NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 cup of Bakery Mix equals approx. 125g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking Blend, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
COOKIE TIPS:
1. We suggest using our new sweetener blend, S'WEEET! Baking Blend for our cookie recipes because we think it makes the best cookies!
2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.
3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (e.g. different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.
INGREDIENTS
1 1/4 C MULTI-USE BAKERY MIX (156g)
1 C S'WEEET! Baking Blend (140g) *see above for substitutions
2/3 C Cocoa Powder (67g)
A pinch (or capsule) of Charcoal Powder (if desired, to make cocoa darker)
8 T soft or melted and cooled Palm Shortening (120g)
1 Egg (50g)
2 t Vanilla Extract
2 t Almond Extract (optional)
Makes about 48 little cookies
DIRECTIONS:
1. Pre-heat your oven to 325°F and line a sheet pan with parchment paper.
2. In a medium size bowl, combine the BAKERY MIX, S'WEEET! Baking Blend, cocoa powder and charcoal powder, if using.
3. Add the shortening, egg, and extracts and mix until well combined.
4. Let the dough rest 15 minutes.
5, Portion a small amount (1 rounded teaspoon-about 10g) of dough onto your prepared pan and roll into balls.
6. Gently press down on the tops to flatten. The dough can also be rolled out between two sheets of cling wrap and cut into shapes.
TIP: If you want a design on the top of the cookie, lay plastic wrap over the top of the cookie balls and use a cookie press to flatten and indent a design on top. Refrigerate before baking to keep their shape better.
7. Bake 10-12 minutes.
FILLING for No'OREOS
1 1/2 C S'WEEET! Baking Blend (210g)
1 C melted and still warm Palm Shortening (240g)
2 t Almond Extract
2 t Vanilla Clear Extract (optional-clear to keep the color light)
DIRECTIONS:
1. In a medium-sized bowl, melt the shortening.
2. Whisk in the extracts.
3. Whisk in S'WEEET! until smooth.
3. Press a dollop between two of the cookies.
3. Let set up for a firmer center before eating.