Flourless Peanut Butter Cookies

Here is a delicious and easy peanut butter cookie. This is so delicious no one would believe that its so easy to put together.
Recipe Source: Foodnetwork.com
Ingredients
1 cup peanut butter(with no added sugar)
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
1/8 to 1/4 tsp salt

Method:
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla,salt and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10  to 12 minutes, switching the position of the sheets halfway through baking. Transfer the cookies once cool.

In case you love cookies not so sweet reduce the sugar and replace it with some crushed roasted peanuts.

Ginger Snaps

During December I love baking and when I bake a cookie its almost always some spice loaded ones.These ginger snaps are  one of my must bake cookies. A bite into one of these cookies is all I need to get into holiday spirits.

Ingredients:
2½ cups all-purpose flour
1 tsp. baking soda
1 & 1/2 to 2 tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. salt
2/3 cup canola oil
1 cup packed brown sugar
1/3 cup molasses
1 large egg, plus 1 large egg white
½-1 cup coarse sugar
Method:
Preheat the oven to 325˚ F.  Line baking sheets with parchment paper .In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; whisk well and stir into the molasses mixture to form dough

Shape dough into 1 to 1½-inch balls.  Dip each dough ball in the egg white, remove and let the excess drip off so it is lightly coated.   Roll the ball of dough coated in egg white in the sugar so that it is covered in an even layer. Repeat with the remaining dough balls.Place the coated balls on the prepared baking sheets about 2 to 3 inches apart. Flatten the balls a little,I used bottom of a glass to flatten the dough.

  Bake, rotating the sheets halfway through baking, just until the tops of the cookies are set and beginning to crack, about 15-17 minutes total.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining

Thick & Chewy Chocolate Chip Cookies

For this weeks Blog hop Wednesday by Radhika  Iam paired with Vidya ,those of you who haven't been to her space need to take a look of her wonderful space. She has tempting dishes all so presented well and to top that  her  photography is great. I choose this cookie recipe as I had been on the look out for a perfect bakery style chocolate chip cookie and I was well pleased with the outcome.
Ingredients
All purpose flour-2 cups+2 tbsp
Baking soda- 1/2 tsp
Salt-1/2 tsp
Butter- 12 tbsp
Brown sugar-1 cup(packed)
Granulated sugar-1/2 cup
Egg- 1 large +1 yolk
vanilla essence-2 tsp
Chocolate chips- 1 to 1 1/2 cups
Method
Preheat the oven to 325 deg F.
Line the baking tray with parchment paper or lightly grease the tray.
Whisk flour,baking soda and salt together until combined,keep aside.
Beat butter and both the sugars together until combined.
Beat in the egg,yolk and vanilla essence .Now add the dry ingredients and mix well.
Now add the chocolate chips.
Measure almost 1/4 cup of dough and roll into a ball.Using your fingers split the ball into two.
Place the dough halves on the prepared baking tray ,with the uneven surface facing up.Place each dough halves  2 1/2  inch apart.
Bake until it turns light brown and edges begin to become crisp for about 15 to 20 minutes.
Allow the cookies to cool completely before removing.
Sending this over to Blog Hop Wednesday

Halloween Sugar Cookies

For Aishwarya's Halloween class party on Friday, I had to send something that relates to the theme. I made these cookies with help from Aishwarya and Aishwarya did the entire frosting. The sugary cob-webs was a big hit with the kids. So if you are planning to bake something for this Halloween for the kids, and/or with the kids, you can try this.
Happy Halloween!
Recipe source:Food.com
Yields 35 cookies
Ingredients for Cookies:
1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Frosting:
2 cups sifted confectioners' sugar (the sugar must be sifted)
1 tablespoon milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
food coloring (use your choice of colors)
Method:
For cookies;
In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.Cover bowl with plastic wrap and chill for 2 hours.
Preheat the oven to 400°F.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).On a very lightly floured surface roll out the dough into about 1/4-inch thickness.Cut into desired shapes using cookie cutters.Place cookies 2-inches apart on cookie sheet.
Bake 4-6 minutes.Remove cookies to wire racks to cool completely before icing.

For the frosting
Mix the confectioners sugar in a bowl, along with milk (start with 1-2 tablespoons, you may need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick, add in a small amount more of corn syrup).
Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. I made frosting of two consistencies; one was thick and the other, thinner than that. I colored the thin one black. And I used a spoon to spread the thick icing on the cookies. On top of the wet white thick icing, pipe on the thinned back icings in circles. Drag a toothpick through the icing, starting at the middle, towards the outermost circle to make a spiderweb pattern. Let dry overnight. 

Masala Biscuits

This is a spicy cookie that is common in bakeries in India. My mom used to bake this when we were small. This is an easy recipe to put together, taking only a few minutes to make. And one of the added attractions is that it is egg-less. You may increase or decrease the spice level for these cookies to your taste.

Ingredients:
All purpose flour-300 gms
Shortening-150gms
Sugar-20 gms
Salt-10gms
Baking powder-1 1/2tsp
Green chillies ---}
Curry leaves----}               
Ginger ---------}
Cilantro -------} 20 gm , altogether
Yogurt-2 to 3 tsp
Sesame-2tsp

Method:
Sieve the all purpose flour twice with baking powder and salt. Rub this mixture with shortening and sugar. Add the green chilli and herb mixture to this along with the yogurt and sesame. Knead it to a soft dough. Roll the dough into 1/2 inch thickness and cut with cookie cutter. Bake at 350 degrees F for 20-25 mts.

Apple Cookies

If you're a person who loves oat meal cookies this is a must try.With all these wonderful ingredients used how can this not taste delicious.This makes a wonderful breakfast on the go or a yummy snack.
Source:Motts
Ingredients
1 cup Apple Sauce
1 cup sugar
½ cup chunky peanut butter
1 large egg
1 cup flour
1 cup rolled oats
1 cup shredded coconut, lightly toasted
½ cup raisins
1 tsp cinnamon
½ tsp baking soda
Method:
Preheat oven to 350° F. Combine sugar, apple sauce, peanut butter and egg in large bowl. Mix until smooth. Stir in remaining ingredients. Spoon dough by rounded tablespoons onto lightly greased baking sheet. Bake 15 minutes, until lightly browned. Allow to cool slightly before removing cookies to cool completely.

World Peace/Korova Cookies

I came across this recipe in my blogger friend Magpie's blog. There is a big fan of chocolate chip cookies in our house, my daughter ; and her dad loves brownies ; and as for me anything sweet and chocolaty is fine with me any day. So I thought that this was something I can make that would please all three of us. I am not too sure if this cookies would bring world peace, as at least in our house it almost lead to a third world-war: fighting over who gets to eat the last cookie...:). It tastes awesome fresh out of oven or you can reheat it in the microwave and have it while the chocolate chips are still a little molten.

Recipe source: From Dorie Greenspan's Paris Sweets, via Magpies Recipes
Makes about 36 cookies

Ingredients:
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Method:
In a medium bowl sift the flour, cocoa and baking soda together. Beat the butter until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Add in the flour, cocoa and baking soda mixture and mix it all well together. Mix it just until the flour disappears into the dough (don't over-mix even if the dough looks a little crumbly). Add the chocolate chips and mix gently. (Overworking the dough can make the cookies tough).
Put the dough on the work surface and divide it into two equal logs 1 1/2 inches in diameter. Wrap the logs in plastic wraps or wax paper and refrigerate them for at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you have frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.
When ready to bake, slice the logs into rounds about 1/2 inch thick. Bake these in the oven preheated to 325°F for 12 minutes. After 12 minutes they won't look firm or done. Yet take them off the oven and let them cool on a cooling rack and it will be just right.

Whole Wheat Almond Cookies

For this months Sweet Punch challenge we were challenged to make Whole Wheat Almond Cookies.This was so easy  and not a challenge at all. I followed the recipe to the T,the cookies came out tasting good, but to add a little twist I rolled the cookies in cardamom sugar. It took it to another whole new level.
Recipe source: Manjula's Kitchen

Recipe makes about 24.
Ingredients
1 cup whole wheat flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup sliced almonds
1/2 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter (8 tablespoons or 4oz)
About 2 tablespoons of milk or as needed
Method:
Preheat the oven to 360 degree F.
In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.If you wanna some cinnamon sugar on the cookies,put the cookies in a paper bag with 1table spoon of sugar and 1/8th tsp of cardamom and shake them all together and your yummy cookies are ready.

Candy Cane Biscotti

For that last minute gift giving here is a simple but festive biscotti that will steal your hearts as well as that of the recipiants.If you're a pepper mint lover you should surely try this.
Source: Land O' Lakes
Ingredients:
1/2 cup Butter, softened
1/2 cup sugar
3 Eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4tsp peppermint extract
Coating
1 (14-ounce) package (almond bark) vanilla candy coating
2 drops red or pink food color(optional)
1/4 tsp peppermint extract, (optional)
2/3 cup crushed peppermint candy canes, (optional)
Method:
Preheat the oven to 350°F.Mix butter and sugar in large bowl, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; continue beating until well mixed.Add the peppermint extract and mix well.
Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
 Cut into 1/2-inch slices with sharp serrated knife. Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, at about 6 minutes remove the cookies when they are lightly browned and crisp on both sides. Remove to wire cooling rack; cool completely.
Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (5 to 7 minutes). Remove from heat. Stir in food color and peppermint extract, if desired.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with crushed candy canes, if desired. Let set at room temperature until coating is hardened (about 1 hour).
Sending this over to Bake off hosted by Champa

Sugar Cookies

My daughter was after me to make a ginger bread house for some time. I didn't have the patience for that and didn't wan't to waste food also as since my daughter would wan't to keep it till new year and by then it won't be fit to be eaten any more. So to humor her we baked these sugar cookies and frosted them. She was happy and I was too.These Sugar cookies tasted better than the store brought ones.
Source:Cookies from Annie's Eats
Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ tsp almond extract
1 tsp. vanilla
1 tsp. salt
2 ½ c. sifted flour
Method:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. And for my favorite royal icing go to bake at 350.
Sending this to Bake Off

Chocolate N' Almond Biscotti

Biscotti are twice baked cakes that are of Italian origin.This is so much like rusk or milk toast (which are twice baked bread), which are popular in India. I love having it as it is, whereas my daughter loves to dip it in her milk. It is said that biscotti will last for centuries if stored well,but in our house it lasts only a week as it is a hot favorite.
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup baking cocoa
2/3 cup sugar
3 Tablespoons butter, softened
2 eggs
1/2 teaspoon almond extract
1/2 cup almonds, coarsely chopped
Method:

Sieve flour, baking soda, baking powder, and cocoa and set aside.Cream sugar and butter. Add eggs and almond extract to it.Slowly mix in the dry  mixture.Don't worry if the dough is stiff. Stir in the almonds. Divide dough in half make two rectangles and place on a greased cookie sheet. Bake at 350 degrees for 25 minutes. Cool 10 minutes, and then slice into 1/2-inch slices.Lay slices, cut side down, on cookie sheet and bake for 30 minutes at 300 degrees, turning once during baking time.Once cooled you can drizzle some chocolate if you wish.
Sending these Biscottis as my entry for the Monthly Mingle- Chocolate Extravaganza hosted by Ria and to Bake-Off hosted by Champa

Cheese Straws

'Global Kadai' by Cilantro is a food blogging event, showcasing Global Flavour in an Indian version'I made these cheese straws with an Indian twist adding cumin,sesame,chilli and onion powder.My family loved this Indian version.Try this cookie and I am sure you would get hooked to this crunchy cookie or straws .
Ingredients:
4 oz sharp cheddar cheese, room temperature, grated
4 oz salted butter, room temperature
1 cup all purpose flour
1/4 tsp cumin powder
1/2 tsp onion powder
1/2 tsp Chilli powder
1 tsp sesame seeds
Method:
Preheat oven to 400 degrees F.
Add all the ingredients to a food processor except  sesame seeds pulse till everything is mixed together.Mix in the sesame seeds.
Transfer the cheese-butter mixture to a cookie press or as I did to a murukku press
Pipe the mixture directly onto a large baking sheet; average 3 to 4 inches in length.
Bake for 10 minutes or until lightly tanned.
Cool on a wire rack.
Serve as is.

Coconut Cookies

This is one of my Mom's recipes.This is a very easy recipe to make. My brothers and I used to make this when we were little elementary schoolers. If I were to rename this cookie I would call it a quick cookie or something like that. It would take around 3 minutes to prepare this and 15 minutes to bake. And another nice thing about this cookie is that its an eggless cookie. This cookie is for those of you who wants something quick & eggless.
Ingredients:
All purpose flour-100gm(approx 7/8th cup)or( 3/4 cup +2 tbs)
Sugar-60gm(1/4 cup)
Butter/Margarine -100gm(7 tbs)
Dry coconut powder-50gm(1/2cup)
Cardamom powder/Vanilla essence-1tsp
Method;
Knead all the ingredients together to a smooth and soft dough. Divide the dough into small equal portions( I made 24 cookies using this recipe). Arrange on a baking tray .Bake at 350 F for 15 minutes. Let the cookies cool and then serve.

Candy Corn Cookies

Today is Halloween.Here is a fun cookie for satisfying that sweet tooth of the little goblins,witches or monsters in your family.Wish you all a happy and safe Halloween.
Ingredients:
1 cup butter (2 sticks)
1 egg
1 tsp vanilla
1/2 tsp almond extract
1 1/2 cups powdered sugar
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt

Orange paste food color
2  oz semisweet chocolate, melted, cooled
Method:

 Mix the butter, egg, vanilla and almond extract together in one bowl with electric mixer or hand mixer
 In another bowl, mix the dry ingredients, together combine the wet and Dry ingredients. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.