Type what you have

Ingredients

• ✓ all-purpose flour
• sweetened condensed milk
• butter
• white sugar
• egg

Instructions

1. 1 Place the entire, unopened can of condensed milk in a large saucepan. Fill the saucepan with water and bring to a boil. Lower heat to a simmer and cook until milk inside has caramelized, about 2 hours.
2. 2 Remove from the heat and set aside to cool while you make the cookies.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Beat butter and sugar together in a bowl with an electric mixer until creamy. Mix in egg, then mix in flour until well combined.
5. 5 Drop batter by small teaspoonfuls onto an ungreased cookie sheet. Dip your finger into flour, and pat each cookie into a very thin, little circle (about the size of a quarter).
6. 6 Bake in the preheated oven until just starting to brown around the edges and no longer doughy in the centers, 10 to 12 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
7. 7 Sandwich cooled cookies together with the caramelized condensed milk.

By Abby!

Ingredients

• ✓ all-purpose flour
• carrot
• white sugar
• rapeseed oil
• egg
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
2. 2 Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

By Gi_BR

Ingredients

• ✓ all-purpose flour
• baking powder
• nutmeg
• cinnamon
• salt
• sugar
• butter
• lime zest
• lime juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets.
2. 2 Stir together flour, baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and salt in a medium bowl until well combined; set aside.
3. 3 Stir together 1/3 cup sugar, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon cinnamon in a separate bowl until well combined; set aside.
4. 4 Cream together remaining 1 cup sugar, butter, and lime zest in a large bowl until light and fluffy. Gradually beat in lime juice, then mix in flour mixture 1/2 cup at a time. Form dough into walnut-sized balls and roll in sugar-spice mixture. Arrange 1-inch apart onto the prepared baking sheets. Flatten balls slightly using a decorative cookie stamp or the bottom of a glass.
5. 5 Bake in the preheated oven until the edges of cookies turn golden brown, 13 to 16 minutes. Cool cookies on wire racks, then store in an airtight container for up to 1 week.

By Valerie Shumway-Khan

Ingredients

• ✓ all-purpose flour
• baking powder
• butter
• white sugar
• egg
• milk
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour a 9- or 10-inch Bundt pan. Sift flour and baking powder together into a bowl.
2. 2 Use a spatula to cream butter and sugar together by hand until light and fluffy. Add eggs all at once and mix well. Mix in flour mixture and 1 cup milk; batter will be doughy. Mix in remaining 1 cup milk along with vanilla and almond extracts. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 1 hour. Reduce the heat to 350 degrees F (175 degrees C) and continue baking for 15 more minutes.

By Bernadette Beekman

Ingredients

• ✓ all-purpose flour
• confectioners' sugar
• cornstarch
• salt
• butter
• white sugar
• vanilla extract
• dulce de leche
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

By vegchef

Ingredients

• ✓ all-purpose flour
• milk
• sugar
• cornmeal
• egg
• butter
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

By rbdemedeiros

Ingredients

• ✓ all-purpose flour
• cornmeal
• white sugar
• milk
• coconut milk
• egg
• vegetable oil
• baking powder

Instructions

1. 1 Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
2. 2 Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By VickyLondres

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• margarine
• sugar
• rice flour
• baking powder
• egg
• milk
• parmesan cheese
• white sugar
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium glass baking dish.
2. 2 In a bowl, beat together margarine and 3 cups sugar until fluffy. Add the eggs one at a time, mixing well. Combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. Slowly stir in Parmesan cheese. Transfer to the prepared baking dish.
3. 3 In a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. Sprinkle evenly over the batter in the cake pan.
4. 4 Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool completely, and cut into squares.

By Karen Hernandez

Ingredients

• ✓ all-purpose flour
• white sugar
• butter
• egg
• coconut
• baking powder
• salt
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
4. 4 Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

By 4eversmiling

Ingredients

• ✓ all-purpose flour
• baking powder
• egg white
• white sugar
• egg yolk
• orange juice
• milk
• coconut milk
• sweetened condensed milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
2. 2 Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
3. 3 Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
4. 4 When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

By CookingMama

Ingredients

• ✓ all-purpose flour
• sweetened condensed milk
• milk
• egg
• butter
• sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Place condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
3. 3 Bake in the preheated oven until golden brown, about 40 minutes.

By Gi_BR

Ingredients

• ✓ all-purpose flour
• sweetened condensed milk
• butter
• butter
• powdered sugar
• pisco
• brandy
• baking powder
• salt
• powdered sugar

Instructions

1. 1 Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
2. 2 While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
3. 3 Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
6. 6 Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
7. 7 When the filling has finished simmering, let it cool slightly, about 15 minutes.
8. 8 Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.

By Kara Marie Cormier

Ingredients

• ✓ all-purpose flour
• instant coffee powder
• salt
• baking soda
• baking powder
• brown sugar
• white sugar
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk flour, coffee powder, salt, baking soda, and baking powder together in a bowl.
3. 3 Combine brown sugar, white sugar, shortening, egg, milk, and vanilla in a large bowl; beat with an electric mixer until fluffy. Gradually mix in flour mixture until thoroughly combined.
4. 4 Shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use a fork to flatten balls to a thickness of 1/8 inch.
5. 5 Bake in the preheated oven, switching racks halfway through, until lightly browned, 8 to 10 minutes.
6. 6 Remove from the oven and transfer to wire racks to cool.

By Patty

Ingredients

• ✓ all-purpose flour
• milk
• egg yolk
• sugar
• cornstarch
• cinnamon stick
• raisin
• vanilla extract
• butter
• cinnamon

Instructions

1. 1 Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
2. 2 Ladle pudding into bowls and top with ground cinnamon.

By andrea

Ingredients

• ✓ all-purpose flour
• white sugar
• egg
• vegetable oil
• carrot
• baking powder
• white sugar
• cocoa powder
• milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
2. 2 Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
3. 3 Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
5. 5 Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.

By Alessandra Kanawati

Ingredients

• ✓ all-purpose flour
• milk
• egg
• butter
• sugar
• icing sugar
• salt
• instant yeast
• guava paste
• egg
• granulated sugar

Instructions

1. 1 Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
2. 2 Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
4. 4 Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
5. 5 Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
8. 8 Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

By Cesar Centeno

Ingredients

• ✓ all-purpose flour
• milk
• white sugar
• egg
• parmesan cheese
• butter
• coconut
• cornmeal
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ all-purpose flour
• carrot
• egg
• cooking oil
• white sugar
• baking powder
• butter
• margarine
• sugar
• hot chocolate mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
2. 2 Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
3. 3 Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
4. 4 Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.

By CookingMama

Ingredients

• ✓ all-purpose flour
• apricot
• water
• white sugar
• cinnamon
• nutmeg
• clove
• water
• active dry yeast
• shortening
• lard
• salt
• oil

Instructions

1. 1 Bring apricots and 1 ½ cups water to a boil in a medium saucepan; cook until tender, about 15 minutes. Cool slightly; transfer apricot-water mixture to the bowl of a food processor.
2. 2 Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.
3. 3 Pour 1 cup lukewarm water into a large bowl; sprinkle yeast over top. Let stand until yeast dissolves, about 5 minutes. Mix in shortening and salt; gradually mix in flour using a sturdy spoon until dough forms. Knead dough on a floured surface until smooth and elastic, about 8 minutes (do not let dough rise).
4. 4 Roll out dough to ¼- to ⅛-inch thickness; cut into circles with a large biscuit cutter or round cookie cutter. Spoon about 1 tablespoon apricot filling in centers of dough circles; fold over filling into semi-circles. Seal edges with fingers.
5. 5 Heat about 1 inch oil in a deep, heavy skillet over medium-high heat to 365 degrees F (185 degrees C). Carefully lower empanaditas into the hot oil. Fry; flipping once, until golden brown. Drain on paper towels.

By Delilah Lopez

Ingredients

• ✓ all-purpose flour
• cornstarch
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla rum
• vanilla extract
• lemon extract
• dulce de leche
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

Ingredients

• ✓ all-purpose flour
• white sugar
• butter
• cornstarch
• egg
• pisco
• vanilla extract
• baking powder
• water
• confectioners' sugar
• sweetened condensed milk
• evaporated milk
• brown sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
3. 3 Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
4. 4 Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
5. 5 Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
6. 6 Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
7. 7 Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

By Kara Marie Cormier

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• butter
• sugar
• colored sugar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
2. 2 Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
3. 3 Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
4. 4 Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

By Karen Semmelrock

Ingredients

• ✓ all-purpose flour
• salt
• water

Instructions

1. 1 Gather all your ingredients, and preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk together flour and salt in a mixing bowl until well combined. Gradually stir in water, about 1/2 cup at a time, until a dough forms. When it gets too difficult to stir with a spoon, use your hands to mix it.
3. 3 Transfer dough to a floured work surface and knead until soft and pliable.
4. 4 Roll out to a thickness of 1/8 inch; cut desired shapes with cookie cutters.
5. 5 Transfer dough shapes to ungreased cookie sheets; use a toothpick to make a hole in each ornament for hanging.
6. 6 Bake in the preheated oven until hard, about 1 hour, switching racks halfway through.
7. 7 Remove from the oven and let cool to room temperature. Decorate as desired with acrylic paint and craft varnish to preserve. Thread a string through each hole.
8. 8 Decorate and enjoy!

By Phyllis

Ingredients

• ✓ all-purpose flour
• water
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, water, and salt in a large bowl; mix well. Knead for 10 minutes until smooth.
3. 3 Transfer dough to a floured work surface; continue kneading until soft and pliable, adding more flour as needed if sticky.
4. 4 Roll out dough to ⅛-inch thickness; cut into desired shapes with cookie cutters.
5. 5 Place shapes on ungreased baking sheets. Use a toothpick or skewer to make a small hole in each ornament for hanging.
6. 6 Bake in the preheated oven until firm and dry, about 30 to 60 minutes depending on size and thickness. Cool completely on a wire rack before decorating.

By Darlene Coleman

Ingredients

• ✓ all-purpose flour
• cornstarch
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Mix together all ingredients until well-blended.
3. 3 Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. 4 Bake 13 to 15 minutes until light brown. Let cool on wire rack.

By Helen Toburen

Ingredients

• ✓ all-purpose flour
• cornstarch
• confectioners sugar
• butter

Instructions

1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. 2 Refrigerate 1 hour.
3. 3 Preheat oven to 300 degrees F (150 degrees C).
4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K

Ingredients

• ✓ all-purpose flour
• sour cream
• butter
• apple pie filling

Instructions

1. 1 Mix together the flour, sour cream and butter or margarine in a large mixing bowl.
2. 2 Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.

By G. Surgener

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk flour, baking powder, and salt together in a large bowl until well blended.
3. 3 Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By thegrindre

Ingredients

• ✓ all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
2. 2 Blend flour, sugar, and butter until well combined; dough will be stiff. Press into the prepared dish and prick the top all over with a fork.
3. 3 Bake in the preheated oven until pale golden brown on the edges, 20 to 25 minutes. Cool completely before cutting into squares.

By Cheryl Otten

Ingredients

• ✓ all-purpose flour
• coffee
• coffee creamer
• sugar

Instructions

1. 1 Mix flour, coffee, creamer, and sugar together in a microwave-safe mug.
2. 2 Microwave on high power until cake looks done in the middle, about 3 minutes. Let stand for 1 minute before serving.

By Mini Chef