10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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Oatmeal Lace Cookie (gluten-free, sugar-free)
Oatmeal Lace Cookie (gluten-free, no-sugar)
Yield: 16pcs
½ cup brown butter
¾ cup erythritol sugar / coconut sugar (highly recommended)
¼ cup quick-cooking oats
1 tsp vanilla extract
1 egg
1 tsp salt
1 tsp baking soda
2 tbsp coconut flour
1. Preheat oven to 350 degrees F.
2. Brown butter for 3-4 mins
3. In a bowl, add oats, sugar, egg, vanilla, salt, baking soda. Mix until well combined.
4. Gradually add brown butter
5. Stir in coconut flour
6. Use 1 tbsp measuring spoon to scoop cookie dough.
7. Leave at least 2 inches between each cookie to allow them to spread.
8. Bake for 6-8 mins
9. The cookies will come out soft after baking so allow the cookie to cool on cookie sheet before transferring to rack.
Oatmeal Lace Cookies by Fluff Bakery
Watch a baking demo by Fluff Bakery on how to bake the simplest and tastiest Raya cookies, presented on Facebook Live. All you need is a handful of easy to find ingredients and a few IKEA products.
Follow our FB page for more Facebook live videos and other home inspiration tips.
Sesame Lace Cookies I Jono Sweet Treats
These sesame lace cookies not only look gorgeous but also delicious! They are so easy to make and they are one of my favorite treats.
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INGREDIENTS (about 3 dozens)
1/2 cup (60 g) almond flour
1/4 cup (40 g) all-purpose flour
1/8 teaspoon salt (just a pinch)
7 tablespoons (100 g) unsalted butter
2 tablespoons light corn syrup
1/3 cup (65 g) sugar
1/3 cup (65 g) light brown sugar
2 tablespoons (25 g) white sesame seeds
Bake in a preheated oven at 350°F (175°C) for 7-9 min
Baking pan (Nordic Ware Half Sheet Pan) – 17.88” x 12.88”
DIRECTIONS:
1. Preheat oven at 350°F (175°C). Line baking sheets with baking mat or parchment paper.
2. In a small bowl, mix together the flours and salt.
3. Melt the butter in a small saucepan over medium low heat. Add corn syrup and sugar. Continue to stir until sugars are all dissolved. When the mixture comes to a boil, remove from heat.
4. Let the sugar cools down for 1 -2 minutes. Add the flours mixture and stir until combined (about 1-2 minutes).
Note: If the pan is too hot and “cooks” the flour when adding the flour too fast, the butter will separate. This is a common problem. So, if you see the butter separating, that means your pan is too hot. Allow the sugar to have a bit more time to cool down next time.
5. Add sesame seeds and stir it in.
6. Drop about one teaspoon of batter per cookie on baking sheets and space them 3 inches apart.
7. Bake in a preheated oven at 350°F (175°C) for 7-9 minutes until golden brown.
8. Cool on the baking pan or transfer cookies (together with the baking mat) to a wire rack and let them cool completely.
9. Cookies can be stored in an airtight container for a few days.
????Music provided by BGM President
????Track : an Autumn Wind -
Lace Cookies ~ impressive but easy
Lace cookies
2 sticks softened butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking powder
1 tsp vanilla
2 cups quick oats
1 cup chopped pecans
Bake at 375° for 6 to 7 minutes. watch them closely or they will get too brown and even burn.
Kitchen scarfs: jennimcqueen@comcast.net
embroidery: Stitches By Steph:
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Leslie (The Farming Pastor's Wife)
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Lace Cookies
1/2 c brown sugar
1/2 c quick cookie oats
1/4 c toasted sliced almonds
4 Tbsp melted butter
1 Tbsp orange zest
Line baking sheet with parchment paper and preheat oven to 350. Mix all ingredients together. Drop by mounds of “dough” 1/2 tsp each into parchment paper. They will spread so make sure you space them. Bake until flattened and golden brown, about 10 min. They are very delicate so let them cook completely on baking sheet. Carefully remove from parchment paper. Approx 28 calories each.