Conejos Crispy Cookies Recipes

HOMEMADE SWEET SESAME CRISPS

Steps:

• Beat the egg whites until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner. Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.

COOKIE CONES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and draw a 6-inch circle in the center of each. Dust the parchment with flour.
• Whisk together the flour, baking soda and salt in a large bowl.
• In a second large bowl, beat together the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Stir in the chocolate chips.
• Divide the dough into eight portions. Transfer one portion to the center of the circle on one of the prepared baking sheets. Press flat, then dust with more flour and place another sheet of parchment paper on top. With a rolling pin, roll the dough out into a 6-inch circle, using the circle on the parchment as your guide. Remove the top piece of parchment and bake until almost done, about 12 minutes. Immediately transfer the cookie with its parchment to a work surface. Lay a piece of parchment on top of the cookie and flip the cookie and parchment over. Using a rolling pin, gently roll to compress the cookie. Then use the parchment to roll the cookie around a large waffle cone filled and wrapped in foil. Let the cookie cool completely before removing the cone, about 15 minutes.
• Repeat with the remaining cookie dough and the other baking sheet, timing batches to finish baking right when it's time to remove the cone from the cooled cookie.

GRANNY'S BROWN RICE COOKIES

Steps:

• In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
• In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
• Add wet ingredients to dry, and mix until well combined.
• Cover bowl, and refrigerate for 12 hours--or overnight.
• When dough is ready to bake: preheat oven to 350 degrees.
• Lightly grease 2 baking sheets.
• Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
• Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
• Transfer finished cookies to wire racks to cool before serving.

SNOWY PINE CONES

Steps:

• Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners' sugar until smooth; stir in crumbs., Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on a waxed paper-lined baking sheet. Starting at the bottom, insert tail ends of Goldfish grahams, flat side up, into dough to resemble a pine cone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels., Dust pine cones with remaining confectioners' sugar. Store in an airtight container in the refrigerator.

CRISPY BUTTER COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

CONEJOS CRISPY COOKIES

Steps:

• Preheat oven to 325°F.
• Cream butter, sugar and brown sugar until light and fluffy. Add egg, vegetable oil and vanilla. Mix well.
• Add oats, Rice Krispies, coconut and pecans. Stir well.
• Add flour, soda and salt. Stir until well blended.
• Drop by teaspoonfuls on lined or greased insulated cookie sheets.
• Bake approximately 15 minutes.