4-Ingredient Easy Chocolate-dipped Almond Butter Cookie Recipe
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If you’re in need of an easy cookie recipe and want to arm yourself with a show-stealing dessert (who doesn't?), look no further than these straight-up delicious almond butter cookies.
Garnished with dark-chocolate dip and a sprinkle of flaky sea salt, these Pinterest-worthy cookies employ three better-for-you ingredient swaps: smooth almond butter (for butter or oil), coconut flour (for white flour), and coconut sugar (for refined sugar) to put a healthified spin on a holiday mainstay.
But skipping the heavy ingredients normally found in holiday shortbreads doesn't mean skimping on taste. These sweet-and-salty cookies happen to be dairy- and gluten-free, but no one will know the difference because they're that good.
Plus, they're simple to whip up. You just need to pick up four easy-to-find ingredients at your local Kroger, plus tap a few pantry essentials you already have on hand. Prepare to satisfy every sweet-tooth—and crush the competition.
RECIPE:
1 cup coconut sugar
1/4 cup coconut flour
1 TBSP vanilla extract
1 cup creamy almond butter
Pinch of salt
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Healthy, no-bake cookie dough:
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Jacques Torres’ chocolate-dipped cookies kick off Ultimate Chocolate Chip Cookie Week l GMA
The pastry chef and chocolatier shows us how to make his world-famous chocolate chip cookies.
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Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Delicious Chocolate Covered Strawberry Cookies | Butter Cookie Recipe
Today I am sharing how to make chocolate dipped strawberry cookies from scratch. It is very simple and easy to make and amazingly delicious! It became my favorite cookie. This cookie is perfect as a gift for a Valentine’s day, wedding or any sort of parties or kids event. Hope you’ll enjoy!
[INGREDIENTS]
Enough amount for about 30 5cm(2 inches) and 30 4cm cookies.
• Unsalted butter: 226g (8oz, 2 US sticks)
• Powdered sugar: 170g (6oz)
• Salt: 1/4 tsp
• Almond flour: 70g (2.5oz)
• Whole large egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 340g (12oz)
• Freeze-dried strawberry(crushed): 3 tablespoons (A link below)
• Matcha powder: 1/4 teaspoon (optional)
• Colorings: red and green as much as you like! (A link below)
* Take 100g(3.5oz) of the dough and add some green coloring, brown coloring and 1/4 teaspoon of matcha powder for the leave.
* Add some red coloring and 3 tablespoons of freeze-dried strawberry powder into the rest of the dough.
Egg wash:
• Egg white: 1
• Water: 30g (1oz)
Chocolate coating:
• Dark chocolate: 250g ( I used 55% couverture chocolate today. A link below)
• Oil (Any regular oils): 2 teaspoons
* When you use white chocolate or milk chocolate, you do not need to add oil.
* Make sure your chocolate is not warm so that the butter inside the cookies will not melt and create bloom on the surface. When you touch it, you should feel a bit cooler (than your body temperature).
* If the chocolate starts getting thickened too much as you coat, simply warm it up again.
Bake at 340F/170C for about 10 mins, turn the temperature down to 330F/165C, and bake for another 8-12 mins or until the edge is very slightly toasted.
*Adjust the time and temperature depending on the oven and size of your cookies.
TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[FREEZE DRIED STRAWBERRIES]
[COUVERTURE CHOCOLATE]
[MATCHA POWDER]
[MINI FLOWER COOKIE CUTTER SET]
[MESH SILPAT]
by Silpat:
by Glitz Star:
[STAND MIXER]
[AMERI FOOD COLORINGS]
WATCH OTHER TUTORIALS!:
[FLUFFY YET RICH CHOCOLATE CAKE]
[JAPANESE STRAWBERRY SHORTCAKE]
[CHOCOLATE SPONGE CAKE]
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Chocolate Dip Butter Cookies Without Oven Recipe By Food Fusion
You will not believe yourself when you try this chocolate dip butter cookies recipe and that too without oven with excellent results. For best results use #Nurpur butter and enjoy your cooking. #HappyCookingToYou #FoodFusion
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00:00 Chocolate Dip Butter Cookies Without Oven
00:16 Butter cookies dough
02:39 Baking
03:05 Chocolate dip
03:37 Aray waah
Recipe in English:
Ingredients:
-Sugar ½ Cup
-Nurpur butter Unsalted 200g
-Anda (Egg) 1
-Vanilla essence 1 tsp
-Maida (All-purpose flour) 2 & ½ Cups
-Baking powder ½ tsp
-Namak (Salt) ½ tsp
-Milk chocolate grated 200g
-Coconut oil 1 tsp
-Rainbow sprinkles as required
Directions:
-In a blender machine,add sugar & grind to a fine powder & set aside.
-Cut butter into cubes.
Tip: If butter is refrigerated,cover it with hot ceramic/glass bowl for few minutes to soften the butter.
-In a bowl,add butter and beat well.
-On a bowl,place sifter,add powdered sugar,sift it then mix with the help of spatula then beat well until light,fluffy & smooth.
-Add egg,vanilla essence & beat at low speed until mixed.
-Place sifter on a bowl,add all-purpose flour,baking powder,salt and sift dry ingredients together then fold with the help of spatula then beat until just combined & transfer the mixture on a clean working surface lined with cling film.
-Grease hand with butter,make a smooth ball of dough,cover with cling film and press gently to flatten the dough into a square shape & refrigerate for 30 minutes.
-Take out from from refrigerator,remove cling film,dust all-purpose flour & roll out evenly with the help of rolling pin (thickness: ¼ inch)
-Dip cookie cutter in all-purpose flour & cut into desired shapes with the help of the cookie cutter.
-Place cookies on a baking tray lined with butter paper and refrigerate for 20 minutes.
Option # 1: Baking in Oven
-Bake in preheated oven at 180C for 15 minutes.
Option # 2: Pot Baking
-In a pot,place steam stand/wire rack,cover & preheat on medium flame for 15 minutes.
-Place cookies tray,cover & bake in pot on low flame for 10 minutes.
-After baking,let them cool on cooling rack to cool completely.
-In a bowl,add chocolate,microwave for a minute & mix well until smooth.
-Add coconut oil & mix until well combined.
-Dip half butter cookies in melted chocolate and decorate with rainbow sprinkles.
-Place butter cookies on butter paper and chill for 5 minutes until chocolate is harden.
-Can be stored in an airtight jar for up to 1 week.
Recipe in Urdu:
Directions:
-Blender machine mein cheeni dal dein aur ache tarhan grind ker ka fine powder tayyar ker lein & side per rakh dein.
-Butter ko cubes mein cut ker lein.
Tip: Agar butter refrigerated ho tou makhan ko hot ceramic/glass bowl sa few minutes kliya cover ker lein.
-Bowl mein makhan dal ker ache tarhan beat ker lein.
-Bowl ka upper sifter rakh dein,powdered sugar dal ker sift ker lein phir spatula ki madad sa mix ker lein aur light,fluffy & smooth hunay tak beat karein.
-Anda aur vanilla essence dal ker low speed per mix ker lein.
-Bowl ka upper sifter rakh dein,maida,baking powder aur namak dal ker ek saath dry ingredients ko sifte ker lein phir spatula ki madad sa fold karein aur beater sa beat ker lein aur mixture ko cling film ka upper rakh dein.
-Haath ko makhan sa grease karein aur smooth ball bana lein,cling film sa cover karein aur gently press ker ka dough ki square shape bana lein aur 30 minutes kliya refrigerate ker lein.
-Refrigerator sa nikal ker cling film ko remove karein,maida chirak dein aur rolling pin ki madad sa evenly bail lein (thickness: ¼ inch)
-Cookie cutter ko maida mein dip karein aur desired shapes mein cookie cutter ki madad sa cut ker lein.
-Cookies ko baking tray (lined with butter paper) per rakh dein & 20 minutes kliya refrigerate ker lein.
Option # 1: Baking in Oven
-Preheated oven mein 180C per 15 minutes kliya bake ker lein.
Option # 2: Pot Baking
-Pot mein stream stand/wire rack rakh dein aur dhak ker darmiyani ancch per 15 minutes kliya preheat ker lein.
-Cookies tray per rakh dein aur dhak ker halki ancch per 10 minutes kliya pot bake ker lein.
-Baking ka bad cookies ko cooling rack per rakh ka thanda ker lein.
-Bowl mein chocolate dal ker ek minute kliya microwave ker lein phir smooth hunay tak ache tarhan mix karein.
-Coconut oil dal ker ache tarhan mix karein.
-Butter cookies ko melted chocolate mein half dip karein aur rainbow sprinkles sa decorate ker lein.
-Butter cookies ko butter paper per rakh dein aur chocolate ko hard ho janay tak 5 minutes kliya refrigerate ker lein.
-Ek week kliya airtight jar mein dal ker store ker saktay han.
Chocolate Dipped Butter Cookies - By Vahchef @ vahrehvah.com
Finger butter cookies baked and dipped in melted chocolate and serve when the chocolate gets firm
Ingredients:
Butter 115 g
Icing sugar 40 g
Vanilla essence ¼ ts
All purpose flour 150 g
Melted chocolate ¼ cup
Directions:
Take a bowl add butter, icing sugar, vanilla essence mix this like creamy texture and add all purpose flour, mix it like a soft piping consistency, take a piping bag and drop the mixture into it, and pipe them like sticks, into the baking tray, bake them at 180 c for 15 minutes, both the ends of the cookies dip it in the melted chocolate and put it in the plate and rest it for few minutes, then serve it.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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