lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cinnamon Wrap and Roll
Ingredients:
- 1 1/2 sugar
- 1/2 cinnamon
- 1 1/2 apple
- 1 low-fat vanilla yogurt
- 2 -3 flour tortillas
- 2
Instructions:
1. Mix sugar and cinnamon in small bowl. Pour 1 teaspoon oil in small saucer.
2. Wash and chop apples. Place in medium bowl.
3. Add yogurt to apples, stirring to combine.
4. Lay tortilla flat on plate. Use fingers to lightly coat top side with oil. Sprinkle with a spoonful of cinnamon sugar.
5. Flip tortilla so unoiled side is up. Using 1/4 of apple mixture, fill half of tortilla, folding other half over mixture.
6. Heat 2 teaspoons oil in frying pan on medium heat.
7. Place folded tortilla in pan and cook about 1 minute, or until lightly browned. Flip to cook second side. (If oil starts to smoke, remove pan from burner for a minute and then continue).
8. Remove from pan and cut in half.
9. Repeat with remaining tortilla.
Title: Mega Chewy Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 1/4 white sugar
- 1 egg
- 3/4 molasses
- 1/2 milk
- 1/2 white vinegar
- 2 1/2 bread flour
- 1/2 salt
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- turbinado sugar
Instructions:
1. Cream together the shortening and brown sugar using a mixer on high. Make the sour milk by adding the vinegar to the milk. Stir in egg, molasses, sour milk and mix well with mixer on migh. Fold in dry ingredients and stir by hand until ingredients are thoroughly mixed. For best results, cover and chill for 1 or more hours.
2. Preheat oven to 325°.
3. Roll dough into small balls and press the tops into the Turbinado sugar. Place on cookie sheet, sugar side up (greasing not required if you are using a non-stick cookie sheet). Bake at 325° for about 13 minutes. Leave on sheet one or two minutes until set.
4. Store the cookies in a loosely covered container. If they are kept in a sealed container they will get a little damp because of the high sugar content.
Title: Coffee Ganache
Ingredients:
- 2 instant espresso
- 1/4 boiling water
- 1 1/2 heavy cream
- 2 light corn syrup
- 2 2/3 dark chocolate
Instructions:
1. Stir together the instant espresso and boiling water until smooth. Set aside.
2. Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
3. Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
Title: Little Turkeys
Ingredients:
- 30 marshmallows
- 30 chocolate chips
- 30
- 1
- 1 -2
Instructions:
1. Place Fudge Striped Cookies on a piece of wax paper or aluminum foil, with the stripes facing vertically.
2. Melt chocolate chips and Crisco in a 2 quart microwaveable bowl on high for 1 minute 30 seconds.
3. Stir until completely melted.
4. Dip marshmallows one at at time, allowing excess chocolate to drain back into the bowl.
5. Place marshmallow on top of cookie.
6. Place one candy corn on top of chocolate covered marshmallow to look like a turkey comb.
7. (Small point facing towards bottom of cookie).
8. Allow several hours to dry.
9. This recipe makes 30 but you can adjust to your needs!
Title: Maritime Blueberry Grunt
Ingredients:
- 6 blueberries
- 1/2 nutmeg
- 1/2 cinnamon
- 3/4 brown sugar
- 1 lemon juice
- 1/2 water
- 2 all-purpose flour
- 3 baking powder
- 1/2 salt
- 7/8 milk
Instructions:
1. Place the blueberries, nutmeg, cinnamon, sugar, lemon juice and water in a pot and bring to a boil.
2. Meanwhile make dumplings: Sift flour with baking powder and salt. Add milk and mix thorougly.
3. When blueberries come to a boil, drop tablespoons of the dumpling mixture on top. Cover and allow to simmer for 15 minures.
4. Serve hot.
5. Yields four generous servings or six normal portions.
Title: Chocolate Chip Bundt Cake
Ingredients:
- 15 1/4 vanilla instant pudding mix
- 3 1/2 instant chocolate pudding mix
- 4 water
- 1 1/2 eggs
- 1/2 chocolate chips
- 4
- 6
Instructions:
1. Grease bundt cake pan and preheat oven to 350 degrees.
2. Lightly beat 4 eggs.
3. Add oil and mix.
4. Add water and mix.
5. Add cake and pudding mixes and mix.
6. Fold in chocolate chips.
7. Pour in bundt pan and bake for 1 hour.
8. Cool in pan and then invert on cake plate.
Title: Pineapple Pudding - Ananasfrómas
Ingredients:
- 250 sugar
- 5 eggs
- 12 gelatin
- 2
- 16
- 1
Instructions:
1. In separate bowls, whip together the egg yolks and sugar until light and fluffy, whip the cream until it forms stiff peaks, and whip the egg whites until stiff.
2. Soak the gelatine sheets in cold water for about 10 minutes, remove and squeeze out the water. Put about 200 ml (4/5 cup) of pineapple juice in a saucepan and add the gelatine. Over low heat (or in a water-bath) melt the gelatine in the pineapple juice, stirring well to eliminate lumps. Cool to room temperature (plunge the bottom of the saucepan into cold water to speed up the cooling process). Pour through a sieve into the egg and sugar mixture, stirring constantly and carefully to mix. Add the lemon juice and stir in carefully. Fold in the cream and then the pineapple pieces. Finally fold in the whipped egg whites.
3. Pour into bowls and allow to set. These can be either a couple of big serving bowls, or individual serving bowls or dessert glasses. Decorate with remaining pineapple rings and whipped cream. Red cocktail cherries can be added for a bit of colour.
4. Serve cold, with or without whipped cream.
5. This pudding makes an excellent filling for sponge cake. To use, allow to set enough to be spreadable without running, and smooth on top of one cake layer, allow to set and top with another cake layer.
Title: Mini Fried Apple Pies
Ingredients:
- 2 self rising flour
- 1/4 milk
- 1 apples
- 4 butter
- 1/4 cinnamon
- 1 nutmeg
- 1/4 brown sugar
- 1/2
Instructions:
1. Combine flour, crisco and milk and mix well.
2. (I like to do this is a food processor).
3. Roll into balls the size of a walnut.
4. Flatten each with a rolling pin.
5. Peel and dice apples.
6. Cook apples, butter, spices and brown sugar together until tender.
7. Cool slightly.
8. Place one tablespoon of apple mixture in the center of each flattened ball of dough.
9. Fold over and press edges with a fork.
10. Fry in oil that has been preheated to 350° until golden brown on each side.
11. Before serving, sprinkle with powdered sugar.
Title: Strawberry Delight
Ingredients:
- 1 strawberry
- 1 banana
- 1/2 chocolate chips
- 1 1/2 sugar
Instructions:
1. Chop up Strawberries and bananas and mix together.
2. Place fruit in a medium size bowl.
3. Place the chocolate chips in a microwave safe bowl.
4. Microwave chocolate chips, stir occasionly, until creamy.
5. Mix sugar into the Fruit.
6. Pour Chocolate over the fruit and stirl just a little bit.
7. Sprinkle desired amount of sprinkles over fruit.
8. Place bowl in freezer immediatly for about 1/2 hr.
9. ENJOY!
Title: Sweet Potato Bread Pudding with Rum Sauce
Ingredients:
- 1 1/4 sweet potatoes
- 2 raisins
- 1/4 dark rum
- 5 eggs
- 1/2 granulated sugar
- 1 half-and-half
- 2 ground cinnamon
- 2 butter
- 1 dark rum
- 8 powdered sugar
- 1 1/2
- 1/4
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Peel and finely chop sweet potatoes.
3. Arrange sweet potato in a steamer basket over boiling water.
4. Cover and steam 10 minutes or until tender.
5. Set aside.
6. Combine raisins and rum.
7. Set aside.
8. In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
9. Add bread pieces, sweet potato, and raisin mixture.
10. Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
11. Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
12. Serve warm with Rum Sauce and whipped cream.
13. For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
14. Add powdered sugar; stir with a whisk until smooth.
15. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
16. Makes 2 1/2 cups.
Title: Peppermint Mocha Cupcakes
Ingredients:
- 1/2 flour
- 1/2 light brown sugar
- 3 butter
- 1/2 milk
- 2 instant espresso powder
- 1 baking powder
- 1 vanilla
- 1/2 salt
- 1/2 egg
- 1 cream cheese
- 4 confectioners' sugar
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Line or grease and flour 6 wells in a cupcake pan.
3. In a large bowl, cream the butter and sugar.
4. Add the egg and vanilla, mix thoroughly.
5. mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
6. Add flour, baking powder and salt to the butter mixture.
7. Add the milk mixture to the rest of the batter and beat until well combined.
8. Fill each well 2/3 of the way full.
9. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
10. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
11. Ice, then sprinkle.
12. For Frosting:
13. In a large bowl, beat together all ingredients until well blended.
14. Frost on cooled cupcakes or cake.
Title: Fresh Apple Cake
Ingredients:
- 4 - 4 1/2 apples
- 2 sugar
- 1/2 walnuts
- 1 eggs
- 2 vanilla
- 2 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1
Instructions:
1. Heat oven to 350°F.
2. Mix apples and sugar thoroughly.
3. Add oil, nuts, eggs, and vanilla.
4. Mix dry ingredients together and then with apple mixture.
5. Bake 9 by 13 at 350°F for 45 minutes to 1 hour.
Title: Silky Simple Chocolate Mousse
Ingredients:
- 2 sugar
- 1 1/2 instant coffee granules
- 2 boiling water
- 3/4 vanilla
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Combine in food processor or blender the sugar, cocoa powder, coffee granules, and chocolate chips.
2. Add the boiling water and blend until smooth.
3. Then add the vanilla and eggs and blend for 15 seconds more.
4. Pour into a pretty bowl or individual dishes.
5. Chill for at least 3 hours and serve with whipped cream!
Title: Microwave Brownie Lava Cake
Ingredients:
- 1 eggs
- 2 water
- 1/3 egg
- 1/4 vanilla ice cream
- 1 raspberries
- 16 strawberry
Instructions:
1. Empty brownie mix into large bowl.
2. Whisk to remove large lumps.
3. Coat 8 (6 oz.) custard cups with cooking spray.
4. Add a small amount of dry brownie mix to each cup and rotate cups until completely coated and set aside.
5. In separate bowl, whisk together wet ingredients called for in brownie mix instructions (usually oil, water, eggs), plus 1 additional egg.
6. Add wet ingredients to brownie mix and stir until well combined.
7. Add 1/2 cup batter to each custard cup.
8. Stack two Dove candies and press them down into the center of the batter.
9. Spoon batter over candy so it is completely covered.
10. Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary).
11. May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake.
12. To remove cake from bowl: Run a thin knife around the edge of the cooked cake. Place a small plate on top of the cake cup. Flip the plate and bowl over, so the cake is inverted on top of the plate. Gently lift the bowl, leaving the inverted cake on the plate. Serve with whipped cream or ice cream; garnish with berries.
13. Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate). May also be cooked and served in half-pint mason jars. If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking.
14. MAKE AHEAD: Batter may be mixed and added with chocolate pieces to custard cups or jars in advance. Cover and refrigerate up to a week. Remove from refrigerator and warm to room temperature 30 minutes before cooking.
Title: Chunky Apple Spice Cake With Vanilla Butter Sauce
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 2 eggs
- 2 pure vanilla extract
- 1 all-purpose flour
- 1 pumpkin pie spice
- 1 ground allspice
- 1/2 salt
- 2 apples
- 1/2 walnuts
- 1/2 raisins
- 1 1/2 baking powder
- 1/2 butter
- 1/2 light brown sugar
- 1 pure vanilla extract
- 2
Instructions:
1. Preheat oven to 350°F degrees.
2. Beat butter and brown sugar for 5 minutes in a mixer bowl.
3. Beat in eggs and vanilla just until blended.
4. Set aside.
5. Mix flour, pumpkin pie spice, baking powder, allspice and salt.
6. Gradually add to sugar mixture; beating until well blended.
7. Stir in apples, nuts, and raisins, if desired.
8. Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
9. Cool on wire rack 10 minutes.
10. Serve warm with Vanilla Butter Sauce.
11. Vanilla Butter Sauce:
12. Combine butter and whipping cream with brown sugar.
13. Bring to boil over medium heat.
14. Reduce heat; simmer 10 minutes or until slightly thickened.
15. Remove from heat; stir in vanilla.
16. Serve warm.
17. Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
18. Warm the cake, in the oven, and the sauce, on top of the stove, before serving.
Title: Brandy Snaps
Ingredients:
- 125 butter
- 1/2 caster sugar
- 125 golden syrup
- 1 lemon juice
- 1 brandy
- 1 plain flour
- 1 ground ginger
- 1 1/4 heavy cream
Instructions:
1. Heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the brandy melts and the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and ginger and leave to cool.
2. Preheat the oven to 190ºC, line 2 baking trays with non-stick baking paper and place 6 teaspoons of the mixture, placed well apert on each. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
3. Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles. If they become too hard to roll, pop them back in the oven for a few seconds. When firm, remove from the spoon handles and cool on a wire rack. Repeat with the remaining mixture.
4. To fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
5. Serve as soon as they are filled.
Title: Chocolate Caramel Cups
Ingredients:
- 60 butter
- 2 caster sugar
- 1/2 plain flour
- 2 dark chocolate
- 100 sweetened condensed milk
- 395 golden syrup
- 2 butter
- 40
Instructions:
1. Preheat oven to 180°C Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
2. Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C
3. To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
4. Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 days.
Title: Spicy Chai Snickerdoodles
Ingredients:
- 2 sugar
- 2 ground cinnamon
- 1 ground ginger
- 1/2 nutmeg
- 1 chai tea teabags
- 2 butter
- 1 1/2 eggs
- 2 3/4 vanilla extract
- 1/4 all-purpose flour
- 2 salt
- 1 cream of tartar
- baking soda
Instructions:
1. Preheat the oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, combine sugar, cinnamon, ginger, nutmeg, and tea.
4. Remove 1/2 cup of the spice mixture and place in a small bowl. (You will use this to roll the dough in prior to baking.).
5. Add butter to blarge bowl and cream with sugar mixture until fluffy.
6. Beat in eggs, one at a time, and vanilla extract.
7. In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
8. Add to sugar mixture and stir until fully incorporated.
9. Shape dough into 1 inch balls and roll in reserved sugar-spice mixture.
10. Note: if dough is too sticky, refridgerate for 30 minutes to an hour before rolling in sugar-spice and baking.
11. Press dough lightly on baking sheet.
12. Bake for 12 minutes or until edges are firm to the touch, but not quite browned.
13. Cool for 3 - 5 minutes.
Title: Chocolate Cherry Cake
Ingredients:
- 1 water
- 1 eggs
- 1/4 cherry pie filling
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350°.
2. Combine cake ingredients (mix, eggs, water, oil, and pie filling) using the muffin method (dry on bottom and folding in wet.
3. Put into 9 inch cake pans and bake 40-45 minutes until toothpick or knife exits cleanly. Cake will be very wet, still.
4. Cool on a cake rack and frost when cool.
Title: Strawberries for Consenting Adults
Ingredients:
- 12 strawberries
- 2 bittersweet chocolate
- 2 -3 Grand Marnier
- 1/2 pecans
Instructions:
1. Line a small baking sheet with waxed paper.
2. Leave green hulls on strawberries.
3. Wash and dry.
4. Coarsely chop chocolate; microwave (uncovered) on medium until almost melted, about 2 1/2 minutes.
5. stir until smooth.
6. use a plastic syringe to fill strawberries with liqueur.
7. Dip in chocolate and nuts.
8. IMmediately place coated strawberries on waxed-papered-lined baking sheet.
9. Refrigerate, uncovered, until the kids are tucked in.
10. Berries will keep well for up to half a day, but will soften after that.
Title: Tropical Trifle
Ingredients:
- 500 caster sugar
- 1/2 custard
- 85 passion fruit pulp
- 85 mangoes
- 85
- 600
- 2
- 500
- 1 -4
- 2
Instructions:
1. Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
2. Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
3. Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
4. Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
5. Serve trifle topped with mango slices.
Title: Pineapple Biscuits
Ingredients:
- 12 crushed pineapple
- 20 brown sugar
- 3/4 vanilla extract
- 1/2 butter
- 1/2
Instructions:
1. The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.
2. Thaw biscuits.
3. *During thawing and rising phase, cover frozen dough with plastic wrap. To avoid plastic wrap from sticking to dough while rising, coat with non-stick cooking spray.(Remove wrap before baking).
4. Drain pineapple well, reserving juice for later.
5. In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.
6. Divide pineapple mixture equally between 12 large size sprayed muffin cups.
7. Place 1 biscuit on top of pineapple mixture in each muffin cup.
8. Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. *NOTE: you may want to place your muffin pans on a baking sheet this step can be messy.
9. Bake at 350 F 15-20 minutes.
10. Remove from oven and invert onto serving platter.
11. Spoon any filling left in muffin cups over biscuits.
12. Serve warm.
Title: Swirled Marshmallow Castles
Ingredients:
- 3 unflavored gelatin
- 1 cold water
- 1 1/3 granulated sugar
- 1 light corn syrup
- 1/4 confectioners' sugar
- 1/4 cornstarch
- 1
Instructions:
1. Spray a baking sheet with cooking spray and line with parchment paper. Spray parchment and sides of pan.
2. Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over. Let sit.
3. until gelatin firms, about 3-5 minutes.
4. In a medium saucepan fitted with a candy thermometer, combine granulated sugar, 1/2 cup corn syrup and remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves, then turn the heat up to high and stop stirring. Cook until the syrup reaches 240 degrees, about 6-8 minutes.
5. Add remaining 1/2 cup corn syrup to the bowl of a stand mixer fitted with a whisk attachment. With the mixer on low, add the gelatin, then slowly pour in the hot syrup down the side of the bowl. Gradually increase speed to medium high and whisk until mixture is light and fluffy and has tripled in volume, about 7-8 minutes.
6. Remove bowl from stand and drip about 5-6 drops each of pink and yellow food coloring and 4 of green food coloring gel. Use a rubber spatula to fold colors into streaks but do not not mix to completely combine. It should only take 1-2 folds. Spread onto prepared baking sheet and let set for 4-6 hours.
7. In a medium bowl, whisk to combine confectioners sugar and cornstarch. Use a sifter to coat the top of the fully set marshmallows with the mixture. Flip the pan onto a clean work surface, and dust with more of the confectioners sugar and cornstarch coating.
8. Using a 4-inch castle-shaped cookie cutter, cut the marshmallows into shapes.
Title: Cherry Biscuits
Ingredients:
- 3/4 sugar
- 3/4 cinnamon
- 1 butter
- sour cherry
Instructions:
1. Preheat oven to 400 degrees.
2. Boil juice and syrup about 15 minutes.
3. Roll dough and sprinkle with sugar and cinnamon.
4. Dot with butter and sprinkle cherries over it.
5. Roll and cut as cinnamon rolls.
6. Pour syrup over top and back.
7. Bake 25-30 minutes.
Title: Caramel Bread Pudding
Ingredients:
- 6 hot water
- 1 brown sugar
- 1 eggs
- 4 milk
- 2 sugar
- 1/4 vanilla extract
- 1 ground cinnamon
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven to 350 degrees F. Grease a 8- x 8-inch baking dish.
2. Place bread cubes in prepared baking dish. Combine water and brown sugar and pour over bread.
3. Combine remaining ingredients and pour over bread.
4. Bake in preheated oven for 50-60 minutes or until a knife inserted in the center comes up clean.
5. Serve warm or cold. It's great with ice cream or whipped cream.
Title: Snickers Thumbprints
Ingredients:
- 2/3 sugar
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 1/4 flour
- 1/4 salt
- 1/4 dark chocolate
- 1 shortening
- 4
- 2
Instructions:
1. Cream the sugar and butter in a medium bowl using an electric mixer at medium speed; scrape sides of bowl as needed.
2. Add egg and vanilla; blend well.
3. Reduce mixer speed to low; gradually blend in the flour, cocoa powder, and salt just until combined.
4. Wrap dough in plastic wrap; refrigerate until firm, at least 1 hour.
5. Preheat oven to 375°F.
6. Shape dough into 1" balls; space 1" apart on ungreased cookie sheets. Make an indentation in the center of each cooke with the back of a spoon or a finger. (the edges may slightly.
7. Bake 10-12 minutes or until edges are set. Cool cookies on cookie sheets for 1 minute; transfer cookies to wire racks and immediately press a mini Snicker's into each center. Cool completely.
8. Melt the white chocolate and shortening together over low heat, stirring until smooth. Drizzle over each cooke; let stand until set.
Title: Sour Cream Sugar Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 sour cream
- 1 vanilla
- 1 baking soda
- 2 baking powder
- 4 flour
Instructions:
1. Put shortening, sugar, eggs, and sour cream in bowl and then blend together.
2. Add vanilla, baking soda, baking powder, and flour.
3. Roll the dough out and then put your cookie cutter in the dough and have fun.
4. Bake at 350°F for 8-10 minutes.