Pillsbury Ginger Cookies
1 cup sugar
1. Place marshmallows and the water in a large glass (safe) bowl. Microwave for 30 sec, stir marshmallows, microwave for 20 more sec. Do this until the marshmallows are puffy (melted).
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. Make sure there are no lumps at all. At this stage, add colour or flavor (if desired) and stir.
3. Slowly add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the fondant mixture out onto a sugar-dusted, smooth surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Place some shortening on yoru hands to keep the fondant from sticking, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Kneed until smooth and not sticky (you may need to coat your hands every now and again to prevent sticking). Be careful - too much sugar will make the dough stiff and hard to work with, juse only enough where the dough stays a little sticky, but can be handled. Let fondant sit for 1h or use right way. Fondant can be stored in an air-tight bag until ready to use. I coat mine in a little shortening, then wrap it in plastic wrap, THEN stick it in a ziplock baggie. But that's me :)
Recipe Source: sweetsugarbelle.com
To make my basic sugar cookies you need:
Cream together softened butter and confectioner’s sugar. Beat in the egg, vanilla, baking powder, and salt till thouroughly combined. Gradually beat in the flour till dough comes together. Roll out to about 1/4" thick, use flour for dusting as necessary. Then, cut and bake at 350 for 8-10 min
Directions: Pour apx 1 cup oil into deep(ish) frying pan. Preheat oil over medium high heat for about 10 minutes. Deep fry each tortilla in oil 10 seconds on each side (or till tortilla bubbles up.) As you go, Stack tortillas w/ a paper towel square between each fried tortilla, and then set tortillas aside. Heat oven to 375 degrees. Coat a 9x9 or 9x13 baking dish with non-stick spray. Heat butter in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cream cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture and a handful of shredded cheese. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts. Microwave enchilada sauce in glass bowl for 60sec. Pour over baked enchiladas.