聖誕甜點(二) 巧克力餅幹、杏仁餅幹

下午烤了兩種餅幹-- 巧克力餅幹和杏仁餅幹， 給節日添點色彩。





這種巧克力餅幹做過多次，很受小朋友的歡迎，軟軟的，chewing 又很 moisture。我這次特意將一半的 semi-sweet chocolate chips 用純巧克力 (baker's dark chocolate) 代替，苦一點，但健康些。糖也一如既往地砍點兒。

方子從小朋友那兒拿的, 不知原出處了。

原方如下 (這次一共做了大小不一的32 塊, 估計能做3打-- 36塊的量）：

Ingredients:

2 sticks butter, softened (pop them in the microwave in a bowl or on a plate for a bit - don't melt them)
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips



Directions:

1. preheat oven to 325 degrees. grease a cookie sheet.
2. cream butter and both sugars together until light and fluffy. add eggs and vanilla and mix well.
3. sift dry ingredients together and stir in, mixing thoroughly. add chocolate chips to batter, and form cookies.
4. bake on the prepared cookie sheet, on the middle rack for 10 minutes ish. (you really have to watch them depending on how big you make them. it can be 8 or 15 minutes. make sure they don't get overcooked. better mushy than burnt :P) cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.

這是上回做的：



這是今天的：



杏仁餅幹今天用了網上的一個方子， 非常簡單。我用了雙倍於原方的量， 結果還是少放了一個雞蛋。 忘了哈， 馬大哈現象時有發生。而且我做的杏仁餅幹個頭也比原方的大，沒仔細讀下麵的小字 ，一共64塊，離96還有一段距離 --  超猛，烤足了8分鍾。好象也不礙事，因為用了一杯的杏仁粉，餅幹依然鬆軟香甜，可口依舊。

原料：下麵圖片裏除了黃油（用1/4塊），其他都是原方的量。



方子如下： http://allrecipes.com/recipe/almond-cookies-i/

Almond Cookies:
Original Recipe Yield 4 dozen Ingredients

1/2 cup butter, softened
1/2 cup white sugar
1 egg 1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2.In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
3.Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.



祝大家節日甜蜜、萬事勝意！