Food recipes
Noah Bedoahs (Chocolate Chip Shortbread Cookies)
Noah Bedoahs (Chocolate Chip Shortbread Cookies) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sul...
Noah Bedoahs (Chocolate Chip Shortbread Cookies)
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 275.
Line 2 cookie sheets with parchment paper or leave them ungreased.
Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients on low speed and continue to blend for 10 seconds.
Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes.
Scrape the bowl.
Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the sheet and cut it in half.
There should be no doughy strip in the center.
Allow the cookies to cool on a rack.
Makes 15 - 17 cookies.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 275.
Line 2 cookie sheets with parchment paper or leave them ungreased.
Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients on low speed and continue to blend for 10 seconds.
Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes.
Scrape the bowl.
Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the sheet and cut it in half.
There should be no doughy strip in the center.
Allow the cookies to cool on a rack.
Makes 15 - 17 cookies.