Pikkuleipienperustaikina Finnish Butter Cookie Dough Food

PIKKULEIPIENPERUSTAIKINA (FINNISH BUTTER COOKIE DOUGH)

Steps:

• This will yield 2 cups of dough. If you are using it as a starter base, it will depend on the recipe as to how many cookies it will make. Using it by itself, it should yield about 7.5 dozen.
• Preheat oven to 350F (175C).
• Do not refrigerate cookie dough.
• Fill a cookie press with dough as manufacturer directs.
• Select plate and fit onto press.
• Press dough onto an ungreased baking sheet. Sprinkle with colored sugar.
• Bake 10 to 12 minutes or only until cookies are firm and lightly browned around edges. Do not overbake. Cool on a rack.

LOW-FAT VEGAN COOKIE DOUGH

Steps:

• Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt. Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients. Continue to add flour 1/4 cup at a time until dough is no longer sticky. Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.
• Dough can now be rolled and shaped as per need.
• Typical baking time is 10 minutes in a 325F oven.
• This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

FLUFFERNUTTER BARS

Steps:

• Preheat oven to 350°F.
• Beat butter and sugar together until light and fluffy.
• Mix in peanut butter and egg and mix well until blended.
• In medium bowl, combine flour, baking powder, and salt.
• Add to creamed mixture and beat until just combined.
• Press into 9 x 13 in pan and form a crust by pressing it on the bottom and slightly up the sides.
• Spread fluff over base crust.
• Scatter peanuts and chocolate chips over top.
• Bake 15-20 min or until top lightly browned.