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Matcha Green Tea Butter Cookies

Matcha Green Tea Butter Cookies

If you love butter cookies, than you will love these homemade matcha green tea cookies
#Cookies #Baking #Snack

Ingredients

  • 2 cups (240g) all purpose flour
  • 2 ½ tsp matcha green tea powder
  • ¾ cup (170g) unsalted butter softened (room temperature)
  • pinch of salt
  • 2 large egg yolks
  • 1 cup (130g) powdered sugar
  • ¼-1/3 cup white chocolate chips or almond chips (optional)

Directions

  1. Add matcha powder to flour, sift it
  2. In Ventray stand mixer with flat beater attachment, beat butter until completely smooth, over medium speed
  3. Add pinch of salt, and powdered sugar, blend until soft and light, scrap sides of bow
  4. Add 2 large egg yolks, mix until well blended
  5. Gradually add dry ingredients blend until dough is smooth
  6. Add in chocolate chips or almond chips, blend for another 30 seconds
  7. Shape dough into cylinder, wrap with plastic wrap and refrigerate for at least 2 hours

Oven Directions

  1. Preheat oven at 350 °F
  2. Place parchment paper on baking pan, place cookies about 1-inch apart
  3. Bake for 15 minutes or until golden on the edges
  4. Remove from oven, cool for 5 minutes, then transfer to cooking rack and let cool completely

Equipments

  1. Mixer
  2. parchment paper
  3. baking pan
  4. cooling rack

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Lemon Lavender Shortbread

Lemon Lavender Shortbread

Light, buttery, with a floral scent and aroma, a game changer for this festive season’s shortbread recipe
#Cookies #Baking

Ingredients

  • 2 tsp dried lavender
  • 1 tsp lemon zest
  • 1 cup salted butter room temperature
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 vanilla bean pod
  • 2 cups all-purpose flour

Directions

  1. Add butter, sugar into Ventray Stand Mixer bowl, beat lightly. Then add in lavender, lemon zest mix until smooth.
  2. Add in vanilla bean from the pod, vanilla extract, mix until fluffy.
  3. Add in flour and you can blend with a spatula until dough forms. Roll it and wrap with plastic wrap, refrigerate for 10-20 minutes before slicing into cookies.
  4. Cut them into 1/4-inch thick cookies, place them about 1/2 inch apart on baking tray.

Oven Directions

  1. Preheat oven to 350F, line baking tray with parchment paper
  2. Bake cookies for about 20-25 minutes, until edges are lightly brown
  3. Remove from oven, and cool on rack

Equipments

  1. baking pan
  2. parchment paper
  3. Mixer

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Cosmo Cookies

Cosmo Cookies

Holiday’s right around the corner, try these freshly baked treats to share your love with your friends.
#Snack #Baking #Cookies #Holiday

Ingredients

  • 2 cups all purpose flour
  • ¾ cup icing sugar
  • pinch of salt
  • 1 cup unsalted butter, room temperature
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • ½ cup dried cranberries
  • 1 tbsp grated lime zest
  • 2 tbsp grated orange zest
  • ¼ baking powder

Directions

  1. Blend butter in Ventray stand mixer until fluffy on medium speed.
  2. Add in sugar and vanilla extract blend until smooth, add in egg and blend for about 30 seconds.
  3. Add in flour, baking powder, lime zest, orange zest, cranberries, pinch of salt, mix using medium speed.
  4. Wrap cookie dough in plastic wrap and chill in fridge for 30-40 minutes
  5. Cup into desired shape and size, place them on baking sheet

Oven Directions

  1. Preheat oven to 350°F, line baking tray with parchment paper
  2. Bake cookies for 8-10 mins until golden on edges
  3. Remove from oven, let it cool for 5 minutes, transfer and cool completely on wire rack

Equipments

  1. Mixer
  2. baking pan
  3. parchment paper

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Pistachio Cranberry Cookies

Pistachio Cranberry Cookies

This is one of Ventray’s nut cookie recipe feature king of the nuts, pistachio
#Holiday #Cookies #Baking

Ingredients

  • ¾ cup unsalted butter, room temperature
  • 1/3 cup sugar
  • ½ tsp ground cinnamon
  • ½ tsp orange zest
  • ¼ salt
  • 1½ cups all-purpose flour
  • ½ cup finely chopped pistachio
  • 1/3 cup dried cranberries

Directions

  1. Stir flour, cinnamon, salt in a bowl
  2. In Ventray stand mixer, on medium speed, beat together butter, sugar, and orange zest for 3-5 minutes or until fluffy
  3. Turn your Ventray stand mixer to low speed, add in flour mixture in batches, mix until dough just forms, then add in pistachio and cranberry
  4. Mix all ingredients until dough formed. Shape dough into roll, wrap it with plastic wrap.
  5. Chill dough in fridge for about 1.5 hours, then cut into slices.
  6. Place cookies 1 inch apart on parchment paper.

Oven Directions

  1. Preheat oven to 350°F
  2. Bake cookies for 10-12 minutes or until edges are firm

Equipments

  1. parchment paper
  2. plastic wrap
  3. mixer

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Halloween Sugar Cookies

Halloween Sugar Cookies

Halloween inspired sugar cookies, super easy and fun to make.
 #Holiday #Cookie #Baking

Ingredients

  • 1 ½ cup butter softened
  • 2 cups white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • Royal Icing

Directions

  1. In Ventray Stand Mixer, cream together butter, sugar until smooth on low speed
  2. Add in eggs, vanilla, beat for a minute
  3. Stir in flour, baking powder, salt, beat until all incorporated.
  4. Cover and chill cookie dough in fridge for at least an hour
  5. Roll out cookie on floured surface to ½ inch thick

Oven Directions

  1. Preheat oven to 375°F
  2. Place cookies 1-inch apart on cookie sheet bake for 10 minutes, cool completely before decorating with icing

Equipments

  1. baking pan
  2. cookie sheets
  3. cookie cutter
  4. Mixer

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Cranberry Chocolate Chip Macadamia Cookies

Cranberry Chocolate Chip Macadamia Cookies

Who doesn’t enjoy chocolate, macadamia nut and cranberry? Mild, creamy, with hint of sweet sour fruit taste, the perfect combination of flavours
#Baking #Cookies #Chocolate

Ingredients

  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp unsalted butter, room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large eggs
  • 1 large egg’s yolk
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1 cup dried cranberries, chopped
  • 1 cup macadamia nuts, chopped

Directions

  1. Whisk flour, baking soda, salt together
  2. In Ventray stand mixer, beat butter, sugars with medium high speed until smooth
  3. Add egg and yolk, vanilla while continuously beating, until well combined
  4. Reduce speed to low, add in flour mixture, mix until just combined
  5. Add chocolate chip, cranberries, macadamia nuts, mix until incorporated
  6. Roll dough into balls, space them 2’ apart on baking sheet

Oven Directions

  1. Preheat oven to 325F, line 2 baking sheets with parchment paper, position oven rack at lower-mid level.
  2. Bake 1 sheet at a time for about 15-20 minutes, let cookie cool on sheet for 10 minutes, transfer to wire rack and cool completely

Tips

This recipe makes about 32 cookies.
You can choose whichever chocolate chip you prefer.

Equipments

  1. 2 baking sheet
  2. parchment paper
  3. Mixer

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Double Chocolate Candy Cane Holiday Cookie

Double Chocolate Candy Cane Holiday Cookie

The perfect combination of double chocolate and Christmas candy cane makes the most festive cookie of the year.
#Holiday #Baking #Cookie #Christmas

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup cocoa powder sifted
  • ¼ cup dark cocoa powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tsp peppermint extract
  • 1 cup bright white candy cane melted with 1 cup white chocolate
  • Vegetable shortening for melting candy
  • Crushed candy cane for décor

Directions

  1. Sift together flour, 2 types of cocoa powder, baking soda, sea salt
  2. In Ventray Stand mixer bowl, beat butter and sugar on high speed until light and fluffy
  3. Reduce to medium speed, add egg and peppermint extract, continue to beat until well mixed
  4. Add flour mixture until well combined, wrap and chill cookie dough in in fridge for 1 hour or over night
  5. Scoop cookie dough and bake
  6. Dip in melted candy chocolate, sprinkle with crushed candy cane and let it set

Oven Directions

  1. Preheat oven to 350F, line baking sheet with parchment paper
  2. Bake cookies for about 10 minutes, remove from oven and cool for 10 minutes

Tips

This makes about 36 cookies

Equipments

  1. baking sheet
  2. parchment paper
  3. Mixer

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Vanilla Bean Apriot Sandwich Cookies

Vanilla Bean Apriot Sandwich Cookies

Switch from your typical Linzer cookie to this apricot jam cookie. Distinguish taste from your usual butter cookie dough with sweet apricot filling.
#Baking #Cookie

Ingredients

  • 2½ cup all-purpose flour
  • ¾ cup superfine sugar
  • ¼ tsp salt
  • 16 tbsp unsalted butter, cut butter into 16 chunks/pieces
  • 2 vanilla bean pods
  • 1oz cream cheese, room temperature
  • 2 tsp vanilla extract
  • ¾ cup apricot preserves

Directions

  1. In Ventray stand mixer, mix flour, sugar, salt on low speed until combined. Add butter 1 piece at a time mix until crumbly
  2. Cut vanilla bean pod with a knife lengthwise, scrape out seeds, then add into Ventray stand mixer bowl. Add in cream cheese and vanilla extract, blend until dough form large clumps
  3. Remove from Ventray stand mixer, knead briefly to form a cohesive cookie dough, then divide dough in half
  4. Form each dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll dough into 1/8 inch thick, use cookie cutter to cut dough into shapes, space shapes 1 ½ inch apart and bake 1 sheet at a time

Oven Directions

  1. Preheat oven to 375F, place rack in middle position of the oven. Line 2 baking sheets with parchment paper.
  2. Bake for 10 minutes, remove and cool for 5 minutes, transfer to wire rack and let it cool completely before filling with jam/apricot preserves

Tips

Make about 20 sandwich cookies.

Equipments

  1. Mixer
  2. 2 baking sheets
  3. parchment paper
  4. cookie cutter

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Madeleines French Butter Cookie

Madeleines French Butter Cookie

Dust your cookies with powdered sugar, add a little winter effect to this tasty treat,
#Cookies #Holiday-baking #Baking #Snack

Ingredients

  • ½ cup butter, room temperature
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 4 eggs
  • ½ cup molasses
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ¼ salt
  • ¼ tsp baking soda
  • ¼ tsp ground nutmeg
  • bean from 1 vanilla bean pod

Directions

  1. Combine all dry ingredients, set aside
  2. In Ventray stand mixer, over medium speed beat butter for 30 seconds. Then gradually add in two sugars, beat until light and fluffy
  3. Add in eggs one at a time, beat well, then add in molasses
  4. Turn Ventray mixer to low speed, add in the dry ingredients in batches. Fold it in to butter mixture.
  5. Cover and chill batter in fridge for 2 hour

Oven Directions

  1. Preheat oven to 375°F, grease and flour a 24 madeleines mould
  2. Bake cookies for 10-12 mins or until edges are golden
  3. Cool for 5 mins, then remove and cool completely on wire rack. sprinkle powdered sugar

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Peanut Butter Cookie Recipe

Peanut Butter Cookie Recipe

Classic peanut butter cookie with the signature fort mark
#Cookies #Baking #Snack 

Ingredients

  • 1 cup unsalted butter
  • 1 cup of creamy peanut butter
  • 1 cup of white sugar
  • 1 cup packed down brown sugar
  • 2 eggs
  • 2 cups of all-purpose flour
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1½ tsp of baking soda

As COVID-19 spreads, we should stay at home and prevent further spread of the coronavirus. Meaning it is time to make your treats right at home!

Our peanut butter cookies recipe is incredibly quick and easy. It is no exaggeration that you can make these cookies faster at home than you can get from the store.

Most importantly, peanut butter cookies made by our recipe is surprisingly healthy. (Healthy cookies?) Yes! You heard it right. Our peanut butter cookies made with unsalted peanut butter and only good-for-you ingredients. Just one bite and you’d never suspect it’s the softest and best peanut butter cookies you’ll ever have.

Home cooking is the best thing you can do for your health during this harsh time. Let’s make it at home and share them with your family.

You can see the full list of Peanut Butter Cookies recipe below!

Directions

  1. Cream butter, peanut butter and sugar together in Ventray Stand Mixer mixing bowl, beat with flat beater at speed 1 for 1 minute
  2. Increase to speed 2 and beat for another minute
  3. Beat in eggs for one minute at speed 3
  4. In a separate bowl, sift flour, baking powder, baking soda, salt, then add to butter mixture
  5. Using speed 3 beat for about 2 minutes, increase to speed 4 and beat until well mixed

Oven Directions

  1. Pre-heat oven to 375°F
  2. Roll dough into 1 inch balls on baking sheet
  3. Flatten each ball with a fork
  4. Bake for 8-10 minutes, remove from oven, cool on wire rack

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