These daintily decorated cookies are perfect for a bridal or baby shower.Ingredients:Cookies1 1/4 cups unsalted butter, at room temperature1 cup sugar1 large egg1 tsp vanilla extract2 tsp orange blossom water3 cups all purpose flour1/2 tsp fine salt1/2 tsp baking powder1/4 tsp ground nutmegDirections:CookiesBeat butter and sugar with electric beaters until light and fluffy, about 2 minutes. Add egg, vanilla and orange blossom water and beat in well.In a separate bowl, stir flour, baking powder, salt and nutmeg. Add to butter mixture and beat on low speed just until blended. Shape dough into 2 discs, wrap and chill for at least 2 hours.Preheat oven to 350 degrees F. and line a baking tray with parchment paper.On a lightly floured surface, roll out dough to 14 -inch and cut out desired shapes, such as flowers. Place cookies on baking tray, one inch apart and bake for 8 to 10 minutes, until just lightly browned around the edges. Allow to cool completely before icing. Brownies everybodys favourite! Toasting the walnuts before baking the brownies adds more dimension and flavour. Remember, the longer you bake your brownies, the cakier they become, so bake to your liking!Ingredients:Walnut Chocolate Brownies1 cup unsalted butter1 cup cocoa powder1 3/4 cups sugar4 egg, room temperature2 tsp vanilla extract1 1/4 cups all purpose flour1 tsp baking powder1/2 tsp salt2/3 cup walnut pieces, toasted Directions:Walnut Chocolate BrowniesPreheat oven to 350 F and grease an 8 x 11 inch baking pan.Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.Add eggs to mixture, blending well after each addition. Stir in vanilla.In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.Pour into pan and bake for 35 minutes, until firm when touched. Bem receita de baguette com textura de pao frances as que se compra na banca cidade jardim/santa luzia e em outras padocas...hheheeh.. Miolo bem macio, aroma lacteo, textura croc na casca:-500g de farinha-15g de sal-10g de fermento fresco-15g de manteiga-15g acucar cristal biologico dourado Tem que ser CRISTAL-320ml de agua geladaMasseira caseira do tipo britaniaModo massa:-bater farinha agua e fermento primeiros 5 minutos- colocar o sal e bater por mais 5 minutos- colocar a manteiga e acucar cristal e bater por 10 minutos- descansar a 36 graus por 45 minutos- modelar abrindo a massa tipo um quadrado+rolar como rocambole e do centro para o fim rolar ate um tamanho de tres cm de diametro com 50cm de comprimento para 300g de massa.-descansar na toalha moldada por 40 minutos em umidade de +- 36-40 graus-cresceu...Pincelar com:Creme de leite+leite+sal= crosta opaca e crocante e mega aromaClara+sal= crosta croc crocAlcool de cereal crosta hipper fissurada...Muito loca...heheheForno esquema ja ditoMiolo pao identico ao de pao "frances nacional"...Na verdade esta receita e uma adaptacao para simular o verdadeiro pao frances...Porem nao e igual...Fica como as baguettes que se encontra por ai em qq padoca...Mais creio que deva ter um resultado mais agradavel do que a receita Lenotre... Tortelli de BarbabietolaRecheio100gr de Ricotta (passada