Smart Cookies Recipes

FAMOUS SMARTIE COOKIES

Steps:

• Preheat oven to 325 degrees Fahrenheit
• Combine in a separate bowl: Flour, baking soda and salt
• In a mixer beat butter and sugar together.
• When well creamed (until you can see no yellow bits) mix in egg and vanilla.
• Beat wet together.
• Slowly add dry ingredients to wet ingredients
• When well combined mix in the chocolate chips or smarties
• Let chill in fridge 30 mins minimum
• Make balls of dough using your hands. Place on a cookie sheet
• Bake 325 degrees fahrenheit for about 18-24 minutes depending on size of cookies formed.
• When done take out of oven and let sit on cookie sheet 5 minutes.
• Transfer to a wire cooling rack
• Enjoy.

SMARTIE COOKIES

Steps:

• Cream together margarine and both sugars until smooth.
• Add vanilla; mix well.
• Add eggs, one at a time, stirring well after each addition.
• Mix flour, baking soda and salt together; gradually add to the creamed mixture.
• Stir in Smarties.
• Drop by rounded teaspoonful onto baking sheet.
• Bake at 350°F for 9-11 minutes until golden brown.

SMARTIES COOKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.
• Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
• Gradually beat in the sifted dry ingredients to form a stiff dough.
• Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart.(WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )
• Press several Smarties into each ball, flattening the ball slightly.
• Bake for 15 minutes until pale golden brown.
• Leave on trays 2 minutes and remove to cooling racks to cool completely.
• Will keep in an airtight tin for up to 5 days
• NUTRITION:
• PER COOKIE : 253 kcalorices, protein 3g, carbohydrate 35g, fat 12g, saturated fat 7g, fibre 1g, sugar 22g, salt o.47g.

SMART COOKIE STRAWBERRY SHORTCAKES

Steps:

• Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
• Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
• Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
• Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
• Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
• While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
• Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

SMART COOKIE - THE BEST CHOCOLATE CHIP COOKIES EVER!

Steps:

• Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl.
• Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
• Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure.
• Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in diameter, allowing about 2" between patties for slight spreading.
• Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through.
• Let cool a few minutes before moving to rack to cool completely.
• My own note: the dough on this is not like your typical cookie dough. You will think something is wrong with it because it will crumble and fall apart and kind of look greasy. But just squeeze them together into palm size balls and you will get lovely big puffy cookies! Make sure there is plenty of space for them to expand!