lumicero/recipes-ing2inst huggingface dataset:
Title: Filipino Napoleanes
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 cold water
- 1 butter
- 1 salt
- 1/4 lime juice
- 1/2 butter
- 2 evaporated milk
- 5 sugar
- 3/4 flour
- 1/3 confectioners' sugar
- 2 vanilla extract
- 1 boiling water
- 2 -3
Instructions:
1. Custard Filling:
2. In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour.
3. Stir to combine, then cook the mixture on a low fire stirring constantly to prevent scorching.
4. When the mixture has thickened, remove from the heat.
5. Sugar Glaze:
6. In a medium mixing bowl, put in the confectioners sugar and vanilla.
7. Stir in enough boiling water to make a glaze of spreading consistently.
8. Puff Pastry:
9. Cut around 3 tablespoons of butter, melt the butter then chill the remaining.
10. Make a well in the middle of the flour mixture and add lime juice, melted butter then pour in the water.
11. Mix well, knead the dough a little bit.
12. With a rolling pin, flatten dough into a rectangular shape.
13. Place the chilled butter in the middle and fold the corners, right over left, making sure to seal the edges.
14. Do not handle the dough with your whole hands, only with the finger tips, this way you are transferring little heat onto the dough.
15. Roll and flatten the dough into a rectangle, we suggest that you roll it on top of a large tray, this will keep the dough cold to avoid the butter from melting inside.
16. Put the large tray with the dough on top to chill butter inside the dough. The reason the dough is being chilled is to make sure the butter is not absorb by the dough, by the time you finish this process your dough will have a thin sheet of butter on each layer.
17. After 10 minutes, remove dough from freezer, fold again right over left and roll and flatten again with a rolling pin to form another rectangular shaped dough.
18. Repeat this process 4 times. Cut into rectangle shape.
19. Preheat oven to 450 degrees.
20. Bake the dough for about 10 to 15 minutes or until crust is golden. Cool completely.
21. Cut puff pastry in half to insert custard filling.
22. Pour glaze over the top.
Title: Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking powder
- 2 baking soda
- 1 salt
- 2 cinnamon
- 1 1/4 carrots
- 2 eggs
- 4 vanilla
- 1/2
- 2
- 1
Instructions:
1. Combine flour, sugar, baking powder, baking soda. salt, and cinnamon in a large bowl. Mix until blended.
2. Add oil to flour mixture while mixing. Then add the carrots and eggs, one at a time, mixing well after each addition.
3. Stir in nuts and vanilla; mix well.
4. Pour into a well greased and floured 9X13 pan. Bake in a preheated 350°F oven 50 to 60 minutes or until done.
5. Allow to cool thoroughly. Frost with frosting.
Title: Angel Wing Cookies
Ingredients:
- 1 butter
- 1 1/2 flour
- 1/2 sour cream
- 1 fresh lemon rind
- 10 sugar
Instructions:
1. Cut butter into flour until it crumbles, then stir in sour cream and lemon peel and blend well.
2. Place mixture on a piece of wax paper and shape into a square 4 ½ inches wide by 4 ½ inches long (maybe 2 inches thick).
3. Wrap in plastic wrap and put in refrigerator for at least two hours.
4. Cut cold dough lengthwise and then crossways–you will have four squares each 2 1/4 inches square.
5. Wrap three squares in plastic wrap and put back in refrigerator.
6. Sprinkle a piece of wax paper with two tablespoons of sugar, then place the remaining square of dough on it and cover with another piece of wax paper, then roll out dough into a 12 inch by 5 inch rectangle, turning often to coat with sugar.
7. Make a small mark in center of 12 inch long side, and then roll up from each short end to the center mark, so that you have two rolls meeting in the center like a scroll.
8. Repeat the last two steps with the other 3 portions of dough, wrapping each well with plastic wrap, and put back in the refrigerator for another hour.
9. Unwrap dough portions one and a time and slice into ½ inch slices, dipping each side in the remaining 2 tablespoons sugar.
10. Bake two inches apart on foil lined cookie sheets at 375 degrees Fahrenheit for 14 minutes, then very carefully turn cookies over and bake 5 minutes longer, and remove from cookie sheet and cool on wire racks.
Title: Lily's Ginger Cake
Ingredients:
- 8 unsalted butter
- 10 sugar
- 3 golden syrup
- 1 1/2 boiling water
- 1 self raising flour
- 3 ground ginger
- 2 baking soda
- 8 milk
- 6 unsalted butter
- 4 icing sugar
- crystallized ginger
Instructions:
1. Preheat oven to 170°c
2. Melt butter, sugar and syrup in water.
3. Add sieved flour and ginger.
4. Add milk/baking soda mixture in and quickly beat well
5. Put into an 8” cake tin, greased and floured or lined
6. Bake approx 45 minutes
7. Take out and sit for five minutes then put onto a cake wire and cool.
8. This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
9. Sieve icing sugar carefully
10. Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
Title: Incredible Pig Pickin' Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 3/4 crushed pineapple
- 11 Cool Whip
- 16 instant vanilla pudding
- 16 coconut
- 3 maraschino cherry
Instructions:
1. Mix cake mix, eggs, oil and oranges.
2. Pour into 3 or 4 greased layer cake pans.
3. Bake at 350 degrees for 15 minutes, cool on racks.
4. Mix pineapple, cool whip and pudding.
5. Fill and frost.
6. Decorate with coconut and cherries, or not.
Title: Rice Pudding
Ingredients:
- 3 2% low-fat milk
- 1 cinnamon stick
- 1 rice
- 1 1/2 water
- 1/2 salt
- 3/4 oranges, rind of
- 1/4 lemon
- sugar
- raisins
Instructions:
1. Heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinnamon, about 15 minutes.
2. Combine rice, water, and salt in 2 to 3-quart saucepan.
3. Bring to a boil; stir once or twice.
4. Place orange peel on top of rice.
5. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
6. Remove and discard orange peel.
7. Strain milk and stir into cooked rice.
8. Add sugar and simmer 20 minutes or until thickened, stirring often.
9. Add raisins; simmer 10 minutes.
10. Serve hot.
11. To reheat, add a little milk to restore creamy texture.
Title: Molten Spiced Chocolate Cabernet Cakes
Ingredients:
- 4 butter
- 1/2 pure vanilla extract
- 1 powdered sugar
- 1 eggs
- 1 flour
- 2 cinnamon
- 1 ground ginger
- 6
- 1/4
Instructions:
1. Pre-heat oven to 425 degrees F.
2. Butter 4 6oz. custard cups or souffle dishes. Place on baking sheet.
3. Microwave chocolate and butter in large bowl on high for 1 minute or until butter is melted. Whisk until chocolate is completely melted.
4. Stir in wine, vanilla, and sugar until blended.
5. Whisk in eggs and yolk.
6. Stir in remaining ingredients.
7. Spoon evenly unto prepared dishes.
8. Bake in pre-heated oven for 15 minutes or until sides are firm and centers are soft. Let stand 1 minute. Loosedn edges with knife. invert onto serving plate.
9. Sprinkle with powdered sugar.
Title: Be Mine Brownies
Ingredients:
- 8 butter
- 3/4 eggs
- 3 granulated sugar
- 1/2 salt
- 1/2 vanilla extract
- 1 all-purpose flour
- 2/3 confectioners' sugar
Instructions:
1. Heat oven to 350°F Grease eight 6-ounce ramekins and place on a baking pan. In a double boiler, combine chocolate and butter and stir over simmering water until melted. Remove from heat and let cool 5 minutes.
2. In a bowl, whisk eggs, granulated sugar, salt, and vanilla with an electric mixer until frothy, about 2 minutes. Lightly whisk in the chocolate mixture. Fold in flour until combined. Divide mixture among prepared ramekins. Place ramekins on baking sheet in the oven and bake 18 to 22 minutes, or until sides are firm and center is slightly soft. Let cool completely.
3. Place a small heart-shaped stencil or paper with a heart cutout on top of each ramekin. Sprinkle with confectioners' sugar; carefully remove stencil.
Title: Big Chief Peanut Butter Cake
Ingredients:
- 2 granulated sugar
- 2 1/4 all-purpose flour
- 1 salt
- 1 baking soda
- 1/2 peanut butter
- 1 water
- 1 butter
- 2 eggs
- 1/2 buttermilk
- shortening
Instructions:
1. Blend sugar, 2 cups of the flour, salt and baking soda in a large mixing bowl. Set aside.
2. In a saucepan, mix peanut butter, water and butter and bring to a rapid boil. Pour this blend into the dry ingredients in the mixing bowl.
3. Mix well and add eggs and buttermilk.
4. When ingredients are mixed well (by hand), pour into a greased and floured sheet cake pan.
5. In a pre-heated oven, bake at 350-degrees F. for 20-25 minutes.
6. Frost cooled caked with your favorite frosting (I used canned frosting).
Title: Chocolate Cappuccino Torte
Ingredients:
- 2/3 hazelnuts
- 1/4 flour
- 4 instant coffee
- 1 butter
- 3/4 granulated sugar
- 1/3 eggs
- 3/4 butter
- 4
- 1/4
- 3/4
- 2
Instructions:
1. Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
2. Mix together ground nuts, flour and instant coffee; set aside.
3. Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
4. Add eggs one at a time and beat well after each. Stir in nut mixture.
5. Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
6. Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
7. To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
8. Chill at least 8 hours to set glaze.
Title: Lemon Cornmeal Dough
Ingredients:
- 1/2 rolled oats
- 3/4 flour
- 1/3 sugar
- 1/2 cornmeal
- 1/4 salt
- 4 unsalted butter
- 1 egg
- 1 lemon zest
- 1/2 vanilla extract
Instructions:
1. Position oven racks in upper and lower thirds of the oven and preheat to 350 degrees F.
2. Line cookie sheets with parchment paper.
3. In a food processor, process the oats to a powder, about 30 seconds, then blend in the flour, sugar, cornmeal and salt.
4. In a medium bowl, whisk together the butter, egg, lemon peel and vanilla.
5. With the processor running, add the butter mixture and mix just until the dough comes together.
6. Transfer the dough to a lightly floured surface and knead a few times.
7. Form the dough into 2 disks and wrap each in plastic; refrigerate for 15 minutes.
8. Roll dough to a 1/4 inch thickness and cut out shapes using a 2 inch cookie cutter.
9. Transfer cookies to prepared cookie sheet and bake until lightly golden, about 12 minutes.
Title: Buckeye Cake - Chocolate Peanut Butter Cake
Ingredients:
- 2 eggs
- 1 1/4 granulated sugar
- 3/4 all-purpose flour
- 6 unsalted butter
- 3 vanilla extract
- 1/2 salt
- 1/8 creamy peanut butter
- 3/4 unsalted butter
- 1/4 vanilla extract
- 1/4 powdered sugar
- 3/4 heavy whipping cream
- 2
- 1
- 1/3
Instructions:
1. Directions:
2. PREHEAT oven to 350º F.
3. Grease 9-inch-round cake pan.
4. Line bottom of pan with parchment paper; grease.
5. FOR CAKE:
6. COMBINE eggs and sugar in large bowl.
7. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth.
8. Pour into prepared pan.
9. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean.
10. Cool on wire rack for 5 minutes.
11. Run knife around edge of cake; cool for an additional 10 minutes.
12. Invert cake onto serving platter.
13. Remove pan and parchment; cool completely.
14. FOR PEANUT BUTTER LAYER:
15. BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined.
16. Gradually beat in powdered sugar.
17. Spread mixture on cake.
18. Refrigerate for 30 minutes.
19. FOR GANACHE:
20. HEAT cream in small saucepan to boiling; remove from heat.
21. Add semi-sweet morsels; let stand 5 minutes.
22. Stir; refrigerate for 30 minutes or until mixture is spreadable.
23. Spread chocolate on top and sides of cake.
24. MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
25. Knead bag to mix.
26. If necessary, microwave at additional 10- to 15-second intervals until melted.
27. Cut a small hole from corner of bag; squeeze to drizzle over cake.
28. Store in refrigerator.
29. Let stand for 30 minutes before serving.
Title: Sticky Toffee Pudding W/Butterscotch Sauce
Ingredients:
- 12 dates
- 2 1/2 water
- 2 baking soda
- 3 1/4 all-purpose flour
- 2 baking powder
- 8 unsalted butter
- 1 2/3 granulated sugar
- 4 eggs
- 2 vanilla extract
- 2 1/4 light brown sugar
- 7 unsalted butter
- 1 half-and-half
- 1 brandy
- 1/4 vanilla extract
- 1 heavy cream
Instructions:
1. Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
2. Combine the dates and water in a high sided saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up quite a bit), and set aside.
3. In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
4. Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
5. When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
Title: Chocolate Cinnamon Bread Pudding
Ingredients:
- 5 eggs
- 2 light brown sugar
- 12 cocoa powder
- 3/4 vanilla
- 1/4 ground cinnamon
- 2
- 1/2
- 2
- 3
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer.
3. In a mixing bowl, whisk the eggs.
4. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve.
5. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces.
6. Sprinkle the chocolate chips over the top and let stand for 10 minutes.
7. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.
Title: Coconut Millet Pudding
Ingredients:
- 3/4 soymilk
- 3 honey
- 1/2 coconut flakes
- 1 sea salt
- 1 vanilla extract
- 1
Instructions:
1. Heat milk in a large saucepan, slowly, until scalded.
2. Add remaining ingredients to milk then pour into a oiled oven casserole dish.
3. Bake at 350F for 1 to 1 1/2 hours till millet is tender.
4. Serve hot or cold.
5. Can be topped with preserves or whipping cream.
6. Note: if it becomes too dry, more milk may be added.
Title: Applescotch Dessert
Ingredients:
- 1 1/4 brown sugar
- 1/8 salt
- 1 cornstarch
- 1 1/2 vanilla
- 1/4 butter
- 2 margarine
- 1/4 all-purpose flour
- 1 granulated sugar
- 1/3 baking powder
- 3 shortening
- 3/4 tart apples
- 1 milk
- 1/2 granulated sugar
- cinnamon
Instructions:
1. Preheat oven to 350°.
2. Mix brown sugar, cornstarch and 1/2 teaspoon salt. Add 2 cups cold water and cook in saucepan until bubbly over medium heat.
3. Cook 2 minutes more after bubbly.
4. Remove from heat; add 1 teaspoon vanilla and 2 tablespoons butter or margarine.
5. Pour into greased 9x13-inch baking dish.
6. Combine flour, 1/4 cup granulated sugar, baking powder, and 1/2 teaspoon salt.
7. Cut in shortening; stir in chopped apple.
8. Stir in milk and remaining vanilla.
9. Drop by teaspoonfuls over syrup in baking dish.
10. Combine the 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon; sprinkle over dough mixture.
11. Dot with remaining butter or margarine.
12. Serve warm or cold with whipped cream, if desired.
Title: Double Chocolate Mocha Cookies (Gluten-Free and Vegan!)
Ingredients:
- 2 1/4 cocoa powder
- 1/4 coffee
- 2 baking soda
- 1/2 sea salt
- 1/2 vanilla extract
- 1/2 dark chocolate
- 1/2
- 1
- 3/4
Instructions:
1. In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
2. In a smaller bowl, stir together grapeseed oil, agave and vanilla.
3. Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
4. Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
5. Bake at 350° for 7-8 minutes.
6. Cool and serve.
Title: Traditional Decorated Christmas Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1 fresh lemon rind
- 1 vanilla
- 1/4 salt
- 2 1/4 flour
- 1 -2 water
- 3 powdered sugar
- 1 water
- 2 -3
Instructions:
1. Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt.
2. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl.
3. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
4. Preheat oven to 350 degrees Fahrenheit. Lightly grease 4 cookie sheets.
5. On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or free-hand. Reroll scraps and cut out.
6. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges.
7. Remove cookies to wire rack to cool before decorating.
8. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy.
9. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies.
10. Decorate with glitter, sprinkles, or cinnamon red hots, or as desired.
Title: Cherry Fluff Pie With Rice Krispie Crust (No Bake)
Ingredients:
- 2 margarine
- 1/4 butter
- 1 light corn syrup
- 2 maraschino cherries
- 1 low-fat milk
- 1/2 vanilla instant pudding mix
- 1
Instructions:
1. In 2-quart saucepan, cook margarine, corn syrup and chocolate morsels over low heat, stirring constantly, until smooth and blended. Remove from heat. Add rice krispies cereal. Stir until well coated. With back of spoon, press cereal mixture evenly in bottom and up side of 9-inch pie pan coated with cooking spray. Chill.
2. Drain cherries, reserving liquid. Chop cherries. Set aside. Measure 1/2 cup cherry liquid, discarding remainder.
3. In large mixing bowl, combine cherry liquid, milk and pudding mix with wire whip, mixing until smooth and combined. Fold in cherries and whipped topping. Spread in chilled crust. Chill 3 hours or over night before serving. Garnish with chocolate curls, if desired.
Title: Bruleed Rice Pudding
Ingredients:
- 6 lemon, zest of
- 1 cinnamon stick
- 1 medium grain rice
- 1 heavy cream
- 3/4 granulated sugar
- 1/2 light brown sugar
- 6
Instructions:
1. In a medium enameled cast-iron casserole, combine the milk with the lemon zest and cinnamon stick and bring to a simmer over moderate heat.
2. Add the rice and cook over low heat for 20 minutes, stirring occasionally.
3. Discard the lemon zest and cinnamon stick.
4. Continue to cook the rice, stirring often, until it is just tender, about 50 minutes.
5. Add the cream and simmer, stirring often, until the rice is very tender and the pudding is creamy, about 15 minutes.
6. Stir in the granulated sugar and simmer over moderate heat until dissolved, about 2 minutes.
7. Spoon the pudding into six 1-cup ramekins and let cool to room temperature, about 30 minutes.
8. Preheat the broiler.
9. Using a coarse sieve, sift 1 tablespoon of brown sugar over each pudding.
10. Set 3 ramekins on a small baking sheet and broil 4 inches from the heat for 20 seconds, or until the sugar is bubbling; repeat with the remaining ramekins.
11. Let cool until the sugar hardens, then serve.
12. MAKE AHEAD The pudding can be refrigerated for up to 2 days.
13. Top with brown sugar and broil just before serving.
Title: Pineapple Sponge
Ingredients:
- 1 unflavored gelatin
- 1/2 cold water
- 1 sugar
- 2
Instructions:
1. Empty gelatin into cold water to soften.
2. Heat ½ cup pineapple juice drained from can. Add gelatin and stir until dissolved.
3. Add crushed pineapple with remaining juice and sugar.
4. Refrigerate until mixture begins to set, about 30 minutes.
5. Beat egg whites until stiff, but not dry. Fold into pineapple mixture.
6. Spoon into a mold or serving dishes and chill for several hours before serving.
Title: Fresh Strawberry Pound Cake
Ingredients:
- 1 fresh strawberries
- 1 strawberry gelatin
- 1 eggs
- 1/2 butter
- 4 margarine
- 1/4 confectioners' sugar
- 3 1/2 strawberry
- 1/4
Instructions:
1. Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well greased and floured tube pan.
2. Bake at 325* for 45-55 minutes or until cake tests done.
3. Cool in pan on rack for 10 minutes; remove to serving plate.
4. Combine glaze ingredients until smooth and spread over cake.
Title: Acadian Cranberry Pie - Canada
Ingredients:
- 2 cranberries
- 1/4 water
- 3/4 sugar
- 2 sugar
- 1 egg
- 1 butter
- 1 heavy cream
- 1
Instructions:
1. Cook cranberries, water & both sugar amts for about 25 minutes. Allow mixture to cook, then add beaten egg & butter.
2. Roll out pie pastry for bottom crust. Place in pie pan & bake at 400 F for 5 minutes. Remove from oven & allow to cool.
3. Fill crust w/cranberry mixture & top w/lattice crust.
4. Return pie to oven and bake for another 35-40 minutes at 350 degrees. Serve with cream.
Title: Pistachio Biscotti
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3 eggs
- 1 sugar
- 1/4 butter
- 1/4 margarine
- 1 vanilla extract
- 1/2 lemon, rind of
- 1/2 pistachios
- 1
Instructions:
1. Heat oven to 325 degrees.
2. Position rack in center of oven.
3. Combine flour, baking powder and salt in a medium bowl and set aside.
4. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
5. Gradually stir in dry ingredients until smooth.
6. Stir in nuts.
7. Form dough into a 15x4 ½-inch log or prepared sheet.
8. Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
9. Cool for 15 minutes.
10. Keep oven on.
11. With serrated knife, cut log on angle into 18 ½” thick slices.
12. Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
13. Turn cookies over and bake 10-12 minutes more.
14. Cool cookies on wire racks.
15. Note: if you can't find pistachio, you can substitute almonds.
Title: Chocolate Peanut Butter Sandwich Cookies
Ingredients:
- 1 peanut butter
- 1/3 cream cheese
- 1 peanut butter
- 3 honey
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 375°. Mix together cookie dough, cocoa powder, and peanut butter pieces until combined. Shape dough into 3/4-inch balls. Roll balls in coarse sugar. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, flatten the cookies to about 1/4 inch thick.
2. Bake in preheated oven for 8 to 10 minutes or until the edges of the cookies are firm. Cool for 1 minute on the cookie sheet. Transfer to a wire rack and let cool.
3. Meanwhile, for the filling, combine cream cheese, peanut butter, and honey. Spread filling on bottoms of half the cookies. Top with remaining cookies, bottom sides down.
4. TO STORE: Layer assembled cookies between waxed paper in an airtight container, cover. Store at room temperature for up to three days or freeze for up to three months.
5. **Makes about 20-25 sandwich cookies.