Very Easy Holiday Shortbread Cookies - The Best From Scratch Cookie Recipe
In this live stream, KQ host Mitch Hightower and partner Chef Philip share a recipe for very easy shortbread cookies. The KQ duo will demonstrate each step of the process, from making the dough to decorating the cookies with sanding sugars and nonpareils. Mitch will also demonstrate how to make a Holiday Chocolate Stinger cocktail. Extensive taste testing of the cookies and the cocktails will be included during this LIVE STREAM.
The ingredient list for the Basic Shortbread Cookies includes:
1 cup all purpose flour
1 stick butter (8 ounces)
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
additional sugar, sanding sugars and nonpareils for decorating
The ingredient list for the Spiced Shortbread Cookies includes:
1 cup all purpose flour
1 stick butter (8 ounces)
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
additional sugar, sanding sugars and nonpareils for decorating
The ingredient list for the Holiday Chocolate Stinger cocktail includes:
2 ounces vodka
2 ounces creme de menthe
2 ounces creme de cacao
Estimated run time: One hour, (Begins Noon Pacific time, 3pm Eastern time); broadcast live from San Francisco, California, USA. KQ Season 6, Live Feed #27, December 4, 2020.
Thank you for watching! The convo and guests in the chat room will be acknowledged every few minutes during the live feed. The chat room also has appointed moderators. Please be kind to each other. Peace, love and Happy Holidays!
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 Sugar Cookies With Claire Saffitz | Dessert Person
How To Make Sugar Cookies With Claire Saffitz | Dessert Person
#ClaireSaffitz #SugarCookies #ChristmasCookies
Sugar Cookie Recipe
2 sticks unsalted butter
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon kosher salt
⅜ teaspoon baking powder
Royal Icing Recipe
2 large egg whites
1 lb. box confectioners sugar
1 tablespoon fresh lemon juice, plus more as needed to thin
Pinch of salt
Video Breakdown:
0:00 Start
0:17 Sugar Cookie Recipe Intro
0:40 Dessert Person Jingle
1:01 Ingredients & Special Equipment
1:43 How To Make Sugar Cookies
5:06 Roll Out The Cookie Dough
7:15 Shape & Bake
8:32 How To Make Royal Icing
10:04 Tips For Decorating
19:26 Outro To Sugar Cookies
20:21 A Dog Wearing Santa's Hat.
Thanks for watching!
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Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Christmas Special must try Anglo Indian recipe Ginger wine | Russian toffee| Rose Cookies| Kul kul
Christmas Special must try Anglo Indian recipe Ginger wine | Russian toffee| Rose Cookies| Kul kul
Food Gastro wishes its audience, a MERRY CHRISTMAS AND A HAPPY NEW YEAR!!!
Learn how to make delicious & easy Recipes this Christmas with our famous chefs only on Food Gastro. We bring you amazingly delicious Anglo Indian Christmas Special recipes.
GINGER WINE
Ginger Wine is also known as OT or the ‘OTHER THING’ – the temperance drink for teetotalers. In the olden days, temperance drinks were not only seen as delicious non- alcoholic tipple, but were also thought to have health benefits. Ginger wine was advocated as a good digestive and for soothing nausea but also good for sore throats and colds.
(Ginger Wine and other temperance drinks were actually served in special Temperance Bars in the early 20th century. These Temperance Bars advocated abstinence from alcohol, often asked their patrons to sign a no-booze pledge and renounce the demon drink!)
A delicious Caramel chocolate, made with butter, sugar and sweetened condensed milk. This toffee is also known as Russian toffee and is perfect for gift giving!
Rose cookies is a traditional sweet delicacy made during Christmas! Rose Cookies are called as Rose De Coque in Portuguese and Goa. Its called as achu Murukku in Southern Region of India and called as Rosette Cookies in Scandinavia. It’s also a famous Anglo Indian sweet but it’s also a traditional sweet of Swedish, Norwegian region also made in Turkey, Malaysia, Srilanka and Mexico apart from India.
Kulkuls, a great sweet to prepare with the family, are made all over India at Christmastime. They are most popular in the Goan region and may have come from the Portuguese community as a variation of Filhoses Enroladas, a rose-like rolled pastry. Kulkuls are often called kidyo in the Konkani language, which means worms. That's not very appetising, so it's more appealing to think of them as shells or curls.
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MY ACHIEVEMENTS IN MEDIA
Celebrity chef in JAYA TV ( #Adupangarai )
Starred more than 96 outdoor cookery show for SUN TV (#kitchengalatta )
Starred more than 280 cookery shows for ZEE TAMIL (#Anjaraipetti)
Starred as #chefconsultant in VIJAY TV’S #KITCHENSUPERSTAR and pepper TV’s STIR FRY.
Participated as one of the chief judges for the show ‘#NEEYANAANA’ (North Indian food vs. south Indian food)
Judging #SUPERCHEFCHENNAI for three years along with celebrity chefs like #Sanjeevkapoor, #vahchef -Sanjay Thumma, #adityabal and #VickyRatnani.
One of the covered celebrity chefs in Tamilnadu by leading print media like Indian express, the Hindu and Dinamalar
Performing Annual Healthy food cookery shows for MIOT hospitals
#create memories with food
Authentic recipes must be retained and gifted to generations
Chef Saravanan believes that the cuisines of south India must evolve too and make their mark at a global level. Cooking traditions and practices are a part of culture and should never let go extinct. Authentic recipes must be retained and gifted to generations so that the traditions prevail. Cuisines can adapt the changes in life and presented in a whole new guise but not at the cost of their core values
Foodgastro was conceptualized by chennai celebrity Chef Saravanan, In foodgastro he will be featuring popular recipes in his signature style.
For FOOD GASTRO he has planed various playlists
Chef Style recipes
Authentic recipes
Back to Roots
Classic VS contemporary
Ayurvedic cuisine
Food Lab
Food NEWS
Family Picnic bag
Adventure cooking
Course meal
cook for a cause
Cook like a pro chef
Chef saravanan is a passionate and seasoned hospitality professional, with over a one and half decades of experience across the world. He started trending food and beverage consultancy offering comprehensive project and product management services.
Does Sweden have *THE BEST* Snacks?! - This With Them
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0:00 - Intro
2:38 - Gardschips Parmesan
6:10 - Gardschips Sour Cream and Black Garlic
6:58 - Gardschips Brynt Smor & Dill
9:45 - Briksa Cider Elderflower
11:56 - Lantchips Kantarell
15:00 - Lantchips Pepparott (Horseradish)
16:21 - Wasa Frukost
19:10 - Apple Jam
21:45 - Powerking Peanut Butter Protein Bar
23:42 - ICA Cookies Cranberry & White Chocolate
25:52 - Singoalla Strawberry & Elderflower Biscuits
28:44 - Treat of the Week
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Traditional Danish Butter Cookies 'French waffles - Danish Småkager - Recipe # 179
A recipe for classic crispy, Danish butter cookies with a creamy, lemony butter cream / frosting in between. This is a traditional Danish recipe. They are great with a cup of coffee in this season :-)
Ingredients for 2 x 10 cookies
100 gr salted organic butter
175 gr wheat all-purpose flour
50 ml cold water
1⁄2 tsp vinegar
1 egg white
175 gr granulated sugar
For the butter cream / frosting:
250 gr confectionary sugar / icing sugar
200 gr salted, softened butter
2 tsp organic lemon zest
1 - 2 tsp lemon juice
Bake in the oven for 8 - 10 min. at 200 degrees C / 390 deg. F (Convention)
Music:
Papov - Yung Logos
YouTube Royalty Free Music