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Constellation Inspiration
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Recipes:
Asian-inspired
cake
cookies
cream puffs
tarts
bars
candy
seasonal
Valentines
halloween
christmas
seasonal
Gingerbread A-Frame House
New York Times Holiday Cookies 2021
Kabocha Cheesecake Cream Puffs
Gingerbread Pumpkin Farm Stand
Matcha Mooncakes with Chestnut and Salted Egg Yolk
Taro and Salted Egg Yolk Mooncakes 2.0
Strawberry Nectarine Pie
Lemon Pavlova Parfaits for a Summer Picnic
Fudgey Mini Egg Brownie Cookies
Carrot Cake Cream Puffs & How To Plan the Perfect Easter Afternoon Tea Party
Sweet & Petite Gingerbread Houses (with Wilton!)
Easy Sugared (Tanghulu-style) Strawberries
Gingerbread Greenhouse
Kabocha Salted Egg Yolk Mooncakes with Sago Pearls
Pink Pearl Apple Custard Tart
Pecan Pumpkin Pie Bars
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![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
