lumicero/recipes-ing2inst huggingface dataset:
Title: 3 Ingredient Protein Pudding
Ingredients:
- 1/2 cottage cheese
- 2 water
- 1 -2
Instructions:
1. Put this into a blender or Magic Bullet and blend until smooth. It makes it creamy like a pudding and really curbs my sweet tooth. I've been having this almost every evening for dessert.
2. Try pineapple, raspberry, French vanilla and English toffee syrup.
Title: Almond Cake
Ingredients:
- 4 eggs
- 2 1/4 sugar
- 1 butter
- 2 all-purpose flour
- 1/4 salt
- 1 1/2
- 1/2
Instructions:
1. Beat eggs until light and lemon colored. Gradually add 1 2/3 c sugar (remaining is used in the topping), beating until combined. Stir in butter, flour, salt and extract.
2. Spread in greased 13 x 9 baking pan. Sprinkle with almonds and remaining sugar. Bake at 350 for 25 to 30 minutes or until toothpick comes out clean.
Title: Chilled Goat’s Milk Soup
Ingredients:
- 1 lemon
- 12 milk
- 12 cardamom pods
- 15 sugar
- 2 water
- 2 nasturtium blossoms
- 1 caraway seed
- 1
- 1/2
Instructions:
1. Peel the lemon and get rid of the pith.
2. Completely dissolve the sugar in the water.
3. Candy lemon peel by boiling for 60 minutes in the sugar water.
4. Dip nasturtium blossoms in the hot sugar to candy. Set aside.
5. Combine goat's milk and evaporated cow's milk in a saucepan.
6. Stir in Cardamom pods and simmer for 10 minutes.
7. Chill in the refrigerator for about 20 minutes before serving.
8. Top with candied lemon peel and nasturtium blossoms, seeds and nuts.
Title: Aussie Fudgy Macadamia Nut Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 margarine
- 2 vanilla
- 1 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1
Instructions:
1. Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in nuts.
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Title: Rainbow Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/4 sugar
- 3 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/8
- 1
Instructions:
1. In a large bowl, cream the butter and sugars until light and fluffy. Add egg yolks and vanilla, one at a time. Combine the flour, baking powder, salt, and baking soda in a small bowl. Once the dry ingredients are well mixed, gradually add to the creamed mixture.
2. Divide the dough into 3 equal portions; tint each a different color. Roll each portion of dough between 2 sheets of waxed paper into a 9 inch by 5 inch rectangle. Freeze for 10 minutes.
3. Cut each rectangle in half lengthwise. Lightly brush to top of one rectangle with egg white. Top with another colored dough. Repeat with remaining 4 dough portions so you have six alternating layers of colored dough. Press together lightly. Cut in half lengthwise again. Wrap each with plastic wrap and refrigerate for several hours or overnight.
4. Preheat oven to 350 degrees. Unwrap the dough and cut into 1/8 inch slices. Place 2 inches apart ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Title: Miniature S'mores
Ingredients:
- 1 graham cracker crumbs
- 1/4 powdered sugar
- 6 butter
- 4 marshmallows
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs, powdered sugar and butter. Press into mini muffins pans (24 count) in the bottom and on the sides.
3. Bake 4 to 5 minutes or until edges are bubbly.
4. Break two Hershey bars into little rectangles and (12 each) and put one piece chocolate in each cup. I used the mini hersheys and broke them into 4 pieces, they were just the right size for the mini muffin cups.
5. Cut marshmallows in half, cross-wise; put a half marshmallow (cut side down) on top of chocolate in cups. Bake 1 or 2 minutes. Cool about 15 minutes, then remove from pan. Let cool completely.
6. Melt remaining two Hershey bars in microwave. Dip each Miniature S’More into the melted chocolate, giving each a chocolate top. Let harden, then serve.
7. This is good for kids to make with Parent's supervision and assistants.
Title: Tropical Pineapple Cake
Ingredients:
- 1 pineapple chunks
- 1 1/2 self raising flour
- 1/2 sugar
- 2 eggs
- 1/2 sour cream
- 100 butter
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Grease a 20x30cm slab tin.
3. Combine all ingredients except pineapple into a large bowl and beat until smooth.
4. Add well drained pineapple (very important) and stir through.
5. Pour into prepared tin.
6. Bake for 20 minutes.
7. Cool and serve from the tin.
8. Dust with icing sugar to serve or a simple lemon icing.
Title: Brown Sugar Pineapple Brulee
Ingredients:
- 1 pineapple
- 1 butter
- 1/3 golden brown sugar
- 1 water
- 1/2 ground cinnamon
- 2 dark rum
Instructions:
1. Line baking sheet with foil.
2. Using large sharp knife, quarter pineapple lengthwise through leafy top.
3. Core each wedge.
4. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
5. Set aside.
6. Transfer pineapple shells to baking sheet.
7. Cover leaves with foil to protect from heat.
8. Preheat broiler.
9. Melt butter in large skillet over medium heat.
10. Add sugar, water and cinnamon.
11. Bring to boil, stirring, until sugar dissolves.
12. Remove from heat.
13. Add rum to sauce; ignite with match.
14. Add pineapple wedges to skillet.
15. Cook until heated through, turning to coat, about 4 minutes.
16. Return pineapple to shells.
17. Boil sauce until thick, about 2 minutes.
18. Cut each pineapple wedge crosswise into ½-inch-thick slices, keeping shells intact.
19. Spoon sauce over pineapple.
20. Broil until sauce bubbles and browns slightly, about 3 minutes.
Title: Delicious Walnut Cookies Vegan/Vegetarian/No Eggs
Ingredients:
- 2 1/4 unbleached white flour
- 1/4 wheat germ
- 3/4 turbinado sugar
- 1/2 soymilk powder
- 1/2 lecithin granules
- 1/2 sea salt
- 1 baking powder
- 1 walnuts
- 1/2 soymilk
- 1/2 canola oil
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all dry ingredients (the first eight ingredients) in a large mixing bowl.
3. Add wet ingredients (the last three ingredients) and mix with your hands until you form a very thick batter.
4. Roll about a tablespoonful of batter in your hands and then gently pat down to form a cookie. Makes approximately 24 cookies.
5. Place your cookies on a non-stick cookie sheet and gently pat down again until cookies are the shape and size you want them. These cookies do not expand much, but they do rise slightly, so what you see when you put it in the oven won't be much different than the finished product.
6. Bake for approximately 6-9 minutes depending on your oven and check them to make sure they are not burning.
7. Take cookies out and flip them and put them back in the oven for another 2-3 minutes until golden on both sides.
8. Cool on a rack and enjoy!
Title: Strawberry Cupcakes
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 3 boiling water
- 1/4 butter
- 7 confectioners' sugar
- 3
Instructions:
1. Baking Tip - for fluffier cupcakes, beat the eggs, water, and oil until very frothy before adding the cake mix.
2. Prepare cake mix as directed on package, adding 4 tablespoons of the Jello, before beating. Bake as directed for cupcakes using cup cake liners.
3. Cool 10 minutes in pans. Remove from pans and finish cooling.
4. In a small cup, dissolve the remaining Jello in the boiling water making sure it is completely dissolved.
5. Cream the butter; add part of the sugar gradually, blending after each addition. Add remaining sugar alternately with Jello mixture, beating until smooth.
6. Spread on top of completely cooled cupcakes. These taste better completely chilled. Store in covered Tupperware contain in refrigerator.
Title: Hazelnut Chocolate Crème Brulee
Ingredients:
- 2 1/4 heavy cream
- 1 vanilla bean
- 6 sugar
- 5 sugar
- 1/4
- 8
Instructions:
1. Preheat oven to 300°F.
2. Place eight 6-oz. ramekins in a shallow baking pan.
3. Pour cream into a medium saucepan. Split vanilla bean down center and, using the side of a small paring knife, scrape vanilla seeds into cream. Drop in the vanilla bean. Heat over medium heat until cream begins to simmer slightly.
4. In a large bowl, beat egg yolks and 5 tbs. sugar with a hand mixer for 4-5 minutes or until mixture is thick and light in color.
5. When cream has just begum to simmer, remove vanilla bean and discard. Remove cream from heat and add chocolate. Let mixture stand for 30 seconds to melt chocolate, and then whisk until smooth. Slowly drizzle 1/4 cup of chocolate mixture into egg yolk mixture, beating on low speed. Continue adding chocolate mixture slowly, scraping the bottom and sides of the bowl with a rubber spatula. Pour the mixture back into the saucepan and cook over low heat for 2 minutes, stirring constantly until it thickens slightly.
6. Pour the custard into the ramekins, filling each 2/3 full.
7. Place baking pan with ramekins into the oven and, using a small pitcher or measuring cup with a spout, pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until custard is almost firm and jiggles just slightly when ramekins are moved. Leaving the baking pan in the oven and using a wide metal spatula in one hand and an oven mitt on the other hand, gently lift the ramekins out of the hot water one at a time. Cool to room temperature (about 30 minutes). Refrigerate for 2-24 hours.
8. When ready to serve, sprinkle 1 1/2 teaspoons sugar over each custard and using kitchen torch, very carefully heat and melt the sugar until it caramelizes.
9. Caramelizing Using Broiler: If you don't have a kitchen torch, you may use your broiler to caramelize the sugar topping. Place oven rack directly under broiler. Preheat broiler to medium-high heat. Place ramekins on a baking sheet and slide under broiler. Watch closely and give the baking sheet a 180-degree turn after 3-5 minutes or until sugar topping begins to brown.
Title: Mississippi Pecan Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 1 sugar
- 1 vanilla
- 3 egg
- 2 1/2 flour
- 3 baking powder
- 3/4 salt
- 1 water
- 3 salt
- 1/4 water
- 1/4 flour
- 2 sugar
- 1/2 baking powder
- 1 pecans
- 4
Instructions:
1. Preheat oven to 325°F.
2. Sift dry cake ingredients together.
3. Cream butter, sugar, vanilla and whole egg until fluffy; add egg yolks one at a time and beat well after each.
4. Add dry ingredients to creamed mixture alternatively with water; stir until smooth.
5. Grease 10 inch tube pan and line the bottom only with waxed paper.
6. For the pecan mixture: Combine egg whites, salt and water. Beat at high speed until stiff, but not dry. Stir together sugar, flour, and baking powder. Gradually beat into whites until stiff. Fold in ground nuts.
7. Pour half the cake batter into prepared pan.
8. Drop the pecan mixture by spoonfuls on batter then top with the remaining cake batter.
9. Bake for 1 hour 25 minutes or until toothpick inserted in the center comes out clean.
10. Cool cake in pan on cooling rack; turn out when cool.
Title: TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT
Ingredients:
- 1 powdered sugar
- 1 light cream cheese
- 8 heavy cream
- 1 1/2 vanilla
- 1 fresh strawberries
- 1 1/2 fresh blueberries
- 1 1/2 fresh raspberries
- 1 1/2
Instructions:
1. Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
Title: Sibi's Crustless Cranberry Pecan Pie
Ingredients:
- 3/4 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 egg substitute
- 1 1/4 vanilla extract
- 1 1/2 whole wheat pastry flour
- 1 fresh cranberries
- frozen cranberries
- pecans
Instructions:
1. preheat oven to 375.
2. grease pie plate/pan.
3. beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes.
4. fold in flour by hand.
5. fold in cranberries and pecans.
6. pour into prepared pan and spread evenly.
7. bake 45 minutes or until cake tester comes out clean.
8. serve hot or cold.
Title: Jam Thumbprints
Ingredients:
- 1 butter
- 1/2 brown sugar
- 2 flour
- 2 walnuts
- 2
Instructions:
1. Heat oven to 375 degrees. Cream together butter and sugar until light and fluffy. Beat in egg yolks and then beat in flour.
2. Shape dough into 1 ¼ inch balls. Dip in egg white, roll in chopped nuts and place 1 inch apart on an ungreased cookie sheet. Press thumb into center of each ball. Bake 10-12 min or till edges are lightly brown. Cook cookies on a wire rack.
3. Fill centers with jam and serve. If you want to save them for later place unfilled cookies in layers separated by wax paper in an airtight container and freeze until ready to serve. When ready to serve thaw and fill centers with jam.
Title: Great Pumpkin Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 Philadelphia Cream Cheese
- 1 1/4 butter
- 1 powdered sugar
- 1/4
- 4
- 3
Instructions:
1. PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 minute in pan. Remove from pan to wire rack; cool completely.
2. BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.
3. ADD red and yellow food colorings to remaining white frosting to tint it orange. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin. Invert ice cream cone in hole in top of cake for the "pumpkin's stem." Pipe the reserved green frosting in vertical lines down side of cake.
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1 1/4 sugar
- 1/4 baking powder
- 2 salt
- 2 milk
- 1/2 vanilla
- 1/2 walnuts
- 2 boiling water
- 1
- 1/2
- 1 1/2
Instructions:
1. Pre-heat oven to 350.
2. In a large mixing bowl, stir together flour, ½ c sugar, 2 tbsp cocoa, baking powder and salt.
3. Add milk, oil and vanilla; stir until smooth.
4. Stir in nuts if using.
5. Pour batter into8x8 baking dish.
6. Combine remaining 3/4c sugar and ¼ c cocoa powder; gradually stir in boiling water.
7. Carefully pour liquid mixture evenly over batter in baking dish.
8. Place baking dish on a sheet pan (in case it boils over - this happens!) and bake at 350 for 30 minutes, or until a tooth pick inserted into just the cake (not the pudding that is now below the cake) comes out clean.
9. Allow to set for a few minutes once out of the oven, but serve warm.
Title: Makeover Pumpkin Gooey Butter Cake
Ingredients:
- 1 egg
- 1 reduced-fat cream cheese
- 1/2 canned pumpkin
- 1 eggs
- 1 vanilla extract
- 1/2 confectioners' sugar
- 2 cinnamon
- 2 ground nutmeg
- 1 confectioners' sugar
- 2 3/4
- 1
Instructions:
1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Title: Quick Press Cookies
Ingredients:
- 1/3 butter
- 1/2 shortening
- 2 vanilla extract
- 1
- 18 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease cookie sheets lightly.
3. In a large bowl mix butter, shortening, egg yolks and vanilla extract.
4. Thoroughly blend in cake mix 1/3 at a time until well blended.
5. Fill cookie press and press as usual.
6. Bake for 10 minutes or until golden brown.
7. Let cool on cookie sheets and remove to wire rack.
Title: French Pudding
Ingredients:
- 1 margarine
- 1/2 powdered sugar
- 1 3/4 eggs
- 2 crushed pineapple
- 1 granulated sugar
- 1 pecans
- 2
- 1
Instructions:
1. Line a 9x13-inch glass dish with vanilla wafers.
2. Melt margarine in a saucepan; add powdered sugar.
3. Beat eggs into margarine mixture gradually; pour over wafers.
4. Spread pineapple over sauce.
5. Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer.
6. Sprinkle with pecans; chill for several hours.
Title: Danish Caramel Pudding (karamel Budding)
Ingredients:
- 1 granulated sugar
- 1/4 boiling water
- 2 sugar
- 1/4 eggs
- 6 vanilla
- 1 cognac
- 2 heavy cream
- 1
Instructions:
1. To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
2. Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
3. Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
4. This syrup hardens on standing but can be melted over hot water.
5. To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
6. Add the vanilla and beat slowly until well blended and cooled.
7. Whip the egg whites stiff and add to the custard.
8. Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
9. Pour the custard in and set it in a hot water bath.
10. Bake in a 325F 20 to 30 minutes or until firm.
11. Let the pudding cool in the baking dish, preferably overnight.
12. Add 2 tablespoons congnac to cream and whip until stiff.
13. Use the extra caramel sauce and whipped cream for garnish/topping.
Title: Orange Banana Cake
Ingredients:
- 60 walnuts
- 125 butter
- 1 orange
- 150 sugar
- 2 eggs
- 350 bananas
- 240 self raising flour
- 40 all-purpose flour
- 1/2 salt
- 1/2 baking soda
Instructions:
1. Preheat oven to 180ºC. Grease and line a 9" cake pan.
2. Place walnuts in TM bowl. Hit turbo a couple of times until nuts are chopped, but not powdered. Tip out and set aside.
3. Blitz butter, orange zest and sugar 5 seconds/speed 6. Scrape down.
4. Add the juice from the orange, the eggs and bananas. Mix 15 seconds/speed 4.5. Check that mixture is combined. Scrape down, mix again a few seconds if necessary.
5. Add the flours, salt and soda to the TM bowl. Mix 15 seconds/speed 4.5. Scrape down. Add reserved walnuts. Mix through with spatula.
6. Bake 40-45 minutes, or until a cake tester comes out clean.
Title: Bananas Foster-My Way!
Ingredients:
- 4 bananas
- 3 unsalted butter
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/4 nutmeg
- 2 rum
- 1/2 orange zest
- 2 vanilla ice cream
Instructions:
1. Melt butter in skillet over med. heat.
2. Add brown sugar, cinnamon, nutmeg. Stir until sugar is dissolved. Add pineapple juice.
3. Put sliced bananas in pan with sugar mixture and cook on both sides for about one minute each, basting with sugar mixture.
4. Remove bananas to a plate. Bring sugar mixture to a bubbling boil. Turn off heat and add rum.
5. If mixture does not ignite, light carefully with a stick lighter and let burn until all alcohol has burned off. (About 1-2 minutes or so)
6. Add bananas back to pan and spoon sauce over them once more.
7. Serve over vanilla ice cream, waffles, pancakes, or just eat plain. You also can throw some pecans in before adding back the bananas, if you like.
8. Enjoy!
Title: Blueberry Nectarine Crisp
Ingredients:
- 1 1/4 flour
- 3/4 light brown sugar
- 1/2 butter
- 2 nectarines
- 4 fresh blueberries
- 1 arrowroot
- 2 vanilla extract
- 1 sugar
- 1/2
Instructions:
1. for topping:
2. combine sugar and flour in a bowl.
3. add butter and rub with fingers until crumbly.
4. for filling:
5. preheat oven to 350.
6. butter a 13x9 baking dish.
7. in a large bowl add nectarines, blueberries.
8. mix vanilla, arrowroot and 1/4 c port together in a small cup, set aside.
9. in a saucepan add sugar and remaining port, bring to a boil, boil for 3 minutes, whisking.
10. add cornstarch mixture, stir to thicken.
11. pour into fruit.
12. put fruit filling in the baking dish.
13. sprinkle topping over.
14. bake about 40 minutes until bubbly and topping is crisp.
15. cool, serve warm.
Title: Chocolate Frosting
Ingredients:
- 6 sugar
- 3 milk
- 3 butter
- 2 powdered sugar
- 1 vanilla
- 1/2
Instructions:
1. Combine sugar, cocoa, milk and butter; boil 2 minutes after full boil.
2. Remove from heat; add vanilla and powdered sugar.
Title: Chocolate Cottage Cheese Cookies
Ingredients:
- 1 1/3 butter
- 3 1/2 shortening
- 2 sugar
- 4 cottage cheese
- 4 eggs
- 5 1/2 vanilla
- 1 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Cream the first five ingredients in a large bowl.
3. In a seperate bowl, combine the flour, cocoa, baking powder, soda, salt and nuts. Fold into creamed mixture.
4. Drop by spoonfuls into a bowl of confectioner's sugar.
5. Roll and place on greased cookie sheet.
6. Bake ten minutes.
Title: Chocolate Stars Cookies or Rolos Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 2 water
- 1 vanilla
- 3 flour
- 1 baking soda
- 1/2 salt
- 7
Instructions:
1. In large mixing bowl, beat together crisco, sugars, eggs, water, and vanilla.
2. Add to sugar mixture, flour, baking soda, and salt. Mix well.
3. Cover and refrigerate for 30 minutes, during last 10 minutes of chilling time preheat the oven to 375.
4. Roll dough into 1 inch balls and place on ungreased cookie sheet.
5. Place in oven and bake 9-11 minutes till light brown.
6. When removed from oven , press a star or rolo in the middle of cookie.
7. Let cool a while if you can wait. ;) I usually can't.