lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Jam Cake With Creme Fraiche
Ingredients:
- 1 unsalted butter
- 1 1/4 sugar
- 4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 1/2 ground cinnamon
- 1 baking soda
- 1 ground nutmeg
- 1 ground ginger
- 1 buttermilk
- 1 fresh blackberries
- 2 sour cream
- 1 powdered sugar
- 1/2
- 1/4
Instructions:
1. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
2. Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at slow speed until blended after each addition. Fold in jam. (Do not overmix.) Pour batter into a greased 10-inch bundt pan.
3. Bake at 350 for 45 minutes to 1 hour or until wooden pick comes out clean. Cool in pan on wire rack 20 minutes; remove from pan and cool completely on wire rack. Sprinkle with some powdered sugar if desired. Serve with blackberries and Creme Fraiche.
4. For Creme Fraiche, stir together all ingredients; cover and chill 8 hours.
Title: Knock You Naked Cookie Bars
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 evaporated milk
- 1/2 peanut butter
- 60
- 1/2
- 1/3
Instructions:
1. Preheat oven to 375° F and grease 9 × 13-inch jelly-roll pan.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
3. Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
4. Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with 1/2 cup evaporated milk.
5. When melted and combined, add 1/2 cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
6. Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
7. Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack.
Title: Delicious & Gooey Rocky Road Brownies
Ingredients:
- 1 butter
- 2 margarine
- 1/3 sugar
- 4 eggs
- 1 1/2 flour
- 1 salt
- 1 vanilla
- 3 -4 mini marshmallows
- 1/4 butter
- 1/4 margarine
- 1/4 evaporated milk
- 3 powdered sugar
- 1 vanilla
Instructions:
1. Mix butter, sugar and cocoa together. Add one egg at a time, beat well after each egg. Add flour, salt and vanilla. (Stir in nuts if you choose.).
2. Put in a greased and floured 9x13 pan.
3. Bake at 350 for 25 minutes. Remove from oven.
4. Place mini marshmallows on top of cooked brownies and return to oven until marshmallows are light brown. (WATCH CLOSELY!).
5. Cool completely and top with fudge frosting. Mix all ingredients together then frost cooled brownies. (If you don't cool all the way, the marshmallows will move all over the place when you try to frost).
Title: Spiced Bread Pudding
Ingredients:
- 2 sugar
- 1 dried cranberries
- 1 dried cherries
- 1 pecans
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground allspice
- 8 ground cardamom
- 4 butter
- 1/2 eggs
- 3 pure vanilla extract
- 2 strawberries
- 4 Grand Marnier
- 2 sugar
- 1/2 cornstarch
- 1 cold water
- 2 unsalted butter
- 1 powdered sugar
- 1 dark rum
- 1/4 brandy
- 1 pure vanilla extract
- 1/4 nutmeg
Instructions:
1. Do not preheat oven; grease a 13 x 9 inch baking dish and set aside.
2. In a large bowl, combine the sugar, raisins, pecans, cinnamon, nutmeg, allspice, and cardamom.
3. Add the bread pieces and toss well to combine; set aside.
4. In another bowl, whisk together the milk, butter, eggs, and vanilla to blend.
5. Pour the liquid over the bread mixture and stir until the bread pieces have absorbed the liquid.
6. Pour the mixture into the prepared baking dish.
7. Place on a rack in the center of a cold oven and set the oven to 350°.
8. Bake for 1 1/2 hours, or until golden brown.
9. Transfer the pan to a wire rack to cool.
10. Serve warm drizzled with either the strawberry sauce or hard sauce.
11. Strawberry sauce-in a medium saucepan, combine the strawberries, Grand Marnier, and sugar.
12. Cover and cook over medium heat for 8-10 minutes.
13. In a small bowl, combine the cornstarch with the water; stir to blend.
14. Gradually stir the cornstarch mixture into the strawberry mixture.
15. Cook, stirring, for 2 minutes, then remove from the heat and cool slightly; serve warm.
16. Hard sauce-in the bowl of an electric mixer set on medium speed, cream the butter and sugar until light.
17. Add the rum or brandy, vanilla, and nutmeg; beat for 5 minutes; serve at room temperature.
Title: Gluten Free Coconut Cream Chocolate Cake
Ingredients:
- 500 eggs
- 4 warm water
- 2/3 butter
- 2/3 milk
- 1 sugar
- 1 marshmallows
- 24 coconut
- 1 1/2
Instructions:
1. Prepare cake mix as directed on the back of box.Pour batter into a large cake pan, but bake for regular allotted time specified on box for cake pans.( The eggs, water and butter are the ingredients needed for the chocolate El Peto cake mix. If you are using a different package make cake as directed on back of box. Keep in mind tho that the nutrition facts may differ as a result.).
2. While cake is baking, mix together milk,sugar, and marshmallows in a saucepan, heat until marshmallows are melted. Remove from heat and add coconut.
3. Spread marshmallow mixture over WARM cake.
4. Then drizzle your favourite chocolate icing over top.
5. (Optional)- I love coconut, so I also like to sprinkle a little coconut on top of finished cake.
Title: Masala Chai Chocolate Cake With Ginger Buttercream Frosting
Ingredients:
- 1 eggs
- 3 flour
- 1/3 chocolate chips
- 1 cinnamon stick
- 1 whole cloves
- 2 whole cardamom pod
- 1 allspice berries
- 2 star anise
- 1 fresh ginger
- 1 half-and-half
- 1 water
- 3 unsalted butter
- 3 confectioners' sugar
- 1 fresh ginger
- 4 -5
- 1/4
- 4
Instructions:
1. For the Masala Chai Tea Concentrate:
2. Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
3. Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
4. Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
5. For the Ginger Buttercream Frosting:
6. Beat butter with an electric mixer until creamy.
7. Add confectioner’s sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner’s sugar and mix until desired consistency is reached. Set aside.
8. For the Cake:
9. Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
10. Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.
Title: Dutch Cheese Wafers
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 1 flour
- 2 baking powder
- 1/4 salt
- 18 cherries
Instructions:
1. Cream together cream cheese, butter, sugar and vanilla.
2. Sift flour, baking powder and salt together.
3. Add to creamed mixture.
4. Chill 45 minutes.
5. Form mixture into balls (teaspoon).
6. Press thumb in centre of ball and place cherry in depression.
7. Bake at 350°F on ungreased cookie sheet 12 minutes or until cookies are slightly golden.
Title: Crispy Grahams
Ingredients:
- 24 graham cracker squares
- 1/2 butter
- 1/2 margarine
- 1 brown sugar
- pecans
Instructions:
1. Set the oven to 350°F.
2. Place the graham crackers next to each other in rows in a jellyroll pan, covering the bottom.
3. Put the brown sugar in a mixing bowl and pour the melted butter over it.
4. Mix them together and pour the mixture over the graham crackers.
5. Then sprinkle the nuts over the crackers.
6. Bake for 12 minutes, let cool slightly, then break the crackers into squares.
Title: Strawberry Rice Delight
Ingredients:
- 1 medium grain rice
- 1 long grain rice
- 1/4 heavy whipping cream
- 1/4 sugar
- fresh strawberries
Instructions:
1. Place the rice in a 2-quart or larger saucepan, add 1 cup water, and heat over medium heat until the rice is rehydrated, about 10 minutes. Drain, if necessary, and set aside to cool completely.
2. In the small bowl of an electric mixer,whip the cream on high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and continue to whip untl stiff peaks form.
3. Stir in the rice and the jam, and spoon the mixture into individual serving dishes. Garnish with strawberries, if desired, and serve.
Title: The Ultimate Chocolate Mousse Cake
Ingredients:
- 1 bittersweet chocolate
- 1/2 butter
- 6 eggs
- 2/3 heavy cream
- 6
Instructions:
1. For the Cake:
2. Preheat oven to 425°F.
3. Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
4. Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
5. Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
6. Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
7. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
8. Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
9. Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
10. To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
11. If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
12. Using a metal off set spatula run it around the top of the cake to ensure that the g.
13. Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
14. Bon Appetit!
Title: Chocolate Covered Strawberry Ice Cream
Ingredients:
- 16 frozen strawberries
- 3 1/2 half-and-half cream
- 2 chocolate chips
- 1
Instructions:
1. Blend the strawberries, Truvia, and half & half in a blender until smooth. (This will require stopping and stirring the mixture as you go to ensure all strawberries get fully blended.).
2. Place in ice cream machine until appropriately thickened. (This will not take long due to partially frozen consistency from blender.).
3. Melt chocolate chips by microwaving them 10 seconds at a time and stirring between 10 second cooks. After about 50 seconds (YMMV), you will be able to stir the chips into smooth melted chocolate. Take care not to over heat the chocolate.
4. Transfer the ice cream from the machine to its container.
5. Slowly pour the melted chocolate into the ice cream while stirring. This will create thick hard chocolate swirls. The faster you mix, the thinner the chocolate swirls will be.
6. Place in freezer until ready.
Title: Amazing Tiramisu
Ingredients:
- 6 sugar
- 3/4 mascarpone cheese
- 1 heavy cream
- 2 vanilla extract
- 1 ladyfingers
- 1 cocoa powder
- 2
- 2 -3
- 5
- 40 -50
Instructions:
1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
2. Transfer the mixture to the bowl of an electric mixer.
3. Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
4. In a chilled large mixing bowl, beat the cream to stiff peaks.
5. Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
6. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
7. With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
8. Add about 1 cup of the beaten egg whites and fold gently until blended.
9. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
10. One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
11. Continue to form a complete layer.
12. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
13. Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
14. Dust the Tiramisù with cocoa powder to create a rich, dark topping.
15. Refrigerate at least 4 hours or up to 1 day before serving.
Title: Brandy Pots De Crème
Ingredients:
- 1 1/3 brandy
- 1 1/2 eggs
- 1/4 granulated sugar
- 4 powdered sugar
- 1/4 brandy
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Heat 1 3/4 cups of cream and the chocolate chips over medium heat in a heavy saucepan, stirring constantly until the chocolate is melted and the mixture is smooth. Allow the mixture to cool for five minutes and add the 1/4 cup of brandy.
3. Beat the eggs, granulated sugar and the salt and stir the mixture slowly into the chocolate mixture.
4. Pour the mixture into 8 - 10 pot de creme cups or 4 oz. ramekins. Place the pots in a roasting pan large enough to hold all six. Place in oven, then pour enough hot water into the pan to come 1/3 up the sides of ramekins. Cover the pan with aluminum foil. Bake for about 20 minutes. When gently shaken, they should be set around the edges yet have an area in the middle that will not be completely firm.
5. Remove the pots from the water and allow them to cool for approximately 30 minutes on a wire rack. Once cooled, place the lids on the pots then refrigerate the pots de creme for several hours or overnight.
6. Optional Topping - To Serve.
7. Beat the 1/2 cup whipping cream with the powdered sugar until stiff. Top each pot with cream and drizzle a bit of brandy on top of each.
Title: Nutmeg Cake
Ingredients:
- 1/2 butter
- 1 1/3 sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 2 nutmeg
- 1 salt
- 1 buttermilk
- 6 butter
- 1/4 brown sugar
- 1 flaked coconut
- 3/4
Instructions:
1. Preheat oven to 375.
2. Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each.
3. Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition.
4. Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes.
5. Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.
Title: Amaretto Chocolate Balls
Ingredients:
- 3 amaretto liqueur
- 1/2
- 2
- 1
- 1/2
Instructions:
1. Heat chipits, milk and extract in double boiler or microwave. (Melt them.)
2. Mix thoroughly and add Amaretto. Mix again.
3. Cool overnight in refrigerator.
4. Form into balls. Roll in almonds and store in fridge.
Title: Low Fat Crock Pot Carrot Cake
Ingredients:
- 6 nonfat sour cream
- 1/2 applesauce
- 1/2 ground cinnamon
- 1 walnuts
- 1 carrots
- 1/4
- 3
Instructions:
1. Preheat crock pot to high.
2. Spray with non fat cooking spray.
3. In mixing bowl with mixer on medium speed beat the egg whites, sour cream, apple sauce, cinnamon and cake mix together for two minutes, scraping the sides of the bowl occasionally.
4. With spatula stir into batter the walnuts and carrots until well mixed.
5. Pour the prepared batter into the crock pot.
6. Place a paper towel on top of the crock pot, and place lid on the paper towel.
7. Cook on high for 1 1/2-1 3/4 hr or until knife inserted comes out clean.
8. Remove the crock from the crock pot. Remove lid and paper towel, and let it cool for 10-15 minute.
9. Run a knife around the outside edge of cake to loosen.
10. Place a large serving plate upside down on the top of the crock pot. Holding the slow cooker and the plate firmly together, carefully flip the cake upside down. It will be steamy hot so be careful!
11. Serve hot or chilled with vanilla ice cream!
12. Enjoy.
Title: Rum Buttercream
Ingredients:
- 2 powdered sugar
- 1/2 unsalted butter
- 1/4 sour cream
- 1 salt
- 1 dark rum
Instructions:
1. In a bowl, using an electric mixer, beat together sugar, butter, sour cream and salt until creamy.
2. Add rum, beating until smooth.
Title: Maple Fruit Crisp
Ingredients:
- 5 apples
- 2 pears
- 2/3 fresh cranberries
- 2 frozen cranberries
- 3 golden raisins
- 1 pure maple syrup
- 1/4 unbleached flour
- 2 oats
- 1/4 walnuts
- 1 brown sugar
- 1/4 ground cinnamon
- 5 salt
- 3 unsalted butter
- pure maple syrup
Instructions:
1. Preheat oven to 350 degrees F.
2. In large bowl, combine apples, pears, cranberries, raisins& maple syrup.
3. Toss to coat well.
4. Sprinkle on flour& toss again.
5. Scrape fruit into 8x8 inch baking pan& smooth top.
6. To make topping, combine flour, oats, walnuts, brown sugar, cinnamon& salt in medium bowl.
7. With fingertips, rub in butter bits until coarse crumbs form.
8. Stir in maple syrup just until crumbs are evenly moistened (mixture will be a little gooey).
9. With fingers, sprinkle mixture on top of fruit, breaking up any large chunks.
10. Bake 40-50 mins.
11. or until filling is bubbly& apples are tender.
12. Serve warm (with some vanilla ice cream) or at room temperature.
Title: Peach-Rasperry-Strawberry Crisp
Ingredients:
- 2 fresh strawberries
- 2 raspberries
- 2 cinnamon
- 2 all-purpose flour
- 1 1/2 salt
- 1/4 light brown sugar
- 1 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 375 degrees Fahrenheit and grease a 9 x 13 inch pan.
2. Place sliced fruit in a large bowl.
3. Add in 1/2 cup flour, 1/2 cup brown sugar, and one teaspoon cinnamon. Mix well.
4. Pour fruit mixture into the prepared pan and set aside.
5. Using a mixer, combine 1 cup flour, 1 cup brown sugar, 1 teaspoon of cinnamon, salt, and butter until moist and crumbly.
6. Sprinkle evenly over fruit in the baking dish.
7. Bake in preheated oven for 45 minutes or until golden brown.
8. Serve warm.
Title: Fudge Lover's Cream Cheese Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 hot water
- 1 vanilla
- 3/4 eggs
- 1 cream cheese
- 4 sugar
- 1 egg
- 1/2 vanilla
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.
Title: Melrose Soft Gingerbread
Ingredients:
- 3 flour
- 1 ground ginger
- 1 ground cinnamon
- 1 clove
- 1/2 baking soda
- 1 sugar
- 1/2 salt
- 3 eggs
- 1 light molasses
- 1 molasses
- 1 milk
- 1 vinegar
- butter
Instructions:
1. Preheat oven to 350F and grease a 7 x 11 baking pan.
2. Sift dry ingredients together.
3. Combine remaining ingredients, add to dry ingredients and mix well for one minute.
4. Pour into pan and bake for approximately 30 minutes or until cake tests done.
5. Let cool slightly; turn out onto platter and dust lightly with confectioners sugar, if desired.
Title: Vegan Tofu Whipped Topping
Ingredients:
- 1 soft tofu
- 1/4 lemon juice
- 2 vanilla
- 1 salt
- 1
Instructions:
1. In blender: blend until smooth and creamy, scraping the sides inward.
2. Whip a little just before serving if needed.
Title: Huckleberry Crisp
Ingredients:
- 3/4 flour
- 1/2 sugar
- 1/2 cinnamon
- 6 unsalted butter
- 5 huckleberries
Instructions:
1. Preheat oven to 375 degrees. Generously butter a 13x9x2 inch baking dish.
2. In a medium mixing bowl, combine flour, sugar and cinnamon. With a pastry cutter or fingertips, work in the butter until mixture resembles course meal.
3. Arrange an even layer of huckleberries in a prepared dish. Sprinkle crumb mixture over berries. Bake about 20 minutes or until the top is brown and juices are bubbling.
4. Best served a la mode.
Title: Meringue Shells
Ingredients:
- 1/8 salt
- 1 vanilla
- 1 vinegar
- 3 sugar
- 1
Instructions:
1. Beat all ingredients together well. Then beat in slowly 1 cup sugar, 1/3 cup at a time.
2. Beat until mixture forms very stiff peaks.
3. Line cookie sheet with waxed paper.
4. Divide meringue into 8 circles on waxed paper. Slightly hollow out centers and make a stand-up ridge around outside of meringue shells.
5. Bake at 300 degrees for 45 minutes.
6. Let cool on pan.
7. To serve, fill shells with vanilla ice cream and top with sweetened sliced strawberries.
Title: Peek a Boo Cry Baby Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1/2 vanilla extract
- 1 flour
- 3/4 whole wheat flour
- 1 lemon peel
- 3/4 sugar
- 1/2
Instructions:
1. In a large bowl, cream butter with sugar, add egg and vanilla till blendd.
2. gradually fold in flour, working by hand till blended.
3. chill in refrigerator -- 1-2 hours.
4. preheat oven to 350* -- grease and flour a cookie sheet --
5. on floured surface -- roll dough out to 1/4" thickness.cut into 2" squares and transfer half to cookie sheet.brush lightly with beaten egg white -- and place a small spoonful of mixed peel which has been combined with 1/2 cup granulated sugar, in center of each square.
6. cut a 1/2" opening in remaining squares.
7. place on top of squares with filling.
8. pressing edges together to seal.
9. bake 12-15 minutes or till golden.
10. transfer cookies to rack to cool -- .