lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot and Coconut Balls
Ingredients:
- 1/2 hot water
- 1/4 sweetened condensed milk
- 1
- 1/4 - 1/2
- 1/2
Instructions:
1. Pour hot water over bran cereal.
2. set aside 2-3 minutes till water is absorbed.
3. Place bran mixture into food processor.
4. Add apricots and sweetened condensed milk.
5. process till combined and apricots are finely chopped.
6. Roll mixture into tiny balls.
7. Roll balls in coconut.
8. refrigerate for 2-3 hours till firm.
Title: Heavenly Hash-#1 and #2
Ingredients:
- 1 seedless grapes
- 2 bananas
- 2 apples
- 2 oranges
- 1/2 mini marshmallows
- 1 1/2 coconut
- 1 Cool Whip
- sour cream
Instructions:
1. Toss all the fruit together and drain of needed.
2. Fold in cool-whip or sour cream mixture with the coconut and serve chilled.
Title: Infant Apple Pie
Ingredients:
- 3 cooking apples
- 1 lemon juice
- 1/2 brown sugar
- 1 water
- 1 cinnamon
- 1
Instructions:
1. Peel, core and dice apples into small pieces.
2. Put in a small saucepan.
3. Add the lemon juice and water, cook over medium heat for 20 minutes, or until apples are soft.
4. Puree.
5. Beat in the cereal, sugar and cinnamon until smooth.
6. Bake 350F for 15 minutes.
7. Cool before serving.
8. Can serve warm or cold.
Title: Peanut Sundae Cake
Ingredients:
- 1 1/2 cake flour
- 1 sugar
- 1/2 shortening
- 3 baking powder
- 2 vanilla
- 1 milk
- 1/2 all-purpose flour
- 1/4 confectioners' sugar
- 1/2 shortening
- 2 vanilla
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350. Grease 11x7x1-1/2 inch glass baking dish with shortening. Line with waxed paper. Grease waxed paper with shortening.
2. For cake: combine cake flour, granulated sugar and 1/2 cup shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly.
3. Place egg whites in 1-cup measure. Add enough water to measure 1 cup. Pour into crumb mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
4. Spoon 1 cup batter into small bowl. Add peanut brittle and sundae topping. Stir until blended. Spoon remaining batter into prepared baking dish. Place spoonfuls of peanut brittle batter on top. Cut through batters with knife for marble effect.
5. Bake at 350 for 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake onto wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.
6. For frosting: combine milk and all-purpose flour in small saucepan. Stir until blended. Cook and stir over medium heat until mixture thickens. Transfer to medium bowl. Cool completely. Add confectioners sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.
7. For topping: drizzle top of cake with additional sundae topping; letting excess topping run down sides. Sprinkle top of cake with additional crushed peanut brittle.
Title: Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ]
Ingredients:
- 8 margarine
- 3/4 butter
- 1 egg
- 2 lemon juice
- 1/4 lemon zest
- 1 vanilla
- 1 1/2 xanthan gum
- 2 cornstarch
- 2 1/2 potato starch
- 1/2 egg
- 1
Instructions:
1. With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
2. Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
3. Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
4. Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
5. Use the remaining beaten egg to lightly brush the top of each pastry.
6. Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.
Title: Basic Butterscotch Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 3 eggs
- 2 vanilla
- 3 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350*. Cream the butter and brown sugar.
2. Add in the eggs and vanilla.
3. Mix together the dry ingredients (flour, baking soda, baking powder & salt) and combine with the creamed mixture. Mix well.
4. Stir in nuts or baking chips if you are using.
5. Drop by teaspoons on a cookie sheet. ( I personally prefer to chill my dough-for easier handling & roll teaspoons into balls, flattening slightly with a glass dipped in sugar).
6. Bake @ 350* for 8-10 minutes.
Title: Chocolate Sheet Cake
Ingredients:
- 1 1/4 butter
- 1 water
- 1/2 all-purpose flour
- 2 light brown sugar
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 salt
- 1/2 sweetened condensed milk
- 1 eggs
- 2 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. In small saucepan over medium heat, melt 1 cup butter, stir in water and 1/4 cup cocoa. Bring to a boil, remove from heat.
2. In large mixing bowl, combine flour, brown sugar, baking sida, cinnamon and salt. Add cocoa mixture, beat well. Stir in 1/3 cup condensed milk, eggs and vanilla. Pour into greased 15 x 10 x 1 inch jelly-roll pan. Bake 15 minutes or until cake springs back when lightly touched.
3. In small saucepan over medium heat, melt remaining 1/4 cup butter, add remaining 1/4 cup cocoa and remaining condensed milk. Stir in powered sugar and nuts. Spread over warm cake.
Title: Barbecued Chocolate-Stuffed Bananas
Ingredients:
- 4 bananas
- 24
Instructions:
1. Cut each banana lengthways, through the skin, making sure you don't cut all the way through the bottom layer of skin.
2. Place about 6 squares of chocolate in the cuts of each banana.
3. Wrap in foil and cook over medium hot coals for 10 minutes, turning once.
4. To serve- remove the foil and place the bananas on serving plates (skin and all).
5. Pile on the whipped cream!
Title: Midnight Chocolate Brownie Bites
Ingredients:
- 1/2 butter
- 3/4 bittersweet chocolate
- 1 brown sugar
- 1 vanilla
- 1 1/2 Grand Marnier
- 2 eggs
- 1/4 flour
- 1/4 salt
- 1/8 chocolate chips
- 1/2
Instructions:
1. Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.
2. Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Grand Marnier, then the grated orange peel.
3. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.
4. Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.
5. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.
6. Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if desired.
Title: Oatmeal Cake With a Twist
Ingredients:
- 1 old-fashioned oatmeal
- 1 1/2 boiling water
- 1/2 shortening
- 1 butter
- 1 brown sugar
- 2 white sugar
- 1 eggs
- 1 1/3 vanilla
- 2 flour
- 1 cinnamon
- 1/2 baking soda
- 3 salt
- 3 flour
- 3 brown sugar
- 1 1/2 white sugar
- 4 butter
- 4 margarine
- 1/2 pecans
- walnuts
Instructions:
1. Preheat oven to 350 F and spray 9 x 12 pan with cooking spray.
2. Cake:
3. Pour water over oatmeal and mix. Let stand 20 minutes or until cooled.
4. Cream shortening, brown sugar, white sugar well-beaten eggs and vanilla.
5. Add oatmeal and mix well.
6. Sift together flour, cinnamon, soda and salt. Add to the creamed sugar mix and blend.
7. Pour into 9x12 rectangular baking dish.
8. Topping:
9. Mix flour, brown sugar, white sugar and butter or margarine together until crumbly.
10. Chop Hershey and Heath bars and add to chopped nuts.
11. Mix nut mixture into flour mixture.
12. Spread evenly over top of cake.
13. Bake in 350 F oven for 30 minutes, or until knife comes out clean after testing cake for doneness.
14. Spread topping over cake.
Title: Light and Crispy Potato Chip Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 all-purpose flour
- 1/2 pecans
- 1/2 sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper to prevent sticking -- the parchment makes all the difference in how these cook! I only bake one cookie sheet at a time.
2. Cream together butter, sugar and vanilla till light and fluffy. I use the flat paddle attachment on my KitchenAid.
3. With the KitchenAid on low slowly add flour and mix till just incorporated. Do not overmix!
4. Add potato chips and pecans and mix till just combined. Be sure to scrape down the sides of the bowl to make sure every thing mixed well.
5. Roll into 1" balls and roll in either 1/2 cup regular sugar or the courser sparking sugar (I prefer this and I get it at Target). Flatten tops of cookies with the bottom of glass to a thickness of about 1/4 inch, no less or they will burn. Sprinkle the tops of your cookies with colored sugar sprinkles or more sparkling sugar. If you'd like you can add your colored sugar to the sugar your rolling the cookies in to get all over color). These cookies barely spread when baked so you can fit a few more cookies onto your cookie sheet.
6. Bake for 18-20 minutes (if your oven cooks very hot check them after about 15 min.) till light and golden around the edges. Baking them till they're golden results in a crispier cookie.
7. Cool on a cooling rack and enjoy!
Title: Cupcakes & Hot Dip
Ingredients:
- 8 -10 milk
- 3 cornstarch
- 1 1/2 butter
- 1/4 - 1/2 nutmeg
- 1 sugar
- 1 vanilla
Instructions:
1. Bake yellow cupcakes from a package mix, or homemade if you prefer.
2. Mix milk, corn starch, butter, nutmeg, sugar and vanilla in saucepan, or the top a of double boiler.
3. Cook over medium heat, stirring constantly.
4. It is done when it thickens (looks like gravy).
5. Put cupcakes in a bowl and pour "dip" over cupcakes.
Title: Easy Ww Fruit Cobbler
Ingredients:
- 5 granny smith apples
- 1 cinnamon
- 12
Instructions:
1. Preheat oven to 350.
2. Spray a 9x13 Pan with cooking spray.
3. Peel, core, and slice apples, lay them in the prepared pan.
4. Cover evenly with DRY cake mix.
5. Pour soda evenly over cake mix; DO NOT MIX.
6. Sprinkle with cinnamon to taste.
7. Cover with foil, bake for 30 minutes.
8. Remove foil, bake for an additional 30 minutes.
Title: The Fantabulous Whole Wheat Carrot Cake
Ingredients:
- 2 white whole wheat flour
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 3/4 honey
- 3/4 eggs
- 4 carrots
- 2 walnuts
- 1
- 1/2
Instructions:
1. Combine dry ingredients.
2. Add oil, honey, and eggs; mix well.
3. Stir in remaining 3 ingredients.
4. Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
5. Cool in pans several minutes, then remove from pans and cool completely on wire rack.
6. You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!
Title: Chocolate Amaretti Puddings
Ingredients:
- 100 dark chocolate
- 100 butter
- 3 eggs
- 100 caster sugar
- 30 flour
- 30 amaretti
Instructions:
1. Heat the oven to 200 degrees C (or 400 F).
2. Break the chocolate into small squares and melt it gently with the butter, either over a small pan of simmering water or in a saucepan over a very low heat.
3. As soon as the butter starts to melt you should be able to take the whole thing off the heat and set it aside.
4. The residual heat should be enough to finish the job.
5. Lightly grease four large, ovenproof tea cups or ramekins, then sprinkle the greased area with a pinch of sugar and shake off any excess.
6. Mix the sugar and flour with the yolks.
7. This is best done with a wooden spoon until the mixture is soft and yellow.
8. Crumble over the biscuits and stir in.
9. Gently add the melted chocolate and butter and fold into the mixture.
10. Beat the egg whites until they form soft peaks.
11. Fold them into the chocolate mixture with a large metal spoon but be careful not to overmix.
12. Bake for 10-12 minutes and make sure to set your clock.
13. The timing is important here.
14. Ten minutes gives you a slightly runny centre and 12 gives you something closer to a chocolate pudding.
15. You do not want to overcook these.
16. Serve immediately.
Title: Crisp Lemon Cookies
Ingredients:
- 1 1/3 butter
- 2 confectioners' sugar
- 2 lemon juice
- 2 lemon peel
- 1/2 vanilla extract
- 3 all-purpose flour
- 1/4 sugar
- 3/4 vanilla
- white chocolate chips
Instructions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy.
2. Beat in the lemon juice, peel, and vanilla.
3. Gradually add flour and mix well.
4. Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
5. Coat the bottom of a glass with cooking spray and dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
6. Bake at 325 for 11 to 13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Title: Chocolate Spritz Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Sift flour, cocoa and salt in bowl.
2. Beat together butter and sugar in large bowl until smooth and creamy.
3. Beat in yolk.
4. On low speed, beat in flour mixture until well combined.
5. Cover; refrigerate 10 minutes.
6. Heat oven to 375ºF.
7. Grease several baking sheets.
8. Spoon some of dough into cookie press fitted with plate-tip of your choice.
9. Keep remaining dough refrigerated.
10. Onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
11. NOTE:.
12. Cookies can be decorated before baking.
13. Bake for 5 to 7 minutes or until firm. Remove from oven.
14. With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
15. Continue with remaining dough, pressing out and baking.
16. Line clean baking sheet with waxed paper.
17. Heat chocolate and oil in small saucepan over low heat, until melted.
18. Dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.
Title: Cinnamon Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 2 vanilla extract
- 3 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 cinnamon
- 1 pecans
Instructions:
1. Beat butter and brown sugar together until fluffy. Add eggs and vanilla; mix well.
2. Combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in chopped pecans.
3. Shape dough into two long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours.
4. Unwrap and cut into 1/4 inch slices; place on lightly greased cookie sheets.
5. Bake in a 350 degree oven for 8 to 10 minutes.
6. Note: Dough may be frozen up to 3 months. Slice dough while thawing and bake as directed.
Title: Sumptuous, Super, Fantastic Triple Lemon Roll
Ingredients:
- 1/3 ground hazelnuts
- 1/4 cake flour
- 1 fresh lemon rind
- 4 eggs
- 2/3 sugar
- 1 vanilla
- 1/4 cream of tartar
- 1 fresh lemon juice
- 2 sugar
- 1/4 rum
- 3 fresh lemon rind
- 1 fresh lemon juice
- 1/3 sugar
- 1/2 butter
- 2 eggs
- 2 icing sugar
Instructions:
1. Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
2. Combine nuts, flour & lemon rind.
3. In a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture.
4. With clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff.
5. Stir 1/4 of the egg whites into the yolk mixture.
6. Lightly fold in the rest of the whites.
7. Spread mixture evenly over the prepared pan.
8. Bake in 400°F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
9. Let cool on the pan.
10. Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
11. Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
12. Whisk together the eggs, gradually beat in the hot mixture.
13. Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
14. Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
15. Whip cream& fold into the lemon filling.
16. To assemble: Sprinkle icing sugar over the cake.
17. Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
18. Sprinkle cake with the syrup.
19. Spread the filling over the cake.
20. Starting at the short end roll up the cake.
21. Place cake on a serving platter, dust lightly with sugar (optional) & serve.
Title: Strawberry Delight Dessert
Ingredients:
- 1 butter
- 2 sugar
- 1 1/4 flour
- 8 cream cheese
- 2 icing sugar
- 1/2 butter
- 1 strawberry gelatin
- 170 boiling water
- 1 frozen strawberries
- 2 Cool Whip
- strawberry slices
Instructions:
1. Mix base ingredients together. Press into 9"x13" pan. Bake at 350F 20-25 minutes. Watch carefully near the end that it doesn't overbrown. Cool completely.
2. Mix cream cheese layer ingredients together till well blended. Spread over base. Chill.
3. Mix strawberry layer ingredients. VERY IMPORTANT: the strawberries need to be completely thawed or it will not set up properly. Pour over cream cheese layer.
4. Chill overnight. Garnish with your choice of topping. I like to cut into individual servings and pipe a dollop of whipped cream and a slice or two of fresh strawberry on each.
Title: Lemon Pudding Cake
Ingredients:
- 2 eggs
- 1/4 fresh lemon juice
- 2 lemon zest
- 2/3 2% low-fat milk
- 1 vanilla extract
- 3/4 sugar
- 1/2 all-purpose flour
- 1/4 salt
Instructions:
1. Preheat oven to 350°F Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease a 1 quart (4 cup) souffle dish.
2. In a large bowl, whisk together sugar, flour and salt. Add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. In a medium bowl, beat egg whites to soft peaks. Stir egg whites gently into lemon mixture, until well combined.
3. Pour mixture into prepared souffle dish and gently place in water bath.
4. Bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish.
5. Serve warm.
Title: Huszarcsok (Hussar's Kisses)
Ingredients:
- 2/3 unsalted butter
- 1/3 sugar
- 1 eggs
- 2 flour
- 1 1/3
- 1/3
Instructions:
1. Pre heat oven to 350 degrees.
2. Cream butter and sugar, beat well then add yolk and 1 egg; mix just until flour is blende.
3. Cover dough with plastic wrap, chill for 45 minutes.
4. Pinch off walnut-size pieces of dought and shape into balls with floured hands. Put on ungreased cookie sheet, with a clean pencil or finger make a deep depression in the center of each ball. Beat remaining egga nd brush cookies with it, sprinkle with nuts.
5. Bake for 15 minutes or until golden, cool then fill depression with jam.
Title: S'more Peanut Butter Panini
Ingredients:
- 2 creamy peanut butter
- 1 banana
- 1/2 marshmallows
- 1 -2 mini marshmallows
- 3 butter
- 1 -2 non-dairy whipped topping
- 1 -2
Instructions:
1. Preheat grill pan or frying pan to medium-low heat. (You could also do this in a panini maker).
2. Put a very thin spread of peanut butter on each slice of bread. Top one slice of bread with the 3 slices of banana, dabs of the strawberry jam, and the marshmallows. Top with the second slice of bread.
3. Lightly spread the softened butter on the outside of the sandwich and place on the preheated pan. Cook for 2 minutes (or until golden) and turn and cook for another 2 minutes.
4. Slice on the diagonal and drizzle with the chocolate flavored syrup and a dollop of whipped cream or you can drizzle the plate with the chocolate syrup and place the sandwich on top with a dollop of whipped cream. It is easiest to eat this with a fork.
Title: Moroccan Orange Salad
Ingredients:
- 6 oranges
- 4 dates
- 1 lemon juice
- 1/2 cinnamon
- 1 powdered sugar
- 1/4
- 1
Instructions:
1. Slice oranges into bite-size chunks; place into bowl with chopped dates.
2. Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
3. Stir in almonds and pour orange juice over all.
4. Cover and refrigerate, and serve chilled.
Title: Perfect Chocolate Cake
Ingredients:
- 3 cake flour
- 2 sugar
- 1/2 cocoa powder
- 2 baking soda
- 1 salt
- 2/3 vinegar
- 2 vanilla extract
- 2 warm water
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour, sugar, cocoa, baking soda, and salt together in mixing bowl.
3. Add oil, vinegar, vanilla, and water. Mix well with a mixer.
4. Pour mixture evenly into two 9-inch round baking pans (lightly greased with cooking spray).
5. Bake both pans at 350 degrees for 30 minutes.
6. After both cakes are cooled, use a large sharp knife to slice about 1/8 inch off the top of one of the cakes so it is flat on top which allow the other cake to sit flat on top of it.
7. Frost the bottom cake. Then, place the other cake on top, and then frost the top cake, forming a double decker cake.
8. Once frosted, sprinkle the mini chocolate morsels all over the top and sides of the cake.
9. (Note: You can spend the extra time making your own chocolate fudge frosting, but i have found that packaged frosting works just fine).
Title: Citrus Sandwich Cookies
Ingredients:
- 1 1/4 butter
- 1 sugar
- 1 egg
- 2 lemon peel
- 2 vanilla
- 1 all-purpose flour
- 2 1/2 baking powder
- 2 1/2 salt
- 1/8 powdered sugar
- 2 1/2 butter
- 1/4 milk
- 1 lemon juice
- 1
Instructions:
1. Combine 1 1/4 cups butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2. Add egg, 2 teaspoons orange peel, lemon peel and vanilla. Continue beating until well mixed.
3. Reduce speed to low; add flour, baking powder and salt.
4. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour.
5. Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with cookie cutter.
6. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with decorator sugar.
7. Bake for 5 to 6 minutes or until edges begin to brown. Cool on cookie sheets 1 minute. Remove to wire rack. Cool completely.
8. Meanwhile, combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Spread heaping teaspoonful filling on bottom of each cookie without sugar. Cover with sugar-topped cookie.