Sugar Cookies with Royal Icing out more cookies.
Chill the cutouts 30
Ingredients
2 1/2 cups cake flour (not self-rising), plus
more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal icing, for decorating (see right)
Directions
Sift the cake flour, baking powder and salt
onto a piece of parchment paper or into a
medium bowl; set aside. Beat the butter and
sugar in a large bowl with a mixer on
medium-high speed until light and fluffy,
about 5 minutes. Add the egg and vanilla
and beat until incorporated. Reduce the
mixer speed to low and beat in the flour
mixture in 2 batches until just incorporated.
Divide between 2 pieces of plastic wrap;
shape into disks. Wrap and refrigerate until
firm, at least 1 hour. (The dough can be
frozen for up to 1 month; thaw overnight in
the refrigerator before rolling.)
Line 2 baking sheets with parchment paper.
Working with 1 disk at a time, roll out the
dough on a floured surface, dusting with
flour as needed, until about 1/8 inch thick.
Cut out shapes with 2-to-4-inch cookie
cutters; arrange 2 inches apart on the
prepared baking sheets. (If the dough
becomes too soft as you work, return to the
refrigerator until firm.) Gather the scraps
and refrigerate until firm; reroll once to cut
minutes.
Position racks in the upper and lower thirds
of the oven and preheat to 350 degrees F.
Bake, switching the pans halfway through,
until the cookies are slightly puffed and just
golden, 13 to 15 minutes. Let cool 5 minutes
on the baking sheets, then transfer to racks
to cool completely before icing.
Basic Royal Icing:
Whisk one 1-pound box confectioners' sugar
and 2 tablespoons meringue powder in a
large bowl. Add 5 tablespoons water and
beat with a mixer on medium-high speed
until soft glossy peaks form, adding up to 1
more tablespoon water if necessary. Cover
the bowl with a damp paper towel and
plastic wrap until ready to use to prevent the
icing from drying out. (Makes about 2 1/4
cups.)
How to Ice Sugar Cookies:
"Flooding" is a technique used to cover a
cookie completely with royal icing. Here's
how to do it:
Transfer about 1/2 cup of the royal icing to a
resealable plastic bag and snip a small
corner. Use this icing to pipe a thin border
around the edge of each cookie. Let set for a
few minutes. Thin the remaining icing with
a few drops of water until it's the
consistency of syrup.
Place half of the thinned icing in a resealable
plastic bag and tint the rest with red and/or
green gel food coloring. Transfer the colored
icing to bags. Snip a corner of the white
icing bag and pipe a generous amount inside
the border of each cookie.
Using a small offset spatula or the back of a
spoon, spread the icing to cover the cookie.
Decorate with the colored icing while the
 white icing is still wet. Let the cookies set at the chocolate chips by hand using a rubber
room temperature, at least 1 hour spatula.

Chewy Chocolate Chip Cookies Using a small scoop or tablespoon, drop

level tablespoonfuls of dough onto the
prepared baking sheet, about 2 inches apart.
(You should be able to fit about a dozen
cookies.) Bake until golden around the
edges and soft-set in the centers, 12 to 15
minutes. Cool the cookies on the baking
sheet for 5 minutes, and then remove to a
rack to cool completely. Repeat with the
remaining dough, baking 3 batches total.
Store the dough in the refrigerator between
batches

Ingredients
2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter,
softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F. Line a
baking sheet with parchment paper.

Whisk together the flour, baking soda and

salt in a medium bowl and set aside.

Beat the butter, brown sugar and granulated

sugar with an electric mixer on medium-
high speed in a large bowl until well
combined, about 2 minutes. Add the eggs
and vanilla and beat until light in color, 2 to
3 minutes. Add the flour mixture and mix on
low speed until well incorporated. Fold in
 Chocolate Chip Cookies
Ingredients
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips,
or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Directions
Evenly position 2 racks in the middle of the
oven and preheat to 375 degrees F. (on
convection setting if you have it.) Line 2
baking sheets with parchment paper or
silicone sheets. (If you only have 1 baking
sheet, let it cool completely between
batches.)
Put the butter in a microwave safe bowl,
cover and microwave on medium power
until melted. (Alternatively melt in a small
saucepan.) Cool slightly. Whisk the sugars,
eggs, butter and vanilla in a large bowl until
smooth.
Whisk the flour, baking soda and salt in
another bowl. Stir the dry ingredients into
the wet ingredients with a wooden spoon;
take care not to over mix. Stir in the
chocolate chips or chunks.
Scoop heaping tablespoons of the dough
onto the prepared pans. Wet hands slightly
and roll the dough into balls. Space the
cookies about 2-inches apart on the pans.
Bake, until golden, but still soft in the
center, 12 to 16 minutes, depending on how
chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack
to cool. Serve.
Store cookies in a tightly sealed container
for up to 5 days.
For a Rocky Road Bar:
Lightly butter a 9 by 13-inch baking pan.
Make the batter as per cookie recipe and
fold in 1 cup chopped walnuts along with
the chocolate chips. Spread batter in
prepared pan. Bake until the edges are light
brown and the batter sets, about 45 minutes.
Cool slightly and cover surface with 4 cups
marshmallows and 1 cup chocolate chips.
Broil at least 8 inches from the heat until
marshmallows turn golden brown, about 2
minutes. (Keep an eye on the marshmallows,
and turn the pan frequently--they go from
golden to char in a wink.) Cool, cut and
serve.

Danish Cinnamon Snails
Ingedients
Dough:
1 cup warm milk (110 degrees
F/45 degrees C)
3 (0.6 ounce) cakes cake yeast
6 1/2 tablespoons butter, room
temperature
2 eggs
1/2 teaspoon ground cardamom
2 tablespoons white sugar
1/4 teaspoon salt
4 cups all-purpose flour, or as
needed
Filling:
2/3 cup butter, softened
1/2 cup white sugar
2 tablespoons ground cinnamon
Direction:
Pour the warm milk into a mixing bowl and
mash in the fresh cake yeast. Mix in 6 1/2
tablespoons of soft butter, eggs, cardamom, 2
tablespoons sugar, salt, and 3 1/2 cups of the
flour. Use a wooden spoon to mix the dough.
If it's very sticky, mix in the remaining 1/2 cup
of flour. Cover the bowl and let the dough rise
for 30 minutes.
1. Cream together the 2/3 cup butter and
1/2 cup sugar. Stir in the cinnamon.
2. Transfer the dough to a floured
surface and knead it until it's firm,
about 3 minutes. Divide the dough in
half; roll each half into a rectangle no
more than 1/2 inch thick. Spread each
rectangle with half the filling.
3. Stack one layer of dough and filling on
top of the other rectangle of dough,
filling-side up. Roll the dough up,
starting with the edge closest to you,
to form a long log. Cut the log into 1
inch-thick slices.
4. Preheat an oven to 425 degrees F
(220 degrees C). Line a baking sheet
with parchment paper, or grease a
baking dish or two cake pans.
5. Place the rolls on the prepared baking
sheet, spacing them about 3 inches
apart. If you like pull-apart rolls,
arrange them in a greased baking dish
or cake pans, spacing the rolls about 1
inch apart. Place the uneven end
pieces on the baking sheet cut-side up
for the best presentation. Let the rolls
rest 20 minutes before baking.
6. Bake the snails in the preheated oven
until golden brown, about 10 minutes.
Pull-apart rolls will take longer to bake:
after 10 minutes, reduce the oven
temperature to 350 degrees F (175
degrees C) and bake the rolls until the
sides are fully set, about 10 minutes
longer. Cover the baking dish with foil
if the rolls begin to get too brown.
Microwave Basic Sponge
Cake
Ingredients
1/2 cup - melted Butter
1/2 cup - Sugar
1 cup - Flour/Maida
1 tsp - Baking powder
2 - Egg
4 tbsp - Milk
1 tsp - Vanilla essence
Procedure:
1. Sieve flour and baking powder
together and keep aside.
2. Mix butter, sugar, eggs and milk
thoroughly.
3. Beat well for 5 mins.
4. Add flour and baking powder.
5. Mix and add essence.
6. Blend again and pour the mixture into
a large microwave safe bowl.
7. Bake for 60 seconds in a 600W
microwave.
8. Cool, cut into wedges and serve.
Cream cheese Flan Recipe
Ingredients:
1 big can of evaporated milk
1 pack creamcheese (250g)
I pack condensed milk (250g)
3 large eggs
1/2 teaspoon greenleaves vanilla extract
1/2 cup sugar
Procedure:
First beat the eggs evaporated milk
together..
Next, whisk the creamcheese and
condensed milk together..
Now combine the two.... Dont panic
if it looks like this..it will mix
smoothly later..
Now add the vanilla essence from
greenleaves.. I love adding vanilla
because it eliminates the eggy odor
plus it gives off a nice aroma to the
dessert.
Mix together.. Then set aside..
Now heat the sugar on medium fire
until it caramelize..
Now pour it on the pan..i used an 8
inch springform pan.
Pour the mixture..
Cover with foil then steam for
around 30 minutes..medium fire
After steaming it looks like this.. Let
it cool completely before trasferring
to a plate..