4 Ingredient Cookies Food

4-INGREDIENT SUGAR COOKIES

Steps:

• Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
• Combine the butter and sugar in the mixing bowl and beat until well combined.
• Add flour and extract and mix until the dough pulls together. If you are using a hand mixer instead of a stand mixer with a paddle attachment, you may need to use your hands to pull the dough together. It should be smooth and not crumbly.
• Portion out 1″ balls of dough and roll them between your hands to smooth and shape.
• Place the dough on the prepared baking sheet. Press down on top of each ball with the bottom of a glass to flatten the cookies to about 1/2″ thick.
• Sprinkle the unbaked cookies with additional granulated sugar and bake for 14-16 minutes or until golden on the bottom.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.

4-INGREDIENT COOKIES AND CREAM PIE

Steps:

• Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
• Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.

CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS

Steps:

• Preheat the oven to 375 degrees F.
• Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
• Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
• Variations:
• Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
• Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

4-INGREDIENT SUGAR COOKIES

Steps:

• Cream together the margarine and sugar.
• Stir in vanilla and flour.
• Roll small walnut-sized pieces into balls and flatten with a fork on a cookie sheet.
• Bake at 350° until brown.

4 INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Line one or two baking sheets with parchment paper.
• Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
• Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.