As mentioned at the last previous post, i reduced the sugar measurement, and it turned out Oishii...

Anyway, i double the ingridient since im making double quantity... hence :

250g butter or unsalted margerin (butter is the best)
3/4 cup sugar (u can add more if you like as sweet as my maid)
4 cup self raising flour, sifted
1/2 teaspoon baking soda
4 orange skin peel and chop
1/2 of fresh orange juice
1/2 lemon skin peel and chop
1/5 of fresh lemon juice
2 eggs

1. Creaming method
2. add in orange juice + lemon juice + orange skin + lemon skin to the mixture
3. add in self raising flour
4. heat oven 180c and bake for 10min-15min or until the cookies turned golden brown

P.s: Creaming method - add in butter and sugar, beat until fluffly and pale, then add in eggs

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Since yesterday i have the urge to bake cookies, due to a long period of discussion with one of my gaming friend about cookies, ice cream and cake... i decided to bake a tin... lol...

so i search through recipe online at Kraft.au and happen to find a Coffee, Cho chip biscuit... so without any hesitation... i decided to try it....

the result was ok, very crunchy and yummy but amai... (too sweet)... which one of my maid was overjoyed ... because she love sweet stuff... imagine, when she drink plain water, she will take another spoon of sugar just to eat it... @@"' so ended up the cookies... is her love...

i make different shape of cookies with the cookies cutter... Kawaii... and my very last cookies shape was my dog head.. hahaha i make a super extra large cookies.. and i gave to my maids... since my dog cannot eat chocolate...

ill make improvement to the cookies recepi b4 i post it here...

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Remember my strawberry almond pie? yeah it need 1 hour to chill so while waiting, i make another recipe which is Dried Cranberry Shortbread... it taste so YUMMY... and i got this recipe from Martha Stewart's cookies book :P

My mum said it smell so good.... :P but fattening la... lol

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar ( i reduce to 1/2 cup cause i dont like sweet things)
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

-Method-
Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners� sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges.

Cookies will keep for 5 days at room temperature in an airtight container.

Source

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You will see my yellow brownish cookies - because the bell didnt rang so we over baked lol

On last friday i baked cookies again... this time i make 2 recipes....
All recipe i obtained from Martha Stewart's recipe books ~ Holiday Cookies ~

Double Chocolate Cookies -makes about 3 dozens-

Ingredients:-
1 cup all-purpose flour
1/2 cup unsweetened Dutch-Process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4 inch chunks)
1/2 cup or 125g unsalted butter
1 1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Next
I changed the ingredients to dried cranberries since i don't have currant and no i don't have bourbon too... lol

Dried Cranberries Cookies
Original title is ( Bourbon Currant Cookies )
Makes 6 dozen

1 cup 250gm unsalted butter, softened
1 cup sugar
2 large eggs
3 cups sifted all-purpose flour, plus more for work surface
1/3 cup bourbon (neh i didnt put this one... erm i should have put vodka lol)
1/2 cup dried currants (i replace it with dried cranberries
4 tablespoons heavy cream

Directions

1. Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, bourbon, and currants; mix until well combined.

2. Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.

3. Bake until pale golden brown, about 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

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It been zillion years I didnt bake... yesterday, with permission, i tried baking Macaroon (muahah I dont even know what it that but is easy n SIMPLE!) so... of me go...

Ingredients:
1: 225g of Ground Almond (will taste nicer if slighty roaster - well is not in the book instruction but... i think it will taste nicer instead of raw almond touches on ur tongue later)

2. 225g of castor sugar (trust me you wanted to reduce to 50g, which i reduced to 125g and is still so sweet!)

3. 4 egg white size C (size 3)

Method:
1. Put in the Ground Almond, Castor Sugar and unbeaten egg white into a big bowl and star stirring until it mixed well :D

2. Use rice paper (alternative to this is clean plastic bag) and make it into a cone, cut a small hold and pump the mixture into the baking plate (grease it with margerin or butter, or u can replace it with edible rice paper - yes edible plz, if not the end product will stick on the paper) Note: there were no butter used hence it will stick on the plate.

3. Heat up the oven 160 C or 325 F, bake the macaroon for 15min to 20min until it turn slight golden brown~.

4. let it cool on the rack and served. :D

My 1st trial of Macaroon... muaha... the smell of Almond is oishii... (confess! my dog keep chasing me for more)

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