Simple Cookies

Name: Simple Cookies - Georgeta I.
Ingredients: 250 g flour; 4 eggs; 50 ml oil; 2 packets of vanilla sugar; a pinch of salt; 1 essence of rum; 1 essence of vanilla; grated zest of one orange; 200 g powdered sugar.

Dessert - Simple Cookies by Georgeta I. - Recipia

Simple cookies are made from a light dough, where whipped egg whites with sugar give a tender and airy texture. They are prepared without complicated techniques, and after baking, they can be left plain or filled with jam, Fineti, or various creams. Grated orange peel, vanilla, and rum give them a pleasant taste, suitable for holiday platters. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Baking Time: 15 minutes Oven Temperature: 175°C Servings: The number of cookies depends on the size they are formed into Difficulty: Easy Recipe Type: Homemade cookies, also suitable for holidays Ingredients 250 g flour 4 eggs 50 ml oil 2 sachets of vanilla sugar A pinch of salt 1 essence of rum 1 essence of vanilla Grated peel of 1 orange 200 g powdered sugar Preparation Method 1. Separate the egg whites from the yolks. It is important that no yolk gets into the egg whites, as they need to be whipped. 2. Place the egg whites in a bowl and beat them together with the salt. When they start to become frothy, gradually add the powdered sugar while continuing to mix. 3. Beat the egg whites until you achieve a stiff and glossy meringue. In the end, the mixture should hold its shape and not flow easily from the bowl. 4. In a separate bowl, mix the yolks with the vanilla sugar, oil, rum essence, and vanilla essence. The mixture should be homogeneous before being added to the egg whites. 5. Pour the yolk mixture over the meringue. Gently fold it in with movements from bottom to top, so as to retain as much air as possible from the whipped egg whites. 6. Gradually add the flour, one tablespoon at a time, in a rain-like manner. Mix after each addition, also with gentle movements from bottom to top. There is no need to mix vigorously or for long after the flour has been incorporated. 7. Finally, add the grated orange peel and mix until it is evenly distributed in the mixture. 8. Prepare a baking tray and line it with parchment paper. Shape the cookies directly on the tray, leaving a little space between them. 9. Preheat the oven to 175°C. When it is heated, place the tray inside and bake the cookies for about 15 minutes. 10. When they are ready, remove the tray and let the cookies cool. Carefully detach them from the parchment paper, as they are fragile while still hot. The cookies can be served plain or filled after cooling with jam, Fineti, or other creams. If you choose to fill them, it is easier to first detach all of them from the parchment paper and only then assemble them. Why I make this recipe often It is a simple recipe, with common ingredients and a dough that is prepared quickly. The taste can be easily changed by using another type of cream or your favorite jam. The cookies are good on their own, but can be transformed into a more appealing dessert when filled and arranged on a platter. Additionally, the combination of vanilla, rum, and orange peel makes them suitable for the holiday season without needing a complicated recipe. Tips The egg whites must be beaten until they reach a stiff and glossy consistency. If the meringue remains soft, the final mixture may not have the same airy structure. Incorporate the yolks and flour with movements from bottom to top. Vigorous mixing can deflate the air in the egg whites. Add the flour gradually, as indicated in the recipe. This way, it distributes more easily and does not require prolonged mixing. The orange peel should be finely grated. Use only the colored part of the peel, avoiding the white part, which can taste bitter. Do not detach the cookies immediately after taking them out of the oven. Let them cool, then carefully peel them off the parchment paper. The baking time is 15 minutes at 175°C, but the appearance of the cookies remains the main reference, as their size may vary. Substitutions The rum essence and vanilla essence are part of the recipe's flavors. If you do not have one of them, you can omit it, but the final taste will be less aromatic. Vanilla sugar can be used exactly in the indicated amount, along with the powdered sugar added to the egg whites. The oil is not replaced in the original recipe with butter or other fats. To maintain the original texture and proportions, use the 50 ml of oil. Variations The simplest variation is filling the cookies after cooling. You can use jam, Fineti, or different creams, depending on what you have on hand. For a more pronounced citrus flavor, keep the orange peel in the mixture, as specified in the recipe. If you prefer simpler cookies, the flavors can remain only those of vanilla and rum, but this changes the original taste. The cookies can be left plain, without filling. In this form, the airy texture and orange flavor are more pronounced. Serving Ideas Serve them plain, after they have completely cooled. They fit well on a platter of homemade cookies and can be filled with jam or cream when you want a more substantial dessert. If you fill them, choose cookies of similar sizes for easier matching. The filling is added after cooling, not before baking. Frequently Asked Questions Why should the egg white mixture be separated from the yolk mixture? The egg whites are beaten separately with powdered sugar to form a stiff and glossy meringue. This contributes to the airy texture of the cookies. The yolks are mixed separately with the oil, vanilla sugar, and flavors, and then carefully incorporated. Can I add all the flour at once? The recipe recommends adding the flour gradually, one tablespoon at a time, in a rain-like manner. This step helps with even incorporation and reduces the need to mix the mixture too much. How long do the cookies bake? The cookies bake for about 15 minutes in an oven preheated to 175°C. The time is as indicated in the recipe and may vary slightly if the cookies are formed smaller or larger. Can they be filled before baking? No. In the recipe, the filling with jam, Fineti, or cream is added after the cookies are baked and cooled. Why do they detach poorly from the parchment paper? The cookies are fragile when hot. Let them cool before detaching them and work carefully to avoid breaking them. Nutritional Values The values below are estimates for the entire composition, calculated from the main ingredients. They do not include any potential filling with jam, Fineti, or cream. Calories: approximately 2,350-2,450 kcal for the whole recipe Proteins: approximately 50-55 g Carbohydrates: approximately 385-400 g Fats: approximately 65-70 g The amount per cookie cannot be calculated exactly without knowing how many cookies are formed. If they are made smaller, each piece will have fewer calories, and if they are larger, the values will be higher. The added filling increases the caloric intake and the amount of sugar or fat, depending on the chosen product. Storage and Reheating After they have completely cooled, the cookies are stored in a closed container at room temperature. For the best texture, avoid leaving them uncovered, as they can dry out. The plain ones can be stored more easily than the filled ones. If you choose jam, Fineti, or cream, it is good to consider the type of filling and not leave them in heat for too long. The cookies do not need reheating. They are served at room temperature after cooling. If they are filled, store them carefully, avoiding excessive stacking to prevent them from breaking or sticking together.

Simple Cookies

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