Cane Measurement Do Crushed Candy Cane Cookies Sound Good?
Do crushed candy cane cookies sound good? - cane measurement
My plan is to use a recipe chocolate chip cookie, but thick cane alternative reason for the chocolate to be ey Christmas. Is this a good sound, and I will not change anything to the extent of sugar?
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3 comments:
If you prefer, you can reduce the amount of sugar in the recipe (for example, take the fourth exit) and replace them with candy canes declined. So instead of the dark chocolate, white chocolate and use more crushed candy canes. At least that's what I do.
Alternatively, you can make sugar cookies and dropped the dough into candy canes. The melting a little, but it would be very nice.
Good idea!
They are very nice, that precipitated the use of cookies sugar cane to the top of them.
Candy Cane Cookies
Preparation time: 40 min - Chill: 4 hours - cooking time: 12 min / batch
1 cup sugar
1 cup margarine or butter, softened *
Milk 1 / 2 cup
1 teaspoon vanilla
1 teaspoon mint tea extract
1 egg
3 1 / 2 cups Gold Medal ® all-purpose flour
1 teaspoon baking powder tea
Salt 1 / 4 teaspoon tea
Color 1 / 2 teaspoon red food coloring
2 tablespoons finely ground hard mint
2 tablespoons sugar
1. Mix 1 cup sugar, margarine, milk, vanilla, peppermint extract and egg in a large bowl. Flour, baking powder and salt. Divide dough into two halves. Stir in food coloring 1 ½. Cover and refrigerate at least 4 hours.
2. Preheat oven to 375th
3. Combine candy mint and 2 tablespoons of sugar aside.
4. For each sugar, 1 rounded teaspoon of dough from each half into a 4-inch rope by rolling back on a floured surface. Place 1 red and 1 light stringSide by side, press together lightly and twist. Place on greased baking sheet is not top line cookie shape control stick.
5. Bake for 9 to 12 minutes or until very firm and light brown. Immediately sprinkle the mixture over the cookies. Remove the baking tray basket. Cool completely.
Makes about 4 1 / 2 dozen cookies
* (Do not use spread or tub)
FrostingMakes cups Cocoa Peppermint: 36 Preparation time: 1 hour.
Cooking time: 8 min. Batch
Cool: 30 min.
Ingredients 1-1/4 cups flour 1 / 3 cup sugar 1 / 4 cup unsweetened cocoa powder 1 / 2 cup cold butter 1 egg yolk, lightly beaten 2 tablespoons cold water on the chopped Creme de Menthe mints Directions1. In a medium bowl, sir, together flour, sugar and cocoa powder. With a pastry blender, cut in butter until mixture is crumbly. In a small bowl, combine egg yolks and cold water. Slowly stir the egg yolk mixture into flour mixture. Knead gently just until the mixture forms a ball. If necessary, cover dough with plastic wrap and marinate in the refrigeratorgoal from 30 to 60 minutes or until the dough is easy to use.
2. Preheat oven to 375 degrees F. Divide dough into 36 pieces. Press the dough into pieces on the bottom and sides of molds 1-3/4-Inch. Bake in preheated oven 8 to 10 minutes or until shells are firm. After cooling for 5 minutes. Remove shells of mussels. Cool completely.
3. To fill the tanks to prepare the crème de menthe. With a pastry bag with a piece of Star Open, cream and mint filling tube deposits safe. Sprinkle with crushed mint filling. Hare 36th
Mint Cream Topping: In large bowl 1 / 4 cup softened butter mix, a glass of cream 7 oz of marshmallow and peppermint extract 1 / 2 tsp. Beat with electric mixer at medium speed until smooth. Gradually stir in 1-1/2 cups of powdered sugar. Stir in 1 tablespoon milk. Stir in 1 cup powdered sugar. With a wooden spoon, stir 1 cup powdered sugar. If necessary, enough additional milk, 1 teaspoon at a time for a pipe filled consistency.
STORAGE: free shell layer between two pieces of waxPaper in an airtight container cover, too. Store at room temperature for 3 days or freeze for up to 3 months. Thaw deposits, if frozen. Fill out as shown in step 3
Bar Candy Cane Cookies
1 cup butter (2 sticks)
1 cup granulated sugar
1 egg
1 \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ 4 ct. Peppermint extract
1 \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ 2 ct. Sal
2 \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ 3 cup finely crushed candy canes Miniture (measure after crushing)
6 drops red food coloring
2 cups flour
Chocolate chips 1 cup (6 ounces Exchange)
2 cups chocolate chips (12 ounces Exchange)
Melt the butter in a bowl high in the microwave for 1 minutes and 30 seconds. Reset the counter to cool.
The sugar in the bowl add the egg and beat with a mixer until a uniform color.
Add the peppermint extract, salt and finely crushed candy canes Minitaturen. Mix well.
Add 6 drops red food coloring. Mix thoroughly.
Feel the bowl with the butter. If your hands can comfortably around her cup, you can now add it to your dish. Slow mix at low speed. Although it is too hot to add to wait until it gets cooler, and then do it.
Flour in increments of half a cup, beating after each addition.
Mix in aCup of chocolate chips by hand.
Spread batter evenly in the pan 9-13 inches. Bake at 350% for 25 minutes or until firm on top.
Remove pan from oven and sprinkle with the remaining two cups of chocolate chips. Just a baking sheet to cover her head. Let stand for three minutes. Then take the tray from the oven and spread melted chips and frosting with a spatula.
It is cooled down completely then cut into squares of size-brownie.
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