SMALL KITCHEN SCOOPS RECIPES

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KITCHEN TOOL LOVE: COOKIE SCOOPS - RECIPES, COUNTRY LIFE ...



Kitchen Tool Love: Cookie Scoops - Recipes, Country Life ... image

I grew up calling these ice cream scoops, or more specifically, “dishers.” These scoops are the ones with a metal blade inside that sweeps the inside

Provided by Bridget Edwards

Categories     main dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 36 servings

Number Of Ingredients 8

1 c. Unsalted Butter, At Room Temperature
2 c. Powdered Sugar, Divided
1 tsp. Kosher Salt
1 tsp. Lemon Extract
1/2 tsp. Almond Extract
1 Lemon, Zested
1 c. Almond Flour
2 c. Unbleached All-purpose Flour

Steps:

  • Cream together butter and 1/2 cup powdered sugar. Beat in salt, lemon extract, almond extract, and zest. Mix in almond flour. On low speed, add flour in 2 additions, beating just until combined. Refrigerate dough for 45 minutes. Line cookie sheets with parchment paper and preheat oven to 325ºF. Use a 2-teaspoon cookie scoop to portion the dough onto the prepared sheets. Bake for 12–15 minutes or until done. Pour the remaining powdered sugar into a pie plate. Immediately toss the warm cookies in the sugar. Place the cookies on a wire rack to cool. Once cooled, toss again in the powdered sugar.

KITCHEN TOOL LOVE: COOKIE SCOOPS - RECIPES, COUNTRY LIFE ...



Kitchen Tool Love: Cookie Scoops - Recipes, Country Life ... image

I grew up calling these ice cream scoops, or more specifically, “dishers.” These scoops are the ones with a metal blade inside that sweeps the inside

Provided by Bridget Edwards

Categories     main dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 36 servings

Number Of Ingredients 8

1 c. Unsalted Butter, At Room Temperature
2 c. Powdered Sugar, Divided
1 tsp. Kosher Salt
1 tsp. Lemon Extract
1/2 tsp. Almond Extract
1 Lemon, Zested
1 c. Almond Flour
2 c. Unbleached All-purpose Flour

Steps:

  • Cream together butter and 1/2 cup powdered sugar. Beat in salt, lemon extract, almond extract, and zest. Mix in almond flour. On low speed, add flour in 2 additions, beating just until combined. Refrigerate dough for 45 minutes. Line cookie sheets with parchment paper and preheat oven to 325ºF. Use a 2-teaspoon cookie scoop to portion the dough onto the prepared sheets. Bake for 12–15 minutes or until done. Pour the remaining powdered sugar into a pie plate. Immediately toss the warm cookies in the sugar. Place the cookies on a wire rack to cool. Once cooled, toss again in the powdered sugar.

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THE BEST SMALL AND MEDIUM PORTION SCOOPS | COOK'S ILLUSTRATED
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SMALL ICE SCOOPER - ALL INFORMATION ABOUT HEALTHY RECIPES ...
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