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Delight in the sweet world of cookies with our mouthwatering collection of recipes. From classic chocolate chip cookies and chewy oatmeal cookies to festive holiday cookies and decadent cookie bars, explore a variety of treats that cater to every cookie lover. Discover easy cookie recipes for beginners and advanced techniques for achieving the perfect texture, whether crispy, chewy, or soft-baked. Learn how to bake cookies with variations like gluten-free or vegan options, and find creative cookie decorating ideas for special occasions. Whether you’re craving homemade peanut butter cookies, indulgent double chocolate cookies, or buttery shortbread cookies, our curated selection offers something for every sweet tooth and baking skill level. Elevate your cookie game with our popular cookie recipes and enjoy the simple pleasure of freshly baked treats.

Gluten-free orange cookies

European

You can use honey instead of Jerusalem artichoke syrup. You can use sunflower oil instead of coconut oil.

Italian

You can choose any nuts and dried fruits, I prefer walnuts, hazelnuts, prunes, dates and dried apricots.

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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