lumicero/recipes-ing2inst huggingface dataset:
Title: Nickey's Simple Yellow Cake
Ingredients:
- 2 cake flour
- 1 vanilla instant pudding mix
- 2 baking powder
- 1/2 sea salt
- 3/4 butter
- 1/4 shortening
- 1 sugar
- 3 eggs
- 3 pure vanilla extract
- 1 milk
- 1 confectioners' sugar
- 1/2 butter
- 1/2 shortening
- 1/4 pure vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 13x9 inch pan.
3. In a small bowl, sift together flour, baking powder, pudding mix and salt. Set aside.
4. In a large bowl, cream butter, shortening, and sugar until light and fluffy.
5. Beat in eggs, one at a time; then add vanilla.
6. Slowly beat in the flour and the milk (Start with 1/3 of the flour mix, then 1/2 the milk, another 1/3 of the flour mix, the remaining milk, then the rest of the flour mix. Thoroughly combine without overmixing.
7. Bake in 350 degree F for 30-35 minutes, or until toothpick inserted in center comes out clean.
8. Cool for 10-15 minutes before removing to place on cooling rack.
9. GLAZE: Beat the butter and shortening together, in a large bowl. Add the vanilla. Slowly add the cream until you get the desired consistency. Get a different 'look' by using food coloring :) Drizzle on cake.
Title: S'more Cupcakes
Ingredients:
- 2 graham cracker crumbs
- 2 baking powder
- 1/4 salt
- 3 eggs
- 8 unsalted butter
- 1 sugar
- 1 vanilla extract
- 1 milk
- 2 heavy cream
- 1/4 confectioners' sugar
- 1 butter
- 1 marshmallow creme
- 1 confectioners' sugar
- 3 milk
- 1
Instructions:
1. Preheat the oven to 350°F Line 24 muffin tins with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside.
4. Replace the mixer bowl and fit with the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract.
5. Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.
6. Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated.
7. Divide the batter evenly in tins, about 2/3 full. Bake the cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then remove and let cool completely.
8. Combine ganache ingredients (semi-sweet chocoalte, heavy cream, and confectioners sugar) in a microwave-safe bowl. Microwave on high for 20-30 seconds. Whisk together until smooth. Chill in refrigerator until ready to use.
9. Once cupcakes are cool, cut divots into the middle of each cupcake (be sure not to cut all the way down to the bottom though). Fill with chocolate ganache.
10. Beat butter for marshmallow buttercream until fluffy. Beat in marshmallow creme until incorporated.
11. Add confectioner's sugar and beat until fluffy (3-5 minutes). If needed, add milk to achieve desired consistency.
12. Frost cupcakes with buttercream and garnish with graham cracker crumbs and chocolate.
Title: Peanut Butter Tandy Cake
Ingredients:
- 1/2 skim milk
- 1 margarine
- 1/2 vanilla
- 1/2 sugar
- 1 flour
- 1 baking powder
- 1
- 5
- 1
Instructions:
1. Preheat oven to 350°F.
2. Heat and mix milk and margarine, then set aside.
3. Mix all the other ingredients in separate bowl.
4. Add milk mixture to ingredients.
5. In wax paper lined (8.5x10-inch) pan pour mixture.
6. Bake for 25 minutes.
7. Spread with peanut butter.
8. Refrigerate for a few hours.
9. Melt chocolate chips and spread on top of cooled cake.
10. Cool till chocolate is firm.
Title: That Chocolate Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 heavy cream
- 5 unsalted butter
- 8 vanilla extract
- 1 granulated sugar
- 2 all-purpose flour
- 1 3/4 salt
- 3/4 baking powder
- 1 baking soda
- 1 1/2 eggs
- 1 1/2 canola oil
- 2 boiling water
- 1/2
- 1
Instructions:
1. For the Frosting:
2. In a small sauce pan, combine the sugar and the cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and the butter and stir until melted. Pour into a bowl and stir in the vanilla.
3. Let the frosting cool, whisking gently from time to time. Do not over whip, or you will create air bubbles.
4. For the Cake:
5. Position the rack in the center of the oven and preheat to 350°F Lightly butter the bottom of two 9 inch round cake pans.
6. Line the bottom with parchment paper then butter and flour the parchment paper. and the sides of the pans.
7. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, baking soda, mixing on low spead. Mix in the eggs, oil and milk.
8. Increase the spped to medium, and beat for 2 minutes, reduce the speed to low and mix in the water. The batter will know be soupy.
9. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes or until skewer inserted in the center comes out clean. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
10. When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, let it cool longer.
11. To Frost the Cake:
12. Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine: Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
Title: Double Homicide Bars
Ingredients:
- 13 graham cracker crumbs
- 1/2 margarine
- 14 sweetened condensed milk
- 2
Instructions:
1. Melt the margarine and pour into the bottom of a 9x13 inch pan. Heat the oven to 350 degrees for a metal pan and 325 degrees for a glass pan.
2. Pour the crushed graham crackers evenly over the margarine tapping the pan a few times gently against the counter to settle the crumbs into a flat layer.
3. Pour the sweetened condensed milk evenly over the top of the grahams. Next, pour over both bags of chips and press firmly into the pan.
4. Bake 20-25 minutes or until lightly brown on top. Remove from oven and allow to cool before cutting.
Title: Florentines (Florentiner)
Ingredients:
- 20 butter
- 50 sugar
- 20 honey
- 20 flour
- 60
- 40
- 170
- 30
- 125
Instructions:
1. Heat oven to 180°C.
2. Put butter, sugar, cream and honey in a pot on the stove and cook slowly until just boiling (be careful, otherwise it will burn).
3. Take off the stove and stir in remaining ingredients.
4. Put 1 tsp of the mixture on a baking tray and form a small cookie.
5. Leave a distance of 2cm between each cookie.
6. (or do as I do and use your muffin tray)
7. Bake for 12 to 14 minutes and leave to cool.
8. When cool, melt the chocolate and cover the florentines on the bottom side.
9. Leave to cool.
10. Enjoy.
Title: Pumpkin Protein Bites
Ingredients:
- 1/2 cinnamon
- 1 1/2 water
- 2 pumpkin puree
- 1
- 1/4
Instructions:
1. Mix dry ingredients together then add wet.
2. Add water until it forms a doughy paste.
3. Roll into balls.
4. Freeze for 20-30 min.
Title: Old Fashioned Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 white sugar
- 2 eggs
- 1 vanilla
- 3 flour
- 2 baking powder
- 1 salt
Instructions:
1. In a bowl, cream the butter and sugar.
2. Beat in the eggs and vanilla.
3. In a second bowl, combine and mix well the flour, baking powder, and salt.
4. Stir flour into butter mixture one cup at a time.
5. Chill dough for 3 to 4 hours.
6. Roll out dough and cut into shapes with cookie cutters or a knife.
7. Brush with milk and sprinkle with colored sugar.
8. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie.
9. Remove cookies to a rack to cool completely.
Title: Fruit Cocktail Trifle
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 2 1/2 Cool Whip
- 2 white chocolate
- 2
Instructions:
1. Beat 2 pkg pudding with milk until thickened, stir in cool whip.
2. Layer pound cake,fruit cocktail,pudding mixture, grated white chocolate in a glass bowl, repeat layers.
3. Let chill.
Title: Honey Shortbread (Greece)
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 olive oil
- 1/4 granulated sugar
- 1/2 brandy
- 4 orange zest
- 1 walnuts
- 1/2 ground cinnamon
- 1 honey
- 1 granulated sugar
- 1/2 water
- 1
Instructions:
1. Preheat oven to 350 degrees F, then grease & flour several baking sheets.
2. FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
3. In a large bowl combine oil, sugar, brandy, OJ & zest.
4. Gradually add dry ingredients to liquid ingredients, combining well after each addition.
5. Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
6. Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
7. (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
8. FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
9. Boil rapidly for 5 minutes to thicken, then allow to cool.
10. Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.
Title: Pistachio Melt Aways
Ingredients:
- 1/2 powdered sugar
- 1/2 butter
- 1/2 shortening
- 1 1/2 eggs
- 2 instant pistachio pudding mix
- 1 flour
- 3 -4 baking soda
- 2 salt
- 1/2 sugar
- 1
- 1/4
Instructions:
1. In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
2. Add flour, soda and salt. Mix well.
3. Chill for 1 hour.
4. Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
5. Preparation time includes chill time.
Title: Ooey-Gooey Marshmallow Brownies
Ingredients:
- 2 unsalted butter
- 1/2 eggs
- 1/2 sugar
- 2 vanilla
- 1 flour
- 1 salt
- 1/2 baking powder
- 1/4 mini marshmallows
- 1/2
- 1
Instructions:
1. Preheat oven to 350 and grease 8x8 pan.
2. Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly.
3. Beat together eggs, sugar, and vanilla in a large bowl.
4. Beat in chocolate mixture.
5. Mix flour, salt, and baking powder in a separate bowl.
6. Stir into chocolate mixture until just blended. Stir in mini-marshmallows.
7. Spread batter evenly in pan. Bake for 30 minutes.
8. Transfer pan to wire rack and cool completely before cutting the brownies into squares.
Title: Peach Vanilla Cake
Ingredients:
- 18 1/4 water
- 1 1/4 cream cheese
- 1/3 french vanilla cool whip
- 3 powdered sugar
- 24 vanilla extract
- 3
- 36
Instructions:
1. Make Cake According To Directions. Except Add More Vanilla To Taste, I Like Alot.
2. Mix Together Cream Cheese, Coolwhip, Powdered Sugar. Add More Vanilla To Taste.
3. When Cake Is Cool, Cut In 3 Layers, Or Use 2-8" Round Cut In Half, Place A Layer On Cake Plate, Smear Layer Of Cream Cheese Mixture And Add Layer Of peaches, Place Another Layer Cake, Cream Cheese Mixture, peaches, Place Last Layer Cake, Then peaches, Then Cream Cheese Mixture. Refrigerate And Eat.
4. After Slicing A Layer On A 13x9 Cake, Use Your Flexable Cutting Sheet/board To Slide Inbetween Layers So You Can Pick It Up In One Piece. (i Learned That The Hard Way).
5. I'm Going To Experiment With Orange Cake/peaches Next Time For A Fuzzy Navel Effect.
Title: Instant Chocolate Mousse
Ingredients:
- 1/2 salt
- 1/4 heavy cream
- 2 powdered sugar
- 1 brandy
- 1 maraschino cherries
- 2/3
- 1
- 3
Instructions:
1. In a medium bowl, whisk together the cocoa powder, coffee and salt.*.
2. In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.
3. Add the powdered sugar and whip for another minute.
4. Add the Kirsh and coffee-cocoa powder mixture.
5. Whip on high until stiff peaks form, about another minute.
6. Spoon the mousse into a medium plastic zippered bag and and close the bag. Use scissors to snip off one corner (about 1/2" up).
7. Arrange the chocolate cups(if using) on serving plates.
8. If the cups don't sit flat,place a dollop of mousse under them.
9. Squeeze the bag to pipe the mousse into the chocolate cups.
10. Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.
11. Top each mousse with a cherry.
12. Refrigerate if not eating immediately.
13. Note * At this point, it should have the consistency of melted chocolate. If it.
14. is too thick, whisk in another tablespoons of coffee. Set aside.
15. Note** These hold well in the refrigerator, but it's best made the day of, if possible.
Title: Sugarrushkid's Rich Chocolate Self-Saucing Pudding
Ingredients:
- 1 self raising flour
- 3/4 caster sugar
- 2 cocoa powder
- 1/2 skim milk
- 1 vanilla essence
- 30 butter
- 3/4 brown sugar
- 1/4 cocoa powder
- 1 3/4 hot water
Instructions:
1. Coat 2-litre (8-cup) ovenproof dish with cooking oil spray.
2. Sift flour, caster sugar and cocoa into large bowl; add combined milk, essence and butter, stir until smooth.
3. Pour mixture into prepared dish; sift combined brown sugar and extra cocoa evenly on top.
4. Carefully pour hot water over pudding. Bake, uncovered, in moderate oven about 50 minutes or until pudding is firm. Serve dusted with icing sugar, if desired.
Title: Deep Dish Apple Pie Upside Down Cake
Ingredients:
- 1 butter
- 1 green apple
- 1 1/2
- 3
- 2
Instructions:
1. Preheat oven to 360°F.
2. For this recipe, will need 8 individual-sized baking dishes such as souffle cups or ramekins.
3. Prepare souffle cups OR ramekins by buttering bottom and sides of cups and lining bottoms with cut-to-fit parchment or waxed paper circles.
4. Prepare pound cake according to package directions and set aside.
5. In a separate bowl, break up apple pie (crust and all) into bite-sized pieces.
6. Place 3 tablespoons of caramel sauce in bottom of each souffle cup or ramekin and then top with 3 to 4 tablespoons of apple-pie pieces, arranging them evenly over caramel.
7. Carefully spoon cake batter into each baking cup, filling to just below the rim; place filled baking cups on cookie sheet or baking tray.
8. Bake for 15 minutes or until toothpick inserted in centre comes out clean.
9. Let cakes cool for 45 minutes.
10. To serve, run knife around sides of each cake to loosen; then place dessert plate over top of baking cup and flip over, jostling dish slightly to fully remove cake and sauce.
11. Garnish with whipped cream and apple slices, if desired.
Title: Blue Ribbon Sugar Cookies Recipe
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 2 eggs
- 4 vanilla
- 2 baking powder
- 1/4 unbleached all-purpose flour
- 2
- 5 - 5 1/2
Instructions:
1. Cream butter and Crisco until light and fluffy, several minutes.
2. You want the fats to be blended and smooth.
3. Scrape bowl and add sugar, continue to cream until a very pale ivory color, another 3- 5 minutes.
4. The batter should lose it's grainy-ness.
5. Add eggs one at a time, allow each to incorporate before adding next addition.
6. Scrape bowl, add flavorings and baking powder.
7. Stir in flour.
8. To test if you need more flour, lift the beaters and press your finger onto the batter.
9. When you bring your finger back, if the batter sticks just barely, leaving only a small residue of batter, your dough is done.
10. If the batter still sticks considerably, you need to add about 1/2 cup more flour.
11. Divide the dough in half and wrap in plastic.
12. Shape into rectangles and refrigerate 12 or more hours, or freeze for longer storage.
13. The colder the dough stays, and the faster you can roll it to the proper thickness, the easier it is to cut shapes and transfer them to the sheet pan.
14. Preheat oven to 350 degrees F.
15. Divide one rectangle of dough in half.
16. Roll the piece to a rectangle 1/4" to 3/8" thick on a lightly floured surface, turning and adding a dusting of flour as needed.
17. If you work quickly, then the dough should stay firm for cutting.
18. Cut into shapes and bake 2-inches apart on parchment paper covered, or silpat covered sheet pans until edges just begin to turn golden (7+ minutes).
19. The baking time will depend on the thickness, the number of cookies per tray, your oven, the type of sheet pan etc, how many pans are in the oven, the phase of the moon and a few other things BUT don't just go by the time settings.
20. When you first bake this, or any cookie recipe, be sure to time them and then destroy one by flipping it to see the bottom.
21. You want an even light golden bottom.
22. If you like the thin and crispy cookie, roll thinner and bake until the top starts to brown.
23. It has great flavor and crunch Allow to cool on pans completely and then remove.
24. Store in the open air if you are eating them in a day or so, or store in the freezer, uniced, in a plastic zip-bag sealed in a container.
25. They freeze great for several months!
Title: Italian Sour Cream Horns
Ingredients:
- 1/4 active dry yeast
- 3 warm water
- 4 flour
- 1/2 salt
- 1 1/4 butter
- 3 sour cream
- 1/2 vanilla extract
- 1 powdered sugar
- 3 granulated sugar
- 1 pecans
- 1/2 vanilla extract
- 1 powdered sugar
Instructions:
1. For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.
2. , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
3. Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
4. Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
5. Cut each circle of dough into 16 triangular pieces or wedges.
6. For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
7. Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
8. Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.
9. Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.
Title: Individual Fruitcakes
Ingredients:
- 1 pecans
- 1 dates
- 3/4 baking powder
- 1 salt
- 1/2 flour
- 1/2 sugar
- 3/4 eggs
- 3/4
- 3
Instructions:
1. Combine the pecans, dates, cherries, and pineapple.
2. Add the baking powder, salt, flour, and sugar.
3. Mix well with hands.
4. Beat eggs until foamy.
5. Add to the mixture and mix well.
6. Pack into small paper baking cups filling them full.
7. Bake at 300 degrees Fahrenheit for 40 minutes.
Title: Sweet Rice Cake (Bibingkang Malagkit)
Ingredients:
- 3 sweet rice
- 1 1/2 water
- 3 coconut milk
- 1 1/2 sugar
- 3/4 salt
- 2/3 dark brown sugar
- 1/4 evaporated milk
- 2/3 milk
- 1 unsalted butter
- 3 flour
- 4 water
Instructions:
1. Soak rice in 3 1/2 cups water overnight.
2. Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
3. Line a 9x13x2 inch pan with foil greased with butter.
4. Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
5. Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
6. Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
7. Stir in flour mixture and whisk until sauce has thickened and is smooth.
8. Spread over rice evenly.
9. Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
10. Let cool at room temperature until firm and cut into pieces with a plastic knife.
11. I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.
Title: The Heart Healthiest Chocolate Chip Cookies
Ingredients:
- 3 canola oil
- 2 walnuts
- 1 light brown sugar
- 2 vanilla extract
- 1 1/2 baking soda
- 1 salt
- 1 ground cinnamon
- 1/4 rolled oats
- 2 semisweet vegan chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
Title: Easy Cherry Cake
Ingredients:
- 1 water
- 1/3 maraschino cherries
- 4
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. Grease or Spray bottom of two 8 or 9 inch cake pans.
3. *Drain juice from cherries and add water to make 1 1/4 cups.
4. Chop cherries in half.
5. Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
6. Pour into pans.
7. Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes in pans.
9. Run knife around sides of pans before removing.
10. Cool completely before frosting.
11. A White Mountain icing is very good.
Title: Lemon Snowballs
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1 1/2 all-purpose flour
- 3/4 cornstarch
- 1/4 salt
- 2 lemons, rind of
- 1 powdered sugar
- 1 butter
- 2 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In mixing bowl, mix butter and sugar until light and creamy, about 2 minutes.
3. Mix in flour, cornstarch, salt and lemon peel.
4. Shape into 1-inch balls.
5. Roll in chopped nuts, pressing lightly into dough.
6. Bake for 15 minutes or until pale golden.
7. Remove to racks to cool.
8. Frosting: In a small bowl, stir together frosting ingredients until smooth.
9. Drizzle over cookies.
10. (If it is too thick, thin with a few drops of hot water).