By Lindy Smith
This indulgent array of beautiful colourful cookies delivered to you from best-selling writer and sugarcrafter Lindy Smith indicates readers needs to how effortless it's to bake more than a few cookie recipes, then get artistic with never-ending rules for icing, adorning and presentation to realize impossible to resist results.
Cookie enthusiasts might be surprised on the type, from easy unmarried cookies to get pleasure from with espresso, to these remodeled into marriage ceremony favors, or maybe towering occasion monitors. With mouthwatering images, tempting assistance and quite a lot of easy-to-follow indulgent tasks, not anyone might be in a position to withstand this occasion of the area of cookies.
Read or Download Bake Me, I'm Yours... Cookie PDF
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Additional info for Bake Me, I'm Yours... Cookie
Fold the dough over onto itself in three sections, like folding a letter. With a bench scraper or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a D/e-inch (2 cm) thick rectangle and repeat the trifold. Repeat this three times. Refrigerate until the dough is soft and pliable, approximately 15 minutes. Roll out the dough to B/e - inch (6 mm) thick. 5 to 20 cm) rounds. Place 3 tablespoons (42 g) of filling on each circle.
Fry the holes separately, making sure they are submerged in the oil, about 2 minutes. Drain on paper towels. indd 38 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:38 nuts :38 See Creative Combinations 21, 37 & 46 for ideas for this dough. indd 39 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:39 caKe doughnuts red velvet Red velvet cake doughnuts are part of the new wave of gourmet doughnuts.
Ingredients instructions for the filling: 2 tablespoons (28 g) unsalted butter To make the filling: Melt the butter in a large sauté pan over medium heat. Add the apples, sugar, cinnamon, and lemon juice. Cook until the apples are soft, about 15 minutes. Remove from the heat and let cool. 5 ounces, or 518 g) apple pie filling B/c cup (100 g) sugar B/c teaspoon ground cinnamon 1 teaspoon lemon juice for the pastry: B/c cup (112 g) cold unsalted butter 1D/e cups (210 g) all-purpose flour, plus more as needed 1 tablespoon (12 g) sugar 2B/e teaspoons baking powder D/e teaspoon salt B/e teaspoon baking soda D/e cup (175 ml) cold buttermilk To make the pastry: Cut the butter into small pea-size chunks and toss with the flour.