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Almond and Dates cookies

INGREDIENTS  - 1 1/2 cups all-purpose flour - 1/2 cup confectioners' sugar - 1/4 cup ground almonds - 1/4 cup chopped dates - 1/4 cup unsalted butter, softened - 1/2 teaspoon baking powder - 1/2 teaspoon vanilla extract - Pinch of salt INSTRUCTIONS  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, confectioners' sugar, ground almonds, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in chopped dates. 5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie. 6. Bake for 12-15 minutes or until lightly golden. 7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious almond and date cookies! BAKING H
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Korean milk bread



INGREDIENTS 

- 2 1/4 cups bread flour

- 1/4 cup granulated sugar

- 1/2 teaspoon salt

- 2 teaspoons instant yeast

- 1/2 cup milk, warmed

- 1/4 cup heavy cream, warmed

- 1 egg

- 1/4 cup unsalted butter, softened


INSTRUCTIONS 

1. In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.

2. Make a well in the center and add warmed milk, heavy cream, and egg. Mix until a rough dough forms.

3. Add softened butter and knead the dough until it becomes smooth and elastic, about 10-15 minutes.

4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.

5. Punch down the risen dough and divide it into equal portions. Shape each portion into a ball and place them in a greased loaf pan.

6. Cover the pan with plastic wrap and let the dough rise again until doubled in size, about 1 hour.

7. Preheat the oven to 350°F (175°C). Brush the risen dough with some milk for a glossy finish.

8. Bake in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

9. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


Enjoy your delicious Korean milk bread!


NUTRITIONAL BREAKDOWN 

Here's a rough estimate of the nutritional breakdown for the Korean milk bread recipe:


**Nutritional Information (per serving, assuming 10 servings):**

- Calories: Approximately 250 kcal

- Total Fat: Approximately 10g

  - Saturated Fat: Approximately 6g

- Cholesterol: Approximately 50mg

- Sodium: Approximately 160mg

- Total Carbohydrates: Approximately 34g

  - Dietary Fiber: Approximately 1g

  - Sugars: Approximately 7g

- Protein: Approximately 6g


Keep in mind that these values may vary depending on specific ingredients used and portion sizes.

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