JASMINE
Steps:
- Shake all liquid ingredients with ice. Strain into a chilled coupe glass. Garnish with a lemon wheel.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram
EASY CHOCOLATE CHIP COOKIES RECIPE
Our easy chocolate chip cookies are so simple to make with this popular cookie recipe, which makes delicious chocolatey and chewy cookies.
Provided by Jessica Dady
Categories Dessert
Time 30m
Yield Makes: 20
Number Of Ingredients 8
Steps:
- Add the sugar and melted butter in a bowl and mix together - a wooden spoon is fine, no need for a whisk.
- Sift the flour, baking powder, vanilla and salt together and add to the sugar and butter mixture. Add the chocolate chips at this stage if you're making chocolate chip cookies.
- Mix together using your hand. Once you get a dough texture, add the egg and knead using your hand again.
- Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. Keep them on the small side as they spread out during baking. Also, don't keep biscuits close to each other otherwise they will get stuck together.
- Place in the oven and bake at 160C, gas 3 for 10-20 mins. The bigger the cookies, the longer they'll take to cook. They're ready when the edges are a bit golden.
Nutrition Facts : @context https, Calories 226 Kcal, Sugar 17 g, Fat 11 g, Sodium 0.3 g, Protein 3 g, Carbohydrate 29 g
JASMINE COOKIES
A cookie that you can prepare ahead of time and freeze or refrigerate and cut out the amount you want every time you want to have a snack. Perfect for an afternoon tea.
Provided by NICEGIRL1130
Categories Cookies
Time 1h5m
Yield 30
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.
- Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 11.3 g, Cholesterol 6.2 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 49.3 mg, Sugar 3.4 g
JAMAICAN CHOCOLATE COOKIES WITH CARAMEL CREME
I made these for an office party cookie contest-and not a crumb was left on the platter! Sweet potatoes are the secret ingredient. Canned sweet potatoes will work, too, if you're short on time. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen sandwich cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; gradually beat into creamed mixture., Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies., For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over the top of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 134 calories, Fat 7g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 103mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD CHEESECAKE COOKIE CUPS BY JASMINE RECIPE BY TASTY
Here's what you need: unsalted butter, light brown sugar, large egg, molasses, vanilla extract, all purpose flour, McCormick® ground ginger, McCormick® Ground Nutmeg, McCormick® Ground Cinnamon, McCormick® Ground Cloves, kosher salt, baking soda, nonstick cooking spray, cream cheese, heavy cream, vanilla extract, powdered sugar, light brown sugar, McCormick® ground ginger, McCormick® Ground Cinnamon, holiday sprinkle, white chocolate shaving
Provided by McCormick
Categories Bakery Goods
Yield 12 cookie cups
Number Of Ingredients 22
Steps:
- In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy, about 3 minutes. Add the egg, molasses, and vanilla, and beat until combined, 2 minutes.
- In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.
- Add the dry ingredients to the wet ingredients, one-third at a time, and mix until just combined. Chill the dough in the refrigerator for 45-60 minutes.
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Divide the cookie dough into 12 equal portions and roll into balls. Press a dough ball into the bottom of each prepared muffin cup, pressing against the bottom and up the sides. Freeze for 10-15 minutes, until solid.
- Bake the cookie cups for 10-12 minutes, or until baked through. Remove from the oven and let cool completely.
- Meanwhile, make the cheesecake filling: In a medium bowl, whip together the cream cheese, heavy cream, vanilla, powdered sugar, brown sugar, ginger, and cinnamon with an electric hand mixer until smooth, about 5 minutes. Transfer the filling to a piping bag fitted with your tip of choice and refrigerate for about 10 minutes.
- Fill the cookie cups with the cheesecake filling. Garnish with holiday sprinkles and/or a sprinkle of cinnamon and/or white chocolate shavings. Refrigerate until ready to serve.
- Enjoy!
JASMINE SHORTBREAD SANDWICHES WITH GRAPEFRUIT CURD
These shortbread cookies contain ground jasmine tea, which lends a sweet, floral balance to their tart grapefruit-curd filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h15m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Beat together butter and confectioners' sugar with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in vanilla. Add flour, 1/2 teaspoon salt, and the tea, and beat on low speed until just combined (do not overmix). Form dough into 2 disks, wrap in plastic wrap, and refrigerate at least 1 hour and up to overnight.
- Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough between pieces of parchment to a 1/8-inch thickness. Freeze until firm, about 10 minutes. Cut out 20 squares with a 2 3/4-inch square cookie cutter, then cut each in half to make 40 rectangles.
- Gently press 1 flat side of 20 rectangles in sanding sugar, and arrange on a parchment-lined baking sheet, sugar side up. Bake until pale gold, 16 to 18 minutes. Let cookies cool on a wire rack. Repeat with remaining rectangles.
- Spread 1 generous teaspoon curd onto unsugared side of half the cookies, then sandwich with remaining cookies.
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