Cookies, cookies, cookies.THE FRAGRANCE OF HOMEMADE home·made adj. 1. Made or prepared in the home: homemade pie. 2. Made by oneself. 3. Crudely or simply made. Adj. 1. COOKIES JUST out of the oven  It has been suggested that , , , , and be merged into this article or section. or the sight
of a freshly filled cookie jar 1. (programming) cookie jar - An area of memory set aside for storing cookies. Most commonly heard in the Atari ST community; many useful ST programs record their presence by storing a distinctive magic number in the jar. is enough to bring joy to the hearts of
both children and adults. And munching munching - Exploration of security holes of someone else's computer for thrills, notoriety or to annoy the system manager. Compare cracker. See also hacked off. on them while they're they're Contraction of they are. they're be still warm is a pure delight. Cookies come in great varieties, and most are easy to make. They can be crisp or chewy chew·y adj. chew·i·er, chew·i·est Needing much chewing: chewy candy. chew  i·ness n. , soft or firm, moist moisthaving a moderate moisture content, slightly wet to the touch. moist dermatitis see moist dermatitis of rabbits. moist grain storage grain stored at about 30% moisture in airtight silos. or crumbly crum·bly adj. crum·bli·er, crum·bli·est Easily crumbled; friable. crum bli·ness n.Adj. 1. . Most of us have our favorites Another term for bookmarks, which was popularized by Microsoft's Internet Explorer browser. See favicon and Internet Explorer. , too, whether they're chocolate chip Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. , peanut butter, lemon lemon, one of the citrus fruits, from a tree (Citrus limon) of the family Rutaceae (orange family), probably native to India. A small tree (to about 15 ft/5 m tall) with thorny branches and purple-edged white blossoms, it requires a mild, equable climate. , or another kind entirely. Most cookies are a welcome dessert or snack, pack easily into lunch boxes and knapsacks, and look beautiful piled pile 1 n. 1. A quantity of objects stacked or thrown together in a heap. See Synonyms at heap. 2. Informal A large accumulation or quantity: a pile of trouble. 3. onto a decorative plate when company comes. When my son was small, I always kept a supply of fresh, homemade cookies (along with chilled chill n. 1. A moderate but penetrating coldness. 2. A sensation of coldness, often accompanied by shivering and pallor of the skin. 3. fruit juices) on hand for him to share with his friends. When time is limited--as it often is--you can still easily make fresh cookies for yourself, your family, and your guests. Just choose a bar cookie cookie File or part of a file put on a Web user's hard disk by a Web site. Cookies are used to store registration data, to make it possible to customize information for visitors to a Web site, to target Web advertising, and to keep track of the products a user wishes to recipe or an icebox one. Bar cookie batter can be stirred up Adj. 1. stirred up - emotionally aroused stimulated, stirred, aroused excited - in an aroused state in just a few minutes, baked Baked can refer to a wide variety of things. Cooking:
v. wrapped or wrapt , wrap·ping, wraps v.tr. 1. To arrange or fold (something) about as cover or protection: She wrapped her fur coat closely about herself. in plastic wrap, then chilled until you're you're Contraction of you are. you're you are you're be ready to bake them. This can be at the very last minute if you want the fragrance to waft through the house as guests arrive. If you come across a non-vegan cookie recipe you would like to adapt, this is simple to do in most cases. Cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. and arrowroot arrowroot, any plant of the genus Maranta, usually large perennial herbs, of the family Marantaceae, found chiefly in warm, swampy forest habitats of the Americas and sometimes cultivated for their ornamental leaves. powder (found in Asian and natural foods stores) both work well as egg substitutes. Use approximately ap·prox·i·mate adj. 1. Almost exact or correct: the approximate time of the accident. 2. 2 Tablespoons of either one for each egg the recipe calls for, and mix in with the dry ingredients. Then, add a little extra liquid--soymilk or fruit juice, for example--when adding the wet ingredients. Nonhydrogenated vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. margarines (be sure to read the label) easily replace butter. Cookie-making leaves lots of room for creativity. Use the ingredients you like. If you prefer one extract over another--almond instead of vanilla vanilla, a plant of the genus Vanilla of the family Orchidaceae (orchid family). Vines of hot, damp climates, most are indigenous to Central and South America, especially Mexico, but are now cultivated in other tropical regions. , perhaps--use it. If a recipe calls for raisins and you prefer dried cherries, use the cherries. You can substitute whole wheat wheat, cereal plant of the genus Triticum of the family Gramineae (grass family), a major food and an important commodity on the world grain market. Wheat Varieties and Their Uses pastry pastry, general name for baked articles of food made of paste or having paste as a necessary ingredient. The name is also used for the paste itself. The essential elements of paste are flour, liquid (usually milk or water, sometimes beaten egg), and shortening. flour flour, finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc. Usually it refers to the finely ground and bolted (i.e. for all-purpose--and vice versa--if you choose. Bread flour will also work. When baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. , you can use whatever cookie sheets and pans you have on hand. It's it's 1. Contraction of it is. 2. Contraction of it has. See Usage Note at its. it's it is or it has it's be ~have helpful to know that the lighter the color of the sheets or pans, the less heat they hold--and, therefore, the more delicately del·i·cate adj. 1. Pleasing to the senses, especially in a subtle way: a delicate flavor; a delicate violin passage. 2. Exquisitely fine or dainty: delicate china. browned the finished cookies will be. If you're shopping for new cookie sheets, consider buying insulated in·su·late tr.v. in·su·lat·ed, in·su·lat·ing, in·su·lates 1. To cause to be in a detached or isolated position. See Synonyms at isolate. 2. ones and line them with parchment paper See Papyrine. See Papyrine. See also: Paper Parchment when you use them. The cookies will have beautifully golden bottoms, and you won't won't Contraction of will not. won't will not won't will have to grease grease, mixture of lubricant and thickener. It is used to reduce friction between surfaces from which oils would leak away or cause damage by dripping, or where lubrication must be assured for extended periods. Many greases are mixtures of mineral oil and soap. the cookie sheets or the parchment paper. Many cookies, even those that contain only two or three grams of fat each, may contain more fat than you'd you'd 1. Contraction of you had. 2. Contraction of you would. you'd you had or you would you'd have ~would like if you're tempted to eat them by the fistful fist·ful n. pl. fist·fuls The amount that a fist can hold. Noun 1. fistful - the quantity that can be held in the hand handful containerful - the quantity that a container will hold . Therefore, a good way to serve them is to place two or three on a dessert plate beside a dish of fruit sorbet or ices or chilled fresh fruit. Cookies are excellent, too, with hot tea. CRANBERRY-APPLESAUCE BARS (Makes 20 bars) Perfect for the holidays for both company and family. 2 cups whole wheat flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 3/4 cup sugar (Use your favorite vegan variety.) 1 cup dried cranberries 1/3 cup canola oil 1 cup applesauce 1 teaspoon lemon or orange extract 3/4 cup soymilk Preheat oven to 350 degrees. In a medium-sized mixing bowl, blend together the flour, salt, baking powder, nutmeg, and sugar. Stir in the cranberries. Make a well in the center and add the oil, applesauce, extract, and soymilk. Stir to blend well. Spread mixture evenly in a greased 13" x 9" x 2" baking pan, and bake for about 30 minutes or just until toothpick inserted in center comes out clean. Cool on a wire rack, then cut into bars. Total calories per bar: 127 Carbohydrates: 22 grams Sodium: 112 milligrams Fat: 4 grams Protein: 2 grams Fiber: 2 grams ALMOND SUGAR COOKIES (Makes 4 dozen cookies) Delicately flavored and crisp. Guaranteed to be a hit! 1 cup nonhydrogenated vegan margarine, softened to room temperature 1 1/2 cups sugar (Use your favorite vegan variety.) 2 teaspoons almond extract 1/4 cup cornstarch 2 teaspoons baking powder 1/4 teaspoon salt 1 cup all-purpose or unbleached flour 1 cup whole wheat flour About 1/4 cup water About 4 dozen shelled whole raw almonds Additional sugar, to taste Preheat oven to 375 degrees. In a medium-sized mixing bowl, cream together the margarine, 1 1/2 cups sugar, and extract. Stir in the cornstarch, baking powder, and salt. Then, blend in the flours until a soft dough forms. Pinch off pieces of the dough and shape into balls about 1 inch in diameter. Arrange about 3 inches apart on parchment-lined insulated cookie sheets or greased regular cookie sheets. Flatten each piece slightly with the bottom of a flat-bottomed glass. Brush each cookie lightly with about 1/4 teaspoon water, just enough to dampen. Press an almond into the center, and sprinkle with sugar, according to taste. Use a shaker or a small strainer for more even distribution, if desired. Bake for about 12 minutes or until lightly browned. Remove to wire racks to cool. Total calories per cookie: 83 Carbohydrates: 10 grams Sodium: 79 milligrams Fat: 4 grams Protein: 1 gram Fiber: 1 gram MAPLE PECAN BARS (Makes 24 bars) These soft, slightly chewy bars have a rich, mellow maple flavor. 2 1/2 cups all-purpose or unbleached flour 1/3 cup cornstarch 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup sugar (Use your favorite vegan variety.) 1/2 cup maple syrup 1/2 cup canola oil 1 cup soymilk 1 teaspoon vanilla extract 24 pecan halves Preheat oven to 350 degrees. In a medium-sized mixing bowl, blend together the flour, cornstarch, salt, baking powder, and sugar. In a small bowl or liquid measuring cup, blend together the maple syrup, oil, soymilk, and extract. Make a well in the center of the dry ingredients, and add the maple syrup mixture. Blend well. Pour batter into a greased 13" x 9" x 2" baking pan. Top batter with the pecans, spacing them so that when cut into bars, each bar will have a pecan in the center. Bake for about 18 minutes or just until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into bars. Total calories per bar: 133 Carbohydrates: 19 grams Sodium: 93 milligrams Fat: 6 grams Protein: 2 grams Fiber: 1 gram CINNAMON-CHOCOLATE CHIP BARS (Makes 24 bars) Richly flavored, the cinnamon and chocolate complement each other well. 1/2 cup nonhydrogenated vegan margarine 3/4 cup sugar (Use your favorite vegan variety.) 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon salt 2 teaspoons baking powder 1 cup all-purpose or unbleached flour 1 cup whole wheat flour 3/4 cup soymilk 3/4 cup semi-sweet vegan chocolate chips In a medium-sized mixing bowl, soften the margarine to room temperature. Blend in sugar and cinnamon, then the extract. Stir in the salt and baking powder, then the flours alternately with the soymilk. Begin and end with flour. Finally, fold in the chocolate chips. Preheat over to 350 degrees. Spread batter evenly in a greased 13" x 9" x 2" baking pan. Bake for 18-20 minutes or just until a toothpick barely comes out clean. Cool, then cut into 24 bars. Total calories per bar: 120 Carbohydrates: 17 grams Sodium: 125 milligrams Fat: 5 grams Protein: 2 grams Fiber: 1 gram GENTLE GINGER COOKIES (Makes 3 dozen cookies) Soft, slightly chewy, and full-flavored. 3/4 cup nonhydrogenated vegan margarine, softened 1 cup brown sugar or any vegan sugar 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon vanilla extract 1/2 teaspoon salt 2 teaspoons baking powder 1 Tablespoon cornstarch 2 cups all-purpose or unbleached flour 1/3 cup molasses (not blackstrap) Additional sugar, as needed In a medium-sized mixing bowl, cream together the softened margarine, sugar, ginger, cinnamon, cloves, and extract. When mixture is smooth, stir in the salt, baking powder, and cornstarch. Blend in the flour alternately with the molasses, beginning and ending with the flour. Cover the bowl with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees. Remove the chilled mixture from the refrigerator. Rolling between palms of hands, shape into balls about 1 1/4-1 1/2 inches in diameter. Roll the balls in additional sugar. Arrange the balls about 2 inches apart on parchment-lined insulated cookie sheets or greased regular cookie sheets. Bake for 11-13 minutes or just until cookies are set but still soft in the center when pressed lightly with a fingertip. Remove to wire racks to cool. Total calories per cookie: 89 Carbohydrates: 13 grams Sodium: 95 milligrams Fat: 4 grams Protein: 1 gram Fiber: < 1 gram BANANA-RAISIN SPICE SQUARES (Makes 24 squares) A quick, easy cookie to stir up. Perfect for lunch boxes and picnics. 1 cup whole wheat flour 1 cup rolled oats 1/2 cup sugar (Use your favorite vegan variety.) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash cloves 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup dark raisins 1 cup mashed ripe bananas (about 2 medium) 1/3 cup canola oil 2/3 cup soymilk 1 teaspoon vanilla extract Preheat oven to 350 degrees. In a medium-sized bowl, mix together the flour, oats, sugar, cinnamon, nutmeg, cloves, salt, and baking powder. Then, stir in the raisins. Make a well in the center of the dry ingredients, and add the bananas, oil, soymilk, and extract. Blend ingredients together well, bur do not beat. Spread batter evenly in a greased 15" x 10" x 1" baking pan. Bake for about 11 minutes or just until toothpick inserted in center comes out clean. Remove from oven and cool completely before cutting into squares. Total calories per square: 94 Carbohydrates: 15 grams Sodium: 93 milligrams Fat: 4 grams Protein: 2 grams Fiber: 2 grams SOFT MOLASSES COOKIES (Makes about 40 cookies) These barely sweet cookies are moist and richly flavored with spices. 1 cup whole wheat flour 1/2 cup all-purpose or unbleached flour 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup dark raisins 1/4 cup canola oil 1/3 cup molasses (not blackstrap) 1 teaspoon vanilla extract 1/2 teaspoon orange extract 1/4 cup soymilk 1 cup mashed very ripe bananas Sugar (Use your favorite vegan variety.) to taste (optional) Preheat oven to 350 degrees. In a medium-sized mixing bowl, stir together the flours, salt, baking powder, cinnamon, nutmeg, and cloves. Blend in raisins. Make a well in the center of the dry ingredients and add the oil, molasses, extracts, soymilk, and mashed bananas. Stir until well blended, but do not beat. Drop cookies (about 2 teaspoons batter for each) about 2 1/2 inches apart on parchment-lined insulated cookie sheets or greased regular cookie sheets. Sprinkle sugar lightly or generously, according to taste. Bake for about 12 minutes or until cookies have set. Do not brown. Remove to wire racks to cool. Total calories per cookie: 47 Carbohydrates: 8 grams Sodium: 55 milligrams Fat: 2 grams Protein: 1 gram Fiber: 1 gram PINEAPPLE-LEMON COOKIES (Makes about 40 cookies) * On the cover. The pineapple-lemon flavor combination makes these soft cookies an unexpected treat. 1/2 cup nonhydrogenated vegan margarine, melted or 1/2 cup canola oil 1 1/2-2 teaspoons lemon extract 1 cup sugar (Use your favorite vegan variety.) 1 cup canned crushed pineapple, drained 1/4 teaspoon salt 2 teaspoons baking powder 1 cup all-purpose or unbleached flour 1 cup whole wheat flour Preheat oven to 350 degrees. In a medium-sized mixing bowl, blend together the margarine or oil, extract, and sugar. Fold in the canned pineapple. Stir in the salt and baking powder, then the flours, blending well. Do not beat. Drop mixture by Tablespoonfuls on parchment-lined insulated cookie sheets or greased regular cookie sheets. Bake for about 20 minutes or until set. When done, cookies should be only very lightly browned. Cool on wire racks. Total calories per cookie: 61 Carbohydrates: 10 grams Sodium: 60 milligrams Fat: 2 grams Protein: 1 gram Fiber: 1 gram UNBAKED OATMEAL-PEANUT BUTTER FUDGIES (Makes 4 dozen cookies) A winning combination of chocolate and peanut butter--and easy to make, too! 2 cups sugar (Use your favorite vegan variety.) 1/4 teaspoon salt 1/2 cup cocoa powder 1/2 cup soymilk 1/2 cup nonhydrogenated vegan margarine 1/2 cup creamy peanut butter 4 cups rolled oats In a large saucepan, combine the sugar, salt, and cocoa powder. Add the soymilk and stir until mixture is smooth. Add the margarine. Over medium-high heat, bring mixture to a boil. Boil 2 minutes, stirring often. Remove from heat and add peanut butter, stirring until it is melted. Blend in the oats. Drop mixture by rounded teaspoonfuls onto waxed paper. Cool. Store in a covered container in the refrigerator until ready to serve. Total calories per cookie: 92 Carbohydrates: 13 grams Sodium: 44 milligrams Fat: 4 grams Protein: 2 grams Fiber: 1 gram WHOLE WHEAT RAISIN-NUT STRIPS (Makes 3 dozen cookies) Wholesome whole wheat flavor with the sweetness of raisins and the crunch of pecans. 1/2 cups whole wheat flour 1/4 cup sugar (Use your favorite vegan variety.) 1 Tablespoon baking powder 1/4 teaspoon salt 1/3 cup nonhydrogenated vegan margarine, softened to room temperature 1/2 cup soymilk 1 cup dark raisins 1 cup broken pecans Additional flour, as needed Preheat oven to 375 degrees. In a medium-sized mixing bowl, stir together the flour, sugar, baking powder, and salt. Cut in the margarine with a pastry blender or a fork until mixture resembles coarse cornmeal. Stir in the soymilk, then the raisins and pecans, until a dough forms. Sprinkle a sheet of waxed paper with flour and put the dough on it. Flatten the dough out slightly with hands and dust lightly with additional flour. Cover with another sheet of waxed paper, and roll dough out to a thickness of about half an inch. Using a sharp knife, cut the dough into 4" x 1/2" strips. Place on parchment-lined insulated cookie sheets or greased regular cookie sheets about 1 1/2-2 inches apart. Bake for 10-12 minutes or until bottoms of strips are golden brown. Remove from cookie sheets and cool on wire racks. Total calories per cookie: 74 Carbohydrates: 9 grams Sodium: 73 milligrams Fat: 4 grams Protein: 1 gram Fiber: 1 gram CITRUS SLICES (Makes about 40 cookies) Crisp, not too sweet, delicious! 1/2 cup nonhydrogenated vegan margarine, softened to room temperature 1 cup sugar (Use your favorite vegan variety.) 1 teaspoon orange extract 1 teaspoon lemon extract 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups all-purpose or unbleached flour About 2 Tablespoons soymilk, depending on how much is absorbed by the dough In a medium-sized mixing bowl, blend together the margarine, sugar, and extracts. Stir in the salt and baking powder. Blend in the flour, alternating with a little of the soymilk, until all of the flour is incorporated into the dough. The dough should not be too soft or too stiff. On a clean, lightly floured counter or large cutting board, divide the dough in half. Shape each half into a log 10 inches long and about 1 1/2 inches in diameter. Wrap in plastic wrap and chill thoroughly, several hours or overnight. (Dough can be made 2-3 days ahead, if desired, and kept in the refrigerator, rolled into logs and wrapped, until ready to use.) Preheat oven to 350 degrees. Remove plastic wrap from dough. Using a sharp knife, slice the dough into rounds about 1/2-inch thick. Arrange 2 inches apart on parchment-lined insulated baking sheets or greased regular baking sheets. Bake for about 16 minutes or until almost (but not quite) firm to the touch when lightly pressed in the middle. Cookies should not brown. Remove to a wire rack to cool. Total calories per cookie: 54 Carbohydrates: 8 grams Sodium: 48 milligrams Fat: 2 grams Protein: < 1 gram Fiber: < 1 gram |
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