Shortbread Cookies method

This shortbread cookies formula is easy and easy to put in order at home. All the ingredients are positively available in every home kitchen, you just need to put in order dough which you can also do by dough mixer and then bake to enjoy appetizing shortbread at home. The topping sauce requires only 10 minutes to prepare. You can also make variations in topping for instance use white chocolate, chopped nuts etc. To growth the flavor.

Ingredients:

Cookie Bake

For Shortbread Dough:

4 ounce butter
2 ounce powder white sugar
4 ounce all-purpose flour
Few drops of vanilla extract

For Topping:

6 ounce butter
2 ounce white sugar
4 tablespoons honey
1 medium can sweetened condensed milk
1 ounce milk chocolate

Procedure:

Prepare Dough for Shortbread:

1. In a mixing bowl beat butter and sugar until become flat and creamy, it would take 5-8 minutes depending upon softness of butter.
2. Now add flour and vanilla passage to the butter mixture and knead a flat dough. You can also use dough mixer to knead the dough easily.
3. After that using rolling pin roll out the dough to thick flat shape of roughly 1 in. Thickness. Using cookie cutter make pieces for cookies.
4. Take a convenient baking tray, spread butter paper on it and grease it using butter or oil. Place the cookies on butter paper by holding 1-2 in. Length in the middle of each of them.
5. Place the baking tray in preheated oven at 350 degrees F for 20 minutes until become light golden from top.
6. When the shortcake cookies become ready place the tray on wire rack to cool them at room temperature.

Preparation of Topping Sauce:

1. In the mean while when hot cookies are located on wire rack to cool, melt chocolate in microwave for just 2 minutes.
2. Take a sauce pan and melt butter on slow heat. When butter melts fully add rest of the ingredients together with sugar, honey, condensed milk and melted chocolate, stir continuously and cook on medium heat.
3. When the sauce starts bubbling remove the pan from heat and pour the sauce in a bowl.
4. Now take a cookie, dip it from half way and then place it on a platter. Similarly dip rest of the cookies in chocolate sauce and place them in fridge for just 15 minutes until the topping gets set. Tempting shortbread cookies are now ready to serve as tea time snack.

Shortbread Cookies method

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Triple Chocolate Chip Cookies method With Convection Oven

Aching to do some baking? Fire up your convection powered oven and regain your supplies. It is ultimately time to make some awesome triple chocolate chip cookies that will be totally out of this world.

You Will Need The Following:

Cookie Bake

1 1/4 cups unsalted butter

2 eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup white sugar

3/4 cup packed brown sugar

1 1/2 cups white chocolate chips

1 1/2 cups milk chocolate chips

1 1/2 cups semi-sweet chocolate chips

1 cup chopped walnuts

Baking Convection Oven

Directions:

Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.

Add sugars and beat for some minutes, until aggregate is creamy.

Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture. Combine flour, baking soda, and salt in a detach bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.

Preheat convection oven to 325 degrees F (165 degrees C).

Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up.

Cool on cookie sheet until they are firm adequate to put on a wire rack.

And then serve. Remember eating with friends is good than eating alone. Food will probably taste much good if you have to fight for it(though no fighting is required to enjoy this scrumptious cookies).

Triple Chocolate Chip Cookies method With Convection Oven

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Lorna's Warm and Chewy appetizing Chocolate Chip Cookie method

Cookies are one of America's whole one snacks. I would have a snack charge and the first thing I will crave for is something with chocolate in it. It had to be chewy and satisfying. I do no know one man who does not like chocolate chip cookies. I love baking homemade cookies for my children. Walking in the door from a long day of school to the smell of mom's freshly bake cookies just fills their hearts with joy.
I hope you enjoy my recipe and keep it in your hearts for many, many years to come.

What you need:

Cookie Bake

Stick of butter or margarine softens.
¾ cup of white sugar
¾ cup of brown sugar
2 eggs
11/2 teaspoon of vanilla extract
21/4 cup of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of semi-sweet chocolate chips

Turn your oven on 350. Grease your cookie sheet or use a nonstick cookie sheet. In a bowl, mix your white and brown sugar, eggs, vanilla, and butter. Stir until creamy with a fork or whisk. Add a tiny flour at a time and stir. Add the baking soda and salt and a tiny more flour mix well. Gently keep adding and stirring in flour until there's no more in the cup. Last but not least, add the chocolate chips. Mix well. Go ahead and taste your cookie dough. Isn't just delicious? Hmmmm!

With a teaspoon, scoop out some cookie dough and place them an inch apart on the cookie sheet. If you want your cookies bigger scoop out a tablespoon of cookie dough. Let them bake between 10-12 minutes until golden brown. Let them cool and enjoy! You can top them with a scoop of vanilla ice or enjoy them with a nice hot cup of cocoa.

Lorna's Warm and Chewy appetizing Chocolate Chip Cookie method

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Molasses Cookie method - straightforward Steps

Before starting, you need to make sure you have the following items in your kitchen. They include, butter, sugar and egg. Other than these check if you have cookie flour, soda, salt, ginger and other stuff you would like to add to your cookies.

To start with, you need to mix butter and sugar with egg. Then you need to add molasses with it. Once you get a fine mixture, you can start adding the other stuff like baking soda, salt, ginger etc. These are no way dissimilar from the conventional items you would add to make any kind of cookies. In fact, this list would vary depending on your preference. For example some would like to add more salt with others would add only a little. These small things can bring lot of contrast in the final taste of cookies.

Cookie Bake

Then you need to heat the paste in a oven till it becomes golden brown. Now you can roll them in white sugar. Following this you can place the cookies on baking sheet.

Then you need to place the cookies rolled with white sugar in the oven. Set the climatic characteristic levels. Modern ovens have predetermined settings for baking cookies. If you are unsure of the climatic characteristic level you need to set, you can just set it to the default level given for cookies and relax. Ordinarily it would take nearby 15 minutes for cookies to get their crispy nature. Now its done. You have cookies ready which you are going to love and so would your kids.

Molasses Cookie method - straightforward Steps

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Method Madness - Baking Methods Explained

Ever notice the different procedures when baking cookies, muffins, and biscuits? Even cakes have their own particular method. Why do I cream the butter with the sugar when making cookie dough? Why shouldn't I completely mix the muffin batter until it's smooth and creamy? Why must this be so difficult!? WHY?

Ok, so I'm overreacting a bit. Just a little.

Cookie Bake

There are reasons for the madness and I'm here to explain a few things. I'll even share a few tips on how to make your cookies and cakes taste even better.

First off, baking is a process and takes patience. This is why many chefs don't like to bake. They don't have the patience to measure out the ingredients and to mix things properly. It actually matters, especially when it comes to cookies, muffins, quick breads, and cakes. I'm one of those rare chefs that loves to bake, which is probably a reason there are so many baking recipes stacked a mile high in my kitchen.

Cookie Method:
Cream the butter and sugars together. Sift the dry ingredients together. Add eggs one at at time. This process evenly distributes the ingredients. With cookies, you don't worry too much about rising or having an "airy" cookie.

Muffin Method:
Sift together the dry ingredients (including sugar). Mix together the wet ingredients. Mixing the two together until just mixed (slightly lumpy batter). Over mixing causes tunneling. What's tunneling? Glad you asked. If you over mix the batter, holes and spaces are created in the muffin. That's tunneling. A good muffin will have a slightly raised dome, nice and round, not pointed. Use this method for making pancakes and they will turn out light and fluffy.

Cake method:
This depends on the cake you are making. Angel food is different than baking a white cake. Suffice it to say, what you are achieving in baking a cake is getting air incorporated in the batter giving it a delicate texture. A basic yellow cake is mixed according to the "2 stage" method. This means the liquids are added in 2 different stages. First you cream the fat and sugar together; then add the eggs. Next you add the dry ingredients (sifted together) alternately with the milk. Depending on the cake, sometimes the eggs are added in the 2nd stage with the milk. When making an Angel food cake, egg whites are folded in at the end.

Biscuit method:
Cold butter/fat and liquid. Cut in the fat into the dry ingredients. Moisten the mixture with liquid until wet enough to form a dough. Don't over mix in order for the butter to stay as small lumps throughout the dough causing it to steam and forcing the dough to rise.

Tips:
When baking cookies, muffins, and cakes, make sure the butter and eggs are at room temperature. Recipes usually specify the butter to be softened (room temp) but rarely the eggs. Making sure the eggs are at room temperature will produce a better result. Cold eggs hitting warm butter causes the butter to congeal no matter how fast you mix it. It produces a greasy product -- not exactly what you want. Separate eggs when they are cold. Whip egg whites when they are at room temperature. Use unsalted butter only. You never know how much salt goes into the salted butter. Preheat the oven. Be patient. Allow it come up to temperature. And -- don't open the door all the time to check on your yummy baked goods, either. You're letting heat out! Patience. Remove muffins and cookies from the pans within the first 5 minutes after removing from oven. This prevents sogginess. Using racks to place the cookies or muffins (or cakes) will allow for even cooling.To sift or not to sift: I admit to not always sifting, but rather whisking the dry ingredients together. This is fine when it's cookies or muffins and you aren't in some competition. However, when it comes to delicate cakes, sift the flour. It will aerate the flour and help it to mix into the batter better. Does size matter? Yes. I'm talking about the eggs, of course. Get your head out of the gutter. Geez. Large eggs work the best in most recipes. Use the extra large, jumbo, or small for making omelets or scrambled eggs.
Measuring:
Scoop and sweep method for flour. Scoop the flour into the measuring cup and sweep the top the back of a knife. Packed method for brown sugar. The most accurate way to measure dry ingredients is to weigh them. Professional bakers use scales. A cup of flour and a cup of sugar do not weigh 8 ounces nor do they weigh the same amount. The only two ingredients that weight the same as their volume are butter and water. 1 cup of butter weighs 8 ounces. Just so you know. Most recipes are written for the home cook. Always measure wet ingredients in a wet measuring cup. Dry ingredients get measured in standard measuring cups. Easier and more accurate.

With these tips, your cakes, cookies, and muffins will turn out great. Care to share some with rest of us?

Method Madness - Baking Methods Explained

Marcy Gaston is a writer living in Montana. She has been cooking and baking her whole life both professionally and for her family. She writes a cooking blog, Cooking Rut -http://cookingrut.blogspot.com

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The Number 1 Method for Great Cookies From Scratch

The idea of great cookies from scratch is what brings people back to their kitchens this time of year. Even people that don't bake for the other eleven months of the year, somehow find themselves back in the kitchen for holiday cookie time.

Whether you have fond childhood memories of baking with Mom or Grandma, want to be sure of the ingredients that go into your cookies, or share time with your children, making cookies from scratch is a great way to accomplish all these things.

Cookie Bake

You'll have more pride making your own cookies than simply slicing the grocery cookie dough log. Creating your own cookie dough is quite simple, but it's not the right recipe that takes your cookies from fair to fantastic, it's the mixing method that does that.

The great majority of cookies are made with a "creaming method". When you master the simple steps of this method, ANY cookie recipe will turn out better.

Steps for the creaming method:

1) Measure all ingredients carefully - This is baking not cooking, and precise proportions are mandatory for arriving at consistently excellent results. Be aware of the difference between weight and volume measurements, and have all your ingredients ready before starting the next steps.

2) Cream the fat and sugar - This is why it's called "the creaming method". Mixing fat and sugar together will add air to your holiday cookies. Air will give you the lightest, crunchiest cookies from scratch.

3) Add eggs - The protein in egg yolks not only act as an emulsifier, binding the usually unmixable fat and liquid, but also give structure to cookies. This is the most important step in your cooking making process and the egg MUST be added very slowly to create the emulsification.

4) Add any liquid - Many cookie recipes don't have any liquid in the formula, so you'll usually be skipping this step. But, if the formula calls for milk or cream, it's added after the eggs.

5) Sifted dry ingredients - Sifting flour, baking powder, baking soda, salt, or seasonings together not only gives a consistent mixture, but also adds air, again giving you a lighter cookie

6) Chips, nuts, raisins - These items are added last because they just need to be mixed in. You don't want to break up all the pecans or chip your chocolate chips with over mixing

Even the best cookies from scratch can still be ruined if you follow the above procedure exactly. While mixing is the most important part of making cookies, portioning and baking can be the destruction of well mixed cookie dough.

Portioning cookies so that they are exactly the same size will allow them to cook consistently. This helps avoid the one cookie that's burned while another is under-cooked on the same tray. Use an ice cream scoop or other portioning device that will accomplish exact duplicates of each cookie.

Making your own cookies from scratch is very simple, and you can gain power over all cookie formulas by having the underlying command of the creaming method.

The Number 1 Method for Great Cookies From Scratch

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!

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Method Madness - Baking Methods Explained

Ever notice the different procedures when baking cookies, muffins, and biscuits? Even cakes have their own particular method. Why do I cream the butter with the sugar when making cookie dough? Why shouldn't I completely mix the muffin batter until it's smooth and creamy? Why must this be so difficult!? WHY?

Ok, so I'm overreacting a bit. Just a little.

There are reasons for the madness and I'm here to explain a few things. I'll even share a few tips on how to make your cookies and cakes taste even better.

First off, baking is a process and takes patience. This is why many chefs don't like to bake. They don't have the patience to measure out the ingredients and to mix things properly. It actually matters, especially when it comes to cookies, muffins, quick breads, and cakes. I'm one of those rare chefs that loves to bake, which is probably a reason there are so many baking recipes stacked a mile high in my kitchen.

Cookie Method:
Cream the butter and sugars together. Sift the dry ingredients together. Add eggs one at at time. This process evenly distributes the ingredients. With cookies, you don't worry too much about rising or having an "airy" cookie.

Muffin Method:
Sift together the dry ingredients (including sugar). Mix together the wet ingredients. Mixing the two together until just mixed (slightly lumpy batter). Over mixing causes tunneling. What's tunneling? Glad you asked. If you over mix the batter, holes and spaces are created in the muffin. That's tunneling. A good muffin will have a slightly raised dome, nice and round, not pointed. Use this method for making pancakes and they will turn out light and fluffy.

Cake method:
This depends on the cake you are making. Angel food is different than baking a white cake. Suffice it to say, what you are achieving in baking a cake is getting air incorporated in the batter giving it a delicate texture. A basic yellow cake is mixed according to the "2 stage" method. This means the liquids are added in 2 different stages. First you cream the fat and sugar together; then add the eggs. Next you add the dry ingredients (sifted together) alternately with the milk. Depending on the cake, sometimes the eggs are added in the 2nd stage with the milk. When making an Angel food cake, egg whites are folded in at the end.

Biscuit method:
Cold butter/fat and liquid. Cut in the fat into the dry ingredients. Moisten the mixture with liquid until wet enough to form a dough. Don't over mix in order for the butter to stay as small lumps throughout the dough causing it to steam and forcing the dough to rise.

Tips:

When baking cookies, muffins, and cakes, make sure the butter and eggs are at room temperature. Recipes usually specify the butter to be softened (room temp) but rarely the eggs. Making sure the eggs are at room temperature will produce a better result. Cold eggs hitting warm butter causes the butter to congeal no matter how fast you mix it. It produces a greasy product -- not exactly what you want.
Separate eggs when they are cold. Whip egg whites when they are at room temperature.
Use unsalted butter only. You never know how much salt goes into the salted butter.
Preheat the oven. Be patient. Allow it come up to temperature. And -- don't open the door all the time to check on your yummy baked goods, either. You're letting heat out! Patience.
Remove muffins and cookies from the pans within the first 5 minutes after removing from oven. This prevents sogginess. Using racks to place the cookies or muffins (or cakes) will allow for even cooling.
To sift or not to sift: I admit to not always sifting, but rather whisking the dry ingredients together. This is fine when it's cookies or muffins and you aren't in some competition. However, when it comes to delicate cakes, sift the flour. It will aerate the flour and help it to mix into the batter better.
Does size matter? Yes. I'm talking about the eggs, of course. Get your head out of the gutter. Geez. Large eggs work the best in most recipes. Use the extra large, jumbo, or small for making omelets or scrambled eggs.

Measuring:

Scoop and sweep method for flour. Scoop the flour into the measuring cup and sweep the top the back of a knife.
Packed method for brown sugar.
The most accurate way to measure dry ingredients is to weigh them. Professional bakers use scales. A cup of flour and a cup of sugar do not weigh 8 ounces nor do they weigh the same amount. The only two ingredients that weight the same as their volume are butter and water. 1 cup of butter weighs 8 ounces. Just so you know. Most recipes are written for the home cook.
Always measure wet ingredients in a wet measuring cup. Dry ingredients get measured in standard measuring cups. Easier and more accurate.

With these tips, your cakes, cookies, and muffins will turn out great. Care to share some with rest of us?

Marcy Gaston is a writer living in Montana. She has been cooking and baking her whole life both professionally and for her family. She writes a cooking blog, Cooking Rut -http://cookingrut.blogspot.com

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