Research "Ek Khoj"

check out the recipe...
its very yummy recipe for kids ... they will like this cookies a lot as its very taste and heathy too...

Ingredients:

1/4 cup I Can't Believe It's Not Butter!® Spread
1/3 cup firmly packed brown sugar
1/4 cup light or dark corn syrup
1/3 cup all-purpose flour
1 Tbsp. unsweetened cocoa powder
1/2 cup finely chopped pecans
1 tsp. vanilla extract

Method:

Preheat oven 350°.
Spray baking sheets with nonstick cooking spray.
set aside.

In medium saucepan, melt I Can't Believe It's Not Butter!® Spread, then stir in sugar and corn syrup.
Bring to a boil, stirring constantly, until sugar is dissolved.
Remove from heat; stir in remaining ingredients until blended.
On prepared baking sheets, drop mixture by heaping teaspoonfuls, 3-inches apart (six cookies should fit on each sheet).

Bake 9 minutes or until cookies spread thin and are deep brown (cookies will be soft).
On wire rack, let stand 2 minutes.
Working quickly with metal spatula, remove from sheets and on wire rack, cool completely.
Sprinkle, if desired, with confectioners sugar.

Recipe Info

Makes: 1-1/2 dozen cookies
Prep time: 15 minutes
Cook time: 9 minutes

Baking homemade cookies so that they have your desired texture, appearance, and nutritional value requires more than easy cookie recipes. It takes some understanding of the baking process, tools, techniques, and ingredients.

Ingredients:

300 gm flour
125 gm castor sugar
200 gm chilled butter
1/2 tsp cardamom powder

To Decorate:

2 tbsp castor sugar
edible food color

Method:

Mix flour, sugar and spice in a bowl.
With your fingertips, rub in diced butter into the flour.
When the mixture resembles breadcrumbs, knead it into soft dough.
Knead on a floured surface until smooth.
Wrap the dough in a paper and chill for 30 minutes.
Roll on a floured surface till 1/8" thick.
Cut and arrange on a baking tray.
Chill for ten minutes.
Bake in a pre-heated oven at 170 degree C for ten minutes or until golden.
Dip each biscuit into a plain or colored sugar and cool before storing in an airtight tin.

This is the recipe of cookies which is easy to prepare and yummy in the taste too.

Ingredients:-

1/2 cup butter
4 tablespoons granulated sugar
4 tablespoons sour cream
1 1/4 cups plain/all purpose flour
3/4 cup carob chips

Method:-

Preheat the oven to 180°C/350°F/Gas mark 4
Beat together the butter and sugar until light and fluffy.
Fold in the flour, sour cream and carob chips.
Drop teaspoons of the mixture on greased baking trays and bake for 15-20 minutes.
Cool on a wire rack.
Makes about 30

Ingredients:-

1 cup vegetable margarine
2 cups sugar
1/4 cup lemon juice
1/2 cup water
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups plain/all purpose flour

Method:-

Preheat the oven to 200°C/400°F/Gas mark 6
Cream together the margarine and sugar until light and fluffy.
Combine the lemon juice and water.
Combine the dry ingredients.
Alternately mix the dry and wet ingredients with the beaten mixture.
Mix well.
Drop by spoonful onto a greased cookie sheet.
Bake for 10 to 12 minutes, or until golden brown.
Remove carefully and cool on a rack.

Ingredients:-

1 1/4 cups plain/all purpose flour
1 teaspoons baking powder
1/4 teaspoons salt
1/2 cups butter
1/2 teaspoons vanilla essence
1/2 teaspoons almond essence
1 cup desiccated coconut/powdered coconut

Method:-

Preheat the oven to 190°C/375°F/Gas mark 5
Combine all ingredients thoroughly in a large bowl except the coconut.
Blend well.
Stir in the coconut, mix thoroughly.
Drop by teaspoonfuls onto a cookie sheet.
Bake for 10-12 min; cool in the oven 2 minutes, and then remove to a rack.

Ingredients:-

½ cup light margarine
¼ cup Splenda sugar substitute
1 teaspoon vanilla
¾ cup whole wheat flour
1/8 teaspoon baking powder
½ cup semi-sweet chocolate chips

Method:-

Mix < 30 mins Rolled Cookies Diabetic Rolled Cookies Chocolate Rolled Cookies margarine, splenda & vanilla.
Add in flour & baking powder.
Add in chocolate chips.
Separate into 12 balls and flatten slightly.
Bake at 300 for 10 minutes.

Ingredients:-

For Cookies:-

175 grams white self-raising flour
50 grams custard powder
50 grams icing sugar/confectioners sugar
175 grams butter
1/2 teaspoon vanilla essence

For Filling:-

100 grams icing sugar/confectioners sugar
4 tablespoons butter
3 drops vanilla essence

Method:-

Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter and sugar.
Add the flour and custard powder and mix thoroughly.
Add the vanilla. Roll the dough into small balls and place them on a greased baking tray. Mark them with the back of a fork.
Bake for 10 minutes.
Cool on wire rack.
To make the filling, have the butter ready at room temperature.
Cream all three ingredients together until well mixed.
Sandwich the Cookies together with the filling.

Ingredients:-

150 grams plain flour/all-purpose flour
100 grams softened butter
6 tablespoons caster sugar
2 drops vanilla essence
1/2 teaspoon baking powder
1 pinch salt
Blanched almonds

Method:-

Preheat the oven to 180C/350F/Gas mark 4
Cream the butter, vanilla essence and sugar together until light and fluffy.
Add the sieved flour, salt and baking powder to the creamed mixture.
Roll the dough into small balls.
Top each one with an almond and place on greased baking trays.
Bake for 15-20 minutes until golden brown.

Ingredients:-

1 cup plain/all purpose flour
1/2 cup corn flour
1/2 cup icing sugar/confectioner's sugar
3/4 cup butter
1/2 cup chopped walnuts

Method:-

Preheat the oven to 150°C/300°F/Gas mark 2
Sift together the flour, corn flour and icing sugar/confectioner's sugar.
Mix in the butter.
Stir in the walnuts.
Use a little water or milk if the dough is too dry.
Drop by teaspoons onto a baking sheet.
Bake until the cookies are lightly golden, 20 to 25 minutes.
Cool on racks.