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@px_0x1: *[ مو هذا الحسبته لطولك ]* أداء: الملا محمد_باقر_الخاقاني וࡋߺࡋߺهم 𐭦ߺܒ߲ߺࡋߺ ࡋߺ𐬛ࡋߺࡅ࡙ߺܭ וࡋߺܦ࠭ߺ𐬠ج مجالس شهر محرم الحرام لسنة 1448 هـ - 2026 م ليالي العشرة الأولى من شهر المحرم عزاء حسينية غريب طوس ع #محمد_باقر_الخاقاني #اللهم_عجل_لوليك_الفرج #ypfッ #anime #شعب_الصيني_ماله_حل😂😂

عـَقيل مـُسلم || Aqeel Muslim
عـَقيل مـُسلم || Aqeel Muslim
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Friday 07 August 2026 21:33:35 GMT
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Menstrual Phase Blueberry cookies 1/2 cup blueberries 1/2 cup chestnut flour 1/2 cup regular flour  1.5 tsp cornstarch 1.5 tsp teaspoons baking powder 1/4 teaspoon kosher salt 1/3 cup unsalted butter or vegan baking stick, room temperature  1/2 cup plus 2 tablespoons of granulated sugar (keep the 2 tablespoons separate for rolling) 1 tablespoons milk ½ cup unsalted butter or vegan baking stick, room temperature 1 ¼ cups plus 2 tablespoons of granulated sugar (keep the 2 tablespoons separate for rolling) 1 heaping tablespoons cornstarch mixed with 1.5 tablespoons water 1. Cook down your blueberries on the stove with about 1/4 cup water until they are soft and jammy, set aside  2. Add all dry ingredients to a bowl, set aside 3. Best butter and sugar together until smooth and creamy 4. Add 2 tbs blueberries (you may have some left over, but you can also add more if it doesn’t look purple enough to you), 2 tbs milk, and cornstarch to butter and beat again  5. Slowly beat in dry ingredients  6. Cover and let sit in fridge for at least two hours until chilled 7. When dough is cool and firm, roll into balls and then roll in granulated sugar before placing on baking sheet 8. Bake at 325 for 15 mins and enjoy!
Menstrual Phase Blueberry cookies 1/2 cup blueberries 1/2 cup chestnut flour 1/2 cup regular flour  1.5 tsp cornstarch 1.5 tsp teaspoons baking powder 1/4 teaspoon kosher salt 1/3 cup unsalted butter or vegan baking stick, room temperature  1/2 cup plus 2 tablespoons of granulated sugar (keep the 2 tablespoons separate for rolling) 1 tablespoons milk ½ cup unsalted butter or vegan baking stick, room temperature 1 ¼ cups plus 2 tablespoons of granulated sugar (keep the 2 tablespoons separate for rolling) 1 heaping tablespoons cornstarch mixed with 1.5 tablespoons water 1. Cook down your blueberries on the stove with about 1/4 cup water until they are soft and jammy, set aside  2. Add all dry ingredients to a bowl, set aside 3. Best butter and sugar together until smooth and creamy 4. Add 2 tbs blueberries (you may have some left over, but you can also add more if it doesn’t look purple enough to you), 2 tbs milk, and cornstarch to butter and beat again  5. Slowly beat in dry ingredients  6. Cover and let sit in fridge for at least two hours until chilled 7. When dough is cool and firm, roll into balls and then roll in granulated sugar before placing on baking sheet 8. Bake at 325 for 15 mins and enjoy!

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