BUTTER COOKIES

(Bagged or piped cookies)

INGREDIENTS:

1 cup butter

1/3 cup sugar

1 ½ cups all purpose flour

1 teaspoon vanilla

1 egg yolk

Materials:

Pastry bag

Wax or parchment paper

Pastry tip

PROCEDURES:

1. Preheat oven to 375 ◦F. prepare 2 baking sheets.

2. In a bowl, cream butter until smooth and fluffy. Gradually add in sugar and beat until
light. Stir in flour and vanilla. Mix until smooth.
3. Transfer to a piping bag with a star tip then pipe out into strips, circles, or other
figures onto lined cookie sheet.
4. Bake for 10 minutes until golden brown.
5. Dust with confectioner’s sugar if desired.
 PINWHEEL CHOCOLATE COOKIES
(Cut-out/ rolled cookies)

INGREDIENTS:

1 ½ cup APF
1 ½ t baking powder
¼ t baking soda
¾ cup sugar
¼ cup butter
1 pc egg
1 ½ t vanilla
1 sq./1oz. unsweetened/dark chocolate melted (60%cocoa)
Or 2tbsp. cocoa powder

MATERIALS:
Parchment paper

PROCEDURES:

1. Sift dry ingredients together

2. Cream shortening until fluffy.
3. Add sugar gradually and beat until blended.
4. Add eggs and vanilla. Mix thoroughly.
5. Add sifted dry ingredients to the creamed mixtures. Beat well
6. Divide dough in half. Add the melted chocolate or cocoa powder. Chill.
7. Roll- out the white dough on a piece of floured wax paper to form a rectangle
measuring about 8”x11”.
8. Do the same with the chocolate dough, chill. Invert the white dough against the
chocolate dough.
9. Press the sheets of dough gently with the rolling pin.
10. Roll up the dough lightly, wrap rolled dough in wax paper. Chill overnight if possible.
11. Cut into 12 slices. Place ungreased sheet bake for 12-15 minutes. ( 5 dozens)
 CHOCOLATE CHIP COOKIES
(dropped cookies) 32 big

INGREDIENTS

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2cup granulated sugar

¾ cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Chocolate Chips or Semi-Sweet Chocolate Chips

1 cup roasted chopped nuts

DIRECTIONS

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and
vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour
mixture, beating well. Stir in chocolate chips and nuts (use wooden spoon in stirring). Drop by
rounded teaspoons or scooper onto greased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to
wire rack. Cool completely.
 Holiday cookies
(molded cookies)

INGREDIENTS:
250 g all purpose flour

50 g corn flour

175 g butter, diced

100 g refined sugar

Few drops of vanilla extract

TO DECORATE:

1 egg white

250 g(1cup + 1Tbsp.) powdered sugar, sifted

1 tsp. lemon juice

Food coloring (gel type)

PROCEDURE:

1. Put the flour and corn flour in a mixing bowl, add the butter and rub in with your
finger tips or pastry blender until mixture resembles fine breadcrumbs. Stir in the
sugar and vanilla until mixed, then bring the crumbs together to form a smooth ball.
2. Knead then roll out thinly on a lightly floured surface. Stamp out festive shapes/
cookie cutter and transfer to ungreased baking sheets. Reknead the remaining dough
and do the same thing.
3. Prick the shapes with a fork, then bake in preheated oven, 180 C for 10 minutes or
until pale golden brown.
4. Make the icing. Place the egg white in a bowl. Gradually mix in the icing sugar and and
lemon juice to give a smooth consistency. Add extra water if the icing seems too thick.
Divide between two or more bowls and color as you like.
5. Spoon the icing into grease proof paper piping bags, snip off the tips and pipe out
outlines around the edge of the cookies. Then design according to your desired design.
 Almond Graham Squares

(bar cookies)

INGREDIENTS:

1 ½ c graham cracker crushed

1 can sweetened condensed milk

¼ tsp. salt

1 ½ c sliced almonds + ½ c for topping

Materials:

Foil

PROCEDURE:

1. Preheat oven to 350 degrees F. line the bottom and sides of an 8 inch square baking
pan with foil; coat with nonstick cooking spray.
2. In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and
salt; stir until moistened. Stir in 1 ½ c sliced almonds.
3. Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened
fingers. Sprinkle with remaining ½ c sliced almonds, patting in gently.
4. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40
minutes. Cool completely in pan.

Remove from pan; peel off foil, and cut into 16 squares with a serrated knife