lumicero/recipes-ing2inst huggingface dataset:
Title: Rosemary-Orange Shortbread Cookies
Ingredients:
- 1/2 sugar
- 2 1/2 rosemary
- 1 orange
- 1/8 salt
- 2 1/4 flour
- 8 unsalted butter
- 2
Instructions:
1. In a food processor, process the sugar, rosemary, zest and salt for several minutes, until the sugar has colored and the rosemary is chopped very fine. Add the flour, scraping up the contents at the bottom of the bowl to blend the mixture evenly. Sprinkle the butter over the mixture. Process in pulses until no bits of butter are visible; the dough should not quite be clumping or coming together. Drizzle the Orangecello or orange juice over the mixture. Process using 10 to 15 one-second pulses; stop and stir to scrape up and incorporate the mixture on the bottom as necessary. Stop processing as soon as the mixture begins to come together.
2. Turn out the dough onto a large sheet of baking parchment or wax paper. Gently knead it just until evenly blended and cohesive. If it is slightly dry or crumbly, gradually knead in 1 or 2 more teaspoons of Orangecello; if it is soft, sprinkle over a tablespoon or so of flour and knead in until slightly firmer.
3. Divide the dough into thirds. Roll out each portion between sheets of baking parchment or wax paper to a round measuring a generous 1/8-inch thick; be sure the thickness is uniform. Check the undersides and smooth out any wrinkles. Stack the dough portions (paper attached) on a tray or baking sheet. Freeze for at least 10 minutes and up to 24 hours. If the frozen dough is hard, let it warm up and soften just slightly before using.
4. When ready to bake, place a rack in the middle third of the oven; preheat to 350 degrees. Line several baking sheets with baking parchment, or spray lightly with nonstick cooking spray.
5. Working with one dough portion and keeping the others chilled, peel off one of the sheets of paper, then pat it back into place. Invert the dough, then peel off and discard the second sheet. Using a 2 1/2- to 2 3/4-inch (or similar) round or scalloped cutter, cut out the cookies. Use a spatula to transfer them to the lined baking sheets, spacing them about 1 1/2 inches apart. If the dough becomes too soft to work with, return it to the freezer until it firms up, then continue. Repeat the process with the other portions of dough. Combine the dough scraps and continue rolling, chilling and cutting out until it is all used.
6. Bake one sheet at a time on the middle rack for 5 minutes. Rotate the sheet from front to back and bake for 3 to 5 minutes or until the cookies are just faintly rimmed with brown; watch carefully, as they brown rapidly near the end of baking. Let the pans cool on wire racks for about 3 minutes, until the cookies firm up, then use a wide spatula to gently transfer the cookies to racks. Cool completely.
Title: Sara's 5-Cup Salad
Ingredients:
- 1 pineapple tidbits
- 1 mandarin oranges
- 1 miniature marshmallow
- 1 vanilla yogurt
- 1
Instructions:
1. Combine all ingredients except yogurt in large bowl.
2. Gently stir in vanilla yogurt.
3. Cover and chill one hour before serving.
4. Suggestion: Try other fruits in addition.
5. Suggestion: Try other flavors of yogurt (strawberry is really tasty!).
Title: Spritz
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 vanilla
- 4 flour
- 1 egg
- 1 baking powder
Instructions:
1. Preheat oven to 400.
2. Cream butter and sugar.
3. Add vanilla and egg while beating.
4. Add flour and baking powder.
5. Bake 8 minutes.
Title: Lime and Ginger Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 1/2 ground ginger
- 1 1/2 baking powder
- 1/2 salt
- 2 eggs
- 2/3 buttermilk
- 1/2 unsalted butter
- 1 lime zest
- 1 vanilla extract
- 2 1/4 powdered sugar
- 3 unsalted butter
- 3 lime juice
- 1 lime zest
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
3. In a large bowl, whisk together the flour, sugar, ginger, baking powder and salt.
4. Add eggs, buttermilk, butter, lime zest and vanilla to flour mixture.
5. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6. Scrape sides and bottom of bowl with a spatula.
7. Beat on medium speed for 1 minute.
8. Spread batter even into prepared pan.
9. Bake for 40-45 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
10. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
11. Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lime juice and lime zest until blended and smooth; use immediately.
12. Spread icing over top of cooled cake.
Title: Lemon Melt Away Cookies
Ingredients:
- 3/4 butter
- 1/3 powdered sugar
- 1 lemon zest
- 1 lemon juice
- 1 1/4 all-purpose flour
- 1/2 cornstarch
- 1/4 butter
- 1 lemon zest
- 1 lemon juice
- 3/4 powdered sugar
Instructions:
1. In a large bowl at low speed, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and lemon juice; beat well. Add flour and cornstarch into butter mixture and mix well until well combined.
2. Divide dough in half and shape each half into 8" x 1" rolls. Wrap each individual roll in plastic wrap. Refrigerate until firm, approximately 1 to 2 hours.
3. Preheat oven to 350 degrees F.
4. Using a sharp knife, cut each roll into 1/4-inch slices. Place cookie slices onto ungreased cookie sheets, place 2 inches apart on cookie sheet, and bake approximately 8 to 12 minutes or until bottoms are light brown (tops should not brown). Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies.
5. Frosting:
6. In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.
7. NOTE: Additional lemon juice may be needed to get the frosting thin enough.
Title: Ginger Orange Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 baking soda
- 1/2 butter
- 1 1/4 sugar
- 3 eggs
- 1/2 fresh ginger
- 1 tangerines
- 2 lemon juice
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 325°; insert liners into cupcake pans .
2. In a bowl, sift flour, baking powder, salt, and baking soda.
3. Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
4. Reduce speed to low, add eggs in one at a time, mixing well.
5. Add in half the orange juice and the ginger to the batter.
6. Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
7. Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
8. Remove from oven and cool on wire rack for 10 minutes.
9. Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
10. Remove from heat and glaze cupcakes with a tablespoon each.
11. Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.
Title: Fudgy Saucepan Brownies
Ingredients:
- 3/4 butter
- 4 margarine
- 2 sugar
- 4 eggs
- 1 1/2 unsifted flour
- 1/2 salt
- 1 1/2 vanilla
- 1 3/4 pecans
Instructions:
1. Preheat oven to 375.
2. Melt butter and chocolates in a large, heavy saucepan over lowest heat.
3. Off heat, mix in remaining ingredients in order listed besting well after each addition.
4. Pour batter into a greased 9x9x2" pan and bake for 40 minutes, until brownies just begin to pull from sides of pan.
5. Cool pan of brownies upright on a wire rack until room temperature. Patience is a virtue! For a more developed flavor, allow brownies to cool for 6 hours, or overnight.
Title: Vegan Snickerdoodles
Ingredients:
- 3 unbleached flour
- 2/3 arrowroot
- 1 baking soda
- 1/4 salt
- 1 1/2 cinnamon
- 2 vegan margarine
- 1/2 water
- 1/3 vanilla
- 2 water
- 2
Instructions:
1. Sift the flour, arrowroot, baking soda, salt and set aside.
2. Stir 2 TBSP sugar, cinnamon together.
3. In third bowl put the remaining ingredients and stir until smooth.
4. Roll into 1 inch balls and put on platter. Sprinkle wate5r on tops and run hands over to lightly moisten. Work in batches. Shake off excess water. Roll each in cinnamon sugar to coat on all sides. Place on ungreased cookie sheets about 1 inch apart.
5. Bake at 350F for 8 minutes. Remove. Allow to cool on sheets a bit before transfering them to rack.
6. Store in airtight container.
Title: Melting Pot Bananas Foster Fondue
Ingredients:
- 1/2 banana
- 4 white chocolate
- 1/4 butter
- 1/2 light brown sugar
- 1 1/2 vanilla extract
- 1/4 cinnamon
- 1/4 rum
- 1/4
Instructions:
1. Melt butter over low heat. Add brown sugar, cinnamon & vanilla extract, mix until sugar dissolves. Remove from heat; add banana liqueur and Capt. Morgan's Spiced Rum.
2. Transfer to 2 quart container. Refrigerate. Slurry Shelf Life: 7 Days.
3. Set aside in a dressing boat 1 ounce of slurry and banana. Turn burner to high. Place 4 ounces white chocolate into fondue pot liner. Heat to 125 degrees. When hot, add slurry to white chocolate. Flambé with 151 proof Rum, allow sugar to begin to caramelize. Sprinkle cinnamon into flames to create sparkle effect, mix chocolate mixture well, turn burner to low and enjoy!
Title: Decadent Butterfinger Cake
Ingredients:
- 18 1/4 water
- 1 eggs
- 1/3 sweetened condensed milk
- 3 Cool Whip
- 5
- 1
Instructions:
1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
5. Enjoy!
6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.
Title: Low-Fat Brownies
Ingredients:
- 2 baking chocolate
- 2 vanilla
- 1 1/2 sugar
- 1/4 salt
- 3 eggs
- 2 maple syrup
- 3/4 unsweetened applesauce
- 1 canola oil
- 1/4 cake flour
- 1 cocoa powder
- 3/4 bittersweet chocolate pieces
- 6 confectioners' sugar
Instructions:
1. Prehaet oven to 350 degrees F.
2. Line a 9-by-9-inch baking pan with parchment paper, or grease it lightly.
3. In the top of a double boiler with water on a low simmer, melt the baking chocolate with the vanilla. Remove from the stove. and tranfer the mixture to a large mixing bowl. Stir in the sugar, salt, eggs and egg whites until smooth. Mix in the syrup or honey, apple sauce and canola oil. Sift together the flour and cocoa powder over the batter and carefully fold in.
4. until mixture is smooth. Add the bittersweet chocolate, if using, and gently combine. Do not over mix.
5. Pour batter into the prepared pan and bake for about 45 minutes or until a wooden pick inserted in center comes out clean. Cool on rack and dust with confectioner's sugar.
Title: Great Aunt Lola's "dang Good Pie"!
Ingredients:
- 3/8 butter
- 3 eggs
- 3 flour
- 1 1/2 sugar
- 1 crushed pineapple
- 1 coconut flakes
- 1
Instructions:
1. Melt butter and mix with remaining ingredients.
2. Pour filling into unbaked pie shell.
3. Bake in 350° oven for 1 hour or until set and browned.
Title: Yum Yum Cake
Ingredients:
- 1 flour
- 1/2 pecans
- 1/2 butter
- 1 cream cheese
- 1 powdered sugar
- 2 Cool Whip
- 1 instant chocolate pudding mix
- 1 milk
- 1 instant vanilla pudding
- 1 milk
- 2 Cool Whip
Instructions:
1. Crust: Mix furst three ingredients and press into 9x13 pan.
2. Bake at 350 about 15 minute; Cool.
3. Layer 1: Cream together the cream cheese and powdered sugar; Fold in 2c cups of the cool whip; Spread over crust; Cool about 10 minutes.
4. Layer 2: Mix the chocolate pudding with 3/4c milk; Spread over layer 1.
5. Let set for about 10 minute Layer 3: Mix the vanilla pudding with 3/4c milk.
6. Spread over layer 2.
7. Let set for about 10 minute Layer 4: Spread cool whip over top and sprinkle with chopped pecans.
8. Let set in refrigerator still set.
Title: Yummy Vegan Chocolate Chip Peanut Butter Cake
Ingredients:
- 1 whole wheat pastry flour
- 1 baking powder
- 1 1/2 sugar
- 1/3 salt
- 1/2 applesauce
- 1/2 soymilk
- 1/2 peanut butter
- 1/2
- 1
- 1/3
Instructions:
1. Preheat over to 350°F Oil a 9 inch square or round cake pan.
2. Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir.
3. Combine the applesauce, non dairy milk, and peanut butter in another bowl and mix till smooth. Mix witht he dry ingredients and whisk till creamy and smooth.
4. Stir in the chocolate chips (and almonds, if you decide to put them in) and pour in the pan. Bake for 25 to 30 minutes, or till a fork can go in and out with no batter.
5. Allow to cool at room, and serve, yum!
Title: Oreo Cupcakes With Oreo Buttercream
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 16 unsalted butter
- 2 sugar
- 5 eggs
- 1 1/4 buttermilk
- 1 vanilla extract
- 20 butter
- 8 vegetable shortening
- 1/2 powdered sugar
- 4 vanilla extract
- 1/2
- 6
- 10
Instructions:
1. Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
2. Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
3. Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
4. For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
5. Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.
Title: Strawberry Refrigerator Cake
Ingredients:
- 1 milk
- 2 instant vanilla pudding
- 1 Cool Whip
- 1 fresh strawberries
- 1 pecans
- 1
- 1/3
Instructions:
1. Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
2. When baked, remove from the oven and let it cool completely.
3. Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
4. Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
5. Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
6. While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
7. Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
8. Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
9. Refrigerate for at least 4 hours, then slice and serve.
Title: Rainbow Cookies
Ingredients:
- 8 almond paste
- 1 butter
- 1 white sugar
- 4 eggs
- 2 all-purpose flour
- 1 heavy cream
- 6 butter
- 6
- 1/4
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
2. In a large bowl, break apart almond paste with a fork, and cream together with 1 cup butter, sugar, almond extract, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned.
4. Carefully remove from pan and parchment paper, and cool completely on wire racks.
5. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer.
6. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
7. Melt chocolate chips with heavy cream and 2 tablespoons butter. Remove cookies from fridge and remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Title: Chocolate-Peanut Butter Cake With Baby Ruth Frosting
Ingredients:
- 1 creamy peanut butter
- 1 butter
- 6 margarine
- 1/2 Carnation Evaporated Milk
- 1 granulated sugar
- 1 sweetened flaked coconut
- 1
- 1/2
- 2
Instructions:
1. PREHEAT oven to 350° Lightly grease and flour 13 x 9-inch baking pan.
2. PREPARE cake mix batter according to package directions, adding peanut butter before mixing.Pour into prepared pan.
3. BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
4. Cool completely in pan on wire rack.
5. PLACE chopped Baby Ruth and butter in medium, heavy-duty saucepan.
6. Cook over low heat, stirring frequently, until Baby Ruth is melted.
7. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl.
8. Add to Baby Ruth mixture.
9. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened.
10. Cool in refrigerator for 30 minutes; stir.
11. FROST cake with Baby Ruth frosting.
12. Refrigerate cake until ready to serve.
Title: Sweet Halloween Candy Munch
Ingredients:
- 1 peanuts
- 1 butter
- 1 brown sugar
- 1 light corn syrup
- 1 vanilla
- 1 baking soda
- 1/2
- 1
- 1/4
- 1
Instructions:
1. Melt butter, brown sugar and corn syrup in microwave for a minute or so until liquefied together.
2. Mix in vanilla and baking soda.
3. Put cereal and pretzels into a brown paper grocery bag and then pour the melted liquid on top of the cereal and pretzel mix. Shake bag to mix and put in the microwave for another minute. (You may need to put into smaller batched if it doesn't all fit in your microwave).
4. Let cool and add the rest - peanuts, M&M's, butterscotch chips and candy corn.
5. Can be made without the candy corn if its not Halloween time! Makes a lot!
Title: White Chocolate Oatmeal-Cranberry Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 cinnamon
- 3/4 butter
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 oats
- 1 dried cranberries
- 4 white chocolate
Instructions:
1. Mix flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
2. In another bowl cream butter, brown sugar, sugar, both eggs, and vanilla.
3. Slowly add the flour mixture and blend well.
4. Fold in oats (instant and pre-cooked do not work well), dried cranberries, and chopped white chocoate.
5. Bake at 350 degrees for 11-15 minutes on prepared baking sheets. Space them about 2" apart.
6. Let cool, eat, and remember to share!
Title: Orange-Pecan Pie
Ingredients:
- 1 all-purpose flour
- 1 salt
- 1/2 shortening
- 1/2 cold water
- 2 -3 sugar
- 2/3 sugar
- 1/3 butter
- 1 margarine
- 1 -2 corn syrup
- 1/2 salt
- 3 eggs
- 1 pecan halves
- 1/4 shortening
- 1 sugar
- 1/4 cornstarch
- 1
- 3/4
- 2
- 1
Instructions:
1. In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
4. In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
6. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.
Title: Chocolate-Covered Cherry Cookies
Ingredients:
- 1 maraschino cherries
- 4 maraschino cherry juice
- 1/2 butter
- 1 1/2 flour
- 1 sugar
- 1/2 egg
- 1 baking soda
- 1/4 baking powder
- 1/4 sweetened condensed milk
- 1/2
- 1/3
Instructions:
1. Preheat your oven to 350°.
2. Separate your cherries from the jar, saving the juice for later.
3. In an electric mixer, beat butter till soft.
4. Add 3/4 cup of flour and mix. Then add sugar, cocoa powder, egg, baking soda, and 1 teaspoon of the cherry juice. Be sure to scrape the sides or you will have tough cookies.
5. Add the remaining 3/4 cup of flour.
6. Taking a regular breakfast spoon, fill barely with the dough. Flatten in your hands, and place a cherry in the middle. Form the dough around the cherry, making sure there are no cracks because the cookies will dry out.
7. Place on a nonstick baking sheet about an inch or so apart.
8. Wash your fingers occasionally because the dough will start to gather on your fingertips and will make it very hard to not rip the dough up.
9. Before you bake, prepare your frosting.
10. In a small saucepan, stir together chocolate chips and sweetened condensed milk.
11. Cook over low heat until the chocolate is melted. Remove from heat and add reserved cherry juice, 1 tablespoon at a time, just until it is smooth enough for you to spread. (Should it get cold and you need to reheat it, do it over low heat and add another tablespoon of the cherry juice, stirring constantly until it is warm.).
12. Bake in preheated oven for about 8 to 10 minutes. They start to dry out on the top when they are done.
13. Remove from sheet and place on a cooling rack right away.
14. Frost your cookies right away while they are warm.
15. Delicious warm, but also wonderful cool. Keep covered in the fridge to keep the consistency.