Chocolate Chip Cookies

Ingredients:
2 cups (12 oz.) all-purpose flour
1 cup (2 sticks) salted butter, softened tsp. salt
cup sugar 1 tsp. baking soda
1 cup packed brown sugar 1 tsp. baking powder
2 eggs 1 c semi-sweet chocolate chips
2 tsp. vanilla extract

Directions

Preheat oven to 360 degrees.

Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed).
Add both eggs and vanilla and beat for an additional 2 minutes.
Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
Add chocolate chips until well distributed. The cookie batter should be somewhat thick.
Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with
parchment paper.
Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the
cookie sheet for an additional 2 minutes.
Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to
cool on the paper for at least 3 minutes before serving

Oatmeal Cookies

Ingredients:

3 eggs, well beaten 2 1/2 cups flour

1/2 cup raisins 1 teaspoon salt
1 cup butter 1 teaspoon ground cinnamon
1 cup brown sugar 2 teaspoon baking soda
1 cup white sugar 2 cups oatmeal.

Directions:

Combine eggs, raisins and vanilla and let stand for 1 hour covered with plastic wrap.
Cream butter and sugar. Butter and sugar are creamed
Add flour, salt, cinnamon and baking soda to sugar mixture. Mix well.
Blend in egg-raisin mixture and oatmeal. Dough will be stuff.
Drop by heaping teaspoon onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
To make large oatmeal cookies, get a 1/4 cup and scooped the dough in it and formed the cookie on the cookie sheet.
Bake at 350 F for 10 to 12 minutes or until lightly brown

Butter Cookies

Ingredients:

1 cup butter softened 3 2/3 cups cornstarch

1 cup white sugar 1 teaspoon cream of tartar
3 eggs 1 teaspoon baking powder

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until smooth.
Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended.
Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until light brown.
Remove to wire racks to cool.

CHOCOLATE CRINKLES

Ingredients

2 cups sugar 1/2 teaspoon fine salt

3 cups all-purpose flour 3/4 cup oil (canola, vegetable or corn oil)
2 1/2 teaspoons baking powder1 4 eggs
1/4 cup Dutch-processed cocoa 2 teaspoons vanilla extract

Directions

Preheat oven to 350 F degrees.

Mix first 5 ingredients in a large bowl, mix oil and the rest of the ingredients in a big measuring cup or in another bowl, mix
well before adding it to the flour mixture. Mix until well combined.
Shape into 1 balls then roll it on confectioners sugar ; arrange about 2-inches apart on a baking sheet.
Bake until the top cracks.
Immediately transfer cookies to a wire rack to cool. Dust with more confectioners sugar if needed

Butter Cookies

Ingredients:

1 cup butter softened 3 2/3 cups cornstarch

1 cup white sugar 1 teaspoon cream of tartar
3 eggs 1 teaspoon baking powder

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until smooth.
Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended.
Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until light brown.
Remove to wire racks to cool.

Pacencia

Ingredients:

4 eggwhites 1/4 tsp. baking powder

1 cup sugar 1 tsp. vanilla or almond extract
1/2 c. flour

Directions:

Preheat the oven to 275 F/140 C.

Beat the egg whites until stiff. Add the sugar gradually while still beating.
Add the vanilla or almond extract.
Sift the flour and baking powder together.
Add to the egg whites and fold in.
Attach the coupling into a piping bag but don't put any icing nozzle.
Spoon the mixture into the bag.
Pipe flat coin sized rounds (about 1 1/2" in diameter) onto lined baking sheets and bake for 20 minutes or until light brown
and crisp.

Lengua De Gato

Ingredients

1 cup flour 1/2 cup sugar

3 egg whites 1/4 tsp vanilla extract
1/2 cup butter

Directions:

Use a mixer (set at medium speed) to cream the butter. Gradually add sugar. Continue mixing until light and fluffy.
Add egg whites; beat thoroughly after adding each one. Add vanilla essence.
Sift flour and add to the batter, blending well to form a smooth mixture. Transfer the mixture into a small-tipped pastry
bag.
Pipe 4-inch strips of the batter onto baking trays that have been greased and floured. Make sure that the strips are at least
2 inches apart.
Bake each batch in oven preheated at 350F for about 7 minutes or until edge of each cookie is light brown.
Remove cookies from the tray and transfer to a plate. Set aside to cook before serving or putting into airtight canisters.

broas - filipino ladyfinger cookies

INGREDIENTS

3 eggs, separated
80g (6 tablespoons) caster sugar
65g (8 tablespoons) sifted plain flour
2-3 tablespoons icing sugar for dusting

DIRECTIONS

1. Preheat the oven to 170*C

2. Line two baking trays with parchment/baking paper.
3. In a large bowl, whisk the egg yolks with 1 tablespoon of the caster sugar until pale. Set aside.
4. In the bowl of your stand mixer, whip the egg whites until frothy/foamy.
5. Add the caster sugar, one tablespoon at a time and continue whipping until you get stiff peaks and the
meringue is glossy.
6. Fold in the beaten egg yolks.
7. Add the sifted flour and gently fold until incorporated.
8. Spoon the mixture into a piping bag and pipe into 3.5 inch long strips.
9. Using a fine sieve, dust the cookies with icing sugar.
10. Bake in the preheated oven for 12 minutes.
11. Turn off the heat and with oven door slightly open, leave the trays in the oven for 15 minutes more, to
let the cookies dry.