lumicero/recipes-ing2inst huggingface dataset:
Title: Frozen Pumpkin Mousse With Walnut-Toffee Crunch
Ingredients:
- 1 walnut pieces
- 2/3 dark brown sugar
- 4 salt
- 1/8 unsalted butter
- 1 heavy whipping cream
- 2 sugar
- 3/4 pumpkin puree
- 5 dark rum
- 1 1/4 vanilla extract
- 2 ground cinnamon
- 1 1/4 ground ginger
- 3/4 ground nutmeg
- 1/2 salt
- 1/4 ground allspice
- 1/4 cinnamon sticks
- 1/8
- 4
Instructions:
1. For crunch:.
2. Preheat oven to 350°F Line rimmed baking sheet with foil; brush generously with vegetable oil.
3. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer.
4. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
5. For mousse:.
6. Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl.
7. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
8. Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
9. In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.
10. My modifications: I prefer this way because it's a little easier, guests can dictate their own portions, and I've never particularly cared for presentation :) This recipe calls for 4 goblets in which to put the mousse -- I basically ignore that by baking the crunch part in a 9" cake pan lined with foil and skipping the chopping step so that the crunch retains the shape of the pan. once the pan and the crunch have cooled completely and I've discarded the foil, I put the crunch back in the pan and use the crunch as a base "crust" of sorts and just dump all the pumpkin mousse on top, skipping the layering. Then I dollop the whipped cream on top and refrigerate the whole thing. I actually prefer it refrigerated and not frozen, but that's just me.
Title: Trick on a Stick
Ingredients:
- 2 craisins
- 1/4 dark chocolate
- 1/4 white chocolate
- 200
- 100
Instructions:
1. Mix together the popcorn, Craisins and apricots.
2. Pour the dark melted chocolate over the popcorn mixture and mix well.
3. Using a teaspoon, place popcorn mixture into plastic ice block moulds and press tightly.
4. Push lids into centre and refrigerate for several hours.
5. Once set, remove from moulds and dip each one into the melted white chocolate.
6. Roll in the nuts or sprinkles.
7. Refrigerate to set.
8. *8-10 yield is approximate.
Title: Microwave Self Saucing Chocolate Pudding
Ingredients:
- 60 butter
- 1 1/2 self-rising flour
- 1 sugar
- 1/4 milk
- 1/2 vanilla essence
- 2 brown sugar
- 1 boiling water
- 1/2
- 2
Instructions:
1. Place butter in a microwave proof dish, melt on high for 1 minute.
2. Stir in sifted flour, cocoa, sugar ,milk and vanilla.
3. Beat until smooth with a wooden spoon.
4. Sprinkle with sifted cocoa & brown sugar.
5. Pour over boiling water.
6. Cook on high for 12 minutes (watch incase it boils over).
7. Let stand 5 minutes before serving.
8. Serve with ice cream or cream.
Title: Berry Salad
Ingredients:
- 1 boiling water
- 2 pineapple tidbits
- 1/2 sour cream
- 1 1/2
Instructions:
1. Dissolve the gelatin in the boiling water in a bowl.
2. Let stand until cool.
3. Add pineapple, pie filling and sour cream and mix well.
4. Spoon into a bowl.
5. Chill, covered until set.
Title: Ice Box Pudding
Ingredients:
- 2 sugar
- 1 1/3 milk
- 4 eggs
- 1 salt
- 2 gelatin powder
- 2 graham cracker crumbs
Instructions:
1. Cook sugar, 1 C milk and egg yolks in double boiler 30 minutes.
2. Mix knox in 1/4 C warm water- soak.
3. add 1/3 C hot milk, vanilla or almond.
4. Cool.
5. Beat egg whites and whipping cream.
6. Fold cooled mixture into whipping cream and then fold in egg whites.
7. Butter a roasting pan and generously sprinkle with graham cracker crumbs.
8. gently pour the mixture in shell and cover top with graham cracker crumbs.
9. Refrigerate.
Title: Chocolate Orange Biscotti
Ingredients:
- 1 butter
- 1/2 eggs
- 2 flour
- 1 orange zest
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. In large bowl, mix melted butter, cake mix, eggs, flour, orange extract, orange peel and almonds.
3. Mixture will be thick.
4. Mix it with hand mixer or hands until if forms a big ball.
5. Form the ball into a 14 x 4 rectangle.
6. Place rectangle in oven and bake for 30 minutes.
7. Remove rectangle and let cool for 10.
8. Slice cross-wise into 1 inch slices and lay slices on their sides.
9. Bake at 350 for 10 more minutes.
10. Turn off oven and let biscotti's sit for another 30 minutes.
11. Remove from oven and let cool.
Title: Chocolate-Peanut Butter Wedges Dipped in Chocolate and Peanuts
Ingredients:
- 1 1/2 light brown sugar
- 1 butter
- 1/2 creamy peanut butter
- 2 eggs
- 2 vanilla extract
- 2 flour
- 1/2 baking powder
- 2 shortening
- 1 peanuts
- 1
- 3/4
Instructions:
1. In a large bowl, cream together the butter, peanut butter, and brown sugar until creamy, using an electric mixer at medium speed.
2. Add the eggs and vanilla; blend until smooth.
3. Combine the flour, cocoa powder, and baking powder; gradually add to the butter mixture on low speed until well mixed.
4. Cover bowl; refrigerate dough at least 4 hours, or until firm.
5. Preheat oven to 350*F.
6. Roll out 1/2 the dough at a time on a lightly floured surface to 1/4" thickness.
7. (Keep remaining dough chilled.) Cut out circles with a 4" round cookie cutter; cut each circle into quarters.
8. Space cookies 2" apart on ungreased cookie sheets; bake for 10-12 minutes, or until set.
9. Transfer cookies to wire racks and cool completely.
10. Melt the chocolate chips and shortening together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
11. Dip the rounded edge of each cookie into the chocolate, then into the peanuts.
12. Place on waxed paper until set, about 30 minutes.
Title: Holiday Pound Cake
Ingredients:
- 1 shortening
- 1 powdered sugar
- 4 eggs
- 2 flour
- 2 baking powder
- 1 vanilla extract
- 1 1/2 citron
- 1 1/2 walnuts
Instructions:
1. Cream shortening and add the sugar slowly, beating in well.
2. Add eggs, one at a time, beating well after each addition.
3. Add vanilla and add the sifted dry ingredients, mixing well.
4. Stir in citron and nuts.
5. Bake in 2 regular sized greased loaf pans at 325* for 1 hour.
Title: Pineapple Cobbler
Ingredients:
- 1 pineapple
- 1
- 2
Instructions:
1. Drained pineapple (reserve juice& refrigerate for a refreshing morning fruit juice drink).
2. In a 13"x9" baking dish, spread out the pineapple.
3. Sprinkle the DRY yellow cake mix over the pineapple.
4. Pour 2 cups of diet drink over cake mix.
5. Bake in 350 deg oven for 45-60 min (depending on your oven).
6. Bake until golden brown.
7. Cool and serve with Cool Whip.
Title: Kay's German Chocolate Layer Cake With Coconut-Pecan Filling
Ingredients:
- 1 1/4 unbleached all-purpose flour
- 1/4 instant espresso
- 2 instant coffee powder
- 1/3 boiling water
- 1/3 buttermilk
- 2 plain yogurt
- 12 vanilla extract
- 1 1/4 unsalted butter
- 3 sugar
- 1/2 eggs
- 1/2 baking soda
- 4 salt
- 1 sugar
- 1/4 salt
- 8 unsalted butter
- 1 heavy cream
- 1 vanilla extract
- 1 1/2 pecans
- 2 sweetened flaked coconut
Instructions:
1. CAKE.
2. Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position.
3. Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess.
4. Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth.
5. Cool the mixture to room temperature and stir in the buttermilk and vanilla.
6. With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds).
7. Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes).
8. Add the eggs 1 at a time beating for 1 full minute after each egg.
9. In another bowl, whisk the flour, baking soda and salt.
10. With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture.
11. Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like.
12. Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes).
13. Transfer the pans to wire racks and cool for 10 minutes.
14. Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting.
15. FILLING.
16. Mix the egg yolks, sugar and salt.
17. Beat in the butter.
18. Gradually beat in the cream and vanilla.
19. Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes).
20. Pour the mixture into a bowl to cool to room temperature.
21. Stir in pecans and coconut.
22. TO ASSEMBLE.
23. Cut each layer of cake in half horizontally so that each cake forms 2 layers.
24. Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half.
25. Repeat the layers and frost the entire cake when done.
Title: Maple Crème Caramel
Ingredients:
- 1 sugar
- 1/2 water
- 1/2 pure maple syrup
- 3 egg
- 1
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 300°F
2. For caramel: Lightly butter four ramakin dishes. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts.
3. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
4. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
5. For custard: Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Add a bit of the hot cream to the yolk mixture. Return this to the not cream mixture and whisk well.
6. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Using your kettle, add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
7. Bake custards until set in center, about 55 minutes. Remove the custard one at a time from the oven. Leave the baking pan in the oven until cooled; then remove. (this step helps prevent from spilling any hot water on yourself) Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
8. To serve, run knife around dish sides to loosen custards. Invert onto plates.
Title: Littlemafia's Snowballs
Ingredients:
- 1/2 butter
- 2 honey
- 1 vanilla
- 1 all-purpose flour
- 1 pecans
- 1/4 icing sugar
Instructions:
1. Preheat oven to 350°F.
2. Beat butter and honey with an electric mixer.
3. Add the remaining ingredients except the powdered sugar.
4. Shape dough into walnut size balls and place about 1 inch apart on an ungreased cookie sheet.
5. Bake 12-14 minutes or until just starting to brown.
6. Remove from oven and let cool slightly.
7. Roll cookies in icing sugar until well coated.
Title: Single Serve Dessert Fruit Pizza
Ingredients:
- 1 banana
- 1 kiwi fruits
- 2 mandarin orange segments
- 1 strawberry
- 2
- 20
- 3/4
- 1/4
Instructions:
1. Portion dough into 20 cookies, bake according to package directions; remove to a cooling rack and let cool completely.
2. Place banana slices in a small bowl and toss gently with orange juice until well coated (to prevent browning).
3. Drain and discard juice and set bananas aside, carefully spread each cooled cookie lightly with cream cheese, on top of each cookie arrange 1 slice of kiwi, 1 banana slice,1 mandarin orange segment, and 1 strawberry slice; set aside.
4. Place fruit spread ina small saucepan and warm over medium heat, drizzle melted fruit spread lightly over each pizza.
5. Refrigerate until serving time; serve within 2 hours, for best appearance, and taste.
Title: Chocolatey Perfect Cookies!
Ingredients:
- 1 unsalted butter
- 2 flour
- 1 baking soda
- 1 sugar
- 2 1/2 blended oatmeal
- 12 chocolate chips
- 1 brown sugar
- 1/2 salt
- 8 white chocolate
- 2 eggs
- 1 baking powder
- 1 vanilla
Instructions:
1. Cream the butter and both sugars with a hand-held mixer.
2. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
3. Add chocolate chips and shredded white chocolate or peanut butter chips.
4. Roll into balls (about 1 tablespoon of dough per cookie) and place two inches apart on a greased cookie sheet.
5. Bake for 10 Minutes at 375 degrees.
Title: Chocolate Chip Sandwich Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/4 creamy peanut butter
- 1/4 egg
- 1 vanilla
- 1 flour
- 1 1/4 baking soda
- 1/2 baking powder
- 1/2 powdered sugar
- 1/2 creamy peanut butter
- 1/2 butter
- 2 shortening
- 1
Instructions:
1. Heat oven to 350. Reserve 1/2 cup baking chips for drizzle; set aside.
2. Combine 1/2 cup butter, 1/2 cup sugar, brown sugar and 1/4 cup peanut butter in large bowl; beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and baking powder. Beat until well mixed. Stir in remaining baking chips.
3. Place sugar into small bowl. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake for 8 to 10 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets.
4. Combine all filling ingredients in small bowl. Spread 1 teaspoon filling onto bottom-side of one cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies.
5. Combine reserved baking chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir until melted. Drizzle over top of sandwich cookies.
Title: Buttery Cinnamon Cake W/Apple Compote
Ingredients:
- 1 1/2 all-purpose flour
- 2 ground cinnamon
- 1 baking powder
- 1/2 baking soda
- 1 1/4 salt
- 1/2 butter
- 1 brown sugar
- 1 egg
- 2 vanilla extract
- 1 brown sugar
- 2 cinnamon
- 1/2 water
- 2 apples
- 4 brown sugar
- 1/4 cinnamon
- 1/4 ground cardamom
- 1 ginger
- 1 lemon
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F Grease the sides of 9 inch springform pan and line bottom with parchment paper (you can also use bundt pan if preferred).
2. Combine flour, cinnamon, baking powder, baking soda and salt in bowl.
3. In a separate bowl, using electric mixer, beat butter and sugar until fluffy.
4. Beat in egg and vanilla until blended. Stir in flour mixture alternatively with yoghurt.
5. Spread into prepared ban, smooth top.
6. Bake for about 45 minutes or until tester inserted in the centre comes out clean.
7. For the glaze combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake and brush top and sides with glaze.
8. While cake is baking prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
9. Cover, reduce heat to medium-low and simmer for about 5 minutes or until apples are tender but still keep their shape.
10. Remove from heat and stir in vanilla.
11. Serve warm with slices of cake.
Title: Sugar Free Oatmeal Cake
Ingredients:
- 1 1/2 low-fat buttermilk
- 1 rolled oats
- 1/2 applesauce
- 2 eggs
- 1/4 honey
- 1 Splenda granular
- 1/2 whole wheat flour
- 1 1/4 self raising flour
- 3/4 baking powder
- 1/4 ground cinnamon
- 2 walnuts
- sultanas
Instructions:
1. Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
2. While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.
3. Beat the eggs and add to the oatmeal mix along with the applesauce.
4. If using honey add to wet ingredients.
5. It using Splenda add to dry ingredients.
6. Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
7. Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
8. Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
9. Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.
Title: Beary Cute Cookies
Ingredients:
- 3/4 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 30 sugar
- 60
Instructions:
1. In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).
2. Set aside 1/2 cup of dough for ears. Shape remaining dough into 1 inch balls; roll in additional sugar. Place 3 inches apart on ungreased baking sheets. Flatten to about 1/2 inch thickness. Roll reserved dough into 1/2 inch balls; roll in sugar. Place two smaller balls about 1 inch apart touching each flattened ball (do not flatten smaller balls).
3. Bake at 375 degrees for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Title: Butterscotch Pecan Dessert
Ingredients:
- 1/2 butter
- 1 margarine
- 3/4 all-purpose flour
- 1 pecans
- 1 cream cheese
- 1 confectioners' sugar
- 3 1/2 milk
- 2 instant butterscotch pudding mix
- vanilla instant pudding mix
Instructions:
1. In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
2. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Title: Aunt Mil's Carrot Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/2 flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 2 raw carrots
- 3 margarine
- 3/4 cream cheese
- 1/4 vanilla
- 3 powdered sugar
- 1
Instructions:
1. Grate carrots and chop nuts.
2. Mix together sugar, eggs, and oil at a low speed until thoroughly blended.
3. Add dry ingredients, then fold in carrots and nuts.
4. Bake in two greased and floured loaf pans (or one deep bundt pan).
5. Bake at 325 degrees F for 1 hour and 10 minutes.
6. For icing, blend together margarine, cream cheese, and vanilla, slowly adding powerded sugar until the mixture reaches desired consistency Ice when the cake is cooled.
Title: Lacis (Laci Peterson) Lavender Cookies
Ingredients:
- 5/8 butter
- 1/2 white sugar
- 1 egg
- 1 all-purpose flour
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream together the butter and sugar.
3. Beat egg and blend into the butter and sugar.
4. Mix in the lavender flowers and the flour.
5. Drop batter by teaspoonfuls onto cookie sheets.
6. Bake 15-20 minutes, or until golden.
7. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
Title: Lisa's Carrot Cake
Ingredients:
- 2 carrots
- 2 eggs
- 3/4 caster sugar
- 2 golden syrup
- 1 1/2 self raising flour
- 1/2 bicarbonate of soda
- 3/4 mixed spice
- 2 cinnamon
- 1 nutmeg
- 1/2
Instructions:
1. Sift dry ingredients into bowl.
2. Add all other ingredients and mix well.
3. Bake approximately 3/4 hour at moderate temperature (180C).
Title: Louise's Christmas Bonbons
Ingredients:
- 2 powdered sugar
- 1 margarine
- 1/2 salt
- 1 chocolate chips
- 1
- 18
- 6
- 3
Instructions:
1. For the Filling: Melt the margarine. In a large bowl, put in melted margarine (cooled a bit), add the condensed milk, sugar, salt, coconut and nuts. Stir well and rull into balls. Place on cookie sheets and freeze in freezer.
2. For the Chocolate Coating: Take out frozen bonbons and using toothpicks dip each individually in melted chocolate.Place on wax paper to cool. After cooling put back in container and store in freezer.
3. Hint: If bonbons are getting mushy before dipping in chocolate, refreeze. Sometimes it's better to do a few at a time. Take your time doing this.
Title: Brownie Cupcakes
Ingredients:
- 2/3 unsalted butter
- 1 sugar
- 1 1/4 flour
- 1 vanilla
- 1 eggs
- 4 pecans
- 3/4
- 1
Instructions:
1. Preheat the oven to 325. Insert liners into a mini or medium cupcake pan.
2. Melt the chocolate and butter together in a saucepan. Transfer to a large bowl.
3. Add the sugar, flour and vanilla and mix well. Add the eggs one at a time, beating well after each addition.
4. Add chocolate chips and pecans.
5. Fill cupcake liners three-quarters full with batter. Bake mini cupcakes about 10 minutes and medium sized cupcakes about 20 minutes.
Title: Viennese Punch Cookies
Ingredients:
- 16 unsalted butter
- 1 confectioners' sugar
- 1 flour
- 2 1/2 dark rum
- 1/3 orange zest
- 2 lemon zest
- 2 confectioners' sugar
- 2 dark rum
- 2 water
- 2
- 1
Instructions:
1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
2. For the dough: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until soft and light. Add the ground almonds and mix well.
3. Remove the bowl from the mixer and use a large spatula to incorporate the flour, mixing until the dough is smooth. Lightly flour a work surface and turn the dough out onto it; divide into 3 equal portions.
4. Lightly flour the dough, then gently roll it to about 3/8-inch thick. Use a plain round cookie cutter to cut out 2- to 2 1/2-inch cookies and place them, spaced 1 inch apart, on the prepared pans. Reserve the scraps from cutting the cookies in a bowl.
5. Roll and cut the remaining 2 pieces of dough, reserving the scraps from the rolling and cutting with the others. There should be 48 cookie rounds.
6. Bake the cookies for 7 to 8 minutes, until they are firm and dull-looking, rotating the baking sheets top to bottom and front to back 1/2 way through. (If you know that your oven gives strong bottom heat, use a third baking sheet to insulate the one on the lower rack.) Slide the parchment papers off the baking sheets to cool the cookies.
7. Arrange the dough scraps in a single layer on a parchment- or foil-lined baking sheet. While the cookie rounds are cooling, bake on the middle rack for 15 to 20 minutes, until firm, then cool the scraps on a wire rack.
8. For the filling: Break up the cooled scraps and place them in the bowl of a food processor. Pulse to grind coarsely. Add the preserves, melted chocolate, rum, and orange and lemon zests; pulse until the filling holds a soft shape.
9. To fill the cookies, turn 24 of the cookies over so that the flattest (bottom) sides are facing up. Spread a little less than 1 tablespoon of the filling on each cookie to within 1/8 inch of the edge. Top with the remaining cookies, placing them bottom side down on the filling and gently pressing the two cookies together.
10. For the icing: Combine the confectioners' sugar, rum, water and food coloring in a medium saucepan; stir until smooth. Place over low heat and cook for several minutes, until it is just lukewarm (about 110 degrees measured on an instant-read thermometer). Use a small offset spatula to spread a thin coat of the icing on top of each cookie. Let set completely before storing or serving.