Cookies


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Mix eggs with sugar for about 2-3 minutes


Then add the oil, little by little, then put the flour in the rain (without mixing, mix with a spoon)

and at the end we add the vanilla ampoule.

we line a tray with baking paper and we take from the paste obtained and we put it in the syringe making different shapes in the tray

(I have no patience, I put the first ones with the help of a bag, and for the second tray I took the beauty with a teaspoon :))))

put in the oven over medium heat (170-175) for 10-15 minutes

when they cooled I decorated them (word comes, it's just not decorated :))), with melted chocolate


Cookies - Recipes

- FOR GLAZING: 200g powdered sugar

1. Mix butter, natural Floriol oil rich in vitamin E, sugar, egg yolk and vanilla extract. When you have a homogeneous composition, gradually incorporate 280g of flour - you may need to mix with your hands.

2. Place the dough on a surface lined with flour and knead well. Roll out the dough and cut out stars, using a cake tin. If you don't have star shapes, simply use any shapes you want, even the mouth of a glass! You can spread out the leftover dough, then cut biscuits out of them.

3. Place the dough stars on trays lined with baking paper, cover with plastic wrap and refrigerate for 30 minutes. meanwhile, heat the oven to 180 ° C. Bake the biscuits for 8-12 minutes, until golden, then leave to cool.

4. For the icing, mix 5 tablespoons of water with the powdered sugar, gradually adding it until you get a thick icing. Decorate the biscuits with this icing after they have cooled.


Melting biscuits in your mouth

Preheat the oven to 350 degrees F. In a large bowl, beat 2 cups of butter with a medium to high speed electric mixer for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping the bowl occasionally. Add the eggs and 2 teaspoons of vanilla beat until combined. Beat in the pumpkin. Beat as much flour as possible with the mixer. Using a wooden spoon, mix any remaining flour.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Mix the milk and 1 teaspoon of vanilla. Beat the powdered sugar until smooth. Spread the ice cream on the cookies. If desired, sprinkle with extra cinnamon. Makes about 60 cookies.

5 stars, good killer - I've done them several times now! Not the most beautiful cookie in the tray, but captivatingly delicious! I have over 70 cookies in the batch. They come out light, moist and more like a cake than dense, and the pumpkin flavor is not prominent. I make 1-1 / 2 batches of ice. Mmmmm!

These are wonderful cookies! They are all year round, not just for the holidays. I do them all the time! Yum!

I followed step by step instructions, I thought it was a lot of butter, but I followed the directions and I don't think they are that impressive. My kids on the other side liked it saying it was better than my chocolate cakes. It is not very sweet for those who do not use glaze. I used glaze I bought from the store while I ran out of butter. My cookies looked like a fluffy dough not as nice as the one pictured. I have a huge batch of dough with cookies by chance my kids love!

This recipe is very confusing and my cookies have suffered for it. Please separate the list of ingredients and instructions for cookies and topping. The way it is written makes it seem like everything has to go into cookies.

Any recipe with 2 cups of butter can be a "melted in the mouth" recipe. The challenge would be to make them "melt in your mouth" delicious and healthy, AND NOT ALL that butter Then I would be amazed.

I just made them today and I don't think they live up to their name. They are sweet, not at all flavored with pumpkin as presented in this recipe. The ice cream is also just sweet. I won't do them again. I made a lot of pumpkin cookies and they don't measure up. Usually BHG cookie recipes are good.

Made with fresh canned luxury leather, but I only baked a "half" recipe. Despite the fact that I cooked a recipe "in half" and using a mixed teaspoon, I finished with 52 cakes - very happy that I did not make a complete batch. In any case, I cooked the mine at 350 F, but on convection adjustment. The cakes came out very similar to the cake, with very lightly browned edges and not too wet, as some have complained about this recipe. They were light, the perfect amount of moisture and absolutely delicious. One change I made at the suggestion of others was the increase in spice. I made a mixture of 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 3/4 teaspoon of ginger and 1/4 tablespoon of food. I put 2 teaspoons of the mixture in the cakes and sprinkled a tablespoon of it in the ice mixture (added to the preparation of butter and brown sugar). I also felt that the ice needed a little more milk, so I added a few more tablespoons to make it more spread. As for the taste of ice cream - it's good, but very sweet. I also found the cookies to be excellent without the icing. Very good recipe that I will definitely make again.

I made them last year for my children's elementary school fall festivals. I had teachers from both schools ask me for the recipe and this year I had several people ask me to make them again (which, a year later, means they were definitely memorable). They really are delicious.


Ingredients for the filling

1. Beat the sugar with the eggs, add the oil, milk and baking powder. Then gradually incorporate the flour, until you get a homogeneous dough, fine and non-sticky.

2. Knead the dough on a floured surface for another 5-7 minutes. Refrigerate in a plastic wrap for 30 minutes.

3. Work with half of the dough once: divide it into 4 and roll it on the counter, so that you get a long and thin cylinder (about 2 fingers thick).

4. Cut the small pieces as evenly as possible, round them and place them in a tray lined with baking paper. Place the pan in the oven for 20 minutes at 150 degrees.

5. As soon as you take them out of the oven, scoop out the flat side with a teaspoon to make room for the filling.

6. Do not throw away the part of the cookies you are scooping up, but collect them in a bowl. Combine the remaining crumbs with the jam and ground walnuts.

7. Form the cookies by filling each half with the jam filling and gluing them together. Divide the milk into two equal halves and dissolve one color in each.

8. Pass each cookie half through the milk with one color, half through the other color, let them drain a little on kitchen towels and then through the granulated sugar.


Ingredients for the filling

1. Beat the sugar with the eggs, add the oil, milk and baking powder. Then gradually incorporate the flour, until you get a homogeneous dough, fine and non-sticky.

2. Knead the dough on a floured surface for another 5-7 minutes. Refrigerate in a plastic wrap for 30 minutes.

3. Work with half of the dough once: divide it into 4 and roll it on the counter, so that you get a long and thin cylinder (about 2 fingers thick).

4. Cut the small pieces as evenly as possible, round them and place them in a tray lined with baking paper. Place the pan in the oven for 20 minutes at 150 degrees.

5. As soon as you take them out of the oven, scoop out the flat side with a teaspoon to make room for the filling.

6. Do not throw away the part of the cookies you are scooping up, but collect it in a bowl. Combine the remaining crumbs with the jam and ground walnuts.

7. Form the cookies by filling each half with the jam filling and gluing them together. Divide the milk into two equal halves and dissolve one color in each.

8. Pass each cookie half through the milk with one color, half through the other color, let them drain a little on kitchen towels and then through the granulated sugar.

9. If necessary, go through the last process once more.


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If you think of "noodles" when you hear the words "comfortable food," you are not alone. This is the cookbook that fans of the iconic New York restaurant Xi’an Famous Foods have been waiting for. It will help you recreate dishes that people have lined up for since 2005, when the store was just a stall in Flushing.

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The best-selling author, chef and TV star Marcus Samuelsson has put together 150 recipes that celebrate contemporary black cooking. It's time for black chefs and creators to be recognized in the American culinary world.

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Downton Abbey's official Christmas bookof Regula Ysewijn

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Are you bored of your typical leftovers? YouTube cooking star and restaurateur Sam the Cooking Guy is here to save you from the same dish four nights in a row. These tables are designed to turn bulk cooking into boring, using leftovers in the appropriate tracking tables.

The book on the pie: everything you need to know to bake perfect piesby Erin Jeanne McDowell

The pie is pretty much an autumn base in many households, and this book is all you will need to learn the basics. But you will learn much more than how to mix the pie dough for the perfect crust.

You will receive tips on storage, conversions, style and toppings, along with lots of photos inspired by this top food stylist. So what will be the first? Caramel Pork Pie or a classic like apple or pumpkin? Decisions, decisions.

Date of publication: November 10, 2020. Pre-ordered through Bookshop.


First cut the shit and roll it between your fingers about 2 cm long. Separate the eggs, beat the egg whites with the sugar. Add the yolks, flour and then the oil at the same time, and then the flavors.


Take it with a spoon and put it on the baking paper (which I greased a little, but only before the first series of cookies) or directly on the greased tray. If the dough doesn't spread, help it a little with a spoon. Bake in a hot oven at 375`F or 190`C for about 5 minutes or until the edges are lightly tanned. In the oven door, peel off with a spatula, place a piece of shit in the middle and quickly squeeze between the fingers to stick.

After they have been baked, all the cookies are arranged on a plate and powdered with sugar. Other recommended recipes:


10 sugar-free cookie recipes

Although low in carbohydrates and calories, these cookies are as tasty and flavorful as those on the market. The good part is that you can easily prepare them at home, from ingredients that are as natural as possible.

4 g of carbohydrates per serving

ingredients

  • 2 ½ cups of almond flour
  • 6 tablespoons soft butter (or coconut oil)
  • 1 egg tied
  • ½ cup of erythriol (or other granular sweetener)
  • 1 teaspoon vanilla extract
  • 1 teaspoon black molasses
  • ½ cup of sugar-free chocolate chips

Preheat the oven to 177 degrees Celsius. Wallpaper a tray with baking paper. Put the butter and sweetener in a bowl and mix with the mixer until you get a light, frothy composition.

Separately, beat the eggs with the vanilla extract and molasses and add the composition over the butter. Stir in the flour, one cup at a time. Add the chocolate chips and mix to blend.

With a spoon, take from the composition and form round balls. Place them in the pan and flatten them with the back of a spoon or fork. Keep in mind that it does not thin out during baking.

Put the tray in the oven and bake the cookies for about 12 minutes, or until the edges turn golden. It depends on everyone's oven.

2 g of carbohydrates per serving

ingredients

  • 2 ½ cups of almond flour
  • 6 tablespoons soft butter
  • ½ cup of erythriol (or other granular sweetener)
  • 1 teaspoon vanilla extract

Preheat the oven to 177 degrees Celsius. Lay the oven tray with baking paper. Mix the butter with the erythriol until it becomes frothy and aerated, then gradually incorporate the vanilla extract and flour. The resulting dough should be dense and slightly crumbly, but sufficiently bound to shape it.

You can use a cup of ice cream to shape the dough into cookies, or you can shape them by hand. Leave them in the oven for about 12 minutes, until they turn golden on the edges. Remove from the pan after they have cooled completely. They will harden after cooling.

ingredients

  • ¼ cup of peanut butter (or other nut butter)
  • ¼ cup + 3 tablespoons raisins
  • 2 tablespoons fried, unsalted peanuts (walnuts or cashews)
  • 1-2 tablespoons cocoa powder (or carob)
  • 1 pinch of salt
  • 1/8 teaspoon of pure vanilla extract
  • optional: sugar-free chocolate chips

Put all the ingredients in a food processor and mix until they are finely chopped and a homogeneous composition results. Shape the composition into balls, cookies, biscuits, any shape you want.

The dough can be stored in the refrigerator or in the freezer.

1 g of carbohydrates and 130 g of calories per serving

ingredients

  • 2 large eggs
  • 3-4 cups of unsweetened coconut flakes
  • 1/3 cup water
  • ¾ cup of sweetener
  • ¾ teaspoon of vanilla extract
  • optional: sugar-free chocolate chips for icing

Preheat the oven to 176 degrees Celsius. Grease a pan with a little oil and lay out baking paper.

In a small saucepan, mix the water with the sweetener, salt and vanilla extract. Bring to a boil over medium heat until syrupy.

Put the eggs and 3 cups of coconut flakes in the food processor with the S blade. Add the cooled syrup and mix until a dough results. If it is too soft, add more coconut. Using a cup, form cookies and place them in the pan.

Leave the cookies in the oven for 8 minutes, then turn the tray over and leave them for another 4 minutes, or until they become slightly brown. Let them cool on a grill and glaze them with melted chocolate, if desired.

1 cookie has 12 g of carbohydrates, 2 g of protein, 2 g of fiber

ingredients

  • 1 well ripened banana
  • 3 tablespoons oatmeal
  • 1 tablespoon almond butter (or peanut butter)
  • 1 tablespoon almonds
  • 2 tablespoons dried cranberries
  • optional: almond essence or extract

Preheat the oven to 190 degrees Celsius. In a medium bowl, mash the banana with a fork until puree. Add the almond butter, almond essence (if using) and oatmeal. Mix until a homogeneous composition results. Then add the chopped almonds and cranberries.

Form cookies and bake in the oven until golden brown.

ingredients

  • 10 pitted Medjool dates
  • 1 cup raw almonds (walnuts, hazelnuts, cashews)
  • ¼ cup of cocoa powder
  • ½ teaspoon of vanilla extract
  • 1 pinch of salt
  • 2 tablespoons water if needed

Put the almonds, dates, vanilla, salt and 2 tablespoons of cocoa in the robot bowl with the S-blade. Press a few times until the ingredients are finely chopped. Then mix at high speed to obtain a homogeneous and sticky composition, from which you can form balls. If the robot does not work, add 2 tablespoons of water.

Form balls and place them on a plate lined with baking paper. Put them in the freezer for 30 minutes.

Put the rest of the cocoa in a bowl. Roll the truffles in cocoa and then leave them at room temperature until thawed and you can serve them (about 15 minutes). if you have the composition left, you can keep it in the freezer and use it as needed.

Cinnamon and pumpkin cookies

1 cookie has 141.9 kcal, 7.67 g of carbohydrates, 1 g of protein, 9.82 mg of cholesterol

ingredients

  • 1 egg or an equivalent substitute
  • 2 cups wholemeal or almond flour
  • ½ cup of pumpkin puree
  • ½ vanilla extract
  • ½ cup of coconut oil
  • ¾ cup of xylitol
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ½ teaspoon of ground ginger
  • ¾ teaspoon of baking soda

Glaze ingredients:

  • ½ cup of granulated sweetener
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg

Preheat the oven to 176 degrees Celsius. Mix the icing ingredients and set aside.

Separately, mix the flour with baking soda, salt and spices in a bowl. If solid coconut oil, melt it over low heat.

Mix the coconut oil with the egg and sweetener and mix. Stir in the pumpkin puree and vanilla. Add the dry ingredients and mix well.

Shape the dough into balls, pass them through the mixture of cinnamon and nutmeg and place them in the pan. Flatten them slightly, giving them the shape of cookies. Bake for about 10 minutes, or until lightly browned.

Holiday cookies

3 g of carbohydrates per cookie

ingredients

  • 2 eggs
  • 1 cup almond flour
  • ½ cup of sweetener (xyilitol)
  • ½ cup of cottage cheese (ricotta)
  • ¼ cup of cocoa powder
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt

Glaze ingredients:

Preheat the oven to 176 degrees Celsius. Beat the eggs in a bowl with the mixer. Add the rest of the ingredients and form a dough.

Shape it into cookies and bake for 10-12 minutes. Preheat the icing until cool. Put all the icing ingredients in a bowl and mix until a fine and thick composition results. Grease each cookie on top with the icing obtained.

Simple cookies with nuts

1 cookie has 0.7 g of carbohydrates

ingredients

Preheat the oven to 176 degrees Celsius. Grind the nuts as finely as possible with the food processor. Break the egg into a bowl and beat until frothy. Add the walnuts and sweetener and mix.

Shape 12 cookies and place them in the baking tray lined with baking paper. Or you can use a silicone foil. Bake the cookies for 8-10 minutes, until they harden. Allow to cool completely before storing.

Crescent cookies with almonds

11 g of carbohydrates per cookie

ingredients

  • 1 cup soft butter
  • 3 ¾ cups of almond flour
  • ½ cup of coconut flour
  • 1 ¼ cup of xyilitol
  • 1 teaspoon vanilla
  • 1 ½ teaspoon of almond extract
  • ¼ teaspoon of salt
  • 100-200 g of almond flakes for decoration

Preheat the oven to 176 degrees Celsius. Mix the butter with the salt and sweetener. Add the extracts and the rest of the ingredients. Form balls and pass them through almond flakes, then shape them into crescents.

Bake for 10-15 minutes, or until lightly browned. Although they look soft when warm, they will harden after cooling.


Tag: cookies

Spring is coming! It's spreading all over the country & # 8230 and we need to celebrate it properly, so here are some spring appetizers and desserts. Some are easy to make and quick, especially appetizers. Edible tulips You need long tomatoes, green onion or leek leaves, cream cheese and greens. Cut the tomatoes like & hellip More Mărţişor simple appetizer and dessert ideas

My culinary experiments and a surprise

Update: At the end of the article you will find the final top for both categories of dishes (TOP 5 CULINARY EXPERIMENTS), top result from your votes. Because I always argue with time, I prefer quick and easy recipes. The Chinese say: A meal must be prepared in a maximum of 45 minutes! That he says… I agree with & hellip More My culinary experiments and a surprise

White wine foam

An aromatic dessert..sparky..fin & # 8230 and extremely easy to prepare! You will need an egg (egg white), 2 tablespoons of white wine (sweet or semi-sweet), sour cream (175 ml), 1/2 lemon (grated peel and juice), a tablespoon of powdered sugar, a lime for garnish, cookies (optional). Dissolve the sugar in the lemon juice mixed with the wine, then & hellip More White wine foam


  • 500 g of fine flour
  • 240 powdered sugar
  • 260 g of traditional butter
  • 2 eggs
  • grated lemon peel
  • 2 pcs. vanilla sugar
  • currant jam

1. From the flour, powdered sugar, butter, eggs, vanilla sugar and lemon peel (each to taste) knead the dough well.

2. Put the dough for the liner cookies to sit in the fridge for at least half an hour, you can quietly leave it even longer.

3. On the fine bottom sprinkled with flour, spread the dough to a thickness of about 0.5 cm and cut cookies from it.

4. While cutting the cookies, preheat the oven to 180 ° C.

5. When the cookies are cut, cut a smaller hole with a star or heart on each second.

6. Do not grease the tray with anything, nor cover it with baking paper, place the liner cookies on it and bake for about 10 minutes - until they become beautiful golden.

7. Put the cookies in a bowl, let them cool and then grease them with the currant jam.

8. Finally wrap the linzer cookies in powdered sugar and place them in a glass jar with a lid. Thus stored will last more than 3 weeks, so you can quietly prepare them in advance.

Tip time: Instead of wrapping the liner cookies in powdered sugar, you can soak them half in the chocolate icing and sprinkle them with coconut.


First cut the shit and roll it between your fingers about 2 cm long. Separate the eggs, beat the egg whites with the sugar. Add the yolks, flour and then the oil at the same time, and then the flavors.


Take it with a spoon and put it on the baking paper (which I greased a little, but only before the first series of cookies) or directly on the greased tray. If the dough doesn't spread, help it a little with a spoon. Bake in a hot oven at 375`F or 190`C for about 5 minutes or until the edges are lightly tanned. In the oven door, peel off with a spatula, place a piece of shit in the middle and quickly squeeze between the fingers to stick.

After they have been baked, all the cookies are arranged on a plate and powdered with sugar. Other recommended recipes:



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