Best Kiwi Cookies Recipes

HEALTHIER ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
• Cream together the butter, kiwi, brown sugar and white sugar in a large bowl, until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract. Combine flour, baking soda, and toasted oat cereal in a bowl; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets.
• Bake in preheated oven until light brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

STRAWBERRY - KIWI FINGERPRINT COOKIES

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment or silicone.
• Cream together shortening, sugar, stevia, salt, vanilla and almond milk until well combined.
• Add the flour and baking powder and mix until a stiff dough is almost formed, then add the kiwi and mix inches.
• Form balls of the dough and place on the sheets (they don't spread that much) and press your finger into the centres to make indents.
• Fill with the curd or jam.
• Bake for 15-18 minutes. Cool completely on the sheets.

STRAWBERRY KIWI "WATERMELON" COOKIE WEDGES

Steps:

• For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix.
• To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the "rind," leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 350 degrees F.
• Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely.
• For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute.
• For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.

KIWI CRISPS

Steps:

• Preheat the oven to 180°C
• Beat the butter and sugar until pale and creamy.
• Add sweetened condensed milk and vanilla and mix well.
• Add flour, baking powder and chocolate, mixing to firm dough. Add a little extra flour if the dough is sticky.
• Roll into balls and place on a cold greased tray. Press gently with a fork.
• Bake for 15-20 minutes until golden.
• Cool on a cake rack and store in an airtight container once cold.