Homemade cookies

Name: Homemade cookies - Denisa N.
Ingredients: 4 eggs; 200 g sugar; 200 g butter; 1 teaspoon of baking soda; vanilla essence; zest and juice of one lemon; flour as needed. Optional: chocolate or other ingredients such as raisins; nuts; coconut pieces; etc.

Dessert - Homemade cookies by Denisa N. - Recipia

Homemade Lemon, Vanilla, and Melted Butter Cookies When I want something sweet made quickly, without special molds and too much preparation, I make these homemade cookies. The dough mixes easily, and the cookies are shaped directly by hand, from small pieces flattened in the palm. The lemon zest and juice give them a pleasant taste, and the chocolate pieces on top make them more suitable for those who prefer richer desserts. They can also be made with raisins, nuts, or coconut, depending on what you have on hand. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: preparation time plus approximately 30 minutes for baking Servings: the number of cookies varies depending on their size Difficulty: easy Recipe type: homemade cookies, biscuits, cookies Occasion: also suitable for Christmas meals or platters Ingredients 4 eggs 200 g sugar 200 g butter, melted and cooled 1 teaspoon baking soda vanilla essence zest and juice of 1 lemon flour, as needed, until a slightly sticky and crumbly dough forms For decoration or complement, optional: chocolate, chopped into pieces raisins nuts coconut pieces The amount of flour is not specified exactly, as it depends on the eggs, how much juice the lemon has, and how the dough binds together. It is added gradually until the mixture can be shaped by hand. Preparation method 1. Put the eggs in a bowl and beat them together with the sugar. Mix until the sugar is incorporated and the mixture becomes homogeneous. 2. Add the vanilla essence, grated lemon zest, and lemon juice. Mix well so that the flavors are distributed throughout the mixture. 3. Pour in the melted and cooled butter. It is important not to add it hot over the eggs, so let it cool a bit before adding. Mix until the composition is uniform. 4. Add the baking soda and start adding flour gradually. Do not add it all at once, as the necessary amount may vary. Continue mixing until a slightly sticky and crumbly dough forms. 5. Take a small piece of dough and shape it into a ball in the palm of your hand. Then flatten the ball until you get the shape of a cookie. There is no need for the cookies to be perfectly equal; it is enough for them to be similar in size to bake evenly. 6. Place the cookies on a baking tray lined with parchment paper. Leave a little space between them, especially if you are shaping them larger. 7. Put some chocolate pieces on top. If you are using other optional ingredients, such as raisins, nuts, or coconut, you can add them at the same time, depending on your preference. 8. Place the tray in the oven and bake the cookies for about 30 minutes. The original recipe does not specify the oven temperature, so it is good to watch the cookies towards the end of baking and take them out when they are baked. Why I make the recipe often I like that it does not require cookie cutters or a special shaping technique. The dough is worked directly by hand, and the final shape can remain simple, like homemade cookies. The lemon balances the sweetness of the sugar and pairs well with the vanilla and butter. The recipe is also flexible. The base remains the same, but each time the flavor can be completely changed with a little chocolate, raisins, nuts, or coconut. It is especially useful when you want to prepare cookies from common ingredients without buying special ones. Tips and variations Tips Add the flour gradually and stop when the dough is sufficiently bound to be shaped. If you add too much flour at once, the dough can become harder to work with, and the cookies may turn out tougher. The butter should be melted but cooled before being added to the egg mixture. This is one of the important steps for the other ingredients to blend correctly. The dough is described as slightly sticky and crumbly, so it should not be completely elastic or very soft. If it sticks slightly to your hands, work with small pieces when shaping the cookies. The size of the cookies influences the baking time. Since the recipe mentions about 30 minutes, keep an eye on them towards the end, especially if you make them smaller or thinner. The oven temperature is not specified in the original recipe. For this reason, check the cookies during baking and adjust the time according to your oven and their size. Substitutions Chocolate can be replaced with raisins, nuts, or coconut pieces, all mentioned as options for this recipe. Vanilla essence is part of the basic recipe. If you do not have vanilla essence, it can be omitted, but the taste will be slightly different. Variations For a chocolate version, place some chocolate pieces on top of each cookie before baking. For a raisin version, add raisins instead of chocolate. The same applies to nuts or coconut pieces. You can combine optional ingredients, for example, chocolate and nuts or raisins and coconut, without changing the base of eggs, sugar, butter, lemon, baking soda, and flour. Serving ideas The cookies can be served plain after they are baked. They are suitable on a cookie platter and can be included in a variety of Christmas desserts. The chocolate on top makes them easy to distinguish, especially if you prepare multiple varieties in the same tray. Frequently asked questions How much flour should I use? The recipe does not specify an exact amount. Add the flour gradually until you obtain a slightly sticky and crumbly dough, but sufficiently bound to form balls and then flattened cookies. Can I use the butter immediately after melting it? It is better to let it cool before adding it over the eggs. In the recipe, the butter is used melted and cooled. Can I skip the chocolate? Yes. Chocolate is optional. The cookies can be baked plain or complemented with raisins, nuts, or coconut pieces. At what temperature are the cookies baked? The temperature is not mentioned in the original recipe. Only the approximate baking time of 30 minutes is specified, so watch the cookies towards the end and consider how your oven bakes. How many cookies will I get? The number is not specified and depends on the size of the dough pieces. If you shape smaller cookies, you will get more; if you make them larger, the number will be reduced. Nutritional values The values are estimated and cannot be accurately calculated for this recipe, as the amount of flour is not specified, and the number of cookies varies depending on size. Chocolate, raisins, nuts, and coconut can further modify the result. For the entire base of the recipe, without flour and without optional ingredients, the 4 eggs, 200 g of sugar, and 200 g of butter bring approximately: 2,900-3,100 kcal approximately 35-40 g of protein approximately 220-230 g of carbohydrates, mainly from sugar approximately 215-225 g of fat These figures do not represent the final values for all cookies, as they do not include the flour and optional additions. For a piece estimate, you need to know the total amount of flour used and the final number of cookies. Storage and reheating After baking, let the cookies cool before storing them. They can be kept in a closed container to prevent them from drying out too quickly. The exact storage duration is not specified in the original recipe and may vary depending on how well they are stored and the added ingredients. The cookies do not need reheating before serving. They can be eaten at room temperature.

Homemade cookies

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