Professional Baker Teaches You How To Make HOLIDAY COOKIES!
The Best Holiday Cookie recipe you've ever tried, and Anna Olson is here with her guest Karl Lohnes to teach you how to make it!
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Recipe
Makes 16 cookies
Prep Time: 15 minutes
Cook Time: 14 to 16 minutes
Ingredients
¼ cup (60 g) unsalted butter, room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (18 g) honey
1 tsp vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp fine salt
¾ cup (75 g) lightly toasted chopped pecans
½ cup (85 g) white chocolate chips (see note)
½ cup (70 g) dried cranberries
Directions
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) fluted tart pan with a removable bottom.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir the dry ingredients into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this batter into the pan and press down until level, dipping your hands in flour to keep them from sticking. Bake for 14 to 16 minutes, until an even golden brown on top.
3. Cool the pan on a rack completely before slicing into wedges. The cookies will keep in an airtight container at room temperature for up to 4 days.
Note
The tart cranberries balance the sweet white chocolate, but switch to dark chocolate if you prefer a more intense chocolate flavour.
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☆ The COOKIE RECIPE YOU NEED TO TRY // husband bakes with me! ☆
Hi guys, happy Tuesday! :) In today's video, my husband + I team up to bake a cookie recipe we've never tried... MOLASSES SPICE LEMON COOKIES! We also do a Q + A with oodles of questions you guys sent in! ☆ Check out Tidy Cats Breeze: ☆
Cheers to my first baking video on this channel- I'm so excited to share it with you. It was so much fun to film, especially to have my husband, Sir Wade, as a guest star to bake and answer some questions with us. Baking + cooking are actually some of my favorite hobbies to do, and I'm super happy to finally share a piece of that with you guys. Please let me know what you thought of this video + if you'd like to see more content like this here on my channel :)
Also I have a hashtag I'm going to be using for all my future baking, cooking, homemaking type of content and it'll be #jessmadethis ???? Kinda like a play on the phrase just made this! So if you make this recipe, please use this hashtag so I can see it :')
Thank you for watching, I hope you enjoyed!!
☆ Check out the recipe here: Molasses Spice Lemon Cookies ☆
Cookie Ingredients
2 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
12 tbsp unsalted butter, melted + cooled
2 cups granulated sugar
1/4 cup robust or full molasses
1 large egg
Filling Ingredients
3 tbsp unsalted butter, softened
2 cups confectioners sugar
3 tbsp lemon juice ( reduce to 2tbsp if you like a more subtle lemon flavor)
For the cookies:
- Whisk flour, baking soda, cinnamon, ginger, salt, + cloves together in bowl.
- Whist melted butter, 1 1/2 cups granulated sugar, molasses, + egg in second bowl until combined.
- Stir flour mixture into molasses mixture until incorporated.
- Cover bowl tightly with plastic wrap and chill until firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and jean oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Spread remaining 1/2 cup granulated sugar in shallow dish. I would recommend going 1/4 cup sugar- I had a lot of sugar waste afterwards.
- Roll dough into 3/4 inch balls, then roll in granulated sugar to coat; space dough balls 2 inches apart on prepared sheets.
- Bake until tops are just beginning to crack, 8 to 10 minutes, switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 5 minutes, then transfer to wire rack.
- Repeat with remaining dough. Let cookies cool completely.
For the filling:
- Whisk butter, confectioners’ sugar, and lemon juice in bowl until smooth.
- Spread heaping 1 tsp filling over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere.
- Let filling set, about 1 hour, before serving.
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Hi, I'm Jessica Neistadt. I'm a 24 year old style, female empowerment, and lifestyle vlogger living in LA. Tune in for styling videos, outfit ideas, capsule wardrobes, styling tips, vlogs, thrifting content, and episodes from my boss series. See you in my next video!
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Christmas New York Cookies with Ginger & Caramelised White Chocolate | Cupcake Jemma Channel
Get the Bake at Home Kit now!
We couldn't let Christmas come and go without a festive version of our favourite NY Cookies! Packed full of Christmas Spices, Caramelised Chocolate, Ginger and Mixed Peel these Cookies are sure to get you in the spirit this Christmas....as well as making your house smell AMAZING!
Let Sally and Dane take you step by step through this super easy Cookie recipe. And please remember to tag us in your photos over on Instagram using the tag #cupcakejemma
Happy baking! xxx
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190g Unsalted Butter (chopped and cold)
135g Caster Sugar
135g Light Brown Sugar
300g White Choc (we like to caramelise half! See links below recipe for a how to)
75g Mixed Peel
75g Crystalised Ginger
155g SR Flour
260g Plain Flour
1.5 tsp Baking Powder
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Nutmeg
2 Eggs
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How to Caramelise your White Chocolate!
In the microwave:
In the oven:
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Let's Make Soft and Chewy Ginger Cookies - A Perfect Holiday Treat!
Join me today as I make a delicious batch of soft, chewy ginger cookies, perfect for the upcoming holiday season!
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GINGER COOKIES RECIPE | MAKING THE BEST SNACK USING CRYSTALLIZED GINGER
crystallized ginger cookies
I tried to make the best gingerbread cookies for you
I said the best ginger cookies, because here I used crystallized ginger, not ginger powder
When you want to make a healthy snack you can make the simplest cake or cookie
You can make these cookies whenever you want to do an activity with your kids at home
I use crystallized ginger that comes as a gift from olive nation company.
Round shaped sliced ginger can be eaten this way as a snack, I can say I like it.
It has a fragile texture, I did not think of ginger as a sweet snack, I have to say it burns a little throat, and I read that it is a healthy natural product.
ingredients for cookies, 60 grams of margarine and a little salt
1 egg
3 spoons of yoghurt
half a glass of sugar
3 spoons of oil
1 spoon of lemon juice
5 grams of powdered vanilla
1 teaspoon of baking soda
Can be 2.5 glasses of flour or up to 3 glasses
remove the ingredients from the refrigerator beforehand and it will be good to be at room temperature
Baked at 180 degrees and 15 minutes, it may vary in other ovens, I can say that I did not preheat the oven.
For example, if I had preheated the oven, the cooking time would have been shorter and it would have taken 11 minutes.
I recommend you take a look at the OLIVE NATION official web site, olivenation.com
I will leave a link to the description section, there are many different foods and you can find many natural products #gingercookies #crystallizedginger #snackginger
parts
00:00 video intro
00:30 what is crystallized ginger
00:57 ingredients for cookies
1:27 cookie dough making
3:46 dough shaping stage
5:31 the stage of making ginger cookies
6:22 ginger cookies baking
7:30 important information and presentation
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LEMON POPPYSEED COOKIES | Vegan Richa Recipes
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One-bowl vegan lemon poppyseed cookies are amazingly chewy and zesty! Made with almond flour, they are gluten-free and grain-free.
These lemon poppyseed cookies are based on my other almond flour cookies. This cookie base turns out great every single time! No wonder I keep going back to that to make all sorts of cookies!. It uses just a little bit of maple syrup for sweetening, and no butter or sugar so no beating those up. Just add all the ingredients to a bowl, mix for 5 seconds and done! Scoop and bake. These are my 9 yr niece approved and she makes many of my almond flour cookies easily. Even with some measuring errors, they turn out fab.
You can bake the cookies it a bit longer for a crispier cookie or a minute or so less for chewier cookies. I often use lime zest in these cookies for the extra zing. You can use lemon or lime, and you can add poppyseeds or chia seeds or just omit them. You’ll want to double this recipe, because the cookies just disappear super quickly.
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