Type what you have

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• water
• kosher salt
• olive oil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.
2. 2 Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
3. 3 Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.
4. 4 Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.
5. 5 Divide dough into 4 equal-sized pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.
6. 6 Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.
7. 7 With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.
8. 8 Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.
9. 9 Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.

By Batyah

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• water
• banana
• vanilla extract
• vegetable oil

Instructions

1. 1 Whisk flour, sugar, and baking powder together in a bowl until thoroughly mixed. Stir in water, bananas, and vanilla until combined; dough will be smooth and sticky.
2. 2 Heat 3 inches oil in a deep fryer to 350 degrees F (175 degrees C).
3. 3 Working in batches of four to five at a time, scoop a scant 1/4 cup batter with a large spoon, then use another spoon to gently push it off into the deep fryer. Fry until panikeke float to the top and turn golden brown, about 3 minutes per side. Drain on paper towels.

By Koki

Ingredients

• ✓ all-purpose flour
• russet potato
• egg
• onion
• salt
• peanut oil

Instructions

1. 1 Grate potatoes in a food processor fitted with the grater attachment. Transfer to cheesecloth; wring well to remove as much moisture as possible.
2. 2 Place 2 cups potatoes in a medium bowl (save any extra for another use). Add egg, flour, onion, and salt; stir until well combined.
3. 3 Heat 1/4 inch of oil in a large, heavy-duty skillet over medium-high heat. Add large spoonfuls of potato mixture, pressing down to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes per side.
4. 4 Drain on paper towel-lined plates.

By Eileen Mintz

Ingredients

• ✓ all-purpose flour
• cornmeal
• white sugar
• salt
• milk
• shortening
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk cornmeal, flour, sugar, and salt together in a large bowl; make a well in the center. Add milk, shortening, and egg to the well; stir until well combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.

By Amy

Ingredients

• ✓ all-purpose flour
• potato
• onion
• egg
• salt
• vegetable oil

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ all-purpose flour
• vegetable oil
• paprika
• mustard powder
• salt
• black pepper
• sweet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with vegetable oil.
2. 2 In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
3. 3 Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

By Nikki Harris

Ingredients

• ✓ all-purpose flour
• butternut squash
• margarine
• egg
• white sugar
• non-dairy creamer
• cinnamon

Instructions

1. 1 Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By Marrob

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• vanilla extract
• salt
• sprinkle

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
2. 2 Beat together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed until creamy, scraping bowl often. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
3. 3 Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
4. 4 Bake until bottoms just begin to brown, about 15 minutes.

By K Lea

Ingredients

• ✓ all-purpose flour
• potato
• onion
• salt
• black pepper
• egg
• oil

Instructions

1. 1 Place potatoes in salted water and let sit for about 15 minutes.
2. 2 Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
3. 3 Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
5. 5 Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
6. 6 Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

By Lauren Magenta

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg yolk
• vanilla extract
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Ingredients

• ✓ all-purpose flour
• water
• milk
• egg
• butter
• salt
• vanilla extract
• cottage cheese
• farmers cheese
• sour cream
• white sugar
• vanilla extract
• salt
• butter

Instructions

1. 1 Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
2. 2 Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
3. 3 Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
4. 4 To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
5. 5 Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

By Ann Davis

Ingredients

• ✓ all-purpose flour
• golden syrup
• butter
• baking soda
• coconut
• sugar
• rolled oat

Instructions

1. 1 Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
2. 2 Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.

By Kerry-Lee

Ingredients

• ✓ all-purpose flour
• russet potato
• yellow onion
• egg
• salt
• black pepper
• cayenne pepper
• vegetable oil

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• honey
• salt
• egg
• egg yolk

Instructions

1. 1 Gather the ingredients.
2. 2 Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
3. 3 Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
4. 4 Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
5. 5 Punch down dough, and cut into 3 equal-sized pieces.
6. 6 Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
7. 7 Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
8. 8 Take the strand farthest to the left, and move it over the new middle strand.
9. 9 Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
10. 10 Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

By copetenn

Ingredients

• ✓ all-purpose flour
• potato
• onion
• egg
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
3. 3 Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
4. 4 Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with back of a spatula to make 1/2-inch-thick pancakes.
5. 5 Fry, turning pancakes once, until golden brown and crisp. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.
6. 6 Serve warm.

By Heather Fantasia

Ingredients

• ✓ all-purpose flour
• oat
• sugar
• almond
• butter
• golden syrup
• water
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine oats, flour, sugar, and almonds in a large bowl; set aside.
3. 3 Melt butter in a small saucepan over medium heat. Off heat, stir in golden syrup, water, and baking soda. Stir butter mixture into flour mixture.
4. 4 Roll dough into walnut-size balls; place 2 inches apart on the prepared cookie sheets. Slightly flatten dough balls.
5. 5 Bake in the preheated oven until golden, 15 to 18 minutes. Transfer cookies to wire racks to cool.

By Allison Thomas

Ingredients

• ✓ all-purpose flour
• coconut
• date
• white sugar
• baking powder
• butter
• golden syrup
• vanilla
• coconut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
2. 2 In a large bowl, combine flour, 1 cup coconut, dates, sugar and baking powder. In a saucepan, melt butter, golden syrup and vanilla. Pour over mixture in bowl. Mix until crumbly, then press into prepared pan.
3. 3 Bake in preheated oven for 20 to 30 minutes. Sprinkle top with 1/8 cup coconut.

By Billie Jo Wiley-Garner

Ingredients

• ✓ all-purpose flour
• oat
• coconut
• brown sugar
• ginger
• baking soda
• water
• butter
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
2. 2 Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

By Aussie Gal

Ingredients

• ✓ all-purpose flour
• vegetable oil
• onion
• mayonnaise
• egg
• salt
• pepper
• broccoli

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
4. 4 Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until broccoli is tender, about 90 minutes.

By JerusaleMom

Ingredients

• ✓ all-purpose flour
• oat
• sugar
• coconut
• butter
• golden syrup
• water
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Mix together oats, sugar, flour, and coconut in a large bowl. Set aside.
3. 3 Melt together butter and golden syrup in a small saucepan over low heat. Combine boiling water and baking soda in a small bowl, then add to melted butter mixture. Pour over oat mixture; mix until well combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are golden, 18 to 20 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Sharon McAllister

Ingredients

• ✓ all-purpose flour
• rolled oat
• coconut
• white sugar
• baking powder
• water
• butter
• golden syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Combine oats, coconut, flour, and sugar in a large bowl. Dissolve baking powder in water in a bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well combined.
3. 3 Drop level tablespoons of dough onto prepared baking sheets about 2 inches apart. Flatten dough with a fork lightly coated with flour.
4. 4 Bake in the preheated oven until golden, about 15 minutes.

By Toni Huls

Ingredients

• ✓ all-purpose flour
• white corn
• cream-style corn
• egg
• salt
• sugar
• non-dairy creamer
• vegetable oil
• cranberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly.
3. 3 Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.

By SIGARILLO

Ingredients

• ✓ all-purpose flour
• white sugar
• black raspberry
• water
• lemon juice
• baking soda
• salt
• shortening
• buttermilk

Instructions

1. 1 Combine 4 ½ cups sugar, raspberries, 1 cup water, and lemon juice in a large saucepan; bring to a boil. Reduce heat to low; cover and simmer, gently stirring occasionally, about 15 minutes. Add equal amounts more sugar and water, if needed, so liquid remains slightly above berries.
2. 2 Stir flour, baking soda, and salt together in a medium bowl; cut in shortening with a pastry blender or tines of a fork to form pea-size pieces. Stir in ¾ cup buttermilk until dough comes together. Gradually add more buttermilk if dough seems stiff.
3. 3 Drop dough into raspberry sauce, 1 tablespoon at a time; cover and simmer, about 5 minutes. Flip dumplings, cover, and cook 10 minutes more. Set aside before serving, 10 minutes.

By Jennifer

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast
• honey
• vegetable oil
• egg
• salt
• poppy seed

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
4. 4 Turn it out onto a lightly floured surface and knead until smooth and elastic.
5. 5 Place dough in a large, lightly-oiled bowl and turn to coat.
6. 6 Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. 7 Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
8. 8 Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
9. 9 Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
10. 10 Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
12. 12 Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
13. 13 Serve and enjoy!

By Joan Callaway

Ingredients

• ✓ all-purpose flour
• egg
• vegetable oil
• sugar
• vanilla extract
• baking powder
• salt
• apple pie filling

Instructions

1. 1 Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
2. 2 Refrigerate a few hours or overnight.
3. 3 Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
4. 4 Bake at 350 degrees F (180 degrees C) for 20 minutes.

By Stu Kinzler

Ingredients

• ✓ all-purpose flour
• vegetable oil
• sugar
• egg
• salt
• baking powder
• pecan
• maraschino cherry
• cinnamon sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
3. 3 Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
5. 5 Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

By Shortcake

Ingredients

• ✓ all-purpose flour
• red potato
• sweet onion
• egg
• baking powder
• rosemary
• salt
• black pepper
• lime juice
• vegetable oil

Instructions

1. 1 In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
2. 2 Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

By KURZANNA

Ingredients

• ✓ all-purpose flour
• baking soda
• salt
• cinnamon
• walnut
• butter
• brown sugar
• honey
• egg
• vanilla extract

Instructions

1. 1 Whisk flour, baking soda, salt, and cinnamon together in a bowl; stir in walnuts.
2. 2 Beat butter and brown sugar together in a separate large bowl with an electric mixer until fluffy; stir in honey, egg, and vanilla extract until thoroughly combined. Stir flour mixture into honey mixture just until well combined (don't overmix). Chill dough, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line with parchment paper.
4. 4 Scoop about 1 tablespoon dough; roll into a ball and place onto a prepared baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Cool on baking sheets about 5 minutes before removing to wire racks to cool completely.

By FRIENDLYFOOD

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• walnut
• vanilla extract
• salt
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

By Tasha

Ingredients

• ✓ all-purpose flour
• butter
• cottage cheese
• brown sugar
• pecan
• raisin
• cinnamon
• orange marmalade
• egg white
• water

Instructions

1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z