HOME MADE YUMMY OREO'S

INGREDIENTS:

Butter: 1 cup

Sugar:1 cup

Salt: 2 tsp

Eggs: 2

Flour: 2 cups

Cocoa powder: 1 1/4 cup

baking soda: 1/2 tsp

white chocolate:1 cup

METHOD:
Take a bowl add all the ingredients except white chocolate & beat well, refrigerate it for 1 hour.

Take that dough and roll that with rolling pan and cut in small circle.

Bake it for 15 min on 325 C.

When cool down spread white chocolate on each circle and cover it with another circle.

Enjoy.

Chocolate Shortbread Cookies

Ingredients:

3/4 pound unsalted butter, at room temperature
one cup sugar, and additional for sprinkling
one teaspoon pure vanilla extract
three 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces excellent semisweet chocolate, finely chopped

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and one cup of sugar until they are combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape in to a flat disk. Wrap in plastic and chill for 30 minutes.

When the cookies are cold, place them on a baking sheet lined with parchment paper. Put three ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it along with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is melted. Add the remaining chocolate and permit it to sit at room temperature, stirring often, until it is smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Roll the dough 1/2-inch thick and cut with a three by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for twenty to 25 minutes, until the edges start to brown. Permit to cold to room temperature.

Drizzle 1/2 of each cookie with  chocolate to coat it.

White Chocolate Cookies

Ingredients:


140g butter
40g caster sugar
60g soft dark brown sugar
one medium egg
125g self-raising flour
one tsp of vanilla essence
200g milky bar white chocolate chunks
pinch of nutmeg

Method:


one) preheat oven to 150ºc/ 302ºf/ gas mark two before beginning
two) line baking tins with grease proof baking parchment
three) place the butter and both sugars in to a food processor/ electric mixer and beat until soft and fluffy
four) beat the egg (with the nutmeg) and gradually mix in to the mixture
five) place the mixture in to a huge bowl. Sift the flour and add to the mixture. Carefully fold the flour in to the creamed mixture with the vanilla essence.
6) roughly chop the white chocolate in to little pieces, then add to the mixture and gently mix together to blend.
7) spoon heaped teaspoons of the mixture onto the prepared tins, ensuring there is space in-between the cookies for them to spread. ( four cookies per row and three per column works well)
8) bake the cookies in the preheated oven for ten minutes or until golden (still slightly soft), then remove and permit to icy for a couple of minutes. One time more solid, use a spatula to transfer the cookies to a wire rack and leave to icy .

Chocolate Pecan Sandies Cookies

Cook Time: 25 minutes

Prep Time: ten minutes

Total Time: one hour, five minutes

Chilling Time: 30 minutes

Ingredients:

one cup (two sticks or 16 Tablespoons) butter, at room temperature
3/4 cup granulated white sugar
one teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened cocoa powder
1/3 cup confectioners' sugar

Preparation:

Preheat oven to 350 F. Line cookie sheets with silpats, parchment paper, or grease pans lightly.

Cream butter, sugar, and vanilla extract together until light and fluffy.

Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.

Whisk together flour, one cup ground pecans, and cocoa powder, then beat flour mixture in to butter mixture. Chill dough for 30 minutes or more until firm.

Form dough in to 1-inch balls. Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets. Bake for twenty to 25 minutes. Icy, then dip pecan sandy cookie tops in any remaining pecan sugar.

Chocolate Chip Cookies

Ingredients:


1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoonsvanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Directions:


1.Preheat oven to 350 degrees F (175 degrees C).

2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely

Chocolate Gingersnap Cookies

Cook Time: 12 minutes

Prep Time: 30 minutes

Total Time: two hours, 42 minutes

Refrigeration Time: two hours

Ingredients:

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup molasses
one Tablespoon water
two teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
one Tablespoon baking cocoa
1-1/4 teaspoons ground ginger
one teaspoon baking soda
one teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, chopped
1/4 cup sugar

Preparation:


In a large bowl, cream butter & brown sugar until light & fluffy. Beat in the molasses, water & gingerroot.


Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg, & cloves. Gradually add to creamed mixture & mix well. Stir in chocolate. Cover & refrigerate for two hours or until simple to handle.

Shape dough in to 1-inch balls. Roll in sugar. Place two inches apart on greased baking sheets.

Bake cookies at 350 F. for ten to 12 minutes or until tops start to crack. Icy for two minutes before removing to wire racks.

Nutrition Facts: one serving (one each) equals 69 calories, three g fat (two g saturated fat), 7 mg cholesterol, 63 mg sodium, 11 g carbohydrate, trace fiber, one g protein.

Yield: 36 servings