My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Date Cookies Recipe | Food Diaries | Zarnak Sidhwa | Bakery Items
Date Cookies are one of the best there are. These are certainly the most delectable ones you have tried.
Watch this Masala TV video to learn how to make Date Cookies , Malpura Waffles and Rabdi ice cream Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 13 April 2021.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ or go to our website:
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Date Cookies:
Ingredients:
Butter 1/2 cup
Caster sugar 2/3 cup
Eggs 1-1/2
Flour 1-1/2 cups
Baking soda 1/2 tsp
Ground cinnamon 1/4 tsp
Ground cloves 1/8 tsp
Water 1 tsp
Chopped pitted dates 3/4 cup
Chopped walnuts 1/2 cup
Method:
Beat the butter and sugar until light and fluffy. Add the eggs. Add in the flour, baking soda, cinnamon and cloves. Add the water, dates and chopped walnuts. Cover and chill for 1 hour. Drop by rounded spoonful onto cookie sheets. Bake at 180 degrees c for 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Malpura Waffles:
Ingredients:
Flour 1 cup
Semolina 1/4 cup
Banana ripe 1/2
Grated coconut 2tbsp
Fennel seeds 1 tsp
Whole dried milk 2 tbsp
Condensed milk 1 tbsp
Melted clarified butter 1 tbsp
Method:
Mix all ingredients and keep batter covered for 30 minutes. Cook a ladleful in waffle maker till golden and done. Let cool. Serve with rabdi ice-cream.
Rabdi ice cream:
Ingredients:
Bread slices 2
Milk 2 cups
Condensed milk 200 gm
Caster sugar 2 tbsp
Cardamom powder 1/4 tsp
Cream 2 cups
Topping:
Honey 2 tbsp
Almonds and pistachios chopped few
Method:
Remove the crusts from the bread slices and tear into small pieces. Place in a food processor, and process into fine breadcrumbs. Set aside. Meanwhile, boil milk adds condensed milk, breadcrumbs and sugar. Simmer over medium flame, stirring continuously, for 10-12 minutes or until the mixture thickens. Add cardamom powder. Remove from heat. Let the milk mixture cool. Once cold, fold in the whipped cream and mix well and then transfer to an airtight box and place in the freezer overnight. Before serving, top each scoop of ice cream with honey. Garnish with pistachios and almonds. Serve a scoop on top of the malpura waffles.
Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
Recipe:
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Surprise cookies. (Dates cookies recipe) by sugar and spice by sana
Assalam o alikum
Ingredients
Dates 48 to 52
Almond same as dates
Butter 10 oz
Sugar 8 oz
Flour 16 oz
Baking powder 2 tsp
Salt 1 tsp
Vanilla 1 tsp
Egg 4
Desiccated coconut 1+1/2 cup
#surprisecookies
#datescookies
#sugarandspicebysana #yummy
#tastyandeasy
Music: Walk
Musician: @iksonmusic
Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE ginger cookies to chocolate peanut butter globs, these are our favorite Ina Garten cookie recipe videos!
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Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
00:00 - Intro
00:04 - Chocolate White Chocolate Chunk Cookies
03:18 - Fruitcake Cookies
06:49 - Chocolate Peanut Butter Globs
10:48 - Shortbread Cookies
14:00 - The Ultimate Ginger Cookies
Get the recipes:
Chocolate White Chocolate Chunk Cookies:
Fruitcake Cookies:
Chocolate Peanut Butter Globs:
Shortbread Cookies:
Ultimate Ginger Cookie:
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Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
Eid Dessert Recipe: Vegan Maamoul (Butter Cookies) Stuffed With Dates or Nuts
Celebrating Eid with these popular cookies called Maamoul. The name means “made” in Arabic. And these are “made” vegan ????
[Scroll down for the recipe ????????]
Maamoul is a Middle Eastern butter cookie that is stuffed with a filling made of dates or nuts (walnuts or pistachios).
Subscribe to @plantbasedarab for more vegan Arabic recipes
There are two ways to make the Maamoul dough. First, with semolina (and flour), or with flour alone. The semolina way will require an overnight chill in the fridge, while the flour method can be prepared and baked within the hour.
Both ways result in a delectable soft cookie that melts in the mouth!
In this video, you’ll find a detailed step-by-step vegan Maamoul recipe for the flour method. As well as the recipes for the different fillings you can use (dates or nuts).
Let me know in the comments if you’d like to see the recipe for the Semolina way ????
_____
Find the full recipe here ????????
DOUGH
Ingredients
200g all purpose flour, sifted 1 tsp Mahlab Pinch of crushed Mastic 20g plant butter, room temperature 65g margarine, room temperature60ml vegan condensed milk1/2 tsp rosewater
Instructions
1. Add the flour to a food processor with dough blades (or stand mixer). Add in the Mahlab and crushed mastic. Add the plant butter and margarine in small pieces across the bowl. Pulse a few times, then blend on low for a minute to combine. Stop and remove the lid. Scrape down the sides. Repeat until the dough is crumbly and covered in fat.
2. Add in the vegan condensed milk and rosewater. Blend on low again until combined and smooth. Stop and scrape down the sides if needed.
3. Remove the blades and empty into a bowl. Gently mix to bring everything together. Cover and rest at room temperature for an hour. Work on the fillings in the meantime.
_____
FILLING
Dates
250g date paste 1/2 tsp margarine 1/2 tsp neutral oil 1/2 tsp cinnamon 1/4 tsp cardamom 1/4 tsp nutmeg
Mix together in a bowl by hand to combine. Scoop out a heaping teaspoon’s worth and roll into a ball. Repeat till finished. The date paste should be soft enough to roll smoothly, yet hard enough to not easily flatten down the date balls.
or
Nuts
150g walnuts (or pistachios), crushed/blended3 tsp sugar 3 tsp simple syrup3 tsp rosewater
Mix together in a bowl by spoon to combine. It should be sticky enough to hold together in a ball, but not too wet where it becomes too soft to stay in shape. Scoop out a heaping teaspoon’s worth and roll into a ball by hand. Repeat till finished.
_____
SHAPING & BAKING
1. Take out a tablespoon’s worth of the dough. Gently squeeze and roll by hand into a ball. Flatten down with your palms.
2. Add a ball of the filling (dates or nuts) to the centre of the circle. Slowly fold the dough over the top of the ball. Fix it up, roll into a smooth ball, and take it to a Maamoul mold. Carefully press down in the centre with your palm.
3. Hit the mold on its sides a couple of twice to detach the cooke from the edges. Flip over your hand - hit again if needed
4. On a sheet-pan / air fryer basket (with baking option), place the cookies slightly apart.
5. Bake in preheated oven / air fryer at 375F for 8 minutes - check on it - and continue for another 2 minutes if needed to add golden colour on top.
6. Once finished, leave in hot pan for 5 to 10 minutes to brown the bottom, and cool down the cookies to the touch. Remove into a serving plate and sprinkle with powder sugar when it’s completely cool. Store in air air-tight containers.
_____
NOTES
1. The plant butter, margarine, and vegan condensed milk should be at room temperature before adding to the flour.
2. Vegan condensed milk: If not available, whisk 40g (1/4 cup) sugar with 60ml (1/4 cup) room temperature vegan whipping cream until thick, smooth, and runny. Some of the mixture will stick to the side of the bowl you whisk it in - you should have at least 60ml. Don’t use more than that.
3. Mastic: It comes in mini gum-like balls. Crush them up using a pestle and mortar with a little sugar. You only need a small amount.
4. Simple syrup: Make ahead so it’s cooled down to room temperature, before using. Two part sugar, one part water. Bring to simmer then turn heat to low. Adding rosewater and lemon juice just before finishing up. Alternatively, whisk sugar with hot water, and cool down completely.
5. Date paste: Use good quality store-bought, or make your own at home by blending soft pitted Medjool dates in a high speed blender/food processor.
6. Walnuts/Pistachios: Blend the nuts in a high speed blender/food processor to chop down into bits.
7. Oven/Air Fryer: Different equipment have different settings and different sizes. Because the cookies are super delicate, they can overcook quickly. Keep an eye out at the 8 minute mark, to see if it still needs another 2 minutes to add a golden colour on top. If it’s baking too quickly, lower the temperature by 25F, adding a minute or two if needed.
#maamoul #eid #arabicrecipes