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-> Recipe Collection
-> Pesach Recipes
jackiejoel3
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Mon, Mar 26 2012, 5:53 am
I want to make cookies that don't need a whole bag of ground nuts. No allergies it just gets expensive when my crew can go through a batch a day! In the stores they sell boxes for 30 NIS of just plain chocolate cookies anyone have any recipes like this?
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ra_mom
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Mon, Mar 26 2012, 9:01 am
crinkle cookies from Tamar Ansch
http://www.chabad.org/library/.....s.htm
fudge cookies from Ami
Fudge Bombs
3 cups confectioners sugar
1 tsp vanilla extract or 1 Tbsp sugar
2/3 cup cocoa
1/8 tsp salt
1/2 cup egg whites (must be measured)
1 1/2 cup chocolate chips or chopped chocolate
Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites and mix until combined. Batter should be thick and glossy.
Stir in chocolate chips.
Drop spoonfuls of batter onto 2 parchment lined cookie sheets, about 5 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
Bake in oven preheated to 350 for 12-14 minutes, until tops look slightly cracked.
Let cookies cool COMPLETELY on baking sheet and do not move them.
When cool, transfer to airtight container for 3 days, or freeze.
Yield: 25 cookies
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c.c.cookie
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Mon, Apr 02 2012, 1:40 am
ra_mom wrote: | crinkle cookies from Tamar Ansch
http://www.chabad.org/library/.....s.htm
fudge cookies from Ami
Fudge Bombs
3 cups confectioners sugar
1 tsp vanilla extract or 1 Tbsp sugar
2/3 cup cocoa
1/8 tsp salt
1/2 cup egg whites (must be measured)
1 1/2 cup chocolate chips or chopped chocolate
Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites and mix until combined. Batter should be thick and glossy.
Stir in chocolate chips.
Drop spoonfuls of batter onto 2 parchment lined cookie sheets, about 5 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
Bake in oven preheated to 350 for 12-14 minutes, until tops look slightly cracked.
Let cookies cool COMPLETELY on baking sheet and do not move them.
When cool, transfer to airtight container for 3 days, or freeze.
Yield: 25 cookies |
What do I do with the rest of the egg whites?
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willow
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Mon, Apr 02 2012, 12:09 pm
ra_mom wrote: | crinkle cookies from Tamar Ansch
http://www.chabad.org/library/.....s.htm
fudge cookies from Ami
Fudge Bombs
3 cups confectioners sugar
1 tsp vanilla extract or 1 Tbsp sugar
2/3 cup cocoa
1/8 tsp salt
1/2 cup egg whites (must be measured)
1 1/2 cup chocolate chips or chopped chocolate
Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites and mix until combined. Batter should be thick and glossy.
Stir in chocolate chips.
Drop spoonfuls of batter onto 2 parchment lined cookie sheets, about 5 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
Bake in oven preheated to 350 for 12-14 minutes, until tops look slightly cracked.
Let cookies cool COMPLETELY on baking sheet and do not move them.
When cool, transfer to airtight container for 3 days, or freeze.
Yield: 25 cookies |
Do the egg whites need to be whipped
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ra_mom
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Mon, Apr 02 2012, 11:53 pm
c.c.cookie and willow, I made these today.
I just put the entire 1/2 cup of egg whites in, where it says to only put in part of it.
Did this by hand (yes, took a slow and steady hand). Did not beat up the whites first.
I used 3 cookie sheets. 5-6 cookies per sheet. Got about 15-18 cookies (17 huge ones to be exact. they really spread out.)
Cooled completely. Then refrigerated until very cold. Only then removed the fudge bomb crinkle cookies from the parchment / foil paper. They crack if not.
Froze right away so they wouldn't melt.
Chocolate fudge goodness
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chocolate moose
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Tue, Apr 03 2012, 12:24 pm
we don't use potato startch so I only make the nut cookies, meringue, and my chocolate torte. I know what you mean about the nuts, but you have to put something in your baking, kwim ?
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