SEQUILHOS DE COCO  (caderno de receitas da Vó Glacy) recebida de Ermita

Ingredientes

4 xic de açucar

1 ovo

250 gr de manteiga

1 coco ralado

1 kg de araruta

Modo de fazer

Bata a clara, junte a gema, o açucar, a manteiga e o coco. Por ultimo, aos poucos para a massa não ficar muito seca, junte a araruta.

Faça bolinhas ou tabletes e asse em assadeira untada e polvilhada com farinha de trigo.

Bolacha de aveia com noz moscada

Ingredientes:
1 +1/4 xic de manteiga
3/4 xic de açucar mascavo
1/2 xic de açucar
1 + 1/2 xic de farinha de trigo
1/4 colher de chá de noz moscada
1 ovo
1 colher de chá de baunilha
1 colher de chá de bicarbonato
1 colher de chá de sal
1 colher de chá de canela em pó
3 xic de aveia
1 xic de passas ou nozes

Modo de fazer:
Bata o açucar e a manteiga até ficar esbranquiçada.
Adicione o ovo e a baunilha e bata.
Misture todos os ingredientes secos e adicione à massa.
Por último, junte as passas ou nozes.
Deixe na geladeira por 1 hora.
Aqueça o forno (200º). Coloque em forma sem untar, com uma colher.
Asse por 8 a 9 minutos se quiser a bolacha mais mole, ou de 10 a 11minutos para uma bolacha mais crocante.

Classic Chocolate Chip Cookies

Essa eh uma classica para a Xiristine!!!!!!!!!

HERSHEY'S Classic Chocolate Chip Cookies Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:

1. Heat oven to 375°F. 2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.HIGH ALTITUDE DIRECTIONS (classic cookies):- Increase flour to 2-2/3 cups.- Decrease baking soda to 3/4 teaspoon.- Decrease granulated sugar to 2/3 cup.- Decrease packed light brown sugar to 2/3 cup.- Add 1/2 teaspoon water with flour.- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.

Fonte: http://www.hersheys.com/recipes