lumicero/recipes-ing2inst huggingface dataset:
Title: MANGO PURÉE With MIXED BERRIES & COINTREAU
Ingredients:
- 2 mangoes
- 2 vanilla yogurt
- 1/2 raspberries
- 1/2 blackberry
- 1/3 Cointreau liqueur
- 1 orange zest
- 1 powdered sugar
- 1/4
Instructions:
1. In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.
2. Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.
3. When ready to serve, top each glass with the macerated berries using a slotted spoon.
Title: Pumpkin Oat Cake
Ingredients:
- 3 all-purpose flour
- 3 baking powder
- 1/2 baking soda
- 1 salt
- 1 ground cinnamon
- 2 pumpkin pie spice
- 1/2 ground cloves
- 3 eggs
- 1 1/2 golden brown sugar
- 3/4 milk
- 1/2 canned solid-pack pumpkin
- 1 quick oats
- 1 1/2 oats
- 1/2 walnuts
- 1/2 pecans
- 2 raisins
- 1 dried cranberries
- 4 -6 butter
- powdered sugar
- milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 12 cup fluted tube pan.
3. In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
4. In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
5. At low speed, blend flour mixture until smooth, and then add oats.
6. Fold in any nuts or fruits last.
7. bake until a cake tester inserted in the center comes out clean appx.
8. 60 minutes.
9. Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.
Title: Meringue-Topped Strawberry Shortcake
Ingredients:
- 1 fresh strawberries
- 1/2 granulated sugar
- 2 1/3 Bisquick baking mix
- 3 granulated sugar
- 3 margarine
- 1/2 butter
- 2 milk
- 1/4 powdered sugar
- 1/4 granulated sugar
- 1 granulated sugar
Instructions:
1. Slice strawberries; sprinkle with 1/2 cup sugar and let stand 1 hour.
2. Heat oven to 375 degrees.
3. Mix baking mix, 3 tablespoons sugar, the margarine and milk until soft dough forms.
4. Gently smooth into ball on cloth-covered board dusted with baking mix.
5. Knead 8-10 times.
6. Pat in ungreased round pan, 9X 1&1/2 inches.
7. Beat egg whites until foamy. Beat in powdered sugar and 1/4 cup granulated sugar, 1 tablespoons at a time; continue beating until stiff and glossy.
8. Spread meringue on dough; sprinkle with 1 tablespoons granulated sugar.
9. Bake until delicate brown, 25 to 30 minutes.
10. Cool 10 minutes.
11. Run knife around edge to loosen; turn onto cloth-covered board.
12. Invert on wire rack; cool completely.
13. Serve with strawberries.
Title: Hazelnut Torte
Ingredients:
- 6 eggs
- 3/4 sugar
- 1/3 flour
- 1/4 ground hazelnuts
- 1 sugar
- 1 vanilla
- 1
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Beat egg white in a large bowl, until soft peaks form.
3. Slowly beat in 1/4 cup sugar till stiff peaks form.
4. In small mixing bowl beat egg yolks with 1/2 cup sugar until thick. Add breadcrumbs, flour and 2/3 cup hazelnuts.
5. Carefully fold yolk mixture into the egg whites.
6. Spread in a 10x2-inch springform pan.
7. Bake 40-50 minutes, or until cake springs back when touched lightly.
8. Place on wire rack to cool.
9. Beat whipping cream with 1 tbsp sugar and vanilla.
10. Take cake out of pan and cut it horizontally, into 2 layers.
11. Place one layer on serving platter and frost with 1/3rd of the whipped cream.
12. Top with the second layer and frost it with another 3rd of the whipped cream.
13. Frost sides of torte with half of the remaining whipped cream, and carefully press remaining ground hazelnuts into the sides.
14. Decorate top of torte with remaining whipped cream, using a pastry bag.
Title: Lemon Poppyseed Cake With Lemon Cream Cheese Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 1 3/4 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 1/2 vanilla extract
- 1/2 eggs
- 4 milk
- 3/4 fresh lemon juice
- 1/2 fresh lemon zest
- 2 poppy seeds
- 2 cream cheese
- 16 butter
- 3/4 powdered sugar
- 10 fresh lemon juice
- 1 fresh lemon zest
- 1
Instructions:
1. Cake:
2. . Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
3. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
4. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
5. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
6. Add half of the dry ingredients to the batter and mix until mostly combined.
7. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
9. Add the lemon zest and poppy seeds and gently stir to combine.
10. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
12. Frosting:
13. add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
14. Add about half of the powdered sugar and mix until well combined and smooth.
15. Add the lemon juice and zest and mix until well combined.
16. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
17. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
18. Place the first cake on a serving plate or a cardboard cake round.
19. Spread about 1 cup of frosting evenly on top of the cake.
20. Add the second layer of cake and another cup of frosting.
21. Top the cake with the remaining layer and frost the outside of the cake.
Title: Oatmeal Crispies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 salt
- 1 baking soda
- 3 quick oats
- 1/2
Instructions:
1. Mix the dry ingredients together first,.
2. then add your eggs, vanilla and shorting.
3. After all ingredients are mixed, form into an oblong log.
4. Wrap your log in wax paper and place into the freezer for about two hours.
5. Remove and slice your cookies and place them on a cookie sheet, that has been sprayed with Pam or some other spray.
6. Place in a 350 degree oven for 10-12 minutes.
7. Let cool and enjoy.
Title: Raspberry Cream Torte
Ingredients:
- 2 icing sugar
- 1/3 sugar
- 6 all-purpose flour
- 1 1/2 unsalted butter
- 1 water
- 3/4 vanilla
- 2 unsweetened raspberries
- 1
- 2
- 1/2
- 2
Instructions:
1. Wafers:
2. Trace two 8-inch circles on each of two pieces of parchment paper.
3. Invert and place on baking sheets.
4. In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
5. Drop 1/3 cup batter onto each circle, gently spread to cover circle.
6. Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
7. Using metal spatula, transfer wafers to flat surface, let cool completely.
8. Repeat with remaining batter to make 9 wafers.
9. (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
10. Raspberry Sauce:
11. In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
12. Whisk in sugar and liqueur if using.
13. (Sauce can be covered and refrigerated for up to 3 days.)
14. In bowl, whip cream with icing sugar.
15. Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
16. Drizzle with 1/4 cup of the raspberry sauce.
17. Repeat layering with remaining wafers, cream and sauce.
18. Top with remaining wafer.
19. Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
20. Top last wafer with sifted icing sugar and whole half-frozen raspberries.
21. (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).
Title: Baked Apple Crisp
Ingredients:
- 12 apples
- 2 lemon juice
- 2 water
- 3 porridge oats
- 6 soft brown sugar
- 4 butter
- 2 creme fraiche
- flour
Instructions:
1. Preheat the oven to 375°F .
2. Put the apples in a bowl with 4oz soft brown sugar, lemon juice and water toss together.
3. Then place in greased ovenproof baking dish.
4. Mix together the melted butter with the remaining sugar, and then stir in the flour and oats until evenly mixed.
5. Pour over apples. Bake for 35 mins or until the top is golden brown and bubbling.
6. Serve warm with a spoonful of crème friache or Greek yogurt.
Title: Salted Caramel-Chocolate Cupcakes
Ingredients:
- 1/2 butter
- 0.5 cream cheese
- 1 1/4 sugar
- 3/4 dark brown sugar
- 4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 sour cream
- 8 butter
- 1/4 cream cheese
- 2 vanilla extract
- 1/2 kosher salt
- 1 powdered sugar
- 2 milk
- 1/4 milk
- 1
- 3
- 15
- 1
Instructions:
1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
4. Microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in 2 tablespoons whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish, if desired.
5. Salted Caramel Buttercream:.
6. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
7. Gradually add powdered sugar alternately with 3 tablespoons milk, beating at low speed until blended and smooth after each addition.
8. Melt caramels with 1 tablespoons milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.).
9. Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.
Title: Brown Sugar Pecan Shortbread
Ingredients:
- 1 1/2 flour
- 1/4 cornstarch
- 3 pecans
- 1/8 salt
- 1/2 butter
- 1/2 dark brown sugar
- 1/4 turbinado sugar
- 2
Instructions:
1. Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
2. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
3. Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.)
4. Sprinkle ice water over flour mixture; beat at low speed just until combined.
5. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
6. Chill 1 hour or until very firm.
7. Preheat oven to 350°.
8. Line baking sheets with parchment paper.
9. Unwrap dough; cut each log into 16 slices using a serrated knife.
10. Place dough circles 1 inch apart on prepared baking sheets.
11. Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
12. Bake for 18 minutes or until lightly browned.
13. Remove from baking sheets; cool on a wire rack.
Title: Chocolate-Dipped Cherries With Pistachios
Ingredients:
- 1/2 pistachios
- 4 dark chocolate
- 4 heavy cream
- 1 sweet cherries
Instructions:
1. Line a baking sheet with parchment paper and set aside. Place the pistachios in a shallow bowl and set aside. Place chocolate in a medium bowl and set aside.
2. Bring cream to a simmer in a small saucepan over medium-high heat.
3. Pour hot cream over chocolate and let sit for about 30 seconds; stir until the chocolate melts completely.
4. Holding by the stem, dip the bottom of a cherry in the chocolate mixture, lightly shake off excess chocolate, and dip the cherry in the chopped pistachios.
5. Transfer to the prepared sheet pan. Repeat with remaining cherries, refrigerate for 10 minutes, and store in a cool, dry place. Cherries will keep for several hours. Enjoy!
Title: Chocolate Lover's Pumpkin Pie!
Ingredients:
- 1 sweetened condensed milk
- 1/2 eggs
- 1 canned pumpkin
- 2 pumpkin pie spice
- 2
- 1
- 2
Instructions:
1. Preheat oven to 375°F.
2. Blind bake your pie shell, by lining it with foil, and filling it with dry beans, rice, or pie weights. ( this will keep it from getting puffed up in areas, and also keeps the crust crunchy.) Bake for 10-12 minute.
3. Remove from oven ,and remove the foil and beans.
4. Turn the oven down to 325°F.
5. Meanwhile blend the Nutella with 1/2 c of the condensed milk and the 2 egg yolks. Stir well to combine. Pour this into your prepared pie crust. Bake for 30 minute.
6. In another bowl combine the remaining condensed milk with the 2 whole eggs, pumpkin, and pumpkin pie spice. stir well, so there are no lumps. (I whisked the milk, eggs and spice together with a fork and then combined it with the canned pumpkin).
7. when the choc.layer is finished baking. Spoon this mixture over it and return it to the oven for aprox. 40 more minute or until a knife inserted in the center comes out clean. Cool completely and then refrigerate for at least 2 hours. YUMMMMM! :-).
Title: Uper Chocolatey Coca Cola Cake
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/2 all-purpose flour
- 3 salt
- 2 eggs
- 2 buttermilk
- 1/2 baking soda
- 2 vanilla
- 1/2 butter
- 1 milk
- 1 vanilla
- 1/2 confectioners' sugar
- 2 pecans
- 6
- 1
- 3 3/4
- 1
Instructions:
1. CAKE:
2. Preheat oven to 350 degrees.
3. Grease and flour a 11 X 13 pan.
4. In a medium saucepan, combine Coke, oil, butter and cocoa and bring it to a boil.
5. In a large bowl, combine sugar, flour and salt.
6. Pour Coke mixture into the flour mixture and mix well.
7. Add eggs, buttermilk, baking soda and vanilla and mix well.
8. Pour in to prepared pan and bake for 25 - 30 minutes or until a toothpick comes out clean.
9. FROSTING:
10. n a medium saucepan, combine butter, cocoa and milk.
11. Heat until butter melts and mix well.
12. Add vanilla, confectioners sugar and mix well.
13. Fold in pecan pieces.
14. Spread on cake while still warm.
Title: Rocky Road Cookie Sandwiches
Ingredients:
- 8 unsalted butter
- 3/4 dark brown sugar
- 1 egg
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 vanilla extract
- 1 flour
- 2 flour
- 1 chocolate chips
- 1/2 marshmallow cream
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. Line 2 large cookie sheets with parchment paper.
3. Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes.
4. Beat in the egg.
5. Mix in the salt, baking powder, and baking soda at low speed, then mix in the vanilla and flour.
6. Stir in the chocolate chips and almonds.
7. Drop 10 rounded tablespoonfuls of dough onto the prepared cookie sheets.
8. Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes.
9. Transfer the cookie sheets to racks to cool completely.
10. Sandwich the cookies with 2 tablespoons marshmallow each.
Title: Chocolate-Filled Russian Tea Cakes
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 flour
- 1/4 salt
- 3/4 pecans
- 48 powdered sugar
- 1
Instructions:
1. Heat oven to 400.
2. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended.
3. On low speed, beat in flour, salt and pecans.
4. For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball.
5. Place 2 inches apart on ungreased cookie sheet.
6. Bake 12-15 minutes or until set and bottoms start to turn golden brown.
7. SUGAR COATING:
8. Combine powdered sugar and red and green sugar.
9. Mix well.
10. Immediately remove baked cookies from cookies sheets and roll in sugar coating.
11. Cool completely on cooling racks, about 30 minutes.
12. Roll in sugar coating again.
Title: Rhubarb Brown Sugar Loaf
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/4 brown sugar
- 1 egg
- 1 buttermilk
- 1 vanilla
- 1 rhubarb
- 2 brown sugar
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
2. Combine flour, soda, and salt and set aside.
3. In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
4. Pour batter into the loaf pans.
5. Mix topping ingredients and spoon evenly as possible over both loaves.
6. Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
Title: Zucchini Crisp
Ingredients:
- 12 zucchini
- 3/4 cinnamon
- 1 1/2 cinnamon
- 1 sugar
- 1/2 nutmeg
- 2/3 lemon juice
- 3 flour
- 1 sugar
- 1 butter
- 1/2 salt
Instructions:
1. Cut zucchini in half lengthwise. remove seeds and peel. cut zucchini halves into slices like an apple. in large pot, simmer sliced zucchini in lemon juice until tender.
2. combine crust ingredients in large bowl, mix till crumbly.
3. add sugar, 3/4 teaspoon cinnamon, and nutmeg to tender zucchini mixture. stir. then add 1/2 cup of the "crust mixture." continue to simmer till thick. let cool.
4. pat 1/2 of the crust mixture into a lightly greased 13 x 9 pan. bake at 350 for 10 minutes.
5. spread the zucchini mixture over the crust. add remaining 1 1/2 teaspoon of cinnamon to remaining crust mixture, and sprinkle this over the zucchini mixture.
6. bake at 350 for 40 minutes.
Title: Chewy Nutella Crinkles
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 shortening
- 1/4 granulated sugar
- 1 1/3 vanilla extract
- 1 eggs
- 2 milk
- 1/3 toasted hazelnuts
- 1/2 hazelnuts
- 2 confectioners' sugar
Instructions:
1. Stir together flour, baking powder and salt in a medium bowl; set aside.
2. Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined.
3. Add sugar; beat on medium speed until fluffy.
4. Add vanilla extract and eggs; beat just until combined.
5. Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined.
6. Use a spoon to stir in 1/2 cup chopped hazelnuts. Cover and chill for several hours or until firm.
7. Heat oven to 375 degrees F.
8. Shape the dough into 1- or 1 1/2-inch balls.
9. Roll the balls in finely chopped hazelnuts, then roll in confectioners' sugar.
10. Place the balls 2 inches apart on a lightly greased cookie sheet.
11. Bake for 8 to 10 minutes or until surface is cracked and cookies are set.
12. Cool cookies on a wire rack.
Title: Vegan Gingerbread Cookies!
Ingredients:
- 1/4 canola oil
- 1/4 applesauce
- 1/4 sugar
- 1 stevia
- 1/4 molasses
- 1/4 plain soymilk
- 2 whole wheat pastry flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 1/2 ground nutmeg
- ground cloves
- ground cinnamon
- ground ginger
Instructions:
1. In a large bowl beat together oil and sugar for about 3 minutes. Add applesauce, stevia, molasses and soymilk. molasses and soymilk won't really blend with the oil but that's ok.
2. In a sepearte bowl, sift together all the other ingredients.
3. Add the dry ingredients to the wet in batches. MIx together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).
4. Preheat oven to 350°F Lightly grease your cookie sheets.
5. On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.
6. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.
Title: Tunnel of Fudge Cake
Ingredients:
- 1 1/2 butter
- 6 eggs
- 1 1/2 sugar
- 2 all-purpose flour
- 1 walnuts
- 2
Instructions:
1. Cream butter and eggs in bowl.
2. Add sugar, flour, frosting mix and walnuts; mix well.
3. Pour into greased Bundt pan.
4. Bake at 350° for 65 to 70 minutes or until cake tests done.
5. Cool in pan for 1 hour.
6. Invert onto serving plate.
7. Cool for 1 hour longer, then frost with your favorite frosting.
Title: Marinated Fruit Medley
Ingredients:
- 5 oranges
- 2 kiwi fruits
- 1 maraschino cherries
- 1 anise seed
- 1 granulated sugar
- 1/2
Instructions:
1. Combine all ingredients in a large bowl and stir until sugar dissolves.
2. Cover and chill 8 hours or overnight to allow flavors to blend.
3. Store in an airtight container in refrigerator.
Title: Amarula and Chocolate-Covered Strawberries
Ingredients:
- 1 half-and-half cream
- 3/4 Amarula cream liqueur
- 1 -2 fresh strawberries
- 60
Instructions:
1. In the top of a double boiler, over hot water, slowly melt chocolate.
2. Add cream, stirring until smooth.
3. Remove from heat and blend Amarula until completely mixed into chocolate.
4. Hold each berry by stem, swirl in chocolate to partially cover.
5. Place on waxed paper-lined cookie sheet.
6. Place in refrigerator until chocolate is set.
7. Transfer fruit onto a serving platter.
Title: Almond Cutout Cookies Ww
Ingredients:
- 1/3 granulated sugar
- 1/4 unsalted butter
- 1/4 vanilla extract
- 1/2 egg
- 1 flour
- 1 confectioners' sugar
- 2 salt
- 1/8
Instructions:
1. Pulse the granulated sugar and almonds in a food processor until finely ground. Cream the butter and sugar mixture until light and fluffy. Add the egg and beat to combine. Add the flour, confectioner's sugar and salt and mix just until a dough forms.
2. Divide the dough in half; wrap each piece in plastic wrap and flatten into a disk. Refrigerate the disks at least 4 hours or overnight.
3. Preheat oven to 350°F Line two large baking sheets with parchment paper. Working with one disk at a time, roll the dough out between two 2 sheets of lightly floured waxed paper to the thickness of 1/8-inch. Using a 2 1/4-inch cookie cutter of any shape, cut out the cookies, rerolling the scraps to make a total of 60 cookies. Place on cookie sheets, one inch apart; sprinkling with colored sugar if using.
4. Bake 1 sheet at a time, until the cookies are light on top but golden on the bottom, 10-11 minutes. Cool completely on a rack.