I have no time to do nothing Works is taking all my time. Good news that it will not last forever. So I have no time to bake cookies or pies, but it doesn’t stop me from wanting some sweets. And these cookies are perfect – you can form a log and then put in a freezer for later bake, when you will have no spare time.

250 g wheat flour

1 tsp. baking powder

125 g butter

125 g sugar (next time I will use 100g)

60 g walnuts, finely chopped

1 egg

1 tsp. vanilla essence

Sift the flour and baking powders. Put butter and crumble with the fingers till small crumbs. Mix in sugar and walnuts. Pour in the egg and vanilla essence. Mix the dough. Form about 5cm diameter log and fold in the foil or baking paper. Roll a little bit that sides were even. Put in a fridge for about 8 ours. Line baking tray with the baking paper. Cut dough log in thin slices and put them on a baking tray. Bake in 190°C preheated oven for about 10-12 minutes, or till become golden brown.

Source: Mary Berry. Klasikinė virtuvė (2005)

1 1/4 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 tsp. cinnamon

4 tbsps. (55g) unsalted butter, at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar (didn’t used)

1 tsp. vanilla extract

1 large egg

1 cup shredded zucchini

2 cups old fashioned oats (next time I will use quick cooking oats)

1 cup semisweet chocolate chips

3/4 cup dried cranberries

Preheat the oven to 180°C. Line a baking sheet with baking paper. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined. Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets. Bake for 15 minutes or until golden. Remove cookies from pans, cool completely on wire racks.

Source: twopeas and their pod

Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar (didn’t used)

1 egg

1 tsp vanilla sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

3/4 cup flour

1 cup oatmeal

Cream together butter, peanut butter, and sugars. Add egg and vanilla. Mix well. Add baking soda, salt, baking powder, and flour. Stir. Fold in oatmeal. Drop by teaspoonfuls onto a baking sheet. Flatten balls with a fork. Bake at 180°C for 8-9 minutes or until edges lightly brown. Let cool on cookie sheet for 1 minute, then move cookies to a cooling rack.

P.S. my butter was cold, so I melted it. Also because I used less sugar, the dough was stronger, so I formed cookies with wet hands – the form was nicer. And also because the dough was harder, cookies didn’t spread widely and they were not very thin.

P.P.S. and this is my impatient sonny and my girl with not the first cookie in her hands

Source: Chocolate therapy

Magic cookies – they always disappear the first day you bake them. I know that Forelle has cookies alike, just even better – with nuts. But now I’m ok without nuts I eat them, just because of my new allergy I’m looking at all ingredients carefully. You should really try them And today after a hard day and looking forward more hard working week I understand that life is still beautiful Maybe it’s because of yesterday read quote “Everything will be ok. If things are not OK, than it’s not the end.”

1 cup all purpose flour

1/2 tsp. baking powder

1/8 tsp. salt

1 cup shredded coconut

1 cup quick cooking oats

1/2 cup butter

1/2 cup sugar

Preheat the oven to 180°C. Line baking trays with baking sheet.
In a large bowl sift together the flour, baking powder and salt. Stir in the coconut and oats. Melt butter with the sugar in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes. Pour the melted butter mixture to the dry ingredients and mix well with a spatula. Roll into balls the size of walnuts and place 2-3 cm apart on the baking sheet and flatten it slightly with a fork. Bake for 15-20 minutes, or until golden brown. Let cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer them to a cooling rack to cool completely.

Source: Eggless cooking

These cookies are universal I baked them several times. And one time, when I found out that we don’t have nor apple butter, nor rasins, nor nuts, I improvised and cookies we make with plum jam and poppyseeds. They turned out grate too So I decided that these cookies are perfect when I have some jam leftovers. By the way, I used unsweetened apple jam, so if you use sweet one, then I suggest to add 50 ml less sugar.

100 g butter

200 ml sugar

250 ml apple butter

1 egg

500 ml wheat four

250 ml oats

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

150 ml rasins

100 ml chopped nuts (optional)

Beat room temperature butter with sugar. Add apple butter, egg, cinnamon, salt and mix till solid mixture. Mix in flour, oats, baking powder and baking soda. Add nuts, rasins and mix one more time. Using two teaspoons add cookies on a baking tray lined with baking paper. Bake in preheated to 200°C oven about 15 minutes, or till cookies will be golden brown.

Source: Lengvi receptai III

Yeah, I know… Christmas was last year. But I want to remember this recipe for the future. It’s exclusive because one of the ingredients is sour cream. I didn’t decorate them, because these cookies were for my kids to eat before sleep. And from other side, why I need to decorate them? These cookies are delicious all by them self.

2 eggs

50 g sugar

100 g sour cream

100 g butter

150 g honey

500 g flour

1/2 tsp. baking powder

1/2 tsp. cinnamon

Beat eggs with sugar. Mix in melted honey and butter. Pour sour cream, flour, baking powder and cinnamon. Kneat the dough and put in a refrigerator for 2-3 hours. Then roll the dough to 7 mm thick sheet. Cut the gingerbreads. Bake in preheated till 180°C oven while cookie sides slightly browns.

Source: Receptainė

Last weekend we baked kid’s cookies. And it was really fun I’m happy that I found these butter cookie dough. You don’t have to chill it – just mix all ingredients and you can play. Of course it has one nuance – you can’t roll it and cut with cookie forms. You make cookies by making small balls and sticks. And if you just fantasize – you can make flowers, butterflies, turtles, worms or anything you can imagine.

110 g butter, softened

1 tsp. vanilla sugar

1/4 cup powdered sugar

1 1/8 cups flour

pinch salt

Preheat oven to 180°C. Mix all ingredients in blender. Pour crumbs of dough in the bowl and knead till it become elastic. Cut small chunk of the dough and form desired cookies from balls and sticks. Bake aboug 15-18 minutes, till the edges of the cookies will be slightly brown. Let cool on the baking tray. Then you can decorate cookies. Just if you gonna decorate them, I suggest decrease the amount of sugar in the cookies.

Source: Cookie dough fun

I thought to bake these cookies for a long time, but… And one day I took the cup of pumpkin puree from the freezer and used only a half. So the day of that cookies has come I rolled those cookies very thinly because I like thin cookies Happy that I halved the recipe because I made a lot of cookies, really a lot. I give you the halved recipe.

1 3/4 cups all-purpose flour

1/2 tsp. ground ginger

1/2 tsp. ground allspice

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

115 g butter, softened

1/3 cup light-brown sugar

1/4 cup pumpkin puree

1/4 cup honey

In a medium bowl combine flour, ginger, allspice, salt, baking powder, cinnamon and cloves. In a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Add pumpkin, honey and beat well. Add flour mixture to liquid ingredients. Beat on low speed until well mixed, scraping down sides of bowl with rubber spatula. Wrap the dough in plastic and refrigerate about 2 hours, or until firm.
Preheat oven to 175°C. Line baking tray with baking paper. Place dough on floured surface. With floured rollin pin, roll out dough 6mm thick (or if you like thicker). With floured cookie cutters, cut dough into desired shapes. With spatula, carefully place cookies on prepared cookie sheets. Bake until edges are lightly browned. Remove cookies to wire racks to cool for about 5 minutes. If you want to frost, do it while cookies are still warm.

Source: Gifts from the Christmas Kitchen. Woman’s Day Special Interest Series (1994)

Soft cookies that melts in you mouth. At my work they had real success, and the ones that left at home disappeared very quickly.

150 g cream cheese, soft (I used ricotta)

90 g butter, soft

150 g sugar

1 egg

1/2 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking powder

120 g all purpose flour

Preheat oven to 160°C and prepare a baking pan with parchment paper. In a large bowl, beat together the butter and the cream cheese. Slowly, mix in sugar at medium speed until light and fluffy (it’s best to use mixer or blender). Finally, beat in the egg, the vanilla extract and the salt. In a small bowl, mix together the baking powder and the flour and slowly add them to the cream cheese mixture. Spoon the batter onto the baking pan. Bake 12-14 minutes, or until the bottom edge just barely turns brown. Make sure you do not over bake them. When you take cookies out of the oven, they have to look undone, but let cool them a little bit and they will become more firm, only then transfer them to cool completely on the rack.

Source: CaffeIna

A few days ago I thought that I baked cookies very long time ago. And my mother mentioned that she liked the cookies that baked with chocolate. And I wanted oat cookies. So when I saw this recipe I decided to make them Because my hubby don’t want to eat sweets, almost all cookies went to my work. And I have to say that I had no cookies to take home

1 cup (230 g) butter, softened

1 cup sugar

2 large eggs

2 tsp vanilla extract

2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 cups rolled oats

1 1/2 cups rice krispies

200 g chocolate, chopped

3/4 cup shredded coconut

1/2 cup walnuts, chopped

Preheat the oven to 180°C and line a baking sheet with parchment paper. In a large bowl, cream together butter and sugar. Beat in eggs one at a time, followed by vanilla extract. Stir in flour, baking powder, baking soda and salt. Mix in oats and rice krispies, then stir in chocolate chunks, coconut and walnuts until everything is well-distributed. With the help of teaspoon drop the dough onto prepared baking sheet. Bake for 11-13 minutes, until edges are turning golden brown. Cool for 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Source: Baking Bites