lumicero/recipes-ing2inst huggingface dataset:
Title: Irish Fluffy Lemon Pudding
Ingredients:
- 2 butter
- 1/4 lemons
- 2 eggs
- 2 flour
- 1/2 milk
- 1 1/4
Instructions:
1. Cream the butter.
2. Add sugar and beat well.
3. Grate the rind of the lemons and squeeze out the juice, strain, set aside.
4. Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
5. Add the milk.
6. Whisk the egg whites stiff and fold gently into the batter.
7. Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
8. Dredge with Icing sugar (optional).
9. Serve with whipped cream (optional).
Title: Hazelnut, Orange and Raspberry Mini-Cakes or Friands
Ingredients:
- 180 butter
- 80 plain flour
- 190 flour
- 150 icing sugar
- 2 hazelnut meal
- 5 frozen raspberries
- 80 icing sugar
- 1
Instructions:
1. Pre-heat oven to 180ºC or 160°C if using a fan-forced oven.
2. Sift the flour and icing sugar into amixing bowl. Then add the hazelnut meal and the orange rind. Mix.
3. In a seperate bowl, whisk the egg until lightly frothy.
4. Add the egg whites to the flour blend and stir to combine.
5. Fold in the melted butter and raspberries and stir well to combine.
6. Spoon mix into bakeware, filling each 2/3 full. Makes 12 friands.
7. Bake for 20-25 minutes or until done. Mine usualy take 20 minutes using a fan-forced oven.
8. Allow to cool in the pan for 5 minutes before removing to a cooling rack.
9. Dust with more icing sugar to serve or serve with cream and berries.
Title: German Walnut Raisin Spice Cake
Ingredients:
- 1 1/2 seedless raisins
- 1 1/2 walnuts
- 1 1/2 baking soda
- 1 1/2 boiling water
- 2 1/4 all-purpose flour
- 1 1/2 cinnamon
- 1/4 salt
- 3/4 butter
- 1 1/2 regular margarine
- 2 sugar
- 2 eggs
- 1 1/2 lemon juice
- 1 1/2 vanilla extract
- 1 cream cheese
- 2/3 butter
- 3 regular margarine
- 1 1/2 vanilla extract
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
2. Chop raisins and 1 cup walnuts fine; place in a medium bowl.
3. Add baking soda; then stir in boiling water.
4. Let mixture cool 1/2 hour.
5. Sift flour with cinnamon and salt.
6. In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
7. Add sugar, a little at a time, beating until light and fluffy.
8. Stop beater once or twice; scrape down side of bowl with rubber spatula.
9. Add eggs and egg yolks, one at a time.
10. Beat after each addition; scrape side of bowl with rubber spatula.
11. Beat until light and fluffy.
12. Add lemon juice and 1 1/2 teaspoons vanilla.
13. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
14. Pour batter into prepared pans.
15. Place in oven, leaving space between pans.
16. Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
17. Cool on wire rack 5 minutes.
18. With small spatula, loosen edge.
19. Turn out on wire rack; turn top up; let cool completely<U+0097>about 1 hour.
20. MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
21. Add the confectioners; sugar; beat until light and fluffy.
22. Using 1 1/2 cups frosting, put layers together.
23. Use rest of frosting to cover top and side of cake.
24. With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
25. Refrigerate until serving.
26. Makes 16 servings.
Title: Queijadas de Feijao (Portuguese Bean Tarts)
Ingredients:
- 12 eggs
- 2 sugar
- 2 margarine
- 2 water
Instructions:
1. Combine the water and sugar to make a caramel.
2. Add the margarine and beans, cook for a few moments.
3. Let cool completely and add the 12 yolks.
4. Beat 2 egg whites and add to the mix.
5. Bake at 350 degrees for 45 minutes.
6. When cool, dust with confectioner's sugar.
Title: Dessert on a Dime
Ingredients:
- 1 gingerroot
- 1/2
Instructions:
1. Freeze unopened can of pears overnight.
2. Rinse frozen can under hot water for 30 seconds.
3. Open can and transfer frozen pears and syrup to a food processor. Add ginger and pulse until smooth.
Title: Blueberry Glace' Pie
Ingredients:
- 4 fresh blueberries
- 3/4 water
- 1 butter
- 1 sugar
- 3 cornstarch
- 1 salt
- 1 cinnamon
- 1 lemon juice
- 9
Instructions:
1. Simmer 1 cup blueberries with water for 4 minutes.
2. Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice.
3. Cook until thick and translucent.
4. Mix gently with remaining blueberries and pour into baked 9" pie shell.
5. Chill for one hour and top with whipped cream, if desired, before serving.
Title: Preacher's Chocolate Cake
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1/2 shortening
- 2 eggs
- 2 all-purpose flour
- 2 baking soda
- 1/2 buttermilk
- 1/2 boiling water
- 1 vanilla
- 1
Instructions:
1. Cream together sugars and shortening till light and fluffy.
2. Add 2 beaten eggs mixing well.
3. In separate bowl sift together flour, baking soda, cocoa.
4. Add to creamed mixture in thirds, alternating with soured milk.
5. Beat well after each addition.
6. Fold in boiling water and vanilla.
7. Pour into 2 greased and floured 9" round cake pans.
8. Bake in preheated 350º oven 18-24 minutes or until toothpick inserted comes out clean.
Title: Howard's Cake (Chocolate Cake)
Ingredients:
- 3/4 water
- 1 sugar
- 2 shortening
- 2/3 eggs
- 2 vanilla
- 1 flour
- 3 baking powder
- 2 salt
- 1 baking soda
- 2 water
- 1
Instructions:
1. Dissolve cocoa in cold water to make a paste.
2. Combine cocoa paste with the sugar shortening eggs and vanilla and mix well.
3. Sift together the flour, baking powder and salt. Fold into first mixture.
4. Dissolve soda in boiling water and add to the batter. It will be thin.
5. Pour into two greased 8-inch cake pans and bake at 300F for an hour.
6. Frost with your favorite frosting.
Title: Banana Split Bars
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 3/4 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 banana
- 1 crushed pineapple
- 2 eggs
- 1/2 canola oil
- 1 vanilla
- 1/4 maraschino cherry
- 1/4 butter
- 3 milk
- 3 confectioners' sugar
- 1 vanilla
Instructions:
1. Preheat the oven to 350 degrees. Grease and flour a 13x9 pan.
2. Bars:.
3. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl. Set aside.
4. In a separate bowl, mash bananas with a fork to make 1 cup. Add pineapple with juice, eggs, oil and vanilla. Stir in cherries.
5. Stir flour mixture into banana mixture, mixing until well combined. Pour into prepared pan. Bake 30 to 35 minute Remove from the oven and let cool 30 minute.
6. Icing:.
7. Heat butter and milk in a saucepan until the butter melts. Remove from the heat. Stir in the confectioners sugar and vanilla. Beat until smooth. Spread the icing over the bars.
Title: Cranberry Brownies
Ingredients:
- 1 1/3 all-purpose flour
- 1 all-purpose flour
- 1/2 baking powder
- 8 salt
- 5 unsalted butter
- 3 bittersweet chocolate
- 2 eggs
- 1 1/4 sugar
- 1 whole berry cranberry sauce
- 1/2
Instructions:
1. Position the oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13 x 9 inch baking pan; set aside.
2. In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
3. Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
4. Remove the top of the double boiler, then continue stirring, away from the heat, until the butter and chocolate are completely melted; let cool for 10 minutes.
5. In a big bowl, beat the eggs and sugar with an electric mixer on medium speed; continue beating until the sugar has dissolved and the mixture is thick, about 5 minutes.
6. Beat in the cranberry sauce, almond extract, and chocolate mixture, about 4 minutes, scraping down the sides of the bowl as needed.
7. Using a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
8. Pour batter into the prepared pan, spreading it gently to the corners.
9. Bake for 25 minutes or until a pick comes out clean.
10. Set pan on a wire rack to cool for at least 30 minutes.
11. Cut brownies into 24 pieces while they are still in the pan.
12. Carefully remove them with an offset spatula.
13. Serve immediately or let them cool completely before covering with plastic wrap for storage.
Title: Nestle' Golden Cupcakes
Ingredients:
- 1 unsifted flour
- 2 unsifted flour
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1/4 granulated sugar
- 2 granulated sugar
- 1/4 brown sugar
- 2 brown sugar
- 1/2 vanilla extract
- 1 egg
- 1/2 brown sugar
- 1 egg
- 1/8 salt
- 1 vanilla extract
- 1/2
Instructions:
1. CUPCAKES-------------.
2. Preheat oven to 375 degrees F.
3. In a small bowl, combine flour, baking soda, and salt; set aside.
4. In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.
5. Beat in egg.
6. Blend in flour mixture.
7. Spoon mixture into 16 paper-lined muffin cups, using 1 rounded measuring tablespoon batter for each.
8. Bake 15 minutes.
9. Remove from oven.
10. Increase oven temperature to 425 degrees F.
11. Spoon 1 tablespoon topping (below) over each cupcake.
12. Return to oven.
13. Bake 8 to 10 minutes longer.
14. Cool completely before removing from muffin cup.
15. TOPPING-------------.
16. In a small bowl, combine brown sugar, egg, and salt; beat at high speed until thick (about 5 minutes).
17. Stir in morsels, nuts, and vanilla extract.
Title: The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie
Ingredients:
- 2 pecans
- 2/3 all-purpose flour
- 1 granny smith apples
- 3 sugar
- 3/4 all-purpose flour
- 1/4 candied ginger
- 1 ground cinnamon
- 1 all-purpose flour
- 8 sugar
- 3 dark brown sugar
- 1/2 cinnamon
- 1/2 butter
- 2 margarine
- 1 vanilla extract
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes; cool.
3. CRUST: Coat bottom and inside of a 9" springform pan with cooking spray.
4. In food processor process 1 cup pecans until fnely ground (or finely chop with a knife.)
5. At medium-low speed beat flour into refrigerated sugar cookie dough until combined.
6. Stir in ground pecans.
7. Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust; refrigerate 20 minutes.
8. Reduce oven temperature to 350 degrees.
9. Bake crust 15 minutes or until lightly browned.
10. FILLING: Toss apples with sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.
11. Sprinkle with chopped caramels.
12. Cover tightly with foil.
13. Bake for 45 minutes.
14. CRUMB TOPPING: Meanwhile, at low speed combine flour, sugars, and cinnamon.
15. Increase speed to medium gradually add butter and vanilla, beating until wet crumbs form.
16. Remove pie from oven, uncover.
17. Using hands press tablespoonfuls of crumb mixture toether to form large crumbs; place over filling, covering entire surface.
18. Bake, uncovered for 45 minutes or untill lightly browned.
19. Cool on rack; remove side from pan.
20. Stir together confectioners' sugar and 4 teaspoons water until smooth.
21. Transfer to plastic food storage bag; snip 1 corner; drizzle over crumbs.
Title: Cinnabon Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 granulated sugar
- 1/2 eggs
- 2 vanilla
- 1 cinnamon
- 1 self-rising flour
- 3 brown sugar
- 1/2 butter
- 1/4 cinnamon
- 2
Instructions:
1. Oven 375°.
2. Cream together; the first 4 ingredients.
3. Beat in the eggs.
4. Add the vanilla, cinnamon, and the flour.
5. Cover the dough and place in the fridge to chill for 1 hour.
6. Combine the filling ingredients and place in the microwave.
7. heat until butter melts.
8. Mix thoroughly.
9. Divide the dough into two equal portions.
10. Roll each out into a 12 x 6-inch rectangle.
11. Spread half of the filling onto each rectangle.
12. Roll each lengthwise into a log.
13. Cut into 1-inch slices.
14. Place each coookie onto a greased cookie sheet about an inch or so apart.
15. Bake for 8-10 minutes.
16. Let cool slightly before removing from the pan with a spatula.
17. *I find it is easier to slice the rolls of dough if you first put them into the freezer for a few minutes.
Title: Soft Cocoa Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 cocoa powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 unsalted butter
- 1 1/2 light brown sugar
- 1 granulated sugar
- 2 eggs
- 1 1/2 vanilla
- 2 1/2 white chocolate chips
Instructions:
1. Preheat oven to 375°F
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
4. Beat eggs lightly and add them to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla.
5. Reduce speed to low and mix in flour mixture until just blended.
6. Stir in chips.
7. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart. Flatten mounds into 3-inch rounds using moistened palm of your hand.
8. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
Title: Estonian Rye Cookies (Ruiskatut)
Ingredients:
- 8 unsalted butter
- 1/3 light brown sugar
- 1 milk
- 3 unbleached all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/2
Instructions:
1. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
2. Sift the dry ingredients together and gradually add to the butter mixture. Beat in the milk and mix well. Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. Preheat the oven to 375°F and butter two baking sheets.
4. Roll the dough out 1/4 inch thick. Using a cookie cutter, cut out 1 1/2 inch rounds.
5. Place on the baking sheet about 2 inches apart. Gather up the scraps, re-roll, and cut out as many more rounds as possible. Prick the cookies all over with a fork.
6. Bake until light brown, 8 to 10 minutes. Cool on racks and store in an airtight container. Makes about 3 dozen cookies.
Title: Sticky Toffee Pudding with Ginger and Brazil Nut
Ingredients:
- 1 dates
- 1 water
- 2 crystallized ginger
- 1 glace ginger
- 1/4 bicarbonate of soda
- 2/3 butter
- 1 vanilla essence
- 2 eggs
- 1 self rising flour
- 1/2 brazil nut
- 3/4 brown sugar
- 1/3 butter
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour a 9 inch diameter spring-form pan and line the bottom with baking paper if desired.
3. Place dates and ginger into a heatproof bowl, sprinkle with bicarbonate of soda, and add the cup of water which has been heated to boiling.
4. Allow the mixture to froth up nicely, then give it a stir.
5. Set aside and leave to cool for five minutes.
6. Cream butter, sugar and vanilla essence with an electric mixer, then add eggs one at a time, beating well after each addition.
7. With a wooden spoon, fold in half the flour, followed by the date mixture, and then the remaining flour.
8. Finally, fold in the chopped Brazil nuts.
9. Spoon mixture into the prepared pan.
10. Bake in oven for 30 to 40 minutes, or until skewer inserted into the middle comes out clean.
11. (Make sure that you test for doneness after 30 minutes.)
12. For the sauce: While stirring, melt the butter with the sugar, then add the whipping cream and bring to the boil.
13. Reduce heat and allow sauce to simmer gently until slightly thickened and syrupy.
14. Serve pudding warm with sauce poured over, accompanied with icecream and extra cream if desired.
Title: Gooey Snickers Cake
Ingredients:
- 1 egg
- 1 water
- 1 butter
- 1/2 cream cheese
- 4 eggs
- 8 powdered sugar
- 2
- 3 1/2
Instructions:
1. Combine cake mix, 1 egg, water, and margarine and beat until smooth.
2. Place in a greased 9x11 cake pan and smooth out.
3. Over low heat, or in microwave, melt candy bars.
4. Stir in cream cheese.
5. Add 2 beaten eggs and use mixer to mix well.
6. Beat in powder sugar until smooth.
7. Pour over the cake and bake at 350 degrees for 30 minutes.
8. Cool in fridge for 1 hour.
Title: S'more Brulee
Ingredients:
- 2 heavy whipping cream
- 2 half-and-half
- 4 dark chocolate
- 4 mini marshmallows
- 4 graham crackers
- 1
- 6
Instructions:
1. bring cream and hald and half to a boil. stir in melted chocolate and stir until melted.
2. in a small bowl, stir egg yolks until a uniform color is formed.
3. add half of hot chocolate to egg yolk mixture. stir until eggs are warmed. stir in second half of chocolate mixture.
4. boil water and put mixture into 6 custard cups.
5. bake 45-5 minutes.
6. chill for 3 hours.
7. top with marshmallows and using a torch, melt marshmallow. garnish with graham crackers.
Title: Yankee Doodle Apple Dessert
Ingredients:
- 1/2 flour
- 3/4 light brown sugar
- 1 baking powder
- 1 salt
- 1/8 mace
- 1/8 cinnamon
- 1 egg
- 1 tart apple
- 1
Instructions:
1. Mix first six ingredients; stir in egg and vanilla.
2. Fold in apples and nuts.
3. Pour into greased 8 X 8-inch baking pan.
4. Bake at 350F for 30 minutes.
5. If desired, top with ice cream.
Title: Star Wars Pretzel Lightsabers
Ingredients:
- 1 white chocolate chips
- 1
Instructions:
1. In a double boiler, melt your white chocolate.
2. Prepare three separate smaller bowls and divide the white chocolate evenly.
3. Add your food coloring (red, green, and blue) to each of the bowls of white chocolate, so you have three bowls each with a separate color. Note: if you are using liquid food coloring your white chocolate may seize, so it's best to use gel. However, if you are using liquid food coloring, be prepared to gently reheat your chocolate so it can better mix with the food color.
4. Dip your pretzel rods into the chocolate, one chocolate color per pretzel; leaving a small amount uncovered at the base. Tap the pretzel gently over the bowl to remove any excess chocolate.
5. Let dry on a parchment lined baking sheet.
Title: Dr. Lori's Lemon Curd Mousse Cake
Ingredients:
- 2 1/3 sugar
- 4 cornstarch
- 1 fresh lemon juice
- 4 eggs
- 4 salted butter
- 3/4 unsalted butter
- 2 water
- 1/4 unflavored gelatin
- 5 sugar
- 4 heavy whipping cream
- 6 lemon slice
- 3/4
- 1 1/2
Instructions:
1. Curd:
2. Mix sugar and cornstarch in heavy large saucepan.
3. Gradually add lemon juice, whisking until all cornstarch dissolves.
4. Whisk in eggs and yolks.
5. Add butter.
6. Stir over medium heat until curd thickens and boils, about 12 minutes.
7. Transfer to medium bowl.
8. Chill until cold, at least 6 hours.
9. This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
10. Crust:
11. Preheat oven to 350 degrees.
12. Spray bottom of 8" diameter springform pan with nonstick spray.
13. Blend cookie crumbs and butter in small bowl.
14. Press onto bottom of pan.
15. Bake until golden, about 15 mu=inutes.
16. Cool.
17. Mousse:
18. Place water into a small saucepan.
19. Sprinkle gelatin evenly over water.
20. Let stand until gelatin softens, approximately 15 minutes.
21. Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
22. Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
23. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
24. Whisk warm gelatin mixture into the 3/4 Cup warm curd.
25. Gradually whisk gelatin-curd mixture into curd in the large bowl.
26. Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
27. Gradually add sugar,beating until whites are thick and glossy.
28. Fold whites into curd mixture in 3 additions.
29. Using same beaters, beat cream in another medium bowl until peaks form.
30. Fold into eggwhite-curd mixture in 3 additions, also.
31. Pour enough mousse over cooled crust to fill pan completely.
32. Pour remaining remaining mousse into a small bowl and reserve.
33. Cover and chill mousse cake, reserved mousse and remaining curd overnight.
34. Using long, thin knife, cut aroundcake to loosen.
35. Remove pan sides.
36. Gently spread 3/4 Cup of remaining curd over top of cake.
37. Transfer reserved mousse to pastry bag fitted with small star tip.
38. Pipe rosettes of mousse around top edge of cake.
39. Chill cake until ready to serve.
40. Can be made up to 8 hours in advance.
41. Arrange lemon slices between rosettes.
42. Cut cake into wedges to serve.
Title: Mexican Wedding Cakes
Ingredients:
- 3/4 confectioners' sugar
- 1 butter
- 2 vanilla extract
- 1 ground cinnamon
- 1 all-purpose flour
- 2 1/2
Instructions:
1. Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
2. Knead in flour by hand until completely mixed.
3. Chill dough for about an hour.
4. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
5. Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
6. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.
Title: MJ's Chocolate Cake
Ingredients:
- 4 eggs
- 1/2 warm water
- 1/2 sour cream
- 1 instant chocolate fudge pudding
- 1 chocolate chips
- 1
Instructions:
1. Beat eggs, water, oil and sour cream.
2. Add cake mix and pudding beating for two minutes.
3. Add chips by hand.
4. Bundt/Tube pan, 45 minutes at 350 degrees.
Title: Hazelnut Merlot Biscotti
Ingredients:
- 3/4 hazelnuts
- 1/2 salted butter
- 3/4 sugar
- 2 eggs
- 2 pure vanilla extract
- 1 flour
- 2 baking powder
- 1 1/2 salt
- 1/4
Instructions:
1. Bake nuts in a 325 degree oven until toasty looking, about 10-15 minutes.
2. Remove from oven and rub in a dry towel to remove the skins. This is a messy job, but hazelnut skins can be very bitter, so I always remove them.
3. Coarsely chop the nuts and set aside to cool.
4. Beat together the butter and sugar until creamy.
5. Add the eggs, merlot and vanilla, gently mix together.
6. Add the flour, baking powder and salt, carefully mix together.
7. Add the hazelnuts and mix. The dough will be very soft and moist.
8. Divide the dough into two logs and pat out on a large parchment lined baking sheet. I flour my hands a bit to help with this. These will spread, so if your baking sheet isn't large, use two. The logs should be about 3/4 inch thick, and about 5 x 14 inches long.
9. Bake in a 325 degree oven for about 25 minutes, or until the logs feel firm. Remove from oven and cool on a rack for 5 minutes.
10. Gently cut the logs into 1/2" - 3/4 " slices, and spread the slices out on the baking sheets. A serrated knife might be best for this. Return to the oven for 20 - 25 minutes more, turning the cookies over halfway through the baking time. Remove from the oven when they feel firm in the middle.
11. Cool on a rack.