Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE ginger cookies to chocolate peanut butter globs, these are our favorite Ina Garten cookie recipe videos!
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00:00 - Intro
00:04 - Chocolate White Chocolate Chunk Cookies
03:18 - Fruitcake Cookies
06:49 - Chocolate Peanut Butter Globs
10:48 - Shortbread Cookies
14:00 - The Ultimate Ginger Cookies
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Chocolate White Chocolate Chunk Cookies:
Fruitcake Cookies:
Chocolate Peanut Butter Globs:
Shortbread Cookies:
Ultimate Ginger Cookie:
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Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
Maraschino Cherry Shortbread Cookie
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Delicious Maraschino Cherry Shortbread Cookies— it’s time to prepare these superbly delightful shortbread cookies with a tweak of red bites of Maraschino cherries. This is the best Christmas dessert that you can serve to your guests at Christmas. The good thing is the recipe is super-easy to follow, and you can have sweet treats with your family.
Pecan Shortbread Cookies
Today we're making pecan shortbread cookies! These cookies are super easy to make and very delicious! The original recipe says they need to go in the freezer for 30 minutes and then into the fridge for another 30 minutes. I don't know about you, but I can't wait that long for a cookie to be ready for the oven. I'm not running a country club over here, lol. In this video I'll show you what happens to the cookies when you don't wait vs actually waiting the full 1 hour.
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Products used in this video:
✅ Knife Set:
✅ Hand Mixer:
✅ Cooling Racks:
✅ Nut Grinder: - *note* I've had my nut grinder for over 16 years, so this model is slightly different, but it is still the same brand!
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Ingredients:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup unsalted butter, softened
1/3 cup white sugar
1/2 cup pecans, toasted, finely ground
1 tsp vanilla extract
Directions:
Finely chop up the pecans and toast them in the oven at 350 degrees for 5 minutes. If you're worried about burning the nuts, you can toast them before you chop them.
To make the dough, into a bowl goes the butter and sugar. Mix until combined. Add in the vanilla. Once the nuts have cooled, add them in and mix.
Add in the dry ingredients and mix until combined. The dough will be a bit crumbly, but should still hold a shape when pressed together with your hands.
This is the part where you can do one of two things. You can take the dough, form it into a log, wrap it with cling wrap and let it firm up in the freezer for 30 minutes, then in the fridge for another 30 minutes. Slice and bake... OR, you can form each cookie by hand by rolling it into balls, flattening it and baking it without bothering with the freezer/fridge way. I preferred it the second way, just because I'm not to keen on waiting for dough to set up in freezers or fridges. Both methods taste exactly the same, at least to me they do. From what I understand, it pretty much boils down to appearance. Do you like your pecan shortbread cookies to look hand shaped or sliced and baked??
#holiday #baking #cookies
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CHRISTMAS COOKIES????SLICE & BAKE! | HOLIDAY COOKIES RECIPE
Today, I am making delightful Christmas tree cookies all from scratch to celebrate this Christmas season! The type of cookies is called icebox cookies, which you can also enjoy by chilling in a fridge. I hope you’ll enjoy this video and try it at your home if you get a chance!
Please share this video if you know someone who might love this tutorial!:
[INGREDIENTS]
• Unsalted butter: 226g (8oz, 2 US sticks)
• Powdered sugar: 180g (6.3oz)
• Salt: 1/4 tsp
• Whole egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 350g (12.3oz)
• Almond flour: 70g (2.5oz)
• Colorings: Add as you like! (A link is below)
• Sprinkles: As your choice!
Egg wash:
• Egg white: 1
• Water: 30g (1oz)
Bake at 340F | 170C for about 10 mins
and turn the temperature down to 330F/165C and bake for another 10 mins or until the edge is slightly toasted.
*Adjust the time and temperature depending on the oven and the size of your cookies. (Today, it was about 2 inch/5cm)
TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
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[SQUARE COOKIE CUTTER SET]
[MESH SILPAT]
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[STAND MIXER]
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[PETTY KNIFE]
SET OF 2:
[BAMBOO CHOPPING BOARD]
WATCH OTHER TUTORIALS!:
[VANILLA CHIFFON CAKE]
[JAPANESE STRAWBERRY SHORTCAKE]
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Cranberry & Orange Shortbread Cookie Recipe
In this recipe, Jason Barrows show you how to make a simple and delicious shortbread cookie that tastes like the holiday season. If you love ginger, cranberries, and orange, then you must try this seasonal cookie!
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???? INGREDIENTS ????
½ cup dried cranberries
¾ cups sugar, divided
2 ½ cups flour
1 cup unsalted butter, cubed & cold
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground ginger
1 orange, zested
½ cup turbinado sugar
???? INSTRUCTIONS ????
Line a baking sheet with parchment paper and set aside.
Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
Combine flour, remaining sugar, salt, and ginger in a stand mixer fitted with the paddle attachment, Mix together on a low speed until the dry ingredients are incorporated. Add in butter, and mix until a rough dough forms. You don’t want to over mix the dough.
Then add in the vanilla extract, cranberries and sugar mixture, and orange zest. Mix for about 15-30 seconds, until a cohesive dough is formed.
Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log. Store the log in an empty paper towel tube to help keep its shape.
Refrigerate for 2 hours or up to 72 hours.
Preheat oven to 350 degrees F.
Pour the turbinado or coarse sugar onto a baking sheet. Roll the cookie dough back and forth over the sugar, making sure it sticks to the log and is evenly coated.
Cut slices of cookie dough into about ¼ inch thick rounds.
Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
Store in airtight container for 3 days or freeze up to 3 months.
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Orange & Pecan Biscuit Recipe
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A simple yet delicious recipe for making orange and pecan cookies.
Orange and pecan biscuit recipe ingredients:
450g softened butter,
300g caster sugar,
500g self raising flour,
Grated rind of 1 orange,
2 large eggs,
175g roughly chopped pecans.
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