What's New in Cookies and Types of Cookies

Years ago, a delicious, protein fortified cookie was developed. Because it contains the same amount of protein as a hot dog, this cookie can be used as a light meal. In addition, it is moist and will not crumble; it will keep for more than 3 months without losing flavor or nutritional value. Four varieties of the new cookie are now available: oatmeal, brownie, toffee and sweet potato.

Types of Cookies

Drop cookies - Made from a soft dough, which is pushed from a spoon onto a baking sheet in the size desired; less evenly shaped than rolled cookies

Rolled cookies - Cut from a thin sheet of a stiff dough with cutters of various shapes; evenly shaped and usually thin

Refrigerator cookies - Cut from a roll of a dough which has been chilled until very stiff; less evenly shaped than rolled cookies, and thick or thin, as desired

Molded cookies - Made from small portions of a stiff dough that are shaped or molded with the hands; may be left in shape of balls or slightly flattened

Pressed cookies - Made from a stiff, rich dough that is forced through a cookie press to make cookies of various shapes

Bar cookies - Made from a soft dough and baked in a shallow pan; when cool, the baked sheet is cut into oblong or square shapes, as desired

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Recipe - How to Cook Chocolate Trifle

Ingredients 1 package chocolate fudge cake mix (regular size) 1 package (6 ounces) instant chocolate pudding mix 1/2 cup strong coffee 1 carton (12 ounces) frozen whipped topping, thawed 6 Heath candy bars (1.4 ounces each), crushed Directions Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.

How to Cook Tinolang Manok - Recipe

Raining seasons is coming!!! Filipinos really love having The Classic Tinolang manok(Chicken Tinola) or Chicken Ginger Stew! It is full of rich taste and Everytime you sip this hot and healthy, clear and light soup, you will be filled with warmth and comfort. Preparation: 20 minutes Cooking: 60-70 minutes Good for 5-7 persons Ingredients: 1 kilo native chicken, cut into preferred serving pieces 2 pieces green papaya or chayote(sayote), cut into small pieces 1 cup malunggay leaves or chili leaves 5 stalks lemongrass(tanglad), knotted and crushed 1 thumb-sized ginger, cut into strips 4 cloves garlic, crushed 1 onion, chopped 1 litre of water 4 tablespoons vegetable oil fish sauce or salt to taste Directions 1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion and cook until limp and aromatic. 2. Add chicken then continue sauteing for about 5 to 7 minutes until the color chicken turn to light brown and juices run ...

How to Make Triple Chocolate Brownies with Walnuts and Coconut Caramel

To Start off our Valentine's Day Special Recipes, we have The Triple Chocolate Brownies with Walnuts and Coconut Caramel. These super moist bars are sweetened with honey, studded with chocolate disks and layered with chocolate and gooey coconut caramel. Chocolate, an aphrodisiac food, contains theobromine and phenylethylamine, chemicals that emit the same pleasurable endorphins you get from having sex. Total Time: 80 Minutes 16 Ingredients Ingredients 19 ounces coconut milk 7 1/2 ounces honey 3 salt 1 1/2 sweet potatoes, rinsed 6 eggs, whisked 4 ounces coconut oil, melted 11 1/2 ounces high quality, dark chocolate disks 6 tablespoons coconut flour 4 tablespoons unsweetened cocoa powder 10 ounces walnuts, toasted in oven, chopped 1/2 teasp...

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