How To make Fig Star Cookies
1 c Shortening
(part butter or margarine 1/2 c Granulated sugar
3/4 c Corn syrup
1/4 ts Maple flavoring
2 Eggs; beaten
4 1/2 c All-purpose flour; sifted
1 ts Baking powder
1/2 ts Salt
Fig filling: 1 1/2 c Dried figs
1 c Cold water
1/2 c Corn syrup
1 ts Lemon rind; grated
6 tb Granulated sugar
Few grains salt 1 tb Lemon juice
1/2 c Chopped nuts
Recipe by: Mary M McBride's Encyclopedia of Cooking Cream the shortening and sugar; beat in the corn syrup, maple flavoring and eggs. Sift together the flour and salt; stir into the shortening mixture. Shape the dough into two rolls about 2 1/2-inches in diameter. Wrap in plastic wrap and chill for several hours. For the filling, cover the figs with boiling water and let stand for 10 minutes; drain, clip off the stems and cut fairly fine with scissors. Add the cold water and cook for about 10 minutes until tender. Add the corn syrup and lemon rind; cook for a few minutes longer. Mix the sugar, flour and salt; add all at once and cook, stirring, until thickened and clear. Remove from heat; add the lemon juice and nuts. Cool. Preheat oven to 400 degrees. Cut the rolls of dough into thin slices. For star cookies, put a small spoonful of fig filling in the center of a cookie slice; then with your fingers, fold up the edges and pinch in place to make a reasonable facsimile of a star. For filled cookies, put slices together in pairs with a dot of fig filling between them; press the edges together and prick the top with a fork or mark with a knife. Bake either cookie for 8 to 10 minutes, or until delicately browned around the edges. Cool on racks. Makes about 3 dozen filled cookies or 6 dozen stars. Penny Halsey (ATBN65B). Note: To freshen the cookies, reheat them in the oven for a few minutes and serve warm. -----
How To make Fig Star Cookies's Videos
PAANO ANG PAGGAWA NG FIG PIE (2 KILO SKIN OR BALAT) // RECIPE AND TUTORIAL
FIG PIE RECIPE
SKIN OR BALAT
*400g sugar
*20g salt
*20g baking powder
*10g instant dry yeast
*food color(egg yellow)
*2 tbsp vanilla
*200g margarine
*2 1/2 cans water
*2 kg bread flour(third class)
FILLING OR PALAMAN
*2250g sugar
*10g salt
*3 cans oil
*1 1/2 can water
*150g margarine
*spring onion
*3 kg bread flour(third class)
TAKE NOTE:
*1 can is equivalent to 370mL
*baking time may varies depending on what type of oven you used
*resting time may varies the surroundings temperature
*the water measurement depends also the kind or the brand of flour you used
*if you want to delay the resting time you can adjust the measurement of the yeast
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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St. Patrick's Day Recipe: Lucky Charms Cookies
This is a total remix! I took my childhood cereal - Lucky Charms - and turned them into a magically delicious oat-marshmallow sandwich cookie - and it's totally vegan!
For the cookies:
3/4 cup rolled oats - and run them through a blender of food processor so you get oat flour. You'll probably end up with about 2/3 cup oat flour.
Combine that with 1/2 cup all purpose flour and 1/4 cup whole wheat flour. You can do all AP flour or all whole wheat flour too.
Add 1/2 cup cane sugar and 1/4 cup brown sugar. You can do all cane sugar or all brown sugar too.
Add 1/4 teaspoon salt.
Add 4 TBSP vegan butter.
With a fork or your hands, work the butter into your dry mixture.
Add 1 TSP vanilla extract.
Add 2 TBSP of oat milk and mix through. And then add another tablespoon or two of more oat milk until a dough forms.
Chill the dough in the fridge for at least 20 minutes.
Roll dough out until it's pretty thin. I rolled the dough out between two pieces of parchment paper. This is a sandwich cookie so we want the cookie part to be thin and crispy.
I used a 2 inch round cookie cutter to make 20-24 cookies.
On half of the cookies, punch out some windows with a small cookie cutter. You don't have to do this, but this is what makes them scream Lucky Charms. I have teeeny tiny cookie cutters that are hearts, stars, moons, diamonds and clovers!
Bake in a 350 degree oven for 10-14 minutes.
Let them cool completely.
For the marshmallow center...aka vegan fondant:
Get a 10 oz. bag of vegan marshmallow. I used Dandies brand.
Divide the bag into 5 portions, each about 2 oz.
Add 2 oz. marshmallows to a big bowl, add a splash of water and then microwave for 30 seconds. Check the marshmallows and finish microwaving for 20-30 more seconds.
Add all-natural food coloring to your warm marshmallow goo. I always used Watkins brand.
Add 1/4 cup vegan powdered sugar and work that into the marshmallow.
Add another 2-4 tablespoons of powdered sugar until a dough forms.
You can use coconut oil on your hands to knead the fondant.
Repeat this process until you have a ball of green, blue, yellow, orange and pink fondants.
Store in plastic wrap.
When you're ready to roll out your fondant, you can roll it out between 2 pieces of parchment paper. Using the same 2 inch cookie cutter that you used for the cookies, punch out some fondant rounds. You should get 3 rounds from each ball.
When you're ready to assemble, add the fondant to underside of one of your cookies that does not have a window. Then place the window cookie on top of the fondant. Repeat for the rest of your cookies. I'm telling you, they turn out soooo cute!
Check out this Lucky Charms commercial from 1985:
And check out this Lucky Charms commercial from 1980:
0:00 Let's Sing the Theme Song
0:18 Lucky Charms Remixed
0:54 Making the Dough
3:32 Making Vegan Marshmallow Fondant
6:45 Stars, Moons, Hearts, Clovers - Oh My!
7:32 Rolling Out the Dough
9:22 Lucky Charms Rewind (My History Lesson)
10:50 Putting the Cookies Together
12:07 Taste Test
13:00 Begging for Subscribers
Figure Out Mrs. Fields' Butterscotch Pecan Cookies Secret Recipe!
Here's the recipe you're looking for:
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Track Name: Ol' Pappy
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Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
RECIPE:
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Fig Shortbread Tart – Le Cordon Bleu Recipe
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Full Article with printable recipe card @
Fig Shortbread Tart is simple to make, yet has an elegance that makes this a special dessert. The No Bake filling has the perfect level of sweetness. Beautiful figs being the front and center star makes this a great seasonal dish to try out.
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