Butter Cookie - 1 Recipe | Christmas Cookie Box | Assorted Flavours
No Christmas is complete without a Christmas Cookie Box! This 1 recipe butter cookie has been adapted into assorted flavours and 11 different designs. These are super fun to make!
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Flavours and Fillings
Vanilla - Plain
Vanilla with strawberry jam
Chocolate - Plain
Chocolate with Nutella Ganache Buttercream
Almond with sliced almond
Almond ring with white chocolate
Almond ring with dark chocolate
Ginger - Plain
Ginger with caramel sauce
Ginger with white chocolate drizzle
Ginger with dark chocolate drizzle
Ingredients
Vanilla Butter Cookie
100g Unsalted Butter
50g Icing Sugar
25g Egg
½ tsp Vanilla Extract
140g Cake flour
Add additional 3 – 5 tbsp to make vanilla butter cookie dough
Chocolate Butter Cookie
100g Unsalted Butter
60g Icing Sugar
25g Egg
½ tsp Vanilla Extract
110g Cake flour
20g Cocoa powder
Add additional 3 – 5 tbsp to make vanilla butter cookie dough
Ginger Butter Cookie
100g Unsalted Butter
50g Icing Sugar
25g Egg
½ tsp Vanilla Extract
140g Cake flour
1 + ½ tsp Ground ginger
½ tsp Cinnamon
1tsp Cocoa powder
Add additional 3 – 5 tbsp to make vanilla butter cookie dough
Almond Butter Cookie
100g Unsalted Butter
60g Icing Sugar
25g Egg
½ tsp Almond Extract
110g Cake flour
20g Almond flour
Add additional 3 – 5 tbsp to make vanilla butter cookie dough
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream and let the creating, baking and artist cake creations begin.
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Christmas Cookies - Cut Out Butter Cookies - Frosted Cookies - Sugar Cookies - The Hillbilly Kitchen
Christmas Cookies - Butter Cookies - Frosted Cookies - Sugar Cookies. These are the world's best Christmas cookies! They're soft and delicious and the cookie dough will keep in your refrigerator for weeks.
I've been making these for years and they've become a part of our Christmas. They're good with or without frosting. I use butter cream frosting because it's taste compatible and butter cream is a healthier choice than store bought frosting.
Ingredients:
4 cups - All purpose flour (Don't use Gold Medal flour, it's too coarse)
2 teaspoons - Baking soda
1/2 teaspoon - Salt
1 1/2 cup - Sugar
1 1/2 cup - Real butter
1/2 cup - Heavy cream
2 - Eggs
1 to 2 teaspoons - Real vanilla
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Happy Heavenly Birthday Mom ❤️ - Koulourakia - Greek Egg & Butter Cookies / Dirt and Dish
These are a traditional Greek egg and butter based cookie flavored with vanilla and orange. They are typically served on Greek Easter but because of their popularity they are made year round. There are so many variations of the recipe. I've seen cream or half and half substituted for the milk, some melt the butter first or substitute olive oil, some add lemon instead of orange flavors, some omit both and just use the vanilla as the flavor. Some add sesame seeds on top of the egg wash just before baking. Try all variations and see which you prefer the most. Let me know how you do it so I can try it too. I love learning new ways to try.
Koulourakia
Ingredients:
2 sticks unsalted butter, room temperature
1 ½ cups sugar
4 eggs
1 Tbsp. vanilla
Zest of 2 oranges
1 Tbsp. orange blossom water (optional - if using lemon instead of orange omit this)
1 ½ Tbsps. baking powder
½ cup milk
4-6 cups all-purpose flour
Sesame seeds (optional)
Egg wash:
2 egg yolks
1 Tbsp. water
Directions:
Preheat oven to 400 degrees and place rack in the center of the oven. In the bowl of a stand mixer combine the butter and sugar and beat on medium speed until creamy and the sugar has dissolved, about 10 minutes. Scrape down the sides of the bowl a few times to ensure everything is mixed.
Add the eggs, one at a time allowing each egg to be incorporated before adding the next one. Scrape down the sides of the bowl to ensure everything is mixed. Then one at a time, add the vanilla, orange zest and orange blossom water allowing time for each to be well blended before adding the next ingredient. Warm the milk to a lukewarm temperature (15-30 seconds in the microwave works for me) then add the baking soda and stir until frothy. (My mom would add these 2 together sometimes and other times she added them separately into the dough. I showed the combined method but either way works). Add to the dough and combine until evenly blended. (If the dough looks a little curdled or lumpy don't worry, it will tighten up with the addition of the flour).
Put the mixer on low speed add the flour a cup at a time until its combined and the dough doesn’t stick to your fingertips. This all depends on the humidity level of your kitchen. (Sometimes I’ve used 4 ½ cups flour, other times it’s been 5 ½ cups). Place the dough in the refrigerator to chill for 20-30 minutes.
To form the cookies, take a piece of dough and roll it in your hand to form the shape and size of a golf ball then roll it out to a 6-7 inch long strip. Form any desired shape you like such as the traditional twist and S shape or into braids or rings. Place on a parchment paper lined baking sheet about 1 ½ inches apart.
Mix the egg yolks and water in a small bowl and brush the tops of the cookies with the egg wash just before baking. Bake in the center rack position about 15-18 minutes or until the cookies turn a golden color and begin to brown slightly underneath. (A good rule is check the first batch of cookies after 15 minutes and then again every couple minutes until they reach that golden color, that way you know how long to bake the remaining batches. Remove from the oven and transfer to a wire rack to cool. Store in an airtight container for a week or two. You can freeze the cookies just make sure they are completely cooled and in a freezer proof container/bag. Makes about 4 dozen cookies.
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Æbleskiver How to make aebleskiver. A homemade Danish Christmas dessert recipe. Ableskive pan
There are a variety of aebleskive recipes. Some aebleskive recipes require buttermilk or and other require milk. Modern aebleskive versions include other tasty fillings such as cheese and apple slices. We hope you enjoy our traditional homemade Danish aebleskive recipe for your Jul celebrations.
Æbleskiver are like traditional Danish pancake recipe but in the shape of a sphere or a doughnut hole. Æbleskiver are typically made on cast iron aebleskive pan. The aelbleskive pan is especially designed to make a circular aebleskiver. Now a days, electric aebleskiver pans are used too.
The most popular way to eat æbleskiver are with sugar or jam. Danish aebleskiver are served year around in Danish family homes and restaurants. It is common to get both glogg and aebleskiver at the cafe's in Copenhagen, Denmark. Many times when we do Christmas shopping on Stroget, we stop by at a cafe for warm glogg and aebleskiver. During the Danish Christmas celebrations, we serve warm glogg (gløgg) with the aebleskiver too. Aebleskiver is a very traditional Danish Christmas dessert. We hope you enjoy aebleskiver both year round and during the Christmas celebrations as much as we do too!
Æbleskiver - How to make aebleskiver Recipe
Ingredients:
•2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 a cup of sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons butter, melted
• 2 cups buttermilk
• 1 cup vegetable oil or butter for frying
• An aebleskive pan
• 1 long knitting needle or a fork or a skewer
•You can add 1 tsp cardamond / or peal of 1/2 lemon
Directions:
1.Place the æbleskive pan on a stove top and lightly oil or butter the pan.
2.Pour in about 2 tablespoons of the batter into each cup.
3.As soon as they get bubbly around the edge, turn them quickly with a knitting needle. (In Denmark, the Danish cooks traditionally use a knitting needle.)
4.Continue cooking, turning the ball to keep it from burning and it creates the characteristic spherical shape of an æbleskive.
5.Remove all of the æbleskiver from the pan and generously sprinkle with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
6.If you want to get creative, you can fill æbleskiver with fruit, chocolate, jam or cheese. Now a days, æbleskiver are served for either breakfast, as an hors d'oeuvre, dessert or light supper.
By Danish cook Karen Grete. Our Danish dessert recipe is on
If you enjoyed our video how to make aebleskiver recipe, please be sure to subscribe to our channel Scandinavian Today! We have videos and recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
* how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make our easy Danish cucumber salad (Agurkesalat) recipe
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These Danish recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
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Chocolate Covered Peanut Butter Balls Recipe
I have such an easy and delicious recipe to share with you today – Chocolate Covered Peanut Butter Balls Recipe! These are so delicious – they are just like mini Reese’s peanut butter cups, but in ball form. They melt in your mouth. They are that good.
Full recipe -
Ingredients
1 1/2 cup creamy peanut butter
1/2 cup butter softened
1 teaspoon vanilla
3 cups powdered sugar
12 oz bag of chocolate chips
2 tablespoons shortening
Instructions
Line a baking sheet with waxed paper and set aside.
Mix peanut butter, butter and vanilla together in a large bowl.
Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.*
By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
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Once you have made all of your balls, melt your chocolate. My favorite way to do this is in the double boiler, but if you don't have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate. Be sure to add the shortening to your chocolate - this will make covering your peanut butter balls with chocolate a lot easier.
One at a time, drop your peanut butter balls into the melted chocolate. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper.
Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
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UBE BUTTER MOCHI RECIPE | Sally Funakoshi
Trust me, you're going to want to save this recipe!
UBE BUTTER MOCHI
Ingredients:
1 box mochiko flour
1 can coconut milk
2 cups granulated sugar
2 tsp baking powder
1 tsp salt
2 cups whole milk
4 eggs
1 stick melted butter
1 Tbsp ube extract
1 cup shredded coconut
1 tsp vanilla extract
Directions:
Mix all ingredients, pour into 9x13 pan. Sprinkle 1/8 tsp of salt over the top and bake for 1 hr at 350 degrees.
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