Greek Tea Cookies

March 18, 2009


This is easy to make, if you like it crunchy, bake longer and vice versa 🙂

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups of flour
1/4 teaspoon salt
3/4 cup finely chopped almonds
1/3 cup powdered sugar to roll cookies in when baked

Beat butter, powdered sugar, and the vanilla in a large bowl.
Stir in flour and salt and almonds. Shape dough into 1-inch balls place about 2-inches apart on ungreased cookie sheet.
Bake at 400° F. for 9 to 12 minutes.
Immediately remove from cookie sheet and roll in powdered sugar.
Cool completely on wire rack. Roll in powdered sugar again.


Vinegar Cookies

August 16, 2008

Easy to make, taste superb 😀
It’s buttery and contains no egg, so for some maybe this is not something that will make them “uuuhh.. ”

1 cup butter, softened
1 cup white sugar (i used 1/2 cup)
1 1/2 cups all-purpose flour
1 teaspoon distilled white vinegar
1 teaspoon baking soda
1 cup chopped walnuts ( I used almonds)

Preheat oven to 325 degrees F (170 degrees C).
Cream butter or margarine and sugar. Add other ingredients. Drop by teaspoon on lightly greased cookie sheet.  Bake for 18-20 minutes.

(If you want, you can first chill the dough before baking it)


Oatmeal Hazelnut Cookies

August 16, 2008


250 gr all purpose flour
50 gr oatmeal
150 gr corn starch
200 gr ground hazelnut
250 gr butter, room temperature
1/2 tsp vanilla
2 tsp baking powder
2 medium size eggs
200 gr caster sugar

How to make it:

Preheat the oven 170°C
Line your cookie tray with baking paper.

Mix all the ingredients with your hand or with mixer if you prefer.

Roll the dough into little balls, about 3 cm in diameter then press it down, make print with the back of fork.

Put them on the cookie tray.  Dont forget to make space between the cookie as they will expand while baked.

Bake for about 20-25 minutes or until golden brown. If you like chewy cookie, cut the baking time as needed.

 all time favorite 🙂

2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Skippy® Creamy or Super Chunk® Peanut Butter
1 cup Imperial® Spread, softened
1 cup granulated sugar (reduce the sugar amount if necessary)
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

1. Preheat oven to 350°. In small bowl, combine flour, baking powder,baking
soda and salt; set aside.

2. In large bowl, with electric mixer, beat Skippy® Creamy Peanut Butter and Spread until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)

3. Shape dough into 1-inch balls. On ungreased baking sheets, arrange balls 2 inches apart. With fork dipped in sugar, gently flatten each cookie and press crisscross pattern into tops.

(mine was just spooned onto the baking tray)

4. Bake 12 minutes or until lightly golden. On wire rack, cool completely.
Store in tightly covered container.

Makes:6 dozen cookies
Preparation Time:20Minute(s)
Cook Time:12Minute(s)

Source: Skippy Peanut Butter


There are many version of this choco chips cookies, this one is my version 🙂

Since I need to make something for the kids to take to Kindergarten, they love chocolate and I love sesame… so here is the resut 😀

It is easy to make and causing not too much mess 😀

To make this you need:

250 gr butter, softened (you can use margarine but I think butter is  best)

1/2 tsp salt

150 gr castor sugar (or brown sugar)

1/2 tsp vanilla

1 egg

400 gr all purpose flour

1 tsp baking powder

60 gr toasted sesame seeds

70-100 gr chocolate chips (depends on how much you like it)



Heat up oven 170°C.

Beat butter, sugar, salt and vanilla until fluffy.

Add the egg, mix it well.

Shift together flour and baking powder, add them to the butter mixture, a little by a little, mix well.

Add the sesame seeds and chocolate chips, mix well.

Spoon the dough to a layered cookie pan (you can use ice scoop or just teaspoon), give some space in between.

Bake for about 20-30 minutes or until golden brown.

The baking time is vary depending on the size of your cookie.



Every good and bad stuffs are in this cookie. High calorie but also you can get good fibers. A must to try if you are a chocolate chips cookie fan 🙂
Tahini (sesame paste) makes the cookies sophisticated for adults and lower in saturated fat, while brown sugar and chocolate keeps them ever so delicious for the whole family.

Recipe Provided By:

2 cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Yield: about 45 servings (depending on your cookie size) 🙂

Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

If you want it crunchy, bake it longer.

Make Ahead Tip
Store in an airtight container for up to 2 days or freeze for longer storage.

Nutrition Info
Per Serving
Calories: 101 kcal
Carbohydrates: 13 g
Dietary Fiber: 1 g
Fat: 4 g
Protein: 1 g
Sugars: 8 g