White Chocolate Glazed Cookies Food

LAVENDER COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• Make the cookies: Pulse the lavender in a spice or coffee grinder until finely ground. Remove 1/4 teaspoon to a small bowl; set aside for the glaze. Add 1/4 cup granulated sugar to the remaining lavender in the spice grinder and pulse until the sugar is fine.
• Combine the butter, lavender sugar, the remaining 1/2 cup granulated sugar, the confectioners' sugar, salt and vanilla in a large bowl and beat with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg yolks and beat, scraping down the sides of the bowl, until combined, about 1 minute. Reduce the mixer speed to low; add the flour and beat until the dough comes together, 1 to 2 minutes.
• Divide the dough between 2 large sheets of plastic wrap and roll each into a compact 10-inch log. Wrap each log in the plastic and refrigerate until very firm, at least 2 hours and up to 1 day.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one log of dough and slice into 3/8-inch-thick rounds. Arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining log of dough.
• Make the glaze: Combine the white chocolate, half-and-half and the reserved 1/4 teaspoon ground lavender in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); stir until melted, about 5 minutes. Remove the bowl from the saucepan and let sit until the glaze thickens slightly, 5 to 10 minutes. (If the glaze gets too thick to drizzle, reheat over the simmering water, stirring.) Drizzle the glaze over the cookies and top with sprinkles. Let set, about 2 hours.

COOKIE-CUTTER DUTCH SUGAR COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
• Beat in egg and vanilla.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
• Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
• Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
• Set oven to 325°F (second-lowest rack).
• Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
• Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
• Gather dough scraps and re-roll.
• Repeat with remaining dough disc.
• Bake cookies until pale golden (about 13 minutes).
• Transfer to racks and cool.
• Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
• Pipe the chocolate onto the cookies in a decorative pattern.
• Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.

TIE-DYED WHITE CHOCOLATE DOUGHNUT GLAZE

Steps:

• Melt the white chocolate in a double boiler. In a medium bowl, whisk together the confectioners' sugar, corn syrup and heavy cream until smooth, then stir into the white chocolate until combined. Turn the heat off and leave the chocolate over the double boiler, whisking occasionally to keep smooth. If the glaze is too thick, add more cream and whisk until smooth.
• Divide the glaze between two bowls. With food coloring, dye each bowl a separate color (whichever you choose). Add the second bowl of colored glaze back to the first, pouring only along the edge. Use a skewer to swirl only slightly (when you dip your donuts you will swirl the glaze more).

EASY WHITE CHOCOLATE GLAZE

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

WHITE-CHOCOLATE-GLAZED COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the white chocolate. Apply small or crushed candies while glaze is wet. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

WHITE CHOCOLATE GLAZE

Steps:

• Place white chocolate and cream in a small glass bowl. Microwave on high for 1 minute.
• Stir well. Add butter and microwave on high 30 seconds. Stir well. Stir in sugar and vanilla until smooth.

WHITE CHOCOLATE GLAZE

Steps:

• Combine chocolate and half-and-half in top of a double broiler. Place over simmering water until chocolate is almost melted. Do not overcook. Remove from heat and stir until smooth. Cool glaze 10 to 15 minutes, or until slightly thickened.

WHITE CHOCOLATE GLAZE

Steps:

• Place all ingrediants in microwave safe bowl.
• microwave in 10 second intervals.
• dip doughnuts in chocolate sprinkle with chopped strawberries.
• Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.

CHRISTMAS CUTOUTS WITH WHITE CHOCOLATE GLAZE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough. , Bake at 350° for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool., In a microwave-safe bowl, melt white chocolate; stir until smooth. Tint with food coloring. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe designs on cookies.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.