lumicero/recipes-ing2inst huggingface dataset:
Title: Cappuccino Nanaimo Bars and friends
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1/3 graham cracker crumbs
- 1 coconut
- 1 3/4 walnuts
- 3/4 instant coffee granules
- 1/2 hot water
- 1 butter
- 3 vanilla
- 1/3 icing sugar
- 1 butter
- 2 maraschino cherry juice
- 1/4 icing sugar
- 2 maraschino cherry
- 1 butter
- 2 milk
- 1/3 icing sugar
- 1/3 butter
- 3
- 1
- 2
- 4
- 2
Instructions:
1. Bottom Layer------------------------.
2. Heat first three ingredients in top of a double broiler or in heavy saucepan on low until butter is melted.
3. Add egg.
4. Heat and stir until boiling and thickened.
5. Remove from heat.
6. Stir in graham crumbs, coconut and walnuts.
7. Press firmly into ungreased foil lined 9x9 inch pan.
8. Middle Layer-Cappuccino----------------.
9. Stir coffee granules into hot water in small dish until dissolved.
10. Cool.
11. Beat butter, vanilla and cooled coffee in medium bowl until combined.
12. Gradually beat in icing sugar until smooth.
13. Spoon onto first layer.
14. Spread evenly and let stand for 10 min.
15. Pat smooth.
16. Middle Layer-Cherry-----------------.
17. Beat butter, cherry juice, almond flavouring and icing sugar together in medium bowl on low until icing sugar is combined.
18. Beat on high heat until well combined.
19. Drain cherries on a paper towel.
20. Stir into sugar mixture.
21. Drop by the spoonful onto first layer.
22. Spread evenly.
23. Let stand for 10 min.
24. Pat smooth.
25. Middle layer-Peppermint-------------.
26. Beat butter, milk, peppermint and sugar together in a medium bowl.
27. Add enough food coloring to reach desired colour.
28. Drop by spoonful onto first layer.
29. Spread evenly.
30. Let stand for 10 min.
31. Pat smooth.
32. Top Layer---------------------.
33. Melt chocolate and margarine in double broiler or heavy saucepan on low.
34. Cool until still runny.
35. Spread on second layer.
36. Chill.
Title: Fresh Cherry Turnovers
Ingredients:
- 2 all-purpose flour
- 1/2 granulated sugar
- 3 crystallized ginger
- 1 salt
- 3/4 unsalted butter
- 4 cream cheese
- 3 -4 bing cherry
- 1 lemon, zest of
- 1 fresh lemon juice
- 1 cornstarch
- 1 salt
- 1/4
Instructions:
1. *Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
2. Pulse until well blended.
3. Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
4. With processor running, slowly add water and mix just until dough comes together.
5. Form dough into a disk and wrap with plastic wrap.
6. Chill dough for 30 minutes.
7. *Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
8. *Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
9. Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
10. Evenly divide the cherry filling among the dough circles.
11. Dampen the edge of each dough circle and fold in half over the cherry filling.
12. Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
13. Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
14. *Bakethe turnovers: Preheat oven to 400 degrees F.
15. Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
16. Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
17. Cool turnovers on a wire rack.
18. Store in an airtight container for up to 2 days.
Title: Chocolate Fondant
Ingredients:
- 250 dark cooking chocolate
- 250 unsalted butter
- 5 eggs
- 5 caster sugar
- 125 flour
- 75 ice cream
Instructions:
1. Grease 8 friand moulds[or ramekins].
2. Place the chocolate and butter in a bowl over a pan of simmering water.
3. Stir occasionally until melted.
4. Set aside to cool slightly.
5. Beat the eggs, egg yolks and sugar together until pale.
6. Pour the egg mixture over the chocolate mixture and whisk to combine.
7. Sift in the flour and whisk until smooth.
8. Spoon into the moulds then refrigerate until completely chilled.
9. Preheat oven to 200 deg Celcius.
10. Bake fondant for 11 minutes.
11. Remove from the oven and invert onto serving plates.
12. Dust with cocoa and serve immediately with whipped cream or icecream.
Title: Thanksgiving Pumpkin Crunch Cake Dessert
Ingredients:
- 2 pumpkin puree
- 1 evaporated milk
- 4 eggs
- 1 1/4 sugar
- 2 cinnamon
- 1/2 nutmeg
- 1 allspice
- 1 salt
- 1 pecans
- 2 walnuts
- 1 butter
- margarine
Instructions:
1. Set oven 350 degrees F.
2. Grease a 13 x 9-inch baking pan.
3. In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
4. Pour into prepared baking pan.
5. Sprinkle the cake mix evenly over the top of the pumpkin mixture.
6. Sprinkle the chopped nuts over the cake mix.
7. Drizzle the melted butter or margarine evenly over the top.
8. Bake for about 55-60 minutes (do not bake more than 80 minutes).
9. Cool completely, then pipe the whipped cream over the top of the cooled cake.
Title: Olive Garden Lemon Cream Cake
Ingredients:
- 1 3/4 cake flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 1/2 water
- 6 lemon zest
- 3/4 cream of tartar
- 1 white sugar
- 6 heavy whipping cream
- 1/2 lemon flavor instant pudding and pie filling
- 3/4
- 1
- 2 1/2
Instructions:
1. For Cake: Preheat oven to 350 degrees.
2. In a large bowl, combine flour, baking powder, salt and 1/2 c sugar.
3. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
4. In a small bowl, beat egg whites and cream of tartar until peaks form.
5. Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.
6. Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
7. Pour batter into ungreased 10" tube pan.
8. Bake at 350 degrees for 60 minutes or until tests done.
9. Invert cake and cool completely in pan.
10. Remove cake from pan.
11. For filling: Beat whipping cream to stiff peaks and fold in lemon filling.
12. Chill until stiff.
13. Slice cake horizontally into 3 equal layers.
14. Fill layers with 1/3 cup of filling.
15. Spread rest of filling on top layer.
16. Decorate with lemon slices.
Title: Pumpkin Pie Cake Frosting
Ingredients:
- 2 butter
- 1 reduced-fat cream cheese
- 3 powdered sugar
- 2 pecans
- 1/4
Instructions:
1. Beat butter and cream cheese at medium speed until creamy.
2. Gradually add powdered sugar, beating until blended.
3. Add juice, stirring until blended.
4. Place one cake layer on a serving plate.
5. Spread 1 cup of frosting over layer and top with remaining layer.
6. Spread remaining frosting just over the top of the cake - leaving sides unfrosted.
7. Sprinkle pecans on top.
Title: Sweet Potato-Pumpkin Pie
Ingredients:
- 1 solid pack pumpkin
- 1 sweet potatoes
- 1 evaporated milk
- 4 eggs
- 2 egg substitute
- 2 pumpkin pie spice
- 1 cinnamon
- 1 allspice
- 3/4 nutmeg
- 1/2 dark brown sugar
- 1/3 white sugar
- 2 Splenda granular
- 2 maple syrup
- pure vanilla extract
- vanilla ice cream
Instructions:
1. Mash sweet potatoes well.
2. In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
3. Mix until thick ,creamy and well combined.
4. Pour into pie crusts.
5. Place on a cookie sheet.
6. Bake in a preheated 425°F oven for 15 minutes.
7. Then lower temperature to 350°F and bake for 45 minutes longer.
8. Remove from oven cool completely.
9. Serve with Cool-Whip, ice cream, and/or whip cream.
10. Enjoy!
Title: Berry Cake
Ingredients:
- 1 plain flour
- 100 butter
- 1 egg
- 1/2 sugar
- 1 1/2 baking powder
- 1 vanilla extract
- 3 blueberries
- 2 sour cream
- 1/2 sugar
- 1 1/2 vanilla extract
- 2
- 1
Instructions:
1. Mix together all ingredients up to but not including Berries(fresh or frozen).
2. Pour into greased 23cm spring form tin.
3. Cover with Berries.
4. Beat topping ingredients & pour on top of Berries.
5. Bake for 50 - 60mins.
6. Serve with whipped cream & Berries.
Title: Son of a Gun in a Sack (Cowboy Pudding)
Ingredients:
- 2 all-purpose flour
- 1 1/2 brown sugar
- 1/2 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground cloves
- 1/4 ground nutmeg
- 1/4 raisins
- 1 suet
- 1 evaporated milk
- 1/2 light molasses
- 1
- 1/2
Instructions:
1. In mixing bowl combine flour, bread crumbs, sugar, soda, salt cinnamon, cloves and nutmeg.
2. Stir in raisins, suet, and nuts.
3. Stir in milk and molasses; mix well.
4. Arrange layers of cheesecloth to form a 16 inch square about 1/8 inch thick; set in a 1 quart bowl.
5. Fill cheesecloth with pudding mixture; bring up sides of cheesecloth allowing room for expansion of the pudding; tie tightly with string.
6. Place the “sack” in a colander.
7. Place colander in kettle; add enough boiling water to cover the sack.
8. Cover; boil gently for 2 hours.
9. Remove colander from pan; remove cheesecloth from around pudding at once.
10. Turn pudding, rounded side up, on plate.
11. Let stand 30 minutes before service.
12. Serve warm with whipped cream, if desired.
13. NOTE: Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening — which also has a relatively high melting point — for suet in most recipes and few people will notice.
Title: Chocolate Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 dark chocolate
- 6 sour cream
- 1/2 eggs
- 1/2 vanilla extract
- 2 heavy whipping cream
- 1 1/2 unsalted butter
- 2/3 granulated sugar
- 5 water
- 3 salt
- 3 dark chocolate
- 1/8 vanilla extract
- 10
- 1/2
Instructions:
1. FOR CAKE:
2. PREHEAT oven to 325°F Grease two 8-inch-round cake pans. Line bottoms with wax paper.
3. Combine sugar, flour, baking soda and salt in large bowl.
4. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat.
5. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
6. WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend.
7. Add chocolate-coffee mixture; whisk to blend well.
8. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well.
9. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition.
10. Divide batter equally between prepared pans. (Batter will be thin.).
11. BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean.
12. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
13. Invert onto wire racks; remove wax paper.
14. Cool completely.
15. Spread frosting between layers and over top and sides of cake.
16. Store any leftover cake in refrigerator. Bring to room temperature before serving.
17. FOR FROSTING:
18. BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently.
19. Remove from heat.
20. Immediately add chocolate; let stand for 2 minutes.
21. Whisk until melted and smooth.
22. Add vanilla extract.
23. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.
Title: Hummingbird Cake Bites
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 2 eggs
- 1/2 vanilla extract
- 3/4 crushed pineapple
- 1/2 pecans
- 1/2 banana
- 1 low-fat cream cheese
- 4 butter
- 4 powdered sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F Line mini-muffin tins with 48 paper liners; set aside.
2. Toast pecans in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant. Set aside.
3. In a medium mixing bowl, combine flour, sugar, soda, salt and cinnamon. Stir in eggs, oil and vanilla just until dry ingredients are moistened; do not beat. Fold in the pineapple (and juice), pecans and banana.
4. Gently spoon batter into the cups, filling each about 2/3 full. Do not overfill. You will have just enough batter for all 48 cups.
5. Bake 20 minutes; if using two pans at once, rotating the top and lower pans at the 10-minute mark for even baking. (If you have a convection oven, this is not necessary.) Bake in two batches if you have only one pan!
6. Cake bites are done when they are dark golden brown and gently crowned on top. Remove from oven and cool at least 20 minutes before frosting.
7. Swirl a small amount of icing over each cake bite in a decorative fashion. Serve immediately or cover with plastic wrap until ready to serve. (Wooden picks can be inserted in a few of the bites to keep plastic wrap from smearing the tops.).
8. Makes 48 cake bites.
9. Cream Cheese Frosting Directions:
10. In a small mixer bowl combine 4 ounces softened cream cheese, 4 tablespoons softened unsalted butter, 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract ~ beat with mixer until smooth.
11. Place in a zipper-top plastic bag with one corner snipped (or use a cake decorating bag).
Title: Bananas St-Jacques
Ingredients:
- 3 plantains
- 3 brown sugar
- 1/4 salt
- 1 vanilla pod
- 1 ground nutmeg
- 1 coconut milk
- 1 cinnamon stick
Instructions:
1. Peel the plantains; halve them both lengthwise and width wise to obtain 4 pieces each.
2. In a fairly large, deep pot, place the cinnamon leaves or cinnamon stick, and then the plantain pieces. Sprinkle with sugar, salt, nutmeg and grated vanilla.
3. Add the coconut milk - it should practically cover the plantains.
4. Bring to a boil and boil, uncovered, for about 10 minutes over fairly high heat.
5. Reduce the heat and continue cooking for 25 minutes or until the liquid has reduced considerably, leaving a little sauce in the pot to spoon over the bananas.
Title: Tater Cakes With Cheese
Ingredients:
- 3 butter
- 2 onions
- 2 mashed potatoes
- 1 egg
- 3/4 American cheese
- 1 dried dill weed
- 1 salt
Instructions:
1. I use an electric frying pan at 320°.
2. Melt 2 tablespoons of the butter; add onion and sauté till golden brown.
3. Remove onion and combine with all remaining ingredients; mix thoroughly.
4. Make 4 patties and using remaining 1 tablespoon of butter, fry till golden brown.
Title: Lemon Coconut Cake
Ingredients:
- 1 1/2 self raising flour
- 1 caster sugar
- 2 eggs
- 1 milk
- 1/2 fresh lemon rind
- 1 unsalted butter
- 125 icing sugar
- 2 coconut
- 1 lemon juice
- 2/3 fresh lemon rind
- 1
Instructions:
1. In a large bowl, mix together cake ingredients until well combined.
2. Transfer mixture into a well greased cake tin (20cm diameter).
3. I like to use a spring form cake tin.
4. Bake in oven 170 C for 40 mins or until tested done.
5. Turn out onto a cake rack and ice when cool.
6. For the Icing: Mix icing ingredients together till combined.
Title: Babi Brana's Cookies
Ingredients:
- 2 eggs
- 1/2 flour
- 3 sugar
- 1 baking powder
- 1
- 2
Instructions:
1. Beat eggs and oil.
2. Add the rest of the ingredients.
3. Using a small spoon, scoop out little balls.
4. Shape balls into horseshoes.
5. Bake at 350 degrees Fahrenheit until darkened.
Title: Nutty Cheese Brulee
Ingredients:
- 2 camembert cheese
- 2 pecan pieces
- 1 walnut pieces
- 1 apples
- 1 pear
Instructions:
1. Remove rind from cheese and place cheese cheese in the center of a nonmetal plate or small shallow baking dish.
2. Spoon your favorite ice cream topping over the cheese.
3. Sprinkle with pecans or walnuts.
4. Cook uncovered in microwave on 100% power about 15 seconds or till cheese begins to melt and lose its shape.
5. Serve immediately with flat bread or unsalted crackers and apple or pear slices.
Title: Brown Sugar Shortbread
Ingredients:
- 1 butter
- 1/2 dark brown sugar
- 2 all-purpose flour
- 2 -3
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy.
2. Gradually add flour, beating at low speed until smooth. Cover and chill 30 minutes.
3. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch tree-shaped cutter; place 1 inch apart on lightly greased baking sheets.
4. Sprinkle with sparkling sugar.
5. Bake at 375° for 10 to 12 minutes or until edges are golden; cool on baking sheets on wire racks 5 minutes. Remove to wire racks to cool completely.
Title: New South Ambrosia
Ingredients:
- 8 pineapple chunks
- 3 oranges
- 2 red grapefruits
- 3 kiwi
- 2 bananas
- 2 coconut
- 1 1/2 pecans
- 1/2 flaked coconut
- maraschino cherry
- mint
Instructions:
1. Note: cut oranges into bite size. Remove the pith. Leave the outer membrane on the grapefruit. Keep only the juice of the lemons.
2. Divide all into 2 portions. Place half the fruit in the bowl.
3. Sprinkle juice, coconut and pecans on top. Layer the rest of the fruit, coconut and pecans.
4. Cover and chill at least 2 hours up to 24 hours before serving. Sprinkle the coconut, mint and cherries on top before you serve.
Title: Rich Chocolate Pudding
Ingredients:
- 1/3 brown sugar
- 1/4 cornstarch
- 3 instant espresso powder
- 1 ground cinnamon
- 1/8 salt
- 1 1% low-fat milk
- 2 egg
- 1 chocolate chips
- 2 vanilla extract
- 1 1/2
Instructions:
1. Whisk sugar, cocoa, cornstarch, espresso powder (if using), cinnamon, salt, and 1/2 cup of the milk in medium saucepan.
2. Pour remaining milk into sugar mixture while whisking. Bring to a simmer over medium-low heat. Simmer, whisking constantly, until slightly thickened, about 2-3 minutes.
3. Beat egg lightly in small bowl. Pour in 1 cup of the hot milk mixture while whisking. Pour egg mixture back into pan. Cook over medium-low heat, stirring, 2 minutes.
4. Remove pan from heat. Add chocolate. Whisk until mixture is smooth. Stir in vanilla extract.
5. Pour mixture into 4 serving dishes. Chill 2 hours or overnight, covered.
Title: Apple Cider Cupcakes With Apple Butter Filling and Caramel Frost
Ingredients:
- 2 eggs
- 1 2/3 flour
- 1 apple cider
- 2/3 sugar
- 1/2 butter
- 2 baking powder
- 1 cinnamon
- 1/2 salt
- 1/2 apple butter
- 1/4 light brown sugar
- 10 butter
- 1/3 heavy whipping cream
- 8 cream cheese
- 1/2 vanilla extract
- 1 salt
- 1 3/4 powdered sugar
Instructions:
1. Preheat oven to 350. Grease or line 12 cupcake wells.
2. In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated.
4. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.
5. Frosting Directions:
6. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
7. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
Title: Creole Bread Pudding
Ingredients:
- 3 brown sugar
- 2 cinnamon
- 1/2 nutmeg
- 5 eggs
- 4 milk
- 2 vanilla extract
- 5 raisins
- 14 pecan pieces
- 1 granulated sugar
- 1 1/2 cornstarch
- 2 cold water
- 9
- 1 1/2
- 2
- 1/4
Instructions:
1. Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
2. To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.
Title: Chocolate Pudding Cake
Ingredients:
- 1 egg
- 1 water
- 1/4 milk
- 1 butter
- 1 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F, grease an 8-inch square pan.
2. Blend cake mix, egg and water. Spread in pan.
3. In saucepan heat frosting mix, milk and butter together stirring often. When hot carefully pour over batter in pan.
4. Bake 30-35 minutes. Serve warm.
Title: Vegan Snickerdoodles
Ingredients:
- 1 1/2 white whole wheat flour
- 1/2 sugar
- 1/2 baking soda
- 1/2 salt
- 1/2 canola oil
- 1 vanilla
- 1 soymilk
- vegan egg replacer powder
- cinnamon
- white sugar
Instructions:
1. Oven @ 375°F.
2. Mix all dry ingredients in a bowl.
3. Make a well in center of dry, and add the wet ingredients there.
4. Mix equal parts cinnamon and white sugar in a small bowl.
5. Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
6. Place on cookie sheet & flatten a little with fork or fingers.
7. Bake for 8-10 minutes.
8. Allow to cool for a couple minutes on cookie sheet before moving.
9. I get 12 cookies out of this recipe, but they disappear so fast you might want to double!
Title: White Lily Frosted Soft Sugar Cookies
Ingredients:
- 3 1/4 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 sour cream
- 3/4 butter
- 6 powdered sugar
- 3 milk
- 3 vanilla
- 1
Instructions:
1. Heat oven to 375. Prepare baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine shortening, sugar, egg, and vanilla in large bowl; beat 2 minutes. (Butter, powdered sugar, milk and 1 t. vanilla will be for frosting).
2. Stir in sour cream and half dry ingredients to the wet ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands. Place on prepared baking sheet about 3" apart. Dip bottom of a glass into flour; press down to about 1/2" thickness.
3. Bake for 10-11 minutes or until cookies begin to look dry on top. (Cookies will not be brown) Cool 2 minutes; remove to cooling racks. Cool completely.
4. To prepare frosting, in a large mixing bowl, beat butter until creamy. Add sifted powdered sugar, milk, and 1 t. vanilla; beat on low until blended, beat on medium until light and fluffy. Add more milk if frosting is too thick. Stir in any desired food coloring and frost cookies.