Cooking Light Cookies - Cooking With Mama 2 - Romantic Cooking Recipes.

Cooking Light Cookies

cooking light cookies

    cooking light
  • Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.

  • (cookie) any of various small flat sweet cakes (`biscuit' is the British term)

  • (cookie) the cook on a ranch or at a camp

  • A small sweet cake, typically round, flat, and crisp

  • A person of a specified kind

  • A packet of data sent by an Internet server to a browser, which is returned by the browser each time it subsequently accesses the same server, used to identify the user or track their access to the server

  • (cookie) a short line of text that a web site puts on your computer's hard drive when you access the web site

White Chistmas cookies

White Chistmas cookies

It's that time of year again... and I love baking cookies for family and friends.
This year I made these gorgeous "White Chistmas" cookies taking the recipes from two famous chefs. They both turned out delicious and make such a presentation on a white plate. A must repeat.

Lemon Ricotta Cookies with Lemon Glaze (Giada De Laurentiis)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Lime Meltaways (Martha Stewart)
Makes about 10 dozen.

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Peanut Butter Cookies

Peanut Butter Cookies

We struggled to reach a high of 7 degrees today - so I thought it was the perfect time to spoil my hubby with a batch of cookies. If you are health conscience you may just want to skip by this post. If not - you are going to love this recipe. (If you view large, you might be able to grab one. *LOL)

Old Fashioned Peanut Butter Cookies

1 cup Crisco (I use butter flavored Crisco)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter
3 cups flour (I use 2 ? cups) **
2 tsp. baking soda
? tsp salt

Thoroughly cream together; Crisco, sugars, eggs, and vanilla.
Stir in; 1 cup peanut butter.
Combine; flour, baking soda, and salt, and stir into creamed mixture on lowest mixer speed.
Drop by rounded tsps. on ungreased cookie sheets.
Press with back of fork to make crisscross.
Bake 350 F. for 10 minutes or until light brown.

Makes 6 dozen cookies. ** For crisp cookies use 2 cups of flour.

cooking light cookies

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