https://www.copymethat.com/r/MDDwTfi0U/anna-olson-makes-3-types-of-holiday-cook/
129777079
5OUXeMa
MDDwTfi0U
2024-05-19 01:30:25
Anna Olson Makes 3 Types of Holiday Cookies!
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Ingredients
- 00:00 Intro
- 00:55 Chewy Brownie Cookies
- These cookies have the lovely crackled satin surface, and intense chocolate flavour, of a well-made pan of chocolate brownies.
- Information •
- Makes 24 cookies
- Prep Time: 15 minutes, plus chilling
- Cook Time: 10 minutes
- Cookies will keep in an airtight container at room temperature for 5 days.
- Ingredients •
- 8 oz (240g) dark baking/couverture chocolate, chopped
- ¼ cup (60 g) unsalted butter, diced
- 2 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 tsp vanilla extract
- ½ cup (75 g) all-purpose flour
- ¼ cup (30 g) Dutch-process cocoa powder
- ¼ tsp baking powder
- ¼ tsp fine salt
- ½ cup (85 g) chocolate chips (white, milk or semisweet)
- Directions •
- Preheat oven to 375°F and line 2 baking trays with parchment.
- Melt chocolate and butter in a small metal bowl placed over a pot of simmering water, stirring gently until smooth. Set aside (but the chocolate can be used still warm).
- In a large bowl, whisk the eggs, granulated sugar, brown sugar and vanilla by hand for a minute, until paler in colour. Whisk in melted chocolate.
- Sift flour, cocoa powder, baking powder and salt. Stir to combine. Stir in chocolate chips. The batter will be fluid, but if you let it rest for a minute or two, it will thicken on its own. Scoop the cookies onto the trays, leaving 2 inches between them.
- Bake for 8 to 10 minutes, until the cookies appear crackled on the surface. Remove from the oven and cool on trays or cooling racks for 10 minutes.
- 06:53 Walnut Snowball Cookies
- Sometimes called Russian tea cakes or Mexican wedding cookies, these tender, buttery shortbread cookies are shaped in balls and rolled in icing sugar, ensuring a sugary snowstorm with every bite.
- Information •
- Makes 48 cookies
- Prep Time: 20 minutes, plus chilling
- Cook Time: 20 minutes
- Cookies will keep in an airtight container at room temperature for 2 weeks.
- Ingredients •
- 1⅔ cups (170 g) untoasted walnut halves
- 1⅔ cups (250 g) all-purpose flour, divided
- ½ cup (65 g) icing sugar, plus extra
- ½ tsp fine salt
- 1 cup (225 g) unsalted butter, at room temperature
- 2 tsp vanilla extract
- Directions •
Steps
Directions at youtube.com
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