3 Ingredient Meltaway Cookies
These unique meltaway cookies are a version of sequilhos (Brazilian cornstarch cookies). They don't contain any flour or eggs. They are sweet, crunchy and melt in your mouth as you eat them. Full recipe can be found at:
香酥胡桃雪球饼干 - Pecan Snowball Cookie - Butter Pecan Meltaways
马上就是圣诞和新年了，我们来做一款非常简单却又非常可爱的小饼干，既可以与家人分享，也是伴手礼的好选择。小雪球一样白白圆圆，口感非常香，非常酥，会让你一颗接着一颗停不了嘴！
It’s Christmas and New Years soon. Let’s make a very simple but very cute biscuits, which can be shared with families and is also a good choice for gifts. It's as white and round as a little snowball, and the taste is very fragrant and crisp, which will make you eat one after another!
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????食材 Ingredients (42个饼干/ 42 piece cookie):
无盐黄油 Unsalted Butter 226g
糖粉 Icing Sugar 56g
香草精 Vanilla Extract 5g (1 tsp)
食盐 Salt 1g
中筋面粉 All Purpose Flour 300g
胡桃 Pecan 75g
????装饰 Topping
白糖粉 Powdered Sugar 100g
预热至350F/180C的烤箱中烤12-15分钟
Bake in oven preheated to 350F/180C for 12-15 minutes
#香酥胡桃雪球饼干 #ButterPecanMeltaways #雪球饼干 #SnowballCookie
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In Love We Trust by Jonny Easton
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No-Bake MINT CHOCOLATE MELTAWAYS - FANNIE MAY COPYCAT | Recipes.net
Sometimes, all you need is some minty magic for your chocolate treats. Try out these bite-sized mint chocolate meltaways just like Fannie May's! These small treats are molded in ice cube trays and dipped in a peppermint candy coating. Make sure to chill and allow them to firm up before indulging!
???? Check the full recipe on how to make Copycat Fannie May Mint Chocolate Meltaways here:
Ingredients:
16 oz unsalted butter, softened
12 oz milk or dark chocolate bars or chips, shaved if using bars
1⅓ cups powdered sugar
1 egg
1 tsp vanilla extract
¼ tsp salt
Green Chocolate Candy Coating:
12 oz white chocolate bars or chips, shaved if using bars
¼ tsp peppermint extract
Drops of green food coloring
1 tbsp coconut oil, plus more as needed
⬇️ How to make Copycat Fannie May Mint Chocolate Meltaways ⬇️
0:06 Prepare a pot with boiling water and place a heat-proof mixing bowl on top.
0:09 Add your milk or dark chocolates and egg and whisk for roughly 5 minutes until evenly melted. Ensure that the boiling water does not touch the bottom of the mixing bowl. Set aside.
0:28 In a mixing bowl attached to a hand beater, add the softened butter and sugar. Cream for roughly 5 to 7 minutes until the sugar has melted into the butter.
0:44 Add the vanilla extract and salt then continue creaming.
0:55 Fold the chocolate mixture into your butter mixture until evenly incorporated.
1:08 Using silicone ice cube trays, fill up your molds with the prepared chocolate mixture.
1:17 Scrape any excess with an offset spatula to smoothen the top of the molds.
1:25 Chill your chocolate cube molds for at least 4 hours, best if overnight, until the chocolate firms up. Unmould from your ice cube trays when firm and set aside in a chilled area.
1:28 Prepare your candy coating only when your chocolate cubes firm up. When ready, add all your candy coating ingredients into a heat-proof mixing bowl.
1:41 Place this on top of your pot with boiling water and whisk for roughly 5 minutes until evenly melted. Ensure that the boiling water does not touch the bottom of the mixing bowl.
1:46 You may also need to add more coconut oil to thin out your white chocolate mixture. The consistency of your coating should be similar to a free-flowing sauce.
1:53 Once you have achieved the desired consistency, set aside.
1:57 Add drops of green food coloring into your candy coating. Stir to combine and set aside.
2:06 Working quickly and using forks, dip your chocolate cubes into your candy coating until fully coated. Working quickly will avoid the coating from hardening. However, should it harden, quickly melt the coating again on top of a pot of boiling water.
2:13 Place these onto a cooling rack with a baking sheet underneath to catch any excess coating. Allow the coated chocolates to set at room temperature for at least 15 minutes.
2:16 Then, transfer to a chilled area for roughly an hour before serving.
2:23 Enjoy your Meltaways over hot tea or coffee. You can even melt your Meltaways into your hot tea or coffee for a sweet creamy beverage!
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Peppermint Meltaway Cookies
These peppermint meltaway cookies are perfect for the holiday season. The cool peppermint flavour delicately permeates the dough and icing, making for a sweet and tasty holiday cookie. Top it all off with some crushed candy canes to pull it all together. These are great to bring into the office, if they make it out of your kitchen without being eaten!
Get the recipe at
Lemon Meltaways | Betty Crocker Recipe
A citrusy spin on the timeless shortbread classic! These buttery cookies are double-spiked with lemon, thanks to grated zest in the dough and a lemon juice-powdered icing drizzle.
Recipe:
Christmas Melt Away Cookies
A simple sweet cookie with a tangy cream cheese icing that melts in your mouth every time you take a bite. They might possibly be the best Christmas Cookies ever!
Printable Recipe:
Ingredients
Cookies
1 Cup Butter, softened
1 1/2 Cups All-Purpose Flour
3/4 Cup Corn Starch
3/4 Cup Powdered Sugar
3-4 Teaspoons Milk, if necessary
Cream Cheese Icing
4 Ounces Cream Cheese, softened
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
Cookies
1. Beat the softened butter until it is light and fluffy.
In a separate bowl, mix together the cornstarch, powdered sugar, and flour.
2. Slowly add the dry ingredients to the butter and mix until moistened. It may take a couple of minutes for it to start to come together. You can check if it is moist enough by pinching some dough with your fingers. If it holds together, it is ready. If it is still too dry, add a teaspoon of milk.
3. Use a small cookie scoop (about 1 tablespoon) to shape the cookies. Place them on a parchment lined baking sheet about 2 inches apart. Make a small well in the center of the cookie using your thumb or finger.
4. Bake the cookies at 350 degrees for 10 minutes. Watch them carefully to avoid over baking. Remove them from the oven and transfer them to a cooling rack after 1 minute.
Cream Cheese Icing
1. Beat the softened cream cheese until smooth.
2. Add the vanilla and the powdered sugar, a little at a time. Mix until incorporated.
3. Add the food coloring to the frosting at this time, if desired.
Place the icing in a piping bag or ziplock bag with the corner cut off.
Pipe the frosting into the well of the cookies. Top with sprinkles.
Store these cookies in an airtight container in the refrigerator.