FOOD MIXER WALMART RECIPES

Steps:

• COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

Steps:

• Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 cup), Salt (3/4 teaspoon), Water (1/3 cup), and Egg (2). Mix on low speed for 2-3 minutes, until dough comes together.
• Knead on low speed for another 3-4 minutes.
• Wrap the dough in plastic wrap. Let rest for 30-45 minutes.
• Divide dough into 4 equal parts. Re-wrap any dough you aren't currently using. Fold dough into a square.
• Using a pasta machine on the widest opening, crank your dough through. Fold each side into the middle, then run it through again.
• Switch pasta machine to the next narrowest setting and run it through twice. Repeat, switching to increasingly narrow settings, until you reach the smallest setting. When dough gets too long, cut it in half and continue.
• Trim dough into squares.
• Refrigerate egg roll wrappers for later, or use right away. If stacking, dust each side with flour so they don't stick to each other.