Watch Unfazed Cashier Keep His Cool During Terrifying Gunpoint Robbery
A Kansas City Jimmy John's cashier was unbothered as a man pointed a gun at his face while robbing the store. The employee, seemingly unfazed, emptied the register for the robber, but not before taking off his gloves. In the video, posted by Kansas City Police, the suspect walks up to the service counter and pulls a gun out of the front pocket of his sweatshirt and points it at the cashier's head. InsideEdition.com's Keleigh Nealon ( has more. #InsideEdition
Red Velvet Kiss Cookies (Easy and Delicious Recipe)
#FoodTryp #RedVelvetKissCookies #EasyRecipe #Hersheys #Cookies
Hi guys, welcome to my channel. Holiday season is baking season. For today's video, we are going to make Red Velvet Kiss Cookies. I will show you how easy it is to make 30 beautiful and delicious red velvet cookies.
In this recipe, I am using Hershey's HUGS. It is a milk chocolate hugged by white creme.
What makes these cookies extra special is that this is perfect to be eaten and shared with your loved ones.
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RED VELVET KISS COOKIES INGREDIENTS:
30 pieces Hershey's HUGS (milk chocolate hugged by creme)
113 grams or 1/2 cup of softened butter (room temperature)
3/4 cup granulated sugar
1 egg
1-1/2 tablespoon milk
1 tablespoon red food color
1-1/2 teaspoon vanilla extract
1-3/4 cups of all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder
1/2 cup sugar for coating
This recipe makes 30 red velvet kiss cookies using 1 tablespoon (measuring spoon)
Bake at 350°F for about 8 to 10 minutes. (I baked mine for 9 minutes only).
After baking, remove the tray from the oven and place on a cooling rack. Cool down for 4 minutes.
After 4 minutes, place one Hershey's HUGS in the center of each cookie and press down firmly.
Let them cool completely before serving.
Happy Baking!
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== SHOUT OUT ==
Big shout out to all my subscribers. Happy Holidays and Happy Baking Everyone!
Big shout out
my mom, Celia
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Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Traditional Danish Butter Cookies 'French waffles - Danish Småkager - Recipe # 179
A recipe for classic crispy, Danish butter cookies with a creamy, lemony butter cream / frosting in between. This is a traditional Danish recipe. They are great with a cup of coffee in this season :-)
Ingredients for 2 x 10 cookies
100 gr salted organic butter
175 gr wheat all-purpose flour
50 ml cold water
1⁄2 tsp vinegar
1 egg white
175 gr granulated sugar
For the butter cream / frosting:
250 gr confectionary sugar / icing sugar
200 gr salted, softened butter
2 tsp organic lemon zest
1 - 2 tsp lemon juice
Bake in the oven for 8 - 10 min. at 200 degrees C / 390 deg. F (Convention)
Music:
Papov - Yung Logos
YouTube Royalty Free Music
How to Make Classic Spritz Cookies | Wilton
Learn how to make classic buttery spritz cookies using a cookie press and a variety of disks. Though these cookies are popular during the holidays, they're great year-round for any occasion! They can be made in a variety of shapes and sizes just by changing the discs on the press.
Setting Your Oven Temperature: 0:41
Preparing the Dough: 0:57
Coloring and Flavoring the Dough: 1:26
Using and Storing Spritz Dough: 1:46
Using Cookie Press: 2:20
Baking Cookies: 3:09
#SpritzCookies #ClassicSpritzCookies #WiltonBakes
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Mrs. Hanes' Moravian Cookies
Evva Hanes, the woman behind Mrs. Hanes’ Moravian Cookies, started baking almost before she could reach the kitchen table. Today, Mrs. Hanes’ Moravian Cookies are shipped around the globe, and they are still hand-rolled and hand-cut in a kitchen on the same farm property where she was born. Read the full story:
Story by Pamela A. Keene | Photos by Revival Creatives
Professional Baker Teaches You How To Make ICE BOX COOKIES!
Ice Box Jam Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best Christmas cookie experience ever!
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Recipes
Prep Time: 15 minutes
Ingredients: Basic Icebox Cookie Dough
1 cup (225 g) unsalted butter, cut into pieces and at room temperature
1 cup (130 g) icing sugar, sifted
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
2 ½ cups (375 g) all-purpose flour
½ tsp (2.5 g) salt
Directions
1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.
ORANGE MARMALADE CRUMBLE BARS
Makes 1 8-inch (20 cm) square pan
Cuts into 36 cookie bars
Prep Time: 15 minutes
Bake Time: 45 minutes
Ingredients
1 recipe icebox cookie dough
zest of 1 orange
1 cup (250 mL) orange marmalade
icing sugar, for dusting
Directions
1. Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
3. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.
APRICOT LEMON RUGELACH
Makes 4 dozen cookies
Prep Time: 20 minutes
Bake Time: 18 minutes
Ingredients
1 recipe Icebox cookie dough
zest of 1 lemon
¾ cup (175 mL) apricot jam
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
cinnamon sugar, for sprinkling
Directions
1. Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.
4. Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.
The cookies will keep for up to a week.
RASPBERRY LINZER COOKIES
Makes about 3 dozen sandwich cookies
Prep Time: 20 minutes
Bake Time: 12 minutes
Ingredients
1 recipe Icebox cookie dough
1 tsp (5 mL) almond extract
icing sugar, for dusting
¾ cup (175 mL) raspberry jam
Directions
1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
2. Preheat the oven to 325 F (160 C) and line 2 baking trays with parchment paper.
3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
The cookies will keep for a week.
#OhYum #ThePerfectChristmasDinner