Sugee Cookies Olive Oil Recipes

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SUGEE/SEMOLINA COOKIES



Sugee/Semolina Cookies image

This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.

Provided by KitchenManiac

Categories     Drop Cookies

Time 30m

Yield 20 Cookies

Number Of Ingredients 8

125 g butter
75 g soft brown sugar
1 teaspoon vanilla essence
100 g plain flour
75 g semolina
25 g ground almonds
almonds, strips
1 egg white, beaten

Steps:

  • GREASE baking trays lightly with butter and preheat oven to 180 °C.
  • Cream butter, sugar and essence until light.
  • Sift in flour.
  • Add in semolina and ground almonds to combine well into a dough.
  • Pinch off pieces and roll into small balls and place on prepared trays.
  • Press with a fork.
  • Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
  • Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
  • Leave on the tray for 1 to 2 minutes.
  • Remove onto a wire rock to cool.

EVOO SUGAR COOKIES



EVOO Sugar Cookies image

Extra-virgin olive oil replaces butter in a simple sugar cookie recipe. The result is a rich, dense cookie to sink your teeth into. These are great for dunking in your tea.

Provided by Buckwheat Queen

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h4m

Yield 36

Number Of Ingredients 7

2 eggs
⅔ cup extra-virgin olive oil
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup chocolate chips

Steps:

  • Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
  • Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
  • Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
  • Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 12.4 g, Cholesterol 10.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 35.7 mg, Sugar 6.9 g

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