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- Herausgeber: Kelly Johnson
- Kategorie: Lebensstil
- Sprache: Englisch
Indulge your senses and embark on a delightful culinary journey. This charming cookbook is a treasure trove of 35 meticulously crafted cookie recipes that will elevate your baking experience to new heights.
Dive into the world of irresistible flavors and textures as you explore a diverse collection of cookies that cater to every palate. From classic chocolate chip cookies that ooze gooey perfection to exotic matcha-infused delights that bring a touch of sophistication, this cookbook has something for everyone.
Discover the joy of baking with easy-to-follow, step-by-step instructions and handy tips that ensure each batch of cookies is a triumph. Whether you're a seasoned baker or a novice in the kitchen, this cookbook provides a perfect balance of simplicity and creativity.
Share the love by gifting homemade cookies or elevate your next gathering with an assortment of these delectable treats.
It's more than just a cookbook; it's a celebration of the art of baking and the joy that comes with sharing delicious creations. Get ready to turn your kitchen into a haven of delightful aromas and create lasting memories with each mouthwatering cookie from this exquisite collection.
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Veröffentlichungsjahr: 2024
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35 Cookie Recipes for Home
By: Kelly Johnson
Table of Contents
Recipes
● Matcha White Chocolate Cookies with Almond Crunch
● Lemon Blueberry Cheesecake Thumbprint Cookies
● Double Chocolate Hazelnut Cookies
● Caramel Pecan Thumbprint Cookies
● Orange Cranberry Shortbread Cookies
● Maple Pecan Oatmeal Cookies
● Chai Spiced Snickerdoodle Cookies
● Raspberry Almond Thumbprint Cookies
● Coconut Lime Sugar Cookies
● Pumpkin Spice Latte Cookies
● Honey Lavender Shortbread Cookies
● Dark Chocolate Mint Truffle Cookies
● Lemon Poppy Seed Ricotta Cookies
● Cinnamon Roll Sugar Cookies
● Espresso Chocolate Chunk Cookies
● Pistachio Cranberry Biscotti
● Almond Joy Cookies
● Lemon Blueberry Cheesecake Cookies
● Chocolate Hazelnut Thumbprint Cookies
● Oatmeal Raisin Cookies with Pecans
● Triple Chocolate Chip Cookies
● Peanut Butter and Jelly Thumbprint Cookies
● Snickerdoodle Cookies
● White Chocolate Cranberry Cookies
● Maple Pecan Shortbread Cookies
● Lemon Poppy Seed Cookies
● Caramel Pecan Chocolate Thumbprint Cookies
● Chai Spice Snickerdoodle Cookies
● Pistachio Cranberry Biscotti
● Raspberry Almond Thumbprint Cookies
● Raspberry Almond Thumbprint Cookies
● Chocolate Mint Sandwich Cookies
● Lemon Blueberry Cheesecake Cookies
● Pumpkin Spice Chocolate Chip Cookies
● Salted Caramel Pecan Cookies
Matcha White Chocolate Cookies with Almond Crunch Ingredients:
For the Matcha White Chocolate Cookies:
● 1 cup unsalted butter, softened
● 1 cup granulated sugar
● 2 large eggs
● 2 teaspoons matcha powder
● 2 cups all-purpose flour
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt
● 1 cup white chocolate chips
● 1/2 cup almond slices, toasted
For the Matcha Glaze:
● 1 cup powdered sugar
● 1 tablespoon matcha powder
● 2-3 tablespoons milk
Instructions:
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the matcha powder, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and toasted almond slices.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the matcha glaze. In a bowl, whisk together the powdered sugar and matcha powder. Gradually add milk until the glaze reaches a drizzling consistency.
Once the cookies are completely cooled, drizzle the matcha glaze over the top of each cookie.
Allow the glaze to set for about 30 minutes before serving.
Enjoy these delightful Matcha White Chocolate Cookies with Almond Crunch with a cup of green tea for a perfect blend of flavors and textures.
Note: Store cookies in an airtight container to maintain freshness.
Lemon Blueberry Cheesecake Thumbprint Cookies Ingredients:
For the Cookie Dough:
● 1 cup unsalted butter, softened
● 1/2 cup granulated sugar
● 2 large egg yolks
● 1 teaspoon vanilla extract
● 2 cups all-purpose flour
● 1/4 teaspoon salt
For the Cheesecake Filling:
● 4 ounces cream cheese, softened
● 1/3 cup granulated sugar
● 1 teaspoon lemon zest
● 1 tablespoon lemon juice
● 1/2 teaspoon vanilla extract
● 1/2 cup fresh blueberries
For the Lemon Glaze:
● 1 cup powdered sugar
● 2 tablespoons lemon juice
● 1 teaspoon lemon zest
Instructions:
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks and vanilla extract, beating well.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape the cookie dough into 1-inch balls and place them on the prepared baking sheets.
Make an indentation in the center of each cookie using your thumb or the back of a spoon.
In another bowl, beat together the cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
Spoon a small amount of the cheesecake filling into the indentation of each cookie. Press a few fresh blueberries into the cheesecake filling.
Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest to make the lemon glaze.
Drizzle the lemon glaze over the cooled cookies.
