Best Peanut Cookies Recipe made at Home (MELT IN YOUR MOUTH)
Read the full recipe:
Music:
ES_Ukulele Campfire 01 - John Åhlin
Epidemic Sound
©Yummy treats from Josephine's Recipes
Happiness is Homemade with Love
Butter Cookies Melt In Your Mouth | Eggless & Without Oven | Yummy
WELCOME TO YUMMY
TODAY'E RECIPE IS Butter Cookies Melt In Your Mouth | Eggless & Without Oven | Yummy
INGREDIENTS:
BUTTER - 100 GM (SOFTEN)
POWDER SUGAR - 5 TBSP
VANILLA ESSENCE - 1/2 TSP
FLOUR/MAIDA - 3/4 CUP ( 1/4 CUP 3 TIMES)
CORN FLOUR - 1/4 CUP
1 CUP = 250 ML
*you can skip corn flour & add in total 1 cup flour. but for better result do not skip corn flour*
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Melt in Your Mouth Old Fashioned Butter Cookies
Butter cookies are sometimes referred to as Brysslkex or Danish biscuits. They are soft on the inside and crisp on the outside. This is primarily due to the butter and sugar used in the recipe. I often make them up and have them with a nice cup of tea or coffee. Get the recipe:
There are a few tips to making up these simple and tasty cookies. First, make sure your butter is unsalted and at room temperature or it will alter the taste and be difficult to work with, respectively.
White granulated sugar is commonly used in the recipe, but brown sugar could be used in a pinch. Be sure to use a good quality vanilla extract as well.
The cookies bake up nicely at 350 degrees F or 177 C for about 8 to 10 minutes. Make sure you keep an eye on them, as ovens do vary. You want them a nice golden brown around the edges.
Give our butter cookies a try, and let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Greek Holiday Cookies that MELT-in Your Mouth! Kourabiedes
Buy Orange Blossom Water here: (affiliate link)
Get the exact recipe here:
Ingredients
1 pound (455g) unsalted butter, softened
1/2 teaspoon salt
1 cup (135g) confectioner's sugar
2 teaspoons pure vanilla extract
2 tablespoons orange blossom water
170g almonds
4 and 1/2 cups (625g) all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
orange blossom water for spraying after baked
confectioner's sugar for dusting
Instructions
Preheat the oven to 350 °F 180 °C. Line 2-3 baking trays with parchment paper.
Place the almonds into a pan and bake them in the oven for 7-10 minutes until fragrant. Allow the almonds to cool completely and then place them into a food processor and pulse until finely chopped. Set aside.
Add the butter, salt, sugar, vanilla, and orange blossom water into the bowl of a stand mixer that has been fitted with the paddle attachment.
Beat on low speed and then increase the speed to high. Beat until fluffy. About 8-10 minutes.
Place the flour, baking soda, and baking powder into a large bowl and whisk together.
Slowly add the flour mixture to the mixer while it is beating on low speed. Add the almonds and beat together until incorporated. Beat together until a dough is formed.
Transfer the dough to a clean work surface and lightly knead together until incorporated. Many times crumbs and almonds end up at the bottom of the mixing bowl so this step incorporates them back into the dough.
Form the dough into balls (about 30-40g each) and set on the pans.
Leave them as balls and gently press the center down with your index finger to form an indentation.
Alternatively form the cookies into crescents. Roll each round ball of dough into a rope and then bend into a crescent. Place on the baking trays.
Bake the cookies on the center rack for about 20 minutes or until lightly golden.
Spray the cookies lightly with orange blossom water as soon as they come out of the oven. This step is optional.
Once the cookies have slightly cooled, dust them with a generous amount of confectioner's sugar.
Serve with Greek Coffee. Kali Orexi!
Leftover's can be stored in an airtight container at room temperature.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Buttery, Melt-in-your-mouth Shortbread Cookies
This shortbread cookie recipe makes tender, buttery, classic shortbread cookies that hold their shape in the oven and melt in your mouth. Dipping in chocolate is optional, but highly recommended!
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
¾ cup powdered sugar (95g)
1 teaspoons vanilla extract
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch
½ teaspoon table salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Rolling pin (Affiliate Link):
2” Cookie cutter (Affiliate Link):
Instructions
00:00 Introduction
00:16 In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.
01:13 Gradually add sugar, stirring until light and creamy.
01:55 Add vanilla extract and stir well.
02:39 In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.
03:50 Gradually add flour mixture to wet ingredients and stir until completely combined.
04:40 Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
05:40 Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
05:50 Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.
08:40 Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
09:50 If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.
Notes
Number of cookies
This will vary depending on the size of the cookie cutter used and how thick or thin you roll the dough. I use a 2” cookie cutter and get about 44 cookies.
Butter
Upgrade to European-style butter for richer-tasting, more buttery cookies.
Vanilla
Elevate your cookies by substituting 2 teaspoons of vanilla bean paste or the seeds of a scraped vanilla bean for the vanilla extract.
Variations
Make a brown sugar shortbread by reducing the powdered sugar to ½ cup (63g), cream ¼ cup (50g) of brown sugar with the butter, and increase cornstarch to 3 Tablespoons.
Original recipe
Original recipe can be found here:
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Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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