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Archive for the ‘cookies’ Category

* 1 1/4 cups unbleached all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon table salt
* 1/2 cup (1-stick) unsalted butter – softened
* 1/2 cup brown sugar – firmly packed
* 1/2 cup granulated sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/3 cups sweetened flaked coconut

Instructions

In a medium mixing bowl, combine flour, baking soda, and salt; set aside. In the bowl of a standing mixer, combine butter and sugars. Beat on medium speed with the paddle attachment until smooth and fluffy. Add egg, vanilla and coconut extracts, and continue beating. Scrape down sides of bowl, and spoon in flour mixture, beating till combined. Add coconut and mix. Transfer dough to a smaller bowl (if necessary), cover and refrigerate for at least four hours or overnight.

When ready to bake, preheat oven to 350 degrees F. Using a medium-size cookie scoop, or by heaped tablespoonfuls, drop the dough onto parchment-lined baking sheets, leaving at least a 2 to 3-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 350 degree F oven. For soft chewy cookies; bake until centers are very lightly browned, about 7 to 8 minutes. For crisper chewy cookies; bake until centers are golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.

Makes about 36 cookies.

Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
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3/4 cup unsalted butter (leave at room temperature)
1 cup sugar
2 1/2 cup flour
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon salt

1. Use electric mixer to mix butter, sugar, eggs, vanilla and almond extracts.

2. Mix well flour with salt and baking powder. Pour this mixture into (1) and blend.

3. Place (2) on a waxed paper, and roll the dough into thin layer of about 3mm thick.

4. Cover (3) with another waxed paper and put in the fridge for an hour.

5. Use cookie cutters to cut the dough into your favorite shapes.

6. Place the cookie in the baking tray, and bake at 350F for 6-10′.
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Ingredients:
1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large egg whites
1/3 cup vanilla yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar

Instructions:
Heat oven to 350 degrees F (180 C). Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Makes about 32 cookies.

Storing of Cookies:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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INGREDIENTS (Nutrition)

* 225 g butter
* 200 g white sugar
* 1 egg
* 335 g all-purpose flour
* 2 g salt
* 10 ml vanilla extract
DIRECTIONS

1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
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