lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Mocha Fruitcake (Christmas)
Ingredients:
- 2 self raising flour
- 150 rum
- 1
- 2
Instructions:
1. Chop raisins if they are large in half then soak fruit overnight in coffee and rum (or brandy).
2. Preheat oven to 180 deg C (350 deg F) and coat a 20cm x 28cm (8" x 12")tin with cooking spray, then line base with baking paper.
3. Chop chocolate into pieces, then mix together with dried fruit mixture and flour.
4. Spoon into prepared tin and bake 2hrs or until cooked through.
5. Put some baking paper on top of cake to prevent burning.
Title: Chocolate Chipless Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 2 1/4 bread flour
- 1 kosher salt
- 1 baking soda
- 1/4 sugar
- 1 1/4 brown sugar
- 1 egg
- 1 milk
- 2 vanilla extract
- 1 1/2
Instructions:
1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat.
3. Sift together the flour, salt, and baking soda and set aside.
4. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
5. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
6. Slowly incorporate the flour mixture until thoroughly combined.
7. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
8. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
9. Cool completely and store in an airtight container.
Title: Tiramisu Anacapri
Ingredients:
- 1 cold water
- 1 sugar-free instant vanilla pudding mix
- 1 reduced-fat cream cheese
- 1 hot water
- 1 Kahlua
- 1 instant espresso
- 1/2 instant coffee granules
- 1 ladyfingers
- 24
- 3
Instructions:
1. Combine first 3 ingredients in a large bowl; stir well with a whisk.
2. Cover surface with plastic wrap; chill 30 minutes or until firm.
3. Remove plastic wrap, and add cream cheese.
4. Beat with a mixer at medium speed until well-blended.
5. Gently fold in whipped topping.
6. Combine hot water, Kahlúa, and espresso.
7. Split ladyfingers in half lengthwise.
8. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl.
9. Drizzle with 1/2 cup Kahlúa mixture.
10. Spread one-third of pudding mixture evenly over ladyfingers.
11. sprinkle with 1 tablespoon cocoa.
12. Repeat layers, ending with cocoa.
13. Cover and chill at least 8 hours.
Title: German Sand Cookies - Heidesand
Ingredients:
- 250 sweet unsalted butter
- 170 granulated sugar
- 125 hazelnuts
- 375 all-purpose flour
- 2
Instructions:
1. Beat butter until light and fluffy using an electric mixer.
2. Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
3. Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
4. Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
5. Preheat oven to 150 C.
6. Have ready baking sheets lined with parchment paper (or greased).
7. Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
8. Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
9. While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
10. When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
11. They should be covered in the sugar mixture on all sides.
Title: Molten Chocolate Puddings
Ingredients:
- 180 unsalted butter
- 100 caster sugar
- 140 plain flour
- 3
- 85
- 2/3
Instructions:
1. Preheat the oven to 180°C and grease eight 175ml dariole moulds.
2. Break 40g of the NESTLE PLAISTOWE 63% Cocoa Couverture into 5g squares and set aside.
3. Place the remaining chocolate with the butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water).
4. When melted, remove from the heat and stir until smooth. Cool slightly.
5. Place eggs, extra yolks and sugar in the bowl of an electric mixer and beat until pale and thick.
6. Pour in melted chocolate, then add flour. Using a large metal spoon, stir until mixture is well combined.
7. Pour evenly into moulds.
8. Push a square of reserved chocolate into the centre of each pudding, ensuring it is completely covered.
9. Place moulds on a tray and bake in the oven for 9 minutes.
10. Remove moulds from the oven and stand for 1 minute before inverting onto serving plates. Serve immediately, drizzled with extra melted chocolate.
Title: Lemon Buttercream Frosting (From the Famous Sprinkles Cupcakes)
Ingredients:
- 1 butter
- 3 3/4 confectioners' sugar
- 1 lemon, juice and zest of
- 1 vanilla extract
- 1/8 salt
Instructions:
1. Combine butter, sugar and salt and beat till well combined.
2. Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Title: Upside-Down Raspberry Cake
Ingredients:
- 1 1/2 flour
- 2 1/2 baking powder
- 1 salt
- 1/2 unsalted butter
- 1 white sugar
- 2 eggs
- 2/3 milk
- 3 frozen raspberries
- white sugar
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix flour, baking powder and salt. Set aside.
3. In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
4. Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
5. Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
6. Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
Title: Re-Make Traditional Pumpkin Pie
Ingredients:
- 9 pumpkin
- 1 egg substitute
- 1 ground cinnamon
- 4 salt
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 pecans
- 1/2
Instructions:
1. Pre-heat oven to 425 degrees.
2. In large bowl, combine filling ingredients; mix well, and turn into shell.
3. Bake 15 minutes; reduce oven to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean.
4. Cool before cutting.
5. If desired, garnish with whipped cream and nuts.
6. Refrigerate leftovers.
Title: Peanut Butter Chocolate Layer Bars
Ingredients:
- 2 butter
- 3 flaked coconut
- 1 1/4 sweetened condensed milk
- 1
Instructions:
1. Combine crushed cookies and butter in small bowl; press onto bottom of greased 13X9 inch baking pan.
2. Layer nuts, morsels,and coconut over crumb mixture.
3. Drizzle sweetened condensed milk evenly over top.
4. Bake in preheated 350 degree oven for 20 to 25 minutes, or until coconut is golden brown.
5. Cool completely in pan on wire rack.
Title: Chocolate Chip Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 3/4 eggs
- 3/4 sour cream
- 4
- 1
Instructions:
1. Sift together cake mix and chocolate pudding mix.
2. Make a well in the center of the dry mixture and add all the other ingredients except chocolate chips.
3. Beat well then stir in chocolate chips with spatula.
4. Pour batter into greased bundt pan and bake 55 minutes or 1 hour at 350 degrees F.
5. Cool on wire rack in pan 10 minutes till cake draws away slightly from sides of pan, then invert onto plate to finish cooling.
6. Hint: you can use reduced fat sour cream, but substituting yogurt loses some of the richness.
7. Tastes great with cherry chocolate chip ice cream!
Title: Classic Carrot Cake With Vanilla Cream Cheese Frosting
Ingredients:
- 1 canola oil
- 2 unbleached all-purpose flour
- 2 ground cinnamon
- 1 3/4 baking soda
- 3/4 ground nutmeg
- 3/4 ground ginger
- 3/4 salt
- 4 eggs
- 2 1/2 carrots
- 2 light brown sugar
- 3/4 walnuts
- 1/2 raisins
- 1 1/2 vanilla
- 1 cream cheese
- 12 unsalted butter
- 1 powdered sugar
- 4 vanilla
- 3/4 salt
Instructions:
1. Position a rack in the center of the oven and preheat to 350 degrees.
2. Lightly oil and flour the sides of two 9"x2" round cake pans, tapping out any excess flour. Linr the bottom of the pans with parchment paper.
3. In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla at medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
4. Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted in the centers comes out clean, 28-30 minutes.
5. Let cool in pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen cakes. Invert them onto the rack remove the pans, anc carefully peel away the parchment paper. Set the cakes aside to cool completely before frosting.
6. In a lage bowl, beat the cream chees and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the powdered sugar, vanilla, and salt and beat on medium-high until belnded and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
7. Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1 1/2 cups of the frosting over the top of the cake. Top with the reamiaing cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs, and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting.
8. Refrigerate cake for at least 4 hours or up to two days before serving. Best serves clightly chilled or at room temperature.
Title: Healthy Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 2 eggs
- 1 1/2 brown sugar
- 1/4 dried cranberries
- 2 vanilla
- 1 1/2 unbleached flour
- 1 1/2 baking powder
- 3/4 walnuts
- 1/4 sunflower seeds
- 1/2 salt
- 1 1/2 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and sugar until fluffy. Add eggs and vanilla. Set aside.
3. Combine dry ingredients and mix into wet mix. Stir in cranberries, walnuts, seeds and chocolate chips.
4. Drop heaping tablespoonfuls on lined baking sheet. Bake for 10 minutes Cool on wire rack.
5. Enjoy !
Title: Strawberry and Almond Crumble
Ingredients:
- 500 strawberries
- 50 caster sugar
- 25 vanilla extract
- 4 butter
- 75 demerara sugar
- 100 whole wheat pastry flour
- 75 baking powder
- 110
- 1
Instructions:
1. Preheat oven to 390 degrees farenheit. use an ovenproof pie dish that can hold 1.25 litres.
2. Put strawberries into your pie dish and sprinkle over them the almonds, sugar and vanilla extract. mix with hands a couple of times to combine the ingredients.
3. For the crumble topping put in the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers. when your finished it should resemble rough, pale oatmeal.
4. Stir in the flaked almonds and sugar with a fork.
5. Tip topping over strawberry mix in an even layer and giving a bit of a press at the edges of the dish.
6. Bake for 30 min or until golden.
Title: Semolina cake
Ingredients:
- 2 semolina
- 8 eggs
- 1 butter
- 2 sugar
- 1 cinnamon
- 1 water
- 3 sugar
- 3 lemon
- 1/2
Instructions:
1. Beat the butter with the sugar.
2. Add the eggs and continue beating, until frothy.
3. Then add the semolina, the cinnamon and the almonds.
4. Mix them well, until mixture is not lumpy.
5. Spread the mixture evenly in a buttered pan and bake in a medium oven for 30 minutes.
6. Then remove the cake from the oven and cut it into square shaped pieces, while it is still in the pan.
7. In the meantime prepare the syrup as follows: In a pot, boil the sugar, the water and the lemon juice for 10 minutes.
8. Pour the syrup, scalding hot, over the cake, while the cake is still lukewarm.
Title: Carolyn's Ice Box Fruitcake
Ingredients:
- 2 pecans
- 16 graham cracker crumbs
- 1 coconut
- 1/4 marshmallows
- 1/4 vegetarian marshmallows
- 8 sweetened condensed milk
- 1
Instructions:
1. Combined graham cracker crumbs, coconut, cherries, pecans and pineapple in large bowl.
2. Mix well.
3. Mix marshmallows& milk in top of a double boiler.
4. Stir constantly until marshmallows are melted.
5. Pour over dry mixture and stir till well blended.
6. Line loaf pan with foil.
7. Press fruit cake mixture into pan forming a loaf.
8. Chill for at least 3-4 hours.
9. Slice and enjoy.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 granulated sugar
- 8 cream cheese
- 3 flour
- 6 eggs
- 1 vanilla extract
Instructions:
1. Cream the shortening and butter with a mixer.
2. Add in sugar 1/2 cup at a time.
3. Follow it with cream cheese.
4. Add flour by cups, alternating with the eggs, starting and finishing with the flour (One cup flour, three eggs, another cup of flour, three eggs, then the last cup of flour).
5. Stir in vanilla.
6. Pour into a tube pan (10 inch is usually best).
7. Bake at 325° for 75 minutes, checking up on it at the hour mark.
8. Keep an eye on it and use a knife to see if it comes out clean when put into the cake.
9. Let cool for 15 minutes, then put it on a rack.
Title: Hot Fudge Brownie Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 2 Cool Whip
- 2
- 1
- 2
Instructions:
1. Bake brownies as directed on the box let cool.
2. Prepare pudding mix as directed on package for pudding
3. Cut brownies into small squares.
4. Place enough of the brownie squares to cover the bottom of bowl.
5. Spoon half of jar of hot fudge over the brownies.( You can heat the fudge but till hot).
6. Pour half of your pudding over hot fudge.
7. Add a layer of cool whip on top of pudding.
8. Sprinkle skor bits on top of cool whip.
9. Then continue this again for all the layers until full.
10. Top with cool whip, skor bits and a cherry.
11. if using a larger bowl double this recipe.
Title: Chocolate Pumpkin Cupcakes
Ingredients:
- 1 1/2 flour
- 2/3 baking powder
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1/2 canned pumpkin
- 1 vanilla
- 2 butter
- 3/4 brown sugar
- 1 granulated sugar
- 1 eggs
- 3 Easy Buttercream Icing
- 1 bittersweet chocolate
- 3 butter
- 4 corn syrup
- 1 heavy cream
- 3
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
3. Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
4. Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
5. Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
6. Beat in the eggs and egg yolk, one at a time.
7. Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
8. Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
9. Cool completely before icing with the Easy Buttercream Icing #425083.
10. For the cake, after iced, you can cover with a chocolate glaze.
11. To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
12. Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
13. Gently stir using a whisk until smooth.
14. Let sit until thickened, about 3 to 5 minutes.
15. Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.
Title: Big Jimmy's Coconut Pie
Ingredients:
- 1/2 granulated sugar
- 2 eggs
- 1 cornstarch
- 1 1/2 sweetened condensed milk
- 1/2 unsalted butter
- 1/2 vanilla
- 4 unsweetened coconut
- 1
Instructions:
1. Preheat oven to 350 degrees. In a large bowl, beat the eggs and sugar together. Add the cornstarch, milk, butter, and vanilla and blend well. Add the coconut and stir until incorporated. Pour filling into pie shell.
2. Bake until firm, about 40-45 minutes.
3. Cool before cutting.
Title: Mom's Rhubarb Upside Down Cake
Ingredients:
- 2 butter
- 1/2 granulated sugar
- 3/4 rhubarb
- 1 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 mace
- 1 butter
- 1/4 sugar
- 1/2 egg
- 1 plain yogurt
- 1
- 2/3
Instructions:
1. BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
2. Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
3. Arrange rhubarb closely together in 3 rows in bottom of pan.
4. Chop any remaining pieces coarsely and sprinkle on top.
5. Sprinkle with orange rind and set aside.
6. CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
7. In separate bowl, cream butter and sugar until fluffy.
8. Beat in egg and rind.
9. Mix in flour mixture alternately with yogurt, making 3 additions of each.
10. Spoon batter over rhubarb, spreading right to edges of pan.
11. Using back of spoon, indent batter slightly at centre.
12. Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
13. Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.
Title: Lemon Coconut Cake from Bon Appetite
Ingredients:
- 2 2/3 instant lemon pudding
- 1 eggs
- 1 cream of coconut
- 4 fresh lemon juice
- 1/2 dark rum
- 1/2 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350°F Generously grease 10-inch tube pan and sprinkle bottom with half of the coconut.
2. Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
3. Combine remaining ingredients except powdered sugar in large bowl. Using electric mixer, beat at medium speed 3 to 4 minutes.
4. Stir in toasted coconut.
5. Pour into prepared pan and bake 50-60 minutes or until cake tests done.
6. Place pan on rack and cool completely.
7. Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
Title: Mexican Wedding Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 1 pecans
- 1 pineapple
- 2 eggs
- 1/2 butter
- 8 cream cheese
- 1 1/2 powdered sugar
- 1 vanilla
Instructions:
1. Cake.
2. Blend sugar, flour, baking soda, chopped pecans, crushed pineapple, and eggs.
3. Pour into 9x13 inch pan.
4. Bake 350 degrees for 35 minutes.
5. Frosting.
6. Blend all ingredients.
7. Spoon and spread on cake when cooled.
Title: German Bundt Cake
Ingredients:
- 200 butter
- 1/3 icing sugar
- 3/4 caster sugar
- 3/4 eggs
- 3 vanilla essence
- 3/4 flour
- 1/4 baking powder
- 2 1/4 salt
- 1 1/2 milk
- 1 icing sugar
- 3/4
Instructions:
1. Set the oven at moderate (180C/350F).
2. Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
3. Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
4. Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
5. Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
6. Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Title: Easy Fudgy Chocolate Frosting
Ingredients:
- 1 sugar
- 5 butter
- 1/3 milk
- 6 vanilla
- 1
Instructions:
1. Place sugar, milk and butter in saucepan, bring to boil and boil vigorously few one minute.
2. Remove from heat; add chocolate chips and vanilla. Stir vigorously till blended and pour while hot over 9 x 13 inches or 10 x 15 inches pan of cooled cake.
3. It is important that you boil it for exactly a minute -- too short or too long makes the icing turn out bad.
Title: Delicious and Easy Meringue Cookies
Ingredients:
- 3 sugar
- 3/4 salt
- 1 lemon zest
- 1/2
Instructions:
1. Heat oven to 300°F
2. Blend egg whites, sugar, and salt in a heatproof bowl on top of double boiler.
3. Place over boiling water; be careful not to touch the bowl with the water.
4. Beat with whisk, scraping bottom and side of pan occasionally, until sugar is completely dissolved.
5. Transfer to stand electric mixer and beat until soft peaks form.
6. Add lemon zest(i like lemon zest to cut little the sweetness) and beat until stiff peaks form.
7. Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets or use a pastry bag fitted with a star tip.
8. Bake 45 to 60 minutes or until hard at touch, do not let get it brown.
9. Immediately remove from baking sheet and place in cookie rack to cool.
10. Place in air-tight container.
Title: Strawberry Gelato
Ingredients:
- 2 strawberries
- 2 white sugar
- 4 lemon juice
- 2 half-and-half
Instructions:
1. Cut stems and non-red parts from strawberries and discard. Cut strawberries into quarters.
2. Mix strawberries with sugar and lemon juice to coat fully. Allow to rest at room temperature for half an hour (this process macerates the strawberries to draw more flavor out of them).
3. Transfer strawberry mixture to a food processor. Puree with 1 cup of half-and-half. Transfer to a plastic container with a lid and repeat for the remaining strawberries and half-and-half.
4. Move container of strawberry mixture to freezer and freeze for at least 4 hours, stirring every hour to scrape gelato from edges of container. Continue freezing until it reaches desired consistency. Churn in an ice cream mixer in batches for a few minutes at a time then serve.
Title: Easy Berry Fruit Tart
Ingredients:
- 1 granulated sugar
- 1/4 creme fraiche
- 1 sour cream
- 1 prepared vanilla pudding
- 1 fresh raspberry
- 2/3 fresh blueberries
- 2/3 fresh blackberries
- 2/3 powdered sugar
- 1
Instructions:
1. Heat oven to 450ºF.
2. Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
3. DO NOT PRICK CRUST.
4. In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
5. Sprinkle almond mixture over pie crust; gently press inches.
6. Bake 9-11 minutes or until golden brown.
7. If crust puffs in center, flatten gently with back of wooden spoon.
8. Cool 20 minutes.
9. Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
10. Add sprinkling of ground almonds.
11. Top with berries.
12. Refrigerate 2 hours or until serving time.
13. Just before serving, sprinkle tart with powdered sugar.
14. Store covered in refrigerator.
Title: Cinnamon Shortbread Bars
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 powdered sugar
- 1/2 cake flour
- 1 butter
- 1/2 cinnamon
- 1 sugar
- 1/8 cinnamon
Instructions:
1. Preheat oven to 350°.
2. Combine all the ingredients for shortbread in large mixing bowl.
3. Beat at low speed just until a soft dough forms.
4. Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
5. Stir topping ingredients in small bowl; sprinkle over shortbread.
6. Prick all over the top with a fork.
7. Bake 20-30 minutes or until light golden brown.
8. Cool slightly and cut ito squares while shortbread is still warm.