Glittering Lemon Sandwich Cookies Sweet Pea's Kitchen
Surry Hills. While Shwarmama is known for its next-level falafel pita and dreamy marinated chicken shawarma, its neat six-piece menu also includes one of the best cookies in Sydney. It may seem like an odd treat to have sandwiched between spiced chickpeas, slow roast chicken, and pickled chillies, but chef Mat Lindsay's cookie creation does.
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23. No-Bake Black Forest Cookies. Here's another fantastic example of chocolate and cherry - and they're perfect for when you need dessert in a hurry. Start with pre-made chocolate wafer cookies and fill them with a blend of sweetened cream cheese and cherry pie filling. Then, drizzle them with warm chocolate ganache.
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Sprinkle the tops with sugar, either white or colored. Prick each cookie 3-4 times with a fork. Bake at 375° Fahrenheit for 7-8 minutes. Allow the cookies to rest on the pans for 3-5 minutes, then move to wire racks to cool completely. Mix up the frosting using a stand mixer, then color the frosting as you'd like.
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In the bowl of a stand mixer, cream together your butter and sugar for 2 minutes. Scrape the sides of the bowl, add in the eggs and vanilla extract. Mix until well combined. Scrape the sides of the bowl, add in the flour and baking soda. Mix until your dough forms.
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Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside. In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and salt, set aside. In the body of a stand mixer with the paddle attachment, cream the butter with the granulated and brown sugar for 3 minutes until light and fluffy.
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Mix together the dry ingredients and gradually add to the wet. Cover and refrigerate 1 to 2 hours. When chilled, roll out on a floured surface, cut out shapes, and bake on a parchment paper-lined baking tray in a preheated 375 degree oven. Bake 8 to 10 minutes for small cookies, 10 to 12 minutes for larger cookies, or until edges are crisp.
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2. In a separate mixing bowl, add 2 eggs and 1 cup sugar and mix on high speed 5 minutes until pale yellow and smooth. Pour this mixture over the flour and mix gently with a spatula just until well incorporated. 3. In a small ramekin, combine 1 tsp baking soda and 2 tsp vinegar and stir until well combined.
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Roll each cookie dough ball in extra sugar and place on the prepared baking sheet. Bake and Cool: Bake for 11-13 minutes. Let cookies cool completely on the baking sheet. Frosting Prep: In a bowl of a stand mixer, beat butter with a paddle attachment until fluffy. Gradually mix in powdered sugar.
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The cream cheese frosting really complements the red velvet perfectly. Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside. Place the cake mix, eggs, butter, and vanilla extract in a large bowl. Mix together with an electric hand mixer until there are no dry patches. Place the ½ cup powdered sugar in a bowl.
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Chop the almonds together with the icing sugar and then press both ingredients through a sieve. Gently mix the whipped egg whites with the almond-sugar mixture. Put the mixture in a piping bag and create individual macarons (approx. 3 cm in diameter) on a baking tray lined with baking paper.
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Heat for about 45 seconds. Cool for 2 to 3 minutes. POUR the dry cake mix and pudding mix into a large bowl. Add the melted butter and the eggs. Mix with a wooden spoon until the dough is combined. Use a spatula to scrape the sides of the bowl to make sure all the dry ingredients are combined into the cookie dough.
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Add 1/4 cup granulated sugar, vanilla, and beat to cream ingredients until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl as necessary. Add the flour and mix to incorporate it. The dough will be very sandy, pebbly, and dry. Add two tablespoons of half-and-half or cream and mix.
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In the bowl of a stand mixer, beat the butter until soft and light, about 2 minutes on medium speed. Add powdered sugar and beat until well combined, about 2 more minutes. Scrape down the sides of the bowl. Add heavy cream or milk and peppermint extract and beat for another minute.
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Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat. In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes). Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
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Step 4: Add the dry ingredients a little at a time while slowly beating. Step 5: Flatten dough into a thin disc, wrap, and refrigerate for at least 1 hour. Step 6: Roll out the dough to 1/4-inch thick. Step 7: Using a 3-inch fluted biscuit cutter or your favorite cookie cutter, cut out the dough.
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Chill the dough for at least 30 minutes. Preheat your oven to 350° F. Line a baking sheet with parchment paper. Scoop about 1 1⁄2-2 tablespoons of cookie dough and roll into a ball. Place the dough balls on the prepared baking sheet at least 2 inches apart. Press the dough balls down slightly to flatten.