These colorful cookies from Sprinkle Bakes caught my eye last week as I perused for something festive to bring to Christmas Eve dinner. Aren't they pretty? The green swirl was fun for Christmas, but any color would be just as fun. Bright yellow for a spring-time cookie? Orange for a Halloween cookie? Not only are these pretty, but they are also deliciously tasty. In a food processor, combine: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioners' sugar 1/4 cup granulated sugar Process until combined. Add 2 1/2 sticks unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency. Add 1 teaspoon vanilla extract and process until the mixture just forms a ball. Divide the dough in half and return one half to the food processor. Add to the food processor: 1/2 teaspoon almond extract 1 tube gel food coloring (any color) 2 tablespoons all-purpose flour Process until just incorporated. Preheat your oven to 325 degrees F. Enjoy these!
Related: Biscuits, Cookies and Such
Biscuits « yum yum for my tum .....These biscuits are great as an accompaniment to a steaming cup of tea. The hazelnut flavour manages to balance the oaty goodness, finished off with a fantastic crunch! (although if you like softer cookies/biscuits, you may like to cook for a few minutes left so that they are not completely crunchy). They are really easy to make after you have mixed up the biscuit mix. Be sure to bake soon after preparing the mixture though. Oat and Hazelnut Biscuits, makes 18 Preparation Time : 20 minutes Baking Time : 12-15 minutes on a middle shelf - 175g butter - 4 tablespoons vegetable oil - 120g golden caster sugar - 1 egg yolk - 1 tsp vanilla essence - 250g self-raising flour - 75g rolled oats + extra for topping - 75g finely chopped hazelnuts First cream the butter and sugar together. Then add the self-raising flour, about 50g at a time, , mixing gently until no more white bits of flour are visible. Separate the egg, adding only the yolk to the mixture, as well as the vanilla essence. All done!
Food - Biscuits recipeskourabiedes-walnut-sugar-cookiesHow to make Kourabiedes walnut sugar biscuits Preheat the oven to 180°C/ gas mark 4. Toast the walnuts until golden brown and fragrant, about six minutes. Let cool, then To cut large ingredients or dishes into smaller chunks using a sharp knife. Stir the flour, baking powder, salt and nuts together in a medium bowl. In another medium bowl, beat the butter, 110g sugar, egg yolk, brandy and vanilla essence together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about ten minutes. 5) At low speed, stir in the nut mixture to make a crumbly dough. Line two baking sheets with parchment paper or coat with nonstick spray. Remove biscuits from the oven and immediately sprinkle them lightly with the orange water, using a pastry brush. Put the 160g Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. Serve. Busy baker's tips: Dough can be frozen for up to two weeks.
Mega-Ginger Cookies Recipe1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container. 2. 3. 4. 5. 6. 7. Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months.Chocolate and Lemon Viennese Fingers RecipeThese elegant fingers are perfect served with mid-morning coffee. Ingredients: (Makes 8) For the cookies: 115 g/4 oz unsalted butter, softened28 g/1 oz icing sugar140 g/5 oz plain flour½ teaspoon vanilla extract For the frosting: 115 g/4 oz milk chocolate85 g/3 oz unsalted butter175 g/6 oz icing sugar2 teaspoons grated lemon rind Method: Preheat the oven to 190ºC/375ºF/Gas mark 5. Spoon the mixture into a large piping bag fitted with a medium star nozzle. Melt the chocolate in a bowl over a pan of simmering water. Store unfrosted in an airtight container for up to 2 days.
Pistachio Thumbprint Cookies Recipe | Devour the Blog, by Cooking ChannelView Recent Posts Email E-mail This Page to Your Friends x Success! A link to Devour the Blog, by Cooking Channel was e-mailed Dec4 Continuing our month of nonstop cookies, day four brings a fruit-nut combination. Holiday season at my house has always meant two things: lots of family time and even more cookies. These pistachio thumbprint cookies with black currant jam filling fit that bill: They are elegant and unique enough to stand out among your dessert spread, but they are still super easy to make. Click here for the Pistachio Thumbprint Cookies with Black Currant Jam recipe.See more original cookies from some of our favorite food bloggers. More cookies: Cooking Channel’s All-Star Cookie Swap50 All-Star Holiday CookiesUnique Cookie RecipesFood Network’s 12 Days of Cookies Laura Davidson studied culinary arts at L’Academie De Cuisine in Washington, D.C., where she graduated with honors and first in her class. Tags: 31 days of cookies
A Cookie a Day: The Porky Pleasure of Biscochitos[Photograph: Robyn Lee] When my friend Chichi and I get together to cook, the main ingredient is best described as "parts." That may mean sticky braised pig tails or crisp pig's ear fritters or pasta and broccoli rabe cooked with a pound of cured pork nubbins. So it's no surprise to me that when Chichi bakes for the holidays, she bakes with pork. Meet biscochitos, little New Mexican lard cookies. Chichi, who was raised in the state, puts biscochitos thus: "In December, biscochitos comprise maybe thirty percent of the diet of the average New Mexican. And I can see why. The result: incredibly delicate and flaky cookies with a sweet, complex aroma and a touch of savoriness.
How to Make a Skillet Cookie - Baking TipsInspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. This post is brought to you by our friends at Ghirardelli -- try their 60% cacao chips in a skillet cookie this holiday season. Today: Our favorite dinner party dessert isn't a classy panna cotta or a demure tart. It's a batch of cookies baked into a skillet, gooey and warm and topped with heaps of ice cream. There are two basic ways to pull off a successful, memorable dinner party. The first includes hors d'oeuvre, multiple plated courses, a house cocktail and sparkling wine and a few good bottles on the table for the main event, plus a sleek dessert that's just enough to satisfy your guests without foisting a belly ache upon their commute home. The second includes yelling and guffawing and arms reaching across tables. Here's how to do it: First, make a batch of your favorite cookie dough. Bake for 20 to 25 minutes.....or until you're ready to eat.
48 Healthier Holiday Cookie RecipesLet’s set the scene: The stockings are hung, the menorah is lit, and the cinnamon candle’s scent is wafting through the house. Then, the smell of freshly baked cookies emerges from the kitchen, and everyone gathers ‘round to enjoy a batch of homemade holiday cookies. But the real Christmas miracle is that this list of cookie recipes is healthier! We understand it’s totally time to splurge and enjoy a holiday treat (or seven), so we’re making it a bit easier by providing some better options. Photo by Katie Morris 1. 2. 3. 4. 5. 6. 7. 8. Photo by Perry Santanachote 9. 10. 11. 12. 13. 14. 15. Photo by Jordan Shakeshaft 16. 17. 18. 19. 20. 21. 22. Photo: Katie Morris / Katie at the Kitchen Door 23. 24. 25. 26. 27. 28. 29. Photo: Averie Sunshine / Averie Cooks 30. 31. 32. 33. 34. 35. 36. Photo: Marie Poulin / Citron Limette 37. 38. 39. 40. 41. 42. 43. Photo: Tiffany / Offbeat + Inspired 44. 45. 46. 47. 48.
Homemade Butterfinger Candy BarsThere are so many great recipes on Pinterest. We are going to start highlighting some of our favorites and sharing them with our readers, showing you the original source and how to make the recipe. Enjoy! Today’s recipe: Homemade Butterfinger Candy Bars Original Source: Pip & Ebby Image Source: Pip & Ebby These candy bars are truly easy to make. All you will need is the following: 2 1/2 cups candy corn (use up your leftover Halloween candy!) 1 1/2 cups creamy peanut butter 24 oz. milk chocolate Place the candy corn in a medium bowl and microwave on high for 1 minute, followed by 30-second bursts until the candy is melted. Add the peanut butter and stir until completely combined and creamy. In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Store in a sealed container in the fridge or at room temperature. About the Author Modern Day Moms
How to Make Macaroons For Sale Version - RecipesLately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is. Ingredients for 160 pieces macaroons: 1 kilo desiccated coconut (no sugar) 8 eggs 3 big cans condensed Milk (380 grams each can) small muffin paper cups (200 pieces) Procedure: 1. 4.