Pandan-Coconut Flavored Fortune Cookies

Ingredients:

1 egg white
1/4 tsp pandan essence
1 ½ tbsp vegetable oil
4 tbsp all-purpose flour
3/4 tsp cornstarch
4 tbsp sugar
1/8 tsp salt
1 ½ tsp coconut milk

Method:

Preheat oven to 150 °C.

Beat egg white, pandan essence and oil till foamy but not stiff.

Add-in flour, cornstarch, sugar and salt, stir till smooth.

Gradually stir-in coconut milk just till blended.

Generously grease a baking tray and drop a teaspoonful batter for each cookies.

Swirl the tray to spread out batter round evenly.

Bake in the preheated oven for about 10 minutes or till 1/2 inch of outer edges become brown.

Remove one cookie from oven with spatula or metal spoon.

Quickly fold cookie into half, crease the center of cookie over edge of cup and hold the shape by placing the cookies inside a cup as it cools.

Yields about 25 cookies.

Chocolate-Milo Doggie Cookies

Ingredients:

Milo Dough:

1 cup butter
1/2 cup icing sugar
1/2 cup milo powder
2 cup flour
1/4 cup corn flour

Chocolate Dough:

1/3 cup butter
1/2 cup icing sugar
1/4 cup unsweetened chocolate powder
2/3 cup flour
1 tbsp corn flour

70 pieces chocolate rice

Method:

Line a baking tray with parchment paper; set aside.

To prepare the milo dough:

In a large bowl, cream butter and icing sugar together till creamy.

Add-in milo powder, whisk to incorporate fully.

Gradually stir-in flour and corn flour to form dough.

Divide dough and shape it into small balls, set aside.

To prepare chocolate dough:

In another bowl, cream butter and icing sugar together till creamy.

Add-in chocolate powder, whisk to incorporate fully.

Gradually stir-in flour and corn flour to form dough; set aside.

Preheat oven to 140 °C.

Each small ball of milo dough, insert two chocolate rices to form eyes.

Take two enough portions of chocolate dough, shape it into log and attach on both sides to form ears.

Take another smaller portion of chocolate dough, shape it round to form nose in the center.

Place shaped cookies onto the prepared tray.

Bake cookies in the preheated oven for 25 minutes or till fragrant and firm to tough.

Remove cookies from oven, transfer onto wire rack and set aside to cool completely before storing in an airtight container.

Yields about 35 cookies.

Peanut Butter Bonbons

Ingredients:

1/4 cup butter, softened
1/4 cup peanut butter
1/3 cup sugar
1/2 egg or 1 egg yolk
1/2 tsp baking powder
1 ¼ cup all purpose flour (reduce to 1 cup if using egg yolk)

Chocolate Coating:

100 g bittersweet chocolate
10 g butter

Method:

Line a baking tray with parchment paper; set aside.

In a large bowl, cream butter and peanut butter together with sugar till creamy.

Add-in egg and baking powder, whisk to incorporate fully.

Gradually, stir-in flour to form dough.

Preheat oven to 180 °C.

Shape dough portion by portion into small balls (about 1 inch each).

Place shaped cookies onto the prepared tray.

Bake cookies in the preheated oven for 10 minutes or till set and lightly browned.

Remove cookies from oven, transfer onto wire rack and set aside to cool completely.

To prepare the coating: In a saucepan, melt chocolate and butter over low heat, stir thoroughly to incorporate and remove from heat to cool slightly.

Gently, dip cookies into the coating paste (one at a time) and turn to coat well.

Transfer coated cookies onto waxed paper or aluminum foil and chill in refrigerator till firm.

Store in container and keep cool in refrigerator.

Yields 20 cookies.

Savoury Cheese Cookies/Snack/Sticks

Ingredients:

9 tbsp (50 g) grated cheese (Camembert, Grana or Parmesan cheese)
8 tbsp (60 g) all purpose flour
1/4 tbsp black pepper powder or to taste
1/2 tsp chopped or powdered oregano (optional)
3 ⅓ tbsp (50 g) butter

1 tbsp salt for sprinkling

Method:

Preheat oven to 200 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, combine cheese, flour, pepper powder and oregano.

Add-in butter, and mix to smooth dough.

Wrap dough with plastic wrapper and chill in fridge for at least 3o minutes.

Roll out dough flat to about quarter inch thick and cut to strips or to the desired shapes.

Arrange the shaped cookies on the prepared tray and bake cookies in the preheated oven for 15 minutes or until lightly golden brown.

Remove from oven, immediately sprinkle-on enough salt, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 35 cookies.

Dark Chocolate Ice Cream Sandwich with Chocolate Chunk Cookies

Ingredients:

Dark Chocolate Ice Cream Filling:

3/4 cup milk
1/3 cup butter
2 tbsp unsweetened cocoa powder
80 g dark chocolate, chopped
1/2 cup milk
1/4 cup sugar
1/4 tsp salt
3 egg yolks

Cookies Dough:

2 cup all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup butter
1 cup brown sugar
1 egg
50 g bittersweet chocolate, cut into chunks

Method:

To prepare the ice cream:

In a saucepan or small pot, heat milk, butter and cocoa powder over medium heat till smooth and bubbling at edges.

Remove from heat and add-in chocolate, stir well still smooth paste, set aside.

In another small pot, bring milk, sugar and salt to boil over medium heat.

Remove milk mixture from heat and whisk-in yolks till smooth paste.

Return milk-yolks mixture to heat and stir for the entire time to thicken a bit.

Remove from heat and pour into chocolate mixture, stir to smooth paste.

Pour cream mixture into a container and freeze covered still set (whisk mixture occasionally for every 1 hour to enhance the lightness and fluffiness).

Alternatively, refrigerate cream mixture in a container covered for at least 6 hours then prepare according to ice cream maker's instructions.

To prepare the cookies dough:

Preheat oven to 180 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, combine flour, cornstarch, baking soda and salt; set aside.

In a large bowl, cream butter with sugar till pale and glossy.

Add-in egg and whisk well to incorporate.

Add-in flours mixture, and mix to homogeneous mixture.

Stir-in chocolate chunk.

Shape dough into a ball, flatten into a disc, wrap with plastic wrapper and chill for at least 30 minutes.

In between two pieces of plastic wrapper, roll out dough flat by using rolling pin to thickness of about 1/3 inch.

Cut dough into circular shape by using opening part of glass.

Transfer cookies onto the prepared tray and bake in the preheated oven for 15 minutes or until aroma and cooked through.

Remove from oven, leave cookies to stand on tray for 5 minutes, transfer cookies onto wire rack and set aside to cool completely.

To assemble:

Remove ice cream from freezer and set aside at room temperature for 3o minutes just to soften.

Place enough ice cream in between two cooled cookies and press lightly to firm the assembly.

Wrap individual ice cream with plastic wrapper and return to freezer till serve.

Best serve after remove sandwiches from freezer to room temperature for about 10 minutes.

Yield 15 sandwiches.

Lemon Cream Strippers

Ingredients:

Lemon Cream Filling:

250 mL milk
1 ½ tsp lemon zest (from half lemon)
5 egg yolks
2/3 cup sugar
1/2 cup cake flour

Dough:

1 ⅓ cups all-purpose flour
2 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 cup granulated/caster sugar
5 tbsp butter
1 large egg white

Chocolate Glaze:

30 g bittersweet/dark chocolate
1 ½ tbsp milk

Method:

To prepare the filling:

In a saucepan or small pot, bring milk together with lemon zest to boil over medium heat.

Meanwhile in a bowl, whisk egg yolks with sugar till pale and glossy, stir-in flour.

Pour-in hot boiling milk mixture, and stir to incorporate.

Return mixture to heat, simmer with consistent stirring for another 15 minutes or till thicken.

Remove from heat and set aside to cool completely.

To prepare the dough:

Preheat oven to 190 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, combine flour, cornstarch, baking powder and salt; set aside.

In a large bowl, cream butter with sugar till pale and glossy.

Add-in egg white and whisk well.

Add-in flours mixture, knead to smooth and stiff dough.

Over lightly floured surface, divide dough into 2 portions.

Roll each portions to long log.

Transfer logs onto the prepared tray.

Create about 1/2 inch deep indentation lengthwise over the center of each logs with finger or spoon.

Fill-in enough lemon cream and bake in the preheated oven for 30 minutes or till lightly browned.

Meanwhile, melt chocolate over double boiler, pour-in milk and stir to homogeneous paste; set aside (keep warm).

Remove strippers from oven, immediately drizzle-on chocolate glaze, slice logs diagonally and leave on tray to stand for 10 minutes.

Transfer strippers to wire rack and let cool completely.

Yield 18 strippers.

Ghoriba (Moroccan Semolina Cookies)

Ingredients:

1/3 cup ghee or butter
2/3 cup icing sugar
1 cup fine semolina flour
2 tbsp ice cold water

Garnish:

Powdered/icing sugar for cookies surface dusting (optional)

Method:

Preheat oven to 180 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, cream butter together with sugars till creamy, pale and fluffy.

Gradually, add-in flour and knead into smooth and soft dough.

Wrap well with plastic wrapper and set aside to rest for at least 3 hours.

Divide dough into 15 pieces of dough balls (about a walnut size); set aside covered.

Lightly greased or flour a cookies mold, press a smooth dough ball into mold and tilt out cookies carefully (I use jelly/pudding plastic mold).

Alternatively, roll out dough flat to about quarter inch thick and cut accordingly with cookies cutter.

Arrange the shaped cookies on the prepared tray and bake cookies in the preheated oven for 20 minutes or until lightly golden brown.

Remove from oven (If desire, dust-on with some powdered sugar right this moment), transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 15 cookies.

Peanut Butter Cookies

Ingredients:

3/4cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt

1/4 cup butter
1/4 cup brown sugar
1/4 cup sugar
1/2 egg (lightly whisk a egg and divide into 2 portions)
1/4 cup creamy peanut butter

Garnish:

45 pieces of toasted sunflower seed kernels

Method:

Preheat oven to 190 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, mix together flour, baking soda and salt; set aside.

In a large bowl, cream butter together with sugars till creamy, pale and fluffy.

Add-in egg and peanut butter, whisk to incorporate fully.

Gradually, stir-in flours mixture and knead into smooth and soft dough.

In between two pieces of plastic wrapper, roll out dough flat by using rolling pin to the thickness of 1/4 inch.

Cut dough accordingly with cookies cutter and gashes cookies upper surface with knives.

Place shaped cookies onto the prepared tray and press a sunflower seed kernels onto the center of each cookies.

Bake cookies in the preheated oven for 12 minutes or until aroma and cooked through.

Remove from oven, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 45 cookies.

Kuih Bangkits (Tapioca Cookies)

Thanks to YY for this lovely Swiss Watch...I like it very much...Happy Chinese New Year !!!

Ingredients:

2 cups tapioca flour
1 pandan leaves (fragrant screwpine), roughly cut
1/3 cup egg (from 1 egg)
1/3 cup sugar
1/12 cup coconut milk

Method:

In a heat resistance pot or wok, dry-fry flour together with pandan leave for about 15 minutes, remove from heat, discard leave and set aside to cool completely.

Preheat oven to 160 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, whisk egg with sugar till turn to milk white, thick, glossy and sugar is fully dissolves.

Pour the egg solution into cooled flour, follow by coconut milk and knead to smooth stiff dough.

In between two pieces of plastic wrapper, roll out dough flat by using rolling pin to the thickness of 1 cm.

Cut dough accordingly with cookies cutter and gashes cookies upper surface with knives.

Alternatively (traditionally), lightly flour a cookies wooden mold, press a smooth dough ball into mold and tilt out cookies carefully.

Place shaped cookies onto the prepared tray and bake cookies in the preheated oven for 25 minutes or until aroma and cooked through (cookies should remain whitish in color).

Remove from oven, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 36 cookies.

Chinese Almond Cookies

Ingredients:

1 ½ cups rice flour
1 cup icing sugar
1/2 cup blanched almonds, finely coarse
1 egg
60 mL almond oil

Egg Wash:

1 egg yolk
1/2 tbsp water

Garnish:

12 blanched almonds, split into half.

Method:

Preheat oven to 160 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, mix-in all ingredients and knead to smooth and soft dough, divide dough into 25 pieces of dough balls (about a walnut size); set aside covered.

Lightly greased or flour a cookies mold, press a smooth dough ball into mold and tilt out cookies carefully (I use jelly/pudding plastic mold).

Alternatively, roll out dough flat to about quarter inch thick and cut accordingly with cookies cutter.

Place shaped cookies onto the prepared tray, brush-on egg wash and press a piece of half almond onto center.

Bake cookies in the preheated oven for 40 minutes or until golden brown and fragrant.

Remove from oven, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 25 cookies.

Pineapple Rolls/Tarts

Ingredients:

Fresh Pineapple Filling:

2 cups grated ripped or half ripped pineapple (from 1 medium pineapple; hard skin and core removed)
1 ½ cups sugar or to taste
3 tbsp lemon juice

Pastry:

1 ¾ cups all-purpose flour
1 tsp cornstarch
1/8 tsp salt
2/3 cup butter
1/3 cup icing sugar
1 egg yolk

Egg Wash:

1 egg yolk
1 tbsp water

Method:

To prepare the pineapple filling:

In a wok or pot, boil together grated pineapple, sugar and lemon juice over medium heat till sugar dissolves; let simmer for 30 minutes (stir occasionally); continue stirring for about another 10 minutes to thicken the filling; remove from heat and set aside to cool completely; divide into 20 portions.

To prepare the pastry:

In a bowl, mix together flour, cornstarch and salt; set aside.

In a large bowl, cream butter together with sugar till creamy, pale and fluffy.

Add-in egg yolk, whisk to incorporate fully.

Gradually, stir-in flours mixture and knead into smooth and soft dough.

Divide dough into 10 portions.

To assemble:

Preheat oven to 180 °C.

Line a big baking tray with parchment paper; set aside.

With greased hand palms, roll each pineapple portions into smooth balls; set aside.

Form each pastry dough portions into balls, flatten length-wide in between wax plastic papers by using rolling pin (thickness about 1/2 cm).

With a knives, gently gashes pastry surface diagonally.

Carefully, lift-up gashed pastry and transfer onto greased hand palm via spatula (gashed side down).

Place-on a portion of filling at one end and roll-up pastry to the other end; press gently to join both ends.

Place filled rolls onto the prepared tray.

Brush-on egg wash and bake rolls in the preheated oven for 15 minutes or until slightly golden brown.

Remove from oven, set aside to cool completely before storing into an airtight container..

Yields 10 pineapple rolls (To finish the remaining filling, just repeat the pastry).

Viennese Mocha-Vanilla Bi-Whirls Christmas Cookies

Ingredients:

Vanilla Batter:

1/3 cup butter
1/3 cup sugar
1/2 tsp vanilla extract
1/2 egg
3/4 cup all purpose flour

Mocha Batter:

30 g bittersweet dark chocolate, melted
1/4 cup butter
1/8 cup icing sugar
1 tbsp espresso coffee
1/2 cup flour
1/8 cup cornstarch

Method:

Preheat oven to 190 °C.

Line a big baking tray with parchment paper; set aside.

Vanilla Dough:

In a bowl, cream butter with sugar and vanilla till pale, thick and creamy.

Add-in egg, whisk to fully incorporate.

Gradually, add-in flour, mix well to smooth batter.

Spoon into cake decorating bag; set aside.

Mocha Dough:

Over a double boiler, melt chocolate, set aside.

In a bowl, cream butter with sugar till pale, thick and creamy.

Pour-in melted chocolate and coffee, whisk to incorporate.

Add-in flour and starch, whisk further till smooth batter.

Spoon into cake decorating bag, set aside.

Assembly:

Pipe the vanilla batter onto the prepared tray to snail shape by sparing some internal space for mocha batter (about 1 cm).

Pipe-in the mocha batter to fill the spared space.

With spatula or spoon, push-in terminals, close and smooth to seal.

Bake cookies in the preheated oven for 15 minutes or until golden brown.

Remove from oven, set aside to stand on tray for 10 minutes.

Transfer cookies onto wire rack to cool completely before storing.

Yields 22 cookies.

Orange Cookies

Ingredients:

70 g butter
3/4 cup (75 g) caster sugar
2 tbsp orange zest
2 tbsp orange juice
1 ½ cup all purpose flour
1 egg

Method:

Preheat oven to 165 °C.

Line a large baking tray with parchment paper; set aside.

In a mixing bowl, cream butter with sugar till pale and crumbly.

Add-in orange zest and orange juice, stir to incorporate fully.

Stir-in flour, stir quick to mix.

Add-in egg and stir again till reach homogeneous dough.

Place dough into a plastic wrapper.

Wrap-up well and leave in fridge to cool for at least 30 minutes or up to few days till use.

Remove solid dough from fridge.

Place dough in between two large pieces of lightly greased plastic wrapper.

With rolling pin, roll out dough to about 1/4 inches thickness.

Remove the top layer of plastic wrapper and cut dough according with cookie cutter to the preference shape (if dough turn out to be too soft for shaping after sometime of preparing, return the dough to fridge for another 30 minutes or till set again).

Place cookies onto the prepared tray.

Bake in the preheated oven for 25 minutes or till golden brown and aroma.

Yields 80 cookies.

Coconut-Peanut Crisps

Ingredients:

1 cup plain flour
1 1/2 cups cornstarch
1/3 tsp baking powder
3/4 cup dessicated coconut
1/4 cup roasted peanut powder
1 egg
1 cup castor sugar
100 g butter

Garnish:

1 egg yolk, beat lightly
chopped raisin
dessicated coconut

Method:

Line a large baking tray with parchment paper; set aside.

Preheat oven to 180 °C.

In a bowl, combine together flours, baking powder, dessicated coconut and peanut powder; set aside.

In a large bowl, whisk egg and sugar till pale, thick and glossy.

Gradually, fold-in the flours mixture into the egg mixture (it will be like breadcrumb).

Add-in butter, knead till forms smooth dough, cover dough in a container.

Take out enough dough and place between two plastic paper, roll out to about 1/2 cm thick.

Cut the dough with cookies cutter into the desired shapes and line on the prepared baking tray.

Brush surface with egg yolk, press-in a piece of chopped raisin and sprinkles with dessicated coconut (repeat steps till dough is finished or refrigerates the dough for a break).

Bake in the preheated oven for 12 minutes or until golden color.

Remove from oven and let cool completely on wire rack before storing.

Yields 152 cookies.

Brutti Ma Buoni

Ingredients:

2 egg whites
2/3 cup sugar
3/4 cup toasted coarse grounded hazelnuts (skinless)
1/4 cup toasted coarse grounded peanuts (skinless)

Method:

Line a large baking tray with parchment paper; set aside.

For smooth and pale color version:

Preheat oven to 180 °C.

In a large heatproof bowl, whisk occasionally egg whites and sugar over gently simmering water for 10 minutes or till hot and opaque.

Remove from heat, continue whisking for another 8 minutes or till thick and glossy.

Stir-in nuts.

Drop heap teaspoons of dough onto the prepared baking tray (2 inches apart).

Bake cookies for 15 minutes or till lightly browned.

For rough and darker color version:

Preheat oven to 150 °C.

In a large heatproof bowl, whisk egg whites till stiff.

Add-in sugar and nuts.

Continue whisking and cook over moderate heat till dough detach from side walls and bottom of the bowl (not to overcook, else it will turns to hard cookies).

Remove from heat and drop dollop of doughs on the prepared baking tray.

Bake cookies for 40 minutes or till golden brown.

Remove from oven and transfer to wire racks to let cool completely.

Yield 26 cookies.

Banana Shortcakes with Peanut Cream Filling

Ingredients:

1 1/3 cups all-purpose flour (2 3/4 cups if not using extra egg yolk)
1/2 tsp baking soda
1/4 tsp salt
2 cups sugar
1 cup butter
1 cup mashed banana (2 ripe banana)
1 egg
1 egg yolk (optional)

Peanut Cream Filling:

1 part homemade peanut butter
1 part icing sugar
1/2 part butter

Method:

Line a large baking tray with parchment paper; set aside.

Preheat oven to 180 °C.

In a bowl, combine flour, baking soda and salt; set aside.

In another large bowl, beat sugar and butter till pale and creamy.

Add-in banana and egg, beat till fully incorporated.

Add-in flour mixture, mix-well to give soft dough.

By the help of two teaspoons, scoop-up a teaspoonful dough and drop onto the prepared baking tray.

Bake shortcakes for 15 minutes or till lightly browned.

Remove from oven and let cool on wire racks.

To prepare the peanut cream filling: mix-well all the filling ingredients till creamy and fully incorporated; sandwich in between two cooled shortcakes.

Yield 75 pieces peanut cream filled banana shortcakes.

Chocolate Scotch Shortbread

Ingredients:

50 g dark or bittersweet chocolate
2/3 cup butter, softened
1/2 cup light brown sugar
1 1/2 cups cake flour

Method:

Line a large baking tray with parchment paper, set aside.

Preheat oven to 180 °C.

With a double boiler, melt chocolate; set aside.

In a large mixing bowl, beat butter till fluffy.

Add-in sugar, continue beating till very light, pale and fluffy.

Pour-in melted chocolate, stir to incorporate fully.

Stir-in flour, gradually knead and roll out dough to 1/4 inch thickness.

With cookies cutter, cut into the desired shapes.

Place them onto the prepared baking tray, about 1 inches apart from each others.

Bake the cookies in a preheated oven for 10 - 12 minutes or till aroma.

Remove cookies from oven, let them stand for 1 minute.

Transfer cookies on wire rack, let cool completely before store into air-tight container.

Yield 98 cookies.

Coconut Macaroons

Ingredients:

2 cups shredded coconut or dessicated coconut
2 egg whites
1/8 tsp salt
1/2 cup granulated sugar

Method:

Preheat oven to 180 °C for 15 minutes, toast coconut for 5 minutes or till fragrant and yellowish in color.

In a large bowl, whisk the egg whites and salt till stiff.

With spatula or tablespoon, gradually fold-in sugar and follow by the toasted coconut.

Drop heap teaspoons of the batter on a parchment paper-lined baking sheet, setting each portion 1 inch apart.

Bake the cookies in a preheated oven at 200 °C for 10 - 15 minutes or till slightly golden at the edges.

Remove cookies from oven.

Transfer cookies on a large wire cooling rack, let cool completely before store into air-tight container (cookies appear to be soft at the beginning but will harden after cool to room temperature).

Yield 40 cookies.

Green Peas Cookies

Ingredients:

1 cup roasted green peas, grinded
1 cup plain flour (tipo o)
3/4 cup superfine/Castor sugar
40-60 mL vegetable oil (until to a shape-able extend only)
1/4 tsp salt
1 egg as egg-wash (omitted for this batch)

Method:

Preheat oven to 160 °C.

Line a large baking tray with parchment paper, set aside.

In a bowl, mix peas, flour and sugar.

Drizzle-in oil and mix until the mixture clump together.

Divide and press firmly into small balls.

Place close together on prepared baking tray.

Bake in preheated oven for 45 minutes or until fragrant.

Remove from oven, apply egg-wash, return to oven and bake for another 10 minutes or till golden brown.

Remove from oven and let cool completely before storing.

Chinese Peanut Cookies

Ingredients:

1 cup toasted coarse ground peanut
1 cup plain flour (tipo o)
2/3 cup superfine/Castor sugar
2/3 tsp salt
40-60 mL vegetable oil (until to a shape-able extend only)

1 egg as egg-wash

Method:

Preheat oven to 160 °C.

Line a large baking tray with parchment paper, set aside.

In a bowl, mix peanuts, flour, sugar and salt.

Drizzle-in oil and mix until the mixture clump together.

Divide into small balls, press and shape with cookies cutter.

Place close together on prepared baking tray.

Apply egg-wash and bake in preheated oven for 30 minutes or until golden brown.

Remove from oven and let cool completely before storing.

Yield 36 cookies.