Cookies are one of the simplest and most delicious treats you can make. Here is our collection of favorite recipes and tips to help guarantee your baking success. We've seen cookies and bars blitz through people's will power, nutritional convictions, and diets. Perhaps it's the perfect ratio of crunch to sweet, outside to inside. And something elemental, too. It's dessert stripped to the bones. Far enough stripped that it's good any time of day.
The popularity of cookies and bars is also a modern pleasure, something that took off with standardized ovens. Add a little dough and you've got instant satisfaction. No wonder no one can turn them down.
Good quality cookie sheets are one of the secrets to perfect cookies. Heavy gauge metal cookie sheets that have a dull finish turn out the most evenly browned cookies; aluminum is ideal. Double thick insulated cookie sheets discourage over baking and are a good investment. Dark cookie sheets can overbrown the bottoms of cookies. If your cookie sheets are old and discolored, line them with foil. Better still, purchase new ones. The air in your oven should circulate freely around the cookie sheet(s), which should be at least 2 inches smaller in length and width than your oven. Cookie sheets should be rimless (or have only one or two turned, up edges) for the best air circulation.
Whether you are looking for a tasty tea time treat for a special birthday or occasion, cookies and bars recipes are sure to provide you with plenty of inspiration. Learn to bake best cookies and bars such as 7 layer bars, chocolate chip oatmeal cookies and apricot coconut balls should be a delight with these easy to follow recipes with pictures.
Preheat oven to 375˚F. In a large bowl, thrash butter and sugars until uniform. Beat in..
Preheat oven on 175˚C. Beat egg and mix with sugar and almonds. Put little heaps of..
Stir the two mixtures together. roll into ball the size of walnuts. dip in mixture of equal parts..
Cut flour into margarine, pie crust style. Add egg yolks and vinegar and mix well. Divide..
Put almonds in a shallow pan. Toast at 350˚F for 10 minutes. Cool. Chop coarsely. Mix..
Melt the butter and the chocolate together. Let cool. Meanwhile, beat the cream..
Drop by teaspoonsful onto baking sheet. Bake at 350˚F, 12-15 minutes..
Melt butter over low heat in medium-sized saucepan, add golden syrup, bring to boil..
Put the sugar, glucose, honey, paraffine and water over the fire, stir occasionally and let..
Combine dry cake mix with ⅓ cup evaporated milk. Press half of mixture into greased..
Mix together well, either in a food processor or by cutting in by hand. Don't get the..
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together..
Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour by dipping..
Preheat oven to 325˚F. Mix together flour, sesame seeds and salt. Add..
Combine flour and sugar; mix in beaten eggs, lemon juice and rind. Pour onto..
Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter..
Peel 2 oranges. Pull the pieces apart; cut the pieces across the middle. Peel..
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium..
Mix apricots and coconut. Add condensed milk and blend well. Shape into..
Melt chocolate, Bailey's and heavy cream together over very low heat. Whisk in yolks, one..
Ground peanut,walnut and baby biscuits mix them. Add soften butter and..
Ground peanut,walnut and baby biscuits mix them. Add soften butter and juice..
Preheat oven to 350˚F (175˚C). Line a baking sheet with parchment..
Combine butter, sugar, egg yolk, orange peel, ginger, vanilla and salt..
Preheat oven to 350˚F. In a medium bowl, cream butter and vanilla until smooth. Combine..
Microwave morsels and butter in medium, microwave-safe bowl on..
Tasty treats good for any occasion, these haystacks are mounded with a mixture of..
To make the filling, combine the figs, granulated sugar, lemon zest, and lemon juice..
Sift the flour, salt, and cinnamon into a bowl. Place the butter in the bowl of a..
Position a rack in the center of the oven and preheat the oven to 350˚F..
There are six types of cookie, made from dough varying degrees of stiffness. Bar and drop cookies are made from soft unchilled dough. For pressed cookies, dough should be moderately stiff; for refrigerator molded and rolled cookies, dough must be stiff, chilled if necessary to make it easy to handle.
For best results, use clean, shiny aluminum cookie sheets 2 inches smaller all around than the oven so that the heat will be able to circulate evenly. If baking one sheet of cookies at a time, place it in the center of the oven; when baking 2 sheets, stagger the oven racks so that they divide the oven into thirds, switching the sheets once, about half way through baking time, to make certain that cookies brown evenly. Don't grease cookie sheets unless indicated in the recipe, or cookies will tend to spread too much.
When baking several batches in succession, plan ahead so that while the first sheet is in the oven, you are preparing the second one. Let sheets cool before placing more dough on them, or the dough will soften and spread, and finished cookies will be misshapen If you don't have enough spare cookie sheets, use inverted baking pans. Or, place unbaked cookies on a sheet of heavy duty foil and, as soon as baked cookies have been transferred to wire racks, place the foil on the cookie sheet and return it to the oven. Cookies bake quickly, so test them for doneness at the end of the minimum baking time given correctly baked, the cookies will feel set and dry to the touch.
Unless the recipe directs otherwise, empty cookie sheets as soon as they come out of the oven, or the cookies will continue to bake on the hot sheet. Loosen cookies carefully with a pancake turner, transfer them to wire racks and let cool in a single layer don't overlap them they will soften. Wait until they are quite cold before rating or storing them. Cool bar cookies in the pan.
Nonstick cookie sheets and silcone nonstick baking liners are good alternatives to greasing and flouring. For an even coat when greasing is required, use a crumpled piece of paper towel. To flour a cookie sheet, sprinkle the greased sheet evenly with a little flour, then tap off the excess. For easy cleanup, line cookie sheets with foil (dull side up). Never place cookie dough on a hot cookie sheet; always let cookie sheets cool between batches. A hot cookie sheet will melt the dough before it has a chance to set. If the recipe calls for greased sheets, regrease for each batch.