花生醬曲奇 (妙趣曲奇)

材料：
1. 牛油 100g
2. 粗粒花生醬 100g
3. 糖 100g(可減10g)
4. 蛋 1隻
5. 麵粉 150g
6. 發粉 1/2 tsp
7. 鹽 少許\

作法：
1. 牛油、花生醬及糖拌勻。
2. 分次加入蛋液。
3. 篩入麵粉、及粉及鹽混合成糰。
4. 把麵糰分成直徑2cm圓球，放於已掃油焗盆上，用叉壓至扁平。
5. 以190度焗10-15mins至金黃色即成。

Ginger Spice Cookies
From Food Network Kitchens

These crisp cookies, made with fresh ginger and molasses, are perfect for decorating.

Recipe Summary
Yield: About 3 dozen cookies, depending upon shape
Prep time: 1 hour
Cook time: 14 to 18 minutes
Inactive prep time: 2 hours 30 minutes
Ease of preparation: Intermediate

Ingredients
1-inch knob peeled fresh ginger or 2 tablespoons
prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum

Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners\’ sugar
Food coloring, sprinkles, candies, or colored sugars
as desired

Instructions
Puree the ginger in a mini food processor with 2 tablespoons water.
Squeeze and strain juice through cheesecloth or a fine mesh strainer.
Discard the ginger pulp. Reserve the juice.

Sift the flour, baking soda, salt and spices into a medium bowl,
then whisk in the pepper; set aside.

Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes.
Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes.
(Stir together with a spatula if needed.)
Gradually blend the dry ingredients on low speed into the butter mixture
until you have a crumbly mixture.
Bring the dough together by hand pressing and kneading lightly until moist, but not tacky.
Divide into 2 equal portions, press into disks about 1/2-inch thick.
Wrap in plastic and chill for at least 1 hour or overnight.

Position racks evenly in the oven and preheat to 350 degrees F.

Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick.
Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet.
Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.

For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth.
Gradually whisk in the confectioners\’ sugar to make a smooth icing.
For multiple colors divide the icing into batches
and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies.
Let rest on a rack until the icing sets, about 30 minutes.

Cook\’s Notes
• For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.

• Decorating holiday cookies is a great way to indulge your creative spirit while making something sweet.
Crushed candy canes and chopped nuts are perfect holiday stand-ins for sprinkles and dragees.

• When adding food coloring to royal icing, add it slowly, drop by drop.
Since it\’s potent stuff, your icing could quickly resemble a neon light.

• If you don\’t have a pastry bag and tip, use a plastic sandwich bag.
Drop icing into the bag, push it to the corner, and snip off the corner tip.

HAZELNUT BISCOTTI

Ingredients:
3 cups of flour
3 eggs
1 cup of sugar
1/4 tbsp salt
1/3 cup of oil
1 1/2 tsp baking powder
1/2 lemon, juiced
1/4 tsp vanilla
1 cup of chopped hazelnuts
Melted chocolate to dip

Directions:
Mix flour, salt, baking powder in a large bowl. In a separate bowl, beat eggs until well mixed, then add to the dry ingredients. Add oil, juice and vanilla, and nuts and stir until just combined. Allow dough to rest 10 min. Shape dough into two long rolls, approximately 1” in diameter and place on a cookie sheet. Press each roll to flatten on top, brush with a little beaten egg. Bake 30 min at 350° F. Remove from oven and allow to cool slightly (just enough to handle). With a serrated knife, cut the loaves on a diagonal into bite-size slices. Place the slices back on the sheet pan and toast until golden brown, about 5-8 minutes. Allow cookies to cool completely before dipping in melted chocolate.

Mix \’n\’ Match:
Coffees with nutty nuances such as Colombia Narino Supremo and House Blend team up well with toasty nuts and cocoa flavors. The savory chocolate-dipped hazelnut biscotti creates an uninhibited chemistry between the pairs.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

Maamoul: Stuffed Date-Orange Cookies
From Food Network Kitchens

A unique and tender cookie favored by both Jewish and Middle Eastern bakers alike.
Try making them with all three delicious fillings.

Recipe Summary
Yield: 20 cookies
Prep time: 45 minutes
Cook time: 25 to 30 minutes
Inactive prep time: 1 hour
Ease of preparation: Intermediate

Ingredients

Filling:
1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest

Dough:
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners\’ sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk

Instructions
Preheat the oven to 325 degrees F.

To make the filling:
Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners\’ sugar, and salt in the bowl of
food processor and pulse 3 to 4 times to mix.
Add the butter, oil, and milk pulsing until the dough just comes together.
Take care not to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls.
In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms
to make a smooth round ball.
Press gently to flatten the cookie slightly, then place them seamed side down on a
parchment-lined baking sheet. Repeat with the remaining dough and filling.
Gently prick the cookies with a fork or a wooden skewer in a decorative pattern
taking care not to pierce the dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just
beginning to turn slightly golden, about 25 to 30 minutes.
Dust generously with confectioners\’ sugar, cool and dust again.

Other fillings we love:

Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt

Puree in a food processor until evenly combined.

Quince-Walnut Filling:
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Puree in a food processor until evenly combined.

Cook\’s Notes• Take care not to overcook these cookies; the baked dough should be very pale and tender.

Welsh Cookies
From Food Network Kitchens

These unique cookies are great when cooked on a griddle.
Similar to a sweet scone with currants, they\’re perfect for an impromptu tea.

Recipe Summary
Yield: About 2 1/2 dozen
Prep time: 25 minutes
Cook time: 14 to 18 minutes
Inactive prep time: 1 hour
Ease of preparation: Easy

Ingredients
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick),
cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking

Instructions
Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl.
Rub in the butter with your fingertips until the mixture looks sandy.
Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together.
Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry.
Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Roll the dough on a floured workspace into a piece about 1/4-inch thick.
Cut into 2 to 3- inch rounds.

Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter.
Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side.
Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

Cook\’s Notes
• You can re-roll the trimmed pieces to make more cookies,
but take care not to overwork the dough or they\’ll come out tough.

Ribbon or Swirl Cookies
From Food Network Kitchens

A great make-ahead freezer dough that will impress all your guests throughout the holiday season.

Recipe Summary
Yield: Approximately 6 dozen cookies
Prep time: 1 hour
Cook time: 14 to 16 minutes
Inactive prep time: 3 hours
Ease of preparation: Intermediate

Ingredients
Vanilla Dough:
1/2 cup granulated sugar
2 tablespoons confectioners\’ sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour

Chocolate Dough:
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour

Instructions
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl.
In another small bowl, whisk the egg and mint extract and set aside.
With a hand held mixer beat the butter until smooth in a large bowl.
While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy,
about 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth.
Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half.
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
Roll into a 10 by 12 by 1/4 inch rectangle.
Slide the sheets of dough/parchment sheets onto a baking sheet,
and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough:
Whisk the sugar, cocoa, salt in a medium bowl.
With a hand held mixer beat the butter until smooth in a large bowl.
While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth.
Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half.
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets
onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For a spiral cookie:
Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment.
Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace,
and remove top sheet of paper. Using the bottom piece of the paper to lift the dough,
place the vanilla dough on top of the chocolate dough.
Take care to line up the edges of the 2 doughs and trim as needed.
Lightly press to smooth and seal the doughs together. Remove the top piece of paper.
Brush the surface of the dough lightly with cold water.
Position the sandwiched doughs with the long edge facing you.
Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide.
Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Evenly position racks in the oven, and preheat to 325 degrees F.

Slice the dough crosswise into 1/4-inch thick cookies.
Lay about 1/2-inch apart on parchment-lined baking sheets.
Bake until just golden – not too dark you\’ll lose the definition of the spiral, about 14 to 16 minutes.

Cook\’s Notes
• For the perfect spiral, make sure the first roll is very tight.
If there are gaps, they will show up in the final cookies.
If the dough gets too soft, simply refrigerate until malleable but not so dry that it cracks.

http://www.epicurious.com/gourmet/features/cookies04

Posted in 曲奇 | Cookie Central 已關閉迴響。

唧花曲奇 (工聯會)

以下係阿sir 講出尼的份量…同佢\真正做的有冇出入…我真係吾知啊..

牛油 8 oz
糖霜 3.5 oz
麵粉 10.5 oz
蛋 1 隻

1) 將牛油置室溫，待軟化後，加入糖霜打發至淡色。 (阿sir 就咁用手攪)
2) 加入蛋雞攪勻。
3) 加入麵粉攪勻。
4) 將麵糊倒入唧花袋，就可以唧在焗盤上。
5) 放入已預熱至170度的焗爐，焗17-18 分鐘。

椰子旦白甜餅
(輕鬆做低卡甜點)約30個

材料:
旦白1個(約35g)
砂糖50g(我用了20g)
香草精少許\(我沒有用)
椰絲30g

做法:
1. 旦白到倒入碗裡先用打旦器打散,再逐漸打發至出現細泡後,分4-5次加入砂糖,繼續攪打至乾性發泡,接著加入香草精.
2. 加入椰絲後,用木勺拌勻.
3. 用湯匙將面糊撥成球狀放在鋪上烤盤紙的盤.
4. 放入預熱至150-160C的烤箱中烤30分鐘.

芝麻蛋白曲奇

材料：
(1) 牛油 100g、糖粉100g、蛋白100g、動物鮮奶油2湯匙
(2) 低筋麵粉100g、蘇打粉半茶匙
(3) 黑芝麻2湯匙、白芝麻1湯匙

做法：
以下的(1) & (2) 步要特別小心，很容易失敗！
(1) 牛油置室溫切粒，與糖粉混合打發，至顏色呈乳白色。
(2) 慢慢加入蛋牛拌勻，此時將電動打蛋器改慢速攪打。
(3) 倒入鮮奶油繼續拌勻，拌入過篩的麵粉及蘇打粉。
(4) 拌勻後再放入所以芝麻拌勻成麵糊。 (沒有黑芝麻，我用了黑芝麻粉代替)
(5) 將麵糊裝入擠花袋內，擠出每個直徑約2.5公分的麵糊於烤盤上。 (烤盤一定要鋪不沾布或牛油紙！)
(6) 以160度，放入烤箱烤20分鐘，烤熟後取出待涼才移離烤紙。

心得：
(1) 將蛋白加入打好的牛油時，真係要好小心，慢慢加入，否則蛋白會與牛油好難混合。
(2) 可減糖
(3) 麵糊最好擠得隔開一些，，因為放入焗爐後麵糊會溶開，擠得太密時麵糊會連埋一齊。擠得細小一點會來熟兼脆一些。
(4) 緊記要用烤紙，我試過一round吾記得用烤紙，完全剷吾起！

不失敗祕訣：
※由於蛋和牛油的份量相同，為了讓牛油可以完全吸收水份，務必將打蛋器轉為慢速，或改成人工攪拌，以免造成牛油和蛋白混合不均勻的現象。
※剛烤好的餅干可連烘焙紙一起放於鐵架上待涼，別急著將餅干剷起來，待完全涼透才會變硬且好吃。