lumicero/recipes-ing2inst huggingface dataset:
Title: West Point Date Bars
Ingredients:
- 1 1/2 flour
- 1 1/2 brown sugar
- 2 rolled oats
- 4 baking soda
- 1/4 butter
- 1 dates
- 1 flour
- 4 brown sugar
- 1 vanilla
- 1 water
Instructions:
1. CRUST.
2. Combine sugar, flour, soda, oats.
3. Add melted butter.
4. Place mixture in greased pan, then put over this the filling, and crumble rest of mixture and place on top.
5. Pack mixture on bottom layer, and slightly pack down top crust.
6. Bake in moderate ove 30 or 45 minutes.
7. FILLING.
8. Place dates, flour, sugar, and water in sauce pan and cook until thick - stir constantly.
9. Add vanilla and place over 1st crust, then place on 2nd crus, and bake as mentioned above.
Title: Coconut Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 6 butter
- 1 powdered sugar
- 2 vanilla extract
- 1 roasted pecan
- 1
Instructions:
1. Beat cream cheese until creamy.
2. Add butter, sugar, and vanilla, beat until smooth.
3. Stir in coconut and pecans.
Title: Cranberry-Pecan Cheese Wafers
Ingredients:
- 1 1/2 pecans
- 1 1/2 dried sweetened cranberries
- 2 butter
- 4 extra-sharp cheddar cheese
- 1 1/2 salt
- 1 1/2 all-purpose flour
- 4 parchment paper
Instructions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
Title: Chocolate-Banana Phyllo Bundles
Ingredients:
- 1/4 bananas
- 3/4 phyllo dough
- 1/2
- 5
- 20
Instructions:
1. Preheat oven to 425 degrees F.
2. Combine grated chocolate and ice cream toppping.
3. place one sheet of phyllo on large work surface and spray with nonstick spray.
4. Place second sheet on top and press together to seal.
5. Spoon about 1 tablespoon of the chocolate mixture evenly over one narrow edge of phylorr using the back of the spoon.
6. Arrange about 1/2 of one banana evenly over chocolate mixture.
7. Fold the bottom edge of the phyllo over the sliced bananas, then fold the sides of the phyllo inward towards the center. Gently roll phyllo strip up from bottom to top.
8. Repeat until all phyllo and remaining ingredients are gone.
9. Place the bundles, with seams down, on baking tray. Spray with non stick spray and almonds.
10. Bake until edges are gold brown, about 10-20 minutes.
11. Serve warm, with a teaspoon of whipped topping, additional ice cream topping and powdered sugar, if desired.
Title: Light Carrot Cake /W Cream Cheese Frosting
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/2 table salt
- 8 eggs
- 1 light brown sugar
- 1 granulated sugar
- 1/2 carrot
- 1 light cream cheese
- 12 vanilla extract
- 1 confectioners' sugar
- 1 1/2
Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray, then line the bottom with parchment paper.
2. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix inches Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots.
3. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake in the pan for 10 minutes, then invert the cake onto a wire rack and remove the parchment paper. Flip the cake right-side up, and cool completely on a wire rack, about 2 hours, before frosting (if desired) and serving.
4. Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioners’ sugar and stir until thoroughly combined and smooth. Frost the top of the cake.
Title: Easy Fresh Fruit Cobbler
Ingredients:
- 2/3 sugar
- 2 flour
- 1/2 cinnamon
- 2 butter
- 1 sugar
- 2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/3 egg
- 3
- 1
Instructions:
1. Preheat oven to 350*F.
2. Arrange in a square 9x9x2 inch round pan or pie plate 3 or 4 cups fresh fruit.
3. Sprinkle with mixture of 4 four ingredients.
4. Sift together into a bowl and stir with fork untill well blended next 4 ingredients.
5. Then add last 3 ingredients.
6. Drop by spoonfuls over fruit.
7. Bake for 25 to 30 minutes.
Title: The Original Guenther House Chewy Brownies
Ingredients:
- 3/4 butter
- 1 3/4 sugar
- 3/4 vanilla extract
- 1/2 eggs
- 3 baking mix
- 1 3/4 butter
- 1/4 evaporated milk
- 5 confectioners' sugar
- 3 vanilla extract
- 2 1/2
- 1/4
Instructions:
1. Please note that the first 6 ingredients listed are for the brownies. The last 5 ingredients listed are for the chocolate frosting!
2. Preheat oven to 350°F and grease a 13x9x2-inch baking pan.
3. Beat butter, sugar, cocoa, and vanilla until well blended. Add eggs, mixing thoroughly. Gradually stir in Biscuit & Baking Mix, mixing until batter is smooth.
4. Pour into prepared pan. Bake 22 to 25 minutes. Remove from oven. Cool in pan on wire rack.
5. While brownies are cooling prepare the Chocolate Frosting.
6. Mix butter, milk and cocoa in a medium saucepan. Heat until boiling, stirring constantly. Remove from heat and stir in confectioners' sugar, blending well. Stir in vanilla. Frost cooled brownies.
Title: Sesame Grilled Fruit
Ingredients:
- 4 bananas
- 8 strawberries
- 1/2 lemon juice
- 2 ground cinnamon
- 1 nutmeg
- 1 sesame seeds
- 1/2
- 1
Instructions:
1. In large bowl, whisk together orange juice, lemon juice, agave nectar, cinnamon and nutmeg; set aside.
2. Wash bananas, leaving skin on.
3. Slice bananas in half crosswise, then again lengthwise.
4. Slice strawberries in half.
5. Add fruit to the juice mixture; toss gently to coat.
6. Allow to marinate in fridge for at least 30 minutes.
7. Remove fruit and reserve marinade (you'll need it later).
8. Coat large skillet with oil; place fruit, cut-side down, and allow to grill for 2-3 minutes over medium heat.
9. Remove strawberries and set aside.
10. Turn bananas over and continue cooking, skin side down, about 5 more minutes. Remove from heat when the skin begins to peel away from the banana. The bananas should still be slightly firm (not mushy).
11. In large bowl, combine 1 tbsp of marinade with sesame seeds; add bananas and strawberries and toss gently to coat.
12. Serve immediately.
Title: Apple Torte
Ingredients:
- 1/2 sugar
- 1/4 butter
- 4 water
- 1/4 vanilla extract
- 1 all-purpose flour
- 1/4 sugar
- 1/2 vanilla extract
- 1 fat free cream cheese
- 1 egg
- 4 rome apples
- 1/2 sugar
- 1/2 ground cinnamon
- 3/4 walnuts
- 2 cinnamon sticks
Instructions:
1. Preheat oven to 450 degrees.
2. Prepare crust by beating the first 4 ingredients with a mixer at medium speed until well blended.
3. Spoon flour into a measuring cup and level with a knife.
4. Add flour to sugar mixture, beating at med. to low speed until well blended.
5. Press crust into bottom and 3/4 inch up sides of a 9 inch springform pan coated with cooking spray.
6. To prepare filling beat 1/4 tsp sugar, 1/2 teaspoon vanilla, cream cheese and egg with a mixer at low speed until smooth.
7. Pour cream cheese mixture into prepared crust.
8. Combine apple, 1/2 cup sugar, and ground cinnamon in a bowl.
9. Spread apple mixture evenly over cream cheese mixture, sprinkle with nuts.
10. Bake at 450 degrees for 10 minutes. Reduce over temperature to 400 degrees (do not remove torte from oven)bake an additional 25 minutes or until lightly browned and filling is set.
11. Cool on wire rack.
12. Garnish with with cinnamon sticks if desired.
13. Yield 10 servings.
Title: Mincemeat Cookies With Coffee Icing
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 shortening
- 1 1/2 granulated sugar
- 3 eggs
- 1 1/3 confectioners' sugar
- 1 brewed coffee
- 3 butter
- 1/2 pecan halves
- 96
Instructions:
1. Heat oven to 375°F Line 2 cookie sheets with parchment paper.
2. For dough, whisk together flour, baking soda and salt in a medium bowl; set aside. Beat shortening and granulated sugar in a large mixer bowl on medium-high speed 2 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture just until combined. Stir in mincemenat until well mixed.
3. Drop dough by measured tablespoons onto prepared cookie sheets, 2 inches apart. Bake 10 - 12 minutes, until golden brown. Cool cookies on cookie sheets for 1 minute. Transer cookies to wire racks and cool completely.
4. Meanwhile, for coffee frosting beat together confectioners sugar, coffee and melted butter in a large mixer bowl on medium speed until smooth.
5. Frost each cookie with about a teaspoon of icing. Top each cookie with 1 pecan half.
Title: Banana Coconut Custard
Ingredients:
- 1 half-and-half
- 1 coconut milk
- 4 eggs
- 1/2 sugar
- 1 coconut
- 1 banana
- 1/2 vanilla
- 1 salt
Instructions:
1. Combine all ingredients together.
2. Butter a 1 1/2 quart souffle dish and pour in custard mixture.
3. Bake at 350 for 50 minutes.
Title: Flourless Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 egg
- 1 brown sugar
- 1/4 chocolate chips
- 1/2 oatmeal
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together.
3. roll a wallnut sized ball and place on ungreased cookie sheet.
4. bake for aprox. eight minutes.
5. when taking out of oven squash down a little with fork.
Title: Chocolate Chai Snickerdoodles
Ingredients:
- 2 1/4 sugar
- 1 ground cinnamon
- 1 ginger
- 1 cardamom
- 1/2 ground allspice
- 1/2 white pepper
- 1/2 unsalted butter
- 1 eggs
- 2 vanilla extract
- 2 flour
- 2 1/4 baking powder
- 1 1/2
Instructions:
1. Stir together the sugar with all the spices in a small bowl; remove 1/2 cup to a pie plate on the side for dredging the cookies. Add cocoa to small bowl with sugar/spice mixture and stir to blend.
2. Beat butter in an electric mixer bowl until fluffy. Add the spiced cocoa mixture and beat until creamy. Add eggs and vanilla, then add flour and baking powder at low speed until combined.
3. Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment lined baking sheets. Bake at 350 degrees 12-15 minutes. Cool in the pan for a few minutes before transfering to a rack to cool.
Title: Sweet Cherry Ice-Cream Dessert Sauce
Ingredients:
- 2 sweet cherries
- 1/2 sugar
- 1/4 water
- 1/4 light corn syrup
- 2 cornstarch
- 2 water
- 1 lemon juice
Instructions:
1. In sauce pan,combine cherries,sugar,1/4 c water and syrup.
2. Blend cornstarch with 2 tbls water.
3. Add to cherry mixture.
4. Cook over low heat,stirring constantly,until thickened.
5. Stir in lemon juice.
6. I listed cooking time not the time preparing the cherries.
Title: Raspberry Mousse
Ingredients:
- 1 3/4 water
- 6 raspberry gelatin powder
- 3/4 water
- 12
Instructions:
1. Boil 1 3/4 cup of water.
2. Put gelatin powder in bowl and add boiling water, cold water, and rasberry concentrate to it.
3. Let it chill in the frig for about 30 minutes.
4. In a larger bowl, combine that mixture with the whipped cream.
5. Beat them on medium speed for about 10 minutes with an electric mixer.
6. Chill for another 30 minutes.
Title: Dreamy Cookies and Cream
Ingredients:
- 10 milk
- 5 instant vanilla pudding
- 2 Cool Whip Topping
- 1
- 3/4
Instructions:
1. Pour milk into bowl.
2. add pudding mix and whisk 2 minutes.
3. Stir in crushed cookies, reserving the broken cookies.
4. Gently fold in cool whip.
5. Top with additional cookies.
Title: Soft, Chewy Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 sour cream
- 5 flour
- 4 baking soda
- 1 salt
- 1/2
Instructions:
1. Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
2. Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
3. Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
4. Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
5. Decorate as desired.
Title: Stained-Glass Christmas Tree Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1/2 sugar
- 2 light corn syrup
- 1/4 vanilla
- 3 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 15
Instructions:
1. Heat oven to 350°F Line cookie sheets with parchment paper. Place each color candy in separate resealable freezer plastic bag; seal bag. With rolling pin, coarsely crush candy; set aside.
2. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in corn syrup, vanilla and lemon extract. On low speed, gradually beat in flour, baking powder and salt.
3. Divide dough in half. On floured cloth-covered work surface, roll each half to 1/4 inch thickness. Cut dough with 3 inch christmas tree-shaped cookie cutter. Cut out and remove several smaller dough shapes from each cookie. If desired, reroll small cutouts with remaining dough. Fill each hole in tree shapes with about 1/2 teaspoons crushed candy.
4. Bake 8 to 10 minutes or until edges are light golden brown and candy is melted. Place cookie sheets on cooling racks; cool cookies 8 minutes. With back of metal pancake turner, gently lift warm cookies from foil; place on cooling racks. Cool completely, about 15 minutes, before storing in loosely covered containers.
Title: Quick, Easy Sugar Cookies Recipe
Ingredients:
- 2 3/4 flour
- 1 1/2 baking soda
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 cinnamon
- sugar
Instructions:
1. Preheat oven to 375°F In a bowl, mix flour and baking soda.
2. In a larger bowl, cream sugar and softened butter until smooth. Mix in the egg and vanilla extract. Blend in the dry ingredients slowly until combined. I first made these with a fork instead of a mixer and it was fine. Hand roll into balls (teaspoon size) and place on an ungreased cookie sheet. Optional: Roll the dough balls in a mix of cinnamon and sugar before placing on the baking sheet.
3. Bake 8 - 10 minutes or until light golden brown. Let the cookies cool for 2 minutes away from the heat before devouring.
Title: Heavenly Brownies
Ingredients:
- 15 1/4 butter
- 1/2 egg
- 1 pecans
- 1/2 powdered sugar
- 1 cream cheese
- 8 eggs
- 2
Instructions:
1. Preheat oven to 350.
2. Mix dry cake mix, butter, and egg. Add pecans if desired. Spread into 13x9 inch pan.
3. Beat powdered sugar, cream cheese, and remaining 2 eggs together.
4. Spread over bottom layer.
5. Bake 40 to 50 minutes or until golden brown.
Title: Chocolate Smartie Cake
Ingredients:
- 200 self-raising flour
- 2 baking powder
- 50 eggs
- 4 butter
- 300 brown sugar
- 225 milk
- 4 icing sugar
- 300
- 2
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 33x23cm shallow tin with baking paper.
2. Sift the flour, baking powder and 50g cocoa into a large bowl. Add the eggs, 225g butter, the brown sugar, and 2tbsp milk and beat until evenly mixed and creamy.
3. Turn into the tin and level the top. Bake for 35-40 minutes or until the top springs back when lightly pressed. Leave to cool on a wire rack.
4. Sift the icing sugar and remaining 2tbsp cocoa into a bowl. Put the rest of the butter in a small pan with the golden syrup and 2 tbsp milk and heat gently until melted - don't allow it to boil. Add to the icing sugar and stir until smooth. Spread on top of the cake and decorate with Smarties.
Title: Nana's Fuzzy Navel Cake
Ingredients:
- 1 eggs
- 1 sour cream
- 2 crushed pineapple
- 1/2 instant vanilla pudding
- 1 cream cheese
- 1 Cool Whip
- 1
- 8
- 1/2
Instructions:
1. Mix together cake mix pie filling, eggs, and sour cream. Pour into 9x13 inches pan. Bake for 25-30 min at 350°F.
2. Whip cream cheese until fluffy.
3. Add pudding and undrained pineapple.
4. Fold in cool whip.
5. Spread over cooled cake.
6. Sprinkle with toasted coconut.
Title: Ginger Crunch
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 sea salt
- 2 ground ginger
- 1 unsalted butter
- 3/4 granulated sugar
- 1/2 unsalted butter
- 1 1/4 icing sugar
- 1/4 golden syrup
- 4 corn syrup
- ground ginger
Instructions:
1. Heat oven to 350°F (175°C). Butter and line a 9 x 13-inch (22.5 x 32.5 cm) baking pan with parchment paper.
2. Whisk flour, baking powder, salt and 2 tsp (10 mL) ginger together until combined. In the bowl of the food processor or with a hand mixer, cream butter and sugar until light and fluffy, scraping down the sides of the bowl. Add flour mixture slowly and pulse or mix slowly until a crumbly dough is formed. Transfer to the pan and press out evenly. Bake in centre of oven for 20-25 minutes or until golden brown.
3. When there’s 5 minutes of time left on the base, combine butter, icing sugar, golden syrup and ginger in a small pot. Over high heat, bring to a full boil, stirring constantly. Spread over the warm base.
4. While still warm, cut the pastry crosswise into 6 even sections and lengthwise into 8 even sections crosswise. Leave to cool in the pan for 2-3 hours or overnight. Store airtight between wax or parchment paper for 2 weeks. Freeze for longer storage.
Title: Easy Peasy Black Forest Cake
Ingredients:
- 3 hot water
- 1 -2 butter
- 125 caster sugar
- 125 eggs
- 2 self raising flour
- 125 baking powder
- 1 milk
- 2 caster sugar
- 170 cherries in syrup
- 2 cherry pie filling
- 400
Instructions:
1. Preheat oven to GM4 (180C, 350F)
2. Mix hot water into cocoa to form a smooth paste.
3. In a large mixing bowl cream the butter and sugar with a hand mixer until pale and around double the original volume.
4. Break the eggs and beat them until yolk and white are mixed.
5. Combine the eggs and cocoa paste with the butter/sugar mixture.
6. Sift in the flour and the baking powder and fold them into the mixture.
7. Stir n the milk.
8. Bake in one 8 inch cake tin at least 2 inches tall for 35 minutes, or one 9 inch tin for 30 mins (You could do this in two separate sandwich tins, but I have no idea how long it would take to bake!).
9. Leave the cake for 15 minutes to cool before turning out. Leave for another 5 and then use a sharp bread knife to slice the cake in half.
10. Beat the whipping cream and castor sugar until the cream stiffens.
11. Pile whipped cream and cherries on top of bottom slice of cake; replace upper slice and cover this with whipped cream and slightly more delicately placed cherries!
Title: Blueberry Butter Tarts
Ingredients:
- 1 egg
- 1/2 corn syrup
- 1 lemon juice
- 3/4 vanilla
- 1/3 brown sugar
- 1 flour
- 3 butter
- 1 1/2 blueberries
Instructions:
1. Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
2. In large bowl, whisk egg, syrup, lemon juice and vanilla.
3. In medium bowl, mix sugar and flour.
4. Stir into egg mixture with butter.
5. Divide berries into uncooked pastry shells.
6. Pour egg mixture to top of shells.
7. Bake 18-23 minutes.
8. Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
Title: Almond Chocolate Chip Fudge Snowtops
Ingredients:
- 1 eggs
- 2 Cool Whip
- 1 3/4 powdered sugar
- 1/2
- 1/4
- 1/2
Instructions:
1. Place cake mix, eggs, Cool Whip, and almond extract into large mixing bowl.
2. Blend on low speed for 30 seconds, then scrape sides down.
3. Increase speed to medium and blend for 1-2 minutes more, or until dough is smooth and thick.
4. Stir in chocolate chips and almonds.
5. Cover bowl with plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 350.
7. Spoon powdered sugar into shallow dish.
8. Roll dough into 1 inch balls, then roll in powdered sugar until they are coated.
9. Place balls about 2 inches apart on ungreased cookie sheet.
10. Bake for 10-12 minutes. Remove from oven and let cool on baking sheets for 2 minutes before removing to wire rack to finish cooling.
Title: Cherry Cream Cheese Cake
Ingredients:
- 350 fresh cherries
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 baking powder
- 1/2 baking soda
- 1 egg
- 1/2 sour cream
- 1/4 buttermilk
- 1/4 vanilla extract
- 1 1/2 cream cheese
- 220 sugar
- 1/4 egg
- 1
Instructions:
1. Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
2. In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined.
3. Add dry ingredients gradually to the wet and beat to combine. Set aside.
4. Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined.
5. To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top.
6. Bake in the oven at 180°C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.
Title: Cherry Shortbread Cookies
Ingredients:
- 1 flour
- 2 flour
- 1/2 unsalted butter
- 1/4 sugar
- 1/4 salt
- 1/4 dried cherries
Instructions:
1. Preheat oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
3. Add the cherries and pulse until chopped (about 20 seconds).
4. Turn out the mixture onto a work surface and gather into a smooth, compact ball.
5. On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
6. Cut into 12 rectangles. Prick each cookie 3 times with a fork.
7. Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
8. Bake until light golden brown (30 minutes).
9. Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.
Title: Old Fashioned Cupcakes
Ingredients:
- 1 3/4 cake flour
- 1 1/4 unbleached all-purpose flour
- 2 sugar
- 1 baking powder
- 3/4 salt
- 1 unsalted butter
- 4 eggs
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
2. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
3. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
4. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.