Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 (3.4-ounce) package instant banana cream pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vanilla wafer cookies, crushed
• 1 ripe banana, diced
• 1/2 cup white chocolate chips (optional)

Directions:

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the pudding mix, eggs, and vanilla extract until well combined.
5. In another bowl, whisk together flour, baking soda, and salt.
6. Gradually add to the creamed mixture and mix well.
7. Fold in crushed vanilla wafer cookies, diced banana, and white chocolate chips (if using).
8. Drop by rounded tablespoonfuls onto the prepared baking sheets.
9. Bake for 10-12 minutes or until edges are lightly browned.
10. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 220 kcal | Servings: 24 cookies

• 500 ml koekmeel
• 45 ml suiker
• 2 ml sout
• 20 ml bakpoeier
• 2 eiers
• 250 ml melk
• 125 ml water
• 30 ml kookolie
• 15 ml gouestroop

1. Sif die droë bestanddele saam.
2. Klits die eiers, melk, water, olie en gouestroop saam.
3. Voeg die droë bestanddele by en meng tot ‘n gladde deeg.
4. Verhit olie in ‘n pan.
5. Skep met ‘n soplepel van die beslag in die warm pan.
6. Sodra lugborrels oopgaan, draai plaatkoekies om en bak vir 30 sekondes aan die ander kant.
7. Bedien met kaas, konfyt en/ of stroop.
8. Maak 24 plaatkoekies.

Translation

Sheet Cookies

• 500 ml cake flour
• 45 ml of sugar
• 2 ml of salt
• 20 ml baking powder
• 2 eggs
• 250 ml of milk
• 125 ml of water
• 30 ml of cooking oil
• 15 ml golden syrup

1. Sift the dry ingredients together.
2. Whisk together the eggs, milk, water, oil and golden syrup.
3. Add the dry ingredients and mix to a smooth dough.
4. Heat oil in a pan.
5. Spoon some of the batter into the hot pan.
6. As soon as air bubbles open, flip cookie sheets and cook for 30 seconds on the other side.
7. Served with cheese, jam and/or syrup.
8. Makes 24 cookie sheets.

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Glaze:

• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper and set aside.
3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
4. Beat in egg and vanilla extract until well combined.
5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
6. Gradually add the dry flour mixture to the butter mixture, mixing until a soft dough forms.
7. Using a cookie scoop or spoon, drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. While the cookies are baking, prepare the glaze.
10. In a small saucepan, combine unsalted butter, granulated sugar, water, and vanilla extract.
11. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
12. Remove the cookies from the oven and immediately brush the warm glaze over the tops of the cookies.
13. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
14. Once cooled, serve the Kentucky Butter Cake Cookies and enjoy every buttery bite!

Choux Pastry Delights with Creamy Filling and Chocolate Glaze

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

Directions:

1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring water and butter to a boil.
3. Add flour and salt all at once, stirring vigorously.
4. Cook and stir until mixture forms a ball.
5. Remove from heat and let cool slightly.
6. Add eggs, one at a time, beating well with a wooden spoon after each addition until smooth.
7. Drop dough by heaping tablespoons onto a greased baking sheet, shaping each into an elongated eclair shape.
8. Bake for 20-25 minutes or until golden brown.
9. Remove to wire racks to cool completely.
10. For the filling, beat 1 cup heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
11. Cut a small slit in the side of each eclair and fill with cream mixture.
12. For the glaze, melt chocolate chips with 2 tablespoons heavy cream in a small saucepan over low heat, stirring until smooth.
13. Drizzle over filled eclairs.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 12 eclairs

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1 cup frozen raspberries, coarsely chopped

Directions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add to the creamed mixture and mix well.
6. Fold in the white chocolate chips and raspberries.
7. Drop by rounded spoonfuls onto the prepared baking sheets.
8. Bake for 10-12 minutes or until lightly golden.
9. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 220 kcal per cookie | Servings: 24 cookies