Cookies in the microwave
Description
The baking is simple and quick. A microwave oven can not only cook but also bake. If your conventional oven is broken, but the kids want delicious cookies for dinner or afternoon snack, this easy cookie recipe will save the day. Tried and tested in practice. These cookies disappear even faster than they bake. Here are a few tips that will come in handy if you decide to modify this recipe. If you don't have powdered sugar on hand, dissolve regular sugar in a small amount of liquid first, then add it to the dough. Don't try to achieve a "browned" appearance—the cookies will remain light in the microwave. Microwaves cook the dough from the inside out. Light color does not mean undercooked. Another tip: it's better to shape the cookies round—this way they cook evenly. Recipe: 1. In a bowl, mix room-temperature butter (it should be slightly soft) with powdered sugar. 2. Add lemon or orange zest. 3. Mix in starch and flour. Knead thoroughly. 4. The dough will be soft, so lightly flour the surface when rolling (but don't overdo it—otherwise the cookies will become hard). Roll the dough to about 1 cm thickness and cut out rounds. 5. Sprinkle the microwave-safe plate with flour and arrange the dough rounds evenly on it. 6. Microwave at medium power (my maximum is 900W, so I bake at 600W) for 5–6 minutes. 7. Watch carefully the first time—microwaves vary, and cooking times differ. The finished cookies will be light. As soon as the center of the cookie just begins to blush slightly, they're done! 8. For the glaze, mix 5 tablespoons of powdered sugar with 2–3 tablespoons of lemon juice until smooth. 9. Spread the glaze over the cooled cookies. Top each with a canned apricot or other berries. Serve, if any remain. The cookies should turn out crumbly with a pleasant lemon flavor. Good luck with your baking! Serve cooled or slightly warm.