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@ahmoseeconomyy: تابعوا أحدث تحليلاتنا هنا 👇 https://modakharaty.com هل أنت مستعد لمواجهة الطوفان القادم في النظام المالي العالمي قبل أن تتغير قواعد اللعبة تماماً؟ 🤔 الذهب ليس مجرد معدن زينة، إنه الملاذ الأخير في معركة اقتصادية تُعاد فيها صياغة خريطة الثروة العالمية، والرسائل من كبار المستثمرين واضحة: العالم يتجه نحو الأصول الصلبة بعيداً عن وهم الأرقام الرقمية. 📉💰 #الذهب #اقتصاد #استثمار #توقعات_السوق #فلوس

Ahmose Economy اقتصاد أحمس
Ahmose Economy اقتصاد أحمس
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Thursday 06 August 2026 13:00:23 GMT
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Peppermint Bark Cookies Ingredients: Cookie Dough: •1 cup unsalted butter, softened •1 cup light brown sugar, packed •¾ cup granulated sugar •2 eggs, room temperature •1 tablespoon vanilla extract •3½ cups all-purpose flour •1 teaspoon baking powder •1 teaspoon kosher salt •¼ teaspoon baking soda •1 cup white chocolate chips •1 cup peppermint crunch (or 1 cup crushed candy cane) Chocolate Bottom: •10 ounces dark chocolate chunks •1 teaspoon coconut oil Directions: 1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until light and fluffy. 3. Add the eggs and vanilla and mix until combined. 4. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. 5. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined. 6. Fold in the white chocolate chips and peppermint pieces. 7. Using a 3 tablespoon cookie scoop, scoop the dough out onto the prepared baking sheet, leaving at least 2 inches between each. Use your hand, or the bottom of a glass to flatten each dough ball to about ½-inch thickness. 8. Bake for 10-12 minutes, or until the edges are lightly golden and the center is just set. 9. Allow the cookies to cool on the pan for about 5 minutes, then transfer to a rack to cool completely. 10. Once the cookies are cooled, use a double boiler to melt the dark chocolate and coconut oil, stirring frequently until smooth. 11. Line a large baking sheet with a fresh sheet of parchment. Working one at a time, spoon about 1-2 tablespoons of chocolate onto the parchment and gently press the bottom of the cookie onto the chocolate just until you see it start to come to the edges. 12. Allow the chocolate to set completely before removing from the parchment. If desired, place the cookies in the fridge or freezer to speed up the setting process. 13. Store the cookies in an airtight container with parchment between each layer. Note- This recipe makes about 18 cookies. #peppermintbarkcookies #peppermintdesserts #whitechocolatepeppermint #holidaydesserts #dahliadreamsrecipes
Peppermint Bark Cookies Ingredients: Cookie Dough: •1 cup unsalted butter, softened •1 cup light brown sugar, packed •¾ cup granulated sugar •2 eggs, room temperature •1 tablespoon vanilla extract •3½ cups all-purpose flour •1 teaspoon baking powder •1 teaspoon kosher salt •¼ teaspoon baking soda •1 cup white chocolate chips •1 cup peppermint crunch (or 1 cup crushed candy cane) Chocolate Bottom: •10 ounces dark chocolate chunks •1 teaspoon coconut oil Directions: 1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until light and fluffy. 3. Add the eggs and vanilla and mix until combined. 4. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. 5. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined. 6. Fold in the white chocolate chips and peppermint pieces. 7. Using a 3 tablespoon cookie scoop, scoop the dough out onto the prepared baking sheet, leaving at least 2 inches between each. Use your hand, or the bottom of a glass to flatten each dough ball to about ½-inch thickness. 8. Bake for 10-12 minutes, or until the edges are lightly golden and the center is just set. 9. Allow the cookies to cool on the pan for about 5 minutes, then transfer to a rack to cool completely. 10. Once the cookies are cooled, use a double boiler to melt the dark chocolate and coconut oil, stirring frequently until smooth. 11. Line a large baking sheet with a fresh sheet of parchment. Working one at a time, spoon about 1-2 tablespoons of chocolate onto the parchment and gently press the bottom of the cookie onto the chocolate just until you see it start to come to the edges. 12. Allow the chocolate to set completely before removing from the parchment. If desired, place the cookies in the fridge or freezer to speed up the setting process. 13. Store the cookies in an airtight container with parchment between each layer. Note- This recipe makes about 18 cookies. #peppermintbarkcookies #peppermintdesserts #whitechocolatepeppermint #holidaydesserts #dahliadreamsrecipes

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