Food recipes
Strawberries and Cream Cookies
Strawberries and Cream Cookies Ingredients: sugars, granulated butter, without salt wheat flour, white, all-purpose, unenriched vanilla extract cream, whipped, cream topping, pressurized salt, table spartan, real semi...
Strawberries and Cream Cookies
Ingredients:
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
cream, whipped, cream topping, pressurized
salt, table
spartan, real semi-sweet chocolate baking chips,
strawberries, raw
Directions:
Preheat oven to 325; stack two baking sheets together and line top sheet with parchment paper.
In a food processor, whiz sugar to finely pulverize, about 10 seconds.
In a mixer bowl, cream sugar and butter on low speed until well blended.
Then add flour, vanilla, cream, and salt; blend well.
When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.
Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.
Flatten dough into a disk; wrap well, and refrigerate 30 minutes.
Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).
Place on prepared sheets; place in oven and immediately reduce oven temperature to 300; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).
Cool well before removing with a metal spatula.
Ingredients:
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
cream, whipped, cream topping, pressurized
salt, table
spartan, real semi-sweet chocolate baking chips,
strawberries, raw
Directions:
Preheat oven to 325; stack two baking sheets together and line top sheet with parchment paper.
In a food processor, whiz sugar to finely pulverize, about 10 seconds.
In a mixer bowl, cream sugar and butter on low speed until well blended.
Then add flour, vanilla, cream, and salt; blend well.
When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.
Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.
Flatten dough into a disk; wrap well, and refrigerate 30 minutes.
Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).
Place on prepared sheets; place in oven and immediately reduce oven temperature to 300; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).
Cool well before removing with a metal spatula.