2 cups butter -- softened
1 1/2 cups sugar
4 egg yolks
2 teaspoons vanilla
4 1/2 cups unbleached flour
1/2 teaspoon salt
Preheat oven to 350 degrees. With an electric mixer (even the hand-held kind), cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready to bake use an ungreased cookie sheet and place cookies 1 inch apart. Bake for about 10 minutes, but do not brown them. Remove cookies from cookie sheet while still warm and cool on sheets of waxed paper. Decorate, if you like. Makes 6 to 8 dozen. Taste fabulous!
Shapes:
Candy Canes: Divide 3 cups of dough in half. Add 1 1/2 teaspoons red food coloring to one half. Using about a tablespoon of dough, roll a 4 inch strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on ungreased cookie sheet 1 inch apart. Curve the top like a candy cane and bake about 10 minutes; do not brown. You can sprinkle with crushed peppermint candy.
Rolled Cookies: Shape dough into rolls with width of a cookie. Wrap in waxed paper and chill. Before baking, roll in chocolate shots. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350 degrees for 10 minutes; do no brown.
Stars, Hearts, Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and put through a 'star tip' (sizes 2 and 7 - 9). Squeeze onto cookie sheet into the shapes you like. For instance, make star, then fill baked cookie center with red jelly. Decorate these cookies with cinnamon hearts, mini chocolate morsels, color sugar, little silver balls, or frosting from a tube. Bake them, same as others. Do not brown.
Cookie Cutter Cookies: Chill dough. Roll out onto lightly floured board to thickness of 1/2 inch. Cut with cookie cutters and bake as mentioned above. Decorate your own way.
Plain Old Drop Cookies: Just drop unchilled dough by teaspoonful onto ungreased cookie sheet. Bake 350 degrees for 10 minutes. Don't brown. Remove from pans immediately.
MC Formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe posted 5/16/97
Eugenia Cooney Concerning Footage | Twitch February 21, 2023 #shorts
Eugenia Cooney Concerning Footage | Twitch February 21, 2023 #shorts
CHELSEA YARNS VLOGMAS DAY #20
OMG CAN YOU EVEN BELIEVE IT'S DAY 20 ALREADY!!!!!
Chelsea Yarns Vlogmas
December 20 2023
New colors for chunky hat
Poor Cat Jewelry
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Annie Hall Butter Cookies
Marcato Cookie Press MADE IN ITALY
Sweet skein o mine gloves
Stocholm Chunky
Kit with the kremke twinkle
We restocked I LOVE NY CHUNKY
Chelsea chunky hat pattern
Corrie in Poncho
Sunken treasure mohair with minis
Pattern
Grossi Pelosi Cookies
10/10
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NYC's Famous Black and White Cookies Recipe || William's Kitchen
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For a dozen of cookies:
240 g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 large pinch of salt
150 g room-temperature butter
200 g granulated sugar
1 large egg
2 tsp pure vanilla extract
80 g sour cream or crème fraîche or greek yogurt
For the icing:
100 g icing sugar
A few tbsp of water
2 to 3 tbsp of pure cacao powder
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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CHELSEA YARNS VLOGMAS DAY #21 The CRAZY DAY!!!
Chelsea Yarns Vlogmas
December 21 2023
Pizelle Recipe
Book recipe donuts are in
Cake and Loaf
New colors for chunky hat
Poor Cat Jewelry
USE CODE YARN30 for 30% off your yarn charm
If you have any questions on anything else pearls or whatever just dm them on instagram @poorcatdesigns or call the shop!
732-842-3121
Annie Hall Butter Cookies
Marcato Cookie Press MADE IN ITALY
Sweet skein o mine gloves
Stocholm Chunky
Kit with the kremke twinkle
We restocked I LOVE NY CHUNKY
Chelsea chunky hat pattern
Corrie in Poncho
Sunken treasure mohair with minis
Pattern
Grossi Pelosi Cookies
10/10
Best recipe
You can find us at:
Instagram
@chelseayarns
@sparkleknitter
@redbankmike
Email Info@chelseayarns.com
Website
chelseayarns.com
Thanks so much for watching
Meghan's Rude Answer Surprised Catherine On The Royal Balcony #shorts #kate #meghan
Meghan's Rude Answer Surprised Catherine On The Royal Balcony #shorts #kate #meghan
Numerous analyses have been conducted, and the general consensus on this is that: Meghan was somewhat dismissive of Catherine. Because the inquiry is respectful and appropriate for the ceremony's atmosphere. Catherine asked with kindness and a genuine concern for the new member's feelings, but the former actress's reply was surprisingly curt.
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