Our strawberry upside-down cake will immediately make you think, Pineapple, who? We love a classic tiramisu, but our raspberry tiramisu has that added special something that (ahem, orange liqueur) that has us thinking it should be everyone's standard recipe. Need something that's both big enough feed a whole crowd but very hands-off? Our berries and cream shortbread board is the effortless (yet fancy) treat that'll make everyone happy.īerries are also one of our favorite fruits to swap into other dessert recipes to make a new classic altogether. Don't worry, we plan to share the bounty at BBQs and potlucks, especially easy-to-share recipes, like raspberry cream cheese coffee cake, blueberry cookies, and strawberry cheesecake bars. Guilty as charged, you'll likely find us red-handed all summer prepping berries for all kinds of desserts. Just don't be surprised if our recipes for air fryer berry crisp and blueberry tart have you rushing to your local berry picking spot! No matter if you're a strawberry and raspberry-lover, can't get enough of blueberries and blackberries, or hey, even a cranberry devotee, there's a treat in this roundup to sweeten up any day. So it should come as no surprise that berry desserts might be our very favorite (berry favorite?!) treats to bring out at a party. If you’d like them a little less sweet sugar can be reduced by 1/4 cup, I don’t recommend reducing by much more than that though or it will alter the texture and spread of the cookies.Ask anyone what their favorite fruit is, and we'll put $5 on it being a berry of some sort.Try them with chopped nuts if preferred.For more flavor you can add 1/2 tsp almond extract.Sprinkle with colorful sugar sprinkles before baking.Chocolate chips can be added to the cookies.If dough gets heavy as you add the flour you can stir the remainder in by hand with a wooden spoon. If you don’t have a stand mixer a hand mixer will work as well.For high altitude I recommend using a little extra flour (2 2/3 cups total) or chill the dough for 30 to 60 minutes before baking so the cookies don’t spread so much.If in a hurry I still cheat sometimes and do the microwave softening method (cook 3 seconds per side, rotate stick of butter to next side and repeat until butter is soft but not melted). To soften butter let it rest at room temperature for 1 to 2 hours.They’ll last at room temperature about 3 days, in the fridge for about 1 week and the freezer up to 3 months.Baked cookies can be stored at room temperature, the fridge or the freezer.Store baked cookies in an airtight container.Just thaw frozen cookies in the fridge before baking.If going this route I recommend reducing the flour to 2 1/4 cups (cold cookie dough spreads less so the reduced flour will make up for that). The cookie dough can be made ahead and refrigerated or frozen.Cool on pan 5 minutes then transfer to a wire rack to cool completely.If baking more than one batch at once rotate pans halfway through baking. Bake in preheated oven 9 – 11 minutes, they should appear slightly under-baked.Scoop dough out using a medium cookie scoop (or 1 1/2 Tbsp at a time, and roll into balls if not using a cookie scoop) and drop onto baking sheet, spacing them 2-inches apart. Add in dry ingredients and mix just until combined.In the bowl of an electric stand mixer cream together butter and sugar until well combined.In a mixing bowl whisk together flour, baking soda, baking powder and salt, set aside.Line baking sheets with parchment paper or silicone liners. How to Make Homemade Sugar Cookies from Scratch 1/2 tsp each baking soda and baking powder.2 1/2 cups (354g) all-purpose flour (scoop and level to measure, I like to use unbleached).
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