TO WORK SUGAR AND FAT TOGETHER UNTIL THE MIXTURE IS SOFT AND FLUFFY RECIPES

Steps:

• In a large bowl, whisk the flour, baking powder, and salt together until well blended.
• Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
• Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
• Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
• Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
• Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

Steps:

• Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
• Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
• Add the flour mixture and mix until the dough comes together and is combined. Do not over mix.
• Wrap dough with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Once chilled, preheat your oven to 350°F (180° C). Then line a cookie sheet with parchment paper and set it aside. NOTE: The number of batches will depend on how large/small you want your cookies.
• Roll the cookies into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet and press down with the palm of your hand to create a 1/4-inch-thick cookie.
• Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Make the Icing: