lumicero/recipes-ing2inst huggingface dataset:
Title: Grand Peres (Quebec Style Maple Syrup Dumplings)
Ingredients:
- 1 3/4 maple syrup
- 1 1/4 water
- 1 1/2 flour
- 4 1/2 baking powder
- 1/2 kosher salt
- 4 unsalted butter
- 3/4 milk
Instructions:
1. Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
2. While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
3. Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
4. When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
5. Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.
Title: Chocolate Chimichangas With Raspberry Sauce
Ingredients:
- 6 burrito-size flour tortillas
- 6 raspberry sauce
- 1 vanilla ice cream
- 1/2 frozen raspberries
- 3 sugar
- 1 lemon juice
- 1 cornstarch
Instructions:
1. For Chimichangas: Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
2. Pour oil to depth of 1 inch into a large skillet; heat to 375°F Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
3. For Raspberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
4. Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.
Title: Carrot Cake Jumbles and Cream Cheese Frosting
Ingredients:
- 1 eggs
- 1/3 pumpkin pie spice
- 2 carrots
- 1 raisins
- 1 1/2 walnuts
- 1 cream cheese
- 1/2 butter
- 1 1/4 vanilla extract
- 6 powdered sugar
- 1/4
- 1
- 2 1/4
Instructions:
1. Preheat oven to 350°. Position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
2. In a big bowl place half of the cake mix along with the oil, eggs, and pumpkin pie spice.
3. Blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth.
4. Stir in the remaining cake mix, grated carrot, raisins, and drained pineapple with a wooden spoon until all dry ingredients are moistened (dough will be stiff).
5. Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
6. If desired, sprinkle cookie tops with nuts; gently press nuts into dough.
7. Bake 11-14 minutes or until set at edges and just barely set at center when lightly touched.
8. Cool 1 minute on sheets; transfer cookies to wire racks with metal spatula and cool completely.
9. Make frosting: in a bowl, beat the cream cheese, softened butter, and vanilla extract with an electric mixer on medium speed until blended and smooth.
10. Gradually add the powdered sugar, beating until incorporated and smooth.
11. Spread frosting over cooled cookies.
Title: Chocolate Buttercream
Ingredients:
- 8 unsalted butter
- 1/2 cocoa powder
- 1 powdered sugar
- 1/4 2% low-fat milk
Instructions:
1. In a stand mixer or using a hand mixer, beat butter on high until it's soft, about 30 seconds until soft.
2. Add cocoa powder and powdered sugar and beat until incorporated.
3. Add the milk a little at a time as you mix. Stop when you get to your desired consistency -- the more milk you add, the softer it will be.
4. Once you have your desired consistency, beat on high for 3 minutes.
Title: Cherry Hazelnut Tart
Ingredients:
- 1 cherry pie filling
- 1 lemon zest
- 1 cinnamon
- 1/8 hazelnuts
- 1/2 egg
- 1 water
- 1 sugar
- 1
Instructions:
1. Preheat oven to 425°F.
2. Unfold the ready to use pie crust on a lightly floured surface.
3. With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
4. Reserve 2 strips for other uses.
5. Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
6. Mix pie-filling, lemon zest and cinnamon and spread on the crust.
7. Sprinkle with chopped nuts.
8. Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
9. Lay second layer of strips in an angle over the first layer to form lattice look.
10. Mix egg and water, brush on lattice, sprinkle with sugar.
11. Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
12. Let cool on rack for 15 minutes.
13. Remove pan side.
14. Great with heaps of lightly sugared whipped cream.
Title: Basic Vanilla Cupcakes
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1/2 sea salt
- 1 1/4 milk
- 1 vanilla extract
- 1/2 butter
- 1 1/4 sugar
- 3 eggs
Instructions:
1. Preheat oven to 300°F Line 18 muffin cups with cupcake liners.
2. Combine flour, baking powder, and salt. Set aside.
3. Combine milk and vanilla. Set aside.
4. On medium speed, beat butter until fluffy. Add sugar. Beat 2 minutes.
5. Beat in eggs, one at a time, until blended.
6. Alternately beat in reserved flour mixture with milk mixture. Starting and ending with flour.
7. Divide batter among liners.
8. Bake 15-18 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes Transfer to racks to cool completely.
Title: Vegetarian Cake
Ingredients:
- 1 semolina
- 1 sugar
- 1 baking soda
- 1 vanilla essence
- 4 cardamoms
- 1 raisins
- 4
- 10 -15
Instructions:
1. Mix semolina, sugar and curd.
2. Stir well.
3. Add raisins, nuts, powdered cardamom and vanilla essence.
4. Pre-heat oven to 300 degrees Fahrenhit.
5. Grease a medium size pan with butter.
6. Pour in the mixture and bake for 30-45 minutes.
Title: Apple and Goats' Cheese Brulee
Ingredients:
- 1/2 apple
- 55 soft brown sugar
- 110
- 30
Instructions:
1. Place the apple cubes and goats' cheese into a gratin dish.
2. Cover with Greek yoghurt and then sprinkle with soft brown sugar.
3. Carefully, using a blowtorch, glaze the top to caramelise the sugar. Or place it under a preheated broiler until the sugar caramelizes.
Title: Apple Mini Bundt Cakes
Ingredients:
- 2 apples
- 1 sugar
- 1 ground cinnamon
- 3 all-purpose flour
- 3 baking powder
- 2 sugar
- 1 salt
- 1/2 vanilla extract
- 1/2 eggs
- 2 1/2 walnuts
- 4 confectioners' sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Lightly oil and flour the cake molds of a mini Bundt cake pan. In a medium sized mixing bowl, hand-mix the grated apples, 1 tablespoon sugar and cinnamon; set aside. In another bowl, sift the flour, baking powder and salt together; set aside.
2. In a larger bowl, combine 2 cups sugar, oil, orange juice, vanilla and eggs. Beat at a higher speed until contents are a smooth consistency. Stir in the flour mixture. If using chopped walnuts, fold them into the mixture during this step.
3. Stir the grated apples into the batter mixture. Pour the batter into each mini Bundt cake mold until full.
4. Bake in preheated oven for 50 minutes, or until the cake provides slight resistance when lightly touched. Let cakes cool in the pan for 10 minutes, then remove onto a wire rack until completely cool. Sprinkle tops of mini Bundt cakes with confectioners' sugar.
Title: Fruit Crisp
Ingredients:
- 4 brown sugar
- 2/3 - 3/4 flour
- 1/2 - 2/3 quick-cooking oats
- 1/2 cinnamon
- 1 ginger
- 1/4
Instructions:
1. *Note: Use the larger amount of sugar for tart fruits like apples, and use the larger amount of flour for juicy fruits, like blueberries.
2. Preheat oven to 375 degrees.
3. Place fruit in an 8x8-inch baking dish. Mix remaining ingredients well and sprinkle over fruit.
4. Bake 30 minutes or till top is golden brown. Let stand for 30 minutes before serving.
Title: Strawberry-Rhubarb Crumble
Ingredients:
- 3 strawberries
- 2 1/2 rhubarb
- 2 fresh lemon juice
- 1 granulated sugar
- 1/4 cornstarch
- 1 old fashioned oats
- 1 quick-cooking oats
- 1/2 all-purpose flour
- 1/2 dark brown sugar
- 1 pecans
- 1/2 ground cinnamon
- unsalted butter
- vanilla ice cream
Instructions:
1. Heat oven to 375 degrees Fahrenheit. Butter the bottom and sides of a 10-inch deep-dish pie pan.
2. Prepare the filling: Combine the strawberries, rhubarb, and lemon juice in a large bowl. Mix together sugar and cornstarch in a small bowl. Add to the strawberry mixture; toss gently to coat all over. Spoon into the prepared pie pan.
3. Prepare the topping: Place the oats, flour, dark-brown sugar, chopped pecans, cinnamon and butter in a food processor. Pulse with on-and-off motion until the butter is the size of peas. Do not over-process. Sprinkle the crumb topping evenly over the fruit in the pan.
4. Bake in 375 degree oven until the crumb topping is golden brown, about 35 minutes. Cover the dish loosely with aluminum foil. Bake for additional 10 minutes or until heated through and bubbly.
5. Serve warm with vanilla ice cream, if desired.
Title: Coffee-Brandy Cream Brulee
Ingredients:
- 2 sugar
- 1/4 instant coffee granules
- 2 brandy
- 4 pure vanilla extract
- 1 light brown sugar
- 1 1/2
- 3 -4
Instructions:
1. Set oven to 350 degrees F.
2. Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
3. In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
4. In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
5. Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
6. Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
7. Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
8. Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
9. Remove from fridge, cover with plastic wrap, and continue to chill overnight.
10. The following day: Preheat the broiler.
11. Arrange the ramekins on a small sheet.
12. Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
13. Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
14. Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.
Title: Apricot Fried Pies
Ingredients:
- 6 sugar
- 1/3 salt
- 1/2 water
- 1 flour
- 4 shortening
- 1
Instructions:
1. Place apricots in a medium saucepan; add water to cover.
2. Cover pan and cook over low heat 15 minutes or until tender.
3. Mash appricots, and add sugar; set aside.
4. Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
5. Sprinkle cold water (1 Tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
6. Shape into a ball and chill.
7. Divide dough in half.
8. Roll one portion to 1/8" thickness on a lightly foured surface; cut into 3 1/2-inch circles.
9. Spoon aout 1 teaspoon apricot filling on half of each pastry circle, moisten edges and fry.
Title: Lemon Pecan Crisps
Ingredients:
- 1 Crisco shortening
- 1/3 water
- 1/4 egg
- 1 pecans
- 1 sugar
- 2 pecans
- 1/4
- 1
Instructions:
1. HEAT oven to 375°F Coat cookie sheets lightly with no-stick cooking spray.
2. COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Add water, egg and 1 cup chopped pecans, mixing on low, until dough comes together. Shape into 1-inch balls (makes about 60). Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2 inches in diameter.
3. COMBINE sugar and 1/4 cup finely chopped pecans in a small bowl. Brush tops of dough with egg white. Sprinkle with pecan-sugar mixture.
4. BAKE 7 to 9 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
Title: Crockpot Chocolate Blackerry Cake
Ingredients:
- 1 flour
- 2 baking powder
- 6 butter
- 2 sugar
- 2/3 vanilla
- 3 salt
- 1 milk
- 1/4 egg
- 1/3 blackberries
- 1 sugar
- 4 water
- 1/2
- 2/3
Instructions:
1. Coat crockpot wiith butter,oil or non-stick cooking spray.
2. Mix flour and baking powder and set aside.
3. In large bowl, melt butter and chocolate together (use chips or cut block into small pieces) in microwave or over a pot of boiling water. (Takes about a minute in the microwave,.).
4. Add sugar, cocoa, vanilla, salt, milk and egg to butter/chocolate mixture. (This is why you needed a large bowl in step 3.).
5. Add flour/baking powder mixture to this.
6. Pour batter into crockpot and spread over bottom.
7. Put berries, sugar and water in saucepan and bring to boil over high heat. Let boil 30 seconds. Turn off heat.
8. Spoon berry mixture over batter in crockpot. Do NOT Stir.
9. Let cook about 2 1/2 hours on HIGH, or until knife inserted into center of cake comes out clean of chocolate. (Berries will have sunk to bottom.).
Title: Orange Chiffon Cake
Ingredients:
- 2 flour
- 1/2 baking powder
- 3/4 sugar
- 3 salt
- 1 1/2 cream of tartar
- 1
- 1/8
- 6 -7
Instructions:
1. Separate eggs. Beat whites until very stiff. Add cream of tartar. Beat yolks adding oil and orange juice.
2. Mix together dry ingredients. Add yolk mixture to dry ingredients and beat. When mixed, fold in beaten egg whites.
3. Pour into angel food cake pan. Bake 1 hour at 325 degrees. Cool upside down.
Title: Dessert Sauce for Fruit
Ingredients:
- 1/4 honey
- 3 pepper
Instructions:
1. Mix the honey and balsamic vinegar.
2. Taste and then add pepper to taste.
3. Mix with fruit and let sit for 15-20 minutes for the fruit to soak in the flavor.
4. Enjoy.
5. .
Title: Espresso Chip Pound Cake
Ingredients:
- 1 butter
- 3/4 sugar
- 2 brown sugar
- 5 eggs
- 1 vanilla
- 4 flour
- 1 baking powder
- 1/2 salt
- 1/8 sour cream
- 3/4 buttermilk
- 1
- 2
Instructions:
1. Cream the butter, sugar and brown sugar together.
2. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy.
3. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined.
4. Do not over mix this part.
5. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined.
6. Add the sour cream and buttermilk and mix until combined.
7. Add the espresso, and mix until it is combined.
8. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs.
9. Add the chocolate chips and mix them until combined.
10. Preheat the oven to 275 degrees F.
11. Grease and flour a bundt cake pan.
12. Scoop the cake mixture into the prepared pan.
13. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
14. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
15. Let the cake cool, then remove it from the pan upside down.
16. Garnish it with powdered sugar.
Title: Ginger and Spice Snaps
Ingredients:
- 3/4 Crisco shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1/4 clove
- 1/4 allspice
- 1/2 table salt
- 1/3
Instructions:
1. Preheat your oven to 350* and line your cookie sheets with parchment.
2. Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
3. Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
4. Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
5. Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
6. These are sooooooooooooooooooooooooooooo yummy!
Title: Muddy Buddies
Ingredients:
- 9 butter
- 1/4 margarine
- 1 chocolate chips
- 1/4 vanilla extract
- 1/2 peanut butter
- 1 1/2 powdered sugar
Instructions:
1. Pour cereal into a large bowl and set aside.
2. Combine chocolate chips, peanut butter and butter in a 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
3. Stir in vanilla.
4. Pour chocolate mixture over cereal, stirring with a large slotted spoon until all pieces are evenly coated.
5. Pour cereal mixture 2 cups at a time into a Ziploc bag with powdered sugar. Seal securely and shake until all pieces are well coated with powdered sugar.
6. Spread evenly on waxed paper to cool.
Title: Strawberry Grand Marnier Tarts
Ingredients:
- 150 plain flour
- 1 salt
- 2 caster sugar
- 60 hazelnuts
- 125 butter
- 1 water
- 2 caster sugar
- 1 Grand Marnier
- 300 strawberries
- 1 water
- 500 Grand Marnier
- 1/2
- 1
Instructions:
1. PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well.
2. Rub in the butter until the mixture resembles coarse breadcrumbs.
3. Add the egg yolk and water, and mix to make a firm dough.
4. Turn the pastry out onto a lightly-floured surface, and lightly knead.
5. Divide the dough into 6 equal portions.
6. Roll out each portion to cover the base and sides of 6 individual 10cm (4”) flan tins and prick the pastry well with a fork.
7. Place the flan tins onto oven trays and refrigerate for about 30 minutes.
8. Cook at 180°C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins.
9. FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form.
10. Spread the cream mixture over the base of each cold pastry case.
11. Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream.
12. Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold.
13. Brush the jam mixture thickly over the strawberries.
14. Refrigerate until ready to serve.
Title: Fruity Cookie Rings and Twists
Ingredients:
- 1
- 3
Instructions:
1. Remove dough from wrapper according to package directions.
2. Combine dough and 1/2 cup cereal in large bowl.
3. Divide dough into 32 balls and refrigerate for 1 hour.
4. Preheat oven to 375 degrees.
5. Roll dough balls into 6 to 8-inch-long ropes.
6. Roll ropes in remaining cereal to coat; shape into rings or fold in half and twist.
7. Place cookies two inches apart on ungreased cookie sheets.
8. Bake 10 to 11 minutes or until lightly browned.
9. Remove to wire racks; cool completely.
Title: Blueberry Rhubarb Crisp
Ingredients:
- 1 flour
- 1/2 rolled oats
- 3/4 brown sugar
- 1/2 butter
- 2 rhubarb
- 2 blueberries
- 3/4 sugar
- 1/4 flour
- 1/2 cinnamon
- 1/4 water
Instructions:
1. Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
2. In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
3. Sprinkle topping over mixture.
4. Bake at 350°F for 30 minutes.
Title: Apple Surprise
Ingredients:
- 1 flour
- 1 salt
- 2 baking powder
- 1 sugar
- 1 apple
- 1/2 milk
- 1 brown sugar
- 1 butter
- 1 boiling water
- 1 1/2 - 2 cinnamon
- 1/2
Instructions:
1. Sift flour, baking powder, salt & sugar together.
2. Add the chopped apple & milk.
3. Mix well and place in greased ovenproof dish.
4. Blend together the brown sugar, butter, lemon juice and boiling water.
5. Pour this over the batter in the dish.
6. Sprinkle cinnamon on top and bake at 350'F/180'C for 20 - 25 minutes.
7. After removing from the oven allow to stand for 10-15mins to allow the syrup to thicken and be slightly absorbed.
8. Serve warm with cream or custard.
Title: Oatmeal, Walnut and Dried Plum Cookies
Ingredients:
- 1 unbleached all-purpose flour
- 3/4 baking powder
- 1/3 baking soda
- 2 fine sea salt
- 1 maple syrup
- 1/4 vanilla extract
- 1/3 molasses
- 1/2 dried plum
- 1 walnuts
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried plums and nuts.
3. Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
4. For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.
Title: Cleveland Style Russian Tea Cakes
Ingredients:
- 4 1/2 unsifted flour
- 1 baking powder
- 1/2 salt
- 3/4 sugar
- 1/2 margarine
- 1/4 eggs
- 1/4 vanilla
- 1 golden raisins
- 4 cinnamon
- 1 sugar
- 1
- 1 - 1 1/2
- 1 1/2 - 2
- 1
- 1/4
- 1
Instructions:
1. Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
2. Knead dough, refrigerate at least 2 hours.
3. Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
4. Roll as for jelly roll.
5. Brush top with egg white,sprinkle with sugar mixture.
6. Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
7. Bake 25 minutes at 350 degrees.
8. Remove from baking sheet, and cool on rack.
Title: Old Fashioned Butter Cookies
Ingredients:
- 2 3/4 flour
- 1 granulated sugar
- 1/2 baking powder
- 1/2 unsalted butter
- 6 pure vanilla extract
- 1 1/2
Instructions:
1. Sift dry ingredients together. Place in food processor and process a few seconds to mix. Cut each stick of butter into 8 pieces and place in food processor. Process 20 to 30 seconds until butter is cut in evenly. Add egg yolks and vanilla and process until mixture forms a ball. Remove, divide into 4 equal balls, flatten each and cover with plastic wrap. Refrigerate overnight.
2. Preheat over to 375 degrees. Cut aluminum foil to fit approximately 4 cookie sheets. Using a well floured pastry cloth and rolling pin cover, roll 1 section of dough, leaving the rest refrigerated until needed. Roll evenly approximately 1/8" thick (or actually 1/8" thin). Using small size cookies cutters, cut cookies (they should remain in the cutter, then tap out on to the foil lined cookie sheets). Place cookies 1/2 inch apart. Sprinkle with sugar crystals. (Easier to do one whole sheet red, next sheet green). Reroll scraps and roll out, trying to handle dough as little as possible. Don't reroll dough a third time, use another refrigerated section of dough. Bake approximately 8 minutes, one sheet at a time. Cookies should be slightly golden, remove quickly as once they start to brown, they could burn fast. Immediately slide foil off cookie sheet and leave cookies on foil to cool. Repeat with remaining dough. Store in a wax paper lined, cookie tin. Cookies reach their taste potential after a day and will stay fresh in a cookie tin approximatelly 3 weeks. Actual yield is based on the size cookie cutter used. I use a very small size, approximately 1 1/2 " across.