lumicero/recipes-ing2inst huggingface dataset:
Title: Raisin Chocolate Kugelhopf
Ingredients:
- 1 unsalted butter
- 1/4 granulated sugar
- 1/2 vanilla
- 2 salt
- 1/2 unbleached flour
- 4 1/2 active dry yeast
- 1 eggs
- 3 brown sugar
- 1/4 golden raisin
- 1 bittersweet chocolate
- 6 unsalted butter
- 2 powdered sugar
Instructions:
1. In a medium saucepot scald the whole milk and remove from heat.
2. Stir in sugar, butter, salt, and vanilla.
3. Transfer to your large mixer bowl and let cool to lukewarm.
4. Using paddle attachment, low speed add 1 1/2 cups of the flour with the yeast.
5. Stir in the eggs.
6. Then stir in the remaining flour 1/2 cup at a time.
7. Beat on medium speed until dough starts to come away from sides of bowl.
8. Remove the dough from bowl to a floured surface.
9. Knead briefly until smooth.
10. Grease a clean large bowl, with soft butter, and place dough into bowl to rise untuil doubled covered loosely with a clean cloth.
11. While dough is rising, prepare the filling.
12. Place brown sugar, raisins grated chocolate well and set aside.
13. Grease a 10 inch tube pan well, set aside.
14. When the dough has doubled, puch down, knead a few times, let rest 10 minutes.
15. Roll out into a rectangle about 14 x 24 inches.
16. Spread the melted 2 tbsp. butter onto the rolled out dough.
17. Sprinkle the filling on top of the butter, leaving about an inch around edges to seal.
18. Roll up starting at long side.
19. Cut into 12 equal slices.
20. Place six slices on the out side of pan as lining the sides.
21. Place the last rolls (with cut sides together) in the centre of pan.
22. Cover loosely and let rise until dough reaches top of pan about another hour.
23. Preheat the oven to 350 degrees, Bake 45 minutes to 55 minutes-- Tester into cake should come away clean-- Remove from oven and turn out of the pan onto a wire rack.
24. Let cool completely.
25. Serve with a light dusting of confectioners sugar.
26. Or wrap well in saran wrap and then foil and can be frozen for 4 months.
Title: Easy Coconut Cake
Ingredients:
- 1 water
- 1 flaked coconut
- 3 fresh coconut
- 1/3 maraschino cherry
- 1 1/3
- 1
Instructions:
1. Use 2 9-inch cake pans, Bake cakes according to directions.
2. Let cakes cool, then top one cake with filling and coconut, place other cake on top and repeat with filling and coconut.
3. Add marashino cherries on top.
4. may not use the whole jar of cherries.
Title: Easy Cupcakes
Ingredients:
- 1 flour
- 1 1/4 baking powder
- 1/2 salt
- 1 sugar
- 4 shortening
- 6 -7 milk
- 1/2 vanilla
- 2
Instructions:
1. Mix shortening and sugar; add flour, salt, and baking powder.
2. Add egg yolk, milk and vanilla; mix well with mixer.
3. Put batter into lined muffin pan. Fill cup 1/2 full.
4. Bake at 375 degrees for 20 minutes.
5. Frost if desired.
Title: Grammy's Spritz Cookies
Ingredients:
- 2 1/4 flour
- 3/4 sugar
- 1/2 salt
- 1/4 baking powder
- 1 butter
- 1 egg
- 1/2 vanilla
- 3/4
Instructions:
1. Sift flour, sugar, salt and baking powder in bowl.
2. Cut softened butter into dry mix with fork until medium fine.
3. Measure egg, add water to make 1/4 cup total volume.
4. Add egg, vanilla and almond. Extra almond will make for stronger taste (Steve likes this).
5. Form on ungreased cookie sheet with cookie press. Decorate.
6. Bake 10 - 12 minutes at 375°F.
Title: Summer Berry Pie
Ingredients:
- 3 cream cheese
- 1 confectioners' sugar
- 1 strawberry
- 1 blueberries
- 1/2 raspberries
- 1/2 sugar
- 1 cornstarch
- 3 lemon juice
- 2
Instructions:
1. In a small bowl, stir the cream cheese, confectioner's sugar and 1 teaspoon water till smooth. Gently spread in bottom and sides of crust, set in refrig.
2. Measure 1 cup of strawberries and set aside. Combine all remaining berries in a large bowl.
3. In saucepan mash the reserved cup of strawberries. Add 3/4 cup of water and bring to a boil. Cook on low for 5 minutes. Remove from heat.
4. In a small bowl blend the sugar and cornstarch. Stir into the cooked strawberry mixture. Return to stove and stir until sugar is dissolved and comes to a full boil. Remove from heat and stir in lemon juice.
5. Pour the mixture over the berries in large bowl, gently stir to coat. Pour into crust. Refrigerate at least 4 hours or overnight. Serve with ice cream or whipped cream.
Title: Peach Cobbler Tamales
Ingredients:
- 18 butter flavor shortening
- 1 margarine
- 1 1/2 corn
- 3 light brown sugar
- 1 1/2 granulated sugar
- 1 nutmeg
- 3 ground cinnamon
- 2 vanilla extract
- 2 salt
- 3 water
- 2
Instructions:
1. Preparation.
2. Husk.
3. Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
4. Masa.
5. Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and 2 cups water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
6. Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
7. Filling.
8. Combine into a quart size simmering pan 2-20oz cans of peaches, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 until the thick and syrupy. Remove filling from stove and cool.
9. Using hands spread masa mixture on the inside of the corn husk (you can combine two husks together by over lapping one on the other for larger tamales.
10. Spoon about 1 tablespoons peaches down the center of the masa. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa and peaches.
11. Using a small tamale pot or double boiler place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.
Title: Giant Ornament Brownie
Ingredients:
- 2 dragees
- 1 marshmallows
- 2
- 6
- 7
- 2
- 4
- 1
Instructions:
1. Preheat oven to 350F degrees. Line the inside of a 12-inch cake pan with parchment paper and spray the inside with nonstick spray.
2. Add the brownie mix plus required ingredients to a stand mixer and beat until combined. Add peanut butter chips and fold in with a spatula.
3. Add batter to prepared cake pan and bake 30-35 minutes. Let cool completely before removing from pan.
4. Once cool, frost an even layer of white buttercream all over the top of the cake.
5. Add the remaining white frosting to a bowl and add a couple drops of turquoise gel food coloring. Fold together with a spatula until combined and transfer to a pastry bag fitted with #825 star tip. Set aside.
6. Transfer the blue decorating icing to a small pastry bag fitted with a (#6) round tip. Pipe 7 vertical lines at the top of the brownie, alternating long and short lines. Place 2 silver dragees underneath the shorter icing lines.
7. Pipe the turquoise frosting underneath the blue vertical lines in a horizontal squiggle pattern.
8. Place a horizontal line of purple gum drops directly under the turquoise frosting.
9. Use the green decorating gel to pipe two horizontal lines across the brownie underneath the purple gumdrops. Pipe vertical lines in between the horizontal lines so that it looks like a sideways ladder.
10. Transfer the pink decorating icing to a pastry bag fitted with a #825 star tip. Pipe 6 pink stars underneath the green decorating icing.
11. Mix the sprinkles together and scatter over white frosting underneath the pink frosting stars.
12. Insert the candy cane into the top of the ornament. Use kitchen shears to make a vertical cut halfway into 2 marshmallows. Place those on both sides, opening up the slits, to secure the candy cane inside so that it is not exposed. Add one more marshmallow on each side so there are 4 marshmallows at the top.
Title: Oude Dame Koek - Old Lady Cake
Ingredients:
- 2 butter
- 1 sugar
- 1 egg
- 1 molasses
- 1 1/2 anise seed
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 nutmeg
- 1/2 allspice
- 1/2 ground cloves
- 1 1/2
Instructions:
1. Preheat oven to 300F and lightly grease a tube pan.
2. Sift dry ingredients together very well.
3. Cream butter and sugar together.
4. Add egg, molasses and anise seed; beat thoroughly.
5. Add dry ingredients to the creamed mixture alternatively with the sour milk.
6. Pour into prepared pan and bake for 45 minutes or until cake tests done.
Title: Homemade Ricotta
Ingredients:
- 1 skim milk
- 1 fat-free buttermilk
Instructions:
1. Combine the milk and buttermilk in a heavy pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175°.
2. While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl, or line it with paper towels and it will work as well.
3. When the ricotta forms on the surface of the milk (be patient--it may take a while), remove it with a slotted spoon or skimmer and place it in the lined strainer.
4. Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.
5. Store in an airtight container. Ricotta is best when used in a few days.
Title: Rhubarb Soup with Berries
Ingredients:
- 8 rhubarb
- 4 water
- 2 1/2 sugar
- 1 orange
- 2 cinnamon sticks
- 1 vanilla ice cream
- 6 strawberries
- 1/2 blueberries
- 2 mint leaves
- 1 lemon juice
Instructions:
1. Wash 7 rhubarb stalks, peel away any tough exterior, trim the ends and cut the stalks into chunks.
2. Combine the rhubarb pieces, water, sugar, orange zest and cinnamon in a saucepot, and bring to a simmer over medium heat.
3. Cook until the rhubarb is falling apart, 8 to 12 minutes.
4. Note: There is a very small window where the rhubarb goes from tender to mush; keep testing the fruit by piercing it with a sharp knife, and as soon as it penetrates, remove it from the heat.
5. Remove the pot from the heat and transfer the contents to a shatter-proof container.
6. Refrigerate the soup until cold.
7. When chilled, discard the cinnamon.
8. If you have a juicer, put the remaining rhubarb stalk in and process to release its juice.
9. Otherwise, you can substitute 1 Tbsp of lemon juice for the rhubarb juice.
10. Strain and add the juice to the chilled soup.
11. Serve the soup in four chilled dessert bowls, with a scoop of ice cream, a few berries and some mint.
12. This recipe can also be made dairy-free by using soy ice cream!
Title: Baby Face Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 4 shortening
- 1/2 milk
- 1 eggs
- 2 vanilla
- 1 1/2 butter
- 1 confectioners' sugar
- 6 -8 milk
- 1/2 vanilla extract
- 2 chocolate chips
- 2 -4
- 1
- 48
Instructions:
1. .:. For the Cupcakes .:.
2. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
3. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
4. Fill liners 1/2 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
6. .:. For the Frosting .:.
7. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
8. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
9. Add a few drops of food coloring and mix thoroughly, adding one drop of red food color at a time until you get a good skin color. Flesh colored gel may be used as well. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
10. .:.For Decorating.:.
11. Put 1 cup of chocolate chips in zip top bag. Heat in microwave until melted, squeezing between fingers until smooth. Cut a very, very small piece of one bottom corner. On piece of wax paper, draw 24 curls for the top of babies head. Put in refrigerator to set.
12. Frost cupcakes, use two chocolate chips for eyes, put a chocolate curl on top of face and stick pacifier where mouth would be.
Title: The Best Marble Cake
Ingredients:
- 1 eggs
- 1 sour cream
- 4 water
- 3/4 sugar
- 1/2 vanilla extract
- 1/4 butter
- 1/4 sour cream
- 1 powdered sugar
- 1
- 1/4
- 1/2
- 2
Instructions:
1. Preheat oven to 375.
2. Spray Bundt cake with non-stick.
3. Microwave chocolate with 20-30 sec intervals. Stir and repeat until most of the chocolate is melt but not all (usually takes 1 minute). I usually do not let it melt completely, which creates a nice effect in the cake.
4. Combine cake mix, eggs, vanilla extract, sour cream, vegetable oil, sugar and water. Beat on high for around 3 minutes.
5. Stir third of the batter into the melted chocolate, mix well.
6. Spread half of the vanilla batter in the pan, then the chocolate batter and then the rest of the vanilla batter. Swirl the batters with a butter knife to create the marble effect.
7. Bake for 35-40 minutes, cool for 20 minutes in pan, remove from pan and cool completely.
8. For the icing: melt the chocolate and butter (you can do this in the microwave as well, but be careful).
9. Cool the mix for 5-10 minutes, add sour cream and then the powdered sugar 1 cup at a time.
10. Spread the icing on the cake when it has cooled completely.
Title: New Orleans Fruitcake
Ingredients:
- 2 sugar
- 4 eggs
- 2 pecans
- 2 vanilla
- 2 flour
- 1 baking powder
- 1 candied date
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs, sugar and vanilla until frothy;
3. Coat fruits with flour mixture (flour and baking powder).
4. Add egg mixture.
5. Line 2 loaf pans with wax paper and dump 1/2 mixture in each pan.
6. Bake in oven for 1 hour.
Title: Banana Caramel Cake With Mascarpone Frosting
Ingredients:
- 3/4 butter
- 3 butter
- 2 3/4 flour
- 1 1/2 baking soda
- 1/2 salt
- 3 bananas
- 1/4 sour cream
- 1 vanilla extract
- 1 2/3 sugar
- 1/4 sugar
- 4 eggs
- 1 mascarpone cheese
- 1 1/4 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
3. Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
6. Add the eggs, one at a time, beating well after each addition.
7. With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
8. Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
9. Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
10. Transfer pans to a wire rack to cool for 20 minute.
11. Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
12. Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
13. Remove from heat and stir in 3 Tbs butter until melted.
14. Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
15. Using a serrated knife, trim the tops of the layers to make them level.
16. Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
17. Place the remaining layer on top and frost with mascarpone frosting.
18. To make the frosting:
19. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.
Title: Poppy Seed Strudel / Roll (Kolach Od Maka)
Ingredients:
- 1 milk
- 4 sugar
- 1 fast rising yeast
- 3 -4 flour
- 1 baking powder
- 3 sugar
- 3 water
- 1 -2 egg
- 1 poppy seeds
- 2
Instructions:
1. In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
2. Add only 3 cups of flour first.
3. Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
4. Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
5. Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
6. Preheat oven to 350 degrees.
7. Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
8. Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
9. Beat one egg white and brush on to top of strudel.
10. Bake 30 minutes or until golden brown.
11. Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
12. If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.
Title: Meringue Tarts With Strawberries
Ingredients:
- 1 sugar
- 1/2 baking powder
- 1/8 salt
- 3 vanilla
- 1 vinegar
- 1 water
- 1 fresh strawberries
Instructions:
1. Sift the sugar with the baking powder and salt.
2. Combine vanilla, vinegar and water.
3. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of water mixture, beating constantly.
4. When all sugar and water are mixed in, continue to beat for several minutes.
5. Place large spoonfuls on parchment-lined baking sheet and shape into shallow cups.
6. Bake at 225F for 45 min to 1 hours You need to bake them for a long time for them to be really DRY, otherwise the meringues will turn out soggy. Make sure they're crisp and dry before removing from oven. If they're browning too quickly, transfer them to the lowest rack and turn down temp to 200°F.
7. Remove the meringues from the sheet quickly and cool them on rack.
8. Fill with sliced strawberries and serve. If you like you may also fill the cups with whipped cream or ice cream (I used chocolate) before topping them with strawberries.
Title: Best Ever Italian Cream Cake
Ingredients:
- 1/2 shortening
- 1/2 butter
- 2 sugar
- 5 eggs
- 2 cake flour
- 1 baking soda
- 1 salt
- 1 buttermilk
- 1 vanilla extract
- 1 cream cheese
- 1/4 butter
- 1 sour cream
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
2. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour and salt together onto a sheet of waxed or parchment paper. In a separate bowl, mix the buttermilk and baking soda together. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
3. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the vanilla. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
4. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter, vanilla and sour cream, and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Keep refrigerated until you are ready to frost the cake.
Title: Erika's Best Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 butter
- 1 margarine
- 1 brown sugar
- 2 white sugar
- 1 eggs
- 3 vanilla
- 2 flour
- 1/4 baking soda
- salt
Instructions:
1. Preheat over to 350.
2. Cream PB, butter and sugars.
3. Add eggs and vanilla; mix well.
4. Add dry ingredients.
5. Bake @ 350 on ungreased cookie sheets for 10 minutes :).
Title: Spanish Roccos (Galletitas Navidanas)
Ingredients:
- 1 anise seed
- 1 1/2 shortening
- 3 sugar
- 1 flour
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Heat oil in a small sauce pan.
3. Add orange peel and fry until the pith (white part) is golden brown.
4. Add anise seed to orange oil and fry for 2 or 3 minutes more.
5. Strain the oil into a glass bowl and discard the orange and anise.
6. Add shortening to oil. Stir till melted.
7. Add wine to oil.
8. Add sugar to oil.
9. Place bowl of oil in refrigerator until cool.
10. Add flour 1/2 pound at a time. Mix well.
11. Roll out dough till about 1/2 inch thick.
12. Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough.
13. Place cookies on un-greased cookie sheet.
14. Bake 10-15 minutes until golden brown.
15. Let cool and dust heavily with powdered sugar.
Title: Golden Nugget's Bread Pudding
Ingredients:
- 16 half-and-half
- 8 eggs
- 8 sugar
- 1 1/4 vanilla
- 1/4 ground cinnamon
- 4 1/2 sugar
- 1/2 raisins
- 1
- 2
Instructions:
1. Mix first 5 ingredients together in a bowl.
2. Arrange bread in a single layer on the bottom of a 9 x 13 inch casserole dish.
3. Pour the egg mixture evenly over the bread.
4. Mix cinnamon and sugar together. Sprinkle over bread.
5. Sprinkle raisins on top.
6. Cover with foil and bake in a water bath at 400 degrees for 75 to 90 minutes.
Title: Excellent Gingerbread
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 shortening
- 1/3 sugar
- 1 dark molasses
- 3/4 hot water
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 1 egg
- 1 ginger
Instructions:
1. Heat oven to 325°.
2. Grease and flour a 9 x 9-inch square pan.
3. Put all ingredients into a large bowl; beat on low speed just'til blended, then beat 3 minutes on medium speed.
4. Pour into pan and bake for 50 minutes or until a wooden pick comes out clean.
5. Great served warm with whipped cream!
Title: Slovenian Kolacki
Ingredients:
- 2 unsifted flour
- 1/2 butter
- 4 cream cheese
- 12 walnuts
- 1 egg
- 1
Instructions:
1. Mix filling ingredients together and set aside. Sift flour into a large bowl. Cut in butter as for pie dough. Cut in the cream cheese and work the mixture together with a fork until a round ball is formed. Cover and refrigerate overnight or at least 1 hour.
2. Cut dough in 3 pieces. roll out on floured cloth or board slightly thicker than noodle dough (?). Cut into 3 x 3 inch pieces using a pastry cutter. Place teaspoonful of filling in center and overlap opposite corners. Bake in greased cookie pan at 350 degrees for 12 to 14 minutes. Remove and sprinkle with confectioners sugar.