elkica: (Default)
Here is the recipe of the cookies that I made. It's quite easy and they are very quickly done.


Makes 20 cookies, 2 cookies per serving

Like a very nutty, almost-flat oatmeal cookie, these crispy cookies are a great treat paired with coffee or tea.

1/2 cup lightly toasted pecans - I just use ordinary pecans that I chopped beforehand. You can buy already chopped.
1/2 cup rolled oats - ordinary oats works just as good. I also chopped them before hand and discovered that I have a thing for chopping. Maybe it just that I got this little, 15-years old and never used chopper and it's so cute.
1/2 cup light brown sugar
2 tablespoons all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon kosher salt
1 large egg

Place the pecans and oats in a food processor fitted with a steel blade and pulse until well chopped but not butter smooth. Add the sugar, flour, baking powder and salt and pulse again. Add the egg and pulse until it becomes a gooey batter. Cover and refrigerate for at least 1 hour.
Divide into 20 portions, using a teaspoons. Cover and refrigerate for up to 2 months or bake.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Using the amount of cookie dough you want to bake, drop portions of dough on the pan (or what ever you bake in) and press them down (but be ware, they are really sticky). Transfer to the oven and bake until lightly colored on the edges, about 12 minutes. Do not remove from the baking sheet until fully cooled.

~ If you discard the 1 hour in the fridge thing, this took 15 minutes for preparation and 12 minutes for baking, of my time.

I also wanted to do the LEMON MERINGUE COOKIES (but I'm still thinking what could I use instead of cream of tartar. I don't know if the lemon juice would work here, since the lemon juice is already in the recipe. Well, here is the recipe and if you make them, let me know how are they.


Makes 16 cookies, 4 cookies per serving

Light, tart and airy, these lovely little cookies are addictive.

2 large egg whites, at room temperature
1/2 cup sugar
2 teaspoon lemon juice
1/2 teaspoon freshly grated zest
1/8 teaspoon kosher salt
1/8 teaspoon cream of tartar ( judging by the ingredient this cookies must be really, really small )

Preheat the oven to 300 °F. Line the baking sheet with parchment paper
place the egg whites in the bowl of a mixer witted with a whisk attachment and beat until soft peaks form. Gradually add the sugar, lemon juice and zest, salt and cream of tartar.
Drop by rounded spoonfuls onto the prepared baking sheet and transfer to oven. Bake until firm and dray, about 25 minutes. Transfer the baking sheet to a wire cooling rack (what's that). Let the sheet cool completely betwen batches and repeat with the remaining dough.

Both recipes are from the book: 100-calorie snack cookbook by Sally Sampson

Good appetite.


elkica: (Default)

April 2014

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