Hot Chocolate Chip Cookie Pies

image & recipe @yummly.com/PickyPalate

image & recipe @yummly.com/PickyPalate

image & recipe @yummly.com/PickyPalate

Ingredients:

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles (I used a cup to press out all the circles)
1 batch of your favorite cookie dough

1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

Method:

1. Preheat oven to 350 degrees F. Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.

2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed. Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don’t overfill your crusts.

3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

Sugared raspberry biscuits

INGREDIENTS

24 biscuits

image @http://aww.ninemsn.com.au

Basic biscuit dough:

• 90g reduced-fat margarine
• 110g (½ cup) caster sugar
• 250g (1 2/3 cups) plain flour
• pinch salt
• 1 teaspoon vanilla essence
• 1 egg, lightly beaten

Sugared raspberry biscuits:

• 1 quantity of basic biscuit dough
• 70g (¼ cup) raspberry jam
• 24 fresh raspberries, if desired
• icing sugar to dust

Method:

Basic biscuit dough:
Cream margarine and sugar in a small bowl with an electric mixer until light and fluffy. Add remaining ingredients and beat until just combined (do not overbeat or dough will become tough).

Divide dough in half and roll each half in caster sugar to form 2 x 12cm logs. Wrap each log in plastic wrap and freeze for 2 hours or until very firm.

Cut each log into 12 x 1cm biscuits, place on greased baking sheets and bake in a moderate (180°C) oven for 15-18 minutes or until lightly browned around the edges. Cool on wire racks.

Hint: Dough can be frozen for up to 2 months.

Sugared raspberry biscuits:
Follow the basic biscuit dough recipe to the end of step 4.
Before placing baking sheets in the oven, make a hollow in the centre of each biscuit with your forefinger or the back of a teaspoon.

Place ½ teaspoon of raspberry jam in each hollow and bake as for the basic biscuit dough recipe.

Place a fresh raspberry on top of each biscuit before serving, if desired, and dust with icing sugar.

Nut Lace Cookies

Prep Time: 10 mins

Cook Time: 11 mins

Image @http://www.flickr.com

Ingredients:

Yields: 2-3 Dozen

• 1 1/2 cups oatmeal
• 1/2 cup margarine
• 1/2 cup chopped pecans
• 1 egg
• 3/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla flavouring

Method:

1. Place oatmeal in bowl.
2. Melt margarine and pour over oats.
3. Sift dry ingredients together.
4. Mix dry ingredients in with margarine and oats.
5. Beat eggs and vanilla together.
6. Blend this in the oats mixture.
7. Add pecans and mix well.
8. Cover cookie sheets with foil.
9. Drop by teaspoons onto cookie sheet.
10. Do not preheat oven.
11. Bake at 160'C [325'F] for 11 minutes.
12. Allow to cool before removing from foil.

Oven temperature guide

Cake tin sizes

Sugar temperature guide

Melting Moments

image @http://www.food.com

Ingredients:

Makes 16-20

• 3 tbsp. [40g / 1 1/2oz] butter or margarine
• 5 tbsp. [65g / 2 1/2oz] lard
• 1/2 cup [75g / 3oz] caster sugar
• 1/2 egg, beaten
• few drops of vanilla or almond essence
• 1 1/4 cups [150g / 5oz] self-raising flour
• Rolled oats for coating
• 4-5 glasé cherries, quartered

Method:

1. Preheat the oven to 180'C conventional [350'F / Gas 4]. Grease two baking trays. Cream together the butter or margarine, lard and sugar, then gradually beat in the egg and vanilla or almond essence.
2. Stir the flour into the beaten mixture, then roll into 16-20 small balls in your hands.
3. Spread the rolled oats on a sheet of greaseproof paper and toss the balls in them to coat evenly.
4. Place the balls, spaced slightly apart, on the prepared baking trays, place a piece of cherry on top of each and bake for 15-20 minutes, until lightly browned. Allow the cookies to cool for a few minutes before transferring to a wire rack.