1 c Butter, softened 1/2 c Fine granulated sugar 1 3/4 c All-purpose flour 1/4 c Rice flour 1 pk Semi-sweet chocolate chips Cream butter and sugar using electric mixer until light and fluffy. Stir in remaining ingredients. Spread into bottom of 13x9-inch ungreased pan. Bake at 275F (140C) for 45 minutes or until lightly golden around edges. Cut into bars. Cool. Source: Chipits ad, Chatelaine magazine, December 1993, page 119
How To make Chipits Polka Dot Shortbread's Videos
In the Kitchen: Chocolate Bark
Owner and Chief Instructor Heide Lang from The Fig Cooking School shows us how to make the Perfect Holiday Dessert and Gift Idea: Chocolate Bark with Crystallized Ginger, Cranberries and Pistachios.
EASY SPOOKY TREATS! HALLOWEEN SNACK RECIPES FOR PARTIES, KIDS AND FRIENDS!
It's spooky time, friends! Halloween is so much fun, and weather you have kids in your life or not, spooky treats are great for parties and for family and friends. My kids loved these Halloween recipes, and we had a great time making them :)
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Delicious Polka Dot Cookies
Delicious polka Dot Cookies:
Tasty,crispy,Delicious Polka Dot Cookies. These cookies are a classic evening snack. Enjoy them fresh out of the oven for immediate joy. You can even add chocolate chips and nuts for extra crunch!
Split the dough and add cocoa powder to half of them.
pre heat oven at 170C-20min bake time-200C-30min
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Sugar and Spice: A Cookie Master Class with Dorie Greenspan and Melissa Clark
Don't cookies make everything better?
We've got two master bakers here to help you perfect your cookie-making skills and expand your repertoire just in time for the holiday season.
James Beard Award-winning chef Dorie Greenspan will sit down with The New York Times' James Beard Award-winning food columnist Melissa Clark to spill the secrets of making all kinds of cookies for the holidays. They'll leave plenty of time to answer all your baking questions and swap some recipes. Plus you'll get a taste of one of our favorite holiday cookies.
Dorie Greenspan has been called a culinary guru by The New York Times and inducted into the Who’s Who of Food and Beverage in America. She created more than 300 cookie recipes before finally publishing Dorie’s Cookies, one of 13 cookbooks she's written to date including her latest, Everyday Dorie, just out from Houghton Mifflin.
Melissa Clark is a James Beard Award-winning food writer. Her A Good Appetite column appears on Wednesdays in the Food section of The New York Times and NYTimes.com. Her latest book is Comfort in an Instant. You can follow her on Twitter as @goodappetite.
HOW TO GET THAT PERFECT CHOCOLATE DRIZZLE & LEARN NEW DRIZZLE DESIGNS
Hello, thank you for stopping by! I hope this video was helpful and you learned something new!
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Chocolate container:
Strawberry wash :
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Half-Baked White Chocolate and Macadamia Nut Cookie Recipe | Cupcake Jemma
If, like me, you love to devour a hunk of cookie dough before you get your bake on then these cookies are for you. They have the benefit of being slightly undercooked in the middle so you can get you fix all the way through the life of your cookie!
225g unsalted butter, soft 100g caster sugar 170g light soft brown sugar 1 large free-range egg 1 tsp vanilla extract 235g plain flour, sifted 1/2 tsp baking powder 1/4 tsp bicarbonate of soda 1/2 tsp salt 100g white chocolate chips 50g macadamia nuts
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