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@syahdotco: #alhaalfaperfume

Syah Suka Share 🤪
Syah Suka Share 🤪
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Thursday 08 October 2026 15:12:44 GMT
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I was watching the autumn rain outside when an idea for some whimsical magic sparked! I decided to bake something out of a fairy tale: charming green witch cookies with pointed black hats and friendly smiles. They're perfect for bringing a touch of enchanting fun to any Halloween celebration! These Wicked Witch Hat Sugar Cookies are a festive Halloween treat. They feature buttery shortbread cookies shaped like smiling green witches wearing pointed black hats with purple ribbon bands. Bite into one of these bewitching cookies to experience a crisp outer edge that melts into a rich, buttery crumb. The combination of classic vanilla shortbread and sweet, colorful royal icing makes every bite a masterpiece of flavor! Recipe Basics: * Yield: Serves 4 to 6 (approx. 12 cookies) * Measurements: USA Standard Ingredients: * 3 cups All-purpose flour * 1 teaspoon Baking powder * ¼ teaspoon Salt * 1 cup Unsalted butter, softened * 1 cup Granulated white sugar * 1 Large egg * 2 teaspoons Vanilla extract * 2 cups Powdered sugar * 3 tablespoons Milk * Green, black, and purple gel food coloring 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 granulated 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. Bake Cookie Bases: Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Roll out, cut into witch shapes using a themed cutter, place on a parchment-lined baking sheet, and bake at 350°F (175°C) for 10 to 12 minutes. Let cool completely. 5. Prepare Royal Icing: Whisk together the powdered sugar and milk until smooth, then divide into bowls to tint with green, black, and purple gel food coloring. 6. Decorate Witch Cookies: Flood the face portion with green icing and the hat portion with black icing, adding a purple ribbon band and cute candy eyes once the base layers set. Allow the icing to dry completely before serving. Chef’s Notes by NancyG: * Icing Consistency: Keep your royal icing at a smooth, flooding consistency so it settles evenly across the complex curves of the witch hat and face shapes. * Storage: Keep these decorated witch cookies stored in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): * Calories: 380 * Fat: 16g * Protein: 4g * Carbs: 55g #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #WitchCookies
I was watching the autumn rain outside when an idea for some whimsical magic sparked! I decided to bake something out of a fairy tale: charming green witch cookies with pointed black hats and friendly smiles. They're perfect for bringing a touch of enchanting fun to any Halloween celebration! These Wicked Witch Hat Sugar Cookies are a festive Halloween treat. They feature buttery shortbread cookies shaped like smiling green witches wearing pointed black hats with purple ribbon bands. Bite into one of these bewitching cookies to experience a crisp outer edge that melts into a rich, buttery crumb. The combination of classic vanilla shortbread and sweet, colorful royal icing makes every bite a masterpiece of flavor! Recipe Basics: * Yield: Serves 4 to 6 (approx. 12 cookies) * Measurements: USA Standard Ingredients: * 3 cups All-purpose flour * 1 teaspoon Baking powder * ¼ teaspoon Salt * 1 cup Unsalted butter, softened * 1 cup Granulated white sugar * 1 Large egg * 2 teaspoons Vanilla extract * 2 cups Powdered sugar * 3 tablespoons Milk * Green, black, and purple gel food coloring 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 granulated 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. Bake Cookie Bases: Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Roll out, cut into witch shapes using a themed cutter, place on a parchment-lined baking sheet, and bake at 350°F (175°C) for 10 to 12 minutes. Let cool completely. 5. Prepare Royal Icing: Whisk together the powdered sugar and milk until smooth, then divide into bowls to tint with green, black, and purple gel food coloring. 6. Decorate Witch Cookies: Flood the face portion with green icing and the hat portion with black icing, adding a purple ribbon band and cute candy eyes once the base layers set. Allow the icing to dry completely before serving. Chef’s Notes by NancyG: * Icing Consistency: Keep your royal icing at a smooth, flooding consistency so it settles evenly across the complex curves of the witch hat and face shapes. * Storage: Keep these decorated witch cookies stored in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): * Calories: 380 * Fat: 16g * Protein: 4g * Carbs: 55g #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #WitchCookies
angkat jari #fypシ #fyp
angkat jari #fypシ #fyp

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