How To make Basic Country Butter Cookies Part 3
Variation continued... 6. MERRY CHERRY CRESCENTS: Stir two 3-ounce containers candied
cherries, chopped, into dough. After chilling, shape into 1 1/2-inch crescents. Bake 10 to 12 minutes. When cool, sprinkle with confectioners' sugar. Makes about 4 dozen. 7. GRANDMA'S ALMOND-JAM BARS: Heat oven to 325~F. Increase butter to
1 cup and baking powder to 1 tsp.; reduce flour to 1 1/4 cups. In small
bowl using fork, mix 1/2 cup batter, 1 cup coarsely chopped sliced almonds and 1/4 cup all-purpose flour until crumbly; spread remaining batter in two greased 8-inch square baking pans. Spread 1/4 cup apricot preserved over surface of each; sprinkle almond-crumb mixture over jam. Bake 45 minutes until firm and topping is browned. Cool in pan; cut into 2-inch-wide diamonds. Makes about 2 1/2 dozen. 8. LEMONY CONFETTI CRISP: Increase eggs to 2; stir 1 tbsp. each
freshly squeeze lemon juice and grated lemon peel into dough. Drop unchilled dough by teaspoonfuls, spacing 2 inches apart; using back of spoon, smooth out to 2 1/2-inch circles. Top each circle with 1 tsp. chopped mixed candied fruits from 8-ounce container; bake, one sheet at a time, 8 to 10 minutes until edges of cookies are brown. Remove immediately from cookie sheet; quickly drape over rolling pin to set curved shape. Makes about 6 dozen. 9. SWEET MINCE MINI PIES: In small bowl combine 1/2 cup prepared
mincement and 1/2 tsp. grated lemon peel. After chilling, roll out dough to 1/8-inch thickness; cut into 2-inch scalloped rounds. Using sharp knife,
cut small X in center of half of rounds. Place 1/2 tsp. mincemeat mixture in center of uncut rounds; top with cutout rounds. Using tines of fork, press edges of "pie" to seal. Bake 10 to 12 minutes. When cool, sprinkle with confectioners' sugar. Makes about 2 1/2 dozen. -----
How To make Basic Country Butter Cookies Part 3's Videos
3 ingredient PEANUT BUTTER COOKIES | Simple dessert recipe | Mama Sue | Gluten-free PB cookies
Simple doesn't even begin to describe how easy these peanut butter cookies are to make! With just 3 ingredients, you can throw this recipe together in no time. They are so good too!
Thanks for following! And remember to be salt and light! - Sue
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Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
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Simple Butter Shortbread | Scottish Style | ショートブレッド
This shortbread recipe started off as me trying to recreate the popular Walkers shortbread, but after a some time I ended up changing it to suit my preferences and I hope you enjoy baking these too.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
There are some further notes on bake times and how to play around with the textures within the shortbread in the blog post.
Stay safe and take care of yourselves! Happy Holidays!
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Ingredients:
230g cake flour (8.5% protein)
40g corn starch
180g unsalted butter (82% butterfat min. see notes above), soft
20g full cream milk
80g caster sugar
4-6g fine sea salt (see notes above on salt)
2tsp vanilla extract
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How To Make Chicago Public School Butter Cookies I Pinch of Soul Cooking
What you will need to make Chicago Public School Cookies:
1 cup salted butter
½ cup of sugar
2 cups all-purpose flour
1 tbsp vanilla extract
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Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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Pork Floss Bun -
Kastengel -
XO Sauce Noodles -
Butter Prawns -
Blueberry Crumble Muffin -
Curry Puff -
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Chicago Public Schools Butter Cookies Made Easy
Family, I modified this just a little from the Chicago Tribune website recipe that's in the description of this video
First let me explain the need to chill the dough. The recipe recommends a four hour chill. I find a 30 minute to a one hour chill works fine.
Either way if you don't chill the dough the fat(which is the butter) will immediately spread the cookie when the heat hits it in the oven causing it to lose its shape and become a flat cookie.
You can remedy this by baking the cookies at a lower temperature for a longer period of time so the fat slowing spreads in the cookie or by simply chilling the dough.
I think chilling the dough is the best way but I just cut the time some. This also depends on the temperature of your refrigerated. My frig is very cold at 38 degrees.
When I tell you these cookies are delicious I am not exaggerating. Try this recipe I search long and hard for that brought back childhood memories for me.
Love Ya!
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Note: Family, please forgive me for these vertical videos but after making over 500 videos for Instagram and TikTok I realized those platforms search/save features are not that great.
People would DM me asking for videos I had already made. So I decided to start this channel using those videos because I think the lesson in the content is valid.
At some point I will upload new videos just for the YouTube format. So get the lesson here and know that more videos are coming.
Love ya!