I like that name, Hot Oven, LOL
Yo les mande tres diferentes galletas y definitivamente no tan bonitas como las que se han mandado hasta el momento, pero voy a poner fotos de otras que hice con masa que me sobro
Melted White Chocolate SandwichIngredients
* 2 sticks unsalted butter, at room temperature
* 1 cup packed dark brown sugar
* 1/2 cup granulated sugar
* 2 tablespoons corn syrup
* 1 teaspoon vanilla extract
* 1 large egg
* 2 3/4 cups all-purpose flour
* 1/2 teaspoon kosher salt
* 1 1/4 teaspoons baking soda
* 1 7-ounce bag sweetened flaked coconut
* 12 ounces white chocolate (chopped or chips)
Directions
1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
3. Form the dough into teaspoon-size balls. Spread the coconut on a plate. Roll each ball in the coconut, pressing so it adheres. Place on prepared baking sheets. Bake for 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks.
4. Meanwhile, in a heatproof bowl placed over, but not touching, simmering water, melt the chocolate. Turn half the cookies upside down and spread the flat sides with the white chocolate. Sandwich them with the remaining cookies.
Lace CookiesIngredients
* 2 tablespoons unsalted butter
* 1/4 cup granulated sugar
* 1/4 cup light brown sugar
* 1/4 cup light corn syrup
* pinch of salt
* 1/4 cup all-purpose flour, spooned and leveled
* 1/2 cup finely chopped almonds
Directions
1. Heat oven to 375° F.
2. In a medium saucepan, heat the butter, sugars, corn syrup, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
3. Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
4. Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.
Sugar Cookies/Cherry-Almond Jumbles (I used cranberries instead of cherries)Ingredients
* 4 cups all-purpose flour
* 1 1/2 teaspoons teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 1/3 cup vegetable shortening (such as Crisco)
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* colored or coarse sugar, for decorating
Directions
1. Combine the flour, baking powder, and salt in a large mixing bowl; set aside.
2. Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time.
3. Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately then refrigerate at least 2 hours or up to 1 week.
4. To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack.
Directions
1. Do not refrigerate the basic sugar cookie dough after making it (do not substitute slice-and-bake dough in this recipe).
2. Stir in 1 cup chopped dried cherries and 1 cup sliced almonds. Drop tablespoon-size mounds of dough onto baking sheets.
3. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 16 to 20 minutes.
4. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
