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Directions. Preheat oven to 350 degrees F (175 degrees C). Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until golden brown, about 15 minutes.


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Karena harganya lebih terjangkau dibanding harga Monde Butter Cookies, varian ini bisa jadi alternatif yang lebih ekonomis. Monde Butter Cookies hadir dalam ukuran apa saja? Monde Butter Cookies hadir dalam beberapa varian ukuran. Untuk kemasan kecil tersedia dalam ukuran 27 gram, 90 gram,150 gram, dan 365 gram. Sementara untuk yang lebih besar.


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Step 2: Make Dough. Mixing up butter cookie dough is really pretty easy, and requires just 6 simple ingredients. Start by simply placing some flour, granulated sugar, and salt in the bowl of a stand mixer or in a large mixing bowl. Mix these together on low speed about 10 seconds until they're well combined.


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MONDE Butter Cookies Kaleng 454gram / biskuit kaleng lebaran murah new: Rp95.000: Monde Selected Biscuit 12-Aneka Rasa 800gr-Biskuit Kaleng-Hampers-Lebaran-Idul Fitri-Grosir-Murah new: Rp825.000:. Varian roti Monde butter cookies dengan berat 908 gram memiliki harga 100 ribuan. Monde butter cookies ini dalam kemasan kaleng bulat.


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Harga roti Monde berkisar mulai dari seharga Rp 3.700 untuk Monde Biscuit Serena Snack Gold hingga Rp 62.000 untuk harga Monde Butter Cookies Tin/Kaleng. Varian Roti & Kue Monde Monde Butter Cookies - Harga Monde Butter Cookies mulai dari Rp 16.500


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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Remove the plastic wrap from one dough log and slice in ¼-inch rounds. Place the cookies 1 inch apart on the baking sheet. If desired, brush with the egg wash and sprinkle with sugar.


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Preheat the oven to 350ºF and line two baking sheets with parchment paper. Working with one log at a time, slice it into 1/4-inch rounds. Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart. Freeze the cookies for 10 minutes. Bake the cookies for 12 to 15 minutes until set.


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Wrap in plastic; chill until firm, at least 1 hour. Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough. Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets.


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Roll cookies into 2 Tbs sized balls. Place on baking sheets and press each ball twice with a fork to make a crisscross design. Bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed. Cool on sheets for 4 minutes before transferring to a cookie cooling rack.


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Make the egg wash and heat the oven to 350ºF. Whisk the remaining 1 large egg with 1 teaspoon water together in a small bowl. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Cut the cookies. Remove the top sheet of parchment from the dough.


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Mix the Wet Ingredients: In the bowl of your stand mixer, beat the butter, granulated sugar, and powdered sugar on high until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix well. Combine: Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each.


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Preheat oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth. ½ cup salted butter, 8 ounces cream cheese, 1½ cups granulated sugar. With the mixer running, add in the egg and then the almond extract. 1 large egg, 1 teaspoon almond extract.


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Instructions. Preheat the oven to 350 degrees F and line baking sheets with parchment. Mix the butter, granulated sugar, and powdered sugar together on medium-low speed until smooth. Stir in the egg yolk and vanilla. Add the flour and salt, and mix together until just barely combined.


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Preparation. When ready to bake, preheat oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, cream together the butter and sugar with an electric mixer on high until light and fluffy, 2-3 minutes. Add egg and vanilla, and beat to combine. Gradually add the flour, mixing on low until incorporated.


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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.


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In a large bowl, cream the butter & sugar until light and fluffy using a hand mixer. Add the egg yolks and vanilla and mix on medium speed until well combined. Next, add the flour & salt to the mixture and mix on low speed until large crumbles form. Add the 2 tablespoons of milk and mix until the milk is absorbed.