Icebox Cookies | アイスボックスクッキー????❄️
hope you're having a funtastic summer
recipe:
アイスボックスクッキーの作り方 | アイスボックスクッキー 簡単お菓子 お菓子作り クッキー asmr
#クッキー #アイスボックスクッキー #お菓子作り
今日のasmrお菓子作りはアイスボックスクッキー！
市松、ストライプ、うずまき、チェッカー2種、全部で5種類のアイスボックスクッキーを作ってみました！クッキーの中でもアイスボックスクッキーは柄がかわいいので特にお気に入りのクッキーです♪( ´▽｀)
★チャンネル登録はこちら！新作レシピ動画をいち早くお届けできます↓
※1 動画に表記ありませんでしたが、打ち粉は強力粉を使用しています。
※2 6:18で直径3mmになっていますが、直径3cmの誤記です。
■レシピ
アイスボックスクッキー (各種類約10枚ずつ)
・クッキー生地
無塩バター.....................200g
粉糖................................125g
卵黄................................１個
バニラオイル.................数滴
レモン果皮...............1/4個分
↓
170gずつに分ける
・プレーン
クッキー生地...............170g
薄力粉..........................170g
・ココア
クッキー生地...............170g
薄力粉..........................155g
ココアパウダー.............15g
・焼成温度と時間
170℃に予熱したオーブンで15分 (厚みによって焼き時間を調整すること)
■Recipe | About 10 cookies for each
[Cookie dough (Divide into 170g each) ]
Unsalted Butter .........200g
Powdered sugar ...... 125g
Egg yolk ......................... 1
Vanilla oil ..... a few drops
Lemon peel ............... 1/4
[plane]
Cookie dough ............... 170g
Cake flour ..................... 170g
[Cocoa]
Cookie dough ............... 170g
Cake flour ..................... 155g
Cocoa powder ................ 15g
[Baking temperature and time]
15 minutes at 170 ° C (adjust the baking time according to the thickness)
■材料の購入先はこちら！
・富澤商店
■チャプター
0:00 クッキー生地
2:06 プレーン生地
3:07 ココア生地
3:40 生地を70gずつに分ける
4:53 市松模様の生地
5:28 ストライプ柄の生地
5:58 チェッカー柄の生地
7:14 うずまき模様の生地
8:04 接着作り
8:24 市松模様の成形
9:54 ストライプ柄の成形
10:40 チェッカー柄の成形
12:17 うずまき模様の成形
13:38 カット〜焼成
14:26 完成！いただきまーーーーす
15:04 おまけ
■動画で使用しているもの
[調理]
・大きいガラスボウル
・赤いホイッパー
・普段使いしてるホイッパー
(金属音がしてしまうので動画では使ってませんがとても使いやすいです。)
・ゼスター
・小さいガラスボウル
・白いゴムベラ
・キッチンスケール
・3mm アクリルルーラー (透明な棒)
・5mm アクリルルーラー (透明な棒)
・1cm アクリルルーラー (透明な棒)
・カッティングボード
・鉄板
・オーブン
[撮影機材]
・カメラ
・レンズ
・マイク
・三脚
・三脚
※一部Amazonアソシエイトリンクを使用しています。
■SNS
・Instagram:
・Twitter:
・TikTok: tiktok.com/@cgcooking
Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
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#cookies
#iceboxcookies
#chocolatecookies
Professional Baker Teaches You How To Make ICE BOX COOKIES!
Ice Box Jam Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best Christmas cookie experience ever!
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Recipes
Prep Time: 15 minutes
Ingredients: Basic Icebox Cookie Dough
1 cup (225 g) unsalted butter, cut into pieces and at room temperature
1 cup (130 g) icing sugar, sifted
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
2 ½ cups (375 g) all-purpose flour
½ tsp (2.5 g) salt
Directions
1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.
ORANGE MARMALADE CRUMBLE BARS
Makes 1 8-inch (20 cm) square pan
Cuts into 36 cookie bars
Prep Time: 15 minutes
Bake Time: 45 minutes
Ingredients
1 recipe icebox cookie dough
zest of 1 orange
1 cup (250 mL) orange marmalade
icing sugar, for dusting
Directions
1. Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
3. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.
APRICOT LEMON RUGELACH
Makes 4 dozen cookies
Prep Time: 20 minutes
Bake Time: 18 minutes
Ingredients
1 recipe Icebox cookie dough
zest of 1 lemon
¾ cup (175 mL) apricot jam
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
cinnamon sugar, for sprinkling
Directions
1. Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
4. Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
The cookies will keep for up to a week.
RASPBERRY LINZER COOKIES
Makes about 3 dozen sandwich cookies
Prep Time: 20 minutes
Bake Time: 12 minutes
Ingredients
1 recipe Icebox cookie dough
1 tsp (5 mL) almond extract
icing sugar, for dusting
¾ cup (175 mL) raspberry jam
Directions
1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
The cookies will keep for a week.
#OhYum #ThePerfectChristmasDinner
How to Make Checkerboard Cookies (EASY Ice Box Cookie Recipe) | OCHIKERON | Create Eat Happy :)
Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)
I received many requests for this recipe, so I finally made it!
---------------------------------
Checkerboard Cookies
Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies
Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract
Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.
レシピ（日本語）
---------------------------------
Other Cookies Recipes
Easy Glittering Christmas Cookies
5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)
iPhone :-9 (Egg-Free Chocolate Cookies)
Egg Free Honey Lemon Cookies
Microwave Fortune Cookies
Microwave Chocolate Chip Cookies
Music by
Kevin MacLeod
George Street Shuffle
Shades of Spring
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Professional Baker Teaches You How To Make ICEBOX COOKIES!
Here are three types of icebox cookies. The cookies will keep for up to 4 days in an airtight container. Click on SHOW MORE for recipe ingredients and baking guide.
You can learn to make the Pate Sable dough in the Empire Cookies recipe video:
Baking ingredients:
Lemon Icebox Rounds
1 recipe Tender Tart Dough
2 tsp finely grated lemon zest
⅓ cup Turbinado or yellow-coloured decorator's sugar
Earl Grey Icebox Squares
1 recipe Tender Tart Dough
1 Earl Grey tea bag
Chocolate Icebox Pinwheels
1 recipe Tender Tart Dough
2 Tbsp Dutch process cocoa powder
Baking instructions for Lemon Icebox Rounds
1. Prepare the dough recipe, stirring in the lemon zest when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap. Chill until firm, about 2 hours.
2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
3. Pour the turbinado sugar onto a plate. Unwrap the cookie logs and roll them in the sugar to coat. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.
Baking instructions for Earl Grey Icebox Squares
1. Prepare the dough recipe, stirring in the tea from the tea bag when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap, then flatten them on 4 sides to create a square shape. Chill until firm, about 2 hours.
2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
3. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.
Baking instructions for Chocolate Icebox Pinwheels
1. Prepare the dough recipe, then remove half of the dough to a separate bowl. Stir the cocoa powder into that separate bowl of dough until incorporates. Shape each piece of dough into a disc and wrap in plastic wrap. Chill until firm, about 2 hours.
2. On a lightly floured work surface, roll out each piece of dough to a square about 8-inches across and just under a ¼-inch thick. Place the chocolate dough over the plain dough, trim the edges and carefully roll up, creating a spiral effect. Wrap the cookie log and chill until form again, about an hour.
3. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
4. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.
The cookies will keep for up to 4 days in an airtight container.
Lemon Icebox Rounds makes about 4-5 dozen 1-inch cookies
Earl Grey Icebox Squares makes about 4 dozen 1-inch cookies
Chocolate Icebox Pinwheels makes about 2 dozen cookies
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