Chipits Cherry Jewel Bars
The fourth item on my Christmas baking list. Delicious combination of shortbread cookie base with a toping of glace cherries, mixed nuts and chocolate chips (morsels). Smells divine and tastes even better. Want to see more? Look for my Christmas Baking Playlist!
recipe follows:
Chipits Cherry Jewel Bars
Preheat oven to 350°F (175°C)
Bake Base for 15 minutes
BASE
1 1/4 cups (190 gm) all purpose flour (in Canada bread flour in USA strong flour in UK)
1/3 cup (80 ml) firmly packed brown sugar
3/4 cup (180 ml) softened butter
TOPPING
1/3 cup (80 ml) firmly packed brown sugar
1 egg
1/2 teaspoon (2 ml) salt - optional
1 1/2 cups (375 ml) salted mixed nuts
1 1/2 cups (375 ml) halved glace cherries (red and green)
1 cup (175 gm pkg) semi sweet chocolate chips (morsels)
BASE: Combine flour with brown sugar. Cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly onto the bottom of an uncreased 15x10x3/4 jelly roll or sheet pan. Bake at 350°F (175°C) for 15 minutes.
TOPPING: Either while the base is in the oven or before the base is prepared mix the toping together. Beat the egg slightly in a large mixing bowl (8 cups 2 litres) or larger. Stir in the brown sugar and salt. Add nuts, cherries and chocolate chips. Toss mixture to coat everything with the egg mixture. Spoon fruit mixture on the baked base (while it is still hot from the oven). Press firmly to adhere the layers (quickly as the chocolate chips will melt). Bake an additional 20 minutes at 350°F (175°C). Leave in pan cool. Cut into 1 1/2 inch (3.8 cm) (or whatever size you wish)
Easy Glittering Christmas Cookies (Cup Measurement Recipe) キラキラクリスマスクッキー (レシピ) (GIVEAWAY CLOSED)
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I found very cute confectionery items at a supermarket, so I decided to give them away!!!
(GIVEAWAY CLOSED)
Congrats to the winners!!!
Emma Walker
Syarihai Zora
Sophie Marsden
The gel pens are with tiny edible silver glitters. They won't get hard. Instead of using gel pen, you can use jam, of course.
- 1 red gel pen (strawberry flavor) ジェルペンレッド (イチゴ味)
- 1 green gel pen (melon flavor) ジェルペングリーン (メロン味)
- 1 yellow gel pen (lemon flavor) ジェルペンイエロー (レモン味)
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Easy Glittering Christmas Cookies
Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 16-18 Cookies Using 2 Inch Cookie Cutters
Ingredients:
1 cup cake flour or all purpose flour (100g=3.5oz.)
5 tbsp. powdered sugar (or 3 tbsp. regular sugar is ok but the texture will become sugary)
1/4 cup butter (50g=1.8oz.)
to decorate 9 cookies
* 1 red gel pen (strawberry flavor)
* 1 green gel pen (melon flavor)
* 1 yellow gel pen (lemon flavor)
* 2 white chocolate pens
Directions:
1. Sift in all the dry ingredients in a large Ziploc bag. Add butter, make sure it is zipped, then mix well.
2. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutters. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the sheet or a wire rack.
5. Melt the chocolate pen or some chocolate in a pastry bag. Snip off the end and trace the outline of the cookies. Then divide each into 6 sections. Put them in the fridge to set. Fill in each section with gel pens or jam of your choice.
↓レシピ（日本語）
---------------------------------
Music by
Epidemic Sound
50s Christmas 5
TO ENTER THIS GIVEAWAY:
応募方法:
This giveaway is open WORLDWIDE!!!
この視聴者プレゼントは世界中どこからでも応募可能です。
On December 4th, Washoku (Japanese traditional cuisine) is registered on the UNESCO World Heritage List.
和食が世界無形文化遺産に登録されました
I am very happy to hear the news since Japanese home cooking (food culture) is something I am trying to share on my channel. Therefore, my question is: What is your favorite Japanese food? Please leave your answer on my Facebook page under the post of this recipe.
私がチャンネルをとおして伝えたい事に近いので嬉しいです♪
なので応募の質問は「あなたの好きな和食は何ですか？」です
質問の答えをFacebook pageのこのレシピ投稿のコメントにお願いします。
The giveaway is open for 24 hours and will end on WEDNESDAY, DECEMBER 11th, 2013 at 11:59 PM Japan Time.
締め切りは24時間後の2013年12月11日です。
I will randomly select the winner and send you a Facebook message as soon as possible. Please reply to me within a day or the next winner will be chosen.
The winner will be announced here in this description box, too!
当選者にはfacebookメッセージを送ります。1日以内の返事がない場合は次の当選者を選びます。
FYI (products I used in my videos):
♥Original T-SHIRTS♥
♥Visit my Blog to know more about ME♥
♥My Recipe Posts in Japanese♥
♥and of course SUBSCRIBE♥
How to Make Checkerboard Cookies (EASY Ice Box Cookie Recipe) | OCHIKERON | Create Eat Happy :)
Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)
I received many requests for this recipe, so I finally made it!
---------------------------------
Checkerboard Cookies
Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies
Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract
Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.
レシピ（日本語）
---------------------------------
Other Cookies Recipes
Easy Glittering Christmas Cookies
5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)
iPhone :-9 (Egg-Free Chocolate Cookies)
Egg Free Honey Lemon Cookies
Microwave Fortune Cookies
Microwave Chocolate Chip Cookies
Music by
Kevin MacLeod
George Street Shuffle
Shades of Spring
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
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♥My COOKBOOK available on Amazon Kindle♥
NO MORE hard copies... those who got one are lucky!
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Christy Rost's Jewel Tea Cookies
These tasty, shortbread-like cookies from Christy Rost are fit... for a king's coronation! Their buttery flavor and melt-in-your-mouth texture, with a glistening center of apricot or raspberry preserves, are an irresistible treat to accompany pots of tea or flutes of Champagne. Recipe below!
Jewel Tea Cookies
Ingredients
2 cups flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
2/3 cup sugar
1 egg yolk
1 ¼ teaspoons vanilla
5 ounces apricot, raspberry, or blackberry preserves, preferably seedless
Confectioners’ sugar, for garnish
Preheat the oven to 350 degrees. In a small bowl, stir together flour, baking powder, and salt, and set it aside. In the large bowl of an electric mixer, cream butter and sugar until they are light and fluffy, about 8 minutes. Add the egg yolk and vanilla, and beat well.
Add the flour mixture to the butter mixture and, using a large spoon, stir until the ingredients are thoroughly mixed. Using floured hands, form teaspoons of dough into small balls and place them on ungreased cookie sheets. Dip a finger into flour and press into the center of each cookie to form an indentation. Fill each center with ¼ teaspoon of preserves.
Bake the cookies 10-12 minutes, or until the bottom edges are barely brown. Cool them 1 minute, and transfer the cookies to a wire rack to cool completely. When completely cool, use a fine mesh sieve to sift confectioners’ sugar over the cookies. The sugar will gradually melt over the preserves, leaving only the edges dusted with sugar.
Yield: 3 ½ dozen 2-inch cookies
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How to Make Shortbread Spoon Cookies!
Hey everyone! These shortbread spoon cookies are so much fun to make and decorate, and they’re perfect for parties too! Serve them with ice cream, and I’m sure they would be a big hit :-) I’ll be featuring more fan photos in an upcoming video, so be sure to share your creations with me on my Facebook page ( or Instagram @kawaiisweeteats with the hashtag #kawaiisweetworld!
Spoon Cookie Recipe
Ingredients
½ cup (1 stick) butter
¾ cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 2/3 cup flour
(3 T cocoa powder for chocolate spoon cookies)
Directions
1. Cream together butter and sugar. Mix in egg yolk and vanilla, then add flour along with cocoa powder for chocolate spoon cookies. If dough is too soft, refrigerate for 15 minutes.
2. Press cookie dough into molds, then bake for 12-15 min until golden around edges. Let cool before removing from mold.
Note: If using China spoon, make sure to grease mold and remove the cookies very gently.
Follow me on Instagram @kawaiisweeteats and share your creations with me with the hashtag #kawaiisweetworld (
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Music courtesy of Audio Network Best Foot Forward
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