|Slow Cooked Beef Stew||
Last updated: 2008 Oct 12
|Mexican Wedding Cookies|
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These are an excellent source of
dietary chocolate, presented in a
pleasingly chewy and easy-to-eat package. They are also very easy and
fast to make.
IngredientsAll measures are given in grams (g), so get yourself a decent digital scale for the kitchen and cut your washing up. I use a Pelouze "postal scale" (which I got in about 1996, long before digital scales started appearing in cooking stores), it is sold in office supply stores and will weigh up to 2000g (about 4.5lbs) in 2g increments. These days there are some good, and perhaps less expensive, alternatives to be found in most stores that sell cookware. This works well for most ingredients (including liquids), just put your mixing bowl on the scale, hit the "zero" button and pour everything into the one bowl. For the very small quantities like salt and baking powder I have a second scale (A Salter model 1250) that weighs up to about 250g in 0.1g increments (I got this from LondonDrugs who sell it as a "dietary scale").
ModificationsI have found that adding a bit of jam or a marichino cherry to the top of the cookies (just make a depression with your thumb and spoon in a bit of jam) can make a very nice variation. In the picture at the top of this page I used raspberry jam and marichino cherries.
You can just use all brown sugar (294g) instead of the brown and white mixture.
For even more chocolate add 100-200g of chocolate chips to the dough at the end of the mixing.
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