Candy Cane Cookies Recipe: Festive Treats for the Holidays
1:21
TikTokchelsweets
Candy Cane Cookies Recipe: Festive Treats for the Holidays
Bake delicious candy cane cookies with this full recipe! Perfect for holiday gatherings. ️🤍 #CandyCaneCookies #BakingRecipes chelsweets(@chelsweets). Christmas Jazz Jingle Bells - Dmitry Khlynin. Here’s the full recipe for my candy cane cookies ️🤍 ️ •1/2 cup(1 stick) unsalted butter, room temperature 113g •1/2 cup(4 oz) full ...
212.4K views2 weeks ago
Shorts
Sparkling Shortbread Cookies (Sablés Diamants) Makes: About 50 cookies Active Time: 30 minutes Chilling Time: Minimum 2 hours Baking Time: 12-15 minutes Storage: Up to 2 weeks in an airtight container Equipment: - Baking sheets lined with silicone baking mats or parchment paper Ingredients: - 190 g (1 ¾ sticks / 6.5 oz.) unsalted butter, softened - 90 g (¾ cup / 3 oz.) confectioners’ sugar (powdered sugar) - 20 g (1 tbsp / 0.75 oz.) egg yolk (about 1 yolk) - 1 vanilla bean, split lengthwise, see
0:59
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Sparkling Shortbread Cookies (Sablés Diamants) Makes: About 50 cookies
cozycookingchris
brookies 🍪🍫 recipe: for the cookie dough: - 40g brown sugar - 1 packet vanilla sugar - 30g white sugar - 80g melted butter - 1 egg - 85g flour - Chocolate chunks for the brownie batter: - 3 eggs - 30g white sugar - 30g brown sugar - 200g chocolate mixed with 135 g melted butter - 35g cocoa powder - 90g flour - Chocolate chunks Bake at 165°C (top and bottom heat) for about 35–40 minutes. rezept: für den cookie teig: - 40g Brauner Zucker - 1 Packung Vanillezucker - 30g weißer Zucker - 80g geschm
0:28
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brookies 🍪🍫 recipe: for the cookie dough: - 40g brown sugar - 1 packet vanilla
seymaaa.bln
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Sparkling Shortbread Cookies (Sablés Diamants) Makes: About 50 cookies Active Time: 30 minutes Chilling Time: Minimum 2 hours Baking Time: 12-15 minutes Storage: Up to 2 weeks in an airtight container Equipment: - Baking sheets lined with silicone baking mats or parchment paper Ingredients: - 190 g (1 ¾ sticks / 6.5 oz.) unsalted butter, softened - 90 g (¾ cup / 3 oz.) confectioners’ sugar (powdered sugar) - 20 g (1 tbsp / 0.75 oz.) egg yolk (about 1 yolk) - 1 vanilla bean, split lengthwise, see
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