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@maano.bili17: #unfreezemyacount #viralthisvedio #goviralvideo #unfreezemyacount #viralthisvedio #goviralvideo #unfreezemyacount

Simi.Simi
Simi.Simi
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Region: PK
Saturday 20 September 2025 20:18:31 GMT
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gulzarkhan7858
gulzarkhan7858 :
🥰🥰🥰
2025-09-20 21:23:13
0
user3148556932393
user3148556932393 :
heyyye sdaky Mari Jan 💕❤️❤️❤️❤
2025-09-20 22:38:23
0
afaqali350
Malik Afaq :
acha G 🥰🥰
2025-09-21 08:16:12
0
nasirshergill78
Nasir Sher Gill :
wow
2025-09-21 09:40:47
0
nasirshergill78
Nasir Sher Gill :
kider ho ye
2025-09-21 09:41:04
0
waqasali121314
ʟᴏʜᴀʀ 👑⚔️🥷💯 :
🥰🥰🥰
2025-09-21 17:45:21
0
ramzanjanisarghoda
ramzanjanisarghoda :
❤️❤️❤
2025-10-12 20:23:24
0
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edible flower shortbread cookies are peak spring! this recipe comes from @loriastern’s gorgeous new book: #eatyourflowerscookbook these were so fun to make and they also taste AMAZING. perfect for mother’s day. 1 ½ cups (3 sticks, 339g) unsalted butter, at room temperature 1 1/3 (300g) cups granulated cane sugar 2 teaspoons (10g) kosher salt 3 egg yolks (60g) 2 tablespoons (25g) Fair Trade vanilla extract 4 cups (611g) all-purpose organic flour ½ cup blue bachelor flowers ½ cup edible flowers In the bowl of a mixer fitted with a paddle attachment, beat together the butter, sugar, and salt on medium speed until completely combined for approximately 1 to 2 minutes. Add the yolks and vanilla then mix until just combined. Add the flour and mix on low speed until the dough comes together in a ball. Remove the dough from the bowl and place on a large sheet of parchment paper. Place another piece of parchment on top and roll the dough until it’s 1/3” thick. Reroll and cut with any remaining scraps. Remove the top piece of parchment paper and stamp out your cookies with a 3” round cookie cutter before artfully decorating each round with the blue bachelor flowers and pomegranate petals. Once the flowers have been placed, put a sheet of parchment paper on top and gently roll over each cookie to fix the flowers and herbs in place. One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board. Once you have filled up your cutting board with cookies, put it into the freezer overnight and up to 24 hrs. This allows the flowers and herbs to keep their vibrant complexions amidst the hot oven temperature. When you’re ready to bake, preheat the oven to 360°F. Line a baking sheet with parchment paper and arrange the cookies, leaving ¼” space between each. Place the baking sheet in the center rack of the oven and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown. Transfer to a cooling rack and sprinkle with organic cane sugar. Voilá! #cookies #shortbreadcookies
edible flower shortbread cookies are peak spring! this recipe comes from @loriastern’s gorgeous new book: #eatyourflowerscookbook these were so fun to make and they also taste AMAZING. perfect for mother’s day. 1 ½ cups (3 sticks, 339g) unsalted butter, at room temperature 1 1/3 (300g) cups granulated cane sugar 2 teaspoons (10g) kosher salt 3 egg yolks (60g) 2 tablespoons (25g) Fair Trade vanilla extract 4 cups (611g) all-purpose organic flour ½ cup blue bachelor flowers ½ cup edible flowers In the bowl of a mixer fitted with a paddle attachment, beat together the butter, sugar, and salt on medium speed until completely combined for approximately 1 to 2 minutes. Add the yolks and vanilla then mix until just combined. Add the flour and mix on low speed until the dough comes together in a ball. Remove the dough from the bowl and place on a large sheet of parchment paper. Place another piece of parchment on top and roll the dough until it’s 1/3” thick. Reroll and cut with any remaining scraps. Remove the top piece of parchment paper and stamp out your cookies with a 3” round cookie cutter before artfully decorating each round with the blue bachelor flowers and pomegranate petals. Once the flowers have been placed, put a sheet of parchment paper on top and gently roll over each cookie to fix the flowers and herbs in place. One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board. Once you have filled up your cutting board with cookies, put it into the freezer overnight and up to 24 hrs. This allows the flowers and herbs to keep their vibrant complexions amidst the hot oven temperature. When you’re ready to bake, preheat the oven to 360°F. Line a baking sheet with parchment paper and arrange the cookies, leaving ¼” space between each. Place the baking sheet in the center rack of the oven and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown. Transfer to a cooling rack and sprinkle with organic cane sugar. Voilá! #cookies #shortbreadcookies

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