Thepuffycookies Recipes

Steps:

• Cream the butter and the sugar.
• Add eggs and vanilla. Alternate milk and the flour mixture to the batter.
• Refrigerate before rolling out dough.
• Bake at 350 degrees for 10-12 minutes.
• When cool, ice with your favorite icing and decorations.

Steps:

• Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
• Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
• Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
• For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
• Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
• Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
• Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

Steps:

• For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack.
• Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes.
• Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly.
• Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter.
• Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds.
• Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough.
• For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes.
• Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges.

Steps:

• Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
• Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
• With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
• Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Steps:

• Combine flour, soda, powder, cinnamon, nutmeg & salt.
• In a separate bowl cream butter & sugar - add pumpkin, egg, & vanilla. Beat until light & creamy.
• Mix in dry ingredients until well blended.
• Drop by tablespoon onto greased cookie sheet.
• Bake @ 350 for 15-20 minutes or just until edges are beginning to brown. COOKIES WILL STILL BE VERY SOFT when removed from oven.
• Allow to cool on rack.
• Drizzle glaze over top of cookies.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

Steps:

• For corn tortillas:.
• Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.
• Divide dough into 8 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1/2" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
• For filling:.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Add beef and cook, breaking up meat with the back of a spoon, for 6-8 minutes. Add onions, bell peppers, cumin, garlic powder, and salt and pepper to taste and cook until vegetables are soft, 2-3 minutes. Add potatoes, then stir in tomato paste and 1 1/2 cups water. Scrape up browned bits from bottom of pan. Reduce heat to medium-low and simmer, stirring occasionally and breaking up potatoes with back of spoon, until sauce has evaporated, 25-30 minutes.
• Preheat oven to 200°. Pour oil into a wide medium pot to a depth of 3" and heat over medium heat until temperature reaches 350° on a candy thermometer. To make the taco shells, peel plastic wrap off 1 tortilla, then carefully add tortilla to hot oil. Keeping tortilla submerged in the hot oil, use long metal tongs to gently fold tortilla in half so that edges are about 2" apart. Fry tortilla just so until it holds its shape, about 30 seconds, then gently stir taco until blistered all over and edges are golden and crisp, 2 1/2-3 minutes more. Transfer taco to paper towels to drain. Repeat process with the remaining tortillas, keeping tacos warm in the oven as you work.
• To serve, stuff each taco shell with some of the meat filling, tomatoes, and lettuce, in that order. Serve with pickled jalapeños, if you like.

Steps:

• Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
• Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
• Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
• Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
• While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
• Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
• Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

Steps:

• Boil potato chunks in salted water until tender; about 12-15 minutes, depending on the size of your chunks. Drain. Place in a large mixing bowl and mash with a potato masher.
• Sauté onion in 1 tablespoons butter until transparent.
• Preheat oven to 375°.
• Combine mashed potatoes with the 1/3 cup butter, milk, sautéed onion, salt and pepper. Mash to combine together.
• Add cheese and stir.
• Fold eggs into potato mixture with spatula. Spray a 2 1/2 quart casserole dish with non-stick spray and pour potato mixture into it.
• Bake at 375° for 45 minutes or until puffy and brown.

Steps:

• Preheat oven to 350°F.
• Beat margarine and sugar together until fluffy; add vanilla and egg and beat well.
• Stir in flour and baking powder.
• Roll into balls and press thumb into the middle of the cookie, fill with half a tsp or so of jelly.
• Bake for 12 to 15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Combine butter and brown sugar. Beat well.
• Add eggs, milk and vanilla to previous mixture.
• Beat for 30 seconds.
• Combine flour, salt and baking soda in a seperate bowl.
• Add this mixture to the first.
• Blend well.
• Add 1 cup chocolate chips.
• Dropped rounded tablespoonfuls onto an ungreased cookie sheet.
• Bake 10-15 minutes.