How To make Annie's Thumprint Cookies
1 1/2 c Sifted flour
1/2 ts Salt
1/2 c Margarine
1/2 c Brown sugar; firm pack
1 ts Vanilla
1/4 c Chocolate chips; chopped
2 tb Milk
3/4 c Confectioner's sugar; sifted
Filling: 3/4 c Chocolate chips
1 tb Shortening
1 tb Water
1 ts Vanilla
2 tb Light corn syrup
Sift flour and salt. Blend butter, sugar, vanilla. Add flour mixture, milk, 1/4 cup chopped chips. Form in 1" balls. Make thumbprint in center. Bake at 357 degrees for 10-12 minutes. Roll in confectioners' sugar while warm. Cool. For filling, melt 3/4 cups chocolate chips and shortening in a double boiler. Stir ingredients and stir until smooth. Let cool 5 minutes. Fill cookies. Annie's notes: as kids, these were by far my brother's and my favorite cookies at Christmas time (well, besides cut-outs). I still make a double batch for Christmas here; although my brother is 44, he still loves his cookies! Me, too, of course! -----
How To make Annie's Thumprint Cookies's Videos
Molasses Ginger Cookies for Enhanced Magick and Spell Success
I don't know about you but sometimes I get the need to make cookies and so when that desire came upon me again this past week I decided that it was time I started a new experiment!
Ginger has long been one of my favored herbs when it comes to enhancing your own personal power within magick and ensuring the success of spells. It just adds an oomph like no other! So I hope you enjoy and give them a try!
Ingredients:
2 1/2 cup flour
1 1/2 tea baking soda
2 tea ginger
2 tea cinnamon
1/2 tea clove
1/4 tea nutmeg
1/4 tea salt
3/4 cup butter
3/4 cup light brown sugar
1/4 cup white sugar
1/4 cup molasses
2 tea vanilla
1 egg
(1/3 cup of white sugar extra for rolling the cookeis)
Bake at 350 for 10 - 15 minutes
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Condensed milk Cookies Recipe 3 Ingredient | Butter Cookies Recipe
Sweetened Condensed Milk Cookies is basically a cross between shortbread cookies and thumbprint cookies but in a simplified version. They have the delightful crumbly texture of shortbread that you can use as the base to jazz up with any filling of choice like a thumbprint cookie.
These melt in your mouth condensed milk cookies are simple, quick and tasty . They need only a few ingredients . You could add in a handful of nuts, chocolate chips or chopped candied fruit. Totally up to you.
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Tips:
Use a large mixing bowl for this recipe.
Leftover dough can be frozen for up to three months
To create different varieties of cooking from one batch of dough, simply split the dough between several bowls.
You can also freeze the cooked biscuits for up to three months.
Once cooked, the cookies are best stored in an airtight container at room temperature.
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[SUB] 1 Bite Size Cookie Brownies | Annie’s Kitchen
[SUB] 1 Bite Size Cookie Brownies | Annie’s Kitchen
INGREDIENTS
1 egg
65 g sugar
1 teaspoon vanilla scent
10 g. unsalted butter
100 g. Dark Chocolate (70%)
20 g. all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
Bake at 180 degree celsius for 15 min.
Peppermint Hot Chocolate Cookies #12DaysofCookies22
Today, I'm making Peppermint Hot Chocolate Cookies that are easy to make and fun to make with kids. The cookies can be make from scratch or semi home made with using store bought cookie or brownies dough.
Click here for recipe card
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Berry Thumbprint Cookies
Berry Thumbprint Cookies
Filling:
1/2 cup strawberries
1 Tbsp chia seeds
Splash of vanilla
Mash together with a fork
Dough:
1 egg
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
Stir together, then add:
1 cup almond flour
1/4 cup coconut flour
1/4 tsp baking soda
Bake at 350F 10-12 min
Recipe--Keep Up With Liv
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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