試譯【毛毛媽藍莓醬酥餅】 -- Blueberry Jam Cookies

Blueberry Jam Cookies

Ingredients:
1. All of the following, mixed and sifted together:

All purpose flour: 1 3/4 cups
Salt: 1/3 teaspoon
Baking powder: 1/2 teaspoon

2. Butter: 3/4 cup, left to soften under room temperature

3. Sugar: 1/2 cup

4. Egg: 1

5. Vanilla extract: 1 teaspoon

6. Blueberry jam

7. Fine sugar (for coating on cookies)

Directions:
Cream butter in blender at high speed;
Add sugar in 2 batches (one-quater cup at a time), beat at high speed for 1 minute per batch;
Add egg and vanilla extract, beat at medium-low speed until mixed;
Add half of Ingredient 1, beat at medium-low speed until evenly mixed; do not over-beat;
Add the other half of Ingredient 1, beat at medium-low until evenly mixed; do not over-beat;

Make cookie mix into small round cookies approximately 2 centimeters in diameter, dip in fine sugar for coating;
Press thumb into center of cookie to make small round dent, top each cookie with 1/2 teaspoon of blueberry jam; 
Place cookies on ungreased baking pan, about 1 inch apart;

Preheat oven to 350F (175C);
Bake for about 15 minutes until cookies are done.




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藍莓醬酥餅

by 毛毛媽

用料:
1：中筋麵13/4杯 (All purpose flour)，鹽1/3茶匙，泡打粉（Baking Powder）1/2茶匙拌勻，過篩備用。
2：牛油（Butter）3/4杯，室溫回軟。
3：白糖1/2杯。
4：雞蛋1個，香草香精（Vanilla extract）1茶匙。
5：藍莓果醬適量。
6：細白糖適量。

做法：
牛油用攪拌器高速打2分鍾到發，接著分兩次加入白糖1/4杯再打2分鍾。然後加入所有4料，低中速打勻。接著將1料分兩次加入，低中速打勻即可，千萬不要過度攪拌。然後取小塊揉成直徑1.5-2厘米的圓球，放入白糖裏裹上層白糖。

做好的放入烤盤，每個球之間留些空隙，用拇指在中間按壓出小凹槽，放入1/2茶匙藍莓果醬。將烤盤放入預熱至350F/175攝氏的烤箱內，烤15分鍾即成。各家的烤箱不同，注意溫度及時間。
 

非常酥，好吃的很。

[summerbreeze]

洋洋，這個的確很饞人哈~~ (很佩服毛毛媽!~)

我一般做cookies都買現成的mix,這個自己做的mix更鮮！~~等忙過這段，要多研究些recipe,冬天做cookies最誘人呢～～洋洋也喜歡這些？我們以後交流交流:))

[forever_young/]

夏風姐，讒S俺了。。。。