lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Blossom Cookies
Ingredients:
- 3/4 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 shortening
- 1/4 butter
- 1 egg
- 1 1/2 Bisquick
- 48
Instructions:
1. In large bowl, mix 1/2 cup of the granulated sugar, the brown sugar, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate 1 hour or until firm.
2. Heat oven to 375°F In small bowl, place remaining 1/4 cup granulated sugar. Shape dough into 1-inch balls; roll in granulated sugar. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks.
Title: Fruit Salad for a Crowd
Ingredients:
- 4 golden delicious apples
- 4 Red Delicious apples
- 2 green seedless grapes
- 2 red seedless grapes
- 1 pineapple chunks
- 1 mandarin oranges
- 1 cream cheese
- 1/2 sour cream
- 1/2 mayonnaise
- 1/2 sugar
Instructions:
1. Combine all the fruit in a large bowl.
2. In a mixing bowl, beat dressing ingredients until smooth.
3. Pour over fruit; toss gently to coat.
4. Serve immediately.
Title: Caramel Apple Pie Dump "cake"
Ingredients:
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1 sugar
- 1 butter
- 1 pecans
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350.
2. Pour apple pie filling and fried apples in a 13x9 pan evenly.
3. Sprinkle apples with spices and sugar.
4. Pour dry cake mix over spices.
5. Dot with butter.
6. Sprinkle with nuts.
7. Bake 45 minutes-1 hour, until cake is brown and bubbling on sides.
8. Serve warm with ice cream.
Title: Pineapple Perfection Cake
Ingredients:
- 2 eggs
- 2 flour
- 2 sugar
- 2 baking soda
- 1 vanilla
- 1 crushed pineapple
- 1 pecans
- 1 cream cheese
- 1/2 butter
- 1/2 pecans
- 1 3/4 confectioners' sugar
- 1 vanilla
Instructions:
1. combine above ingredients mix well.
2. pour in a well greased 9x13 pan.
3. bake at350* for 35-40 minutes Frosting directions: combine above ingredients spread on cake while still warm.
4. chill in refigerator.
5. serve cold-- Enjoy!
Title: Tapioca Creme Brulee
Ingredients:
- 2 milk
- 3 sugar
- 6 dry tapioca
- 1 egg
- 1 raspberries
- 4 brown sugar
Instructions:
1. Mix milk, sugar, and tapioca in a small sauce pan.
2. Let it sit on stove for 5 minutes.
3. Whisk in egg, and bring to a think boil. Cool.
4. Divide berries amongst 4 ramekins, pour tapioca over each ramekin. Smooth tops.
5. Chill over night, or for at least 3-4 hours.
6. Preheat broiler.
7. Sprinkle brown sugar over the tapioca ramekins.
8. Broil until sugar is bubbling and melted.
9. Serve HOT!
Title: Skillet Cookies
Ingredients:
- 1 butter
- 2 granulated sugar
- 4 eggs
- 2 dates
- 6 coconut
- 1 powdered sugar
Instructions:
1. In an electric skillet, put first three ingredients on low heat and stir constantly.
2. Turn off heat and fold in the chopped dates. Don’t chop the dates too fine.
3. Let cool.
4. Stir in the 6 cups of Rice Crispies Cereal.
5. Add the coconut & nuts if you are going to use them.
6. Put lots of powdered sugar on a pastry cloth and put ½ of the dough on powdered sugar and work into a log about 2 ½ inches in diameter.
7. Wrap in wax paper and refrigerate.
8. Do the same with the other half of the dough.
9. When you are ready to eat, slice in quarter or half inch slices. These last for months. Good for freezing just add a layer of foil around the wax paper and twist ends.
Title: Pouding Renverse Des Bleuets (Blueberry Upside Down Pudding)
Ingredients:
- 2 blueberries
- 3/4 sugar
- 1 lemon rind
- 1 1/4 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 shortening
- 1 egg
- 1 vanilla
- 2/3 milk
- vanilla ice cream
Instructions:
1. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8-inch square baking pan.
2. In a bowl, combine flour, baking powder and salt.
3. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla.
4. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients.
5. Pour batter over fruit in pan and bake in a preheated 350 degree oven for.
6. about 40 minutes, or until a tester inserted in centre comes out clean.
7. Let cool slightly; turn out onto serving plate.
8. Cut in squares and serve warm or at room temperature, with whipped cream or ice cream, if desired.
Title: Diet Snicker Salad
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2/3 water
- 1 plain fat-free yogurt
- 1 1/2 Cool Whip Free
- 1 vanilla extract
- 1 apples
- 2 banana
- 2
- 1
Instructions:
1. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk.
2. Blend in yogurt, Cool Whip Free, and vanilla extract.
3. Add apples and candy pieces. Mix gently to combine.
4. Cover and refrigerate for at least 30 minutes.
5. Just before serving, gently stir in diced banana.
Title: English -Style Bread Pudding
Ingredients:
- 1 1/2 full-fat milk
- 1 1/2 vanilla
- 2 sugar
- 8 butter
- 1 raisins
- 1/4
- 1
Instructions:
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Prepare a 9-inch baking dish.
4. For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
5. In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
6. Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
7. Spread 1/4 cup soft butter on bottom and sides of baking dish.
8. Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
9. Sprinkle half of the raisins over bread.
10. Cover with another single layer of bread slices.
11. Sprinkle the remaining raisins over the bread.
12. Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
13. Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
14. Position rack to second-lowest position.
15. Bake for about 20 minutes, or until custard thickens and begins to set.
16. Remove from oven and set to broil.
17. Sprinkle 2 tablespoons sugar over hot pudding.
18. Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
19. Serve warm.
Title: Pineapple-Raisin Sweet Potato Cake
Ingredients:
- 1 crushed pineapple
- 1/2 raisins
- 1 1/2 cake flour
- 1/2 light brown sugar
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/4 salt
- 1 1/2 sweet potatoes
- 1/2 eggs
- 4 vanilla
- 2 powdered sugar
- 1
Instructions:
1. Drain the juice from the pineapple into a 1 qt.
2. saucepan; set pineapple aside.
3. Add raisins to the juice and heat to boiling; remove pan from heat and let stand until raisins are plump and cooled- about 15 minutes.
4. Heat oven to 325 degrees.
5. Grease and flour a 10" Bundt pan or another tube pan.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
7. Stir in sweet potatoes until well mixed.
8. In a small bowl, combine oil, eggs, vanilla, raisins, and drained pineapple.
9. Stir into flour mixture until dry ingredients are just moistened.
10. Pour batter into prepared pan.
11. Bake 50 minutes, or until wooden pick inserted near center comes out clean.
12. Cool cake in pan for 15 minutes; turn out onto serving plate.
13. Dust with powdered sugar.
Title: Chinese Style Mango Pudding
Ingredients:
- 440 mangoes
- 1/2 sago
- 1/2 water
- 1/3 sugar
- 1/2 coconut cream
Instructions:
1. Drain the mangoes and reserve 1 cup of the liquid.
2. Puree the mangoes and set aside.
3. Rinse the Sago under running water and drain well.
4. Combine the mango liquid with the sago, water and sugar in a saucepan. Over a Medium-high heat bring to the boil and reduce heat to low and simmer (stirring often) for 20 minutes or until sago is translucent.
5. Add the coconut and simmer for 5-6 minutes (the mixture will go thick and the sago will no longer be white).
6. Stir in the mango puree.
7. Pour into 6 individual serving bowls OR a large serving dish - but not too deep or it will take to long to set.
8. Chill until firm (at least 3 hours) and serve.
Title: Frigidaire Fruit Cake
Ingredients:
- 1 sweetened condensed milk
- 1 marshmallows
- 1 sweetened coconut
- 1 raisins
- 2 maraschino cherries
- 4 pecans
- 1
Instructions:
1. Put vanilla wafers into food processor.
2. Process on low until wafers are course crumbles.
3. Pour vanilla wafer crumbles into a large bowl for mixing.
4. Add the cherries and mix gently.
5. Add coconut, raisins, and pecans.
6. Gently stir the dry mixture until mixed and all sticky ingredients are coated with dry crumbles.
7. In double boiler melt the marshmallows by stirring constantly.
8. Add the sweetened condensed milk.
9. Stir constantly.
10. Heat until melted and smooth.
11. Do not boil or get too hot. Just melt until smooth.
12. Quickly mix the melted mixture to the dry mixture.
13. As is cools begin to form into shape.
14. Butter hands to handle and keep from sticking.
15. Line a bowl with wax paper.
16. Press butter greased mixture into bowl to shape and get air out.
17. Don't press to hard.
18. Refrigerate and when cold can be sliced into pieces.
Title: Sweet Potato Phyllo Wraps
Ingredients:
- 3/4 mashed sweet potatoes
- 3/4 vanilla
- 1/2 ground cinnamon
- 4 phyllo dough
- 4 pecans
- 1 fresh strawberries
Instructions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper. Mash sweet potatoes with vanilla and ground cinnamon.
3. Unroll phyllo dough in a stack of 4 sheets. Cover with large sheet of waxed paper and damp kitchen towel. Remove 1 sheet and position it flat, with short width facing you. Spray edges lightly and evenly with cooking spray.
4. Spread 3 tablespoons sweet potato mixture along edge of phyllo. Sprinkle with 1 tablespoon chopped pecans. Quickly roll up. Slice into thirds and place on prepared baking sheet. Repeat with remaining phyllo sheets.
5. Spray tops of phyllo wraps with cooking spray. Bake 15 to 20 minutes or until golden brown. Remove from oven and drizzle with light maple syrup (about 1/4 teaspoon per wrap). Garnish with strawberries, if desired.
Title: Fresh Apple Walnut Cake
Ingredients:
- 2 sugar
- 3 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1 1/2 eggs
- 3 vanilla
- 1 apples
- 3 walnuts
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease and flour dust a 10 or 12 cup pan.
3. Mix sugar, flour, salt, baking soda and cinnamon until well blended.
4. Stir in oil, eggs and vanilla until mixed well.
5. Then add apples and walnuts and stir until blended.
6. Bake for 1 hour and 15 minutes or until toothpick comes out clean.
7. Cool for 10 minutes in pan before cutting into squares.
Title: Sweetened Condensed Milk Pound Cake
Ingredients:
- 1 1/4 butter
- 2 1/2 regular margarine
- 1 sugar
- 6 sweetened condensed milk
- 3 1/2 eggs
- 1 1/2 flour
- 1/2 baking powder
- 2 salt
- vanilla
Instructions:
1. Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
2. Preheat oven to 350 degrees.
3. Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
4. Add condensed milk and beat until well blended.
5. Add eggs, one at a time and beat well after each addition.
6. Combine flour, baking powder and salt and add one cup at a time and beat well.
7. Add vanilla and beat well.
8. Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
9. Alow to cool for 30 minutes before removing from pan.
10. Enjoy.
Title: Mini Chocolate Chip Cupcakes
Ingredients:
- 70 all-purpose flour
- 3 granulated sugar
- 2 baking soda
- 2 cocoa powder
- 1/2 salt
- 1 water
- 2 vinegar
- 1 vanilla extract
- 2 cream cheese
- 2 egg
- 1 granulated sugar
- 1 salt
- 1/3
- 1/8
- 1
Instructions:
1. Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
2. Chocolate Cake Batter:
3. Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
4. Cream Cheese Topping:
5. Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
6. Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
7. Cool the cupcakes on a rack then refrigerate.
8. Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.
Title: Banana Pudding Icebox Cake
Ingredients:
- 2/3 kosher salt
- 1 heavy cream
- 2 bananas
- 4
- 7
Instructions:
1. Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there’s a fair amount of overhang.
2. Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you’ve added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn’t get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.).
3. Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you’ve used all the cream—making sure to end with the cream. If it starts to rise above the loaf pan, that’s fine! Even good. Fold the extra plastic over the icebox cake. If it doesn’t completely cover the surface, add more plastic wrap.
4. Chill for at least 12 hours or up to 36.
5. To unmold, peel away the plastic from the top. Carefully—but confidently—turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.
Title: Quick & Easy Chocolate Cake
Ingredients:
- 6 self-raising flour
- 1 baking powder
- 3/4 caster sugar
- 2 margarine
- 6 eggs
- 6 butter
- 3 icing sugar
- 2
- 1
Instructions:
1. For Cake:.
2. Throw everything in a bowl.
3. Beat with mixer for 1 minute.
4. Divide into 2 tins.
5. Cook at 140 degrees C for 25-30 minutes.
6. For Filling:.
7. Throw everything in a bowl.
8. Mix until fluffy.
9. Spread between cakes.
Title: Pear and Gorgonzola Ravioli With Walnuts and Rosemary Butter
Ingredients:
- 3/4 Anjou pears
- 1 1/2 gorgonzola
- 7 ricotta cheese
- 3 1/2 shallots
- 2 ground black pepper
- 1 wonton wrapper
- 4 butter
- 2 white wine
- 1 fresh rosemary
- 1/2 walnuts
- salt
- pepper
Instructions:
1. Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
2. Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
3. Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
4. In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
5. Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
6. Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
7. Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
8. Enjoy them! They are a treat.
Title: Berry Trifle
Ingredients:
- 3 1/2 vanilla pudding mix
- 2 milk
- 4 Cool Whip
- 16 cream cheese
- 8 sour cream
- 2 powdered sugar
- 2 fresh strawberries
- 1 blueberries
- 1 raspberries
Instructions:
1. Prepair pudding as directed on box with the 2 cups of milk.
2. Fold in 4 oz of cool whip into pudding.
3. Set aside in refridgerator.
4. Mix cream cheese, powdered sugar and sour cream.
5. Set aside in refridgerator.
6. Cut pound cake into bite size pieces.
7. In large glass bowl layer cake, pudding, fruit, cream cheese mixture, fruit.
8. Number of layers will depend on the size of your bowl.
9. Chill for 3 hours.
Title: Dominosteine
Ingredients:
- 625 all-purpose flour
- 160 butter
- 160 sugar
- 160 honey
- 1 baking powder
- 1 egg
- 1 ground cloves
- 1 ground cinnamon
- 1 ground ginger
- 1 raisins
- 125 candied lemon peel
- 125 marmalade
- 125
- 250
Instructions:
1. Using all of the ingredients down to the cocoa, knead all the ingredients together and then remove 1/3 of the dough to use as a cover. Roll out the other 2/3 of the dough onto a well-greased cookie sheet.
2. Make the filling by combining the almonds, raisins, lemon peel and jam.
3. Spread the filling onto the dough on the cookie sheet.
4. Roll out the remaining 1/3 of dough and cover the ingredients on the cooking sheet. Bake in the oven for 20 to 30 minutes at 350 degrees F.
5. When done, remove from oven. While still very warm, cut into squares. When cooled decorate with dipping chocolate. This can either be by dipping half of the square into the softened chocolate or by dripping the chocolate over the squares in a zig-zag pattern.
Title: Whole Wheat Butterscotch Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 eggs
- 2 soymilk
- 1/2 baking soda
- 3/4 baking powder
- 1 all-purpose flour
- 1 whole wheat flour
- 1 1/2
Instructions:
1. Preheat oven to 400 degrees farenheight.
2. Cream butter and sugar together.
3. Add eggs, milk, baking soda, baking powder, stir.
4. Gradually add all purpose flour then the whole wheat flour and stir well.
5. Stir in butterscotch chips.
6. Spray cookiesheet with pam (optional) then by teaspoonful on a greased cookie sheet add the dough.
7. Bake at 400 degrees for 11-12 minutes or until edges are light brown.
8. Allow cookies to cool on baking sheet for 3-5 minutes before removing to a wire rack to cool completely.
9. Enjoy.
Title: Chocolate Dipped Orange Cookies
Ingredients:
- 3/4 all-purpose flour
- 2 cornstarch
- 1/8 double-acting baking powder
- 1/2 unsalted butter
- 1/3 powdered sugar
- 1 egg
- 2 orange zest
- 1/4 vanilla
- 1 granulated sugar
- 2 bittersweet chocolate
Instructions:
1. Into a large bowl sift together the flour, cornstarch, baking powder and pinch of salt
2. In a bowl with an electric mixer cream together the butter and powdered sugar until the the mixture is light and fluffy.
3. Beat in the yolk, the zest, vanilla and the orange juice and stir in the flour mixture well.
4. In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture (The batter will have the consistency of soft dough).
5. Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1-inch apart.
6. Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350° oven for 10-12 minutes or until the edges are golden.
7. Transfer the cookies to racks and let them cool until they can be handled.
8. Dip one end of each cookie into the chocolate and let the cookies dry completely on the racks.
Title: Barb's Chocolate Walnut Biscotti
Ingredients:
- 1 flour
- 1/4 baking powder
- 3/4 salt
- 1/2 unsalted butter
- 1/4 sugar
- 1 1/2 sugar
- 2 egg
- 1 orange zest
- 1 walnuts
- 1
- 1/2
Instructions:
1. Toast walnuts in oven or microwave; set aside.
2. Preheat oven to 350 degrees and butter a large cookie sheet.
3. In a bowl whisk together flour, cocoa powder, baking powder, and salt.
4. In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
5. On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
6. On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
7. Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.
Title: Chocolate Shortcakes (Gift Mix in a Jar)
Ingredients:
- 1 1/2 sugar
- 2 cake flour
- 1 salt
- 1 1/2 baking soda
- 2/3 cocoa powder
- 1 1/2 buttermilk
- 2 eggs
- 1/2 solid shortening
- 1 vanilla extract
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Loosely layer the ingredients in the jar as listed above starting with the sugar, cake flour, salt, baking soda and then cocoa powder - making each layer as level as possible without pressing it down.
4. Secure the lid and decorate as desired; attach the instructions for making these shortcakes found below.
5. CHOCOLATE SHORTCAKES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1 1/2 cups buttermilk, 2 eggs, 1/2 cup solid shortening (Crisco) and 1 tsp vanilla extract.
7. CHOCOLATE SHORTCAKES INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, combine the buttermilk, eggs, shortneing and extract; blend with electric mixer set on low speed for 30 seconds.
10. Add the contents of the jar and continue to blend for 3 minutes.
11. Pour the batter into a greased 9 x 13 baking pan.
12. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool completely in the pan before cutting into 12 squares and topping with strawberries and whipped cream.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Fiori Di Sicilia Spritz Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1/2 cream cheese
- 3/4 salt
- 1 vanilla extract
- 1/4 lemon
- 1 all-purpose flour
- 1
- 2 1/2
Instructions:
1. Preheat the oven to 375°F If you're making shaped cookies using a cookie press, chill two ungreased baking sheets in the freezer while you make the dough.
2. Beat together the butter, sugar, cream cheese, salt, vanilla, Fiori di Sicilia, and zest.
3. Beat in the egg yolk, then stir in the flour.
4. If you're using a cookie press, follow the directions that come with the press to pipe cookies onto the chilled baking sheets.
5. If you're not using a cookie press, simply drop the dough by the teaspoonful onto the ungreased baking sheets. Top with coarse white sparkling sugar or colored sugar, if desired.
6. Bake the cookies for 8 to 10 minutes, until they're brown around the edges.
7. Remove from the oven, and wait 5 minutes before transferring the cookies to racks to cool. Be sure to move the cookies before they're totally cool, as otherwise they may stick to the baking sheet.
8. Store completely cool cookies airtight, at room temperature, for up to a week; freeze for longer storage.