Search results
Can You Use Cake Flour To Make Cookies Flour And Flour Recipes - Yahoo Recipe Search
Pillsbury.com<p>You may know this cookie by many names: Mexican wedding cakes, Russian tea cakes, snowball cookies, or even butterballs are all names associated with these delicious, round cookies covered in powdered sugar. Whatever you call them, our recipe is quick and easy to make, taking only 15 minutes to prep!</p> <p>The history of Mexican wedding cake cookies is largely unknown. Some believe the recipe originated in Eastern Europe. Whatever the origin story, these cookies became increasingly popular in the twentieth century, typically served during special occasions like weddings and Christmas.</p> <p>Key ingredients in Mexican wedding cakes are pretty basic. Most recipes, like this one, call for butter, powdered sugar, flour, salt, vanilla, and some type of ground nut. You can use almonds, pecans, or even macadamia nuts depending on your personal preferences. You can buy nuts pre-ground at the grocery store, but it’s easy to grind whole nuts on your own if you have a food processor handy.</p> <p>Can’t wait to start baking this holiday season? These cookies are easy to make ahead of time and store, too. Check out how to store Mexican Cake Cookies below for more info.</p> <p>Plan all your cookie recipes for your <a href="https://www.pillsbury.com/recipes/dish-type/cookies/christmas">holiday</a> or party platter by printing out this Mexican wedding cake cookies recipe.</p>YummlyThis butter cookie recipe is a favorite treat for all ages. This is a standard recipe for holidays, but these butter cookies make a great after-school snack or a quick pick-me-up at the end of a long day. These cookies are lightly flavored with vanilla, fresh lemon zest, and lemon juice to create a rich, buttery flavor and texture. ## Butter Cookie Origins Butter cookies are commonly known as Danish cookies, brysslkex, and sablés in other parts of the world. Sometimes they are called crisp cookies because of their texture, or sweet biscuits since they contain quite a bit of sugar. Perhaps the most famous butter cookies were created in Denmark over 75 years ago. A small Danish bakery created the standard recipe which has stood the test of time. 1966, it became official: They were branded as Royal Dansk cookies and were sold in tin cans to keep the cookies fresh. Today, the tins are still popular worldwide and known as "The Blue Tins." Today, butter cookies have more variations than we can count and they are suitable for every occasion. Some recipes even call for butter cookies in the crust of chilled cakes and cheesecakes. Bakers crush the cookies and mix them with melted butter to line springform pans the way you would with graham crackers for a graham cracker crust. ## Recipe Variations There are endless possibilities with the butter cookie – so you can use your imagination, but here are some tips for inspiration: __Dip Them:__ Dip into melted chocolate of your choice. This recipe calls for dark chocolate melted in the microwave, but you can use milk chocolate or white chocolate. __Add Sprinkles:__ While the chocolate is still warm, you can dust the cookies with crushed candy canes for a Christmas cookie, red and white heart sprinkles for Valentine's Day, or green and white sprinkles for St. Patrick's Day — whatever holiday you're celebrating, you can customize these cookies for it! __Sans Chocolate:__ You don't have to dip these cookies in chocolate to have a great cookie experience. These cookies are tasty on their own or you can decorate them with sprinkles without the chocolate. You would add the sprinkles after baking, but first brush a thin layer of corn syrup and then add the sprinkles. __Different Shapes:__ Butter cookies can take on many shapes making them great for cookie cutters, a cookie press, or rolled up in a tube, refrigerated, and then sliced.EpicuriousUnder all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.YummlyRich and chocolatey brownies are the perfect dessert for celebrating any event or special occasion — or for no reason at all! This delicious brownie recipe is unique for a few reasons. It's made with cocoa powder and melted dark chocolate, resulting in a melt-in-your-mouth texture combined with delectable flavor. It also has a hint of orange zest which is an ideal pairing for the dark melted chocolate. On top of the added citrus flavor, the chopped walnuts give these homemade brownies a satisfying bit of crunch. These brownies are for true chocolate lovers looking for a new flavor experience. ## The History Of Brownies There are several interesting stories revolving around the mysterious arrival of the brownie. One features a chef who accidentally added chocolate to biscuit dough. Another tells the story of a baker who was making a cake but didn't have enough flour, so he ended up with a brownie-esque dessert. The most popular legend might be one that is listed in "Betty Crocker's Baking Classics" and John Mariani's "The Encyclopedia of American Food and Drink." Both publications tell the story of a housewife in Bangor, Maine, who forgot to add the baking powder to a chocolate cake she was making. The cake didn't rise well, but she chose to cut the dessert into squares and served it anyway. Thus, the brownie was introduced in the U.S. and has remained a classic dessert for many years. The first time a homemade brownie recipe was published was in the early in the 20th century, supposedly by Fanny Farmer. In 1905, she refined her own chocolate cookie recipe to create a bar-shaped dessert by baking it in a rectangular pan. We may never know who intentionally or accidentally created the first chocolate brownie, but we are certainly glad it has stuck around. ## Recipe Variations This recipe is egg-heavy, so it's not going to be as cakey as a brownie mix from a box, rather, this recipe is on the fudgy brownie end of the spectrum, but like most good brownie recipes, this recipe comes with plenty of room for variations. _Nuts:_ If walnuts aren't your thing, try using chopped pecans, peanuts, or almonds. _Flavorings:_ If you don't want to use the orange zest, you can leave it out, add a teaspoon vanilla extract, or put the zest of another fruit of your preference in its place. _Different Chocolate:_ Feel free to experiment with different types of chocolate. Try regular milk chocolate, white chocolate chips, or a combination of different types. _Embellishments:_ You can skip the last drizzle of chocolate and top your chocolate brownie with ice cream or whipped cream instead if you want a sit-down dessert experience instead of a portable dessert experience. Trying new recipes is part of the fun, so be creative and create your own masterpiece!YummlyNot exactly a part of the bikini body diet, this creamy chocolate cheesecake is a decadent treat that should be enjoyed by chocolate lovers every once in a while. Made with a homemade buttery graham cracker crust, it perfectly blends the dreaminess of cream cheese with the richness of melted chocolate. Light and creamy, the cheesecake filling pairs well with the melted chocolate topping. It's a chocolate twist on the classic American dessert, ideal for nearly any gathering. It's elegant enough to enjoy for a special occasion, and yet works just as well for a casual birthday party or baby shower. It's the perfect cheesecake to serve at your holiday party, and works all year round. While it may sound complicated to prepare this recipe, the total time to make this cheesecake isn't actually all that long. You will, however, want to leave time to refrigerate it overnight, or at least five hours. From there you'll need about 35 minutes of cook time. If you want to cut down on prep time, you can use a pre-made crust for your cheesecake, but nothing beats the flavor of this homemade graham cracker crust! ## Variations While this chocolate cheesecake is amazing on its own, here are some ideas for putting a unique spin on the recipe. _Top with fruit:_ Add fresh blueberries, strawberries, or whatever seasonal fruit you have on hand. If the berries aren’t as sweet as you like, toss them in a bowl with a teaspoon of sugar and let sit for 20 minutes until they start to release some of their juices. _Add vanilla:_ For a subtle hint of vanilla to balance the chocolate flavor, add a teaspoon of vanilla extract to your cheesecake batter. _Cookie crust:_ Prepare the crust the same way, and simply swap your favorite cookies or Oreo cookies for graham crackers to double the chocolate while keeping that extra crunch. If you don't have Oreos on hand, try using any type of cookie crumbs for a similar flavor and texture. _Add nuts:_ Chopped pecans, almonds, or walnuts are a wonderful addition to this cheesecake. Simply sprinkle a handful over the top after topping it with the melted chocolate. _Dust with cocoa:_ instead of a chocolate drizzle, add a light dusting of unsweetened cocoa powder to complete the cake. _Add chocolate chips:_ add a bit of texture to your cheesecake by mixing in a cup of semi-sweet chocolate chips or dark chocolate chunks. Add at the very end and avoid over mixing the chocolate. _Add caramel sauce:_ Instead of a chocolate drizzle, try caramel sauce to jazz up this chocolate cheesecake. _Add chocolate curls:_ Decorate your cheesecake with chocolate curls for an elegant spin on this cake recipe. ## Recipe Tips _Allow it to cool in order to prevent cracking:_ if it does crack, you can spread a thin film of sour cream over the top; the chocolate topping should cover it well. _Soften the cream cheese:_ because cold cream cheese won’t blend smoothly, it should be very soft. Leave it out for at least two hours if possible before baking. _Keep eggs and cream at room temperature:_ batters made with cold ingredients don’t come together as smoothly, so leave eggs and cream out as well. _Use a water bath:_ some cheesecake recipes call for a water bath, which is a method that helps your cheesecake bake gently without burning or cracking, and maintain a silky smooth texture. While you don't necessarily need it, feel free to use it in this recipe. To create a water bath, wrap the bottom of the baking pan in aluminum foil to waterproof it, and then place the baking pan into a larger pan that’s been filled partially with hot water. Using a water bath prevents the pan from being exposed to direct heat while it bakes. The gentler heat means the cake bakes slowly, and prevents the cake from cracking or collapsing after you remove it from the oven.Food52This “cake” is inspired by my youngest niece, Lucy, who requests French macarons rather than cake every year for her birthday (and has since she was maybe 4 years old). I wanted to design a sliceable cake for her, made out of extra-large macaron shells. Piped 6-inches-wide, these layers get a generous topping of sprinkles before heading into the oven. After baking, they are sandwiched together with an ultra-creamy cake batter-flavored filling with (you guessed it!) more sprinkles. The cake can be eaten immediately after it’s assembled, but I prefer to let it sit in the fridge overnight, which softens the layers of the macaron to make them easy to slice and get a fork through. This way, they’re perfectly soft, chewy, and creamy (not to mention, gluten-free). The same recipe can be used to make two giant macaron shells for a sliceable version of the classic sandwich cookie (see the Variations section below).Food.comThis is a great cookie recipe and it's very rewarding. These cookies resemble something you would see in a bakery or in a cake and sweets shop. I found this while browsing for what I could make for a charity event. Everyone loved them and they raised a lot of money. Helpful Tips: The cookies need to be golden brown on the edges and look slightly undone in the center otherwise the cookies will be too hard, in other words take them out before they look ready otherwise the cookies might be inedible. If they're too soft after cooling completely put them back in for 3-5 minutes. Make sure the ingredients are at room temperature when you use them and when you have made the dough you ABSOLUTELY must refrigerate it for AT LEAST an hour otherwise the cookies will sink in the oven, but the longer the better. P.S. If you look at the picture you can see that I put in chocolate chips to look like a smiley face. Put them in before you bake and they stay put, but this is only if you want a little extra umph!Food52After all this time, I’ve learned a little self-control when I’m in the pastry kitchen. I know now that I don’t have to eat that chocolate chip cookie batter, that it’s not essential that I taste that warm, gooey sticky bun, and that I can walk past that tub of carrot cake trimmings. However, when the bakers are trimming a triple chocolate mousse cake, I know my limits. I’ve never walked by without snagging a frozen end piece of cake and mousse. We make these cakes in large sheet trays and then freeze them until they are firm so we can neatly slice through them. Each time I eat an edge, I think to myself, this is like the best ice cream sandwich I’ve ever had. So I took the idea of making a thin chocolate cake and filling it with a whipped chocolate mousse that ends up freezing into something quite like ice cream. Infuse the cream with fresh mint and you’ve got a spectacular summer treat. (Or you can use peppermint extract if you can’t get your hands on fresh mint.) The chocolate in this recipe has about 130 grams of sugar in it, making each sandwich clock in at around 16 grams of sugar. Recipe and headnote excerpted from Baking With Less Sugar (Chronicle Books, 2015). On The Genius Recipe Tapes, Kristen checked in with chef and co-owner of Flour Bakery and Myers &amp; Chang Joanne Chang—they discussed how the past year has gone, "the mom test," and what authenticity means to Joanne in her work. Listen here.Food52These delightful, soft, cake-like cookies are from the coast of Tuscany, around Versilia, and are traditionally made for January 5, the eve of the Epiphany, when the Befana comes to visit Italian children to place delicious treats in the stockings of the children who have been good, and coal for those who have been bad. The recipe makes plenty—around 50—cookies that not only are for putting into stockings but also for wrapping up in colorful packages to give to friends and family. These are also ideal for making with children, too, who will love cutting out the shapes and decorating. Some like to use aniseed liqueur instead of the rum (I like Alchermes, which gives the dough a rosy hue) or you can leave it out and use just an extra splash of milk instead. This recipe is adapted from Paolo Petroni’s Il Grande Libro della Vera Cucina Toscana.There is no reason you cannot use cake flour to bake cookies if the recipe calls for all-purpose flour, as long as you are prepared for a slightly different textured cookie once they are baked. You might even prefer to use cake flour for a lighter, fluffier cookie.
- Can You Use Cake Flour For Cookies?
- Gluten 101
- How to Make Cake Flour Cookies
So you invested in a full bag of cake flour for Classic Shortcakes, Pumpkin Spice Latte Bundt Cake with Whipped Cream, Chiffon Cake, or another of your family's favorite birthday cake recipes. While we'd never say no to another slice of cake, you do have more options for putting that cake flour to delicious use. When the protein and gluten in any k...
Gluten acts like a spring. When mixed with a liquid, it can stretch and expand to add to the structure and shape (for example, making layers in flaky biscuits), trap gasses (like those that give focaccia bread its signature bubbles), and offer chewiness (such as in al dente homemade pasta). The amount of gluten formation varies based on how much yo...
If you're craving soft, cake-like cookies or have cake flour to use up, cookies made with cake flour can be a stellar solution. Feel free to swap in 75% cake flour (with 25% all-purpose) for the all-purpose flour called for in your cookie recipe (so 1½ cups cake flour plus ½ cup all-purpose in a recipe that requires 2 cups flour). You can even subs...
When using cake flour for cookies, it’s important to keep in mind that the lower protein content of cake flour will result in a softer, more delicate cookie. This can be a desirable trait for certain types of cookies, such as shortbread or sugar cookies.
Jan 13, 2024 · Making Cake-Like Cookies with Cake Flour. Because the flour that you will be using for your cookies is going to have different properties compared to standard all-purpose flour, you may not know what to expect when you bring that flour into a baked good such as the cookie.
Yes, using cake flour in your cookie recipe can result in cookies that are more crumbly due to its lower protein content and finer texture. The cookies will have a delicate and melt-in-your-mouth crumb, adding to their overall texture.
Jul 13, 2022 · Using cake flour in cookies is done commonly, but you should read this guide on how and when to use it to make sure that you know what cake flour is, how to make your own cake flour if you don’t have any, and what cake flour does to cookies.
People also ask
Can you use cake flour for cookies?
Can I substitute cake flour for cake flour?
Can you add all-purpose flour to a cookie recipe?
Can You Make your own cake flour?
Is cake flour better than all-purpose flour?
How much flour should I use for a cookie?
The short answer is yes, you can use cake flour to make cookies. However, there are some important differences between cake flour and all-purpose flour that you should consider before using cake flour in your cookie recipe.
