lumicero/recipes-ing2inst huggingface dataset:
Title: Bailey's Parfait
Ingredients:
- 1 irish cream
- 8 cream cheese
- 1 sugar
- 1/2 bittersweet chocolate
- 1/2 chocolate curls
- 4 -5
- 3/4
Instructions:
1. In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
2. Fold in the grated chocolate.
3. To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
4. Top with a few cubes of pound cake.
5. Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
6. Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
7. Top with chocolate curls.
Title: Favorite Jam Cookies
Ingredients:
- 1 brown sugar
- 1 margarine
- 2 eggs
- 1/2 corn syrup
- 1 1/2 baking soda
- 1 salt
- 1 vanilla
- 3 -4 flour
- 2 -3
Instructions:
1. Cream margarine, sugar, eggs, corn syrup and vanilla together.
2. Add baking soda, salt, and flour.
3. Roll out and cut with favorite shaped cookie cutters.
4. Bake at 350 degrees F for 10-12 minutes.
5. While warm, sanwich cookies with jam.
Title: Pate a Choux (Cream Puff Pastry)
Ingredients:
- 1/2 water
- 1/2 unsalted butter
- 7 sugar
- 1 salt
- 1 all-purpose flour
- 1 1/2 eggs
- 5 -6
Instructions:
1. Place a bowl on your mixer and fit the paddle attachment to it.
2. Put your eggs next to the mixer.
3. Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
4. Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
5. Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
6. Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
7. Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
8. Let it mix for a minute or two – the first few turns of the paddle will put up a cloud of steam.
9. That’s fine.
10. Just let it mix until no more steam is coming off the dough.
11. Then add the first egg, letting it mix in fully before adding the next one.
12. Keep the mixer on low speed – you don’t want to incorporate too much air into the paste.
13. Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
14. Before adding the 6th egg, stop the mixer and check the consistency of the dough.
15. You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
16. If the dough is too thick and doesn’t form that peak, add the last egg.
17. The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
18. It should be used immediately.
19. NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
20. Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more – it’s this last bit of cooking that will take the raw taste out of the flour; you’ll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
21. Stop mixing when you still have one egg left to add and inspect the dough.
22. Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
23. The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak – if you don’t get a peak, add another egg.
24. And relax.
25. Even if you can’t decide what to do, add the egg – you will still get a good puff.
26. Use the paste while it is warm.
27. It cannot be kept.
28. Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.
Title: Hazelnut Wafer Sandwiches
Ingredients:
- 1/2 hazelnuts
- 1/4 sugar
- 3/4 all-purpose flour
- 1/2 unsalted butter
- 9 1/2
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
3. Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough into 2 (11-inch-long) logs (each about 1-inch wide). Chill, wrapped in plastic wrap, 1 hour.
4. Cut logs crosswide into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
5. Bake, 1 sheet at a time, until bottom edges just being to turn pale golden, 12 to 15 minutes. Cool cookies on a rack for about 5 minutes.
6. Once cookies are cooled, add 1 teaspoon of refrigerated chocolate sauce to half of the batch of the cookies. Place the other half of the batch of cookies on top of the chocolate filled ones to form sandwiches. Place in refrigerator and take out just before serving.
Title: Coupe Alexander
Ingredients:
- 1 fresh raspberries
- 1 kirsch
- 1 powdered sugar
- 1 vanilla ice cream
- 1 coconut
- 8
Instructions:
1. Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
2. Toast coconut lightly under broiler.
3. Line champagne or sherbet glasses with a half inch of vanilla ice cream.
4. Drain soaked raspberries and fill glasses to within one inch of the top.
5. Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.
Title: Apple Crisp
Ingredients:
- 1 apple
- 3/4 flour
- 1 salt
- 1 sugar
- 1 egg
- 1/2 baking powder
- butter
Instructions:
1. Fill a 6" x 10" (I use a 9" x 13") baking pan with sliced apples.
2. Mix the flour, salt, sugar, egg, baking powder together with two knives or pastry blender until crumbly; spread over the apples.
3. Pour 1/2 cup melted butter (real butter please) over top and sprinkle with cinnamon.
4. Bake at 350 degrees Fahrenheit for 30 minutes or until apples are done and topping is crisp.
Title: Lemony Sunshine Cupcakes
Ingredients:
- 1 1/3 granulated sugar
- 1/4 unsalted butter
- 4 cream cheese
- 8 sour cream
- 1/2 eggs
- 2 water
- 1/4 instant lemon pudding
- 1/4
- 3 1/2
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
3. Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. *Combine in a food processor to make crumbs and combine ingredients.
4. In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
5. Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
6. Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
7. Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
8. With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
9. Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
10. Serve cupcakes warm from the oven or at room temperature.
Title: Caramello Chocolate Cookies
Ingredients:
- 1 egg
- 2/3 brown sugar
- 1/4 plain flour
- 1/2 self-raising flour
- 1/3 bicarbonate of soda
- 1/4 dark chocolate
- 100
- 250
Instructions:
1. preheat oven to moderate, lightly grease two oven trays.
2. beat egg, sugar and oil in small bowl with electric mixer until changes in colour.
3. stir in sifted dry ingredients and dark chocolate, stir until mixture becomes firm.
4. centre one caramello square on 1 heaped tsp chocolate mixture (1 heaped tsp in equivelant to 3 level tsps).
5. place balls on prepared trays allowing 6cm between each cookie.
6. bake in oven about 10 minutes.
7. stand cookies 5 minutes.
8. transfer to wire rack to cool.
Title: Almond Chocolate Toffee Crunchies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1/2 white sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 3/4 oats
- 1 baking soda
- 1 salt
- 1/4
- 1
Instructions:
1. Set oven to 375°.
2. Set oven rack to second-lowest position.
3. Line a baking sheet with parchment.
4. In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
5. In another bowl combine flour, oats, baking soda and salt.
6. Add the flour mixture to the creamed mixture until blended.
7. Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
8. Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
9. Bake for about 8-12 minutes, or until light golden brown.
10. Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.
Title: Cookies 'n Cream Cake
Ingredients:
- 1 water
- 1 1/4 shortening
- 1/3 vanilla
- 3 confectioners' sugar
- 1 vanilla
- 1 milk
- 1 shortening
- 4 1/2
- 1
- 4 -5
- 2
- 1
Instructions:
1. Grease and flour two 9-inch round baking pans.
2. Prepare the cake mix according to package except using the water, oil and egg whites.
3. Fold in the crushed sandwich cookies.
4. Spread batter into prepared pans.
5. Bake at 350°F for 25 to 30 minutes or until done when tested with a toothpick.
6. Cool on wire racks for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. For Frosting: In large mixing bowl, beat shortening and vanilla with an electric mixer for 30 seconds.
9. Slowly add 2 1/2 cups of sifted confectioner's sugar, beating well.
10. Add 2 tablespoons ilk.
11. Slowly beat in 2 to 3 tablespoons more milk until frosting is of spreading consistency.
12. Fill and frost the cake layers.
13. In a heavy saucepan, melt the semisweet chocolate and shortening over very low heat.
14. Drizzle mixture over top of cake (I just drizzle it at edge so part of it drips down the side).
15. If you like, decorate cake with additional broken sandwich cookies.
Title: Chocolate Truffle Ganache Torte II
Ingredients:
- 450 chocolate
- 1
Instructions:
1. Very slowly melt the chocolate in a bowl over a pan of simmering water (* It is essential that the water does not touch the bowl and that the chocolate is not stirred). As soon as the chocolate becomes liquid remove the bowl from the pan. * Let the chocolate cool slightly but do not allow to set.
2. Whisk the cream in a large bowl until it forms very soft peaks.
3. Take a large spoonful of the cream and quickly fold it into the chocolate until it is completely combined and there is no white visible then immediately fold this mixture into the cream stir to combine and pour into a 20 x 5cm (8 inch)cake pan with removable base.
4. Chill for at least 2 hours before turning out on to a plate.
5. Dust top with cocoa powder.
Title: Strawberry Nut Shortcake
Ingredients:
- 1 1/2 shortening
- 1/3 egg
- 1 walnut pieces
- 1/2 strawberry
- 1 sugar
- 1/4 sour cream
- 1/2 baking soda
- 1/4 baking powder
- 1 salt
- 1/2
- 1
Instructions:
1. Combine sour cream, shortening, and egg.
2. Beat until smooth.
3. Add walnuts.
4. Sift dry ingredients together; add to sour cream mixture.
5. Stir just until moistened.
6. Drop by 1/3 C portions onto a greased cookie sheet.
7. Bake at 400* for 12-15 min.
8. Split shortcakes.
9. Spoon strawberries and whipped cream over half the shortcakes.
10. Top with remaining shortcakes.
11. Garnish with remaing strawberries ans whipped cream.
Title: Flambeed Pineapple Creme Brulee
Ingredients:
- 6 sugar
- 2 vanilla bean
- 1/2 pineapple
- 1/2 canola oil
- 1 brown sugar
- 1 amber rum
- 2 butter
- 2
Instructions:
1. Preheat an oven to 325 degrees F.
2. To make the custard:
3. Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat.
4. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
5. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
6. To make the pineapple:
7. Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
8. In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
9. When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
Title: Cranberry Mallow Dessert
Ingredients:
- 1 whole berry cranberry sauce
- 2 miniature marshmallows
- 1 crushed pineapple
- 1 lemon juice
- 2
Instructions:
1. In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice.
2. Fold in whipped topping.
3. Transfer to a serving dish.
4. Cover and refrigerate until serving.
Title: Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 1/2 plain flour
- 2 eggs
- 1 buttermilk
- 2 baking soda
- 1 salt
- 1 vinegar
- 1 vanilla
- 1
- 2
Instructions:
1. Cream butter and sugar until fluffy. Add eggs and beat. Make a paste of coloring and cocoa. Add this to cream mixture. Add salt, buttermilk, flour and vanilla. Mix soda and vinegar, then add to mixture.
2. Bake at 350°F for 25 to 30 minutes.
3. Ice with any type of vanilla icing you prefer.
Title: Amish Strawberry Tapioca
Ingredients:
- 2 water
- 1/3 tapioca
- 1/2 sugar
- 2 fresh strawberries
- 1
Instructions:
1. boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
2. add crushed strawberries.cool --
3. serve with whipped topping.
Title: Black Raspberry Almond Birthday Cakes
Ingredients:
- 2 all-purpose flour
- 3/4 walnuts
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 2 light brown sugar
- 3 eggs
- 1 vanilla extract
- 1 buttermilk
- 1 berries
- 1 powdered sugar
Instructions:
1. Heat the oven to 350 degrees.
2. Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess.
3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
4. In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
5. Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts.
6. Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing just until dry ingredients are incorporated.
7. Spoon batter evenly into 10 cups of the muffin tins (pour water 3/4 full into the 2 empty muffin cups for even baking) and bake 20 - 25 minutes, or until a toothpick inserted into center comes out clean.
8. Cool pans on a rack 15 minutes before turning cakes out to cool completely.
9. Top with berries and dust with sugar.
Title: Aunt Bessie's Cream Cheese Cookies
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 1 granulated sugar
- 1 flour
- 2/3 raisins
- 1/2 pecans
- 1 egg
- 2 heavy cream
- 1 lemon juice
- 1/2 nutmeg
- 1/2 vanilla extract
- 1 cream cheese
Instructions:
1. Preheat oven to 350*.
2. Cream butter w/ brown sugar. Toss together flour raisins and pecans (set aside one cup for topping).
3. Add dry ingredient to creamed mixture and hand mix to a crumbly consistancy. Press this mixture into an 8" square ungreased glass baking pan. Bake for 15 minutes. Set aside and cool.
4. In the meantime, cream the cream cheese and granulated sugar in a medium mixing bowl. Add egg, cream, juice and vanilla and beat with hand mixer until smooth. Spread over baked crust ans sprinkle top with resrved crumbles.
5. Bake the finished preperation in 350* oven for an additional 20-30 minutes (the center will be firm). Take from oven and cool.
6. Cut into bite-sized squares.
Title: My Favorite Applesauce
Ingredients:
- 4 apples
- 1/2 apple cider
- 2 white sugar
- 1 light brown sugar
- 1/2 cinnamon
Instructions:
1. Peel, core, and slice the apples. You may want to taste a piece in order to adjust the later addition of sugar accordingly.
2. Place apples, cider, and cinnamon in a saucepan. Cover and bring to a boil.
3. Reduce heat to low, and cook with cover on for about 20 minutes.
4. Remove from heat, add sugar, and stir until sugar dissolves.
5. Optional: Before plating, you may want to use a stick blender to puree the cooked apples into a smoother sauce. Take care not to burn yourself when doing this.
Title: Rogene's Snickerdoodles
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 2 3/4 eggs
- 2 flour
- 1 cream of tartar
- 1/4 baking soda
- 2 salt
- 2 sugar
- cinnamon
Instructions:
1. Mix shortening, butter, sugar and eggs thoroughly.
2. Add flour, cream of tartar, baking soda and salt.
3. Shape in 1 inch balls.
4. Roll into a mixture of 2 tbsp sugar and cinnamon.
5. Place 2" apart on ungreased cookie sheet.
6. Bake 8-10 minutes at 400 degrees.
Title: Flaky Apple Foldovers
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 3/4 nutmeg
- 1/4 apples
- 1 1/4 margarine
- 1/4 butter
Instructions:
1. Heat oven to 375 degrees. Separate dough into 10 biscuits. Press or roll each to a 4" circle.
2. In small bowl, combine sugar, cinnamon, and nutmeg.
3. Spoon about 2 tablespoons apples onto center of each flattened biscuit.
4. Spoon 1 teaspoon sugar mixture over apples.
5. Fold dough in half over filling; press edges with fork to seal.
6. Brush tops with margarine and sprinkle with remaining sugar mixture.
7. Place in ungreased 15x10" jelly roll pan.
8. Bake at 375 degrees for 15-20 minutes or until golden brown. Remove immediately from pan to cool.
Title: Mother's Circus Animal Cookies
Ingredients:
- 1 butter
- 2/3 granulated sugar
- 1 egg
- 2 vanilla extract
- 1/2 unbleached all-purpose flour
- 1/2 baking powder
- 2 1/2 nutmeg
- 1 1/4 salt
- 1/8 white chocolate
- 1
- 16
Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add the egg, vanilla, butter flavoring, and almond extract and mix until incorporated.
2. In a large bowl, whisk together flour, baking powder, nutmeg, and salt. With the mixer on low, incorporate the flour mixture in two additions, scraping the sides of the bowl with a rubber spatula. Mix just until incorporated. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for a few hours or overnight.
3. Remove the dough from the fridge and set out at room temperature for 20 minutes. Position two oven racks close together in the center of the oven and preheat oven to 300 degrees F. Line two cookie sheets with parchment paper.
4. Separate the dough into four sections and roll each out separately to 1/8 inch thick. Dip cookie cutter in flour and cut animal shapes out of the dough. Place cookies 1 inch apart on the parchment-lined sheets and bake until lightly golden on the edges, approximately 10-12 minutes. Cool completely on wire rack.
5. In a microwave safe bowl, melt the white chocolate in 10-second intervals in the microwave or place over a double boiler. Using a fork, dip each cookie in the chocolate until completely coated. (Once you're halfway through the cookies, add food coloring to the chocolate to the desired pinkness and finish coating the cookies.) Place on parchment paper, sprinkle with nonpareils, and let dry.
6. For quicker drying or if you live somewhere warm, like me, place cookies in the fridge to dry. Cookies will keep stored in an airtight container at room temperature for 4-5 days. I kept mine in the fridge to keep them safe from the warm weather we've been having here.
Title: Chocolate Raspberry Almond Bundt Cake
Ingredients:
- 2/3 butter
- 1 1/2 sugar
- 2 eggs
- 1 sour cream
- 16 flour
- 1 3/4 cocoa powder
- 3/4 cinnamon
- 2 baking soda
- 1 1/2 salt
- 1 water
- 1/2 light corn syrup
- 3/4 sugar
- 1/4 almond flavored liqueur
- 1/4
- 2/3
- 2
- 6
Instructions:
1. Cream butter and sugar.
2. Add eggs and mix.
3. Add sour cream and almond extract.
4. Mix in remainder of ingredients except preserves.
5. Put half of batter in a greased and floured 12 cup bundt pan.
6. Place preserves in an tunnel around pan.
7. cover with the rest of batter.
8. Bake at 350 degrees for 50 minutes.
9. Make glaze by boiling water, corn syrup, and sugar until sugar dissolves, then add liquor and chocolate. Stir until dissolved . Let set to thicken then glaze cake.
Title: Berry Maple Crumble in the Crock Pot
Ingredients:
- 1 flour
- 1/2 walnuts
- 2/3 brown sugar
- 1/2 butter
- 4 fresh blueberries
- 1 frozen blueberries
- 2/3 frozen raspberries
- 1 blackberry
- 2 maple syrup
- cornstarch
- lemon juice
- frozen yogurt
- ice cream
Instructions:
1. Combine flour, walnuts and brown sugar in a bowl.
2. Cut in the butter using a pastry blender or a food processor, working the mixture until it's the size of small peas.
3. Combine the berries, maple syrup, cornstarch and lemon juice in the slow cooker stoneware.
4. Toss to mix and coat well.
5. Sprinkle the prepared topping over the berries.
6. Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until juices bubble and fruit is tender.
7. Serve warm with your topping of choice.
Title: Candy Corn-Colored Cookies
Ingredients:
- 1 butter
- 1/3 margarine
- 1 egg
- 2
Instructions:
1. Line an 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan. In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of orange food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one-half of remaining dough into pan on top of orange dough. On work surface knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1-1/2 to 2 hours or until firm.
4. Heat oven to 375 degree F. Remove dough from pan. Cut crosswise into 1/4-inch slices. Cut each slice into 5 wedges. The two half wedges on the ends may be put together. On ungreased cookie sheet, place 1-inch apart. You may want to round the corners slightly (especially the tip corner) for a more authentic loook.
5. Bake 7-9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.