How To make 1996 2nd Place Winner: Shortbread Cookies
Ingredients
4
cups
flour, all-purpose
1
cup
brown sugar, light, packed
1
pound
butter, unsalted, softened
Directions:
1. Heat oven to 325 degrees F. Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.
2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on lightly floured surface to 1/16 to 1/8 inch thickness. Cut out dough with cookie cutters.
3. Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack.
Decorate as desired.
How To make 1996 2nd Place Winner: Shortbread Cookies's Videos
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FULL RECIPES:
This video shows you how to make two low-carb keto vanilla cheesecakes, a classic dense New York cheesecake and a smooth creamy French cheesecake.
MORE KETO CHEESECAKE RECIPES:
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What is erythritol, why is it better than splenda and other toxic sweeteners? To learn more about the sweeteners I use, check out this link:
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MUSIC:
Long Exposure by Bonus Points
Free download:
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This video was shot on an iPhone 4S. Edited on iMovie + Fotor
EGGLESS Oat, Coconut, Almond and Chocolate Cookie Recipe | Cowboy Cookies EASY Recipe
EGGLESS Oat, Coconut, Almond and Chocolate Cookie Recipe | Cowboy Cookies EASY Recipe
| Ingredients (Makes 12-15 cookies) |
[ ] Butter: 70 grams or 5 tbsp
[ ] Brown Sugar: 70 grams or ⅓ cup
[ ] White Sugar: 40 grams or 3 tbsp
[ ] Coconut Oil: 25 grams or 2 tbsp
[ ] Flax Seed (ground): 1 tsp or 3 grams
[ ] Vanilla Extract: 1 tsp
[ ] Cinnamon Powder: 1 tsp or 3 grams
[ ] Coconut Powder: 50 grams or ½ cup
[ ] Baking Powder: 5 grams or 1 tsp
[ ] Flour: 115 grams or 1 cup (slightly less than 1 cup so remove 1 tbsp)
[ ] Milk: 2-3 tbsp (as desired)
[ ] Rolled Oats: 80 grams or 1 cup
[ ] Chocolate Chips: 75 grams or ½ cup
[ ] Almond Slices: 45 grams or ⅓ cup
Bake cookies at 175°C for 15 minutes or until edges are set and the colour is golden brown.
The cookies can stay in an airtight container for up to 10 days.
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I do hope you give this recipe a try! Until next time, Happy Baking ❤️
Raspberry White Chocolate Cookies - Rise Wine & Dine - Episode 96
If You Love Raspberries & White Chocolate, You Do NOT Want To Miss Out On This Magnificent Raspberry White Chocolate Cookie Recipe. Stick Around... ;)
Ingredients You Need
1 Cup Butter (Softened To Room Temp)
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 Eggs
Pinch Of Salt
1 Tbsp Vanilla
4 Cups White Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Bag White Chocolate Chips
1 Cup Raspberries (Rinsed & Pat Dry With Paper Towel)
First place the Butter, along with both Sugars into the bowl of a stand mixer with the paddle attachment. Cream all together until there's a very creamy mixture.
Next add in the Eggs & Vanilla and beat again until well combined.
Now in a separate clean large bowl place all of the dry ingredients. Whisk together until combined.
At this point by either half cupful or cupful add the dry ingredients
in with the wet and mix until combined until all of the Flour mixture has been gradually added in.
Next, with very clean hands add in the White Chocolate Chips and mix until well combined.
Now onto a Parchment lined baking sheet, roll out about 1 inch or 2 inch balls and flatten with the palm of your hand once onto the Parchment paper.
Now place on top of each ball of batter, the Raspberries and bring the dough up around the Raspberries to ensure the Cookies keep Raspberries on top of each Cookie ;)
Now place the tray(s) into a Preheated Oven on 350 Degrees for 10 - 15 minutes. 13 minutes worked for us today. Watch your Cookies to ensure they don't burn.
Cookies should be a little crispy on the outside & so beautifully tender on the inside. A Win Win Situation :)
Enjoy! :)
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Today we are checking out a fantastic vintage ration from the mid 1990's! The small and might US Food Packet Survival General Purpose! It held up very well and I still would love to get my hands on some more of those cookie bars which were great! This ration has some real history with it and it has been in service for a very long time. This is an early version of the current generation that is still in production.
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Thanks for watching.
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Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).
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In This Episode... I Make For You For The Very First Time In Front Of You... Nutella Shortbread Cookie Bars!! Now To Start With I Substitute The Nutella For Delicious Cookie Butter... And I Explain Why In The Video. But The Process Is The Same And You Can Use This Shortbread Recipes With So Many Other Fillings!! Then I Talk With You About Powering Through When Ya Don't Feel The Greatest Or Maybe You're Just So Overwhelmed!! Hopefully The Steps I Walk You Through... Will Give Ya The Power You Need To Have A Successful Day. Now That's A Wrap On This Episode And I Want To Thank You For Watching, Please Continue To Watch, Comment, Share, Like, Subscribe, And Ring That Bell... And As Always... Have A Good Day, Go Do Great Things, Be Your Best Self And Please Live YOUR Best Blessed Life?!