1、Twix cookies

Chocolatey, fudgey cookies that are amazing warm from the oven or made into ice cream sandwiches. The ultimate indulgence

Twix cookies recipe

Ingredients

Method

Line 2 baking trays with greaseproof baking parchment.
  • Beat the butter and sugar together in table top mixer until pale and light, then add the egg, flour, oats and a pinch of salt then beat once more.
  • Stir in the chocolate chips and fudge pieces then dollop rounded dessertspoonfuls of the cookie dough onto your prepared baking trays – you should end up with 12. Gently press pieces of Twix into the top of each mound and bake in the oven for 12-15 mins or until golden brown at the edges.
  • Leave to cool for a few minutes on the paper then transfer to a wire rack to cool completely. Amazing in ice cream sandwiches!

  • https://www.truecookbook.com/recipe/twix-cookies-10265/

    2、Almond-Chocolate-Cherry Cookies

  • Makes: 32 cookies
  • Prep: 35 mins
  • Chill: 1 hr
  • Bake: 10 mins 350°F per batch
  • Almond-Chocolate-Cherry Cookies recipe

    Ingredients

    Method

    1. In a medium bowl beat butter with an electric mixer on medium-high speed about 2 minutes or until smooth. Add sugar, beating until creamy. Beat in egg, egg yolk, and vanilla until combined. Stir in melted chocolate. Stir in flour. Fold in dried cherries and almonds. Cover and chill for 1 hour.
    2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-inch balls. Place balls about 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until centers are set. Transfer to a wire rack; cool.
    3. Drizzle Chocolate-Almond Glaze over cooled cookies. Let stand until glaze is set.

    3、Almond-Clementine Lace Cookies

  • Makes: 20 servings
  • Serving Size: 1cookie
  • Makes: about 20 cookies
  • Prep: 30 mins
  • Bake: 7 mins 350°F per batch
  • Almond-Clementine Lace Cookies recipe

    Ingredients

    • 1/3 cup granulated sugar
    • 2 tablespoons butter, melted
    • 2 tablespoons light-color corn syrup
    • 1 teaspoon finely shredded clementine peel or orange peel
    • 1 tablespoon clementine juice or orange juice
    • 1/2 cup finely chopped almonds
    • 1/3 cup all-purpose flour
    • 1 cup whipping cream
    • 1 8 ounce carton Sour Cream
    • 3/4 cup powdered sugar
    • 1 teaspoon finely shredded clementine peel or orange peel
    • Finely shredded clementine peel or orange peel (optional)

    Method

    1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
    2. In a small bowl combine granulated sugar, melted butter, corn syrup, 1 teaspoon clementine peel, and clementine juice. Stir in almonds and flour. Drop batter by rounded measuring teaspoons 3 inches apart onto the prepared cookie sheet. Bake only 3 or 4 cookies at a time. Bake for 7 to 8 minutes or until cookies are bubbly and deep golden brown.
    3. Cool on cookie sheet for 1 to 2 minutes or just until set. Using a metal spatula, quickly remove cookies, one at a time, and drape over a greased wooden spoon handle. When the cookie is firm, slide the cookie off the spoon handle and place it on a wire rack to cool. (If cookies harden before you shape them, reheat them in the 350 degrees F oven about 1 minute or until softened.)
    4. Before serving, in a medium mixing bowl beat whipping cream, sour cream, powdered sugar, and 1 teaspoon clementine peel with an electric mixer on medium to high speed until soft peaks form (tips curl). Spoon mixture into a decorating bag fitted with a large star tip. Pipe mixture into cookies. If desired, sprinkle with additional clementine peel. Serve immediately.

    4、Almond Sour-Cream Sugar Cookies

  • Makes: 30 servings
  • Serving Size: 1cookie
  • Makes: about 30 cookies
  • Prep: 40 mins
  • Chill: 1 hr to 2 hrs
  • Bake: 7 mins 375°F per batch
  • Almond Sour-Cream Sugar Cookies recipe

    Ingredients

    Method

    1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, salt, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, sour cream, vanilla, and almond extract until combined. Beat in ground almonds. Beat in as much of the 2-1/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining of the 2-1/4 cups flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
    2. Preheat oven to 375 degrees F. On a well-floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer cookies to a wire rack; cool.
    3. If desired, use a small new paintbrush to brush cookies with luster dust. Pipe Royal Icing on cookies in snowflake designs. Let stand until icing is set.

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