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@tns.ek: متخصصون في تصميم وتنسيق الحدائق المنزلية والعامة توريد وتركيب العشب الصناعي حدائق وملاعب توريد وزراعة العشب الطبيعي بأنواعه توريد وزراعة الاشجار والورود والنخيل تركيب شلالات ونوافير وديكورات تركيب مظلات حديد وخشبية وكل ما يخص الحدائق يوجد صيانة شهرية 🌿🌿للاتصال 0542893684#

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Thursday 14 August 2025 17:35:02 GMT
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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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