xture and beat until incorporated, about 30 seconds. Scrape down
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
n medium speed until smooth, about 3 minutes. Add the egg
reeze until dough is firm, about 45 minutes.
3. Shape
ain.
Bake about 10-12 minutes. The cookies will offer slight
heet. Bake until almost golden, about 13-15. Let cool on
lossoms. Beat dough until creamy, about 2 minutes.
Gather dough
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
r until set, or dip cookies in icing and top with
he ingredients until well combined, about 3 minutes. Add the flour
ight and fluffy, about 30 seconds. Add
peed until pale and fluffy, about 2-3 minutes. Add eggs
o temperature indicated on package/recipe.
Roll out dough on
easpoon sized ccokies, the original recipe called for 2 tablespoon sized
d lavender are fully incorporated, about 30 seconds. Whisk together
ooling rack.
Cool completely, about 30 minutes.
In large
small cookie scoop). Place about 2 inches apart onto ungreased
edium heat until you have about 1/3 cup of liquid
ixer (you can double the recipe and it will fit a
Place on baking sheets, spacing about 3\" apart. Using your hand