Cookies recipes

Chocolate and nutcookies

Grease 2 bake plates easily. Whip the softened butter and sugar together into a light and creamy consistency. Add eggs, flour, baking soda and oatmeal and whip for a smooth mixture. Stir coarsely chopped chocolate and peanuts in the dough. With a dessert

Chocolate palmiers

Grease 2 bake plates easily. Peel the chocolate and mix with 25g of sugar. On a table top that is lightly sprinkled with flour, roll the dough to a 20 cm square and sprinkle with the rest of the sugar. Prepare to roll the dough until the square measures approx

Spicy biscuits with brandy

Cover 2 baking sheets with baking paper. Place 2 wooden shovels parallel to the table at 1 cm intervals. Sift flour and ginger on a piece of baking paper. Heat butter, sugar and syrup in a saucepan until the butter dissolves. Remove the saucepan from the heat

Vanilla wreath III

The dry parts are mixed and kneaded margarine or butter degrees C. alm. oven

Navy cakes (fork cakes)

All the ingredients are working well together. The dough is rolled out into 4 bars. Each piece is divided again into 25 pieces. The dough pieces are rolled in hand to balls that are put on greased plates and pressed flat with a fork (deep fork in water, so the

30 pcs. Delicious English chocolate cookies

Butter, dye, sugar is stirred together. Eggs (from the refrigerator), flour, cocoa, vanilla, soda and salt are added. Melted chocolate added. Chopped chocolate and possibly. Chopped hazelnuts or almonds or other kinds of nuts are added. Put on plates with

Oat Cookies

- Stir together butter and sugar until it is white and airy. Use a handpiece. - Stir cream and oatmeal in - Mix flour and baking soda and stir in - Bring chopped chocolate in - Use if necessary. Hands to knead well in the bowl - Bring the cake on a ba

Finnish bread 02

Crumble flour and fat together. Add sugar and knead the dough with a light hand. Roll the dough to fingers thick sausages and cut them into 5 cm long pieces. Brush with chopped egg and sprinkle with pearly sugar. Bagetid approx. 10 at 200 degrees C. alm