input question: make easy shortbread cookies

OPTIONS:
- 1 cup ( 8oz/240g) ) butter, room temperature 1/2 cup (2oz/60g)) powdered sugar, sifted 2 cups (10oz/300g)) all purpose flour Instructions Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy. Add in the flour and mix until the dough just comes together. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes. Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 168 minutes or until just golden. Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air tight container for up to 3 days.
- 1 cup ( 8oz/240g) ) butter, room temperature 1/2 cup (2oz/60g)) powdered sugar, sifted 2 cups (10oz/300g)) all purpose flour Instructions Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy. Add in the flour and mix until the dough just comes together. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes. Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden. Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air tight container for up to 3 days.

output answer: 1 cup ( 8oz/240g) ) butter, room temperature 1/2 cup (2oz/60g)) powdered sugar, sifted 2 cups (10oz/300g)) all purpose flour Instructions Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy. Add in the flour and mix until the dough just comes together. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes. Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden. Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air tight container for up to 3 days.

input question: Apply a splint to a broken finger.

OPTIONS:
- Use a popsicle stick or some other straight, flat object to straighten and immobilize the finger, then cover the finger in adhesive glue.
- Use a popsicle stick or some other straight, flat object to straighten and immobilize the finger, then wrap the finger in adhesive tape.

output answer: Use a popsicle stick or some other straight, flat object to straighten and immobilize the finger, then wrap the finger in adhesive tape.

input question: To reheat leftovers in your microwave more evenly

OPTIONS:
- space out a circle in the middle with nothing in it.
- space out a circle in the middle with mustard in it.

output answer:
space out a circle in the middle with nothing in it.