Cranberry Orange Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 859
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Gingerbread Cookies Recipe
Gingerbread Cookies are some of the favorite cookies to be prepared for Christmas. The spices used and molasses give an amazing flavor and the aroma while baking is amazing. Kids really enjoy making them during the holiday season.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 3 dozen cookies
2 1/2 cups (315g) flour
1/3 cup (75g) dark brown sugar
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1 tsp (6g) baking soda
1/2 cup (113g) butter, room temperature
1/3 cup (100g) molasses
1 egg
Sugar Icing
1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) lemon juice or milk
1. In a large bowl whisk dry ingredients together: flour, salt, spices and baking soda.
2. In another bowl cream butter with sugar. Add the egg and molasses and mix well.
3. Incorporate dry ingredients to the butter mixture and stir until the dough comes together. Divide the dough in two discs and cover each with plastic wrap and refrigerate for at least 1 hour up to 3 days.
4. Roll the dough between two layers of plastic wrap, or between two layers of parchment paper until 1/8 inch (2-3 mm) thick. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
5. Preheat oven to 350 F(180C). Line two baking sheets with parchment paper.
6. Cut the dough into desired shapes using the cookie cutters. Re-roll the remaining dough and cut more shapes. I use a fork to remove the dough between the cookies. Place the cookies onto the prepared baking sheets, leaving a little space between them.
7. Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. To make the icing simply combine powdered sugar with milk or lemon juice. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow to set.
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1938 Dad's Crispy Oatmeal Cookies Recipe - Dads Oatmeal Cookie Recipe - Glen And Friends Cooking
This 1938 Dad's Oatmeal Cookies Recipe, may not be THE original Dad's Oatmeal cookie recipe... But these are great home made cookies! We'll be exploring the whole Dad's cookie history in a future episode.
Ingredients:
2 eggs
1 cup butter
1¼ cups sugar
2 cups flour
2 cups fine oatmeal
2 cups cocoanut
6 Tbsp corn syrup
2 tsp ginger
2 tsp cinnamon
2 tsp allspice
1 tsp baking soda
Method:
Preheat oven to 375ºF.
Cream butter and add sugar slowly.
Cream in eggs, then syrup, then cocoanut.
Mix spices and soda into flour.
Add flour and oatmeal alternately into butter mixture.
Portion and roll into small balls.
Place on a baking tray and bake for 12-15 minutes.
Makes about 55 cookies.
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NO BAKE BOSTON CREAM CAKE RECIPE
pan; 12×11×3 or anything close
ingredients
4 eg yolks
2 tsp. vanilla extract
1/4 cup all purpose flour
1/2 tsp. salt
1 cup sugar
365 ml. or 1 can evaporated milk
1/2 cup butter or refrigerated margarine
250 ml. all purpose cream
24 pcs. graham crackers
3/4 cup evaporated milk
250 ml. all purpose cream
250 grams dark chocolate chips or bar
thank you for watching!
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???? Thin Crispy Chocolate Chip Cookie Recipe
???? This is the perfect Chocolate Chip Cookie Recipe for those people who like them paper thin and crispy, with just a little bit of chewiness.
The recipe is in ‘bakers %’ - which will allow you to scale the recipe up or down to suit your needs. It will also allow you to easily tweak the ingredient amounts to change the cookies texture. You will need a scale… but they are super cheap, and will help improve your baking hugely.
Ingredients:
100% (200g) all purpose flour
100% (200g) butter at room temp
50% (100g) white sugar
50% (100g) brown sugar
4% (8g) salt
1.5% (3g) baking soda
5% (10g) pure vanilla extract
25% (1 large) egg
75% (150g) chocolate chips
The full 'Anatomy of a chocolate chip cookie' playlist:
Method:
Preheat oven to 350ºF (180ºC).
Weigh out the butter and beat slightly to cream
Add both sugars and cream lightly.
In the video we use a stand mixer - but you would be better with a hand mixer or a wooden spoon.
The idea is to not incorporate too much air into the dough, if you want a super thin cookie.
Mix in the vanilla and egg.
Mix together the dry ingredients, and then incorporate into the egg / butter mixture.
Stir in the chocolate chips.
You can at this point refrigerate the dough before baking if you wish.
Portion onto a parchment lined baking sheet and bake for 12-15 minutes.
Makes 18 cookies
*Tips:
-Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.
-Some people may find 4% salt too salty - scale this back if you want.
Music by Dyalla Swain
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Other videos in this series:
Building A Chocolate Chip Cookie Recipe:
Thin Crispy Chocolate Chip Cookie Recipe:
Buttery Crispy Chocolate Chip Cookie Recipe:
The All Rounder Chocolate Chip Cookie Recipe:
Cakey Chocolate Chip Cookie Recipe:
Coffee Shop Chocolate Chip Cookie Recipe:
Crumbl snickerdoodle cookies copycat recipe. Snickerdoodle cookie with cream cheese frosting
This Crumbl snickerdoodle cupcake cookie recipe is inspired by the Crumbl bakery. It is the fastest-growing cookie bakery in the country and for a reason! These cookies are made with a thick snickerdoodle cookie base then topped with a homemade cream cheese frosting. Each one is then topped with a light sprinkle of cinnamon sugar to make taste just like a frosted snickerdoodle cupcake!
Find the written recipe linked here:
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