Fortune Cookie Recipes

Four Spices Delicious Cookies

If you are looking to prepare a new and tasty cookie recipe, then you will gonna love this. You will need:

• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 2 1/2 cups of all purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3/4 teaspoon ground cinnamon
• 1 cup of brown sugar
• 1/2 cup butter
• 1/2 cup shortening
• 1/4 molasses
• 1 egg
• 2/3 cup of coarse granulated sugar

Instructions:

1. Sift together the flour, baking powder, baking soda, ginger, salt, cloves, nutmeg and cinnamon. Leave to stand. In a bowl, add the brown sugar, butter and shoretening. Then add in the molasses and egg. Then add in the earlier mixture.
2. Cover and allow the dough to chill for around 1 1/2 hours.
3. Preheat the oven to 350 degrees.
4. Roll the dough into small balls. Then roll each ball in the coarse sugar.
5. Grease the baking sheets lightly, and place the small rolled pieces 2 inches apart and then apply a bit of pressure to flatten them slightly.
6. Allow the cookies to bake for 10 minutes, until the cookies are cracked. Remove them and serve!

You can keep these delicious cookies in an air tight container for up to 2 weeks. Have fun making them! Check out our other cool cookies recipes as well!

Chocolate chips cookies

Passover Chocolate Chip Cookies

I think one of my favorite sweet treats during Passover is chocolate chip cookies. At one time, we were able to buy them processed in a box and then the only company that had been manufacturing them quit making them. My mom always bought several boxes of these cookies to get us through the week of passover. Once they quit making the boxed cookies, we started seeing kosher for Passover chocolate chips at the market and so we decided to make the cookies ourselves.
I'm going to share two recipes with you as you can not always find kosher for Passover brown sugar. The recipes are very similar, the second one omitting the brown sugar and adding in orange juice.

Here are the ingredients for the recipe using brown sugar:

• 2 ½ cups chocolate chips
• 2 eggs
• 1 ½ cups butter or margarine
• 1 ½ cups cake meal
• ½ cup matzah meal
• 1 ¾ cup brown sugar
• 2 tablespoons vanilla sugar
• ¼ teaspoon salt

Mix together the eggs, sugars, butter and salt. Once mixed, add in the cake meal and matzah meal. Mix well. Finally, add in the chocolate chips. Drop by large tablespoonful onto greased cookie sheets. Bake at 350 degree for thirteen to seventeen minutes. Cookies should be a brown color. Remove to cooling rack and enjoy.

If you can not find the brown sugar at your local store, here's another recipe:

• 1 cup chocolate chips
• 1 ½ cups cake meal
• 2 eggs
• 1 tablespoon orange juice
• 1 ½ cups white sugar
• 2 sticks of butter or margarine, softened
• 1 teaspoon potato starch
• 1 teaspoon salt
  

If you can find kosher for Passover vanilla, add in one teaspoon.

Cream together the butter and sugar. Add in the eggs and mix. Next, add in the cake meal, orange juice, potato starch and salt. Mix thoroughly. Gently add in the chocolate chips. Drop by large tablespoonful onto greased cookie sheets. Bake at 350 degrees fifteen to seventeen minutes. Cookies should be a brown color. Remove to cooling rack.

If you like nuts, you can add in one half cup chopped walnuts. Add them in at the same time you are adding in the chocolate chips.

These cookies come out on the hard side. They are not soft and chewy. They make a great ending to any meal. They also pack very nicely in the kids' lunches. We actually enjoy putting them in the freezer, making them just a little bit harder before eating.

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

Making Great Cookies - 5 Tips to Help You Bake Amazing Cookies

Check out more food recipes!

Making homemade cookies is a rewarding activity. It's even more rewarding if the cookies are great tasting, soft, and buttery. The tips below will help you take your homemade cookies from good to amazing!

1. Butter or Shortening? Knowing the differences between butter and shortening can help you decide which ingredient is right for your cookies. The main reason for using shortening instead of butter is that it has a higher melting point. This helps the cookies maintain their shape during baking, leaving you with a puffier, more cake-like cookie. Butter's lower melting point increases the spread of the dough during baking, resulting in a flatter, browner, and crispier cookie. Butter also has water in it naturally, while shortening does not. If you plan to use shortening in a recipe that calls for butter, you may want to add some water to the dough; about 1.5 teaspoons per ¼ cup of shortening. Most people will still prefer the taste of butter over shortening.

2. Do Not Over mix. With most cookies, mixing the dough too long can result in cookies that are dry and tough. Once the flour is introduced to the dough, only mix until the flour is incorporated. Once flour is moistened and mixed or kneaded, the gluten in the flour develops a strong network which gives structure to the dough. If you prefer soft cookies, be sure to keep the mixing to a minimum.

3. Do Not Over bake. Follow the baking directions on the recipe, but consider removing cookies from the oven at the low end of the suggested baking time. Cookies should look underdone in the center when they are removed from the oven. If the centers appear done, the cookie will cool a bit too crunchy and lose its soft and chewy quality. Do not remove them from the cookie sheet right away, because they will continue to cook and set up on the hot sheet. After about 2 minutes, it is safe to move them to a cooling rack. Cooling on a rack helps keep them from getting soggy bottoms.

4. Use a Good Baking Sheet. Shiny baking sheets work the best for cookies. Sheets which are dark can cause the cookies to get too brown on the bottom and around the edges. It is best to allow baking sheets to cool between batches, as well. Cookies dropped onto hot cookie sheets can melt too quickly, which causes them to spread too much.

5. Store Cookies Properly. Once cookies are completely cool, they should be stored in a plastic container, a cookie jar with a tight-fitting lid, or a plastic zipper-bag. This will keep them from drying out and getting too hard or crunchy. If your cookie has frosting, be sure to separate layers with wax paper or parchment paper, otherwise the cookies will stick together. Most cookies can be frozen in plastic containers and thawed prior to serving.

BONUS TIP: Always "poison-check" your dough and cookies before serving! After all, the one who makes the cookies should get the first taste!

Jennifer Stott is a wife, mom, blogger, piano teacher, cookie maker, self-help nut, and super hero. I've gained all my cookie-making skills from experience, and a little wisdom from those who have gone before me. Get insights and great recipes at my blog, http://www.jensfavoritecookies.blogspot.com/