Chocolate Crispy Cookies

Chocolate Crispy Cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine or butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups Rice Crispies  or  oatmeal
• 1 cup semi-sweet chocolate chips

Preheat oven to 350F. Cream butter and sugar together. Add egg and vanilla, mix well. Add flour, baking soda and salt. Mix to form dough. Stir in Rice crispies and chocolate chips. Drop by rounded spoonful onto baking sheet and bake for 12 minutes. Cool on wire rack. Enjoy! 

Fried Fruits And Ice Cream

1 can Fruit Cocktail, drained
1 quart (4 cups) vanilla ice cream, slightly softened
40 pc pan Americano
1/2 tsp ground cinnamon, mixed with 3 tbsp powdered milk


 1. MIX Fruit Cocktail with ice cream until well-blended. Cover and freeze for 4-5 hours.

 2. FLATTEN bread using rolling pin. Arrange on a tray and sprinkle with cinnamon mixture. Fit each piece into large muffin pan to form a "cup" shape.

 3. USING ice cream scoop, scoop ice cream-fruit mixture into each bread ( 20 pieces only). Cover with another slice of bread. Then back to muffin pan. Cover with foil and freeze overnight. Take out from the freezer when just about to fry the pieces.

 4. USING a tong, hold each “ball” and deep-fry in very hot oil until just golden. Drain on paper towels. Drizzle with chocolate syrup if desired. Serve at once.

Royal Shortbread Cookies

INGREDIENTS:

1 cups all-purpose flour
1 stick salted butter at room temperature
1/2 cup confectioners sugar
1/2 teaspoon pure vanilla extract
1/3 cup finely chopped semi sweet chocolate, for dipping


 DIRECTIONS:

With a hand mixer on the medium speed, beat the butter until smooth and creamy for about a minute.
Add the sugar and beat until smooth.
Beat in the vanilla extract.
Then gently stir in the flour mixture and make the dough out of the batter by kneading it gently on a lightly floured surface.
Wrap the dough in plastic wrap and chill the dough until firm (at least 1-2 hours).
 Preheat oven to 350 degrees F.
Line the baking sheet with parchment paper.
 On a lightly floured surface roll out the dough upto a 1/4 inch thick circle.
 Cut into the desired shapes using a cookie cutter. I used the heart, oval and the round shapes.

For the round shapes, to have a different design, I used a toothpick and pressed it into the dough to create the lines over the cookies.

Place the cut cookie shapes on the baking sheet and place in the refrigerator for about 15 minutes.
The refrigeration helps the cookies to maintain their shapes even after baking.
Bake for 6-8 minutes or until cookies are very lightly browned.
Mine were done in about 7 minutes.
Let the cookies cool. For Chocolate Dipping:
Place 1/3 cup finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat.
Don't overheat. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.
The chocolate which I used was the one with almonds so the dipping has a rough edge and not smooth as seen in the photo.
Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator until the chocolate has hardened (for 10-15 minutes).
I made around 15 cookies with 1.5 inches of cookie cutters.