Sometimes I shop at Walmart and surprisingly I'm finding the same problem with my sugar, many lumps some hard, I wonder why this is happening, I live in Albuquerque, New Mexico. This is a good video for beginning bakers because she discussed all the important aspects of cookie baking, ingredients, and electric mixer. This is a keeper!
Hi Gloria, those cookies look wonderful. I think if I was going to make cookies for the holidays, it's best to make a big batch because half a batch will also take you time to roll out and bake etc, better to just do he whole lot. I have that scraper also for my mixer, it's wonderful. Thank you for this video
They came out great for a 'first timer', your recipe was delish!! I also used the cookie recipe to make cut out cookies with each child's first initial and decorated them with different colored royal icing. Thanks to you I'm a big hit with 24, first graders! :-)
I've been cooking and baking for many, many years and although I'm very comfortable in the kitchen I still really enjoy watching your videos and I really enjoy your recipes. Would it be possible for you to post the ingredients and, possibly, the instructions for them.
You are extremely right when you say that I like to turn to a video where the person is talking their recipes like you are doing right now on your UA-cam channel You going step-by-step with your cookie recipe I Have Subscribed to your channel🥰😍👍🏾🍞🥐🧁🍪🍩🍰
Love the videos! Stupid question but what is sweet butter? Never heard of it here In the uk. Is there a big difference between that and regular butter?
Hi! Don't ever hesitate to ask a question.I should have been clearer. The other name for sweet butter is unsalted butter,which I'm sure you have there. Bakers often prefer it because they feel they can control the salt. On the internet they may or may not say,but if there is salt in the recipe ,they may well be using unsalted butter. In many baking cookbooks they may describe ingredients in the first part of the book and usually most recent books do call for the unsalted.
+Nana's Cookery thanks very much for a response, yes we do have unsalted butter here so I will definitely be giving these a go. Keep up the fantastic work.
It should be fine if the cookies are rolled out and covered but if you're talking about the original dough ,you may have to allow some room temp time so the dough is pliable enough to roll out.
I know what you mean about the sugar. I've noticed (at least here in the pacific northwest) my sugar has been clumping for the past 4 years. I was blaming it on climate change! LOL
Just watched this video and I'm going to use it as a guide tonight to make a 1/2 batch to try. Love your 'tips' too. I'm a kitchen gadget kook and you're so right about having a place to store them when not in use, I'm always rearranging my cabinets. You mentioned freezing the cookies to have them ready to 'finish' when you're gifting them. How long can they be stored and do you store them in a plastic container? Thank YOU.
i really love your videos, but i always thought vanilla came in pods and were tiny little black seeds. not a brownish liquid... so what is this "real vanilla"?
Yes "real " vanilla is a long slender pod which you usually soften,make a slit down the pod and scrape out the tiny seeds. If a recipe calls for the use of the that process ,it will clearly tell you what to do.What 99 % of people mean when they say vanilla is vanilla extract which the brown liquid is.When I use the term "real" vanilla I mean that the extract uses real vanilla beans as opposed to a chemical that resembles vanilla-usually called vanillan on the bottle.It is funny that if a recipe calls for almond or coconut extract,they will say extract but most often for vanilla it does not say extract. It's just understood that's what they mean.It's found in the area of the store where they sell,herbs,spices,etc.
thank you very much for your answer ^^ i don't think I ever saw this extract here in Germany, but when I do christmas baking shopping next week I will look out for it ... i usually buy a bunch of the pods (we get them here in sealed test tubes, so they hold the aroma) in spring, when they are at sale ^^ but i know the problem with the chemical pseudo vanilla... doesn't taste like vanilla at all to me.. i think it's just maybe a difference between germany and the US, because, when we talk about "real vanilla" here, it means in every case the pods ^^ but maybe they are too expensive in the US? i pay about 1€ per pod.
Sometimes I shop at Walmart and surprisingly I'm finding the same problem with my sugar, many lumps some hard, I wonder why this is happening, I live in Albuquerque, New Mexico.
This is a good video for beginning bakers because she discussed all the important aspects of cookie baking, ingredients, and electric mixer. This is a keeper!
I've been looking for this type of cookie for years. Thank you Gloria.
i have learned alot from your videos, keepem coming, LOVE THE APRON
I’ve been using this recipe for raspberry thumb cookies. It’s a great recipe.
Cannot wait to make a practice batch for the holidays! Thank you for all the tips. Nicole
Hi Gloria, those cookies look wonderful. I think if I was going to make cookies for the holidays, it's best to make a big batch because half a batch will also take you time to roll out and bake etc, better to just do he whole lot. I have that scraper also for my mixer, it's wonderful. Thank you for this video
Thanks Nana! I haven't made these in years . . . Going to try your recipe! You take care . . . Happy Holidays! XO
Wish me luck Nana, I'm going to try making these tonight to bring to my grandson's school tomorrow for Valentines Day.
Good Luck!
They came out great for a 'first timer', your recipe was delish!! I also used the cookie recipe to make cut out cookies with each child's first initial and decorated them with different colored royal icing. Thanks to you I'm a big hit with 24, first graders! :-)
what a great idea!
Looks delish! Love these cookies
I've been cooking and baking for many, many years and although I'm very comfortable in the kitchen I still really enjoy watching your videos and I really enjoy your recipes. Would it be possible for you to post the ingredients and, possibly, the instructions for them.
Thanks for watching. The ingredients and directions are printed under the video.Just press show more and it all appears.
Wonderful. Thank you and Merry Christmas and Happy New Year to you and your family.
You are extremely right when you say that I like to turn to a video where the person is talking their recipes like you are doing right now on your UA-cam channel You going step-by-step with your cookie recipe I Have Subscribed to your channel🥰😍👍🏾🍞🥐🧁🍪🍩🍰
Love the videos! Stupid question but what is sweet butter? Never heard of it here In the uk. Is there a big difference between that and regular butter?
Hi! Don't ever hesitate to ask a question.I should have been clearer. The other name for sweet butter is unsalted butter,which I'm sure you have there. Bakers often prefer it because they feel they can control the salt. On the internet they may or may not say,but if there is salt in the recipe ,they may well be using unsalted butter. In many baking cookbooks they may describe ingredients in the first part of the book and usually most recent books do call for the unsalted.
+Nana's Cookery thanks very much for a response, yes we do have unsalted butter here so I will definitely be giving these a go. Keep up the fantastic work.
Hi,can you leave the dough overnight in the fridge ?
It should be fine if the cookies are rolled out and covered but if you're talking about the original dough ,you may have to allow some room temp time so the dough is pliable enough to roll out.
I know what you mean about the sugar. I've noticed (at least here in the pacific northwest) my sugar has been clumping for the past 4 years. I was blaming it on climate change! LOL
Just watched this video and I'm going to use it as a guide tonight to make a 1/2 batch to try. Love your 'tips' too. I'm a kitchen gadget kook and you're so right about having a place to store them when not in use, I'm always rearranging my cabinets. You mentioned freezing the cookies to have them ready to 'finish' when you're gifting them. How long can they be stored and do you store them in a plastic container? Thank YOU.
i really love your videos, but i always thought vanilla came in pods and were tiny little black seeds. not a brownish liquid... so what is this "real vanilla"?
Yes "real " vanilla is a long slender pod which you usually soften,make a slit down the pod and scrape out the tiny seeds. If a recipe calls for the use of the that process ,it will clearly tell you what to do.What 99 % of people mean when they say vanilla is vanilla extract which the brown liquid is.When I use the term "real" vanilla I mean that the extract uses real vanilla beans as opposed to a chemical that resembles vanilla-usually called vanillan on the bottle.It is funny that if a recipe calls for almond or coconut extract,they will say extract but most often for vanilla it does not say extract. It's just understood that's what they mean.It's found in the area of the store where they sell,herbs,spices,etc.
oopS MORE LIKELY TO BE IN THE BAKING AISLE WITH SUGAR,FLOUR,ETC.
thank you very much for your answer ^^
i don't think I ever saw this extract here in Germany, but when I do christmas baking shopping next week I will look out for it ...
i usually buy a bunch of the pods (we get them here in sealed test tubes, so they hold the aroma) in spring, when they are at sale ^^
but i know the problem with the chemical pseudo vanilla... doesn't taste like vanilla at all to me..
i think it's just maybe a difference between germany and the US, because, when we talk about "real vanilla" here, it means in every case the pods ^^
but maybe they are too expensive in the US? i pay about 1€ per pod.