Chocolate Chips Butter Cookies

Rockin Robin Cooks's Recipe
Ingredients:
1 cup(227 g)                 Butter, softened
1/4 tsp                          Salt
1/2 cup                         Icing Sugar
1 tsp                              Vanilla Extract
1 tsp                              Almond Extract
1/2 tsp                          Lemon Extract
2 3/4 cups                    All Purpose Flour
1 no                               Large Egg
1 cup                            Chocolate Chips
Method:
1)  Preheat oven to 180 C.
2)  Cream butter with salt and then add sugar until mixture is light and fluffy.
3)  Beat in egg, vanilla, almond, and lemon extracts.
4)  Fold  in the flour until all combined.
5)   Well mix in chocolate chips.
6)  Use cookie press or small ice cream scoop to shapes dough on a greased baking sheet or one lined with parchment paper.
7)  Bake at 180 C for 8 to 12 minutes or until golden brown on the bottom and top.

Oatmeal Raisin Sandwich Cookies

Recipes From Anna Olson

Ingredients(Cookies):

1 cup unsalted butter, at room temperature
1 cup granulated sugar (I used 1/4 cup)
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins (Not enough raisin mix some dry cranberries)

Method(Cookies):

1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.

2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.

Ingredients(Filling):

¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted

Method(Filling):

1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.

2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.

Peanut Cookies 花生饼

Ingredients:
500 g        Fine Ground Peanut - 幼花生碎
270 g        Light Brown Sugar Powder - 黄糖粉
850 g        Cookie Flour(Sieve) - 面粉
150 g        Peanut Butter - 花生酱
    1 tsp     Salt - 盐
225 g        Grapeseed Oil - 葡萄籽油
    1 no      Egg Yolk (For Egg Wash)

7 - 9 g      per dough
Bake in preheat oven at 160 C for 15 to 25 minutes

Classic Chocolate Cookies

Recipe From Anna Olson

2 Recipe for 48 pcs Cookies
Ingredients:
1 cup (230 g)       Butter (Room Temperature)
1 cup                    Granulated Sugar
1 cup                    Light Brown Sugar

1)  Well mix butter, granulated sugar & light brown sugar.

2 nos                    Eggs - lightly beat
2 tsp                     Vanilla Extract

2)  Mix into (1)

Sift:
2 1/2 cups            All Purpose Flour
      2 tbsp             Cornstarch
      1 tsp               Baking Soda
      1 tsp               Salt

3)  After sift all dry ingredients, mix into the butter mixture.

3 cups                  Chocolate Chips
2 cups                  Toasted Nuts - chopped

4)  Well mix with the above batter.
5)  Shape into a ball shape, chill in fridge for at least 1 hour.
6)  Bake in preheated oven at 165 C or 325 F for 15 to 18 minutes.

*If freezer up, must thaw in room temperature for 1/2 hour before bake.

凤梨酥 Pineapple Cookies

Alvina美女的食谱

黄梨酱:

500 g         Bake King 黄梨现成包装料
  60 g         Lee 罐装黄梨水 (我没用)
  1   tsp      柠檬汁 (我没用)

全部搅拌均匀后，1 tsp 1粒的分量，用保鲜纸包好待用。

酥皮:
320 g          Cake flour ** 底筋面粉
  60 g          Milk Powder 奶粉
  30 g          Icing sugar 糖霜
227 g           SCS salted butter , cold , cube . 切小块，放回冰箱保持冷温度。
  30 g           Egg yolk 蛋黄 
    1 tbsp      Ice water ** 冰水

**要溶在口里的饼干外皮- 减少20 g面粉，和去除冰水不要放。**

做法：
1) 拿一个大盆把面粉，奶粉，糖霜搅拌非常均匀。

2) 把冷牛油从冰箱里拿出来，放入面粉里用手指尖慢慢摩擦于面粉和牛油之间，直到全部的面粉看起来像颗粒状态。不明白这步骤的朋友可以看看如何用指尖摩擦面粉与冷牛油。

3) 把蛋黄和冷水搅拌在一起，然后全部加入面粉颗粒里。用叉子或塑料刮刀把面粉搅为一团。

4) 稍微用手均匀的揉一揉面团，适可而止，以防面团因为手掌的温度而出油。包好收入冰箱15-30 mins .

5 )预热烤箱200度，把面团均匀分出每粒8-9g。之后把小面团压扁包入一粒黄梨馅料收口，滚圆。放在烤盘上。。烘烤之前在涂抹蛋液。烘烤13-16分钟即可。