Ingredients:

• 260 g all purpose flour
• 6 g baking powder
• 5 g salt
• 5 g white pepper powder
• 170 g unsalted butter, room temperature
• 125 g sugar
• 1 egg
• 4 kaffir lime leaves, thinly sliced
• 50 g cashew nuts, chopped
• 20 g dried shrimp, chopped
• 1 garlic clove, chopped
• 1 lemongrass, thinly sliced
• 2 dried red pepper, thinly sliced (optional)

Method:

• Sift all dry together and set aside.
• In a mixer on medium speed, beat butter and sugar together until light and creamy.
• Beat in egg.
• At low speed, stir in flour mixture in three additions. Scrape down the side each addition.
• Using a big spoon, stir in the rest of ingredients.
• Chill for 30 minutes, then fill an ice-cream scoop with some of the dough and drop onto a prepared cookie sheet.
• Bake at 350 degrees F for 10-15 minutes or until cookies are puffed.

Ingredients:

Chocolate Dough
• 1 1/2 cups (6 3/8 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
• 1/2 cup (3 3/4 ) brown sugar
• 1/2 cup (1 stick) butter, softened
• 1/4 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 large egg plus 1 large egg yolk

Peanut butter filling

• 3/4 cup peanut butter, crunchy or smooth, your choice
• 3/4 cup (3 ounces) confectioners’ sugar

Method:

• Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
• To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
• In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
• To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
• With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
• To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
• Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
• Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
• Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
• Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks2
• 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Method:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.)
• Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans.
• Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
• Transfer hot cookies with a spatula to a rack to cool. Serve.

Ingredients:

• 1/2 cup orange-flavored drink mix (e.g. Tang)
• 3/4 cup white sugar
• 1 1/2 cups vanilla baking chips
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Method:

• Combine the flour with the baking soda and baking powder.
• Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture.
• Layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient.
• Attach a recipe card with the following instructions to the jar.Orange Cream CookiesYield 2 1/2 dozen
• Preheat oven to 375 degrees F (190 degrees C).
• Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
• Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.