Lemon Vanilla Cookie

Lemon Vanilla Cookie
Empty whatever is in your cookie jars or not. Prepare all the jars. Because we know a wonderful recipe that will fill them with deliciousness and make them eat as they eat. These cookies are the cure for those who want to get rid of the cold weather and weight of the winter slowly.

We recall the freshness of summer, the beauty of fresh fruits and vegetables, with the sweet scent of lemon. We also add the wonderful aroma of vanilla. We prepare delicious cookies that will create the feeling of being teleported to the seashore every time we bite.
Ingredients for Lemon Vanilla Cookie Recipe
150 grams of butter (melted, lukewarm)
1 egg
1 cup of powdered sugar
1 lemon zest
6 drops of lemon juice
1.5 pack vanillin
1 pack of baking powder
1/2 teaspoon of salt
2.5 – 3 glasses of flour
The Key to a Lemon Vanilla Cookie Recipe
If the amount of flour is missing while preparing the dough, you can add it. Instead of baking soda, you can use 1.5 teaspoons of baking soda and a few drops of lemon.

Cooking Suggestion of Lemon Vanilla Cookie Recipe
Be careful not to bake your cookies too much. When the colors turn slightly, take them out of the oven and run your oven on a fanless program.

How to Make Lemon Vanilla Cookie Recipe?
Melt the butter over low heat and let it rest for a few minutes at room temperature. Take the melted butter and egg in a bowl. Whisk lightly.
Add the powdered sugar into it and mix.
Then add the lemon zest, a few drops of lemon juice and vanillin.
Sift the baking powder, salt and flour and add. Make a homogeneous cookie dough by mixing.
Wrap the dough with cling film and rest in the refrigerator for about 1 hour.
Take the dough between two greaseproof paper. Open it to be 1 – 1.5 cm thick.
Make round shapes and transfer them onto wax paper.
Bake in the oven preheated to 180 degrees for 8-10 minutes. When the colors begin to turn slightly, remove from the oven and rest at room temperature. After they cool, sprinkle with powdered sugar on them.
After rest, consume it with pleasure.
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Best Christmas cake recipe – Cacao Squishy Cake

Best Christmas cake recipe – Cacao Squishy Cake
This cake is very different from the cakes you know, very yummy. With a tiny difference you will make during the baking process of the cakes, the inside of your cake can remain both soft and slightly moist. We are making a small difference in the ingredients of this wonderful cake with cocoa recipe. During the cooking phase, we put a container full of water into the oven from the front. The result is a deliciously delicious cake. Introducing: The recipe for soft cake with cocoa!
The cake has a different texture than the cakes we know. The reason is not only the cooking technique but also the fact that we add plenty of milk to it. This flavor that melts on the palate is a candidate to be one of the most favorite recipes among cake and cake recipes. We call your hands health already.
Ingredients for Cocoa Squishy Cake Recipe
For the cake:
1 glass of granulated sugar
3/4 cup oil
1.5 cups of milk
1 packet of baking powder
3 eggs
3 tablespoons of cocoa
3 – 3.5 glasses of flour
2 packs of vanilla
For the above:
250 grams of dark chocolate (containing 55 percent cocoa)
Key Point of Squishy Cake with Cocoa Recipe
Make sure that all ingredients, especially eggs, are at room temperature. Add the flour little by little according to the consistency of the mixture.

Baking Suggestion of the Cocoa Squishy Cake Recipe
The water-filled, heat-resistant container you will put in the oven will help your cake to be soft and moist while baking. If you wish, you can perform the cooking process without putting this container at all.

How to Make Cacao Squishy Cake Recipe?
Place a container full of water in your oven. Start heating your oven at 180 degrees.

Break the room temperature eggs into a bowl. Add powdered sugar on it.

With the help of a mixer or wire whisk, whisk the egg and sugar well, and make it a creamy consistency.

Then add milk and oil. Whisk for a few more minutes.

Transfer the baking powder, vanilla, cocoa and 1.5 cups flour into the mortar. Keep whisking well.

Add flour little by little, depending on the consistency of the cake. Obtain a medium viscosity cake mixture.

Transfer the mixture you have prepared to a greased floured medium size clamp cake mold. You can also use any other cake mold in the house.

Then put your cake in the oven. Bake your cake for 30-40 minutes in a controlled manner. The time may be longer depending on the performance of your oven.

Keep the heat-resistant container filled with water in the oven during cooking. When your cake is baked, remove it from the oven and let it cool at room temperature.

While your cake is warm, melt your bain-marie chocolate and pour it over your cake. When the cake is completely cooled on the chocolate, remove it from the mold and serve it by slicing. If you wish, you can serve without making chocolate sauce. Enjoy!
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Our 7 Most Cherished Christmas Cookies

Our Top 7 Most Cherished Christmas Cookies

Edible Tree Ornaments
1 cup (2 sticks) butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour

In a large bowl, cream the butter and sugar. Add eggs and vanilla; beat 1 to 2 minutes, until
light and fluffy. Gradually add flour and beat 2 minutes, or until well blended. Form dough into
a ball; cover and chill at least 2 hours.

Preheat oven to 350 degrees F. Divide dough into two pieces and return one to the

On a lightly floured work surface, using a rolling pin, roll the dough to 1/4-inch thickness.
Using cookie cutters, cut out assorted Christmas shapes and place on ungreased cookie
sheets. Repeat with remaining dough.

Bake 10 to 12 minutes, or until golden around the edges. Remove to a
wire rack and cool completely.
Before baking, use a straw to make a hole at the top of each cookie that
you plan to hang up. (That’s where you’ll thread them with ribbon for
hanging on the tree.) Then sprinkle them with colored sugar or sprinkles.
If you’d like, frost the cooled cookies with a glaze made of 2 cups
confectioners’ sugar, 2 tablespoons milk, and red or green food color

Carrot Cake
Ø Materials
· 4 eggs
· 1.5 cups sugar
· 1.5 glasses of milk
· ½ glass of oil
· 1 packet of baking powder
· 1 pack of vanilla
· 1 teaspoon of cinnamon
· margarine for mold lubrication
Ø For the cream on it;
· 2 tablespoons of corn starch
· 1 tea glass of sugar
· 2 glasses of milk
· Half a pack of vanilla
· 1 cup of grated carrot
· 1 glass of ground walnuts
· 3 glasses of flour
Operation steps:
· The mold is oiled and floured.
· Eggs break into a steel or glass whisk bowl. Adding sugar
Mix it with a mixer until it reaches a thick yogurt consistency.
· In a separate bowl, mix the flour, baking powder, cinnamon and vanilla.
· Put warm milk and oil on the beaten egg and mix it with a wooden spoon.
is mixed.
· Add the grated carrots and walnuts and mix again.
· Flour mixture is sifted and added to the liquid mixture.
It is mixed for a short time until a mixture is obtained.
· Pour the cake dough into the mold and spread it properly.
· Put it in a preheated 175-180 degree oven and cook for 40- 45 minutes.
· When it turns pink and feels like a sponge when pressed by hand,
It is taken and removed from the mold properly.
· Cream is prepared. For this;
o Corn starch and sugar are mixed in a pot,
o Cold milk is added slowly and mixed,
o It is put on the stove and mixed and cooked,
As soon as it is taken from the stove, it is poured over the cake.
· After the cream of the prepared cake is frozen, it is sliced ​​and served.
Carrot cake can be prepared without cream and powdered sugar can be sifted if desired.

Holiday Cherry Nut Logs
1 (12-ounce) package vanilla wafer
cookies, crushed
2 cups chopped pecans
2 cups raisins
1 1/2 cups mini marshmallows
1 (6-ounce) jar maraschino cherries,
drained and chopped
1 (14-ounce) can sweetened
condensed milk
1/4 cup confectioners’ sugar

  1. In a bowl, combine all ingredients except confectioners’ sugar; mix well.
  2. Form mixture into 4 equal-size logs.
  3. Place confectioners’ sugar in a shallow dish and roll logs in sugar, coating completely.
  4. Wrap each log in plastic wrap and chill for at least 4 hours, or until firm.
  5. Slice just before serving

Macadamia Nut Balls
2 cups all-purpose flour
1 cup (2 sticks) butter, softened
3/4 cup quick-cooking or old-fashioned rolled oats
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup macadamia nuts, coarsely
3/4 cup confectioners’ sugar

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, beat flour, butter, oats, granulated sugar, and vanilla until a dough forms.
    Stir in nuts; mix well then roll into 1-inch balls and place 1 inch apart on ungreased baking
  3. Bake 12 to 15 minutes, or until bottoms are light golden.
  4. Transfer to wire racks and allow to cool 10 minutes before rolling in confectioners’ sugar,
    coating completely.

Chocolate-Kissed Italian Biscotti
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 teaspoon anise extract
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1/2 teaspoon vegetable shortening
Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
In a bowl, combine flour, sugar, salt, baking powder, eggs, and anise; mix well and, using
your hands, work dough until it forms a ball. Work in walnuts until well combined then place
half dough on one baking sheet and form into a 2- x 12-inch loaf about 1-inch high. Repeat
with remaining dough on second baking sheet.
Bake 25 to 30 minutes, or until firm and light golden. Remove from oven and reduce heat to
325 degrees F.
Allow loaves to cool 5 minutes. Cut into 1/2-inch slices and place cut-side
down on baking sheets.
Bake 15 minutes then turn cookies over and bake an additional 15
minutes, or until very crisp. When cookies are cool, in a microwaveable
bowl, melt chocolate chips and vegetable shortening in microwave 1 to 1-1/2
minutes, stirring occasionally until smooth. Drizzle over biscotti and allow
chocolate to harden.

Butterscotch People
1 (11-ounce) package butterscotchflavored chips
1 cup (2 sticks) butter
5 cups all-purpose flour, plus extra
1 1/3 cups firmly packed light brown
2 teaspoons baking soda
1 egg
3 tablespoons miniature semisweet
chocolate chips

  1. Preheat oven to 375 degrees F.
  2. Melt butterscotch chips and butter in a medium saucepan over low heat until smooth, stirring continuously. Set aside and allow to cool slightly.
  3. In a bowl, combine flour, brown sugar, baking soda, and egg; mix well. Add slightly cooled
    butterscotch mixture and beat until well blended (dough will be crumbly).
  4. Shape into a ball and on a lightly floured cutting board with a floured rolling pin, roll dough
    out to a 1/4-inch thickness. Using boy and girl cookie cutters, cut out cookies and place on ungreased rimmed baking sheets. Decorate with chocolate
    chips for eyes and mouths, and use three chocolate chips for buttons on
  5. For soft cookies, bake 6 minutes; for crisp cookies, bake 8 minutes.
    Notes If you want to hang these as Christmas ornaments, make
    a hole at the top of each cookie with a straw before baking.
    Bake them crisp and then thread ribbon or string through
    holes so they’ll be ready for hanging.

Cranberry-Chocolate Chip Macaroons


14 ounces sweetened shredded
1 (14-ounce) can sweetened
condensed milk
1 cup dried cranberries
1 (12-ounce) package mini chocolate


Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

  1. In a large bowl, mix all ingredients together. Spoon heaping tablespoons of mixture onto
    prepared baking sheets.
  2. Bake 15 to 18 minutes, or until light golden.
  3. izvor net

Cinnamon Cookie Recipe

Cinnamon Cookie Recipe
It is possible to make a minced cookie with very little ingredients. At the heart of the cookie is a soft butter or margarine. Actually, he owes all his beauty to this material. If there is flour for consistency and powdered sugar for taste and taste, the foundation of a cookie is laid. The rest are just to sweeten and make it more beautiful.

We use cinnamon and vanilla in this cookie dough to make it beautiful. We didn’t use baking soda in it because this cookie, even many cookies, doesn’t really need to rise. But with exceptions. From this recipe, a cookie with very few ingredients, fragrant, ambitious enough to be the favorite drink of tea and coffee, came out. Inspiration is from us, the world of imagination is from you. If you wish, you can flavor our cookies with different ingredients.

Ingredients for Easy Cinnamon Cookie Recipe
175 grams of room temperature butter
3/4 cup powdered sugar
1.5 packs of vanilla
2.5 cups flour
1 teaspoon of cinnamon
For the above:
1.5 tablespoons cinnamon and powdered sugar mix

Tip of Easy Cinnamon Cookie Recipe
Make sure that the butter you will use is at room temperature. During the cooking phase, cook it in a controlled manner, paying attention not to brown too much. Since you will get a dough that does not stick to the hands, be careful to add the flour in a controlled manner. If the consistency is softer than you expected, you can add some more flour.

How to Make Cinnamon Easy Cookies Recipe?
Take the butter in a medium bowl. Add the powdered sugar on it and mix it with a mixer.

Then add flour and vanilla and knead well until you have a cookie dough that does not stick to the hand.

After adding the cinnamon and kneading it for a while, wrap it in cling film and rest in the refrigerator for 20 minutes. If you do not have time, you can proceed to the cooking process without resting.

Take some large pieces of walnuts from the cookie dough and shape by nesting.

Place the cookies on a baking tray lined with greaseproof paper.

Bake it in a preheated oven at 180 degrees for 15-18 minutes until it changes color slightly.

After taking it out and resting at room temperature, sprinkle the powdered sugar mixture with cinnamon on it and consume it with pleasure.

Service Suggestion of Easy Cinnamon Cookie Recipe
You can sprinkle only cinnamon or just powdered sugar on it, or you can enjoy it with tea and coffee without sprinkling anything.

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Cone Cake – New Year’s Special Recipe

Cone Cake – New Year’s Special Recipe
Cocoa rice cakes and just a few basic ingredients are enough to make delicious pine cones. You can also prepare this recipe for New Year’s Eve by having fun together with your children.
Ingredients for Cone Cake Recipe
250 grams of rice cakes with cocoa
4 tablespoons of honey
80 grams of dark chocolate
50 grams of margarine
1/2 cup sesame
For service:
1 tablespoon of powdered sugar
The Tip of the Cone Cake Recipe
To give the cake the shape of a pine cone; Using the space behind the lemon squeezer, you can use it as a squeezer mold.To prevent the mixture from sticking to the back of the lemon squeezer, use a clean plastic bag, not cling film. This cause paste mixture to stick.

How to Make Cone Cake Recipe?
In a large steel pot, melt the margarine, honey and dark chocolate over low heat.

After roasting the sesame in a separate pot, add the roasted sesame seeds into the other ingredients.

After all the ingredients in the pan are melted, add the rice cakes and mix well.

Cover the bottom of the mixture and wait until the mixture is cold enough to take shape.

Turn the back of the lemon squeezer and place a thick nylon on the empty part and place it tightly in the mold while the material is warm.

When you turn the lemon squeezer used as a mold and take it out, the cake will take the shape of a pine cone.

You can sift the powdered sugar on it and share the cakes you decorate with pine leaves and cones with your loved ones.
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Christmas fruit cake

Christmas fruit cake
Christmas dessert consisting of a cake with dried fruits and a variety of dried and candied fruits.

During the process, alcohol (usually brandy) is repeatedly applied to the cake with a brush, which means that, in addition to acquiring a mild brandy flavor and a moist texture, this dessert will keep for years and years. You have to start making it several weeks before Christmas.
14 servings
1 cup (227g) unsalted butter
1/2 cup (110g) Brown sugar
1/2 cup (110g) packed brown sugar
3 large eggs
3 tbsp brandy to apply to the cake
Orange juice and peel
Peel of a lemon
3/4 cup (65g) chopped almond
1 cup (100g) chopped hazelnuts, walnuts, pecans, or almonds
680g an assortment of dried fruits (apricots, figs, plums …), candied fruits, mixture of chopped peel and glazed cherries
340g an assortment of grapes, blueberries, and / or dried cherries
2 cups (280g) flour for all uses
1 cdts yeast
1/4 cdts Salt
Butter a 20cm mold. Cover the bottom of the pan with buttered parchment paper. Also cover the edges of the pan with a buttered strip of parchment paper that extends 2 inches over the pan. Preheat the oven to 160ºC.
In the bowl of an electric mixer, or with a hand mixer, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one by one, beating the mixture well between each one. Add the brandy, the juice and the orange peel and lemon peel. Then add all the dried fruits and the candied fruits and chopped raisins. In another container, mix the flour, salt and yeast and pour over the cake batter.
Spread the dough inside the prepared mold and place the mold on the baking tray. Cook at precooking temperature for one hour, then lower the oven temperature to 150ºC and cook for another hour and a half. Remove from the oven and allow to cool completely. With a toothpick, make holes in the cake and apply a little brandy with a brush. Wrap well with plastic wrap and aluminum foil and store in a cake bag. Repeat the brandy application periodically (about two or three times a week) until Christmas.
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