Melt In Your Mouth Danish Butter Cookies | Danish Butter Cookies Recipe!
It’s Day 4 of my '12 Days of Christmas Cookies' and I’m showing you how to make your own delicious Danish butter cookies (also known as Italian butter cookies) from scratch! Danish butter cookies are *the* sewing box cookies – you know the ones! The classic blue box, wafting with that buttery sugary scent, only to find needles and bobbins when you’ve pried it open! Well fret no longer; you can now easily make your own at home!
My biggest piece of advice - double the recipe! These Danish butter cookies are going to go fast!
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INGREDIENTS
227g (1 cup) salted butter
113g (1 cup) icing sugar
4g (1 tsp.) vanilla extract
240g (2 cups) flour
15g (1 tbsp.) whole milk
This recipe makes 36 cookies!
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Chapters
0:00 - Can Anyone Relate?! Danish Butter Cookies!
0:27 - Preheat Oven & Cream Your Butter
1:03 - Add in Flour & Milk
1:22 - Piping Your Danish Butter Cookies
2:16 - Bake Times & Serving
2:37 - Want Another Cookie Recipe? Try These!
#buttercookies #italiancookies #christmascookies
BEST LACTATION COOKIE RECIPE! | Little Wanders: Corbin & Kelsey
Kelsey shares a cookie recipe that helps her increase milk supply. Share your breastfeeding journey below!
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BEST LACTATION COOKIE RECIPE! | Little Wanders: Corbin & Kelsey
Goan Bolinhas | Semolina & Coconut Cookies | No Baking Powder Recipe | Christmas Specials
Bolinhas are sweet, crumbly little 'cookies' that are usually enjoyed as a tea-time treat. They have a reasonably hard exterior and a firm, dense interior thanks to the semolina and coconut it contains. This recipe is devoid of baking powder/soda and relies on the potential of the eggs to attain the rise. I must say this about Bolinhas: more rustic its appearance, greater the appeal!
Here is the detailed recipe:
Thanks to many of my viewers/subscribers for having suggested this recipe!
Ingredients:
250 grams or 2&1/2 cups of grated, fresh Coconut
250 grams or 1&1/4 cups of Semolina
250 grams or 1&1/4 cup of granulated Sugar
60 grams or 4 Tablespoons of Salted Butter, room temperature
3 Eggs, separated
1/2 teaspoon Cardamom powder
2 pinches of Salt
Edited notes:
-Reduce butter to 1 tablespoon (15 grams) and the coconut to about 1& 1/2 cups (approx. 150 grams) if you prefer harder bolinhas.
-Refrigeration helps stiffen the mixture into a dough; gradually it will get soft and sticky as it warms back to room temperature so it will help if you work quickly. If it gets sticky during manipulation, refrigerate for a while.
-Place the rolled up bolinhas at about 1 inch distance from each other on the tray; they will increase in size as they are baked.
-Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes or till the tops are a deep golden brown.
-Once baked, allow them to cool upon a rack at room temperature.
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kaju biscuit recipe | cashew cookies | काजू बिस्कुट रेसिपी | cashew biscuits | cashew nut cookies
full recipe:
Music:
kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with detailed photo and video recipe. an easy and simple cookie recipe made with a combination of plain flour, ghee and cashew nut. it is very similar to the popular gooday cashew nut biscuits which are known for its creamy texture. it is an ideal evening snack recipe which can be relished with a cup of coffee/tea or as a light dessert after your heavy meal.
kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with step by step photo and video recipe. indian cuisine is known for its versatility and the adaptability to other cuisines. there has been a lot of influence from overseas cuisine which eventually gels into the native recipes. one such easy and simple adapted recipe is kaju biscuit recipe, which is a classic example of the fusion of 2 cuisines.
Mexican Style Sprinkle Cookies Recipe Polvorones Hojariscas Galletas
A very typical cookie in the Mexican tradition. Commonly seen in many bakeries. Mexican sprinkle cookies, all-time favorite.
Polvorones Mexican Style Sprinkle Cookies
• 1 ½ cups of vegetable shortening or Manteca de Puerco
1 ¼ cups of granulated sugar
• 1 Large beaten egg
• 1 Teaspoon Vanilla extract
• 3 Cups of all-purpose flour
• 4 Teaspoons Baking Powder
• ½ Teaspoon Baking soda
• 1 ½ Teaspoon Powder Cinnamon
• ¼ Teaspoon salt
• 1 cup of finely chopped nuts/Pecans
INGREDIENTS FOR TOPPING/DUSTING
Varity of sprinkles
½ Cup Granulated Sugar
1 Tablespoon Powder Cinnamon
½ Cup Powder Sugar
LETS GET STARTED
1. Preheat oven to 325 degrees F. Line 2 baking sheets with a silicone pad or parchment paper.
2. In a medium bowl mix the flour, baking powder, baking soda, cinnamon and salt.
3. Using a stand mixer cream the shortening and sugar until very light in color and fluffy. About 3 minutes, scrape down the sides of the bowl making sure everything gets incorporated. Add the egg and the vanilla until combined. Reduce the speed of the mixer and add the flour mixture 1 cup at a time. Scraping down the bowl as needed. Add the pecans mix until incorporated. Dough will become a bit stiff.
4. Cover the bowl with plastic wrap and let rest for 15 minutes.
5. Make small size balls about 1 inch big, you can do this with your hands or with a small size ice cream scoop. Place the balls on the baking sheet about 3 cookies per line. Cookies will spread just a bit so you don’t want them to close.
6. Bake approximately 26 minutes, or just until bottom of cookies are golden brown.
7. Cool cookies until slightly warm.
8. Add the topping of your choice. Mix 1 cup of granulated sugar and 1 tablespoon cinnamon. Dust the cookies in this mixture until covered.
9. Or Dust in the powder sugar. Let cool and enjoy.
Makes about 3 dozen cookies, depends on the size you choose to make them.
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Traditional Recipe: How to Make and Mold Gingerbread Cookies with wooden molds
Recipe Russian molded honey pryaniki (gingerbread)
Ingredients:
Sugar -150 g.
2 eggs
Butter - 100 g.
Soda-1 teaspoon
Honey - 5 tablespoons (150 g.)
Flour, wheat Flour - 470-500 g
Powdered flavors (spices)-1-2 teaspoons
⠀
Prepare your dough:
Mix honey, sugar, butter, and a pinch of salt in a bowl, then heat it over a water bath. Stir it until it's smooth and the sugar dissolves, this process will take around 10 minutes.
Remove from fire. After 3-5 minutes, when the kneaded dough is slightly cooled (no less than 70C), add about 100 g of flour and spices. Mix intensively so that there would be no lumps.
Then remove it from the stove. After 3-5 minutes when the mixture is slightly cooled, add about 100 g of flour and spices. Mix intensively so there are no lumps.
Let it cool and then add the eggs.
Add flour in portions, this is done because the quality of flour and other ingredients is not the same for every person. You cannot say how much flour you will need that's why it's better to add less flour than it is stated in the recipe. If the dough is too soft you can add more flour.
Knead dough tight enough so that it holds the shape, but it should be possible to further knead it with hands without extra effort. You should get a single lump of uniform structure, pleasant to touch.
It's important to not add too much flour, or the dough will be difficult to shape and the gingerbread could crack or be too hard.
If the dough is too soft it will stick to the mold and the pattern will not look good.
Pay extra attention to the dough consistency! This is one of the most important steps when you want to bake delicious a beautiful patterned gingerbread.
BAKING
Leave about 5 cm between the pieces of gingerbread on a baking sheet, because they will enlarge in the oven even more.
Bake the gingerbread immediately, do not let it lay around.
To make the pattern well-preserved bake the gingerbread in a pan.
First, bake the gingerbread at 250 degrees for 3 minutes, then open the door for 20 to 40 seconds, so the heat can come out. After that, reduce the heat to 170 degrees and bake it for 5 to 15 minutes depending on the size of the gingerbread.
When the gingerbread is ready it can be covered in icing.
If you leave the gingerbread, for a day, to rest in a glass jar or a tin the gingerbread will be even better and taste more delicious.