Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup konpeitō candies, crushed
Special equipment needed:
- Stand mixer or handheld mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the crushed konpeitō candies.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 9g
Carbohydrates: 23g
Protein: 2g
Sodium: 70mg
Sugar: 11g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
- Any type of hard candy can be used instead of konpeitō candies.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the dough for added crunch.
- Substitute the vanilla extract with almond or lemon extract for a different flavor profile.
- Drizzle melted chocolate over the cooled cookies for added sweetness.
Tips and tricks:
- Make sure the butter is softened to room temperature before starting the recipe.
- Crush the konpeitō candies into small pieces to ensure they are evenly distributed throughout the dough.
- Don't overmix the dough, as this can result in tough cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5 minutes, or in the microwave for 10-15 seconds.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with additional crushed konpeitō candies for a festive touch.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate for added sweetness.
Pairings:
Serve with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food safety advice:
Make sure to properly store the cookies in an airtight container to prevent spoilage.
Food history:
Konpeitō is a traditional Japanese candy that originated in the 16th century. It is made by coating sugar syrup onto a small seed or nut, and then rolling it in sugar to create a hard, colorful candy.
Flavor profiles:
These cookies have a buttery, slightly sweet flavor with a crunchy texture from the crushed konpeitō candies.
Serving suggestions:
Serve these cookies as a sweet treat for a special occasion or as a snack with a cup of tea or coffee.
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Region: Japanese