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Chocolate Chip Tea CookiesMakes about 6 dozen cookiesThese are…


Chocolate Chip Tea Cookies

Makes about 6 dozen cookies

These are cookies that melt in your mouth thanks to the
powdered sugar.


1 ½ cups butter (3 sticks), room temperature

1 teaspoon salt

¾ cup confectioner’s sugar

1 tablespoon vanilla

3 cups flour

2 cups mini semi-sweet chocolate chips

½ cup pecans, finely chopped

1 cup additional powdered sugar for the baked cookies


Preheat oven to 375°. Prepare cookie sheets by placing parchment paper on them. 

Using a mixer, cream the butter, salt, sugar and vanilla
until light.  Gradually add the flour and
mix well.

Fold in the chocolate chips and pecans.

Use 1 tablespoon of dough (or a 1 tablespoon cookie scoop)
for the cookies.  Bake for about 9-12
minutes or until the edges are golden which depends on your oven and how large
the cookies are.  These cookies do not

Roll the warm cookies in additional powdered sugar, if you
prefer, and then place them on wire racks to cool.  Store them in an airtight container.  These cookies can also be frozen to eat

If you choose to roll the cookies in powdered sugar you can
place the powdered sugar in a bowl and then roll the cookies in the sugar using
a spoon so you don’t get the powdered sugar all over your fingers.

vegan-yums:Rosemary Chickpea Salad Sandwich / Recipe



Rosemary Chickpea Salad Sandwich / Recipe

Bocconcini Salad. 100g of rocket and baby spinach mix. 1…


Bocconcini Salad.

100g of rocket and baby spinach mix.
1 telegraph cucumber, halved and sliced.
200g cherry tomatoes halved.
Generous handful of basil leaves, torn roughly.
150g Bocconcini, I used milk cherries, torn in half.
Generous drizzle of balsamic glaze.
1T extra virgin olive oil.

Place salad ingredients in a bowl and drizzle with balsamic glaze and olive oil. Toss to combine.
Yummy and so pretty too.
Serves 4.