cookies hias

Bahan :

- 300 gr mentega

- 100 gr gula halus

- 4 butir merah telur

- 500 gr tepung terigu

- 1 sdm maizena

- 1 sdt vanilla

Caranya :

1. Mentega dan gula halus dikocok sampai lembut, masukkan kuning telur kocok lagi sampai tercampur rata, masukkan terigu, maizena dan vanilla aduk rata.

2. Gilas dan cetak adonan sesuai keinginan.

3. Panggang dalam oven yang telah dipanaskan 160 derajat C hingga matang dan berwarna kuning keemasan.

ICING

- 250 gr gula halus

- 1 butir putih telur

- 2 tsp lemon juice

Cara membuat:

1. Kocok putih telur hingga kaku.

2. Masukkan gula, kocok terus hingga rata. Masukkan lemon juice kocok hingga rata.

3. Siap diwarnai.

Penyelesaian

Hias kue yang sudah dingin dengan icing sesuai selera.

Panggang kembali kue dengan suhu rendah selama 15 menit untuk mematikan mikroba dalam putih telur serta mempercepat proses pengeringan icing.

Chocolate Chip Cookies

Ingredients

(makes about 24 cookies)

115g butter, softened

115g caster sugar

1 egg, lightly beaten

1 tsp vanilla extract

175g plain flour

175g plain or semisweet chocolate chips

Method

• Preheat oven to 180degC.



• Line baking trays with parchment paper.



• With a wooden spoon or electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.



• Beat in the egg gradually.



• Mix well after each addition.



• Add in vanilla extract, mix well.



• Sift the flour over the mixture, fold in with wooden spoon or a spatula.



• Fold in the chocolate chips.



• Drop tablespoonfuls of the cookie dough onto the prepared baking tray.



• Leave some space between the cookies to allow for spreading.



• Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.



• Bake for 10 mins or until golden.



• Transfer to a wire rack to cool completely.

Variations:

* Chocolate - substitute 1 tablespoon unsweetened cocoa powder for the same amount of flour.

* Replace chocolate chips with equal quantity of whole or coarsely chopped nuts such as macadamia nuts or hazelnuts; or use combination of both chocolate chips and nuts - 75g of each.

sugar cookie

Grid ini resep cookienya ..

KUKIS TULANG

Bahan:*

300 gr mentega*

100 gr gula
*

4 butir kuning telur*

500 gr terigu*

1 sdm maizena*

1 sdt Vanilla bubuk

Cara:*

Mentega dan gula halus dikocok sampai lembut, masukkan kuning telur, kocok lagi sampai tercampur rata. Kemudian masukkan ayakan campuran terigu, maizena, dan vanilla. Aduk sampai rata.* Gilas adonan dan cetak sesuai selera, letakkan stik es ditengah (dioles putih telur dulu biar lengket).* Panggang dengan suhu 160 derajat Celcius sampai matang kuning keemasan.* Setelah dingin hias dengan Royal Icing. Panggang lagi dengan suhu rendah 10-15 menit, supaya matang putih telurnya.

ROYAL ICING:

60 cc putih telur ( kurang lebih 2 butir telur)

225 gr gula halus , ayak

1 sdt air jeruk nipis

1 sdt cuka ( aku nggak pake)

Kocok putih telur dan gula sampai kental, masukkan air jeruk aduk rata. Sesuai kekentalan yang diinginkan. Pisahkan , beri warna dan masukkan piping bag , dan siap untuk menghias

Swedish Sandwich Cookies Syltkakor

Ingredients:
1 cup butter, softened

1/2 cup plus 2 tablespoons sugar, divided

1 egg yolk

1 egg, separated

2 to 2-1/4 cups all-purpose flour

3 tablespoons ground almonds

2/3 cup red currant or strawberry jelly

Preparation:

1.
Grease and flour cookie sheets; set aside. Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in 2 egg yolks.

2.
Gradually add 1-1/2 cups flour; beat at low speed until well blended. Stir in additional flour with spoon to form stiff dough. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours.

3.
Preheat oven to 375°F. Unwrap 1 disc and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 3/16-inch thickness. Cut dough with floured 2-1/4-inch round cookie cutter. Place cutouts 1-1/2 to 2 inches apart on prepared cookie sheets. Gently knead dough trimmings together; reroll and cut out more cookies.

4.
Unwrap remaining dough disc and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 3/16-inch thickness. Cut dough with floured 2-1/4-inch scalloped cookie cutter. Cut 1-inch centers out of scalloped cookies. Place cutouts 1-1/2 to 2 inches apart on prepared cookie sheets. Cut equal numbers of round and scalloped cookies.

5.
Beat egg white in small cup with wire whisk. Combine almonds and remaining 2 tablespoons sugar in small bowl. Brush each scalloped cookie with egg white; sprinkle with sugar mixture. Bake all cookies 8 to 10 minutes or until firm and light golden brown. Remove cookies to wire racks; cool completely.

6.
To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie. Repeat with remaining cookies and jelly. Store tightly covered at room temperature or freeze up to 3 months.

Gooseberry thumbprint cookies krusbarsgrottor

Gooseberry thumbprint cookies

30 cookies
450 ml flour

100 ml sugar (vanilla infused)

1 tsp baking powder

200 gram butter

Around 100-200 ml gooseberry jam

Pre-heat convection oven to 175 degrees C.

Mix butter and sugar with an electric beater until light and fluffy.

Add flour and baking powder.

Divide dough in 30 walnut sized pieces and roll each to a ball.

Put each cookie in a small paper cup (småbrödsform in Swedish).

Press a thumb in the center of each cookie and fill with jam.

Bake the cookies until lightly golden, around 10-15 minutes.

swedish jam cookie syltkakor

These are traditional Swedish syltkakor - jam cookies - but I'm pretty sure they're similar to Thumbprint cookies. These are normally a bit bigger than the ones I made - I got 80 from the recipe that was supposed to be just 30. I actually intended to make them even smaller - I love mini! - but they turned out to swell just a little too much during baking. Anyway, they're absolutely delicious. It's a shortbread base with a little tiny bit of jam in them, and as there's so little jam, make sure you use a nice, flavorful kind. I used homemade raspberry-strawberry jam - delicous!This is a good recipe to make with kids, too. They'll enjoy poking their tiny fingers into the cookies, and if you put them jam (make sure it's seedless then) in a squeeze bottle, kids can easily help fill the cookies too. The only downside is that they really do need an hour in the fridge to firm up, but patient kids and adults will be rewarded with wonderfully tasty cookies. And they keep very well in the freezer!



Jam Cookies

makes 80 tiny cookies

4,5 dl (1,8 cups) flour
200 g butter, fridge cold
100 ml sugar
jam (you need a few spoonfuls)

Mix all the ingredients - except for the jam - in a food processor. Process in pulses until crumbly and just starting to come together. Roll into thin logs (about the width of your thumb) and cut into 6-7 mm thick slices. Place the slices cut side down on a cutting board that will fit into your fridge, and use your finger to poke a little hole in each cookie. (Not going all the way through of course.) Put the cookies in the fridge for an hour to firm up. Take out and fill each cookie with a tiny little bit of jam. Don't overfill them or it'll be a big mess in your oven. Bake at 175°C for 6-8 minutes. They should be lightly golden on the bottom, but not get much color on top. Leave them to cool on the cookie sheet, or they'll be too soft to move.

snow white

Bahan :

100 gr Margarin

50 gr Tepung gula

1 bt Kuning telur

125 gr Tepung terigu

100 gr Kacang mede sangria, haluskan

1/8 sdt Garam

100 gr Tepung gula khusus taburan

Cara membuat :

- Kocok margarine dan tepung gula 30 detik. Tambahkan kuning telur, kocok rata.

- Masukkan tepung terigu sambil diayak dam diaduk rata.

- Tambahkan kacang mede halus dan garam, aduk rata.

- Ambil 1 sendok teh adonan. Lalu bentuk bulan sabit.

- Oven 20 menit dengan suhu 160 derajat celcius. Angkat. Panas-panas gulingkan pada tepung gula.

Bahan:

150 g mentega tawar

100 g margarin

100 g gula pasir berbutir halus

200 g kacang mete, sangrai, tumbuk halus

250 g tepung terigu

Taburan, aduk rata:

100 g gula bubuk, ayak

1/2 sdt vanili bubuk

Cara membuat:

1. Kocok mentega, margarin dan gula pasir hingga lembut.

2. Masukkan mete halus dan tepung terigu secara bertahap sambil aduk hingga rata.

3. Bulatkan adonan, simpan dalam lemari es selama 1 jam.

4. Bentuk adonan menjadi bentuk bulan sabit.

5. Taruh di atas loyang datar dan panggang dalam oven panas selama 160 C selama 30 menit hingga kuning kecokelatan. Angkat.

6. Setelah agak dingin, taburi dengan gula bubuk hingga rata.

7. Simpan dalam stoples bertutup rapat.
(Untuk 750 gram)

kue kuping gajah

Bahan-bahan :

500 g tepung terigu protein sedang/cap segitiga biru

100 cc air2 butir telur ayam, kocok lepas

160 g gula halus

1 sdm minyak goreng

1 sdm susu bubuk

½ sdt vanili bubuk/pasta vanili

2 sdm cokelat bubuk

2 sdt pasta cokelat

½ sdt garam halusminyak untuk menggoreng

Cara Membuat:

1. Campur tepung terigu, gula halus, garam, susu bubuk dan vanili, aduk rata. Masukkan kocokan telur dan minyak, uleni hingga tercampur rata.

2. Tuang air sedikit demi sedikit sambil terus diuleni hingga terbentuk adonan yang kalis dan tercampur rata. Ambil seperempat adonan, biarkan putih. Tambahkan bubuk cokelat dan pasta cokelat pada sisa adonan. Aduk hingga tercampur rata.

3. Giling adonan putih di atas plastik higga ketebalan adonan 1 mm. Di tempat terpisah, giling adonan cokelat setebal ¼ cm. Tumpuk adonan putih di atas adonan cokelat, gulung dan padatkan. Simpan di dalam kulkas selama 1 jam atau hingga adonan agak mengeras.

4. Keluarkan adonan dari kulkas, Potong-potong dengan ketebalan 2 mm, giling kembali adonan yang telah di potong agar kue semakin tipis dan renyah. Lakukan hingga adonan habis.

5. Panaskan minyak banyak dalam wajan, goreng kuping gajah hingga matang, kering dan berwarna kuning kecokelatan. Angkat. Dinginkan. Kemas di dalam stoples kedap udara.

Untuk 650 g

Catatan :Tekan kuat saat menggulung adonan agar masing-masing adonan menyatu dengan erat. Agar lapisan tidak lepas saat digoreng, sebelum adonan ditumpuk dan digulung, olesi permukaan adonan dengan air menggunakan kuas. Tambahkan sedikit air jika adonan masih terlalu kering dan susah diuleni.