@sawsan6412: #مساء_جميل #طاقة_إيجابية #الشعب_الصيني_ماله_حل😂✌️ #فرفشه_ضحك_وناسه😂😂😂😂

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Saturday 17 October 2026 14:12:20 GMT

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كرم :

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2026-10-17 14:14:24

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ahmad akkad :

2026-10-17 14:36:44

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ahmad akkad :

2026-10-17 14:36:38

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ahmad akkad :

2026-10-17 14:36:41

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ahmad akkad :

2026-10-17 14:36:50

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تابعيني لو سمحتي

2026-10-17 14:17:07

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THE BEST SOURDOUGH CHRISTMAS COOKIES😍 I may be a little biased, but these are seriously the best cookies I’ve ever made! You will LOVE them!!🫶🏼 Recipe👇🏼#sourdough #christmascookies Triple Chocolate Peppermint Sourdough Cookies 1 cup cold butter 1 1/2 cups white sugar 2 large eggs 1/2 cup sourdough discard 1 1/2 teaspoons peppermint extract 1 1/2 teaspoons vanilla extract 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 tablespoon cornstarch 1/2 teaspoon salt 2 1/2 cups all-purpose flour 1 cup semi-sweet chocolate chips 1 cup white chocolate chips 10 mini candy canes (crushed) Instructions 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cubed cold butter and granulated sugar. Start mixing on low speed for 30 seconds, then increase the speed to medium and beat for another minute. 2. Add the eggs and sourdough discard. Then, mix in the vanilla and peppermint extracts. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated. 3. Add cocoa powder, baking soda, cornstarch, salt, and flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough just comes together. 4. Once the dough is formed, fold semi-sweet chocolate chips and white chocolate chips. 5. Cover the dough and refrigerate for at least 20 minutes to firm up. You can also allow your dough to ferment in the fridge for up to 72 hours before baking. 6. Preheat your oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat. 7. Using a digital kitchen scale, portion out roughly 85 gram balls of dough (approximately the size of a golf ball). For best results, shape the dough into taller mounds to encourage better spreading. Crush candy canes in a plastic bag and add to a shallow dish. Press top of dough ball into crushed candy canes. Arrange the dough balls on the prepared baking sheet about 3 inches apart and push top of dough ball down SLIGHTLY to flatten the very bottom of the cookie some to promote even baking. 8. Bake for 12 minutes. The cookies will still be soft in the center when done. 9. Let the cookies cool on the baking sheets for at least 20 minutes so that they can set before serving. 10. Keep any unused dough refrigerated until ready to bake. Enjoy! :)

THE BEST SOURDOUGH CHRISTMAS COOKIES😍 I may be a little biased, but these are seriously the best cookies I’ve ever made! You will LOVE them!!🫶🏼 Recipe👇🏼#sourdough #christmascookies Triple Chocolate Peppermint Sourdough Cookies 1 cup cold butter 1 1/2 cups white sugar 2 large eggs 1/2 cup sourdough discard 1 1/2 teaspoons peppermint extract 1 1/2 teaspoons vanilla extract 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 tablespoon cornstarch 1/2 teaspoon salt 2 1/2 cups all-purpose flour 1 cup semi-sweet chocolate chips 1 cup white chocolate chips 10 mini candy canes (crushed) Instructions 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cubed cold butter and granulated sugar. Start mixing on low speed for 30 seconds, then increase the speed to medium and beat for another minute. 2. Add the eggs and sourdough discard. Then, mix in the vanilla and peppermint extracts. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated. 3. Add cocoa powder, baking soda, cornstarch, salt, and flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough just comes together. 4. Once the dough is formed, fold semi-sweet chocolate chips and white chocolate chips. 5. Cover the dough and refrigerate for at least 20 minutes to firm up. You can also allow your dough to ferment in the fridge for up to 72 hours before baking. 6. Preheat your oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat. 7. Using a digital kitchen scale, portion out roughly 85 gram balls of dough (approximately the size of a golf ball). For best results, shape the dough into taller mounds to encourage better spreading. Crush candy canes in a plastic bag and add to a shallow dish. Press top of dough ball into crushed candy canes. Arrange the dough balls on the prepared baking sheet about 3 inches apart and push top of dough ball down SLIGHTLY to flatten the very bottom of the cookie some to promote even baking. 8. Bake for 12 minutes. The cookies will still be soft in the center when done. 9. Let the cookies cool on the baking sheets for at least 20 minutes so that they can set before serving. 10. Keep any unused dough refrigerated until ready to bake. Enjoy! :)

#ဖုန််းသံချိုချိုလေး #ဂစ်တာလေး #ဖုန်းခေါ်သံလေးထားချင်တယ်ဆို #အဆင်ပြေပါစေဗျ😘

#ဖုန််းသံချိုချိုလေး #ဂစ်တာလေး #ဖုန်းခေါ်သံလေးထားချင်တယ်ဆို #အဆင်ပြေပါစေဗျ😘

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