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@ajr.alrisala: قد كنت اشبع من نوم وأنت إلى جنب السرير عيون كلها سهر #الشيخ_احمد_الوائلي #الام #امي #الوالدة #شعر #المؤمنات #أهل_البيت #وفاء_للثقلين #كربلاء #كربلاء_المقدسة #أجر_الرسالة #العتبة_العباسية_المقدسة #العتبة_الحسينية_المقدسة #العتبة_العلوية_المقدسة #الله #محمد #علي #الزهراء #الحسين #العباس

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أجر الرسالة
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Region: IQ
Saturday 23 December 2023 09:47:10 GMT
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hamedmassan0
احمدالعنزي :
الف رحمه على روحك
2023-12-23 09:49:14
0
mzla74l
عدي الكناني :
أحسنتم النشر جزاكم الله خيرا ❤️
2023-12-26 16:28:59
0
i5a77
ابو زين :
🥺
2025-10-19 08:17:43
0
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Halloween Cookie Box! 🐶🎃👻 A spooky szn twist on the piped butter cookie recipe from my upcoming cookbook, Cozy Baking Life! I’ve also adapted the same recipe into shortbread to make these pumpkin cookies and ghost linzers! :) Puppy Piped Butter Cookies 🐶 * 160g Golden Churn canned butter ( very very soft! almost melted! ) * 60g pure icing sugar * 30g egg whites * 160g cake flour * 30g cornflour * ¼ tsp fine sea salt * ½ tsp vanilla extract Choc dough: 9g cocoa powder + a little milk, as needed 1. Cream butter, salt, vanilla and sifted icing sugar just until smooth (1-2 mins). Do not overbeat, or the cookies may lose their ridges! 2. Gradually mix in egg whites, then sift in cornflour and cake flour. Fold gently until smooth and pipeable. It should be slightly thicker than mashed potatoes. 3. Divide dough in half. Mix cocoa powder into one portion, adding a little milk if needed. 4. Pipe puppy shapes using a piping bag fitted with a 10mm closed-star tip. Chill for at least 15 mins, or until firm. 5. Bake at 165°C for 20–25 mins until edges are lightly golden and centres remain pale. Cool completely on the tray. Pumpkin Shortbread & Ghost Linzers 🎃👻 Shortbread dough * 160g unsalted butter, softened * 90g icing sugar * 2 egg yolks * 210g cake flour * 20g almond flour * 20g cornstarch * 2g salt Pumpkin cookies: 10g pumpkin powder, egg yolk for brushing, pumpkin seeds Ghost linzers: Miso caramel, icing sugar, pecans 1. Cream butter and icing sugar until smooth. Mix in yolks, followed by the dry ingredients to form a dough. 2. Divide in half and knead pumpkin powder into one portion. 3. Roll pumpkin dough between two sheets of parchment paper to 6mm thick. Chill until firm, then stamp out pumpkin shapes. Brush with egg yolk, score ridges with a toothpick and press pumpkin seeds into the dough for stems. 4. Roll plain dough between parchment paper to 4mm thick. Chill until firm, then stamp out ghost shapes. Use a straw and round piping tip to cut out the faces! 5. Bake at 165°C for 12–15 mins, or until lightly golden. 6. Cool completely, then dust ghost tops with icing sugar and sandwich with miso caramel. #disneypartner #disneyhalloween #cookies #halloween #Recipe
Halloween Cookie Box! 🐶🎃👻 A spooky szn twist on the piped butter cookie recipe from my upcoming cookbook, Cozy Baking Life! I’ve also adapted the same recipe into shortbread to make these pumpkin cookies and ghost linzers! :) Puppy Piped Butter Cookies 🐶 * 160g Golden Churn canned butter ( very very soft! almost melted! ) * 60g pure icing sugar * 30g egg whites * 160g cake flour * 30g cornflour * ¼ tsp fine sea salt * ½ tsp vanilla extract Choc dough: 9g cocoa powder + a little milk, as needed 1. Cream butter, salt, vanilla and sifted icing sugar just until smooth (1-2 mins). Do not overbeat, or the cookies may lose their ridges! 2. Gradually mix in egg whites, then sift in cornflour and cake flour. Fold gently until smooth and pipeable. It should be slightly thicker than mashed potatoes. 3. Divide dough in half. Mix cocoa powder into one portion, adding a little milk if needed. 4. Pipe puppy shapes using a piping bag fitted with a 10mm closed-star tip. Chill for at least 15 mins, or until firm. 5. Bake at 165°C for 20–25 mins until edges are lightly golden and centres remain pale. Cool completely on the tray. Pumpkin Shortbread & Ghost Linzers 🎃👻 Shortbread dough * 160g unsalted butter, softened * 90g icing sugar * 2 egg yolks * 210g cake flour * 20g almond flour * 20g cornstarch * 2g salt Pumpkin cookies: 10g pumpkin powder, egg yolk for brushing, pumpkin seeds Ghost linzers: Miso caramel, icing sugar, pecans 1. Cream butter and icing sugar until smooth. Mix in yolks, followed by the dry ingredients to form a dough. 2. Divide in half and knead pumpkin powder into one portion. 3. Roll pumpkin dough between two sheets of parchment paper to 6mm thick. Chill until firm, then stamp out pumpkin shapes. Brush with egg yolk, score ridges with a toothpick and press pumpkin seeds into the dough for stems. 4. Roll plain dough between parchment paper to 4mm thick. Chill until firm, then stamp out ghost shapes. Use a straw and round piping tip to cut out the faces! 5. Bake at 165°C for 12–15 mins, or until lightly golden. 6. Cool completely, then dust ghost tops with icing sugar and sandwich with miso caramel. #disneypartner #disneyhalloween #cookies #halloween #Recipe
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