Recipes

Ingredients: 3 cups flour 1/2 loving cup sugar 3/4 loving cup butter, room temperature 3 eggs, at room temperature 2 1/2 teaspoons baking powder 2 teaspoons orangish zest 1/2 teaspoon terra firma roasted or regular ginger jam (I used my Cara Cara Orange Jam ) Directions: Preheat oven to 375. Line ii cookie sheets amongst silipats or parchment paper. In a large bowl, musical rhythm out together the butter, carbohydrate too egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon approximately jam into the middle of each circle. Fold 3 sides towards the pump too press downward (this business office is unremarkably referred to every bit "pinching" the corners but it should survive to a greater extent than similar "pressing") to shape a triangle. Bake 12 minutes or until

Ingredients: 3 cups flour 1/2 loving cup sugar 3/4 loving cup butter, room temperature 3 eggs, at room temperature 2 1/2 teaspoons baking powder 2 teaspoons orangish zest 1/2 teaspoon terra firma roasted or regular ginger jam (I used my Cara Cara Orange Jam ) Directions: Preheat oven to 375. Line ii cookie sheets amongst silipats or parchment paper. In a large bowl, musical rhythm out together the butter, carbohydrate too egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon approximately jam into the middle of each circle. Fold 3 sides towards the pump too press downward (this business office is unremarkably referred to every bit "pinching" the corners but it should survive to a greater extent than similar "pressing") to shape a triangle. Bake 12 minutes or until

Ingredients: 3 cups flour 1/2 loving cup sugar 3/4 loving cup butter, room temperature 3 eggs, at room temperature 2 1/2 teaspoons baking powder 2 teaspoons orangish zest 1/2 teaspoon terra firma roasted or regular ginger jam (I used my Cara Cara Orange Jam ) Directions: Preheat oven to 375. Line ii cookie sheets amongst silipats or parchment paper. In a large bowl, musical rhythm out together the butter, carbohydrate too egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon approximately jam into the middle of each circle. Fold 3 sides towards the pump too press downward (this business office is unremarkably referred to every bit "pinching" the corners but it should survive to a greater extent than similar "pressing") to shape a triangle. Bake 12 minutes or until

Ingredients: for the cookie: 1/3 loving cup  butternut mash puree 1/3 loving cup crude canola oil 2 tablespoons fig preserves or jam (I used my homemade fig dear cardamom jam ) 3/4 loving cup fresh-squeezed orangish juice (I used Cara Cara oranges) 3 cups flour 1 1/2 tablespoon baking powder 1/4 loving cup sugar filling: 1/4 loving cup fig preserves or jam (I used my homemade fig dear cardamom jam ) Directions: In a large bowl, mix together the butternut mash puree, canola oil, fig preserves, too orangish juice until smooth. Stir inwards the flour, baking pulverization too saccharide until a smoothen batter forms. Refrigerate xxx minutes to 1 hr or until trouble solid to the touch. Preheat oven to 350°. Line 2 cookie sheets alongside silipats or parchment paper. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon a piddling less than

Ingredients: for the cookie: 1/3 loving cup  butternut mash puree 1/3 loving cup crude canola oil 2 tablespoons fig preserves or jam (I used my homemade fig dear cardamom jam ) 3/4 loving cup fresh-squeezed orangish juice (I used Cara Cara oranges) 3 cups flour 1 1/2 tablespoon baking powder 1/4 loving cup sugar filling: 1/4 loving cup fig preserves or jam (I used my homemade fig dear cardamom jam ) Directions: In a large bowl, mix together the butternut mash puree, canola oil, fig preserves, too orangish juice until smooth. Stir inwards the flour, baking pulverization too saccharide until a smoothen batter forms. Refrigerate xxx minutes to 1 hr or until trouble solid to the touch. Preheat oven to 350°. Line 2 cookie sheets alongside silipats or parchment paper. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon a piddling less than

Ingredients: for the cookie: 1/3 loving cup  butternut mash puree 1/3 loving cup crude canola oil 2 tablespoons fig preserves or jam (I used my homemade fig dear cardamom jam ) 3/4 loving cup fresh-squeezed orangish juice (I used Cara Cara oranges) 3 cups flour 1 1/2 tablespoon baking powder 1/4 loving cup sugar filling: 1/4 loving cup fig preserves or jam (I used my homemade fig dear cardamom jam ) Directions: In a large bowl, mix together the butternut mash puree, canola oil, fig preserves, too orangish juice until smooth. Stir inwards the flour, baking pulverization too saccharide until a smoothen batter forms. Refrigerate xxx minutes to 1 hr or until trouble solid to the touch. Preheat oven to 350°. Line 2 cookie sheets alongside silipats or parchment paper. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon a piddling less than