MOMMY COOKIES

 

Why are these called Mommy cookies?  Because they are made with ingredients every household has, they are simple and quick to make and they make quite a bit so inexpensive.  In my time, all moms made these for after school snacks.  

These cookies are not too sweet and perfect in my opinion.  However, if you like sweet cookies increase sugar to 1 cup.

 Makes 20 cookies

 

 

1 egg yolk (keep the white for the top)

1/4 cup butter or margarine (room temperature)

1/2 cup white sugar

(if you like your cookies sweet, increase sugar it to 1 cup)

1 package vanilla sugar

1 teaspoon baking soda

½ cup oil

½ cup plain yogurt

3-3.5 cup flour

1 lemon peel grated with small side of the grater (optional)

Top: Egg white and chopped walnuts

Notes: you can replace walnuts with sugar or lemon peel with orange peel

 

• Wash 1 lemon and grate the peel using the small side of the greater. 
• In a large bowl, mix together all ingredients except the egg white and flour
• Slowly add the flour to get a soft dough (use your hands)
• Preheat oven to 350
• Use a lined pan with cooking paper
• Take 1 tablespoon of the cookie dough and form a small “ball” and place on the pan. 
• Once all the dough is done, glaze with egg white and sprinkle walnuts
• Bake 25 minutes until edges of the cookies are slightly browned
• Let it cool

OATMEAL RAISIN COOKIES

 

This is a flexible recipe.  You can use chocolate chips instead of raisins.  You can also add nuts (like chopped pecans).  While these additions can be delicious, I like to enjoy each one separately.

Makes 40 small cookies

 

1 egg
½ cup butter (room temperature)
½ cup brown sugar + 1/4 cup white sugar
1 teaspoon vanilla extract
1 ½ cups rolled oats
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins
1 cup flour

 

• In a large bowl, mix together flour, salt, cinnamon, baking soda and set aside
• Cream together butter and sugars.  Add egg and vanilla extract and mix until fully combined
• Slowly add the flour mix.  Continue to mix until all combined
• Add in oatmeal and raisins with a spatula and make sure all is blended
• Form a big “ball”.  Cover and refrigerate at least 30 minutes
• Preheat oven to 350
• Use a lined pan with cooking paper
• Take 1 tablespoon of the cookie dough and form a small “ball” and place on the pan. 
• Once all the dough is done, slightly flatten using a fork
• Bake 10-12 minutes until edges of the cookies are slightly browned
• Let it cool
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FETA FILLED BUNS (POGACA)

This recipe does not require yeast which means no waiting and quick.  If in a hurry, this is the recipe to use for soft bun with filling.  You can use feta and parsley like I did or alternative filling: black olive paste mixed with thinly sliced cubenella pepper and a little thyme for flavour.

Important note: you get a very soft a sticky though.  Try not to add too much more flour

Dough:

1 egg whitr (save the yolk for the outside)

1 su cup yoğurt

1/2 cup oil

1.5 teaspoon salt

1.5 teaspoon baking powder

2.5 cups all purpose flour

Filling

250 gr. Feta cheese graded or crumbled

3 tablespoons very thinly sliced parsley

1 egg white (save the yolk for the outside)

 

Makes 20 - 25

• Line a cookie sheet with cooking paper
• Mix all the ingredients for the dough and get a soft dough
• Prepare the filling with all the ingredients
• Take a small piece of the dough (about the size of a large walnut) and flatten inside your palm.  Fill it with 1 full teaspoon of the filling and close into a ball.
• Place them on a lined cookie sheet
• Stir the separated egg yolk with fork and spread on top of each one
• Preheat oven to 325 F
• Cook 20 -25 minutes until the top is golden brown
• Cool before storing
• If you find you have left over feta and egg yolk.  Combine them and spread on a piece of bread and cook in the oven for a snack