Lara Ferroni's Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, PDF

By Lara Ferroni

Peanut Butter Cookie Dough-Filled Pretzels, Anyone?

Cookie dough is not any longer only for making cookies. Cookie Doughlicious indicates bakers the way to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of uncooked. Now, conflicted bakers don’t need to choose from defense and a spoonful of heaven! all of the doughs will be integrated into any of the 50 scrumptious recipes for brownies, cookies, sweets, bars, pies, muffins, ice cream and frozen treats, and lots more and plenty more.
Recipes contain: Chocolate Hazelnut Cookie Dough Pop brownies, Cashew Caramel Cookie Dough sweet Bars, Snickerdoodle Cookie Dough Crisp, Gingerbread Cookie Dough Crème Brulee, Pistachio-Lemon Cookie Dough Sorbet, Chocolate coffee Cookie Dough Tiramisù, and more!

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Additional info for Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, Cakes, and More

Sample text

Infornate a 170° per 55 minuti. • Una volta cotto, sfornate il plum cake e lasciatelo raffreddare nello stampo. 2Sbattete le uova. A parte montate il burro morbido con lo zucchero a velo e aromatizzate con la vaniglia o con il limone. Sempre montando versate poco alla volta le uova. Setacciate sul composto le farine con il lievito e il sale. 4Completate con i canditi infarinati, mescolateli all’impasto e versatelo nello stampo imburrato e infarinato. 5Con il dorso di un cucchiaio livellate la superficie del dolce e infornate a 180° per 50 minuti.

4A parte, in una terrina, sbattete le uova con una forchetta, quindi versatele a filo sulla battuta di burro continuando a montare. 5Una volta che le uova siano assorbite, versate la farina e la fecola setacciate insieme con il lievito. 6Mescolate con una frustina a mano girando dal basso verso l’alto e aromatizzate con il maraschino. Imburrate e infarinate la tortiera, versate la massa e cuocete la torta a 180° per 30 minuti. Sfornatela e sformatela a raffreddare sulla gratella. • Decorate la torta con abbondantecon zucchero a velo.

Ciambella al limone Preparazione 20 minuti • Cottura 30 minuti • Stampo da ciambella Ø 24 cm • Per 10 fette Ingredienti • 4 uova • 250 g di farina • 200 g di zucchero • 120 g di burro morbido • 2 cucchiai di limoncino • 50 g di succo di limone filtrato • buccia grattugiata di 1 limone • 1 bustina di lievito • 2 pizzichini di sale decorazione: • zucchero a velo Preparazione • Lavorate a lungo le uova con la metà dello zucchero, fino ad ottenere una massa gonfia e spumosa. 1A parte montate il burro con lo zucchero residuo e la buccia grattugiata del limone.

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