Easy Cookie Recipes

Rest assured that your homemade cookies will always be delicious no matter how they turn out in appearance. Besides, you know the saying, "appearance can be very deceiving." To assist you in selecting your favorite easy cookie recipes, I captured images of the preparation process and presented them along with straightforward directions.

Entertaining guests at your next cookie exchange party is a labor of joy, especially when you use these recipes. Click on one of the following images, and it will take you directly to its baking portfolio.

Banana Chocolate Chips

Butterscotch

Lebkuchen

Portuguese Raivas

Mandelbrots

Homemade Oreo Cookies

Meringue Brownies

Neapolitan

Sweet Pretzels

One of the features in my newsletter, Smart Cookies, is comparison of cookie recipes based on what we know about cookie ingredients and baker's percentage.

Please subscribe to this ezine for interesting recipe comparisons.

This easy cookie recipe marked the first time pearl ash or potassium carbonate, a chemical leavener, was used in baking.

I located the following revised version in The All-American Cookie Book written by Nancy Baggett. It is only a third of the original recipe. The author also substituted baking soda for pearlash, and reduced the amount of coriander seeds appropriately.

All purpose flour	3 cups
Ground coriander seed	3 Tbsps
Unsalted butter	¾ cup
Cold, cut into chunks
Sugar	1 ¼ cups
Baking soda	¾ tsp
Whole or low fat milk	1/3 cup

• Preheat your oven to 375 degrees F. and line cookie sheets with parchment paper.

• Combine flour and ground coriander in a large bowl.

• Mix cold butter and sugar into the flour until it resembles coarse meal.

• Stir baking soda into 1/3 cup of milk, then pour it into the flour mixture.

• Working in the bowl, knead until cookey dough is smooth but still stiff. Add additional milk if necessary.

• Work with half of the dough at one time. Roll dough out to about 1/3 to ½ inch thick on a lightly floured surface.

• Cut out dough with your favorite cookie cutters or 2½ inch cutters.

• Transfer cookies to baking sheets, spacing about 1 inch apart.

• Re roll any dough scrap, and continue cutting out cookies until you finish all the dough.

• Bake for 18 - 23 minutes, one sheet at a time, or until edges are lightly browned.

• Transfer cookies to wire racks to cool completely.

This recipe makes about 30 - 35 cookies. Store them in airtight containers for 2 weeks or freeze for up to 2 months.

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