杏仁酥 (Almond cookies)

材料：

• 100g 杏仁粉
• 150g 低粉（过筛）
• 70g 糖粉（过筛）
• 100g 牛油（Kerrygold Butter）
• 1 蛋黄

做法：

1. 将牛油和糖粉放入搅拌碗中，用中速度打到松发。
2. 加入鸡蛋搅拌均匀。
3. 分次加入低粉和杏仁粉，混合均匀。
4. 搓成小圆球，排放在烤盘上，中间放一个完整的杏仁做装饰，扫上蛋液。
5. 放入预热烤箱160度（开风扇），烤15-20分钟即可。

丹麦牛油曲奇 (Danish Butter Cookies)

我收藏了Anncoo丹麦牛油曲奇的食谱近一年，终于有机会尝试了...这牛油曲奇真的很香，做法也非常的简单，我大概做了88个曲奇，这周末打算带去请朋友吃。

(Recipe Source: http://www.anncoojournal.com/2013/01/danish-butter-cookies.html)

材料：

• 1个 A蛋（稍打散）
• 200克 牛油
• 320克 面粉
• 130克 糖粉
• 2汤匙 香草精

做法：

1. 烤盘上铺上油纸备用。
2. 将所有材料用搅拌机最低速，混合拌成团。
3. 把挤花嘴放入挤花袋中，再把面团放入挤花袋中，挤出一个个的曲奇。
4. 送入已经预热200度的烤箱，烤7-9分钟直到色泽呈现金黄色即可。

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软式燕麦葡萄干蔓越莓饼干 (Chewy Oatmeal Raisin Cranberry Cookies)

记得上一次做的燕麦葡萄干饼干很受欢迎...老公说好吃，阿嬷也一直说很好吃，她很喜欢，我给她带了一瓶回去慢慢吃，还答应了她再做给她吃...今天又做燕麦葡萄干饼干，要带回家请阿嬷吃。老公说我每一次做烘培成品都不一样，通常翻做的都比不上第一吃做的好吃...其实每一次都跟足食谱和做法，我也不晓得为什么会不一样，难道有什么步骤漏了？烘培最吸引人的地方就是自己要慢慢的去摸索，慢慢的去学习，希望这一次做的燕麦葡萄干饼干会像上次一样好吃

材料:

• 75克 黑葡萄干
• 75克 蔓越莓
• 1 杯 热水
• 170克 牛油(放温室,备用)
• 140克 黄糖
• 1个 鸡蛋
• 1 1/2茶匙 云尼拉香精
• 110克 面粉
• 1/2茶匙 苏打粉
• 1/2茶匙 盐
• 1茶匙 肉桂粉
• 270克 燕麦片

做法:

1. 预热烤箱至177度。烤盘铺上烘培纸备用。
2. 将葡萄干放进碗里,倒入热水掩盖过,放置10分钟。然后沥干备用。(稍微按掉多余的水)
3. 用搅拌器,将牛油和糖搅至幼滑,大约2分钟。
4. 加入鸡蛋和云尼拉香精,搅拌均匀,大约1分钟。
5. 备一个大碗,将面粉,苏打粉,盐,肉桂粉和豆寇粉拌好。再加入燕麦片,拌匀。
6. 分3次拌入搅好的牛油。最后,拌入葡萄干。
7. 用汤匙,盛一匙的饼干糊到烘培纸上整形。(饼干的大小,厚度,随自己喜欢)
8. 放入烤箱,烤10至14分钟,取出,放置10分钟。放凉后,就可以收进罐子里慢慢享用。

软式燕麦葡萄干饼干 (Chewy Oatmeal Raisin Cookies)

最近公司里的同事们，都带了他们的妻子做的燕麦葡萄干饼干来请我吃。虽然同样是燕麦葡萄干饼干，它们的味道，甜度和口感都不同。我觉得她们都很厉害叻！那些饼干好好吃，吃了会令人念念不忘。我平时很少做曲奇，今天我也来挑战一下燕麦葡萄干饼干。食谱就上网随便挑一个，我相信洋人的甜点会比较甜，就大胆的减了很多糖，原食谱是210克的黄糖，我只用了140克。我忘了买豆蔻粉，就用了肉桂粉来代替。我很喜欢肉桂粉的味道，还擅自加了一些。过一会儿，饼干出炉了，香喷喷的！我先生很喜欢这燕麦葡萄干饼干，他吃了一直赞个不停。他说：＂饼干表层脆，咬下去又软软的，甜度又刚刚好。太好吃了！＂快乐很简单！他就只说了那么简单的一句：＂好吃＂，就让我开心不已了!

(Recipe Source: http://www.inspiredtaste.net/18596/soft-and-chewy-oatmeal-raisin-cookie-recipe/)

Ingredients:

• 75g Raisins
• 75g Dried Cranberries
• 1 cup Hot Water
• 170g Unsalted Butter (room temperature)
• 210g Brown sugar (I used 140g sugar, it is just nice as I don't like too sweet)
• 1 Egg
• 1 1/2tsp Vanilla Extract
• 110g All Purpose Flour
• 1/2tsp Baking Soda
• 1/2tsp Salt
• 1/2tsp Ground Cinnamon
• 1/8tsp Ground Nutmeg
• 270g Old-fashioned Rolled Oats

Method:

1. Pre-heat oven to 177C. Line the baking trays with parchment paper.
2. Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
3. Beat the butter and sugar until creamy, about 2 minutes.
4. Add the egg and vanilla extract then beat until combined, about 1 minute.
5. In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
6. Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
7. Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
8. Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. Gently press cookies down to the precise thickness you want.
9. Bake cookies for 10-14 minutes or until the edges are light golden brown and the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

材料:

• 75克 黑葡萄干
• 75克 黄葡萄干(我用蔓越莓)
• 1 杯 热水
• 170克 牛油(放温室,备用)
• 210克 黄糖 (我用140g克,觉得甜度刚刚好)
• 1个 鸡蛋
• 1 1/2茶匙 云尼拉香精
• 110克 面粉
• 1/2茶匙 苏打粉
• 1/2茶匙 盐
• 1/2茶匙 肉桂粉(我用多过1/2茶匙,太喜欢肉桂粉的味道)
• 1/8茶匙 豆寇粉(我没放)
• 270克 燕麦片

做法:

1. 预热烤箱至177度。烤盘铺上烘培纸备用。
2. 将葡萄干放进碗里,倒入热水掩盖过,放置10分钟。然后沥干备用。(稍微按掉多余的水)
3. 用搅拌器,将牛油和糖搅至幼滑,大约2分钟。
4. 加入鸡蛋和云尼拉香精,搅拌均匀,大约1分钟。
5. 备一个大碗,将面粉,苏打粉,盐,肉桂粉和豆寇粉拌好。再加入燕麦片,拌匀。
6. 分3次拌入搅好的牛油。最后,拌入葡萄干。
7. 用汤匙,盛一匙的饼干糊到烘培纸上整形。(饼干的大小,厚度,随自己喜欢)
8. 放入烤箱,烤10至14分钟,取出,放置10分钟。放凉后,就可以收进罐子里慢慢享用。

注: 我只烤12-13分钟,如果是烤14-15分钟,饼干就会比较脆,就不是软式饼干了。

奶油乳酪曲奇 (Cream Cheese Cookies)

Ingredients :

• 80g Low Protein Flour
• 20g Corn Flour
• 60g Butter
• 1 tbsp Cold Milk
• 70g Cream Cheese
• 35g Chopped Almond
• 1 Egg Yolk
• Icing Sugar

Method :

1. Using a pastry cutter, cut in the butter, cream cheese and flour until it resemble bread crumb.
2. Add in egg yolk, milk and almond. Make the mixture into a dough.
3. Flatten the dough as thick as 1 cm and cut it with cookie mold.
4. Brush all cookies with egg wash (egg white) before baking.
5. Pre-heat the oven to 180C, bake for 15-18 minutes until golden brown.
6. Sprinkle the icing sugar over the cookies evenly.
7. Leave it cool and store in an air tight container.

黄梨饼 (Golden Pineapple Balls)

(Original Recipe Source: http://janechew.blogspot.com/2011/07/pineapple-nastar-rolls.html)

Ingredients (Pineapple Filling):

• 2 Big Pineapples
• 1 Cinnamon Stick
• 200g Fine Sugar (Please add more sugar if you feel it is too sour)

Methods:

1. Slice and cut pineapples into pieces. Put in the food processor to grate it.
2. Strain the grated pineapple till dry.
3. Put the grated pineapple in a heavy saucepan and cook until juice has dry up. 
4. Add sugar and the cinnamon stick.Stir till the pineapple has thickened and dry. Cook about 1 hour.
5. Leave to cool and shape into small balls.

Ingredients (Cookies):


• 250g Unsalted Butter (room temperature)
• 50g Icing Sugar
• 2 Egg yolks
• 360g plain flour mixed with 2 tbsp corn flour (sifted)
• ¼ tsp salt

Methods:

1. Preheat oven at 160C. Line a baking tray with grease-proof paper.
2. Cream butter and icing sugar until light.
3. Beat in egg yolks, one at a time.
4. Add in salt and beat until fluffy.
5. Fold in sifted ingredients (divided into 2-3 times) to make firm dough. Leave aside for 30 minutes.
6. Make the dough into small balls, flatten it with a rolling pin.Roll in pineapple filing. 
7. Put on the baking tray. Brush with egg wash.
8. Bake in preheated oven for 15 minutes and turn the baking tray 180C and continue to bake for 2 minutes or until golden brown.

杏仁饼 (Almond Cookies)

材料：

• 100g 杏仁粉
• 150g 自发粉
• 70g 糖粉
• 1/4tsp 盐
• 100g 粟米油
• 1 蛋黄

做法：

1. 把糖粉和低粉过筛，加入杏仁粉，混合均匀。
2. 倒入油拌均匀，盖上保鲜纸，休面15分钟。
3. 搓成小圆球，排放在烤盘上，扫上蛋液。
4. 放入预热180度烤箱，烤15-20分钟即可。

Ingredients:

• 100g Almond Meal
• 150g Self Raising Flour
• 70g Icing Sugar
• 1/4tsp Salt
• 100g Corn Oil
• 1 Egg yolk (beaten)

Methods:

1. Sieve the flour and icing sugar into a bowl.
2. Add the almond meal to the flour and sugar mixture, mix well.
3. Slowly add corn oil into the bowl, mix until dough forms, rest for 15 minutes.
4. Roll the dough into small balls, place on a baking tray lined with baking paper.
5. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
6. Pre-heat oven to 180C. Bake for 15-20 minutes, or until the cookies become slightly golden.

巧克力曲奇 (Chocolate Chip Cookies)

Ingredients:

• 250g butter
• 60g fine sugar
• 50g brown sugar
• 2 eggs, lightly beaten
• 320g all-purpose flour
• 80g corn flour
• 2 tbsp cocoa powder
• 100g Chopped almonds
• 250g chocolate chips

Methods:

1. Preheat oven to 200C.
2. Combine flour and corn starch in a small bowl, set aside. 
3. Beat butter, sugar and brown sugar until creamy. 
4. Add eggs and beat well. Gradually mix in the flour mixture. 
5. Stir in cocoa powder, chocolate chips and almond nibs. 
6. Drop by rounded tablespoon onto a baking sheet.
7. Bake for about 10 minutes or until golden brown.