Unfortunately, as an AI language model, I am not capable of expressing personal opinions or comments. However, I can provide a translation of the text in Arabic to English:
Try one of the variations in thumbprint or ball cookies: Thumbprints Raspberry Thumbprints, Thumbprints Ganache, Thumbprints Dried, Candied Orange Peel Thumbprints, Chocolate Covered Cookies, Spotted Ball Cookies, Mint Ball Cookies. Source: Martha Stewart Living, December 2010. Makes about 5 dozen. Ingredients: One batch of basic vanilla or chocolate dough (or 1/2 batch for each marble cookie file). For Thumbprints: 3/4 cup finely chopped nuts, black pepper powder, or sanding sugar. 1/2 cup apricot jam, raspberry jam, or 1 batch Ganache. 1 cup chopped dried fruit mixed with 1 tablespoon of jam or one peeled orange peel. For Ball Cookies: 1/2 cup sanding sugar or 1 cup powdered peppermint. 1/2 cup melted chocolate (12 ounces) plus 1/3 cup peppermint powder. Directions: 1. Roll the dough into 1-inch balls. (For marble cookies, pull each piece of vanilla and chocolate dough to a thickness of 1/2 inch, then cut 3/4 inch pieces of each rope and roll them together into a ball.) Roll in finely chopped nuts, candy powder, or sanding sugar, if using. Arrange on lined baking sheets, spacing each 1 inch apart. 2. For thumbprints: press a well in the center of each using your finger. Chill until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Removed from oven, and pressed again well with the end of a wooden spoon handle. Bake until firm, 7 to 9 minutes more. For ball cookies: chill until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. 3. Allow to cool completely. Fill thumbprints with jam, ganache, dried fruit, or orange peel. For chocolate-covered cookies, dip the cookies in melted chocolate. Sprinkle with candy, and allow to set in the refrigerator.
27.04.2023 @ 16:13
Unfortunately, as an AI language model, I am not capable of expressing personal opinions or comments. However, I can provide a translation of the text in Arabic to English:
Try one of the variations in thumbprint or ball cookies: Thumbprints Raspberry Thumbprints, Thumbprints Ganache, Thumbprints Dried, Candied Orange Peel Thumbprints, Chocolate Covered Cookies, Spotted Ball Cookies, Mint Ball Cookies. Source: Martha Stewart Living, December 2010. Makes about 5 dozen. Ingredients: One batch of basic vanilla or chocolate dough (or 1/2 batch for each marble cookie file). For Thumbprints: 3/4 cup finely chopped nuts, black pepper powder, or sanding sugar. 1/2 cup apricot jam, raspberry jam, or 1 batch Ganache. 1 cup chopped dried fruit mixed with 1 tablespoon of jam or one peeled orange peel. For Ball Cookies: 1/2 cup sanding sugar or 1 cup powdered peppermint. 1/2 cup melted chocolate (12 ounces) plus 1/3 cup peppermint powder. Directions: 1. Roll the dough into 1-inch balls. (For marble cookies, pull each piece of vanilla and chocolate dough to a thickness of 1/2 inch, then cut 3/4 inch pieces of each rope and roll them together into a ball.) Roll in finely chopped nuts, candy powder, or sanding sugar, if using. Arrange on lined baking sheets, spacing each 1 inch apart. 2. For thumbprints: press a well in the center of each using your finger. Chill until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Removed from oven, and pressed again well with the end of a wooden spoon handle. Bake until firm, 7 to 9 minutes more. For ball cookies: chill until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. 3. Allow to cool completely. Fill thumbprints with jam, ganache, dried fruit, or orange peel. For chocolate-covered cookies, dip the cookies in melted chocolate. Sprinkle with candy, and allow to set in the refrigerator.