Simple Shortbread Cookies

These cookies are like potato chips to me...I can't eat just one.  But I do make it a point to share them or else I will end up eating them all. What I love about these simple shortbread cookies is they're so buttery and they have such a nice tender crumb. Another reason why I love them so much is they're absolutely effortless to make. And since I always have these ingredients on hand all the time, these cookies have quickly become my standby favorite.


Simple Shortbread Cookies
Makes about 2 dozen cookies
Allergy note: contains wheat and dairy ingredients 

2 cups all-purpose flour
1/2  tsp. salt
1/2 cup plus 2 Tbs. sugar
1 cup butter, softened to room temperature
turbinado sugar (i.e. Sugar in the Raw), optional

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.
In a medium mixing bowl, sift together flour and salt. Set aside. Using a separate mixing bowl and an electric mixer, cream butter and sugar till smooth. Add the flour mixture and mix until combined. You can either roll the dough into logs, chill them for an hour, then slice and bake them or use a small cookie scoop, gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely.

Egg-Free Oatmeal Raisin Cookies

I was so blown away by how well my ultimate chocolate chip cookies turned out, I just had to try the same technique on another cookie recipe. So my latest creation are these absolutely mouthwatering oatmeal raisin cookies. You wouldn't believe they're egg-free after you've tried one. Really! You'll be shaking your head in disbelief. I sure did.

Egg-Free Oatmeal Raisin Cookies
Makes about 2 1/2 dozen cookies, 3 inches diameter
Allergy Note: contains dairy and wheat ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1 cup (2 sticks) butter, softened to room temperature
1 cup sugar
1 cup brown sugar
8-oz. bar cream cheese, softened to room temperature
2 tsp. vanilla extract
1 1/2 cups raisins
3 cups rolled oats
1/2 cup hulled sunflower seeds (optional)

Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, nutmeg and cinnamon; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Add vanilla extract to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Add in raisins, rolled oats and sunflower seeds. Drop heaping tablespoons (I use an ice cream scoop) onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 15 to 20 minutes. Let them cool on the baking sheet for 10 minutes before transferring.

Egg-free Coconut Macaroons

I made these coconut macaroons for a play date last week and they were a hit. They're nice and crunchy on the outside and chewy on the inside. And the best part: they are soo easy to make. Just dump everything in a bowl, mix and then bake. I have to warn you though. . . they're very addicting :-) And if you drizzle or dip them in chocolate. . .good luck trying to resist them.

This recipe was adapted from Ina Garten's Coconut Macaroons.

Egg-free Coconut Macaroons
makes about 3 dozen
Allergy Note: contains dairy and wheat14 oz. bag sweetened flaked coconut
14 oz. can sweetened condensed milk
1/2 cup all-purpose flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat

In a large bowl, combine flaked coconut, flour and salt. Pour in sweetened condensed milk and vanilla extract. Mix until combined. Drop tablespoonfuls (or use a cookie scoop) onto the cookie sheet. Bake for 15 to 20 minutes or until golden brown. Let cool completely before removing from cookie sheet.

variations:
- drizzle or dip these macaroon in melted chocolate
- chop up 1/2 cup of dried fruits like pineapple, papaya or mangoes and add into the batter (I used jackfruit) 
- if you don't have a tree nut allergy, you can top each macaroon with some chopped nuts. suggestions: almonds, pistachios or cashews

UPDATE 3/25/10: I tried pulsing the shredded coconut in the food processor first before adding it into the batter and it really improved the texture of the macaroons.