EASY VALENTINE SANDWICH COOKIES RECIPE | ALLRECIPES
This recipe makes seventeen 3-inch sandwich cookies and seventeen 1 ½-inch heart-shaped cookies. You'll need a 3-inch heart-shaped cutter and a 1 ½-inch heart-shaped cutter. Frost with Pink Valentine Frosting (see recipe).
Provided by Laria Tabul
Categories Sandwich Cookies
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 34 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter and confectioners' sugar together in a large bowl. Beat in egg, vanilla, and almond extract.
- Whisk flour, baking soda, and cream of tartar together in a medium bowl. Add to butter mixture; beat until dough is just combined. Divide dough into thirds and shape each portion into a ball.
- Place one portion of dough on a lightly floured surface and roll out to 1/4-inch thickness. For each sandwich cookie, cut out two 3-inch hearts; cut out the center of one of the hearts with a 1 1/2-inch cutter. Place cutout pieces 1 to 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned, 7 to 8 minutes. Cool completely on wire racks.
- Frost each solid 3-inch cookie with Pink Valentine Frosting and top with an open-centered cookie to form a sandwich. Frost the remaining small hearts and serve as separate cookies.
Nutrition Facts : Calories 237.9 calories, CarbohydrateContent 32.1 g, CholesterolContent 39.7 mg, FatContent 11.3 g, FiberContent 0.5 g, ProteinContent 2.4 g, SaturatedFatContent 7 g, SodiumContent 270.2 mg
OKONOMIYAKI PANCAKE RECIPE - BBC GOOD FOOD
This version of Japanese okonomiyaki is full of flavour and texture, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 22
Steps:
- Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
- While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
- Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
- Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
- Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
Nutrition Facts : Calories 630 calories, FatContent 38 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 18 grams protein, SodiumContent 2.1 milligram of sodium
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OKONOMIYAKI PANCAKE RECIPE - BBC GOOD FOOD
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Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Japanese
Calories 630 calories per serving
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