Easy Christmas Cookies - 3 ways one dough!
EASY CHRISTMAS COOKIES // CRAZYFORCRUST.COM
Use one sugar cookie dough recipe to make 3 different Christmas Sugar cookies! These easy ideas are perfect for kids because they can make them all by themselves.
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Shortbread Cookies
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Here are the ingredients you'll need:
125g/4oz butter
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour
EASY AND DELICIOUS SHORTBREAD COOKIES | 6 INGREDIENTS RECIPE | 2 FLAVOURS | EFE FOOD KITCHEN
Hello everyone! Welcome back to my YouTube channel. Shortbread cookies are one of my favourites so, in this video, I show how I made them. I made two flavours; vanilla and chocolate chip. They are incredibly easy to make and took little time from start to finish.
INGREDIENTS
------------------------
3 cups all-purpose flour ( plain flour)
1 cup caster sugar
1/2 cup rice flour
1/2 tsp vanilla extract
1/2 cup chocolate chips
1 1/2 cups softened salted butter ( or margarine)
METHOD
---------------
1. In a clean bowl add the butter followed by the sugar and whisk till smooth and pale.
2. Next, add the sifted flours and mix in with your spatula till it forms a soft dough.
3. Divide the dough between two bowls. Add the vanilla to one and the chocolate chips to the other and mix in thoroughly.
4. Wrap the individual dough in plastic wrap/cling film and put it in the fridge to rest for 20 - 25 minutes.
5. After 25 minutes, roll out your doughs between 2 greaseproof papers to avoid them sticking.
6. Use a round pastry cutter to cut out shapes ( any of your choice) and place on a greased baking pan lined with parchment ( greaseproof) paper.
7. Place in a preheated oven and bake for 25 minutes till baked but not too brown. It should be soft and buttery.
8. Enjoy with a glass of milk, hot drink, or juice.
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#shortbreadcookies #baking #howtocook #easyshortbread #easycookies #deliciousshortbread #cookiesrecipe #cookies #efefoodkitchen #easyrecipe
Shortbread cookies | Christmas cookies | 2 ways desert recipe
This shortbread #easyrecipe #cookies is an evolution from my adaptation of the original recipe used in the balmoral castle to serve at tea time to the british royalty, it has a #matcha variation and a #christmas inspiration also, great for making with your kids.
#easyrecipe
Ingredients
300g - Butter +. additional for coating
210 - Sugar +. additional for coating
470g - Flour
5g - Salt
4g - Matcha powder
2Tbsp - Christmas sprinkles
25g - Cornstarch (optional)
Timeline
0:00 How Christmas Shortbread cookies 2 ways, matcha and classic
0:10 What you need to make Christmas Shortbread cookies 2 ways
0:22 Making the dough for Christmas Shortbread cookies 2 ways
2:30 The variation for the matcha cookies
2:30 Shaping and molding Christmas Shortbread cookies 2 ways
3:29 Baking Christmas Shortbread cookies 2 ways
Easy & Delicious Salted Chocolate Chip Shortbread Cookies: The Best Way To Indulge Your Sweet Tooth
#shortbreadcookies #easycookierecipe #chocolatechipcookies
Today we're making salted chocolate chip shortbread cookies. Think chocolate chip cookie meets shortbread cookie! The flaked sea salt adds such flavor to these cookies. These cookies are easy to make and soooo delicious. Enjoy!
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Happy Baking ~ Wendy
Salted Chocolate Chip Shortbread Cookies
INGREDIENTS
1 cup plus 2 tablespoons salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
6 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara or turbinado sugar, for rolling
Flaky sea salt, for sprinkling
PREPARATION
Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
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