Vegetable Cookies Recipe 335

WHOLE WHEAT VEGETABLE COOKIES SAVORY

Steps:

• Take a non-stick pan and heat 1 tsp oil on it. Sauté cumin seed, chopped onions, and green chili for about 2 minutes and then add grated carrots and green peas.
• Cook for 2-3 minutes. Switch off the flame. Mash these vegetables. Let them cool down.
• In a separate bowl take wheat flour, gram flour, cornflour, salt, sugar-free, butter, baking powder, and mashed vegetables. Mix everything with hands to a coarse breadcrumb-like mixture.
• Add 1 tablespoon milk at a time till you get a smooth dough. I added 2 tablespoons of milk.
• Now cover the dough with a cling wrap and refrigerate it for 30 minutes.
• Meanwhile, keep the oven for preheating to 160 °C.
• After 30 minutes take the dough out of the refrigerator and slice the cookies using a sharp knife
• Arrange the cookies on a greased baking tray and put them to bake in preheated oven for 15-18 minutes.
• When baked, take the cookies out from oven and transfer them to a cooling rack.
• Let the cookies cool down completely before serving.

VEGETABLE COOKIES RECIPE - (3.3/5)

Steps:

• 1) Mix flour and sugar in a mixing bowl. 2) Add in egg and butter, and then knead mixture into a dough by hand. 3) Add in milk and knead the dough until smooth. 4) Tear off a piece of dough, roll into a ball with palms and then flatten it. (Note: when the ball is flattened, the size should be slightly larger than your sliced vegetables) 5) Press a piece of vegetable onto the dough and then coat both sides with white sesame. 6) Arrange the cookies dough with vegetables on a tray, bake in a pre-heated oven at 180 deg C for 15 to 20 minutes, or until the edges are lightly browned.

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
• Add additional ingredients should you desire.
• Bake for 12 minutes.
• Enjoy!

CUP OF EVERYTHING COOKIES

Steps:

• Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
• Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

VEGETABLE COOKIES

Steps:

• Boil the vegetables; make sure you overcook them (you want to be able to mash them).
• In a bowl, mix the cheese with the margarine or butter; add mashed vegetables and flour; slowly add milk.
• Form into a dough.
• Place in the freezer for 1 hour.
• Open the dough and with a cookie cutter form into shapes.
• Bake at 350 degrees Fahrenheit for about 15 to 20 minutes.
• Let them cool and enjoy.
• Makes about 20 to 25, depending on the size of the shapes.

RED VELVET BOX COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Mix everything except the powdered sugar into a bowl (Batter will be thick).
• Spoon into balls and roll in the powdered sugar.
• Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
• Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
• Enjoy!

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.