lumicero/recipes-ing2inst huggingface dataset:
Title: Dark Chocolate Chip, Oatmeal, Zucchini Cookie
Ingredients:
- 1 all-purpose flour
- 2 1/2 old-fashioned oatmeal
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 brown sugar
- 1/4 granulated sugar
- 1/2 unsalted butter
- 2 reduced-fat cream cheese
- 1 vanilla
- 2 eggs
- 2 zucchini
- 1/2
Instructions:
1. Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside.
2. Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
3. In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed).
4. Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.
Title: Cranberry Cobbler
Ingredients:
- 1 quick-cooking oatmeal
- 1/2 flour
- 1 brown sugar
- 1/2 butter
- 1 whole berry cranberry sauce
Instructions:
1. Mix oatmeal, flour and brown sugar.
2. Cut in the butter until mixture is crumbly.
3. Press 1/2 of mixture into and 8x8 baking pan.
4. Pour cranberry sauce over the crust and top with the rest of the crumb mixture; Bake at 375 for 45 minutes.
5. Serve warm with whipped cream or vanilla ice cream.
Title: Chocolate Caramel Treasures
Ingredients:
- 1/2 unsalted butter
- 2/3 sugar
- 1 milk
- 2 vanilla
- 1 flour
- 1 salt
- 1/3 hazelnuts
- 1/4 heavy cream
- 1 bittersweet chocolate
- 1/2
- 10
- 2
- 3
Instructions:
1. Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
2. Sift in flour, cocoa and salt and beat on low speed until dough forms.
3. Wrap in plastic wrap and chill at least 30 minutes or until firm.
4. Roll dough into 1 T balls, coat with egg white, and roll in nuts.
5. Place 1 1/2" apart on greased cookie sheets.
6. Flatten centers of cookies with thumb, leaving a depression.
7. Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
8. Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end).
9. Move to wire racks and cool.
10. Filling: Microwave caramels and cream until melted and smooth.
11. Use a spoon and fill the centers of partially cooled cookies and then cool completely.
12. Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
13. Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
14. Chocolate will set in 30 minutes.
Title: Chocolate Cake
Ingredients:
- 185 butter
- 1 1/2 sugar
- 3 caster sugar
- 3 vanilla essence
- 1 1/2 eggs
- 2 1/4 plain flour
- 3 baking powder
- 1 1/4 cocoa powder
- milk
Instructions:
1. Semi melt the butter and place in a bowl with the sugar and stir until combined then add the 3 eggs one at a time.
2. After all is combined add the vanilla essence and stir again until combined.
3. Sift the plain flour,baking powder and the coco powder together.
4. Pour in the wet mixture and stir through, add the milk gradually until it looks like a fluffy mousse.
5. Spray the bottom of a dish with spray and cook and scoop in, even it out then put in the oven for 30 mins at 180°C.
6. Its ready when a skewer comes out clean.
7. Serve with a chocolate sauce or a some cream.
Title: Louise Read's Coffee-Crunch Cake
Ingredients:
- 6 1/8 butter
- 6 1/8 caster sugar
- 3 eggs
- 6 1/8 self-rising flour
- 1 baking powder
- 2 caster sugar
- 3 1/2 instant coffee granules
- 3 walnuts
- 7/8 butter
- 3 1/2 icing sugar
- 1 3/4 icing sugar
- 3
Instructions:
1. FOR THE MERINGUE TOPPING:.
2. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar.
3. Mix the coffee with 3 tbsp boiling water to dissolve the granules.
4. Gently fold the walnuts and 1 tsp of the coffee into the meringue.
5. Set aside while you make the cake mixture.
6. MAKE THE CAKE:.
7. Heat oven to (180C/160C fan/gas 4) 356ºF.
8. Grease 2 x 8" loose-bottomed cake pans and line the bases with baking parchment.
9. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs.
10. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid.
11. Divide the mixture between the 2 pans, putting a little more mixture in one than the other.
12. Spread the meringue on top of the pan containing less cake mix.
13. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean.
14. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their pans and leave to cool on a wire rack.
15. TO MAKE THE FILLING:.
16. Beat the butter and icing sugar together, adding 2 tsp more coffee.
17. TO MAKE THE ICING:.
18. Mix a final tsp of the coffee into the icing sugar.
19. Add a drop more water to make a runny icing.
20. Sandwich the 2 cakes together with the coffee filling, putting the meringue topped sponge on top.
21. Drizzle all over with the coffee icing to finish.
Title: Amish Orange Fluff Dessert
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1/2 boiling water
- 1
- 2
- 1
Instructions:
1. mix gelatin in cold water.add boiling water and stir until dissolved --
2. add undiluted frozen orange juice concentrate -- stir and chill until thickeneed.
3. beat egg whites at high speed until frothy and fold into mixture --
4. beat mixture until frothy --
5. decorate with orange slices to serve.
Title: Strawberry Salad in Puff Pastry Shells
Ingredients:
- 1 strawberry
- 3 sugar
- 1/2 of fresh mint
- 1 of fresh mint
- 1 frozen puff pastry shells
- 1 milk
- 2
Instructions:
1. In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
2. Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
3. Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
4. Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
Title: Cherries 'n Chips Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1 salt
- 1/2 unsalted butter
- 12 sugar
- 1 1/4 eggs
- 2 milk
- 2 pure vanilla extract
- 2 white chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 325°.
2. In a large mixing bowl combine flour, cocoa, baking soda and salt.
3. In the bowl of an electric mixer fitted with a flat paddle, cream the butter and sugar for 2 minutes on medium speed. Add the eggs, one @ a time, mixing thoroughly after each addition. Add the vanilla. Add the milk and mix until combined. On low speed, add the flour mixture and mix until incorporated. Fold in chips & cherries.
4. Scoop heaping tablespoons (approximately 1/4 cup) of dough onto an ungreased cookie sheet 2" apart.
5. Bake for 13-15 minutes or until the edges of the cookies are firm. Do not overbake.
6. Cool 3 to 5 minutes on cookie sheet.
7. Transfer warm cookies to wire rack to cool completely.
Title: Pandan Soft Chiffon Cake - Asian Screwpine Cake.
Ingredients:
- 250 coconut milk
- 54 cake flour
- 200 pandan extract
- 5 baking powder
- 7 cream of tartar
- 1 caster sugar
- 1 salt
- 1/2
- 210
- 1/4
Instructions:
1. Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
2. In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
3. Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
4. Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
Title: Gluten Free Chocolate Glitter Cookies
Ingredients:
- 6 bittersweet chocolate
- 3 butter
- 2 eggs
- 1/2 sugar
- 1/4 honey
- 2 salt
- 1/8
- 1/4
Instructions:
1. Line 2 cookie sheets with parchment paper or grease, set aside.
2. In a heat proof bowl over saucepan of hot water, melt chocolate with butter, stirring occasionally.
3. Let cool to room temperature.
4. In a bowl, beat together eggs, sugar and honey until foamy, fold in chocolate.
5. In a separate bowl, whisk almonds with salt, fold into chocolate mixture.
6. Cover and refrigerate until firm, about 1 hour.
7. Roll by rounded tablespoonfuls into balls, roll each in coarse sugar.
8. Place 2in apart on prepared baking sheets.
9. Freeze until firm, about 15 minutes.
10. Bake in top and bottom thirds of a 325F oven, rotating and switching pans halfway through, until bottoms are darkened, about 16 minutes.
11. Let cool on pans for about 5 minutes.
12. Transfer to racks and cool completely.
Title: Peppermint Brownie Pie
Ingredients:
- 1/2 butter
- 3 eggs
- 1 granulated sugar
- 3 all-purpose flour
- 1 1/2 vanilla
- 1/2
- 1
Instructions:
1. For filling: In a heavy small saucepan, melt butter and chocolate over low heat, stirring frequently. Cool 20 minutes.
2. Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with pastry; trim and crimp edge.
3. In a mixing bowl, combine eggs, sugar, flour and vanilla. Stir in the chocolate mixture and chocolate pieces. Pour into pastry lined pie plate.
4. Bake pie in a 350 degree oven about 55 minutes or until filling is evenly puffed and edges of filling are slightly cracked.
5. Cool on wire rack (center will sink slightly as pie cools). Serve with whipped cream.
Title: Strawberry-Rhubarb Crisp
Ingredients:
- 1/4 granulated sugar
- 1 all-purpose flour
- 1 3/4 - 2 rhubarb
- 1 strawberry
- 1 candied ginger
- 1/2 light brown sugar
- 1/2 all-purpose flour
- 1/2 quick-cooking oatmeal
- 1/4 unsalted butter
- plain yogurt
Instructions:
1. Lightly butter a microwave-safe 10-inch glass pie plate.
2. In a separate bowl, combine the sugar, and flour until blended.
3. Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
4. Spread in an even layer in the prepared pie plate.
5. In a large bowl, combine the brown sugar, flour, and oatmeal.
6. Work in the butter with a fork until the mixture formscoarse crumbs.
7. Sprinkle the mixture evenly over the fruit.
8. Microwave uncovered on high power for 8 minutes.
9. Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
10. Cool slightly before serving.
11. Top each serving with a spoon of yogurt.
Title: Dad's Special C-Mas Eve Hot Chocolate
Ingredients:
- 5 homogenized milk
- 1/4 sugar
- 1/4 bittersweet chocolate
- 2 salt
- 1 Kahlua
- 4
Instructions:
1. Bring milk, cocoa powder and sugar to simmer in heavy large saucepan over medium-high heat, whisking frequently.
2. Add chocolate; whisk until melted and smooth.
3. Add salt.
4. Bring to simmer, whisking constantly until frothy.
5. Mix in Kahlua at last minute if desired.
6. Ladle into 4 mugs, top with whip cream if desired, and sprinkle with grated chocolate, cinnamon or marshmallows as desired.
Title: Banana Oatmeal Snack Cake
Ingredients:
- 2 all-purpose flour
- 1 quick-cooking oatmeal
- 1 1/2 baking soda
- 1 salt
- 1 butter
- 1 granulated sugar
- 2 eggs
- 1/2 buttermilk
- 1 vanilla
- 1 walnuts
- 1/2 coconut
- 1/2
- 2
Instructions:
1. Preheat the oven to 350'.
2. Grease and flour a 13x9 inch pan and set aside.
3. In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
4. In a large bowl, cream together the butter and the sugar until fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in buttermilk, bananas, and vanilla.
7. Add flour mixture to the butter mixture and mix to blend.
8. Fold in nuts, coconut and 1 cup of chocolate chips.
9. Pour batter into prepared pan.
10. Sprinkle remaining 1 cup of chocolate chips over the top of the batter.
11. Bake at 350' for 30-35 minutes or until toothpick tests done.
Title: Sugar Maple Pie
Ingredients:
- 1 flour
- 1 brown sugar
- 3/4 salt
- 1/4 ground cinnamon
- 1/4 unsalted butter
- 6 maple syrup
- 1 baking soda
- 1/2 egg
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. To make the crumbs combine the flour, brown sugar, salt, and cinnamon in a large bowl.
3. Add the butter and combine until the mixture becomes a sticky crumb-like texture.
4. Set it aside.
5. Make the maple filling by heating the maple syrup in a large bowl in the microwave until slightly warm.
6. Use a whisk to add the baking soda.
7. Beat together the eggs in a small bowl until just frothy.
8. Whisk the eggs and vanilla into the maple syrup.
9. Sprinkle half of the crumbs into the bottom of the pie crust.
10. Pour the maple filling on top of the crumbs in the crust.
11. Sprinkle the rest of the crumbs on top.
12. Bake the pie for 30 minutes, or until the pie has puffed up and turned golden brown.
13. The crumbs from the bottom of the pie will rise to the top, and the pie should look slightly underdone, as the crumbs will absorb the remaining liquid, allowing the pie to set.
14. This pie should be cooled before eaten.
15. Enjoy!
Title: Mrs. Ramos' Blueberry Pudding
Ingredients:
- 2 blueberries
- 1 fresh lemon juice
- 1 ground cinnamon
- 4 butter
- 2/3 sugar
- 1 1/4 flour
- 1 1/2 baking powder
- 1 salt
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees. Put blueberries, lemon juice and cinnamon in a bowl and toss well. Transfer to an 8-cup souffle dish and set aside.
2. Put butter & sugar into a medium mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add flour, baking powder, and salt and beat on medium speed until the mixture resembles coarse crumbs, about 30 seconds. Add milk and continue beating, scraping sides and bottom of bowl with a rubber spatula as necessary, until batter is smooth, about 1 minute more (batter will be very thick). Using a soup spoon, drop batter by the heaping spoonfuls over berries in dish. Pour 1 cup boiling water over batter (water will smooth out the dollops of batter slightly).
3. Put souffle dish on a baking sheet, transfer to oven, and bake pudding, rotating dish halfway through cooking time, until berries are bubbling and crust is golden brown, about 1 hour. Transfer dish to a rack to let cool slightly. Serve warm.
Title: Grilled Banana Boats
Ingredients:
- 4 bananas
- 4 mini marshmallows
- 4 coconut
- 4
Instructions:
1. Cut 4 12-inch sheets of heavy duty foil. Set aside.
2. Heat your grill. if using one of Kenyon's many grill options you'll want a medium heat (4 bars).
3. With a sharp knife, make a deep lengthwise cut along the inside curve of each banana, being careful not to cut all the way through.
4. Open slit to form pocket.
5. Crimp and shape 1 sheet of foil around each banana, forming boats. Once foil is shaped, set aside again.
6. Holding each banana with the pocket slits facing up, fill each with 1 tablespoon marshmallows, 1 teaspoon coconut and 1 teaspoon chocolate chips.
7. Return each banana to its foil boat and seal the top of the foil, leaving 2 to 3 inches of headspace.
8. Place bananas on the grill and cover for 4 to 5 minutes per side or until the marshmallows soften.
9. If you would like, add extra toppings like nuts or whipped cream, after you have removed the bananas from the grill.
10. serve warm and enjoy!
Title: Peanut Butter Frosting
Ingredients:
- 5 cream cheese
- 1/4 peanut butter
- 2 confectioners' sugar
- 2 milk
- 1/2 vanilla
Instructions:
1. Beat together cream cheese and peanut butter until smooth.
2. Add sugar, vanilla and milk.
3. Beat until creamy and smooth.
4. Use mini chips to garnish cake, if desired.
Title: Maple Pumpkin Pie
Ingredients:
- 1 pumpkin puree
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/4 maple syrup
- 2 eggs
- 1 buttermilk
- 1/2 vanilla
- 1/2 salt
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
Instructions:
1. In Large Bowl Combine pumpkin puree, granulated sugar, light brown sugar, maple syrup, eggs, buttermilk, vanilla extract, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
2. Beat at medium speed with an electric mixer until fully combined, about 1 or 2 minutes.
3. Pour into 9 inch baking pie pan.
4. Bake at 350 F for 1 hour or until the top is slighty golden brown and puffed.
Title: Easy Carrot Pudding Cake
Ingredients:
- 1 instant vanilla pudding
- 1 salt
- 1/2 cinnamon
- 2 eggs
- 4 water
- 1/3 carrots
- 1/4 raisins
- 3 pecans
- 1/2
Instructions:
1. Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently.
2. Stir in carrots, raisins, and pecans.
3. Pour into 3 greased and floured 9-inch cake pans.
4. Bake at 350°F for 30 to 35 minutes or until layers test done.
5. cool in pan for 10 minutes; remove and cool the rest of the way on wire racks.
6. Frost with your favorite orange frosting and garnish with pecan halves.
Title: Cake Mix Cookies Without Oil
Ingredients:
- 18 1/2 egg
- 1 powdered sugar
- 4
- 1/2
Instructions:
1. Combine first 3 ingredients, stirring well (dough will be sticky).
2. Dust hand with powdered sugar and shape balls into 3/4 in balls. Roll balls in powdered sugar and place on ungreased cookie sheet 2" apart.
3. Bake in preheated oven at 350 degrees for 10-12 minute Remove to wire rack to cool.
4. check after 8 min- ovens vary.
Title: Rum Pound Cake
Ingredients:
- 1 pecans
- 1 instant vanilla pudding
- 1 eggs
- 4 cold water
- 1/2 dark rum
- 1/2 brown sugar
- 1/2 butter
- 2 -3 water
- 1/4 sugar
- 1/4 rum
- 1
- 1/2
Instructions:
1. Preheat the oven to 325°F; spray or grease a bundt pan and sprinkle brown sugar on the bottom then pecans.
2. Mix all other ingredients together until well blended and add to bundt pan.
3. Bake for about one hour, depending on your oven, make sure you check the cake to make sure it is done.
4. Invert on a cake plate and cool until just warm.
5. Meanwhile make the glaze by melting the butter in a pot and add in the water and sugar. boil for about 5 minutes stirring constantly, remove from heat and stir in the rum.
6. When the glaze is cooled brush it over the cake. I usually end up pouring it. enjoy!
Title: Chocolate Volcanoes With Raspberry Coulis
Ingredients:
- 1 1/2 instant espresso powder
- 1 boiling water
- 1/2 flour
- 1/4 cocoa powder
- 3/4 baking powder
- 6 butter
- 2/3 sugar
- 1/2 eggs
- 3 frozen raspberries
- 1 sugar
- 1/3 Grand Marnier
- 1 -2
Instructions:
1. Volcano: Dissolve coffee granules in boiling water& set aside to cool.
2. Grease 6, 4-oz (125 ml) ramekins.
3. Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
4. Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
5. Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
6. Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
7. Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
8. Add liqueur and store in refrigerator.
9. Assembly: Preheat oven to 375 degrees F.
10. Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes <U+0096> no longer!
11. Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
12. To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.
Title: Rhubarb Upside Down Cake
Ingredients:
- 600 rhubarb
- 2 cornstarch
- 1/2 light muscovado sugar
- 2 cake flour
- 1 1/4 baking powder
- 1/2 sea salt
- 280 butter
- 1 demerara sugar
- 1 caster sugar
- 1 lemon, zest of
- 1 vanilla extract
- 4 eggs
- 1/3 sour cream
- 2 lemon juice
Instructions:
1. In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
2. In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
3. With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
4. Add eggs, one at a time. Mix to combine after each addition.
5. Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
6. Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
7. Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
8. Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
9. Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
10. Cool completely before serving.
Title: Apple - Cranberry Pie
Ingredients:
- 5 golden delicious apples
- 2 fresh cranberries
- 1 sugar
- 1/3 flour
- 2 butter
- 1/2 ground ginger
- 2 raw sugar
- 2 egg
- 1 water
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
3. Heap prepared apples & cranberries into unbaked pie shell.
4. Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
5. Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.
Title: Butterscotch Shortbread Cookies
Ingredients:
- 3/4 brown sugar
- 1 margarine
- 2 flour
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix sugar and margarine well.
3. Add flour and chips.
4. Mix until well blended.
5. Roll into 1-1/2" balls and place 2 inches apart on baking pan.
6. Grease bottom of glass, dip in sugar and flatten cookies.
7. Bake 12-14 minutes.