Ans Recipe Finder

Dough 1 2/3 cups all-purpose flour (approximately 7 1/8 ounces) 1/3 cup powdered sugar 1/4 teaspoon kosher salt 1/2 cup unsalted butter, cut into 1/2-inch cubes, plus extra for greasing 1 large egg yolk 1 tablespoon cold water Filling 1 1/4 cups very finely ground blanched almond flour (approximately 4 1/3 ounces) 1/2 cup granulated sugar 1/3 cup all-purpose flour (approximately 1 1/2 ounces) 1/4 teaspoon kosher salt 1/2 cup unsalted butter, cubed, at room temperature 1/2 tea

2 sticks ( 1/2 pound) unsalted butter, softened ½ cup superfine sugar 1 large egg yolk 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 3/4 cups all-purpose flour In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg yolk and vanilla and almond extracts and beat until blended. Stir in the flour, 1/4 cup at a time, until incorporated. Preheat the oven to 375°F. Press the dough through a cookie press into 2

12 tablespoons unsalted butter (6 ounces; 170 g) Cooking spray 2 1/4 cups all-purpose flour (10 1/8 ounces; 287 g) 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 3/4 teaspoon baking soda 1/4 teaspoon baking powder 2 tablespoons neutral cooking oil, such as canola 1 1/2 cups packed dark brown sugar (11 1/4 ounces; 320 g) 1/2 cup granulated sugar (3 1/2 ounces; 99 g) 2 large eggs 2 teaspoons (10 ml) vanilla extract 3/4 cup butterscotch chi

Butter - 1 lb. Chocolate Chips - 1 lb. 12 oz. Chocolate - 6 oz. Eggs - 6 Coffee - 3 tbsp. Vanilla extract - 2 tbsp. Sugar - 2 1/4 cups All-Purpose Flour - 1 1/4 cups Baking powder - 1 tbsp. Salt Walnuts - 3 cups Preheat the oven to 350 degrees. Grease and flour a 12 x 18 x 1-inch baking sheet. In a medium bowl over simmering water, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate. Let it cool slightly. In a large bowl, gently stir the eggs, coffee gr

Lemon Loaf 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup unsalted butter melted and at room temperature 1/4 cup vegetable oil 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 teaspoon lemon extract* or add an extra ½ tablespoon of lemon zest 1 tablespoon lemon zest 2 tablespoons lemon juice 1/2 cup sour cream or buttermilk Lemon Icing 1 cup powdered sugar add more until desired consistency is reached 1

All-Purpose Flour - 1 1/2 cups Sugar - 1 tbsp. Salt - 1/2 tsp Butter - 6 tbsp., diced Shortening - 3 tbsp. Place the flour, sugar, and salt in a food processor. Blend for 30 seconds until just combined. Add the butter and shortening; pulse until a crumbly mixture forms. Sprinkle 4 tbsp. of ice-cold water over the mixture and process until moist clumps develop. Gather the dough into a ball and flatten it into a disk. Wrap in plastic wrap and chill for about 1 hour. Roll out th