- softened butter - 1 khob
- qab zib hmoov - 1/2 khob
- ntsev - 1/2 teaspoonfuls
- hmoov nplej - 2 1/4 khob
- qab zib - 2 yam khoom. spoons (rau sprinkling)
- hmoov qab zib - 1 iav (glaze)
- mis nyuj - 1 st. diav
- pob kws phoov - 1 st. diav
- vanilla, txiv qaub los yog almond extract - 1/2 teaspoons (glaze)
1. Preheat qhov cub kom txog 150 degrees. Nyob rau hauv ib lub tais tais, tuav cov nplaum nplaum thiab cov suab thaj ua ke kom txog rau thaum muaj creamy taub hau tau. 2. Ntxiv ntsev thiab hmoov nplej thiab mus ntxiv kom txog thaum sib xyaw kom tag nrho thiab cov dej yuav tsis zoo li ntub xuab zeb nrog cov pob zeb loj loj. 3. Siv koj txhais tes kom tag nrho cov kab muag ua ke thiab tsim ib pob loj ntawm mov paj. 4. Muaj ob peb txoj kev xaiv rau kev yuav ua li cas - koj tuaj yeem muab tag nrho cov khob noom cookie rau hauv ib lub ncuav loj loj thiab nphoo qab zib rau saum toj thiab muab txiav rau hauv cov nplais. 5. Xwb, koj tuaj yeem dov tawm lub khob noom cookie thiab txiav lub khob noom cookie thiab nphoo qab zib rau saum nws siv cov pwm los yog lub nplaum ntoos qaub ncaug. Ci ncuav qab zib rau 30-35 feeb. Cia kom txias ua ntej ua daim application glaze thiab ua ntawv thov. 6. Los npaj cov glaze, ntaus tag nrho cov khoom xyaw ua ke nyob rau hauv ib lub tais. Ncuav glaze dhau lub khob cij txias thiab cia kom sawv ntsug rau 20 mus rau 30 feeb, yog li ntawd cov glaze thickens. 7. Siv cov glaze, koj tuaj yeem ncuav lub ncuav qab zib nrog cov qhob noom xim kasfes.
Kev Pabcuam: 4-6