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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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Chocolate Chip Nutella Cookies | How Tasty Channel
How to make Chocolate Chip Cookies stuffed with gooey Nutella. This cookie dough is easy and made with few ingredients like delicious chocolate chips! This recipe makes thick cookies: the edges are slightly crispy but the center is soft. The Nutella filling stay soft, creamy and gooey for a lot of days after you bake them!
No one could resist to this Nutella Cookies!
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The most perfect chocolate-chip cookies you will ever see
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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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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 Almond Cookie Cups
These easy Almond Cookie Cups are an almond sugar cookie filled with a white chocolate ganache and topped with sliced Almonds. These make great Christmas cookies and can easily be frozen or shipped to friends and family. The recipe is so simple, you can also even change the flavors of the cookie cups to suite your tastes.
Cookies with chocolate filling! Easy and fast recipe!
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Very tasty, crunchy cookies with chocolate filling! Delicious and quick recipe, I recommend it to everyone!
If you liked the video, leave your comment and like, it will help a lot in promoting my channel.
Many thanks!
***
Servings: 16 pieces.
Ingredients:
Dough
- 90 grams of soft butter (7 tablespoons)
- 1/4 teaspoon salt
- 70 grams icing sugar (1/3 cup)
- 1/2 teaspoon vanilla extract
- 1 egg white (30 grams)
- 130 grams all-purpose flour (2/3 cup)
chocolate filling
- 60 grams of chocolate
- 20 grams of butter (1 tablespoon + 1 teaspoon)
Bake in preheated 350°F (180°C) oven / 12 minutes.
Enjoy your meal!
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