lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Coated Spoons
Ingredients:
- 4 Amaretto
- 2
- 1
- 20
- 4 -6
Instructions:
1. Combine chocolate baking bar, whipping cream and Amaretto in a 1-cup glass measuring cup.
2. Microwave on medium (50% power) for 1 minute, stirring at 30 seconds until melted and smooth.
3. Dip spoons in melted chocolate so that the bowl of spoon is coated completely.
4. Allow the excess to drip off.
5. Place on wax paper; chill for at least 15 minutes in freezer to allow to set. Drizzle chilled spoons with melted vanilla-flavored candy coating to decorate, if desired.
6. To use, stir into coffee or hot chocolate until melted.
7. Makes about 20 spoons.
8. They are pretty if wrapped in colored plastic wrap and tied with a pretty bow.
9. If you don't have a micr o-wave, I think that this could be done stove top on low heat and just watch that the chocolate doesn't burn.
10. Jan
Title: Grandma Lloyd's Chocolate Cake!
Ingredients:
- 1 butter
- 2 sugar
- 1 baking soda
- 1 eggs
- 5 vanilla
- 2 chocolate
- 2 flour
- 2 1/2 flour
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs one at a time, mix well between each addition. Add chocolate and milk.
3. Add sour milk to batter and mix well. (Sour milk- add 1 teaspoons vinegar to milk).
4. Combine baking soda, flour and a pinch of salt.
5. Slowly add flour mixture to batter until well beaten.
6. Grease and flour pan.
7. Bake at 350 F for 25 minutes or until toothpick comes out clean.
Title: Bread Pudding De Luxe
Ingredients:
- 16 butter
- 1/4 raisins
- 1/2 cherries
- 1 eggs
- 1/4 evaporated milk
- 3 brown sugar
- 4 salt
- 1/2 - 3/4 nutmeg
- 1 cinnamon
- 1/2 wine
- 1/2 rum
- 3
Instructions:
1. Cut crust from bread; brush both sides of bread with melted butter and cut into 1 inch cubes.
2. In a greased 9x9 square baking dish, place a layer of bread, a layer of coconut, raisins and cherries; repeat layers until all ingredients are used.
3. Beat eggs until fluffy; add milk, sugar, salt, nutmeg, cinnamon and wine or rum (if using). Stir until combined and sugar has dissolved.
4. Pour mixture over bread and allow to stand for 1/2 hour.
5. Bake in a preheated 350 degree oven for 35-45 minutes or until firm.
6. Allow to cook completely and serve alone or with ice cream, yogurt or whipped cream.
Title: PEANUT BUTTER M&M BARS
Ingredients:
- 227 butter
- 2 sugar
- 2 eggs
- 3 vanilla
- 1 peanut butter
- 2 plain flour
- 2
Instructions:
1. preheat oven to 180 Celsius grease and line a 9 x 13 baking dish with baking paper.
2. using an electric mixer, beat together butter and sugar until light and fluffy.
3. add the egg, peanut butter, and vanilla.
4. turning the mixer to low, add the flour and beat till well combined.
5. stir in 1 1/2 packets of M & Ms.
6. press cookie dough into baking dish.
7. press the rest of the M & M's into the top of the dough.
8. bake for 20­ to 25 minutes. until golden on top.
9. cool completely in dish.
10. cut into squares to serve.
Title: Swiss Apple and Bread Dessert
Ingredients:
- 4 butter
- 6 green apples
- 3 sugar
- 1/2 cinnamon
- 1/2 raisins
- 1/2
Instructions:
1. Melt butter in a large skillet.
2. Add bread pieces and brown well.
3. Add apple slices.
4. Cover and simmer until apples are soft, 10-15 minutes.
5. Stir in sugar, cinnamon and raisins.
6. Serve warm, topped with whipped cream or vanilla sauce.
Title: One Bowl Chewy Oreo Brownies
Ingredients:
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 3/4 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1/2
- 7
Instructions:
1. Preheat oven to 350°F.
2. In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix well with a whisk.
3. Add in eggs one at a time, mixing after each addition to incorporate.
4. Mix in oil and vanilla extract.
5. In intervals, slowly add in flour, cocoa powder, baking soda and salt until batter is well mixed, smooth and all ingredients are well incorporated.
6. Stir in chocolate chips and crushed Oreos.
7. Add brownie batter to baking non-stick sprayed 8x8-inch baking pan and top with additional crushed Oreos for garnish.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out just barely clean. Don't over-bake.
9. Remove brownies and cool on cooling rack. Cut and serve.
Title: Grand Marnier Rice Pudding
Ingredients:
- 3 1/2 milk
- 1/2 arborio rice
- 6 sugar
- 1/4 salt
- 1 egg
- 2 Grand Marnier
- 1 butter
- 1 vanilla
Instructions:
1. In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
2. Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
3. Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.
Title: Ginger-Macadamia Nut Snowballs
Ingredients:
- 1 butter
- 3/4 confectioners' sugar
- 1 1/2 confectioners' sugar
- 2 lemon peel
- 2 cake flour
- 2 1/4 crystallized ginger
- 1
Instructions:
1. In a large bowl, cream butter and 3/4 c confectioners sugar until blended. Beat in lemon peel and lemon extract. Gradually beat in flour. Stir in nuts and ginger. Refrigerate for 1 hour or until easy to handle.
2. Shape dough into 1" balls; place 2" apart on a parchment lined baking sheet. Bake at 350 for 14-16 minutes or until lightly browned.
3. Roll warm cookies in remaining confectioners sugar. Cool on wire rack. When cooled roll cookies in confectioners sugar again.
Title: Easy Pumpkin-Whip Pie
Ingredients:
- 0.5 pumpkin pie filling
- 1 graham cracker pie crust
- 1 Cool Whip
- 1 milk
- 1 pumpkin pie spice
Instructions:
1. Mix 1 cup milk and 1 pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one minute. (Feel free to add a little tiny bit extra milk if it seems REALLY thick-but keep in mind, it's pie -- you want it to set rather firm.).
2. Mix into bowl 1/2 15oz can of Pumpkin Pie Filling. (If you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. The pudding is already seasoned so you might find yourself pleased with the results as-is.) Whisk well, so it is evenly distributed and not clumpy.
3. At this point you can do one of two things. If you want a simple two-layer pie, skip to step 4. If you want a three layer pie, spoon 3-4 generous spoonfulls of the Pumpkin/Pudding mixture into the Graham ready-crust and spread evenly. You want a relatively thin layer here.
4. Add to your mixing bowl 1/2 of your Cool Whip tub, approx 4 oz, and mix with whisk. You don't have to be EXACT with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. So, be generous with this step. A little extra Cool Whip in the mix never hurt anybody.
5. Now, take the Pumpkin/Pudding/Whip mixture and spoon it in to fill in the pie crust almost to the top.
6. Use the remainder of your Cool Whip to make a topping for the pie. Smooth it with the back of your spoon. Sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look.
7. Let set in the fridge approximately 3 hours, or until firm.
Title: Clementine Cake
Ingredients:
- 4 clementines
- 250 sugar
- 225 baking powder
- 1 eggs
- 2
Instructions:
1. Boil the whole clementines for 2 hours in water. Yes, whole skin and stalk.
2. Once boiled, place clementines, almonds, sugar, baking powder and eggs into a blender and mix.
3. Place in a greased deep cake tin.
4. Bake for 1 hour on Gas 4.
Title: Frozen Pumpkin Pie
Ingredients:
- 1 pumpkin
- 8 vanilla instant pudding mix
- 1 cinnamon
- 1 vanilla
- 1 graham cracker crust
- 1
Instructions:
1. Thaw whipped topping.
2. Stir in remaining ingredients (not the crust).
3. Spoon into crust.
4. Freeze until firm.
5. Store leftovers in the freezer.
Title: Hg's Crazy-Delicious Cheesy Cherry Danish - Ww Points = 3
Ingredients:
- 1 fat free cream cheese
- 4 dark sweet cherry
- 1 oats
- 1/4 Splenda granular
- 2 light vanilla soymilk
- 1 marshmallow creme
- 1/4 Cool Whip Free
- 1 Splenda granular
- 1 powdered sugar
- 1/2 cornstarch
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave-safe bowl. Add 1/2 tablespoons cold water and the vanilla extract, and mix until ingredients have dissolved. Add Marshmallow Creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.
3. In a medium bowl, combine cream cheese, oats, Splenda, soymilk (or skim milk), and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.
5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling -- space slits about 1 inch apart from each other. Repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
6. Starting at one side, alternate folding the 1-inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.
7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.
8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (P.S. Refrigerate leftovers.).
Title: Berry Angel Delight
Ingredients:
- 1 sugar
- 2 vanilla yogurt
- 2 fresh blueberries
- 1 fresh strawberries
- 1 fresh raspberry
- 1
Instructions:
1. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
2. Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
3. Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Title: Warm Chocolate Souffles
Ingredients:
- 1/2 hot water
- 6 unsalted butter
- 1 canola oil
- 1 all-purpose flour
- 3 ground hazelnuts
- 1 ground cinnamon
- 1/4 dark brown sugar
- 3 honey
- 2 salt
- 1/8 1% low-fat milk
- 3/4 granulated sugar
- 4 berries
- 3 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
3. In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
4. In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
5. To the butter mixture, add the flour, ground nuts and cinnamon.
6. Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
7. Stir in brown sugar, honey and salt.
8. Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
9. Remove from heat and add the cocoa mixture.
10. Allow mixture to cool slightly.
11. In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
12. Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
13. With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
14. Then fold in the remaining egg whites, mixing only until no white streaks remain.
15. Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
16. Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
17. Serve immediately.
Title: Cognacæbleskiver - Danish - Cognac Apple Fritters
Ingredients:
- 1 applesauce
- 2 heavy cream
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 eggs
- 2 powdered sugar
- 1 heavy cream
- 1 rum
- 4 apples
- 4 cognac
- 4 egg
- 1 milk
- 1/2 sugar
- 1 flour
- 1 salt
- 1/4 baking powder
- 1 1/2 powdered sugar
- 1
Instructions:
1. Apple Cream - Æblecreme:
2. Beat egg white until stiff, then fold in applesauce.
3. Whip cream and fold in, then sprinkle cinnamon and nutmeg over the mixture.
4. Rum Sauce:
5. Beat the eggs until lemon-colored and frothy, now add the powdered sugar gradually, beating continually until all sugar is used.
6. Whip cream and add with the rum to the above mixture, folding in gently at first and then beating well.
7. Fritters:
8. Peel, core and slice apples and place in a bowl and pour the cognac over them and cover tightly.
9. Beat the egg yolk and mix with the milk and sugar, make sure to mix really well.
10. Sift the flour into the egg-yolk mixture and add the salt and baking powder and stir well.
11. Beat egg white until stiff and fold into the egg yolk mixture.
12. Dip the apple slices in the batter and fry in deep fat heated to 365 degrees for 2 to 4 minutes, or until golden brown on both sides.
13. Dust with powdered sugar while warm.
14. To make these fritters even more delicious, serve them topped with Rum Sauce or Apple Cream.
Title: Orange Spoon Sweet
Ingredients:
- 4 oranges
- 2 sugar
- 1/4 white wine
Instructions:
1. Place the oranges in a medium saucepan of cold water over high heat. Bring to a boil and boil for 1 minute. Drain well. Repeat this blanching process 3 times. Drain well and cool.
2. When the oranges are cool enough to handle, cut them in half crosswise. Remove and discard the seeds. Place the orange halves, cut side down, on a cutting board. Using a sharp knife, cut each half, vertically, into very thin slices.
3. Place the orange slices in α large mixing bowl. Add the sugar and toss to coat evenly.
4. Place 1 1/2 cups water and the wine in α non-reactive saucepan over high heat and bring to a boil. Add the orange slices and again bring to a boil. Lower the heat and simmer for 1 1/2 hours, or until quite thick.
5. Remove from the heat and allow to cool.
6. Serve immediately or transfer to a non-reactive container, cover, and refrigerate for up to 2 weeks.
Title: Rocky Road
Ingredients:
- 6 chocolate chips
- 1 icing sugar
- 1/4 margarine
- 1 egg
- 2 mini marshmallows
- 9 graham crackers
Instructions:
1. Foil and spray 8x8 dish. Layer with graham crackers.
2. In double boiler melt, chocolate chips, icing sugar, margarine and slightly beaten egg. Cook until smooth.
3. Cool slightly but not too much; you want the marshmallows to melt a tad.
4. Pour over the crackers and smooth out. Cool for 3 hours in fridge.
5. Cut into bite size pieces and store in covered Tupperware in fridge.
Title: Petite Macaroon Cups
Ingredients:
- 1 butter
- 2 margarine
- 2 cream cheese
- 1 all-purpose flour
- 2 sweetened condensed milk
- 1 1/2 eggs
- 1/2 vanilla extract
- 1 1/3 flaked coconut
Instructions:
1. In a large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour. ( I didn't count the chill time into the prep time)
2. Preheat oven to 375 degrees F. Divide dough into quarters. On floured surface shape 1 quarter into smooth ball. Divide that ball into 12 balls. Place each ball in a 1 3/4 inches miniature muffin cup. Press evenly on bottom and up side of each cup. Repeat with remaining dough.
3. In a mediium bowl, combine EAGLE BRAND, eggs, vanilla, and almond extract: mix well. Stif in coconut. Fill muffin cups three-fourths full. Bake 16 to 18 minutes or until slightly browned. Cool in pans. Remove from pan using small metal spatula or knife. Store leftovers loosely covered at room temperature.
Title: Chocolate Fondue
Ingredients:
- 3/4 heavy whipping cream
- 4 bittersweet chocolate
- 2 amaretto liqueur
- 1/4 hazelnuts
- hazelnuts
- banana
- strawberry
- navel orange
- pineapple
Instructions:
1. Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil.
2. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
3. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle.
4. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
5. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
Title: Chocolate Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 2 baking powder
- 3/4 salt
- 1/8 butter
- 3 sugar
- 1 1/2 eggs
- 2 vanilla
- 3/4 milk
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Title: Chocolate Covered Fruit Parfait - Ww 1pt
Ingredients:
- 8 berries
- 1 1/2 fat free sugar-free instant chocolate fudge pudding mix
- 1 vanilla extract
- 1 1/3 water
- 8 cocoa powder
- 1
Instructions:
1. Mix cold water and vanilla.
2. Add all at once to pudding mix, stirring vigorously (this is important to avoid lumps!).
3. Place berries of choice in serving dish (approx 1cup/serving), top with a few spoonfuls of chocolate mixture and a dollop of cool whip.
4. Sprinkle with cocoa if desired.
Title: Vegan Lemon Cupcakes
Ingredients:
- 1 apple cider vinegar
- 1 sugar
- 3/4 canola oil
- 1/3 vanilla extract
- 1 lemon
- 1/2 all-purpose flour
- 1 baking soda
- 1 1/3 baking powder
- 3/4 sea salt
- 1/2
- 1/4
Instructions:
1. Combine milk with apple cider vinegar and set allow to "curdle.".
2. Add sugar, oil, vanilla, lemon extract, lemon juice and zest to milk mixture.
3. Sift dry ingredients and add to wet ingredients with whisk until smooth--don't overmix though.
4. Fill cupcake tins (lined with paper liners) 3/4 full.
5. Bake for 350 degrees for 18-20 minutes.
Title: Glazed Lemon Loaf
Ingredients:
- 1 sugar
- 1 lemon, rind of
- 1/2 butter
- 6 eggs
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1 milk
- 1/2 sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar& butter until smooth.
3. Beat in eggs.
4. Add dry ingredients alternately with milk.
5. Fold in rind& nuts.
6. Pour into gresed loaf pan.
7. Bake 350 degrees F for 1 hour.
8. Glaze: Blend& pour over hot loaf.
9. Cool& remove from pan.
Title: Caribbean Rice Pudding
Ingredients:
- 3/4 salt
- 1/2 water
- 1 1/2 half-and-half
- 4 coconut milk
- 1/2 spiced rum
- 1/2 sugar
- 1/2 egg
- 1 vanilla
- 1 white raisins
- 1/2
Instructions:
1. In saucepan, add water, salt, and rice. Bring to boil in saucepan, cover and lower heat to low simmer for approximately 8 or 9 minutes.
2. Add 3 cups of half & half, rum, coconut milk, and sugar. Turn heat up till mixture begins to boil, then reduce to low simmer uncovered for approximately 10 minutes, stirring often.
3. Meanwhile, in small bowl, whisk together remaining 1 cup half & half, egg, and vanilla. Pour slowly into the rice mixture, whisking quickly to prevent eggs from cooking too fast. Stir in raisins. Continue to cook for another 2 minutes.
4. Remove from heat. Serve warm or chilled.
5. Try topping it with chopped mangos!
Title: Iced Peppermint Melties
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1/2 flour
- 1 1/4 cornstarch
- 1/2 powdered sugar
- 1 1/2 butter
- 2 milk
- 1 -2
- 1/4
- 2 -3
Instructions:
1. Cream together the butter, powdered sugar, and mint extract in a large bowl until light and fluffy using an electric mixer at medium speed.
2. Reduce speed to low; blend in the flour and cornstarch until well mixed. Cover; chill until firm (30-60) minutes.
3. Heat oven to 350*F. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
4. Bake 12-15 minytes, or until edges are lightly browned.
5. Let stand on sheets 1 minute; transfer cookies to wire racks and cool completely.
6. Meanwhile, make the glaze: Combine the powdered sugar, butter, mint extract, and enough milk in a small bowl to achieve desired glazing consistency.
7. Stir in the food coloring, if using.
8. Drizzle in lines or swirls over the cooled cookies; immediately sprinkle with crushed peppermints.
Title: College Pudding for Two
Ingredients:
- 1 butter
- 1/4 firm margarine
- 1/3 raisins
- 1/3 currants
- 1/4 granulated sugar
- 1/2 baking powder
- 1/8 salt
- 1/4 ground cinnamon
- 1/16 ground cloves
- 2 eggs
- 1/4 brown sugar
- 1 all-purpose flour
- 1/8 salt
- 1/2 water
- 1/4 vanilla
- 1 butter
- firm margarine
Instructions:
1. Measure first 9 ingredients into bowl. Stir.
2. Beat eggs in separate bowl until light and volume is increased. Stir into crumb mixture. Turn into greased 3 cup mold. Bake in 350°F oven for 25 to 30 minutes until an inserted wooden pick comes out clean. Serve plain or with brown Sugar Sauce. Makes 4 smaller servings (or 2 large).
3. FOR THE SAUCE: combine sugar, flour and salt in saucepan. Mix well.
4. Stir in water and vanilla. Add butter. Heat and stir until mixture boils and thickens. Makes a generous 1/2 cup.
5. VARIATIONS FOR THE SAUCE: Rum sauce: Add 1/4 teaspoons rum flavoring.
6. Chocolate Sauce: Add 1 1/4 teaspoons cocoa to sugar mixture.
7. Company’s Coming Cooking For Two.
Title: Angels Thumbprint Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2/3 sugar
- 1/4 margarine
- 1 vanilla
- 1
- 1/2
Instructions:
1. Combine flour baking soda and salt in medium bowl; set aside.
2. Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
3. Add flour mixture; mix well.
4. Press mixture together to form a ball.
5. Refrigerate 1/2 hour or overnight.
6. Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
7. Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
8. Press down with thumb in center of each ball.
9. Bake 10 to 12 minutes or until golden brown.
10. Remove to wire rack and cool completely.
11. Fill each thumbprint with about 1 teaspoon fruit spread.