EVOO SUGAR COOKIES
Extra-virgin olive oil replaces butter in a simple sugar cookie recipe. The result is a rich, dense cookie to sink your teeth into. These are great for dunking in your tea.
Provided by Buckwheat Queen
Categories Desserts Cookies Drop Cookie Recipes
Time 1h4m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
- Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
- Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
- Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 12.4 g, Cholesterol 10.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 35.7 mg, Sugar 6.9 g
SUGEE/SEMOLINA COOKIES
This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.
Provided by KitchenManiac
Categories Drop Cookies
Time 30m
Yield 20 Cookies
Number Of Ingredients 8
Steps:
- GREASE baking trays lightly with butter and preheat oven to 180 °C.
- Cream butter, sugar and essence until light.
- Sift in flour.
- Add in semolina and ground almonds to combine well into a dough.
- Pinch off pieces and roll into small balls and place on prepared trays.
- Press with a fork.
- Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
- Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
- Leave on the tray for 1 to 2 minutes.
- Remove onto a wire rock to cool.
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