Squid Game Cookie Recipe - Dalgona Cookies
Dalgona Honeycomb Cookies - It seems there is no one who hasn’t seen the Netflix series “Squid Game”. In episode 3 of the new and cruel series from South Korea, we have all seen the cookie game. A game where the contestants need to separate the shape from the cookie. The cookie is a honeycomb cookie known by its other name; Dalgona cookie. This candy is a famous Korean street food, basically it’s a caramelized lollipop and it’s very easy to make (only 2 ingredients).
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RECIPE
Ingredients:
3 tablespoons Sugar
1/8 teaspoon Baking soda
Directions:
1. Add sugar to a small nonstick pan.
2. Heat over medium heat until sugar dissolves and become liquid.
3. Turn the heat off, add baking soda and stir immediately. The mixture will change its color.
4. Pour the mixture on a parchment paper, gently press the mixture with a flat bottom object such as glass/plate/pan.
5. Using a cookie cutter, press your favorite shape.
6. Let it harden.
7. Try to separate the shape without breaking the cookie in 10 minutes.
Mom's Antionettes Holiday Cookie Recipe ???????? Torte Test Kitchen
Today on Torte Test Kitchen, I'm baking my all-time favorite holiday cookie recipe for my Mom's Antionettes with Stefanie at Paddington Station — one of my favorite places in all of Ashland...especially at this time of the year! Walking into any of their four shops here in Ashland during the holidays is like entering a winter wonderland. ❄????❄⛄ These delicious holiday cookies are near and dear to my heart. My mom would make this cookie recipe each year during the holidays and my siblings and I would devour them while watching Christmas specials.
Stefanie and I also talk about the upcoming annual Paddington Open House. Taking place each year on the Saturday before Thanksgiving, Paddington's Open House truly kicks off the holiday season here in Ashland. Their annual goal during Open House is to collect a (literal) ton of food for the Ashland Food Bank! Their stores open at 11am and feature festive holiday music from local bands and choirs, delicious holiday-inspired treats and drinks, fun activities for kids, and raffle prizes galore! Each year they manage to outdo themselves with fun and unique items for the holiday shopping season. Watch the video to get a taste of what's to come!
I'll be at the Paddington Express location from 1pm-3pm on Saturday, 11/23, chatting with readers about their holiday lists, signing copies of my books, and sampling a holiday treat or two with those who stop in to say hi and explore the holiday magic.
I hope to see you there!
Mom’s Antionettes
Ingredients:
For the cookies:
1 cup butter
½ cup sugar
2 ¼ cups flour
½ teaspoon salt
1 egg
1 ½ teaspoons almond extract
For the frosting:
½ cup butter
¾ cup cocoa powder
2 ½ - 3 cups powdered sugar
1 tablespoon heavy cream
For the filling:
1 jar raspberry jam
Directions:
Cream butter and sugar together in a mixer. Add egg and almond extract and mix well. Slowly incorporate flour and salt. Roll dough into a large ball and chill for one hour. Preheat oven to 375°. Make small balls (half inch) and place on cookie sheet. You should be able to get four to five balls per row. Then use palm of your hand to press balls into circles (approximately the size of a quarter). Bake for six to eight minutes. Allow to cool.
For the chocolate frosting—whip butter in mixer. Slowly incorporate cocoa powder, powdered sugar, vanilla, and heavy cream. Then mix on high setting for five minutes, or until frosting is creamy and light.
Assemble cookies by spreading a thin layer of raspberry jam on the flat side of two cookies. Sandwich them together. Spread a generous layer of chocolate frosting on the top. Pop in your mouth and enjoy!
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Quick and Easy Royal Icing Recipe
Recipe:
1 lb (453 g) powdered sugar (about 4 cups)
3 tbsp (28 g) meringue powder** (
1/4 cup (60 ml) water (plus more for thinning)
1 tsp (1.2 ml) vanilla extract
**Meringue Powder Substitute: replace with 3 ounces (89ml) of egg whites.
I've been making royal icing a long time and I have learned over the years that there is no need to make royal icing more complicated than necessary! It is actually very easy to make and can take less than 10 minutes! In this video I show you how I make my royal icing and how to create stiff, piping, and flood consistency icing for all your cookie decorating projects!
You can find my full blog post plus more resources on cookie decorating on my website.
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Hi, I’m Lindsey! And I love to bake cookies! Over the past few years, I have dedicated my free time to teaching myself how to decorate sugar cookies and other fun sweets. I even started teaching others who now have their own flourishing cookie businesses! You’ll find lots of cookie decorating tutorials on my channel, and even more resources on my website, TheHoneyBlonde.com
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Disclosure: Some of the included links are affiliate links which mean if you purchase the product I get a small commission. However, I never include products I haven’t tried and tested myself!
44 Calorie Cookies | High Protein Chocolate Chip Cookie Recipe
It’s not too good to be true, 44 calorie cookies! Even though these are high protein, this chocolate chip cookies recipe is just as good as the “real thing.”
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Soft & Chewy Chocolate Chip Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g PB Party Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
30g Mini Chocolate Chips
Directions:
1.) Preheat your oven to 350 Degrees F. Add all your dry ingredients into a bowl (except mini chocolate chips) and mix to avoid clumping.
2.) Add your wet ingredients and mix till you have a cookie dough like consistency. Then fold in your mini chocolate chips.
3.) Line your oven safe pan with parchment paper and then use your cookie dough scooper to add the cookie dough balls across the parchment paper. I have a medium size cookie scooper. Remember this dough should make 16 cookies. Leave enough room to press these dough a bit before baking!
4.) Add to the oven for EXACTLY 4 minutes. Once done, it might seem underbaked which is fine! Let them cool on the pan for 15 minutes or so to set. Make sure to not use a spatula or anything to take them off the parchment until they have set. If you lift them off their original spot, when they set, they will more than likely shrink more than we’d want. Once set, then it’s time to enjoy!
*Key Points & Substitutions:
It’s hard for me to even give substitutions just because of how technical this recipe is. EASY AF to make but technical for sure. Food science unfortunately doesn’t care about what ingredients we have available.
The balance between the 3 flours is essential for this recipe so I can’t offer any suggestions. They all have their own characteristics and qualities that work together to create an amazing texture for the cookies.
If you only have a Whey Protein and not a blend, then I can almost guarantee yours will not come out as doughy. A solely whey protein does not hold up well for baking due to how little moisture a whey without the casein can hold.
If you want to sub out the cookie butter powder, my best alternative would be a vanilla or pb vegan protein. The vegan protein provides added density to the cookies so they do not come out with a cakey texture. The balance between the whey/casein protein and the vegan protein is super important.
The only other alternative that might work for subbing the cookie butter powder would be a powdered pb.
Bake time EXACTLY 4 Minutes. Also, oven temps will vary so maybe do a test with a few cookies before doing the whole batch just to give the timing right.
One thing I also noticed was baking these in smaller 8-9 cookie batches actually worked better for the consistent perfect end product.
Best Sugar Cookie Recipe For Cut Out Cookies
Easy sugar cookie recipe, no spread sugar cookies recipe, soft sugar cookies, no chill sugar cookies recipe is what I'm going to show you how to make today!!
SUGAR COOKIE RECIPE:
❤ 3 1/2 - 4 cups all purpose flour (480 g)
❤ 1 cup sugar (200 g)
❤ 1/3 cup corn starch (40 g)
❤ 1.5 tsp salt
❤ 1.5 tsp vanilla
❤ 2 eggs
❤ 1 cup unsalted room temperature butter (227 g)
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Dead Dad's Kitchen | Sugar Cookie Recipe + Decorating w/ Irene Walton!!
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Hi, my littlest sprinkles!!
I hope that y'all are doing lovely and staying safe during this special holiday season!! I thought it would be fun to bake some cookies and decorate them together!! Leave me tons of comments (you know I love 'em) and send me pictures of your little creations!!
| Sugar Cookies |
- 5 cups of ap flour
- 1 hefty tsp. of baking powder
- 3/4 tsp of salt
- 2 cups, or four sticks of unsalted butter
- 1 1/2 cups of white sugar
- 2 room temp, large eggs
- 2-3 hefty tsp. of vanilla
| Buttercream Frosting |
(This one is kind of to taste/how you like it, but roughly...)
- 1 stick of room temp, unsalted butter
- About 2 1/2 cups of powdered sugar (aka confectioner's sugar)
- 1 tsp of vanilla
- 1 pinch of salt
- 1 tbsp of whole milk
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Special thanks to Spencer Torok for the Starwipe help!