**How to Make Watermelon Cookies! 西瓜饼干**
Copy from 大马美食~like 一 like~
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Ingredients:
3/4 cup butter 牛油
3/4 cup sugar 糖
1 egg 蛋
1/2 tsp. vanilla extract 云尼拉香精
2 cups all-purpose flour 多用途面粉
1/4 tsp. baking soda 苏打粉
Pinch of salt 盐
Red and green gel food coloring 红和青色素
1/4 cup mini chocolate chips 朱古力片
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 6 in. log; wrap in plastic wrap and refrigerate until firm, about 2 hours.
3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic wrap; chill until firm, about 1 hour.
4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside.
5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in. rectangle. Place log of red and white dough along the short end of green dough. Roll up with green dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or until firm
6. Unwrap dough and cut into 1/4 to 1/8 in. slices, and cut slices in half again into semicircles. Press mini chocolate chips face down into cookies. Place on baking sheets lined with parchment paper.
7. Bake at 350° for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool.
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 6 in. log; wrap in plastic wrap and refrigerate until firm, about 2 hours.
3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic wrap; chill until firm, about 1 hour.
4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside.
5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in. rectangle. Place log of red and white dough along the short end of green dough. Roll up with green dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or until firm
6. Unwrap dough and cut into 1/4 to 1/8 in. slices, and cut slices in half again into semicircles. Press mini chocolate chips face down into cookies. Place on baking sheets lined with parchment paper.
7. Bake at 350° for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool.
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