Cake iced cookies

Preparation: 20 minutes (plus freezing time)

Cooking time: 5 minutes

Servings: 4 people

Ingredients

Arm of cookies:
• 10 or 12 breakfast biscuits, type Mary. I used the flaky
• 1/2 cup milk
• 200 ml whipping cream (minimum 35% fat), very cold
• 2 heaping tablespoons sugar
Chocolate frosting and decoration:
• 125 ml whipping cream
• 125 g of black chocolate confectionery
• crunchy almonds (optional)

Preparation

1. We started riding the cream, which should be very cold. We put in a large bowl along with the sugar, and beat with an electric whisk, slowly at first to avoid splashing and finally at high speed until it is mounted. We must be careful not to go with the shake, because in that case the serum fat content of cream, we would be separated and sweet butter
2. We take the cookies one at a time, dip into the cup of milk (add and remove, no more!), And we are placing the photos as forming a tower: cookie, whipped cream, cookie, whipped cream, until end with cookies
3. Once finished cookies, tumbamos arm to cover it with more whipped cream. There will not be a perfect finish, but try to stay more or less helping smooth with a spatula, cleaning and wetting that go to shape the arm. I put a very small amount of cream to cover the arm, you can use more to your liking. We carry the freezer. With a few hours is enough, but usually leave the cake overnight
4. When we go to cover the chocolate cake, prepare chocolate bath. Put the cream to boil, and when it boils, remove from heat and add the chopped chocolate. Let stand a few minutes, and stir until completely dissolved. Put the arm on a grid, and dropped chocolate on it, making sure it is well covered
5. Before the chocolate solidifies, garnish with diced almonds, and took the freezer until ready to eat. To serve cut the arm must cookies diagonally with a sharp knife.

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Almonds, Black chocolate confectionery, Break fast bisccuits, Chocolate, COOKIES, Fat, Whipping Cream,

Cookies and chocolate nougat

Preparation: 45 minutes

Cooking time: 10 min

Servings: 24 cookies

Ingredients

For the biscuit base:

• 400 g plain flour
• 150g icing sugar
• 200 g cold butter, cut into cubes
• 1 egg medium
• 1 pinch of salt

For the filling:

• Soft nougat cream (see notes)

For coverage

• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment: Silicone mold 8 round cavities .

Preparation

1. We started preparing cookies the day before. Mix all ingredients with your hands to form a smooth dough.
2. We form a ball, which we divide into two or three parts (depending on the size of your countertop, and the strength that you have to stretch the dough)
3. Stretch each portion between two sheets of baking paper with a rolling pin, until they were very thin, 3 mm thick or less.
4. We sheets of cookie dough in the fridge for a couple of hours, or leave them in the freezer for half an hour (this is done to facilitate the cutting process). As we proceed to each of the dough portions that we have previously cut.
5. We pulled the sheets (one at a time, so you do not lose cold), cut with a round cutter mold size that we will use for that then the size of the cookie matches the mold (mine 6 cm), Stand biscuits on a tray, and bring back to the freezer at least 15 minutes (cookies will help not lose shape during baking). Repeat with remaining dough. Mass cuts, we can return them to knead, and stretch to the procedure described previously, or we can prepare these minigalletas
6. Preheat oven to 170 º C and bake the cookies about 10 minutes, until lightly browned on the edges. The out of the oven, we let stand 5 minutes, and we put on a rack to cool. Cookies are blanditas out of the oven, and finish hardened to cool.
7. When cool, continue to prepare our nougat and chocolate cookies. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt.
8. Place the pan on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We place a teaspoon of cream over the chocolate nougat in the center, and ended up covering with a cookie. .
9. Let cool in the refrigerator or in a cool place and solidified seco.Una on chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool, dry place until use.

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Chocolate, COOKIES, DESSERT, Egg Cookies, Icing,

Chocolate dipped Oreo

Preparation: 15 minutes

Cook Time: 2 min

Servings: 8 to 12 oreo cookies

Ingredients

• 8-12 oreo cookies
• 300 g Dark chocolate 
• 50 g of cocoa butter

Equipment (optional): 8-12 Silicon mold round cavities.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, place it on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We set up an oreo cookie and biscuit coated finished with another couple of teaspoons of chocolate.
3. We give a few hits with the tray on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
4. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works as a bumper sticker chocolate). 
5. We keep the cookies in a cool place until consumption. With this option out 8 to 12 cookies, depending on how much chocolate we use for mold, and its size.
6. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
7. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption. This option will go over 12 cookies, since much less of chocolate is used to bathe.

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Butter cookies, Chocolate, Continental Menu, COOKIES, International Cuisine, Oreo cookies,

Hard Nougat

Preparation: 15 minutes (plus drying time)

Cooking time: 45 min

Servings: 1 to 2 tablets nougat, according to the thickness we like

Ingredients

• 250 g of honey (preferably clarita)
• Sugar 175 g
• 1 egg white
• 250 g of hazelnuts
• One sheet of paper or sugar wafers

Equipment (optional): Molde nougat . I used a wooden box of nougat saved last year. One milk carton lengthwise cutting can also be used. In any case, must line the pan with baking paper

Preparation

1. We started preparing a mold (or two) of nougat, lining them with baking paper. Cut two (or 4) sugar paper rectangles the size of the mold, and put one in each mold.
2. We put in a pot of honey, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar
3. Apart rode about to clear heavy snow
4. When sugar has dissolved, add the clear, stirring constantly. A very low heat (the 1 on the hob), we'll be stirring for 45 minutes. At first the mixture is fairly brown and cook but slowly remove the clear will piggybacking, the mixture will become whitish, and volume increase
5. Add the hazelnuts and mix well. Pour over the mold (or molds) we had prepared, place another sheet of paper sugar on top, and press with a rolling pin to make it smooth
6. Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption.

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Continental Menu, COOKIES, DESSERT, Honey, International Cuisine, Tart,

Mini Oreo cookies dipped in white chocolate

Preparation: 15 minutes

Cook Time: 2 min

Servings: 48 mini oreo cookies

Ingredients

• 48 mini oreo cookies (a pack of 4 bags)
• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment (optional): 4 molds to make mini oreos dipped in chocolate . A mold for minimagdalenas, or a bucket may be used.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, cut circles from the sheet of transfer size of the mold cavities (with scissors, or preferably using a punch as indicated in the introduction) and put them in the base (with the rough hand, which is the sticking upwards). Pour half a teaspoon of chocolate over the sheet to cover it. We set up a mini oreo cookie and biscuit coated finished with another teaspoon of chocolate. We give a few hits with the mold on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
3. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold simply pressing the mold base, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
4. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper.
5. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
6. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
7. This option will go over 48 cookies, since much less of chocolate is used to bathe.

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Chocolate, COOKIES, DESSERT, International Cuisine, Oreo cookies, Tart, white chocolate,

Crunchy Almond Cookies Recipe

It is very important to use quality almond flavor and the end result is good and rich. The touch of lemon almond is delicious, so do not hesitate to make sure that you repeat. Little word.

Ingredients for 20 biscuits

• 2 eggs
• 1 pinch salt
• 150g sugar
• zest of 1/2 lemon
• 250g ground almonds slivered
• or whole almond for garnish.

How to make crispy almond cookies

1. Heat the oven to 170 º heat without air up and down.
2. We separate the eggs leaving aside reserving whites and yolks.
3. We set the egg whites until stiff with a pinch of salt as they are cast semimontadas sugar gradually while continually beat.
4. Add the grated lemon and almond bite. 
5. With a spatula gently mix until a smooth dough. We got wet with some water lightly fingertips and form dumplings , we placed apart on a cookie sheet lined paper.
6. The crush lightly and garnish with slivered almond . Pincelamos with beaten egg yolk and bake for about 15 minutes, until cookies are golden. Out of the oven, leave on the tray for five minutes and let cool on a rack before serving.

Tasting

If you live in room humidity very careful with these crunchy almond cookies . Protegedlas good air and moisture to keep them crunchy on the days that you last. If you do it correctly perfectly endure many days.

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Baked, Continental Menu, COOKIES, DESSERT, Egg Cookies, International Cuisine, Tart,

BANANA BREAD COOKIES

BANANA BREAD COOKIES

Preparations: Line bake sheet with parchment paper

Makes 4 ½ dozen 2 inch cookies

Ingredients:

Cookies:

• 2 ¼ cup bread flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ¾ cups mashed bananas (approximately 1 ½ banana)
• ½ cup sour cream
• 8 tablespoons butter
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 2 teaspoon vanilla extract

Add-ins:

• ½ cup mini chocolate chips
• ½ cup toffee bits

Instructions:

1. Add bread flour, baking soda, baking powder and salt into a bowl and whisk to combine; set aside. Mash bananas and mix into sour cream and combine; set aside.

2. Brown the butter by placing it into a small skillet and heat the butter until it turns brown and starts to smell nutty. Remove from heat and whisk in the granulated sugar and light brown sugar. Let it sit for five minutes to absorb the brown butter flavoring. Add egg and vanilla whisk to combine. Add in banana and sour cream and whisk to combine. Now gently fold in flour mixture to combine. Fold in add-ins.

3. Refrigerate Banana Bread Cookie mixture for at least 30 minutes. Using a 1 inch ice cream scoop, drop cookie dough on parchment lined bake sheets. Bake at 350 degrees F for about 10-13 minutes or until edges turn golden brown.

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BANANA BREAD COOKIES, BREAD, COOKIES, DESSERT,