The Secret to Serving Yummy 5 Way cookies

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5 Way cookies

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Here are the ingridients that are required to produce a heavenly 5 Way cookies:

  1. Provide of Base Dough.
  2. You need 750 g of soft room temp Butter or Margarine.
  3. Provide 625 ml of Powdered Sugar.
  4. Take 3 of Egg Whites.
  5. Get 1500 ml of Flour.
  6. Get 15 ml of Vanilla Essins.
  7. You need 2 ml of Salt.
  8. Provide of Almond Cookies.
  9. Provide 125 ml of Almond Flour (1/2 cup).
  10. Get 60 ml of Flour (if required).
  11. Prepare 2.5 ml of Almond Essence.
  12. Provide of Ginger Cookies.
  13. Prepare 12.5 ml of Ginger.
  14. Prepare 15 ml of Cinnamon.
  15. Prepare 10-15 ml of Cocoa Powder.
  16. Prepare 60 ml of Flour.
  17. Take of Chocolate Cookies.
  18. Take 115 ml of Cocoa Powder.
  19. Use 30 ml of Flour (if required).
  20. You need of Melting chocolate to dip cookie in.
  21. Use of Coffee Cookies.
  22. You need 2 ml of Coffee Oil (5ml if you are using essence).
  23. Take 10 ml of Coffee Granules.
  24. Use 125 ml of Flour.
  25. Get of Rose Cookies.
  26. Get 2 ml of Rose Oil (5ml if you are using essence).
  27. You need of Pink food coloring (I used coloring paste).
  28. Use 125 ml of Flour.

Done with the ingridients? Below are the instructions on preparing 5 Way cookies:

  1. Add Butter and Sugar in a stand mixer. Mix till light and fluffy.
  2. Add egg whites and mix well..
  3. Add flour, Vanilla and Salt and mix well. Dough is very soft..
  4. Divide dough into 5 equal parts..
  5. If you want a plain vanilla cookie you can place the dough in a piping bag or cookie press. Pipe or press cookies on to cookie sheet and bake for 10 min at 180 °C.
  6. For the almond cookie knead in the Almond Flour and Almond Essence. Add all-purpose flour if required. Place in the fridge for 30min to 1 hour to rest. Roll out and use cookie cutters to cut out shapes before baking for 10 min at 180 °C.
  7. For the ginger cookie knee in the Ginger, Cinnamon, Cocoa and Flour. Place in the fridge for 30min to 1 hour to rest. Roll out and use cookie cutters to cut out shapes before baking for 10 min at 180 °C.
  8. For the almond cookie knead in the Cocao. Add all-purpose flour if required. Place in the fridge for 30 min to 1 hour to rest. Roll out and use cookie cutters to cut out shapes before baking for 10 min at 180 °C.
  9. For the coffee cookie knee in the coffee essence, coffee granules and flour. Place in the fridge for 30min to 1 hour to rest. Roll out and use cookie cutters to cut out shapes before baking for 10 min at 180 °C.
  10. For the rose cookie knead in the rose essence, food coloring and flour. Place in the fridge for 30min to 1 hour to rest. Roll out and use cookie cutters to cut out shapes before baking for 10 min at 180 °C.

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