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@awnnn444: А вы как считаете? #пабг #пабгмобайл

awnnn444
awnnn444
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Region: UA
Wednesday 24 June 2026 15:54:57 GMT
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a6542205
A :
есть такая сенса это моя сенса
2026-06-24 16:37:56
1
ybity0
￴ ￴￴￴￴ ￴￴ ￴ :
первый
2026-06-24 16:22:51
0
konecdet
love me :
че за очки?
2026-06-24 18:05:12
1
ttbers_one
Bers_one :
владос крутой
2026-06-26 21:27:30
0
gudol16
GUDOL :
2026-06-24 16:09:23
0
tarxynoff
🩶『TÂŘXŸÑ』🩶 :
а откуда эти очки?
2026-07-01 09:15:07
0
nagi.tilit
наги тильт :
Если я куплю у тебя настройки ты просто скинешь или будешь в демке делать
2026-07-10 19:08:22
0
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While dusting off my vintage mixing bowls, I felt a sudden urge to bake some festive fall treats! There's something so fun about shaping buttery shortbread into cozy thumbprint cookies with candy pumpkins and brightly sprinkled sugar cookies. These Spooky Autumn Pumpkin Thumbprint Cookies and Sprinkle Cookies are a delightful Halloween treat. They feature buttery shortbread with bright orange candy pumpkins, and soft cookies covered in vibrant fall-colored nonpareil sprinkles. GET YOUR COOK ON with NancyG! Bite into one of these harvest cookies for a crisp, sparkling outer edge that melts into a rich, buttery, and tender shortbread crumb. The combination of sweet shortbread, crunchy sprinkles, and candy pumpkins makes every bite a masterpiece of flavor! Recipe Basics Yield: Serves 4 to 6 (approx. 8 cookies) Measurements: USA Standard Ingredients: 3 cups All-purpose flour 1 teaspoon Baking powder ½ teaspoon Salt 1 cup Unsalted butter, softened 1 cup Powdered sugar 1 Large egg 2 teaspoons Vanilla extract 1 cup Miniature candy pumpkins 1 cup Fall-colored nonpareil sprinkles (orange, yellow, white) Instructions: 1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and powdered sugar together on medium speed until smooth and creamy. 3. Add Wet Ingredients: Beat in the egg and vanilla extract until completely incorporated into the butter mixture. 4. Shape and Thumbprint Dough: Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Shape half into round balls rolled in fall sprinkles, and shape the other half into thumbprint cookies with a deep indentation in the center. 5. Bake and Decorate: Place all cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes until set. Press a miniature candy pumpkin into the center of each thumbprint cookie while warm and let cool completely. Chef’s Notes by NancyG: Pumpkin Tip: Press candy pumpkins into the thumbprint indentations immediately after the cookies come out of the oven to secure them. Storage: Keep these autumn pumpkin cookies in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): Calories: 350 Fat: 16g Protein: 3g Carbs: 48g #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #PumpkinCookies
While dusting off my vintage mixing bowls, I felt a sudden urge to bake some festive fall treats! There's something so fun about shaping buttery shortbread into cozy thumbprint cookies with candy pumpkins and brightly sprinkled sugar cookies. These Spooky Autumn Pumpkin Thumbprint Cookies and Sprinkle Cookies are a delightful Halloween treat. They feature buttery shortbread with bright orange candy pumpkins, and soft cookies covered in vibrant fall-colored nonpareil sprinkles. GET YOUR COOK ON with NancyG! Bite into one of these harvest cookies for a crisp, sparkling outer edge that melts into a rich, buttery, and tender shortbread crumb. The combination of sweet shortbread, crunchy sprinkles, and candy pumpkins makes every bite a masterpiece of flavor! Recipe Basics Yield: Serves 4 to 6 (approx. 8 cookies) Measurements: USA Standard Ingredients: 3 cups All-purpose flour 1 teaspoon Baking powder ½ teaspoon Salt 1 cup Unsalted butter, softened 1 cup Powdered sugar 1 Large egg 2 teaspoons Vanilla extract 1 cup Miniature candy pumpkins 1 cup Fall-colored nonpareil sprinkles (orange, yellow, white) Instructions: 1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and powdered sugar together on medium speed until smooth and creamy. 3. Add Wet Ingredients: Beat in the egg and vanilla extract until completely incorporated into the butter mixture. 4. Shape and Thumbprint Dough: Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Shape half into round balls rolled in fall sprinkles, and shape the other half into thumbprint cookies with a deep indentation in the center. 5. Bake and Decorate: Place all cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes until set. Press a miniature candy pumpkin into the center of each thumbprint cookie while warm and let cool completely. Chef’s Notes by NancyG: Pumpkin Tip: Press candy pumpkins into the thumbprint indentations immediately after the cookies come out of the oven to secure them. Storage: Keep these autumn pumpkin cookies in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): Calories: 350 Fat: 16g Protein: 3g Carbs: 48g #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #PumpkinCookies

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