How To make Jewel Cookies
1/2 c Soft butter or margarine
1/4 c Brown sugar; firmly packed
1 Egg yolk
1 ts Vanilla
1 c Flour; sifted
1 Egg white; slightly beaten
1 1/4 c Nuts; finely chopped
Cream butter, sugar, egg yolk and vanilla until light and fluffy. Stir in flour until just combined. Refrigerate 1 hour. Preheat oven to 350~F. Using hands, roll dough into 1" balls. Dip in egg white, then roll in pecans. Place on ungreased cookie sheet and bake 5 minutes. Remove from oven and with the end of a wooden spoon, make a depression in the center of each cookie. Return to the oven and bake another 8-10 min. until a delicate brown. remove to a wire rack to cool. Fill indention with a dot of powdered sugar frosting. While still warm, place a rounded edge of a maraschino cherry in center. Jelly may also be used in the centers. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. -----
How To make Jewel Cookies's Videos
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)
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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♥
Minty Chocolate Shamrock Cookies | St. Patrick's Day Recipe | Jewel-Osco
When wearing green on St. Patrick’s Day isn’t enough, try whipping up a batch of these delectably sweet mint cookies. No need to chill the dough, they’re easy to prepare and even easier to enjoy.
INGREDIENTS
8 ounces European-style butter, cold and cut into 1/2-inch cubes
1 cup sugar
1/4 cup packed finely-chopped mint leaves
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 teaspoon mint extract
1 egg, cold
3 cups all-purpose flour
8 ounce baking chocolate, melted
DIRECTIONS
1. Preheat oven to 350°. Put butter in a stand mixer bowl and mix on low setting, slowly adding sugar. Increase speed to medium and add mint, salt, vanilla, mint extract and egg. Beat until loosely combined. Add flour in 1/2 cup increments, until combined but still crumbly.
2. Place dough on parchment on counter. Using your hands, press dough together. Top with an additional piece of parchment and roll out until 1/3-inch thickness. Cut desired shapes and place on parchment-lined baking sheets. Bake in oven for 9-12 minutes, until done but not browned. Let sit on baking sheet for 5 minutes, then remove to a baking rack to completely cool.
3. Melt chocolate in microwave at 30 percent power. Dip one half of cookies into chocolate and place on parchment to harden.
PRO TIPS
1. Use a set of chopsticks on both sides as guides to roll out the perfect dough thickness.
2. Be sure that all ingredients are cold. This helps contain the spread of the cookies to maintain their shape.
3. This cookie is the perfect cross between shortbread cookies and sugar cookies. No chilling is a fast and easy way to make cookies. Saves an hour or more of wait time.
Full Recipe:
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Icebox Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Icebox Cookies. One look at this stack of sweet and buttery Icebox Cookies, dotted with flecks of red candied cherries, makes you think of Christmas. There is no doubt as to why these old fashioned refrigerator cookies have remained a favorite. They taste great plus you can make the dough ahead of time and then simply slice and bake the cookies as needed.
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RECIPES: Jewel's Bakery and Café shows us how to make 3 yummy treats
Jewel's Bakery and Cafe shows us how to prepare 3 great dishes.
Easy slice and bake Chocolate Chunk Shortbread Cookie Recipe
This foolproof Salted Chocolate Chunk Shortbread Cookie Recipe is easy to whip up with just a few quality ingredients!
You’re going to love these delicious and easy to make slice and bake cookies. They’re so good you’ll want to keep this dough in the freezer for unexpected guests or to cure a wicked cookie craving that just won’t give in. With the classic shortbread texture and a delicious buttery flavor, each bite is filled with chunks of rich semisweet chocolate, plenty of vanilla and a crisp coating of coarse sugar. So good!
#cookies #chocolatechipshortbread #baking #chocolatechunkshortbread #bestcookies #sliceandbakecookies
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!
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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)
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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
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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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