Lauhillau Cookies Food

LAUHILLAU COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

VANILLA SUGAR COOKIES

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

LAUHILLAU COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

KAHLUA COOKIES

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.