Cookie Indulgence: 150 Easy Cookie Recipes by Bonnie Scott

By Bonnie Scott

150 effortless Cookie Recipes - fast and Delicious

Warm from the oven and simply ready to accompany a tumbler of chilly milk or a cup of steaming cocoa, not anything smells larger than the aroma of freshly baked cookies. With Cookie Indulgence, you'll by no means run brief on concept for fast and scrumptious cookies, bars and frostings to welcome family and friends domestic or to provide as tasty gifts.

flick thru the pages of Cookie Indulgence to discover simply the fitting deal with. With one hundred fifty favorites from Chocolate Chip or Oatmeal cookies to No-bake, fridge and xmas cookies, there's guaranteed to be a recipe that may please even the main rigorous style try your loved ones can muster.

If you're trying to find anything specific, ensure that you do try out the surprisingly peculiar cookie part for recipes with parts you won't locate at the usual baking offer shelf. locate cookies like Black Bean cakes, chinese language Noodle Cookies, Potato Chip Cookies and Breakfast Bacon Cookies, between others.

Recipes include:
• Fruit Cookies
• Oatmeal Cookies
• Chocolate Chip Cookies
• No-Bake Cookies
• Nut Cookies
• Peanut Butter Cookies
• fridge Cookies
• Sugar Cookies
• strangely abnormal Cookies
• Christmas Cookies
• Ginger Cookies
• Brownies
• Bar Cookies
• Cookie Frostings
So, relax and chill out with an excellent cookie when you experiment the recipes and information. Your subsequent cookie baking consultation is certain to thrill all people with sweets for present giving, church bake revenues or snacks on your family members.

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Extra resources for Cookie Indulgence: 150 Easy Cookie Recipes

Example text

T O M I X TH E D O UGH I N TH E FO O D P ROCESSOR : Put 2 cups/255 g of the “00” flour, semolina flour, salt, and nutmeg into the work bowl of a food processor and pulse briefly to combine. Break the eggs into the work bowl and drizzle in 1 tbsp of the olive oil. Process the mixture until it forms crumbs that look like small curds. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If it seems dry, drizzle in the remaining 1 tbsp olive oil and pulse briefly. If it seems too wet and sticky, add more “00” flour, 1 tbsp at a time, and pulse briefly.

Gorgonzola dolce is creamy and soft. Gorgonzola piccante, also known as mountain Gorgonzola, is aged longer, and has a sharper flavor and more crumbly texture. The recipe for Cream of Cauliflower Soup with Pancetta “Croutons” (page 106) calls for Rogue Creamery Smokey Blue, a blue cheese made in Oregon that is cold-smoked over hazelnut shells. The smoky and sharp flavors complement each other beautifully, so if you can find it, do use it (see Sources, page 266). M OZZA R EL L A: a name that refers to numerous fresh Italian cheeses that are shaped by spinning and then cutting the curd.

Lay the sheet of dough out on a semolina-dusted surface and cover it lightly with plastic wrap while you stretch the remaining three pieces. T O M A K E RAVI O LI : Stretch the dough to about 1⁄16 in/2 mm thick—no thicker— on either the last or second-to-last notch on a standard pasta machine. You should be able to see the shadow of your hand through the dough. Fill and cut the ravioli according to the individual recipe. T O C U T FETTUC CI NE: Stretch the dough to about 1⁄16 in/2 mm thick or slightly thicker.

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