cosy recipes

Bowl 1: - melted unsalted butter (115 g) - cocoa powder (30 g) - white sugar (100 g) - brown sugar (100 g) - vanilla (half a teaspoon) - espresso (1 teaspoon) (or instant coffee) - 2 eggs Bowl 2: - flour (120 g) - baking powder (half a teaspoon) -pinch of salt -PREHEAT OVEN TO 180 degrees Celsius -MIX EVERYTHING IN BOWL 1 -MIX EVERYTHING IN BOWL 2 THEN ADD TO BOWL 1 -GENTLY FOLD TOGETHER -ADD AROUND 115 G OF CHOCOLATE (ANY KIND) AND FOLD IN -PUT IN A PAN AND BAKE FOR AROUND 20-25 MINUTES

Bowl 1: - 1 and 2/3 cups of flour - sprinkle of salt - 2 teaspoons baking powder Bowl 2: - half a cup melted butter - 1 cup of brown sugar - 1 and 1/2 tablespoon of white sugar - 1 teaspoon instant coffee - 1 teaspoon vanilla extract - 1 egg - 1 egg YOLK -PREHEAT OVEN TO 180 DEGREES CELCIUS -MIX INGREDIENTS IN BOWL 2 THEN SLOWLY ADD INGREDIENTS FROM BOWL 1 -ADD AS MANY CHOCOLATE CHIPS AS YOU WANT -BAKE IN THE OVEN FOR AROUND 10-15 MINUTES

Ingredients: • ¾ cup butter in cubes • 1 tablespoon honey • ½ cup brown sugar • ½ cup granulated sugar • 1 egg • 3 cups all-purpose flour • ½ teaspoon baking powder • 1 teaspoon cinnamon • 1 teaspoon ginger • ½ teaspoon cloves → For the glaze: • 2 cups powdered sugar • 1 egg white • 1 tablespoon lemon juice • food dye Preparation: - Preheat the oven to 180ºC. Mix the butter, honey, brown sugar and granulated sugar with a hand mixer. Add the egg and continue stirring. Mix the flour, baking powder, cinnamon, ginger, and cloves separately and sift (pass through a sieve). Combine all the ingredients, forming a dough that is easy to work with. If it is too dry, add a little water and if it is too wet, add more flour. Once ready, refrigerate it for ten minutes. Roll out the dough with a rolling pin leaving it three millimeters thick and cut it with the molds that we have. - bake for 15 minutes or until they are lightly golden. Remove from the oven and let cool. When they are all baked and cold, continue with the rest of the preparation. For the glaze, mix the icing sugar, an egg white and a tablespoon of lemon juice with an electric mixer. If it is too thick, add more egg white and if it is too light, more icing sugar. Beat well until it has a consistency like thick honey. Spread the icing in different cups and add food dye to create the desired colors. Fill small plastic bags or paper cones and paint the cookies. While they are still wet, if you want, you can put beads on them. Let the icing dry and you're done.