ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Only the best! Our Christmas Snow cookies are traditional butter, with lots of walnuts and vanilla for rich and flavorful cakes melt-in-your-mouth cakes (also known as Russian Teacakes or Mexican wedding cookies). It never dries because the dough is made with sugar, not confectioners' sugar like other recipes that make cookies too dry. Mixed delicious gluten free choices include using our own GF flour. Everyone likes this crazy classic Christmas cake cake!
Even though this recipe is on the blog as a free adhesive version, I just can't stand my favorite Christmas cookie posts, in their traditional original form, which are forever bound to happy memories from the cake holiday with my grandmother's Gigi, Christmas Snow Cookie. That is what we call their children. However, my grandmother called them Russian Teacakes and our neighbors called them Mexican wedding cakes. No matter what you call it, everyone likes this crazy classic Christmas cake cake!
Material
- 1 cup (2 sticks or 226 g) unsalted butter, softened slightly
- 5 tablespoons (63 g) sugar cane sugar
- 2 teaspoons (10 milliliters) of pure vanilla extract
- ¼ teaspoon (1.2 g) fine-grain salt
- 2 cups (240 g) of flour is bleached
- 2 cups finely chopped walnuts (about 240 g)
- 1½ cups (about 188 g) confectioners' sugar coloring, to clean the cookies twice
Direction
- Using an electric stand mixer equipped with attachment paddles, or handheld electric mixers, cream together with butter and sugar. Hit in vanilla and salt. Gradually add flour or gluten free mixed flour (see recipe notes); beating after each addition. Stir in beans; Mix until mixed. Divide the mixture in half and cool it in a plastic food wrap for about 45 minutes.
- Meanwhile, set the oven rack in the center of the oven and heat it to 350ºF (177ºC). Line two baking sheets with parchment paper; set aside. Place the confectioners' sugar in a small bowl; set aside. The size of the dough uses a small, 1 inch (2.5 cm) spring spoon to make sure each scoopful is level. Roll the dough between the palms to reach the small round ball.
- Place the ball mixture 1½ inches (3.75 cm) apart on the baking sheet prepared. Bake in the oven until the new cookie starts to brown, about 12 to 14 minutes. Not overbake. The bottom of the cookie should only be brownish. And cookies must not be sure to overbaked teacake cookies.
- Cool cookies on a cake sheet on a wire rack for about 2 minutes. Remove cookies from baking sheets using a cookie metal spatula. While the cake is still warm, gently roll them on the confectioners' sugar. Place sugar-coated cookies on a wire rack to cool completely. Roll the cake once more in the confectioners' sugar.
- Result: Make about 6 dozen (about 72) small cookies when using 1 inch (2.5 cm) size cookie (very small) spoon as shown in the recipe. Of course, a bigger cookie spoon will make the cake bigger and produce less of them.
source https://natashaskitchen.blogspot.com/2018/11/christmas-snow-christmas-dessert.html
0 Response to "Christmas Snow #christmas #dessert"
Posting Komentar