Sunday! A Great Day For Cookies!!! 🌞

Milk Chocolate Orange Cookies

The flavors in this cookie are quite subtle but very enticing. A hint of
orange combined with the milk chocolate changes the base dough
completely, giving it incomparable richness.

MAKES ABOUT 2 DOZEN COOKIES

Vanilla Base Dough

2 tablespoons Grand Marnier liqueur
2 tablespoons freshly grated orange zest
2 cups (12 ounces) milk chocolate chunks
1 cup (4 ounces) coarsely chopped pecans

Preheat the oven to 350°F.

Line two baking sheets with nonstick silicone baking mats or
parchment paper. (Alternatively, use nonstick baking sheets or lightly butter
conventional baking sheets.) Set aside.

Prepare the Vanilla Base Dough. While the dough is still streaky, beat
in the liqueur and orange zest. Remove the bowl from the mixer and scrape
the paddle clean.

Lightly flour a clean, flat work surface.

Scrape the dough onto the floured surface. Lightly flour your hands
and finish mixing the dough by using a gentle kneading motion, working
until the dough is just blended. Do not overwork the dough, you want to be
certain that all of the ingredients are just blended together.

Using a wooden spoon, stir in the chocolate and pecans, mixing until
evenly distributed. You can also do this in the mixer, but heavy mixing
tends to break up the chocolate and nuts and the baked cookies will have an
undesirable dry texture.

Using a tablespoon or small ice-cream scoop, make mounds of dough.
Roll the dough into balls about 1½ inches in diameter. Place the balls, about
2 inches apart, on the prepared baking sheets. Using your palm, gently
flatten each ball to make a puck-like shape about 2 inches in diameter.

When all of the cookies are formed, place in the oven and bake for
about 15 minutes, or until lightly browned around the edges and set in the
center. Do not overbake; you want some chewiness in the center.

Remove from the oven and, using a metal spatula, transfer the cookies
to wire racks to cool.

Store, airtight, at room temperature for up to a week.

From "Milk and Cookies"
https://www.goodreads.com/book/show/2232948

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Spiced Oatmeal Cookies

This happens to be my favorite combination of spices, but feel free to make
any combination that pleases your palate. You can even add a little heat if
you like—not too much; even a hint of pure hot chile powder goes a long,
long way!

MAKES ABOUT 2 DOZEN COOKIES

Oatmeal Base Dough
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
½ cup (3½ ounces) granulated sugar
½ tablespoon ground cinnamon

Preheat the oven to 350°F.

Line two baking sheets with nonstick silicone baking mats or
parchment paper. (Alternatively, use nonstick baking sheets or lightly butter
conventional baking sheets.) Set aside.

Prepare the Oatmeal Base Dough, adding the ginger, cloves, nutmeg,
and cardamom along with the base recipe’s dry ingredients. While the
dough is still streaky, remove the bowl from the mixer and scrape the
paddle clean.

Lightly flour a clean, flat work surface.

Combine the sugar and cinnamon on a small flat plate.

Scrape the dough onto the floured surface. Lightly flour your hands
and finish mixing the dough by using a gentle kneading motion, working
until the dough is just blended. Do not overwork the dough, you want to be
certain that all of the ingredients are just blended together.

Using a tablespoon or small ice-cream scoop, make mounds of dough.
Roll the dough into balls about 1½ inches in diameter. Working with one at
a time, roll the balls in the cinnamon-sugar.

Place the balls, about 2 inches apart, on the baking sheets. Using your
palm, gently flatten the top of each cookie slightly.

When all of the cookies are formed, place in the oven and bake for
about 15 minutes, or until lightly browned around the edges. The center
should be slightly soft to the touch.

Store, airtight, at room temperature for up to a week.


From "Milk and Cookies"
https://www.goodreads.com/book/show/2232948

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Ginger Molasses Cookie

We all love the flavor of ginger in our
shortbread and cookies, and this recipe is not
any exception! The combination of dark
molasses, chocolate, and ginger is mindblowing.

Serving size: 10
Cooking time: 3 minutes

Ingredients:

1 cup coconut flour
2 tbsp ground peanuts1 tsp ginger powder
1 pinch clove
1 pinch salt
1/2 cup dark molasses
1/2 cup chocolate, chopped
1/2 cup butter
2 tbsp milk
1/2 tsp cinnamon

Instructions:

In a saucepan, melt the butter.

Add the coconut flour and peanut and stir for
3 minutes.

Add the molasses, and chocolate, and milk.

Cook for 3 minutes. Take off the heat.

Add the cinnamon, salt, clove, and ginger
powder.

Mix well and make round cookies using a
mold.

Serve after they are set.

From "Savory Cookie Cookbook"
https://www.goodreads.com/en/book/show/60051027-savory-cookie-cookbook


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Corn Flakes Cookies

These corn flakes cookies are the easiest to
make. All you need is some caramel sauce,
and you are done!

Serving size: 5
Cooking time: 5 minutes

Ingredients:

2 cups corn flakes
1/2 cup sugar
1/4 cup butter
1 pinch saltInstructions:

In a saucepan, add the sugar with the butter.
Add a pinch of salt.

Let it caramelize until it gets a lovely golden
color.

Take off the heat.

Add the corn flakes.

Use a spoon to take them out and place them
on wax paper into a cookie shape.

Do it quickly as caramel can set very quickly.


From "Savory Cookie Cookbook"
https://www.goodreads.com/en/book/show/60051027-savory-cookie-cookbook


MMMMmmmmmmmmmmm Cookies!!