FANTASTIC EAT SOME MORE COOKIES
500 g butter
1½ cup maizena
1 cup icing sugar
3 cups flour
1 handful of fine cut almonds

Beat butter and sugar till soft and fluffy.
Sift maizena and flour. Add almonds. Make a soft dough with the butter/sugar mixture.
Separate into 3.
Roll each like into a swissroll. Leave them in the fridge until hard.
Slice and bake in a preheated oven on 180 °C for 20 minutes or until done.
NOTE:  Shaheeda Tiry  – I put choc chips, peanuts, or cherries in my separate dough.
Photo:  Carmari Fourie Strobos

Notas:
Riki van der Walt –  Net ‘n geval van persoonlike opinie – ek bak dit gewoonlik teen 150ºC – juis moet hierdie koekies NIE verkleur nie! Dis heerlik!!

Riki van der Walt  – 60 ml varsgekapte roosmaryn ipv amandel absolute smaaksensasie!!

KARAMEL FUDGE MET KOEKIES
Resep van ‘n vriendin.
600 g marie koekies, stukkend gedruk
500 g versiersuiker
500 g margarien, gesmelt
360 g caramel treat, geklits
10 ml vanila geursel

Meng marie koekies en versiersuiker goed.
Kilts margarien, caramel en vanila saam.
Voeg dit by marie koekies.
Druk plat in bak.
Plaas in yskas.
Sny in blokkies.
Resep geplaas en foto:  Poppie Naude

YASMEEN’S LAMINGTONS
4 eggs
250 g butter
2 teaspoons baking powder
½ cup of milk
3 cups of flour

Beat butter and sugar well.
Add eggs and beat some more.
Stir in the milk.
Fold in sifted dry ingredients.
Bake at 180 ºC for 30 minutes.

When cool, dip in a syrup made from:
4 tablespoon cocoa powder
1 ½ cups of water
1 tablespoon butter
3 cups of sugar

Mix all ingredients and boil together for 5 minutes.
Roll in desiccated coconut.
Recipe and photo: Yasmeen Ibrahim

JAM THUMBPRINT COOKIES
250 grams of butter
1 ½ cups of sugar
2 eggs
2 teaspoons of vanilla essence
3 ½ cups of flour
2 teaspoons of baking powder
pinch of salt
1 cup of desiccated coconut
½ cups of milk
jam

Cream butter and sugar until light and fluffy.
Add eggs and vanilla essence and cream some more.
Next add sifted flour, baking powder and salt.
Break off small pieces and roll into balls.
Dip each ball into milk and roll in desiccated coconut.
Press a hole in the center of each ball.
Bake for 15 minutes on 180 ºC.
Drop a little jam in each hole once out of the oven.
Photo: Yasmeen Ibrahim
Recipe posted by Yasmeen Ibrahim

CHOCOLATE BROWNIE COOKIES
114 grams baking chocolate (unsweetened or bittersweet)
2 cups granulated sugar
1 cup salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt

Preheat the oven to 180ºC.
Line a baking sheet with a silicone baking mat or parchment paper.
Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
Once cool, sprinkle generously with powdered sugar.
Photo: Lynn Cupido

FUDGE CHOCOLATE BROWNIE COOKIES
1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
1/2 cup melted butter
2 tablespoons vegetable oil
1 egg
2 teaspoons pure vanilla extract
1 1/3 cups all purpose flour (or plain flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup semi sweet chocolate chips, (add more if desired)

Preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper).
In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.

Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
Bake in hot preheated oven for 12 minutes. The cookies will come out soft from the oven but will harden up as they cool.
Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.
Recipe: Jacqueline Swattbooi

LEKKER KLAM GEMMERKOEKIES
Resep geplaas deur Malanie Tolmay
FOOD LOVERS RECIPES
4 koppies nat bruinsuiker (hou een koppie eenkant)
2 koppies margarien
1 kg goue stroop
16 koppies koekmeel
4 eiers
3 eetlepels koeksoda
1 teelepel sout
2 eetlepels kaneel
5 eetlepels gemmer

Room die margarien en suiker deeglik. Meng eiers een vir een by.
Voeg die stroop by. Los die koeksoda in ‘n klein bietjie melk op en voeg by die mengsel.
Sif die droë bestanddele saam en voeg by die mengsel. Meng tot dit ‘n stywe deeg vorm.
Knie goed en voeg die koppie bruinsuiker by wat jy eenkant gehou het.
Knie die bruinsuiker in by die deeg.
Rol balletjies en pak op ‘n gesmeerde pan.
Bak in ‘n vooraf verhitte oond by 180°C grade vir 10 – 15 minute.
Dit is heerlike koekies. Dit vorm krake oor die koekie en die koekie is effens sag en taai in die middel.
Die resep halveer ek ook gewoonlik, dan kry ek so 150 koekies uit.
Ek het gemmerkoekie hartjies gemaak en hulle het mooi uitgekom. Gewone resep gevolg en met wax papier uitgerol.

HOMEMADE “TIM TAMS”
For the cookies:
155 g unsalted butter at room temperature
1/2 cup granulated sugar (1/2 cup, or 115 g)
1 egg at room temperature
1/3 cup unsweetened dutch-processed cocoa powder
1 cup all-purpose flour
pinch of salt

For the filling:
115 g unsalted butter at room temperature
1 cup powdered sugar
1 tablespoon unsweetened dutch-processed cocoa powder
1 tablespoon malted drink powder (ovaltine or horlicks)
For the coating:
280 g milk or dark chocolate
1 tablespoon coconut oil

Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and cream until pale and fluffy. Scrape down the bowl, and add the egg and continue beating until the egg is incorporate and the mixture lightens in color. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft.
Scrape the dough out onto a piece of parchment paper. Add a second sheet of paper on top, and roll out the dough between the two sheets until it is a rectangle about 1/4-inch thick. Place the dough on a tray and freeze it for 30 minutes, or refrigerate it for 1-2 hours, until firm.
Preheat the oven to 180°C. Line two baking trays with parchment paper.
Cut the chilled dough into 28 small 1 1/4 in x 2 1/2 in rectangles. Place them in evenly spaced intervals on the baking sheets and bake for 10 minutes. Let the cookies cool completely at room temperature.

To make the filling:
Cream the butter until soft, then sift in the remaining ingredients and beat until light and fluffy. Spread a heaping teaspoon of filling on half of the cookies, or transfer the frosting to a piping bag and pipe an even layer of filling on half of the cookies. Top with the remaining cookies, then put in the refrigerator to chill while you make the coating.

To assemble:
For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt them together in the microwave in 30 second bursts, stirring after every 30 seconds to prevent overheating. Once the chocolate is mostly melted, remove and stir gently until smooth.
Using a fork or dipping tools, dip a chilled cookie in the melted chocolate and place it back on the baking sheet. If you want to create a wavy pattern on top of the cookies, lightly press the tines of the fork or dipping tool to the top while the chocolate is still wet. Repeat until all of the cookies are dipped. Chill in the refrigerator.
Photo and recipe: Talana Botes – Cerritelli

WENNER BOTTERKOEKIES
1 kg botter
500 g versiersuiker
5 ml sout
10 ml bakpoeier
1,5 kg koekmeel

Verroom botter en versiersuiker, voeg sout, bakpoeier en meel by en meng goed.
Rol in worse en pak op skinkbord, maak toe met kleefplastiek en plaas oornag in yskas.
Sny 1 cm wieletjies en strooi strooisuiker oor. Bak op 180 ºC vir 14 – 15 minute tot goudbruin.
NOTA:  Ek het lank gelede die resep geprint en bak dit baie gereeld.
Bron: Cecil Cecelia Woest Hunwick.
Foto: Mareta Stodart

PEACH TURNOVERS
Makes 4 Turnovers
2 medium peaches, diced
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp vanilla
2 tsp lemon juice
1 tsp flour
1 sheet puff pastry, thawed
1 egg, whisked
pinch of salt
coarse sugar for topping

Combine peaches with cinnamon, vanilla, brown sugar, lemon juice, flour and a pinch of salt. Gently toss together to combine.
Unfold puff pastry sheet and cut into 4 even squares.
Using a slotted spoon, divide peach filling between four squares by placing peaches in center of the square.
Fold pastry in half over the filling, making a triangle. Use a fork to seal the pastry closed.
Cut a few small slits in the top of the pastry and brush with egg wash. Top with coarse sugar.
Bake at 180°C until puffy and golden.
Enjoy warm.
Recipe posted by Caroline du Plessis
Photo: Caroline du Plessis