餅幹飄香

前幾天冷，在家烤些餅幹吃，很喜歡滿屋子飄著餅幹的味道，香香甜甜的，還很暖和。配茶或咖啡都是下午茶不錯的選擇。

點點奶奶一聽說我要做餅幹就很是高興。

所以等餅幹新鮮出爐，要涼又沒有涼透的時候總是先給奶奶泡上茶，遞上我做的餅幹。

 

第一次做這種餅幹，又沒有認真讀recipe，

餅幹烤好後全粘在烤盤上了，用小鏟子一鏟全成了碎塊。

形象慘不忍睹。

等第二盤烤出爐的時候，俺就學乖了，趕快用鏟子鏟到wire racks 上去。

看上去還像點樣子。

Raisin-Orange Cookies  

2 1/4 cups all-purpose flour                        1 teaspoon salt

1 1/2 cups sugar                                        1 teaspoon vanilla extract

1 cup butter or margarine, softened             1 1/2 cups dark seedless raisins

3 eggs                                                       2 tablespoons grated orange peel

1 teaspoon double-acting baking power

1. Preheat oven to 375度, Grease 2 large cookie sheets. Into large bowl, measuew all ingredients except raisins and orange peel. With mixer at low speed, beat ingredients until just mixed. Incerase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and orange peel.

2.Drop batter by heaping tablespoonfuls, about 2 inches apart, in cookie sheets.

3.Bake 15 minutes or until cookies are golden brown.Remove cookies to wire racks to cool.

Danish Almond Cakes

1 2/3 cups all-purpose flour                    1/2 teaspoon double-acting baking powder

1/2 cups sugar                                      1/2 teaspoon ground cardamom

1/2 cup diced toasted almonds                1 egg yolk, beaten

1/2 cup butter or margarine, softened      1 tablespoon water

1/2 cup shortening                                 blanched almonds, halved

1 egg

1 tablespoon ground cinnamon

 

1.Into large bowl, measure all ingredients except 1 egg yolk, water and almonds. With mixer at medium speed, beat ingredients until well mixed, occasinally scraping bowl with rubber spatula. Cover, refrigerate 2 hours.

2. Preheat over to 375度, With hands, shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Cover the bottom of a flat-bottomed glass with a damp cloth and use to flatten slightly each ball of dough.

3. In cup, blend remaining egg yolk with water;brush egg yolk glaze on tops of cookies and top with an almond half.

4. Bake 10 minutes or until golder. Eith pancake turner, immediately remove cookies to wire racks and allow to cool. Store in tightly covered container.

再送一款Spritz ，香脆可口。

做這款餅幹，俺可是用了“武器”的。

看就是這個了

 

 

用這武器可苦了俺了，為了要花紋，做完以後俺兩手發軟

成功來得不容易啊，請大家品嚐了！

   

 

                                                              Spritz
33/4 cups all-purpose flour                          11/3cups butter or margarine,softened
3/4 cup sugar                                              1/4 cup orange juice
1egg yolk        
1.Into large bowl,measure flour, butter, sugar, orange juice and egg yolk. With mixer at medium speed, beat ingredients until well mixed, occasinally scraping bowl with rubber spatula. Cover; refrigerate about 1 hour. Preheat over to 375F .Use part of dough at a time; keep rest of dough refrigerated.
2. Using cookie press fitted with bar-plate tip, press dough in long strips, about 1 inch apart, down length of cookie sheets.
3.With sharp knife, cut each strip into 21/2 inch pieces. Leave pieces in place. Back 8 minutes or until light golden, being careful not to overbake.
4. Remove from oven adn immediately cut again between cookies to separate any cookies which are still joined together.
5. With pancake turner,immediately remove cookies to wire racks. Allow cookies to cool completely. Store tightly covered.

          

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