White Air Cookies Recipes

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

WHITE AIR COOKIES

Steps:

• In a small mixing bowl, beat egg whites, salt and cream of tartar until soft peaks form.
• Gradually add sugar.
• Beat until stiff peaks form.
• Gently fold in morsels 1/2 cup at a time.
• Drop by level T. onto greased baking sheets.
• Sprinkle lightly with sugar if desired.
• Bake at 300 degrees for 20-25 minutes or until merinques are dry and crisp.
• cool on baking sheets for 2 minutes.
• Remove to wire racks to cool completely.
• Store in airtight containers.

EASY NO BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
• In a separate bowl, whisk the flour, baking soda and salt.
• Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
• Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
• Bake for 8 - 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

CHOCOLATE AIR COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
• Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
• Bake until cookies set in their centers, 10 to 15 minutes.

RED AND WHITE CHECKERBOARD COOKIES

Steps:

• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly.
• Beat the butter, granulated sugar and salt in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla, then mix in the melted white chocolate. Reduce the speed to low and mix in the flour in two batches until just combined.
• Remove half of the dough; beat the orange zest and food coloring into the remaining dough. Wrap the plain dough and red dough separately in plastic wrap, flatten each into a rectangle and chill until firm, at least 1 hour.
• Working on 2 separate sheets of floured parchment, roll out each piece of dough into a rough 5-by-10-inch rectangle (about 3/8 inch thick), then trim each piece to form a 4 1/2-by-9 1/2-inch rectangle. Using a sharp knife, cut each rectangle lengthwise into nine 1/2-inch-wide strips. (If the dough gets too soft, refrigerate until firm.)
• Lay 3 alternating color strips together (white-red-white). Using a wet finger, moisten the sides and tops so the strips adhere without gaps, pressing to seal. Top with 3 strips in the opposite pattern (red-white-red). Top with 3 more strips, repeating the first pattern. Repeat to build another log, starting with a red-white-red pattern. Wrap the logs and chill for 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 3 baking sheets with parchment. Unwrap the dough. Lightly brush the logs with water, then firmly press the sides in the sanding sugar. Using a sharp knife, trim the ends of the logs, then slice into 1/3- to 1/2-inch-thick cookies, about 24 per log.
• Arrange the cookies 1 1/2 inches apart on the baking sheets. Bake 2 of the pans (refrigerate the other), switching positions halfway through, until the cookies are just set but not browned, 12 to 15 minutes. Let cool 5 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet.