lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Split Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 flour
- 1/2 unsweetened applesauce
- 1/3 bananas
- 1 walnuts
- 2 -3 maraschino cherry
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour 13x9x2 pan.
3. Combine make mix, egg, water, flour, and oil.
4. Beat at low speed for 2 minutes until moist.
5. Stir in chips.
6. Bake at 350 for 30-32 min or until toothpick inserted in center comes out clean. Cool completely.
7. Cut into squares and top with banana slices.
8. Drizzle with chocolate syrup.
9. Top with whipped cream and other toppings.
Title: Ruth's carrot cake with currant icing
Ingredients:
- 3 cake flour
- 2 sugar
- 2 cinnamon
- 1 1/2 salt
- 1 1/2 baking soda
- 1 baking powder
- 1 crushed pineapple
- 2 raw carrots
- 3 eggs
- 1 1/2 vanilla
- 2 confectioners' sugar
- 1 1/2 cream cheese
- 4 1/2 butter
- 1 milk
- 1/4 vanilla
- 2 currants
- 2
- 1/4
Instructions:
1. Grease and flour 2 9" cake pans.
2. Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
3. Drain pineapple,reserving syrup.
4. Add syrup to dry mixture; add eggs, oil and vanilla.
5. Beat 3 minutes.
6. Stir in pineapple, carrots and nuts.
7. Bake 325 degrees for about 40 min or until done.
8. Cool 10 min in pan.
9. Unmold.
10. Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
11. Drain well.
12. Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
13. Fold in nuts and currants.
Title: Spritskransar (spritz rings, Swedish)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 flour
- 1 -2
- 2 1/2
Instructions:
1. Place butter and sugar in a bowl and after butter has softened mix in egg yolk.
2. Add almond extract and beat until creamy.
3. Add flour and mix well.
4. Place dough into cookie press and use the small star shaped cutout.
5. Press dough and form into rings, aprox. the size or a quarter.
6. Bake in a hot oven (400) 6 to 8 minutes or until lightly golden on top.
7. Cool before putting away.
Title: Mixed Fruit Muffins
Ingredients:
- 125 butter
- 1/2 white sugar
- 1 egg
- 2 self raising flour
- 1 cinnamon
- 1 1/2 mixed spice
- 1 milk
- 2/3 malt vinegar
- 1
Instructions:
1. Preheat oven to 190 degress centigrade.
2. Thoroughly grease muffin pans.
3. Cream the butter or margarine and sugar in a bowl until light and fluffy.
4. Beat in the egg and combine well.
5. Sift the flour with the cinnamon and mixed spice.
6. Add the vinegar to the milk.
7. Stir the flour, mixed fruit and milk into the creamed mixture.
8. Thoroughly mix ingredients together.
9. Fill greased muffin pans three-quarters full and bake in a moderate oven for 20 - 25 minutes or until risen and golden brown in colour.
10. serve warm or cold.
Title: Festive Popcorn Balls
Ingredients:
- 4 light corn syrup
- 3 sugar
- 2 butter
- 1 peanut butter
- 1
- 1/4
- 3/4
Instructions:
1. In a large greased bowl, combine the popcorn, cereal and M&M's; set aside. In a heavy saucepan, combine the corn syrup, sugar and butter. Cook and stir over low heat until sugar is dissolved. Add peanut butter; stir until blended.
2. Pour over popcorn mixture; toss gently to coat. Spread into a greased 15-in. x 10-in. x 1-in. pan. Cool before cutting.
Title: Elitetwig's First Time Guide to Ice a Christmas Cake.
Ingredients:
- 500 marzipan
- 1 icing sugar
- 25
- 50
- 1/2
Instructions:
1. If you have thawed your Christmas Cake please de-thaw prior to using this guide. If you have your Christmas Cake ready -- Let's go.
2. Warm Apricot Jam through until it sightly bubbles. Either on the hob or in the microwave for 10-15 seconds. Set this aside.
3. Dust surface with a little icing sugar.
4. Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
5. Brush Cake with Apricot Jam, this ensures marzipan will stick.
6. Lift onto rolling pin and smooth out over cake, so it sticks to cake.
7. Trim excess.
8. Wrap Cake in clingfilm and leave for marzipan to harden for 2 days. Please store in a dry cool place.
9. 2 DAYS LATER.
10. Remove clingfilm, and brush marzipan surface with water.
11. Prepare royal icing as described in steps 3, 4 and 6, 7.
12. With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
13. Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
14. Take a star shape cookie cutter (or any other shape you prefer) and cut as many stars as you can, re roll icing if more stars needed.
15. Brush the back of the stars with water (not too much just enough to stick) and arrange on cake.
16. At edges press stars down and trim any excess such as points that go over the edge.
17. Once all stars have been placed, leave cake for 24hours so icing can harden.
18. Dada! On professionally looking Christmas Cake! Well Done!
Title: Slow Cooker Gooey Brownie Cake
Ingredients:
- 3/4 unsalted butter
- 1 1/2 sugar
- 2/3 all-purpose flour
- 1/3 eggs
- 3 pure vanilla extract
- 1 kosher salt
- 1/2 vanilla ice cream
Instructions:
1. Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
2. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer.
3. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
4. Serve the cake warm, scooped into a bowl and topped with ice cream.
Title: Souffles
Ingredients:
- 1 unsalted butter
- 80 sugar
- 55 cake flour
- 3/4 salt
- 3 eggs
- 1 lemon zest
- 85
- 224
Instructions:
1. Preheat the oven to 325°F Generously butter and lightly sugar eight 4-ounce ramekins.
2. Sift together the flour, salt, and 3 tablespoons sugar and set aside.
3. Combine yuzu, milk, yolks, zest and whisk together. Add the dry ingredients.
4. Whip egg whites until frothy, add remaining sugar and continue whisking until medium peaks form.
5. Gently fold the egg whites into the yolk mixture a little at a time.
6. Fill the ramekins with the mixture, Put the ramekins 1 inch apart in a deep baking or roasting pan. Fill the pan with enough water to come halfway up the sides of the ramekins. Cover with foil and bake for 30 minutes.
Title: Grape-Nuts Pudding
Ingredients:
- 3 1/4 boiling water
- 2 eggs
- 2 cinnamon
- 1 ground cloves
- 1 nutmeg
- 1 walnuts
- 2 raisins
- 1/2 dates
- 1/2 salt
- 1
Instructions:
1. Pour boiling water over Grape-Nuts and set aside to cool.
2. Preheat oven to 350 degrees.
3. Beat egg whites until stiff; set aside.
4. Beat yolks with spices; add nuts, raisins, dates, and salt.
5. Mix with Grape-Nuts and fold in stiffly beaten egg whites.
6. Pour into buttered 10-cup souffle dish.
7. Bake 45-60 minutes.
Title: Oatmeal Thins
Ingredients:
- 1 butter
- 1 margarine
- 1/2 sugar
- 1 brown sugar
- 1 egg
- 1 baking soda
- 1 1/2 cinnamon
- 1 flour
- 1 1/2 vanilla
- 3/4 quick oats
- pecans
Instructions:
1. Cream together butter, sugar, and brown sugar.
2. Mix in egg.
3. Mix in baking soda, cinnamon, and flour.
4. Stir in vanilla.
5. Blend in oats and nuts.
6. Roll into walnut sized balls (about 1 inch).
7. Chill at least 1 hour.
8. Place balls on greased cookie sheet and press flat with glass buttered and dipped in sugar.
9. Bake at 350 for 10 minutes.
10. I'm not sure how many this makes, but it always seems to be a lot!
Title: Basically Bittersweet Mocha Cake
Ingredients:
- 3 whole wheat flour
- 1 sugar
- 3/4 baking soda
- 2 salt
- 1 canola oil
- 1/4 unsweetened applesauce
- 3/4 skim milk
- 1 lime juice
- 1 eggs
- 2
- 1
Instructions:
1. Pre-heat oven to 350 degrees (F).
2. Mix all dry ingredients together.
3. Add wet ingredients, coffee last, mixing well.
4. Do not over-mix!
5. Bake in pan of choice for 35-40 minutes.
6. You may substitute white flour for whole wheat flour for a lighter, less healthy version.
Title: Chocolate Single Serve Cake (Eggless, Microwave)
Ingredients:
- 1 milk
- 1 unsalted butter
- 1 1/4 sugar
- 1 3/4 all-purpose flour
- 1/2 cocoa powder
- 1 baking soda
Instructions:
1. Mix bilk, butter, and sugar in a small microwave safe bowl.
2. Add flour, cocoa and baking soda to the bowl. Mix so that there are no lumps.
3. Microwave on high for 1 - 1:30 minutes (depends on the microwave- mine comes out in 1 minute). The cake will spring back on touch when done.
4. Let stand for couple of seconds.
5. Serve with chocolate sauce or just plain ice-cream. Enjoy.
Title: P-Nut Butter S'mores
Ingredients:
- 2 graham crackers
- 1 -2 marshmallows
- 3 chocolate
- 1 peanut butter
Instructions:
1. Spread peanut butter on one of the crackers.
2. Place chocolate pieces on top.
3. Place toasted marshmallow on top of the chocolate and squish with the left over graham. (Just like the Classic S'more).
4. Eat.
Title: Mary's German Chocolate Cake Icing
Ingredients:
- 1 evaporated milk
- 1 sugar
- 3 margarine
- 1/2 butter
- 1 vanilla
- 1 coconut
- 1 1/3
Instructions:
1. Combine all ingredients (except nuts and coconut) in a medium saucepan over medium heat until thickened, approximately 12 minutes.
2. Add nuts and coconut. Beat with a spoon till both are coated.
3. Cool and frost the cake.
Title: Summer Pineapple Raisin Cole Slaw Salad
Ingredients:
- 2 cabbage
- 1/4 carrot
- 1/4 raisins
- 1 lime juice
- 3 mayonnaise
- 1 honey
- 1/4
Instructions:
1. In a large bowl mix mayonnaise, honey, lime juice, (and if you want pineapple syrup. Don't add the pineapple syrup if you want a creamier consistency).
2. Incorporate coleslaw, carrots, raisins, and pineapple chunks.
3. Mix well cover and refrigerate.
4. Mix again just before serving.
Title: Ann Davies' Cake
Ingredients:
- 1 1/2 plain flour
- 1 1/2 currants
- 1 sugar
- 1/4 butter
- 1/2 milk
- 1/2 eggs
- 2 nutmeg
- 1/2 mixed spice
- 1/2 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Sift all dry ingredients except for the currants together.
3. Rub in the butter and lard.
4. Add the currants.
5. Make a well in the centre, pour in the eggs and mix together, gradually adding the milk, until you have a fairly soft consistency.
6. Grease two cake tins, divide mixture equally between them and bake at 350 F for about 1 1/2 hours.
Title: Grandma's Floating Island Pudding
Ingredients:
- 2 milk
- 4 cornstarch
- 2 sugar
- 2 salt
- 1 milk
- 1 cornstarch
- 1 sugar
- 2
- 1/2
Instructions:
1. Island: Mix all ingredients thoroughly in saucepan and.
2. cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
3. Pour into four 6oz custard cups and.
4. seal with plastic wrap laid directly on pudding to prevent film from forming.
5. Refrigerate until cooled and set.
6. Topping: Mix all ingredients in saucepan and.
7. cook over medium heat, stirring constantly until thickened, 8-10 minutes.
8. Pour into 2 cup measure and.
9. seal with plastic wrap laid directly on pudding to prevent film from forming.
10. Refrigerate until cooled.
11. To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
12. Invert each Island on a serving plate and remove custard cup.
13. Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.
Title: Oh so Good Rice Krispies Cake
Ingredients:
- 1/4 butter
- 1 miniature marshmallows
- 1/2 vanilla
- 6 butter
- 1/2 sweetened condensed milk
- 4 miniature marshmallows
- 1
- 0.5
Instructions:
1. Melt first amount of butter and marshmallows in microwave for 2 minutes on high.
2. Mix until mixture is well blended.
3. Stir in vanilla and cereal until well coated with marshmallow mixture.
4. Press warm marshmallow mixture in a large greased cake pan, (lasagna size pan works well). Cool.
5. Melt the second amount of butter, toffee bars and condensed milk in microwave or over low heat on the stove, be careful not to burn.
6. Spread toffee mixture over R.K.cake layer, then sprinkle with a layer of marshmallows. Cool.
7. Top with another layer of a regular recipe of Rice Krispies cake. Cool.
Title: Old Fashioned "red" Devil's Food Cake
Ingredients:
- 1 3/4 cake flour
- 1 1/2 white sugar
- 1 1/4 baking soda
- 1 salt
- 1/3 shortening
- 1/2 milk
- 2/3 milk
- 1/3 eggs
- 2 vanilla
- 1
Instructions:
1. Mix together, in large bowl, cake flour, sugar, soda, salt and cocoa.
2. Add shortening, and 2/3 cup milk. Beat together for 2 minutes. Add 1/3 cup milk, eggs and vanilla. Beat 2 more minutes.
3. Pour into prepared pan (s).
4. Bake at 350F until done, about 35 minutes, depending on the size of the pan.
Title: Christmas Pudding
Ingredients:
- 1 baking soda
- 1 boiling water
- 1 molasses
- 1 egg
- 1 flour
- 1 brown sugar
- 3 salt
- 1/2 cinnamon
- 3/4 nutmeg
- 1 ginger
- 1 dates
- 1 raisins
- 1 currants
- 1 walnuts
- 1 pecans
- 1 baking powder
- 1 ice cream
- 1
Instructions:
1. In a medium bowl, dissolve baking soda in boiling water. Add grape juice, molasses, oil and egg. Stir.
2. In a large bowl, combine all dry ingredients, including fruit. Stir in wet ingredients, which should be fairly easy to pour. If necessary, add more flour or water to final mixture.
3. Wrap mixture in a cheesecloth leaving room for expansion. Place in a steamer over hot water. Bring water to a boil; reduce heat to very low. Steam for 3 hours.
4. Serve with vanilla ice cream or whipped cream.
Title: Violet Custard
Ingredients:
- 3/4 eggs
- 3 sugar
- 2 milk
- 1/2 vanilla
- 3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Divide the violet petals between 8 individual ramekins.
3. Beat together the eggs, yolks, and sugar. Blend in the milk, vanilla, and sugar.
4. Divide the custard among the ramekins and place them into a large baking dish.
5. Add enough boiling water to the large baking dish to reach half way up the sides of the ramekins.
6. Place the baking dish with ramekins in the oven and bake for 40-45 minutes.
7. The custard is done when a knife inserted in the center comes out almost clean.
Title: White Chocolate Cherry Diamonds - Gluten Free
Ingredients:
- 1 butter
- 1/2 margarine
- 1 brown sugar
- 1/3 flaked coconut
- 2 green maraschino cherries
- 1 red maraschino cherries
- 1 white chocolate
- 6 sweetened condensed milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 13 x 9 pan and set aside.
3. Place oats in a bowl and toss with a 1/4 cup of the melted butter.
4. Spread the oats on a cookie sheet and toast in the oven for 10 - 15 minutes until golden.
5. Combine the toasted oats with the graham cracker crumbs, brown sugar and the remaining butter.
6. Press into the prepared pan.
7. Bake at 350°F for 10 minutes.
8. In a bowl combine the coconut, chopped red and green cherries and the white chocolate.
9. Spread the coconut mixture over the cookie base.
10. Drizzle the condensed milk over the coconut to cover completely.
11. Bake for another 30 to 35 minutes until golden brown around the edges.
12. Cool and cut into squares.
13. I like to store these in the fridge. Enjoy!
Title: Anne Burrell's Chocolate Mousse
Ingredients:
- 6 sugar
- 2 heavy cream
- 1/4
- 2
- 1 1/2
Instructions:
1. Special Equipment: 4 (6 to 8-ounce) individual serving dishes
2. Melt the chocolate over a double boiler setup.
3. While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
4. In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
5. Garnish with fruit, nuts, cookies or whipped cream.
6. Chocolaty delicious.
Title: Toffee Meringue Cake
Ingredients:
- 9 vanilla
- 1 distilled white vinegar
- 1 confectioners' sugar
- 1 3/4
- 1
- 1 1/4
- 4
Instructions:
1. Heat oven to 275 degrees.
2. Grease well 2 (9 inch) round layer cake pans.
3. In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
4. Beat in vanilla and vinegar until well blended.
5. Gradually add sugar, beating constantly until peaks are stiff and glossy.
6. Spread evenly in prepared pans.
7. Bake 1 hour at 275 degrees. Layers will be puffed and golden.
8. Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
9. Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
10. Put 1/2 the cream in a separate bowl.
11. Fold the chopped toffee bars into one portion.
12. To assemble, remove one meringue layer from pan to serving plate.
13. Spread with candy mixture.
14. Remove other meringue layer and place on top.
15. Spread with plain whipped cream.
16. Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
17. Drizzle some of the caramel on top & down the sides.
18. Refrigerate 8 hours or overnight. Makes 12 servings.
Title: Puppy Chow
Ingredients:
- 4 1/2 peanut butter
- 1/4 powdered sugar
- 1/2
- 3/4
Instructions:
1. Turn on stove to low heat.
2. melt chocolate.
3. add peanut butter and mix until smooth.
4. in large bowl, add cereal and fold in gently until coated.
5. pour powdered sugar into large zip-top bag.
6. add powdered sugar and shake until well coated.
7. store in airtight container.
Title: Easy Frosted Dark Chocolate Brownies With Mocha Frosting
Ingredients:
- 1 white sugar
- 1/2 butter
- 2 eggs
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 powdered sugar
- 1 butter
- 3 coffee
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine sugar, eggs, and butter for the brownies.
3. Beat in remaining brownie ingredients.
4. Pour batter into an 8-inch greased and floured pan.
5. Bake for 25-30 minutes.
6. While the brownies are baking, combine frosting ingredients.
7. Frost the brownies while they are still warm.
8. Enjoy!
Title: Czechoslovakian Rice Pudding
Ingredients:
- 2 eggs
- 1/2 white sugar
- 1/2 salt
- 2 1/4 milk
- 1 vanilla
- 2 steamed rice
- 1 nutmeg
Instructions:
1. Separate Eggs.
2. Beat Yolks.
3. In a baking dash add Yolks-Sugar-Salt-Milk-Vanilla.
4. And Rice.
5. Stiffly beat egg whites and fold into the mixture.
6. Bake in the oven at 350 for 45 minutes.
Title: super easy chocolate mousse
Ingredients:
- 8 eggs
- 1 sugar
- 1 heavy cream
- 1 instant coffee
- 8 dark chocolate
Instructions:
1. Melt chocolate and set aside.
2. In a blender combine egg yolks and sugar,mix for 2 minutes.
3. Add chocolate and Heavy cream and coffee,blend for 2 minutes.
4. Add egg whites and blend for 4 minutes.
5. Pour into serving dish and refrigerate for at least 3 hours.
Title: Mocha Chocolate Icebox Cake - Barefoot Contessa
Ingredients:
- 2 heavy cream
- 12 mascarpone cheese
- 1/2 sugar
- 1/4 instant espresso powder
- 2 pure vanilla extract
- 1
- 3
Instructions:
1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
2. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
Title: Buttermilk Pound Cake
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 1 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 buttermilk
- buttermilk
Instructions:
1. Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
2. Gradually add sugar, beating 5 to 7 minutes.
3. Add eggs, 1 at a time, beating just until yellow disappears.
4. Stir in flavorings.
5. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6. Beat at low speed just until blended after each addition.
7. Pour batter into a greased and floured 12-cup bundt pan.
8. Bake at 325° for one hour and five minutes or until a wooden pick inserted in the center comes out clean.
9. Cool in pan on a wire rack 10-15 minutes; removes from pan, and cool on wire rack.
10. Pour buttermilk glaze over warm cake.
Title: Banana Cake
Ingredients:
- 3 bananas
- 8 self raising flour
- 8 soft brown sugar
- 8 margarine
- 9 butter
- 3 sultanas
- eggs
Instructions:
1. Cream up the sugar and butter.
2. Mix in smashed bananas.
3. Beat in the eggs.
4. Sift in the flour and mix well.
5. Mix in the fruit.
6. Place the mix in a large greased oblong cake tin, or large loaf tin.
7. Cook for 40 minutes in preheated oven at 220 degrees celcius.
8. Eat and enjoy.
Title: Fantastic Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 2 vanilla
- 2 baking powder
- 1/2 salt
- 4
Instructions:
1. Roll the dough out to 1/8-1/4 thick (depending on how thin you like your final cookies) between sheets of waxed paper.
2. Then put the rolled out dough-sheets in the refrigerator or freezer, laying them flat. Let them chill for several hours, until hardened.
3. Take the sheets out to work with one at a time, leaving the others in your fridge to stay cold.
4. Carefully pull one side of the waxed paper up off of the dough, freeing it up, then let the waxed paper lay lightly back down so you can flip the dough-sheet over.
5. Repeat the process of freeing the other side of the waxed paper off of the dough, trying not to mess up your flattened shape.
6. (NOTE: If you take too long to do this, the whole thing has to go back in the refrigerator or freezer to re-harden.)
7. The purpose of doing this maneuver is to make it easy to pull the dough off the waxed paper without distorting your shape when you cut it with your cookie cutter. So, with the dough both cold and not stuck to the waxed paper, you can quickly cut out your cookies and pop them onto a cookie sheet for baking.
8. If you have problems with the dough still trying to stick to your waxed paper, or you need to roll out the dough again with the leftover pieces of dough from cutting out your cookies, try dusting the waxed paper lightly with a 50-50 mix of granulated sugar and flour before putting the dough on it. And remember to put your freshly rolled out leftover dough back in the refrigerator to re-harden.
9. Once the cookies are cut out and on your greased cookie sheet, you can decorate them generously with colored sugar. It's easy to make your own colored sugar by simply adding powdered or liquid food coloring to granulated sugar and shaking it up. However, if you use liquid coloring, you'll need to make it at least a day in advance to give it some time to dry (which is just one reason why I only buy powdered food coloring).
10. Bake the cookies at 375 degrees until lightly browned.
11. Remove immediately from your cookie sheet when done and let cool on a rack. These are great to eat hot or cold, and they freeze well. These cookies also age well, and can be stored in a tin for a month outside the freezer.