Ghoraibi Butter Cookies Food

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

GHORAIBI-BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees.
• Beat butter in mixing bowl, for 5 minutes, or until fluffy.
• Cream in sugars.
• Add almond extract.
• Slowly add in flour -- If you do not have a heavy duty stand mixer, add half of the flour with mixer, the other half with a spoon.
• Chill dough in the refrigerator for up to one hour.
• Roll out dough onto a floured surface, into a rope that is 1 1/2 - 2 inches thick.
• Cut diagonally into diamond shapes.
• Place on ungreased cookie sheet.
• Place one almond in the center of each cookie.
• Bake for 12 minutes. Remove and cool on cooling racks.

ITALIAN SEVEN LAYER COOKIES

Steps:

• Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour.
• Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important).
• Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color --
• Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
• Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs --
• Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares --
• ENJOY -- .