange essence, ginger powder, pinch of salt and 1 egg. Beat all together for 2 to 3 minutes, now fold in the sieved mixture of self raising flour and soda by carb, and mix slightly. Form into dough, make into balls, slightly pressed, and mark with your finger. Put in an oven tray lined with butter paper, leave space in between cookies. Bake on 180 degree C for 12 to 15 minutes.

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Mocha cookies

Ingredients

Butter 4 ounces

Caster sugar 6 ounces

Brown sugar 6 ounces

Self raising Flour 8 ounces

Chocolate Chips 1 ½ cup

Coco powder 2 tbsp

Coffee 1 tsp

Eggs 2

Method

Melt butter, coffee, ½ cup chocolate chips in a sauce pan stirring till chocolate chips melt. Remove & cool. In another bowl beat 2 eggs with vanilla essence, both the sugars, beat for 3 to 4 min. Fold in a sieved coco & self raising flour. Also add in the cooked mixture of butter & chocolate chips. Fold all well. Also add in the remaining chocolate chips. Mix lightly. Now with a cookie scoop, put cookies on a baking tray leaving space in between. Put to bake in a pre heated oven on 180c for 15 minutes.

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Coffee Cookie Shake

Ingredients:

Coffee ice cream 3 scoops

Cold milk 1-1/2 cups

Crushed ice 1 cup

Crumbled chocolate cookies 2 cups

Method:

Blend ice cream with milk and ice until smooth and well combined.

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Chocolate Cherry Cookies Recipe

Recipe Ingredients

225g dark chocolate , chopped
125g unsalted butter , softened
200g soft light brown sugar
2 eggs , beaten
1 tsp vanilla extract
150g plain flour
2 tsp baking powder
100g desiccated coconut
150g natural coloured glacé cherries , washed, dried and chopped
2 tbsp whole milk
6 tbsp icing sugar

Recipe Method

Melt the chocolate in a heatproof bowl over simmering water or in the microwave.
Cream the butter and soft light brown sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the coconut, cherries and milk then combine. Cover and chill for 2 hours or until firm.
Heat the oven to 180C/fan 160C/gas 4. Cover two solid baking sheets with baking paper and tip the icing sugar into a bowl. Scoop a heaped tsp of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a small walnut. Roll the cookie in the icing sugar to coat thickly and put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Bake in batches on the middle shelf of the oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking sheets.

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Millie's Cookies Recipe

Recipe Ingredients

125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chocolate chips

Recipe Method

Preheat the oven to 180°C, gas mark 4
Cream butter and sugars, once creamed, combine in the egg and vanilla.
Sift in the flour and salt, then the chocolate chips.
Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

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Chai Tea Eggnog Cookies Recipe

Recipe Ingredients

1 chai tea bag
1 (17.5-oz.) package sugar cookie mix
1/2 cup melted butter
1 large egg $
4 tablespoons eggnog, divided
Parchment paper
Cinnamon sugar
1 cup powdered sugar
1/2 teaspoon freshly grated nutmeg

Recipe Method

Preheat oven to 350°. Remove tea leaves from tea bag;discard bag.
Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.
Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.

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Chocolate Chip And Walnut Cookies Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

All-Purpose Flour – 2 cups
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Quick Oats (uncooked) – 1 cup
Butter – 2 sticks (1 cup ), softened
Sugar – 1/2 cup
Brown sugar – 3/4 cup
Eggs – 2 large
Vanilla – 1 tsp
Lemon Juice – 1 tsp
Chocolate Chips – 2 cups (approx 12 oz)
Walnuts – 1 cup, chopped

Recipe Method

In a mixing bowl, combine Flour, Oats, Baking Soda and Salt.
In a separate mixing bowl, cream together softened Butter, Sugar and Brown Sugar with a hand mixer (approx 2 minutes).
Add one Egg and beat into the mixture.
Add second Egg and continue to beat until incorporated.
Add Vanilla and Lemon Juice and mix well.
Add dry ingredients into the wet ingredients, a little at a time while mixing.
Fold in Chocolate Chips and Walnuts.
Chill cookie dough in the refrigerator for approx 30 minutes.
Preheat oven to 375 degrees Fahrenheit.
Line baking tray with parchment paper or lightly grease.
Using an ice cream scoop, drop portions of cookie dough onto the tray leaving ample space between the cookies (approx 6 cookies per 9 x 13 tray).
Bake 13 – 15 minutes until cookies appear golden brown.
Cool cookies on the tray for 5 minutes, then transfer them to a cooling rack and cool completely.
Store in an air-tight container at room temperature for up to 2 weeks.

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French Cookies (Belgi Galettes) Recipe

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Recipe Ingredients

2 pounds dark brown sugar
1 pound butter
7 eggs
1 tablespoon vanilla extract
6 1/2 cups all-purpose flour

Recipe Method

In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
Preheat the galette iron.
Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

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