FileDanish butter cookies in container with wrappers, December 2009
Using an electric mixer with a paddle attachment, beat 1 and 1/2 cups sugar and 1/2 cup softened butter in a bowl at medium speed. Scrape the bowl occasionally, until the mixture becomes creamy. Add 6 egg whites, 1 at a time, beating well after each. Add 1/2 teaspoon almond extract and mix well.
Rainbow Cookies Recipe Debi Mazar and Gabriele Corcos Cooking Channel
Make the vanilla buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes.
FileChocolate chip cookies.jpg Wikimedia Commons
Add in the eggs, one at a time along with the vanilla. If using the rose extract, add 2 drops to the mixture. In a separate bowl, combine the flour and baking powder. Gradually add the flour mixture to the butter and sugar mixture, and fold together until you have a soft dough.
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Cream the butter and the sugar until you get a nice white creamy mixture. Add the eggs and the vanilla. In a separate bowl, add baking powder and flour then mising very well with a fork. Add flour to egg mixture until you have a nice, soft dough. Divide your dough in two adding cocoa powder to one half.
How to Make Perfect Petit Fours {Recipe & Tutorial}
1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour. 2. Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full).
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Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan. In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off.
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Prep a 13"x18" half-sheet pan by lining the pan with parchment paper, then spray down the edges with non-stick baking spray. These Nordic Pans are my favorite! In a large bowl, cream together the sugar, butter, and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.
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In a separate bowl, whisk together flour, baking powder, and salt. 2 cups (250 g) all purpose flour, ½ teaspoon salt, 1 teaspoon baking powder. With mixer on low-speed, alternate adding flour and milk to the butter mixture until ingredients are completely combined (scrape sides and bottom of the bowl as needed).
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Using a paddle attachment or a handheld mixer, beat the softened butter, oil, sugar, egg, and vanilla until you get a thick fluffy cream. Add the dry ingredients and mix till incorporated into a soft dough. Using a cookie press, press out your cookies onto a bare sheet pan. Bake at 355 F for 14-20 minutes or until golden brown.
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Cream the butter and sugar in your stand mixer until light and fluffy. Then, add the cream cheese and add in one egg at a time before adding in the vanilla. 2. Slowly add the mixed dry ingredients (flour, baking powder, and salt) in three batches alternating with the milk, mixing until almost combined. 3.
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Reduce the speed to low and gradually add 3 cups of the sifted confectioner's sugar. Increase the mixer speed to medium. After about 30 seconds, add the vanilla extract, salt, and 2 tbsp of cream. Beat for about 3 minutes, scraping the bowl and beaters once or twice.
Petit Fours Cookies Simply Lebanese
Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment.
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Whisk in almond extract and salt. Step 5 If desired, transfer 1/2 cup warmed glaze to a small bowl and add food coloring. Transfer glaze to a piping bag fitted with a small round tip. Step 6.
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Place the bowl in the refrigerator until cooled, about 20 minutes. Return to the stand mixer fitted with a whisk attachment and whip on medium-high speed until light and fluffy, about 3 minutes.
FileChocolate Chip Oatmeal Cookies detail.jpg Wikimedia Commons
Add the egg white and vanilla extract and mix to combine. Add the flour, baking powder, salt and whisk together until you have a dough ball. **For chocolate cookies, remove 3 tablespoons of flour, and add the cocoa powder instead. Scoop one tablespoon of cookie dough and form into mini balls.
FileChristmas Cookies Plateful.JPG Wikimedia Commons
In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside. In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined.