VINTAGE ARCHWAY COOKIES RECIPES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Steps:

• Preheat oven to 325 degrees.
• Line your cookies sheets with either a Silpat mat or parchment paper
• Using a hand mixer, cream the butter, sugar, molasses, egg, and vanilla for around 3 minutes.
• Mix in the flour slowly on stir with the baking soda, all the spices, and salt.
• Note: This dough can be used for a cutout cookie or drop the cookie method. See below for my method.
• Using a medium-sized ice cream scoop, ( for uniform-sized cookies) roll into a ball and place it on the baking sheet until all the dough is formed. (or roll thin and use a cookie cutter).
• I take a glass with sugar on the bottom to flatten slightly.
• If you leave them without flattening a little they will be much thicker.
• Either way, they are great.
• Bake for 13 to 15 minutes cool completely then sprinkle with powdered sugar or make the frosting and spread with icing
• Options: Sprinkle with granulated sugar if you prefer or garnish later with either powdered sugar or icing.