Beat the softened butter for a minutes with a mixer using the paddle attachment on medium speed.; Turn off the mixer and add the 3 cups of sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans. Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes
Preheat your oven to 350F. In a small bowl, combine the egg whites, vanilla, and 1/4C of the milk. Set aside. To the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, and baking powder. Mix on low to combine.Make bottom layer mixture. In the bowl of an electric mixer, beat butter and sugar together on medium speed. Add the egg and salt, mixing well and scraping down the sides of the bowl. Proof yeast. Combine milk and water in a small bowl. Heat in the microwave for 15-20 seconds until just warm to the touch.
Make the cookies. Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well.Place the dates, baking soda and boiling water in a medium bowl. Let sit for 15-20 minutes to soften. Place the softened dates in a food processor and blend for 2 minutes into a paste. In a large mixing bowl add dry cake mix and dry pudding powder. Mix quickly. Add oil, bourbon, milk and use a hand mixer to mix well.