How to Make Delicious Almond Cookies / Easy Recipes????????
#Almond_cookies # Cookie_recipes # How_to_make_cookies
How to Make Delicious Almond Cookies / Easy Recipes
Let's make a delicious almond cookie.
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Ingredients (20 Cookies)
100 g butter
60g sugar, two pinch of salt
1 egg, some vanilla extract
Cake flour 100g, almond flour 120g, baking powder 1g
1 egg yolk + 1 TBSP milk
Remove butter and eggs at room temperature for at least 30 minutes to 1 hour.
Preheat the oven
재료 (20개의 쿠키)
버터 100g,설탕 60g,소금 두 꼬집,달걀 1개,바닐라 익스트랙 약간,박력분100g,아몬드가루120g,베이킹파우더 1g
(달걀 노른자 1개 + 우유 1TBSP)
Ingredientes (20 cookies)
100g de manteiga, 60g de açúcar, duas pitadas de sal, 1 ovo, um pouco de extrato de baunilha, farinha de bolo100g, amêndoa em pó 120g, fermento em pó 1g
(1 gema de ovo + 1 colher de sopa de leite)
Bahan (20 cookie)
100g mentega, gula 60g, dua sejumput garam, 1 butir telur, sedikit ekstrak vanila, kue tepung100g, bubuk almond 120g, baking powder 1g
(1 kuning telur + 1 TBSP susu)
Ingrediënten (20 koekjes)
100 g boter, 60 g suiker, twee snufjes zout, 1 ei, een beetje vanille-extract, cakemeel 100 g, amandelpoeder 120 g, bakpoeder 1 g
(1 eigeel + 1 eetlepel melk)
Zutaten (20 Kekse)
100 g Butter, 60 g Zucker, zwei Prisen Salz, 1 Ei, etwas Vanilleextrakt, Kuchenmehl 100 g, Mandelpulver 120 g, Backpulver 1 g
(1 Eigelb + 1 EL Milch)
Ингредиенты (20 печенья)
100 г сливочного масла, 60 г сахара, две щепотки соли, 1 яйцо, немного ванильного экстракта, мучная мука 100 г, миндальная пудра 120 г, разрыхлитель 1 г
(1 яичный желток + 1 TBSP молока)
Bahan-bahan (20 kuki)
100g mentega, 60g gula, dua secubit garam, 1 telur, sedikit ekstrak vanila, tepung kek 100g, serbuk badam 120g, serbuk penaik 1g
(1 kuning telur + 1 TBSP susu)
Thành phần (20 bánh quy)
100g bơ, 60g đường, hai nhúm muối, 1 quả trứng, một ít chiết xuất vani, bột bánh100g, bột hạnh nhân 120g, bột nở 1g
(1 lòng đỏ trứng + 1 thìa cà phê sữa)
Ingredientes (20 galletas)
100 g de mantequilla, 60 g de azúcar, dos pizcas de sal, 1 huevo, un poco de extracto de vainilla, harina de pastel 100 g, almendras en polvo 120 g, levadura en polvo 1 g
(1 yema de huevo + 1 cucharada de leche)
المقادير (20 كوكيز)
100 غ من الزبدة ، 60 غ من السكر ، قطعتين من الملح ، 1 بيضة ، القليل من خلاصة الفانيليا ، دقيق الكيك 100 غ ، مسحوق اللوز 120 غ ، مسحوق الخبز 1 غ
(1 صفار بيضة + 1 ملعقة كبيرة حليب)
Ingredienti (20 biscotti)
100 g di burro, 60 g di zucchero, due pizzichi di sale, 1 uovo, un po 'di estratto di vaniglia, farina per dolci 100 g, polvere di mandorle 120 g, lievito in polvere 1 g
(1 tuorlo d'uovo + 1 TBSP di latte)
材料（20個のクッキー）
バター100g、砂糖60g、塩二ひねり、卵1個、バニラエクストラトラック少し、薄力粉100g、アーモンドパウダー120g、ベーキングパウダー1g
（卵黄1個+牛乳1TBSP）
配料（20个饼干）
黄油100克，糖60克，盐两撮，鸡蛋1个，少许香草精，蛋糕粉100克，杏仁粉120克，发酵粉1克
（1蛋黄+ 1 TBSP牛奶）
配料（20個餅乾）
黃油100克，糖60克，鹽兩撮，雞蛋1個，少許香草精，蛋糕粉100克，杏仁粉120克，發酵粉1克
（1蛋黃+ 1 TBSP牛奶）
ส่วนผสม (20 คุกกี้)
เนย 100 กรัม, น้ำตาล 60 กรัม, เกลือ 2 หยิบยก, 1 ไข่, สารสกัดวานิลลาเล็ก ๆ น้อย ๆ , เค้ก flour100g, ผงอัลมอนด์ 120 กรัม, ผงฟู 1 กรัม
(ไข่แดง 1 ฟอง + นม 1 TBSP)
Malzemeler (20 çerez)
100g tereyağı, 60g şeker, iki tutam tuz, 1 yumurta, biraz vanilya özü, kek unu100g, badem tozu 120g, kabartma tozu 1g
(1 yumurta sarısı + 1 TBSP süt)
Ingredientes (20 cookies)
100g de manteiga, 60g de açúcar, duas pitadas de sal, 1 ovo, um pouco de extrato de baunilha, farinha de bolo100g, amêndoa em pó 120g, fermento em pó 1g
(1 gema de ovo + 1 colher de sopa de leite)
Ingrédients (20 biscuits)
100g de beurre, 60g de sucre, deux pincées de sel, 1 œuf, un peu d'extrait de vanille, farine à gâteau 100g, poudre d'amande 120g, levure chimique 1g
(1 jaune d'oeuf + 1 TBSP de lait)
सामग्री (20 कुकीज़)
100 ग्राम मक्खन, 60 ग्राम चीनी, दो चुटकी नमक, 1 अंडा, थोड़ा वनीला अर्क, केक आटा 100 ग्राम, बादाम पाउडर 120 ग्राम, बेकिंग पाउडर 1 जी
(1 अंडे की जर्दी + 1 टीबीएसपी दूध)
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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