lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Shortbread Stars
Ingredients:
- 1 hazelnuts
- 2 pecan halves
- 1/2 flour
- 1/3 sugar
- 1 cornstarch
- 1/2 butter
- 4 vanilla
Instructions:
1. Preheat oven to 350 degrees. Place hazelnuts or pecans in a shallow baking pan. Bake about 8 minutes or until lightly toasted; cool.
2. In food processor bowl fitted with a metal blade place flour, sugar and cornstarch.
3. Add butter and vanilla; process with several on/off turns until mixture is crumbly.
4. Add nuts and process until mixture is combined but slightly crumbly (mixture should NOT form a ball).
5. Place dough on a lightly floured surface and form into a ball.
6. Knead until smooth. Divide dough in half.
7. Wrap each half in plastic wrap and chill about 30 minutes or until easy to handle.
8. On a lightly floured surface roll half of the dough at a time to 1/4 to1/2 inch thickness.
9. Cut dough into stars or rounds with 2 1/2 to 3 inch cookie cutters.
10. Place cutouts 1 inch apart on an ungreased cookie sheet.
11. Pierce each cutout three times with a fork, going all the way through to the cookie sheet.
12. Repeat with second half of dough.
13. Bake at 350 degrees for about 12 minutes or until edges and bottoms just start to brown. Transfer to wire racks to cool.
14. If desired, drizzle cooled cookies with melted white chocolate.
Title: Mango-Banana Custard (Raw Foods)
Ingredients:
- 6 bananas
- 4 mangoes
- 2/3 cashews
- 1 vanilla bean
- vanilla bean
- mango
Instructions:
1. Place 5 of the bananas, the mangoes, nuts, and vanilla in a high-speed blender. (If you don't have a high-speed blender, grind the vanilla bean in a spice or coffee grinder before adding to the other ingredients. If you don't have these, open the pod and scrape the seeds and pulp into your blender).
2. Process until smooth.
3. Slice the 6th banana and divide it among 4 serving bowls.
4. Pour pudding into the serving bowls, garnish if desired, and serve immediately.
Title: Gluten Free Strawberry Cake
Ingredients:
- 2 1/2 sugar
- 1 eggs
- 2/3 strawberry gelatin
- 4 strawberries with sugar
- 1 baking powder
- 1 xanthan gum
- 1 vanilla
- 1 salt
- 1
- 1/2
Instructions:
1. In a large mixing bowl, combine all ingredients. Mix with an electric mixer on medium speed for 2 minutes.
2. Pour into two greased 9-inch pans. Bake at 350 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean (40 minutes for a 9x13 pan; 20 minutes for cupcakes).
Title: Heavenly Crunch Cookies
Ingredients:
- 9 -10 graham crackers
- 1 butter
- 1/2 sugar
- 3/4 pecans
Instructions:
1. Spread crackers in a single layer on a large jelly roll pan.
2. Sprinkle pecans over crackers.
3. Melt butter in a saucepan. Add sugar and boil 3 minutes.
4. Pour over crackers.
5. Bake in 350 degree over for 10 - 15 minutes or until very lightly browned.
6. Remove from pan before they cool completely. Break into sections.
7. Note: The sugar butter mixture will harden once it cools after removing the cookies out of the oven, so don't worry if you feel that the butter/sugar mixture seems too soft.
Title: Pineapple Mousse La Lorraine
Ingredients:
- 1 crushed pineapple
- 1
- 2
Instructions:
1. Heat the crushed pineapple and it's juice, but don't boil.
2. Remove from the heat and dissolve the Jello in it.
3. Allow to cool and begin to set.
4. Whip the cream to stiff peaks.
5. Fold the mixtures together.
6. Chill until set.
7. Fill a pre-baked tart shell or serve in a fancy bowl or frost a cake.
Title: Apple Cider Bread Pudding
Ingredients:
- 8 apples
- 2 raisins
- 1/2 eggs
- 4 brown sugar
- 1 ground cinnamon
- 1 ground allspice
- 1/2 nutmeg
- 1/4 ground cardamom
- 1/4 vanilla extract
- 1 1/2 salt
- 1/4 milk
- 3 apple cider
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
2. In a very large bowl, combine bread cubes, apple cubes and raisins.
3. In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
4. Pour mixture into prepared pan and smooth into an even layer.
5. Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
6. Cool for at least 15 minutes (pudding will sink slightly) before serving.
7. Store leftovers covered, in the refrigerator.
Title: Sesame Stars
Ingredients:
- 1 butter
- 1 tahini
- 1 brown sugar
- 1/4 sugar
- 3 eggs
- 2 vanilla
- 4 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 375°.
2. Cream butter, sugars and tahini together.
3. Add eggs add vanilla.
4. Sift dry ingredients into the butters.
5. Mix together.
6. Turn out onto floured board and roll out into 1/4-inch thick slab.
7. Cut into shapes.
8. Sprinkle with sesame seeds.
9. Bake 15 minutes.
Title: Chocolate Shortcakes With Sour Cherry Topping
Ingredients:
- 5 sour cherries
- 3/4 honey
- 1/4 cinnamon
- 1/4 all-purpose flour
- 2 sugar
- 2/3 baking powder
- 2/3 baking soda
- 2 salt
- 1/2 butter
- 1/2 buttermilk
- 1/4 heavy cream
- 2 confectioners' sugar
- 3/4 vanilla extract
- 1 1/2
- 3/4
Instructions:
1. For cherry topping: In small saucepan combine all topping ingredients and cook over medium-high heat, until cherries start to release their juice and the liquid thickens and becomes syrupy, 6-7 minutes; cool and refrigerate until needed (you can make this up to 1 day ahead).
2. For shortcake biscuits: Preheat oven to 350F and set rack in middle of oven; combine all dry ingredients in a large bowl until blended; rub butter into flour mixture with your fingertips until mixture resembles coarse meal; in a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened; turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together (if the dough is very sticky, sprinkle on some additional all purpose flour); pat out to about 1 1/4 inches thick and cut into rounds with a 3 inch cutter; gather dough scraps and pat out again to make remaining shortcake biscuits; set 2 inches apart on a large baking sheet; bake biscuits for approximately 25 minutes, or until golden-brown, and transfer to a rack to cool completely.
3. For whipped cream: Beat cream, sugar and vanilla until soft peaks form.
4. To assemble: Slice shortcake biscuits in half and set bottoms of biscuits on 6 dessert plates; dollop generously with whipped cream and distribute cherry topping evenly over the cream; place biscuit tops over cherries at a slight angle and sprinkle tops lightly with confectioners' sugar.
Title: Strawberry Tiramisu Cake
Ingredients:
- 24 strawberries
- 1/2 cream cheese
- 8 mascarpone
- 1/3 confectioners' sugar
- 2 confectioners' sugar
- 6 Grand Marnier
- 2 heavy whipping cream
- 1
Instructions:
1. For Double Strawberry Sauce:
2. Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
3. Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
4. In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
5. mixture.
6. With a serrated knife, cut cake in thirds horizontally.
7. Drizzle each layer with 1 T. of the remaining liqueur.
8. Spread bottom layer with one third of the cheese filling.
9. Cover with one third of the sliced strawberries.
10. Top with middle cake layer.
11. Spread with half of the remaining filling and sliced strawberries.
12. Add remaining cake layer.
13. Top with remaining filling, and sliced.
14. berries.
15. Frost cake with remaining whipped cream.
16. Refrigerate at least 2 hours, or up to 24 hours before serving.
17. Cut cake with a serrated knife.
18. Serve each slice with sauce.
Title: Chocolate Coconut Brownies
Ingredients:
- 4 cocoa powder
- 4 icing sugar
- 4 butter
- 175 egg
- 275
- 1
Instructions:
1. In a small saucepan,heat butter,icing sugar,and coconut,and cocoa powder in.
2. saucepan.
3. in seperate bowl break up biscuits,and add egg.
4. when butter mixture has melted add to biscuit and egg mixture.
5. fold ingredients thru.
6. In a baking tray lay the biscuit mixture onto tray and cut into desired sizes.
7. place in fridge for 1hour until mixture has become hard,.
8. enjoy!
Title: Mexican Wedding Cakes
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 2 vanilla
- 2 all-purpose flour
- 1 salt
- 1/2 powdered sugar
Instructions:
1. Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
2. Preheat oven to 325 degrees F.
3. Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
4. Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
5. Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
6. Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
7. Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
8. Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.
Title: Mini Bourbon Pineapple Upside Down Cakes
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 1/4 Bourbon
- 24 maraschino cherries
- 1 pineapple chunks
- 1 eggs
- 3 Bourbon
- 1
- 1/3
Instructions:
1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
2. Spray 24 muffin cups with cooking spray.
3. Spoon 1 teaspoon melted butter and 1/2 teaspoon bourbon into the bottom of each sprayed muffin cup.
4. Spoon 1 tablespoon brown sugar in each muffin cup.
5. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
6. Drain pineapple, saving the juice (there should be about a cup). Cut each chunk in half and surround cherry with four pieces, one on each side, covering the bottom of the muffin cup.
7. Mix yellow cake mix, eggs, pineapple juice, bourbon and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
8. Pour cake batter into the muffin cups, filling them to the top; do not overfill.
9. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
10. Allow cupcakes to cool at least 5 minutes on a rack. Then run a small sharp knife around each cake to loosen before inverting muffin cups forcefully (with a bang!) over a large piece of waxed paper on your counter to release. Some pineapple pieces may stick to bottom, just put them back on the cakes. Serve with pineapple/cherry side up.
Title: Amaretto Peach Cobbler
Ingredients:
- 2 cornstarch
- 1/2 sugar
- 1/2 Splenda Sugar Blend for Baking
- 1 salt
- 1 butter
- 6
- 1
- 2
Instructions:
1. Allow the pie crust to come to room temperature while preparing peaches.
2. Spray 8x8 casserole with butter flavored Pam and set aside.
3. Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
4. Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
5. Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
6. Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
7. Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
8. Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
9. I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!
Title: Chocolate Cookarolis (Fried Ravioli Cookies)
Ingredients:
- 16 bittersweet chocolate chips
- 1/2 all-purpose flour
- 2 baking powder
- 2 kosher salt
- 3/4 shortening
- 6 milk
- 3/4 egg
- 1 water
- 2 confectioners' sugar
Instructions:
1. MAKE THE COOKAROLIS: Cut cookie dough in half lengthwise and place onto a long sheet of plastic wrap (about 2 feet). Place one half of the dough into the center, then place another sheet of plastic wrap loosely over top. Roll out cookie dough into a 4" wide strip 1/4" thick. Lift off top sheet of plastic wrap and discard. Place 3-4 chocolate morsels in a group onto the bottom of cookie strip 1/2" apart.
2. Using the top part of the plastic wrap, fold top half of cookie strip over filling. Using your finger, gently press between and bottom the cookaiolis to seal. Holding the ends of the plastic wrap taut, place the strips onto a cookie sheet and freeze till needed. Repeat with the other half of cookie dough.
3. MAKE THE PASTRY DOUGH: In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
4. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
5. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over about 12 times. Divide dough in half. Roll each half out to 6" wide strips and about 1/8" thin.
6. Remove cookarolis from the freezer and separate them into individual pieces using a knife or pizza pie cutter. Place cookarolis onto the dough 1/4" apart on the bottom half of the dough. Brush the edges of half of the dough lightly with the egg wash (remember egg wash sticks to dough, but not itself). Fold top part of dough over and separate (using a pizza cutter works well) and then gently seal the edges together with the tines of a fork, dipping the tines into some flour as needed. Repeat with second ball of dough. Place on cookie sheet and refridgerate for a minimum of 30 minutes. NOTE: at this point, they can be frozen on the cookie sheets, then placed into a ziploc bag and frozen for up to a year till needed.
7. DEEP FRY: Heat oil in a deep fryer to 350°F Carefully fry in batches for about 3 minutes until just light brown. Drain on paper towels. When cooled (about 5 minutes), dust with powdered sugar. Serve immidiately but be careful, as filling may still be hot.
Title: Peanut Butter Balls for Kids!
Ingredients:
- 1 peanut butter
- 1/2 rolled oats
- 1/2 powdered milk
- 1/2 raisins
- 2 honey
Instructions:
1. Mix all ingredients together in a mixing bowl until everything is incorporated.
2. Using a teaspoon, measure out a scoop of peanut butter mixture and roll into a ball with your hands and place on wax paper.
3. Dig in!
4. Refrigerate any leftovers.
Title: Dolly Varden Cake
Ingredients:
- 3 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 2 sugar
- 4 eggs
- 1 milk
- 1/2 vanilla
- 1/2 currants
- 1/2 citron
- 2 cinnamon
- 1/2 clove
- 1/2 nutmeg
Instructions:
1. Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
2. Butter the sides of the pans.
3. Sift flour, measure and resift 3 times with baking powder and salt.
4. Beat egg yolks, and set aside.
5. Beat egg whites until stiff, and set aside.
6. Cream butter, and add sugar slowly; cream well.
7. Add beaten egg yolks and beat until light and fluffy.
8. Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
9. Fold in stiffly beaten egg whites.
10. Divide batter into 2 equal portions.
11. Add vanilla to one portion, stirring just enough to mix.
12. Pour batter into prepared pan.
13. To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
14. Pour batter into the second prepared pan.
15. Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
16. Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
17. Place spice layer on plate, and cover with a buttercream icing.
18. Place white layer on top, cover top and sides of cake with buttercream icing.
19. Slice with a very sharp knife.
Title: Banana Lemon Layer Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2 butter
- 1 granulated sugar
- 1/2 light brown sugar
- 2 eggs
- 1/2 lemon zest
- 1 banana
- 1 vanilla extract
- 1/4 milk
- 3/4 walnuts
- 1/2 butter
- 4 1/2 confectioners' sugar
- 3/4 lemon zest
- 3 -5 fresh lemon juice
Instructions:
1. Preheat the oven to 350°F Grease 2 - 9 inch round cake pans and line the bottom of each with a disk of wax paper (see recipe #452719).
2. Sift the flour with the baking powder and salt.
3. In a large mixing bowl, cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon zest.
4. In a small bowl mix the mashed bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts.
5. Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, 30-35 minutes. Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper.
6. For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon zest and enough juice to make a spreadable consistency.
7. Set one of the cake layers on a serving plate. Cover with about one third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top & sides of cake.
Title: Carla's Oreo Pudding Dessert
Ingredients:
- 1 butter
- 3/4 vanilla ice cream
- 1 instant vanilla pudding
- 2 milk
- 2
- 8
Instructions:
1. Cover bottom as a greased 13" x9" baking pan with 1/2 of crushed Oreos and butter to form crust.
2. Bake at 350 F for 10 minutes. Allow to cool.
3. Beat together ice cream, pudding mix and milk.
4. Pour mixture over cool crust.
5. Top with whipped cream and remaining cookies.
6. Freeze for one hour; then store in refrigerator.
Title: Chinese Chews
Ingredients:
- 5 chocolate chips
- 5 peanut butter
- 0.5
- 2
Instructions:
1. Melt chips and peanut butter in a sauce pan. Pour over chow mein noodles and stir together. Spoon by spoonfuls on to a cookie sheet covered with wax paper.
2. Refrigerate.
Title: Chocolate Gingersnaps
Ingredients:
- 8 flour
- 1 1/2 ginger
- 1 1/2 cinnamon
- 1 1/2 clove
- 1/4 nutmeg
- 1 cocoa powder
- 1 butter
- 1/2 ginger
- 1 brown sugar
- 1/2 molasses
- 1/2 baking soda
- 1
Instructions:
1. Beat butter and grated ginger about 4 minutes.
2. Add brown sugar; beat until combined.
3. Add molasses; beat until combined.
4. Mix flour and spices.
5. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
6. Beat half of flour mixture into butter mixture.
7. Beat in baking-soda mixture, then remaining half of flour mixture.
8. Mix in chocolate; turn out onto a piece of plastic wrap.
9. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
10. Heat oven to 325°.
11. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
12. Refrigerate 20 minutes.
13. Roll in granulated sugar.
14. Bake until the surfaces crack slightly, 10 to 12 minutes.
15. Let cool 5 minutes; transfer to a wire rack to cool completely.
Title: Summer Strawberry Shortcake
Ingredients:
- 4 strawberries
- 1/4 sugar
- 2 all-purpose flour
- 1 baking powder
- 3 sugar
- 1/8 salt
- 1/2 unsalted butter
- 3/4 heavy cream
- 1 heavy cream
Instructions:
1. Preheat oven to 400º F.
2. Cut strawberries in half and combine with 1/4 cup sugar. Set aside.
3. In a large bowl combine flour, baking powder, 3 tablespoons sugar, and salt. Add the cold butter pieces and use a pastry blender, fork, or your fingertips to combine until the mixture resembles a coarse meal. Add the cream a little at a time combining with a fork.
4. Place dough on a floured work surface and knead gently just until the dough is not sticky.
5. Roll the dough out 1/2 thick and cut with a 3 inch cutter.
6. Bake for 10 to 15 minutes until lightly golden. Cool slightly.
7. Split biscuits and top with strawberries and whipped cream.
Title: Cherry Flavored Filled DelightFulls™ Chocolate Chip Cookie
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2
- 1
Instructions:
1. PREHEAT oven to 375° F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Title: Cinnamon Chips Gems
Ingredients:
- 1 margarine
- 2 cream cheese
- 2 all-purpose flour
- 1/2 sugar
- 2 eggs
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 1/3
Instructions:
1. Beat butter and cream cheese in large bowl until well blended; stir in flour and sugar. Cover; refrigerate 1 hour.
2. Divide dough into 4 equal parts. Shape each in 12 smooth balls. Place each ball into a small muffin cup (1 3/4 in diameter); press evenly on bottom and up side of each cup to form small dough cups.
3. Heat oven to 375°F Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon chips in bottom of each cookie dough cup; fill a generous 3/4 full with sweetened condensed milk mixture.
4. Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of each cookie.
5. Store at room temperature.
Title: Pickled Peaches or Pears
Ingredients:
- 1/2 vinegar
- 1/2 sugar
- 1 pear
Instructions:
1. place all the sugar and vinegar over the fire till it comes to a boil
2. add a layer of fruit and cook until soft enough to easily run a fork through
3. then remove the fruit, and fill the same way until all are done.
4. The syrup needs no more cooking.
5. Stick cloves in the fruit before cooking and add cinnamon to the syrup, if desired.
Title: Love and Hugs Cookies- Sugar Cookies
Ingredients:
- 100 butter
- 150 caster sugar
- 2 honey
- 2 vanilla essence
- 1 milk
- 4 plain flour
- 200 cornflour
- 50 icing sugar
- 150 warm water
- 2
Instructions:
1. .Preheat your oven to 180°C 350F and line two baking trays with a quality baking paper.
2. Place the softened butter and the sugar into a large bowl and beat them with a wooden spoon, until the look creamy.
3. Add the egg yolks and beat them inches.
4. Stir in the honey, vanilla essence and the milk.
5. Sift in the flour and cornflour. Mix everything with the wooden spoon.
6. Use your hands to squeeze the mixture into a ball of dough. If it is too dry add a few drops of milk. If it is too wet- add in a little more sifted flour.
7. Sprinkle a little flour onto your bench.
8. Roll out the dough until it is about 5mm or 1/4 inch thick.
9. Use the cutters to cut out shapes and place them onto the baking trays.
10. You can reroll hte scraps to cut more cookies.
11. Bake 8 to 10 minutes and then leave them on the trays to cool.
12. You can dust the cooled cookies with a sprinkling of icing sugar or ice if desired. WE like to do some of each.
13. A simple icing- mix icing ingredients together and spread with a knif over the cookies. The icing will harden as it sets.
14. Store cookies in an airtight container.