New Cookies recipes

Ingredients:-

• ½ kg almonds, whole, blanched
• 1 cup sugar
• 2 eggs, beaten lightly
• 2 cups water
• 3 cups powdered (confectioner’s) sugar
• ½ cup sugar

Food preparation:

1. Preheat oven to 175 C.
2. Place the almonds & sugar in a food processor & process until the almonds are finely pulverized.
3. Remove to a bowl.
4. Make a well in the center of the almonds & stir in the eggs with a wooden spoon until the dough starts to come together.
5. Knead the dough until smooth. Cut into 4 equal portions & place on a floured work surface.
6. Roll one portion out into a rope about three-fourth inch in diameter. Press down with your palm to flatten the rope to about half-inch thickness.
7. Cut the rope on a diagonal into 1-inch pieces & remove to an ungreased cookie sheet.
8. Repeat with the remaining dough.
9. Bake cookies for aobut 12-15 minutes, or until they are lightly browned on top.
10. Remove to racks & cool completely.
11. While the cookies bake, bring water & half cup sugar to a rapid boil in a saucepan over high heat.
12. Stir to dissolve sugar & let boil for 10-15 minutes.
13. Remove & cool to room temperature.
14. Stir in the orange flower water. Put powdered sugar in a large bowl.
15. To finish, dip each cookie first in the sugar syrup to wet.
16. Then toss in the confectioner’s sugar to coat well.
17. Place on a rack to dry & repeat with the rest of the cookies.

These easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.

Ingredients:-

• Half cup —– Whole wheat flour
• Half cup—–all-purpose flour
• 2 tbsp—–toasted wheat germ
• 2 tbsp—–brown sugar, firmly packed
• Half tsp—–baking soda
• One eight tsp—–salt
• Half cup—–ripe mashed mango
• 2 tbsp—–vegetable oil
• 1—–egg, beaten
• 1 tbsp—–skim milk
• Quarter tsp—–coconut extract
• Quarter tsp—–almond extract

Food preparation:

1. Combine first 6 ingredients in large bowl ; make a well in center of mix.
2. Combine mangos, oil, egg, milk & flavorings; add liquid mix dry ingredients, strings just until dry ingredients are moistened.
3. Spoon batter intro greased & floured miniature muffin pans, or pans which have been lined with miniature muffin cups.
4. Fill three fourth full, Bake at 350 degrees for 10 to 12 minutes or until golden brown.
5. Remove from pans & let cool slightly on wire rack.

• 1 cup margarine, softened
• 1/4 cup confectioners’ sugar
• 1 tsp vanilla extract
• 2 cups flour
• 1/2 cup toasted pecans, chopped

For Coating

• Confectioner’s sugar

• Egg white ——-04
• Caster sugar——-1-1/4 cups
• Sifted corn flour ——-1 tbsp
• White vinegar ——-1 tsp
• Red food colour ——- 2 drops