@o8rtau5yx1: 我想在这里打听一下有没有人能帮忙买U或者想学的，我们换汇公司海外客户要求用USDT回款，单子太多买不过来了，如果有人帮忙，你6.8买的我都9.8收，多少都要，寻求长期合作的伙伴#换汇#赚钱#usdt

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Thursday 08 October 2026 15:40:57 GMT

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Chai Cookies w/ Maple Glaze Episode 3 of “The Cookie Series” Cookies: - 1/2 cup unsalted butter, cold, cubed - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 large egg + 1 egg yolk - 2 tsp vanilla extract - 1 1/2 cup all-purpose flour - 1 tsp cornstarch - 1/2 tsp baking soda - 1/4 tsp baking powder - 1/2 tsp salt - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/2 tsp ground cardamom - 1/4 tsp ground cloves - 1/4 tsp ground nutmeg Rolling sugar: - 1/4 cup granulated sugar - 1/4 tsp cinnamon - 1/4 tsp cardamom Glaze: - 3/4 cup powdered sugar - 1-2 tbsp milk or water - 1/2 tsp vanilla extract - 1 tsp maple syrup Freeze dough for 15-20 minutes Bake at 375 F for 8-10 minutes Makes 8-9 cookies (I used 3 tbsp scoop) Instructions: Start by mixing the cold, cubed butter with the brown sugar and granulated sugar until combined. Add the egg, extra egg yolk, and vanilla, and mix until smooth. The cold butter helps the cookies to stay thick rather than spread too much in the oven, while the extra egg yolk adds richness and chew. Add the dry ingredients to the wet ingredients and mix just until a dough forms. flour, cornstarch, baking soda, baking powder, salt, and all of the chai spices, cinnamon, ginger, cardamom, cloves, and nutmeg. Scoop the dough—I used a 3 tbsp scoop—and coat each one generously in the spiced sugar. Then freeze the dough for about 15 to 20 minutes to firm up the butter before baking, which helps keep the cookies from spreading too much. Bake at 375°F for about 8 to 10 minutes, until the edges are set but the centers are still soft. Let them cool before adding the glaze. For the maple glaze, mix powdered sugar, milk, vanilla, and maple syrup until smooth. Drizzle it over the cooled cookies. And there we have it—thick, soft, and chewy chai cookies with a sweet maple glaze. #cookies #chai #dessert #baking #Recipe

Chai Cookies w/ Maple Glaze Episode 3 of “The Cookie Series” Cookies: - 1/2 cup unsalted butter, cold, cubed - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 large egg + 1 egg yolk - 2 tsp vanilla extract - 1 1/2 cup all-purpose flour - 1 tsp cornstarch - 1/2 tsp baking soda - 1/4 tsp baking powder - 1/2 tsp salt - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/2 tsp ground cardamom - 1/4 tsp ground cloves - 1/4 tsp ground nutmeg Rolling sugar: - 1/4 cup granulated sugar - 1/4 tsp cinnamon - 1/4 tsp cardamom Glaze: - 3/4 cup powdered sugar - 1-2 tbsp milk or water - 1/2 tsp vanilla extract - 1 tsp maple syrup Freeze dough for 15-20 minutes Bake at 375 F for 8-10 minutes Makes 8-9 cookies (I used 3 tbsp scoop) Instructions: Start by mixing the cold, cubed butter with the brown sugar and granulated sugar until combined. Add the egg, extra egg yolk, and vanilla, and mix until smooth. The cold butter helps the cookies to stay thick rather than spread too much in the oven, while the extra egg yolk adds richness and chew. Add the dry ingredients to the wet ingredients and mix just until a dough forms. flour, cornstarch, baking soda, baking powder, salt, and all of the chai spices, cinnamon, ginger, cardamom, cloves, and nutmeg. Scoop the dough—I used a 3 tbsp scoop—and coat each one generously in the spiced sugar. Then freeze the dough for about 15 to 20 minutes to firm up the butter before baking, which helps keep the cookies from spreading too much. Bake at 375°F for about 8 to 10 minutes, until the edges are set but the centers are still soft. Let them cool before adding the glaze. For the maple glaze, mix powdered sugar, milk, vanilla, and maple syrup until smooth. Drizzle it over the cooled cookies. And there we have it—thick, soft, and chewy chai cookies with a sweet maple glaze. #cookies #chai #dessert #baking #Recipe

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#amordemadre❤️

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