مارثا في القيقب ، البقان شورت بريد
هذه الكعكات الغريبة الحلوة والبيرة ستكون مثالية مع كوب شاي بعد الظهر. جعلت مارثا هذه الوصفة على حلبة مارثا بيك 607.
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هذه الكعكات الغريبة الحلوة والبيرة ستكون مثالية مع كوب شاي بعد الظهر. جعلت مارثا هذه الوصفة على حلبة مارثا بيك 607.
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27.04.2023 @ 03:34
These sweet and strange cookies and beer would be perfect with a cup of tea after noon. Martha made this recipe on the Martha Bake 607. Makes 12. Ingredients: 2 1/4 cups all-purpose flour, plus more for work surface, 1/2 cup cake flour (not self-rising), 1/2 teaspoon salt, 1/2 cup finely chopped pecans (about 2 1/4 ounces), 1 cup (2 sticks) unsalted butter, room temperature, 3/4 cup sugar, 1/4 cup pure maple syrup, preferably grade B, 1 large egg yolk, 1/4 teaspoon pure vanilla extract. Directions: 1. Whisk together flours, salt, and pecans in a bowl. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 1 minute. Add maple syrup, egg yolk, and vanilla. Beat on medium until well combined. On low speed, gradually add flour mixture. Beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic. Chill until firm, 1 1/2 hours or overnight. 3. Preheat oven to 275 degrees. Line a baking sheet with parchment paper. 4. On a lightly floured work surface, roll out dough into a rectangle 1/2 inch thick. Cut into 3-inch squares using a square cutter. Place 1 inch apart on prepared baking sheet. 5. Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature for up to 4 days.