lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chunk Cookies
Ingredients:
- 3/4 brown sugar
- 1/2 sugar
- 1/2 butter
- 1/2 shortening
- 1 1/2 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 8 chocolate chips
- 1
Instructions:
1. Heat oven to 375.
2. In large bowl, beat brown sugar, butter, and shortening until light and fluffy.
3. Add vanilla and egg and blend well.
4. Lightly spoon flour into measuring cup and level off.
5. Add flour, baking soda, and salt and mix well.
6. Stir in chocolate and nuts.
7. Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets.
8. Bake at 375 for 9 to 12 minutes or until light golden brown.
9. Cool 1 minute and remove from cookie sheets.
Title: Brandied Oranges
Ingredients:
- 8 oranges
- 1 water
- 1 1/2 sugar
- 1/4 brandy
- 2 Grand Marnier
- Cointreau liqueur
Instructions:
1. Peel oranges leaving no white pith.
2. Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
3. Stir sugar and water together over a low heat until disolved and then boil for 2mins.
4. Cool, add Brandy and Grand Marnier or Contreau.
5. Pour over prepared oranges.
6. Serve at room temperature with whipped cream and/or ice cream.
7. Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.
Title: Delightful Apple Pie
Ingredients:
- 2 granny smith apples
- 5 sugar
- 3/4 all-purpose flour
- 2 cinnamon
- 2 salt
- 1 butter
- 2
Instructions:
1. Preheat Oven to 425.
2. Begin to grease a tart or pie plate 9 inches, I used canola spray. Lay flat the dough with sides sticking up. In the meantime, allow sugar, flour, cinnamon, salt and butter to mix well with apple slices in a large mixing bowl. Toss gently.
3. Next, place apple slices geometrically in a spiral, outer and inner circle, and continue in a spiral going up the pie. If you don't have time, just dump into pie crust. Take remaining dough, place over the top, press with matching edges, fold over, and begin to pinch with fingers. Insert marks in the top, I chose to make four, you can be creative as you like. Last, place a small amount of egg wash to give your crust a shiny gloss, then place in oven for about twenty-five minutes or until the crust has some light brown marks. Cook longer if apples need more tenderness. Serves well with ice cream or whipped cream.
Title: Chocolate Lover's Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 butter
- 1/2 warm water
- 1/2 eggs
- 4 confectioners' sugar
- 1 1/2
- 1/2 - 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the cake and pudding mixes,warm water, sour cream, melted butter, and beaten eggs.
3. Stir in the chocolate chips and pour batter into a 12 cup Bundt pan, sprayed well with non-stick cooking spray.
4. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.
5. Cool cake 20 minutes invert and remove from pan.
6. You can top with a dusting of powdered sugar when cake cools if desired.
Title: Another Good Pound Cake
Ingredients:
- 1 1/2 butter
- 1 powdered sugar
- 6 eggs
- 2 all-purpose flour
- 1 vanilla extract
- 1
Instructions:
1. Cream butter or margarine and sugar well.
2. Add eggs one at a time, beating well after each addition.
3. Add flour 1/2 cup at a time, beating in each addition before adding the next.
4. When well blended, add the vanilla and lemon extracts.
5. Turn into a well greased and floured Bundt pan.
6. Bake in preheated 350 degree (Fahrenheit) oven for 45 to 55 minutes.
7. Cool briefly, then turn out onto serving plate.
Title: Cherry Delights
Ingredients:
- 1 cream cheese
- 1 1/2 icing sugar
- 1 salt
- 1/4 maraschino cherry
- 1/2
Instructions:
1. Place cream cheese in a mixing bowl and beat with a wooden spoon until smooth.
2. Gradually blend in the sugar, crumbs, salt and cherries; cover the bowl and refrigerate for 1 hour.
3. Shape chilled mixture into 1-inch balls and roll in vanilla wafer crumbs.
4. Keep chilled.
Title: Rj's Rice Pudding
Ingredients:
- 2 long grain rice
- 4 water
- 1 raisins
- 4 milk
- 1 sugar
- 3 eggs
- 2 cornstarch
- 1 vanilla
- 1/4 nutmeg
- cinnamon
Instructions:
1. Combine the raisins and rice and place in a strainer.
2. Wash the raisin and rice mixture under hot tap water.
3. In a pot with a tight fitting lid, bring 4 cups of water to a boil.
4. Add raw rice and raisins and stir.
5. Cover, reduce heat and simmer for 25 minutes (60 minutes if using brown rice).
6. Meanwhile, in another pot combine the milk, sugar, egg yolks and corn starch.
7. Heat over medium high heat stirring mixture constantly to avoid burning until the mixture thickens to the consistency of thick cream.
8. Remove from heat, stir in the nutmeg and vanilla.
9. In a large bowl, beat the egg whites until they are stiff enough for form peaks.
10. Then slowly whisk in the thickened milk mixture. When the rice and raisin mixture is cooked, stir into the creamy custard mixture. At this point, you can dish up the pudding in serving dishes and sprinkle lightly with cinnamon or, you can bake the pudding mixture in a 350F oven for about 45 minutes and then serve sprinkled lightly with cinnamon.
Title: Chewy Toffee Pecan Chocolate Chip Cookies
Ingredients:
- 3 all-purpose flour
- 1 pecans
- 2 baking soda
- 2 cream of tartar
- 1/2 table salt
- 1/2 unsalted butter
- 1/2 shortening
- 1 granulated sugar
- 1 dark brown sugar
- 1/4 molasses
- 2 eggs
- 2 vanilla extract
- 2 turbinado sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
3. In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
4. Add molasses, eggs, and vanilla; beat on low speed just until blended.
5. Gradually add flour mixture, beathing just until dough forms.
6. Stir in chocolate morsels and toffee bits.
7. Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
8. Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
9. Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
10. NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.
Title: Old Fashioned Drop Cookies
Ingredients:
- 1 1/2 sugar
- 3 flour
- 1/2 shortening
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 egg
- 1 milk
- 1 vanilla extract
- 1 raisins
Instructions:
1. Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use.
2. Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.
Title: Mary's Coffee Liqueur
Ingredients:
- 1/2 coffee
- 2 rum
- 1 vodka
- 2 vanilla extract
- 1 water
- 1 brown sugar
- white sugar
Instructions:
1. Find a glass bottle or jar big enough to hold the liquor (at least 3 cups). Pour in 2 cups of rum (or vodka), the vanilla, and ground coffee. Shake to combine and keep on the kitchen counter for 2 to 3 days to infuse the liquor with coffee, and shake every so often to redistribute the ingrediants. Note: your results will be better if you use freshly ground coffee beans.
2. Strain the liquor through a fine mesh strainer, then through coffee filters until all the grounds are removed. Throw away the used grounds.
3. Make a simple syrup by placing the water, brown sugar, and white sugar into a large sauce pan. Simmer over medium heat, stirring frequently for 5 minutes or until all the sugar is dissolved. Remove from heat and let syrup cool in the pan to room temperature.
4. Combine syrup with infused, strained, liquor and pour into individual glass jars or bottles, and keep in the refrigerator or dark cupboard for a couple weeks. At first there will be a strong taste of alcohol which will mellow in 2-3 weeks, resulting in a smooth, caramel, coffee liqueur.
Title: Brownies That are Good for You?!
Ingredients:
- 1 1/3 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 chili powder
- 1 cocoa powder
- 1 silken tofu
- 1/3 unsweetened applesauce
- 1 vanilla
- 1 eggs
- 4 sugar
- 3/4 walnuts
- 3/4
Instructions:
1. Combine flour, baking powder, baking soda, salt, and chili powder (if using); set aside.
2. Cream cocoa, tofu, applesauce, oil, and sugar; incorporate dry ingredients, then fold in walnuts (if using).
3. Pour into a greased 8-inch square or round pan. Bake 30-35 minutes, or until slightly underdone, at 350°F Cool slightly before removing from pan.
Title: Brown Bag Protein
Ingredients:
- 2 oats
- 1 whole grain wheat flour
- 1/2 flax seed
- 1/2 powdered milk
- 1 yogurt
- 1/2 peanut butter
- 2
- 1/2
Instructions:
1. blend all dry ingredients together.
2. Add jogurt and sirop, stir.
3. Add peanutbutter and blend until you think it will not blend any better.
4. Add applejuice and mix on high speed for a few seconds.
5. Make cookies or muffins or if you like bars you only use 1/4 cup juice.
6. Bake at 170°for 15 minutes or until slightly brown.
Title: White Chocolate Peppermint Cream Cheese Frosting
Ingredients:
- 6 white chocolate
- 4 reduced-fat cream cheese
- 4 butter
- 1 confectioners' sugar
- 2 - 2 1/2
Instructions:
1. Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.
3. Add the peppermint extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.
4. Feel free to fold in up to ½ cup crushed peppermint candy for a crunchy and creamy frosting!
5. Will frost 24 cupcakes generously. (see Cake Doctor's Red-less Velvet Cupcakes).
Title: Gluten-Free Swiss Roll
Ingredients:
- 4 eggs
- 1 sugar
- 1 milk
- 2 sugar
- 1 icing sugar
- 3/4
- 2
Instructions:
1. heat oven to 180°C Greas a 25cm x 30cm Swiss Roll tin'Line the base of the tin with baking paper and grease the paper.
2. Beat the eggs and sugar in a large bowl until pale and thick.
3. Lightly fold in the flour.
4. Drizzle the milk down the inside of the bowl and lightly fold through.
5. Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.
6. Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Spread over it the extra 1 tablespoon of sugar.
7. Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper.
8. Cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool.
9. Gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again.
10. Sift the icing sugar over the top and serve.
Title: Almond Shortbread Cookies
Ingredients:
- 1 1/2 flour
- 1 butter
- 1/4 salt
- 1/2 sugar
- 1 orange zest
- 1 lime zest
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Combine butter, salt and sugar in mixer with paddle attachment.
3. Add ground almonds and mix together.
4. Mix into firm dough and form into 1 ¼ inch ball.
5. Flatten with fingers.
6. Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
7. Cool on rack and dust with powdered sugar while still warm.
Title: Dirt Salad
Ingredients:
- 1 vanilla ice cream
- 1 milk
- 1/2 instant pistachio pudding mix
- 2 sugar
- 1 vanilla
- 1/4
- 1/2
Instructions:
1. Crumble Oreo cookies (not too fine).
2. Line a 9 x 13 inch baking dish with half of the cookies. Place in freezer while preparing remaining ingredients.
3. Mix with mixer: milk, softened ice cream and pudding. Put the mixture in the refrigerator for 15 minutes.
4. Meanwhile, whip the whipping cream, adding ¼ cup sugar and ½ teaspoons vanilla.
5. Spread the pudding mix on top of the cookies in pan, careful to keep the cookies from sliding.
6. Carefully spread on whipped cream, then top with remaining cookie crumbs.
7. Keep refrigerated.
Title: Carres Aux Fraises- Strawberry Squares
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 flour
- 1 fresh strawberries
Instructions:
1. Preheat oven to 350°F.
2. Mix together all the ingredients.
3. Press the mixture into the bottom of an 8-inch square pan.
4. Place in oven and bake for 15 minutes or until golden.
5. To serve: Allow to cool. Top with sliced strawberries and whipped cream. Cut into squares.
Title: Raspberry-Lemon Cream Cake
Ingredients:
- 2 cream cheese
- 3 confectioners' sugar
- 1 vanilla extract
- 1/4 raspberries
- 1 lemon peel
- 1/2
- 2
- 3
Instructions:
1. Frosting: In a large bowl with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanilla; increase speed to high and beat until stiff peaks form.
2. Cake: Cut pound cake horizontally into 3 even slices. Place the bottom slice on a platter and spread with half of the lemon curd. Reserve 1/2 cup of raspberries for garnish. Arrange half the remaining berries over the lemon curd. Spread 1 side of each remaining pound cake slice with jam. Place 1 pound cake slice, jam side down over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake. Spread frosting over top and sides of cake. Cover loosely with plastic wrap and refrigerate 2 hours or overnight.
3. To serve: Garnish cake with lemon peel and reserved berries.
Title: Orange Blossom Brownies
Ingredients:
- 1/4 unsalted butter
- 3 flour
- 1 baking powder
- 1/4 salt
- 1/4 eggs
- 3 sugar
- 1 orange zest
- 1 vanilla extract
- 1/4 sugar
- 1/4 flour
- 1 3/4 baking powder
- 1/4 orange zest
- 1/2 lemon juice
- 4 orange flower water
- 1/2 eggs
- 1/4
- 1
- 1/2
- 4
Instructions:
1. Melt the butter and chocolate in the top of a double boiler over simmering water, the upper pan should not touch the water.
2. Preheat oven to 325*F. Brush a 9 X 13 inch pan with melted butter and dust lightly with flour or spray generously with cooking spray.
3. Stir the flour, baking powder and salt together. In a medium bowl whisk together the eggs, sugar and orange zest until well blended. Add the orange and vanilla extracts to the melted butter ahd chocolate and stir into the egg mixture. Add the dry ingredients, mixing well. Spread the batter into prepared pan and bake 25 to 30 minutes until mixture is set, but not dry. Cool about 10 minutes.
4. Sift the sugar, flour and baking powder for the orange layer together in a large bowl. Whisk in the orange zest, orange and lemon juices, the orange flower water if using, and the orange extract. Whisk in the eggs, stirring until smooth. Pour over the pre-baked bottom and bake another 40 to 50 minutes, until the filling puffs up. The top should be light golden brown and the filling set. Cool completely. Refrigerate until cold before cutting. You will need to wipe the knife between cuts, as necessary -- to serve dust with confectioner's sugar if desire.
Title: Easy Cherry Pie Filling Crisp
Ingredients:
- 1 flour
- 1/2 sugar
- 1/3 brown sugar
- 1/3 salt
- 1/8 cinnamon
- 1/2 butter
- 4 quick-cooking oats
- 1/4
Instructions:
1. Preheat oven to 350.
2. Pour pie filling into pyrex dish.
3. Combine all other ingredients until butter is the size of small balls/peas.
4. Top pie filling.
5. Bake 30-35 minutes or until crisp is golden brown.
Title: Chocolate Burritos
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 vanilla
- 1 flour tortillas
- 6 egg
- 1 fresh raspberry
- 1/2
- 1
- 1/2
Instructions:
1. This recipe makes 6-10 burritos.
2. MAKE THE MOUSSE FIRST Open box of Dream Whip and add both packets to a large bowl. Add one cup milk and 1 teaspoon vanilla. Beat on high for 6 minutes. Add the packet of instant chocolate pudding and add one cup milk. Beat low to mix then on high for about 4 minutes.
3. Lay one flour tortilla shell out flat. Sprinkle with cinnamon.
4. Take about 1/3 cup mousse and place on tortilla at one end. (Do not use more than 1/3 cup because it will ooze out the sides. Trust me 1/3 cup of mousse is plenty!) Fold that end of the tortilla with mousse over one fold, then fold in the sides and continue folding gently until you almost reach the end.
5. Beat 1 egg well and brush egg on the last flap of the tortilla. (You won't use the entire egg on one burrito. You will use one egg for about 6-10 burritos.) The egg will help keep the burritos together at the last fold.
6. Hold the fold together for a few seconds to make sure it seals well.
7. Drop in hot vegetable oil or a deep fryer until the burrito is a little brown and crunchy (approximately 3 minutes depending on how hot your oil is). If using stove top method be sure to turn the burrito over to ensure crispness on both sides.
8. Remove from fryer and lay on paper towel to drain excess oil.
9. Take your raspberry preserves and place in small microwave safe dish. Heat for about 10 seconds. Remove and stir to smooth consistency. Reheat as necessary to make warm and fluid. Do the same with the hot fudge.
10. Lay the burrito on a plate. cover with whipped cream and drizzle warm raspberry sauce and hot fudge.
11. Sprinkle each burrito with fresh raspberries and serve immediately.
Title: Fran's Fridge Banana Split Cake
Ingredients:
- 1/2 margarine
- 3/4 brown sugar
- 3/4 flour
- 1 1/2 margarine
- 1/4 eggs
- 2 margarine
- 1 powdered sugar
- 2 bananas
- 3 -4 crushed pineapple
- 1
- 2
Instructions:
1. Crust: Mix margarine, brown sugar, nuts and flour. Press into a 9x13 inch cake pan. Bake at 350* for 10 minute Crumble and let cool. When it is cool add ¼ cup margarine and then press back into the pan.
2. Layer 1: Mix eggs, margarine and powdered sugar, beat for 10-15 minutes spread over the crust.
3. Layer 2: slice the bananas and layer over layer 1.
4. Layer 3: spread pineapple.
5. Layer 4: top with whipped cream
6. Refrigerate and serve.
Title: The Flakiest Pie Crust
Ingredients:
- 6 all-purpose flour
- 2 sugar
- 2 salt
- 1 1/2 unsalted butter
- 1 cider vinegar
- 2 cold water
- 2
- 2/3 - 3/4
Instructions:
1. In a large bowl, sift flour with sugar and salt.
2. Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference.
3. In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later.
4. Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on.
5. Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.).
6. Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!
Title: Earl Grey Tea Cookies
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 confectioners' sugar
- 2 salt
- 1/2 vanilla extract
- 1 water
- 1 unsalted butter
- 1
Instructions:
1. Preheat oven to 375°F
2. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
3. Add vanilla, water, and butter; pulse together until a dough is formed.
4. Divide the dough in half, placing each half on a sheet of plastic wrap.
5. Roll each half into a 12-inch log.
6. Wrap and chill for 30 minutes.
7. Slice each log into 1/3 inch thick pieces.
8. Place on baking sheets lined with parchment paper or foil, 2 inches apart.
9. Bake until the edges are just brown, about 12 minutes.
10. Let cool on sheets for 5 minutes, then transfer to wire racks.
Title: Giant Chewy Chocolate Chip Cookies
Ingredients:
- 3 1/4 all-purpose flour
- 1 cake flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 1/4 brown sugar
- 1 1/4 sugar
- 1 1/2 butter
- 2 eggs
- 1 vanilla
- 12
Instructions:
1. Preheat your oven to 375*F.
2. Sift together dry ingredients and set aside.
3. Cream butter, sugar, and brown sugar in a largre bowl. Beat until creamy.
4. Add eggs one at a time and then the vanilla. Scrape down the sides of.
5. bowl to make sure every thing is well combined. Gradually add the.
6. dry ingredients about 1/3 of at a time beating at low speed and until.
7. every thing is well combined. Stir in chips with a spoon.
8. Drop the cookies by 1/4 cupufls about 3 inches apart onto an.
9. ungreased cookie sheet. Bake for 10-14 minutes or until it is light brown.
10. ( be careful not to overcook) or your loose the chewy texture.
Title: Homemade Brownies
Ingredients:
- 3 1/3 unsalted butter
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1 1/2 salt
- 1/2
- 1 3/4
Instructions:
1. Preheat oven to 350°. Grease a 9"x 13" baking pan.
2. Melt butter, half of the chocolate chips, and usweetened chocolate in a double boiler (or microwave).
3. Let mixture cool to warm.
4. Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies.
5. Fold in warm chocolate mixture.
6. Whisk flour, baking powder, baking soda, and salt.
7. Fold dry ingredients into chocolate mixture until just combined.
8. Stir in remaining chocolate chips and nuts (if using), mixing just until combined.
9. Pour batter into prepared pan.
10. Spread to an even thickness.
11. Bake 32-36 minutes.
12. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake.
13. Cool completely in pan on wire rack.
Title: Chocolate Crinkle Cookies
Ingredients:
- 1/2 confectioners' sugar
- 1 2/3 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1/4 unsalted butter
- 8 sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat an oven to 350°F Grease 2 baking sheets with butter.
2. Put the confectioners' sugar into a bowl and set aside.
3. Mix the ingredients.
4. In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
5. In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
6. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
7. Form the cookies
8. Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
9. Bake the cookies.
10. When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
11. Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.