New recipes

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diff --git a/Butter Cookies.cook b/Butter Cookies.cook
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+>> serves: 30
+>> total time: 1 hour 5 minutes
+>> tags: dessert, cookie
+
+Line 2 to 3 #large baking sheets{} with #parchment paper or silicone baking mats{}. Or leave unlined. If unlined, do not grease the pan.
+
+In a #large bowl{}, using a #handheld mixer or a stand mixer{} fitted with a paddle attachment, cream the @unsalted butter{230%g} and @granulated sugar{150%g} together on medium-high speed until smooth, about ~{2%minutes}. Add the @egg{1%large}, @vanilla{1.5%tsp} extract, and @almond extract{1%tsp}, and beat on high speed until combined, about ~{1%minute}. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
+
+On low speed, beat in the @all-purpose flour{281%g} and @salt{0.5%tsp}. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 Tablespoons of @whole milk{1.5%Tbsp}. You want a dough that’s creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread so chilling is imperative. I recommend keeping the amount of milk small and using a large enough piping tip.
+
+Add your #large piping tip{} to the #piping bag{}. Spoon a little bit of dough into the piping bag and pipe a 1-2 inch swirl or line on the prepared baking sheet. The reason I suggest only a little bit of dough to start is because the dough may still be too thick to pipe. If it’s too thick, transfer that dough back to the mixing bowl and add another 1/2 Tablespoon of milk. If the dough is creamy enough to pipe, continue piping the dough in 1-2 inch swirls or lines, 3 inches apart on the baking sheet. If desired, place a maraschino cherry in the center of the swirl or sprinkle the dough with festive sprinkles and/or coarse sugar.
+
+Chill the shaped cookies on the baking sheet for 20 to ~{30%minutes}.
+
+Meanwhile, preheat oven to 350°F (177°C).
+
+Bake the chilled cookies for 12 to ~{15%minutes} or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. Keep your eye on them. They’re done when the edges lightly brown.
+
+Remove from the oven and allow to cool on the baking sheet for ~{5%minutes} before transferring to a wire rack to cool completely.
+
+Optional Chocolate: You can melt the @semi-sweet chocolate (optional){113%g} in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Dip the cookies in chocolate and top with sprinkles, if desired. Allow the chocolate to set completely at room temperature for about 1 hour or in the refrigerator for 20 minutes.
+
+Plain cookies stay fresh in an airtight container at room temperature for up to 1 week. Cookies with chocolate or cherries stay fresh in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.
diff --git a/Everyday Stir-Fry.cook b/Everyday Stir-Fry.cook
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+>> tags: chinese
+
+In a #liquid measuring cup{}, combine the @vegetable stock{1/3%cup}, @Shaoxing wine{1%Tbsp}, @oyster sauce{2%tsp}, @salt{1/4%tsp}, @sugar{1/4%tsp}, @sesame oil{1/4%tsp}, and @white pepper{1%pinch}.
+
+In a #wok{} over medium heat, add the @vegetable oil{2%Tbsp} and @ginger{4%slices}. Cook until the ginger is lightly browned at the edges, and then add the @sliced mushrooms{1%cup}. Stir-fry for 1 to ~{2%min}, until the mushrooms are tender.
+
+Add the @carrot{1%cup}, @celery{1%cup}, @asparagus{1%cup}, @bell pepper{1%cup}, and @long hot pepper{1%cup}. Stir-fry for ~{1%minute}, and then add the @garlic{3%cloves} and the seasoning mixture you prepared earlier. Bring the mixture to a simmer, and cook for ~{1%minute}, until the vegetables are tender.
+
+Combine the @cornstarch{2%tsp} and @water{1%tbs} into a slurry, and pour into the simmering sauce. Stir-fry until the vegetables are coated in sauce, with just a small amount of standing liquid. Serve.
diff --git a/Instant-pot Cheesecake.cook b/Instant-pot Cheesecake.cook
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+>> prep time: 15 mins
+>> cook time: 45 mins
+>> tags: instant-pot, dessert, cake
+
+Tightly wrap the bottom of a #7-inch springform pan{} in foil and spray the inside of the pan with non-stick cooking spray.
+
+In a #small mixing bowl{}, stir together @graham cracker crumbs{1%cup}, @sugar{2%tbs} and @butter{3%tbs}(melted).
+Press the crubs into the bottom of the prepared pan.
+
+Place the pan in the #freezer{} for ~{10-15%min}.
+
+In the bowl of your @stand mixer{}(fitted with the paddle attachement), beat the @cream cheese{16%oz}(room temperature) until smooth.
+Add @sugar{1/2%cup} and mix until combined.
+Add @egg{2}(large, room temperature), one at a time, fully incorporating each before adding the next, making sure to scrape down the bowl in between each egg.
+Add in @flour{1%tbs}(all-purpose), @heavy cream{1/4%cup} and @vanilla extract{2%tsp}, and mix until smooth.
+
+Pour batter into prepared pan and cover the top with a piece of foil.
+
+Pour @water{1.5%cup} into the #instant pot{} and place the #trivet{} in the bottom of the pot.
+Create a "foil sling" by foldinga 20-inch long pice of fiol in half lengthwise twice.
+This "sling" will allow you to place and remove the pringform pan with ease.
+
+Place the cheesecake pan in the center of the sling and carefully lower the pan into the instant pot.
+Lock the lid and cook on high pressure for ~{35%min}.
+
+When the pot beeps, allow the pressure to release naturally for ~{10%min} and then do a quick-release to release any remaining pressure.
+
+Uncover the cheesecake and allow it to cool to room temperature.
+Then refrigerate it for at least 8 hours before serving.