Cookies are a popular sweet treat enjoyed around the world. In America and Canada, they are typically small, flat biscuits, while in England they come from the Dutch word "koekje," meaning "little egg."
The first cookie is believed to have been invented in Iran and made from small egg slices.
Handmade cookies are made by using water to create a thin base and then adding butter and eggs. This allows bubbles to emerge and creates the cookie's crisp taste.
Here are two cookie recipes for you to try:
Original Cookies:
Ingredients:
Butter (200g)
Milk (50g)
Sugar (70g)
Salt (2g)
Gluten Flour (250g)
Almond Powder (50g)
Instructions:
1. Heat milk and sugar over water until sugar melts, cool, and set aside.
2. Soften the unsalted butter at room temperature. Do not heat the liquid.
3. Beat the butter with an electric whisk until it is fine, white, and grainless.
4. Add the cooled milk and sugar water in batches and beat well each time. Whip until fluffy and glossy.
5. Add almond powder, which makes the finished product crispy and delicious.
6. Mix in the sifted plain flour, then add the almond powder and salt.
7. Mix well with a spatula and the batter is ready. Preheat the oven to 170 degrees.
8. Put the batter in a piping bag and, using a large cookie tip, squeeze any pattern you like onto a nonstick baking sheet. Grease paper or linoleum if it is not a non-stick baking sheet.
9. Bake in the preheated oven at 170℃, paying attention to the coloring of the cookie.
10. Let cool in the air, then cool thoroughly and store sealed.
Cranberry Cookies:
Ingredients:
Butter (100g)
Sugar (40g)
Egg (30g)
Low gluten flour (160g)
Dried Cranberry (30g)
Instructions:
1. Chop the cranberries and beat the eggs. The butter should be soft enough to look like a paste.
2. Add sugar to the butter and mix well.
3. Add the egg mixture three times, a small amount several times to avoid the separation of water and oil.
4. Sift in the plain flour and mix well until there is no dry powder.
5. Add crushed cranberries and mix well.
6. Place on oiled paper and shape into cuboids by hand.
7. Wrap in oiled paper and refrigerate for 1 hour.
8. Remove from the freezer and leave at room temperature for about five minutes.
9. Preheat oven to 155℃ while slicing. The cut cookies are laid out on a non-stick baking sheet.
10. Place in the middle of the oven and bake for 20 minutes.
