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Cookie Cake Pan

cookie cake pan

    cookie cake
  • In the United States and Canada, a cookie is a small, flat-baked treat, usually containing fat, flour, eggs and sugar.

  • (of a camera) Be swung in such a way

  • cooking utensil consisting of a wide metal vessel

  • (Greek mythology) god of fields and woods and shepherds and flocks; represented as a man with goat's legs and horns and ears; identified with Roman Sylvanus or Faunus

  • Swing (a video or movie camera) in a horizontal or vertical plane, typically to give a panoramic effect or follow a subject

  • make a sweeping movement; "The camera panned across the room"

Rainbow Cookies

Rainbow Cookies


* 8 ounces almond paste
* 1 cup butter, softened
* 1 cup white sugar
* 4 eggs, separated
* 2 cups all-purpose flour
* 6 drops red food coloring
* 6 drops green food coloring
* 1/4 cup seedless red raspberry jam
* 1/4 cup apricot jam
* 1 cup semisweet chocolate chips, melted


1. Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
2. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
5. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Duchess cookies/Herzogin Plätzchen/Vojvodski kolaci

Duchess cookies/Herzogin Plätzchen/Vojvodski kolaci

Ingredients: 4 egg whites, 150g sugar, vanilla, little salt, 125g hazelnuts, 50g almonds(or any nuts), teaspoon cinnamon, a spoon orange peel (fresh or dry), 3 spoon flour, 50g butter, 100g bitter chocolate, 2 spoon heavy cream.

Whisk the egg whites with sugar, to a thick cream. Grain the nuts and mix all dry ingredients, and add to the egg white foam, at end add the melted butter,, mix with a spatula. Put on a battered pan a half spoon of mixture and press and spread flat, they rise during baking. Make even number. Bake by 170C (325F) for 20 minutes and cool.
Melt the chocolate, add cream mix, and put together 2 cookies with chocolate.

cookie cake pan

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