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How To make Butter Cookie Cups W. Chocolate.Almond Filling
COOKIE CUPS: 1 cup plus 2 tablesp. all-purpose flour,
sifted
3 tablespoons plus 1 1/2 t. sugar
1/4 teaspoon salt
6 tablespoons unsalted butter,cold :
1/2" cubes
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
FILLING: 3 tablespoons almond paste
6 tablespoons whipping cream
6 ounces semisweet chocolate, broken into pieces
3 tablespoons amaretto liquer
1/4 teaspoon vanilla
For cookies: Blend flour, sugar and salt in processor. Cut in butter until coats meal forms, using on/off turns. Add yolk, vanilla and almond extract. Process until mixture gathers together. Form dough into I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead.)
Set rack in lowest position of oven and preheat to 350F Butter 1 3/4x3/4-inch round tartlet pans, Cut dough into scant 1/4-inch-thick slices. Press one slice into each pan. Arrange cookie cups on baking sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on rack. Gently remove cookies from pans and cool completely on rack. (Can be prepared 1 day ahead, Store in airtight container.)
For filling: Using fork, mash almond paste into cream in heavy medium skillet. Add chocolate. Stir over low heat until chocolate melts. Remove from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm. Mix in amaretto and vanilla. Cover filling with paper towel and plastic wrap. Refrigerate until just firm, about 1 hour.
Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe filling into crusts 3 inch above rims. Reftigerate at least 11/2 hours. (Can be prepared 6 hours ahead.) Serve chilled.
Formatted for MC and shared by dianne@olynet.com
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Dark Chocolate Peppermint Almond Butter Cups
In this video I show you how to make these decadent dark chocolate peppermint almond butter cups. Perfect for the holiday, or any time. Here is what you will need:
1 cup earth balance or any vegan butter
¾ cup Almond butter
¾ cup gluten free sugar cookies crushed
¼ cup sugar
1 bag vegan chocolate chips
1 cup nut milk
1 tsp. peppermint extract
crushed peppermint sticks
Line muffin tin with cupcake liners.
over medium heat Melt vegan butter, add cookies, and sugar and stir well, set aside.
over low heat melt chocolate chips add nut milk and peppermint stir till smooth. set aside.
fill each cupcake liner with approx. 1 T of chocolate making sure you completely cover the bottom. Refrigerate for 15 minutes.
After 15 minutes add almond butter mixture approx 1 to 2 T. over the chocolate then refrigerate for 30 to 45 minutes.
after almond butter is set top each cup with more chocolate then sprinkle the crushed peppermint over the top of each cup. Refrigerate for a few hours but overnight is best.
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The Best Soft Chocolate Chip Cookies Recipe | Emojoie
Hi, I’m Emojoie.
I made chocolate chip cookies this time.
I baked a large cookie dough at a high temperature to make soft cookies.
Hazelnuts are one of the most popular companions to chocolate.
Please give it a try!
Please follow me on other SNS
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▶Ingredients for 4 cookies
100g unsalted butter
80g sugar
1g salt
1 egg
vanilla
160g flour
3g baking powder
100g chocolate + 20 g
50g nuts
Bake 190℃ for 13 to 14 minutes
▶American measurements
7 tablespoons unsalted butter
6 tablespoons sugar
1/4 teaspoon salt
1 egg
Vanilla extract
1 and 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3.5 ounces chocolate + 0.7 ounces
1/4 cup chopped nuts
Bake at 375°F for 13 to 14 minutes
*Please note that the conversions provided are approximate and not 100% accurate. It is particularly challenging to convert the chocolate and nuts to cup or spoon measurements, so it is recommended to use the original gram measurements for those ingredients. The baking temperature and time are also guidelines, so please adjust as needed and check for doneness while baking.
▶Method
Add sugar and salt to softened butter and mix.
Add beaten egg and mix.
Add vanilla, flour and baking powder.
Add the chocolate and nuts and chill in the refrigerator for an hour.
Divide the dough into 135g portions and make 4 cookies.
Bake in a preheated oven to 190°C for 13 to 14 minutes.
Chocolate Peanut Butter Cookie Cups
Chocolate Peanut Butter Cookie Cups are an incredible idea for making single serving desserts for any occasion. They look and taste absolutely amazing not to mention they are quite easy to prepare.
To print the recipe check the full recipe on my blog:
#chocolatecookiecups #chocolatepeanutbuttercookiecups
Ingredients
Makes 12 servings
Chocolate Cookie Batter
1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1/2 tsp (1g) instant coffee
1/2 cup (113g) unsalted butter, room temperature
1/3 cup (70g) packed brown sugar
1/3 cup (70g) sugar
1 egg
1 tsp (5g) vanilla extract
1/4 cup (40g) mini semi-sweet chocolate chips
Peanut Butter Frosting
1/2 cup (120ml) whipping cream, chilled
4 oz (120g) cream cheese, room temperature
1/3 cup (80g) peanut butter, room temperature
1/3 cup (40g) powdered sugar
1. Preheat oven to 350F (180C). Grease with butter a standard muffin tin.
2. In a bowl whisk flour with cocoa powder, instant coffee, salt and baking soda. Set aside until ready to use.
3. In another bowl mix the butter with both sugars until creamy. Add egg and vanilla and mix until well incorporated.
4. Gradually incorporate flour mixture and chocolate chips.
5. Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin tins.
6. Bake for 12-13 minutes. While still warm use a small jar to press down the center of each cookie.
7. Cool on the muffin tins for about 10 minutes. Transfer the cookie cups to a cooling rack to cool completely.
8. Prepare the filling. In a large bowl mix cream cheese until smooth. Add powdered sugar and peanut butter and mix until combined.
9. In a separate bowl whip cream until stiff peaks form. Gradually incorporate into cream cheese mixture.
10. Transfer the peanut butter filling into a piping bag fitted with 1M star tip and pipe the filling into the chocolate cookie cups.
11. Refrigerate for at least 1 hour before serving.
12. Decorate with grated chocolate if desired.
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Butter Cookie Box | Butter & Chocolate Cookie Variations
Cookie Box - This is literally my first time making so many variety patterns of cookies. I made a video on my favourite butter cookie last couple weeks. That was just one variation. In this video I am showing you how to prepare a dough for both piping/squeezing and roll out cookie dough. And also both butter and chocolate cookie variations. Super easy, I hope you are inspired to bake with me at this time. By the way, it's Chinese New Year next week, and I am baking lots of cookies and cake to give away. Enjoy!
FOR FULL RECIPE, please visit my blog at
FAQ:
What's the difference between egg white and egg yolk in cookies?
By adding egg whites, the cookie's outcome will be more crispy and firm; whereas adding egg yolk the cookies will be more moist, hence softer.
What is the eggless option?
Check recipe below.
Ingredients:
• Butter Cookies
- Pressed Dough
150g (½cup + 2½tbsp) butter
80g (¼ cup + 2 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
- Chocolate Cookies
- Pressed Dough
50g (⅓ cup) semi-sweet chocolate, melted
150g (½cup + 2½tbsp) butter
60g (¼ cup + 1 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
10g (1 ½ tbsp) cocoa powder
- Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
• Cookie Frosting
40g (¼ cup) white chocolate, melted
40g (¼ cup) dark or semisweet chocolate, melted
Garnish with nuts (I used crushed pistachio nuts)
_______________________________________________
Eggless Option:
Replace egg white with 2 tbsp of milk. Also add 2 tbsp cornstarch and sift together with the dry ingredients.
Instructions:
Butter Cookies
- Pressed Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add egg white, mix until combined.
4. Sift the dry ingredients in 2 batches. Use a spatula to fold in until it forms a dough.
5. For pressed cookies, you may transfer into a piping bag or a cookie tool like mine, and start having some fun squeezing the dough.
- Roll-out Cookies
6. For roll-out or cut-out cookies, add additional 3 tbsp of flour into the dough.
7. Bake in preheated oven at 170°C/340°F for about 15-18 min
8. Cool completely for boxing up.
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Easy Mini Sugar Cookie Cups With Chocolate Ganache Recipe
Easy Mini Sugar Cookie Cups With Chocolate Ganache Recipe
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