lumicero/recipes-ing2inst huggingface dataset:
Title: Weight Watchers Five Ingredient Pineapple Upside Down Cake
Ingredients:
- 1/4 unsalted butter
- 1/4 light brown sugar
- 340 egg
- 1
- 250
Instructions:
1. Preheat oven to 375°F.
2. Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
3. Sprinkle sugar over top.
4. Carefully place pineapple rings in a single layer in bottom of pan.
5. Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
6. Remove pan from heat.
7. Melt remaining 2 tbsp butter on stove top or in microwave.
8. In a medium size mixing bowl beat egg with remaining melted butter,.
9. Add cake mix and reserved pineapple juice. Combine well.
10. Pour batter over pineapple.
11. Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
12. Allow cake to cool for about 15 to 20 minutes.
13. When still warm loosen sides with a knife and invert cake onto a serving plate.
14. Slice into 10 pieces and serve.
15. Yields 1 slice per serving.
Title: Moist Chocolate Cake
Ingredients:
- 1 1/2 self-raising flour
- 1/2 cocoa powder
- 2 cocoa powder
- 1 baking powder
- 1/4 baking soda
- 2 eggs
- 3/4 water
- 60 baking chocolate
- 150 baking chocolate
- 3/4 brown sugar
- 1/2 butter
- 1/2 walnuts
- 10 -15 vanilla essence
- 1 vanilla essence
- 1/2 evaporated milk
- 250 unsalted butter
- 100 golden syrup
- 180 honey
- 3 1/2
Instructions:
1. Put self raising flour, cocoa powder, baking powder and baking soda in a bowl.
2. Add in brown sugar, butter, cream and vanilla essence.
3. Add in water slowly.
4. Add cooking chocolate.
5. Por in a greased cake tin and bake in a preheated oven 350 degree Fahrenhit for 35-40 minutes.
6. Remove from the oven and let it cool.
7. Remove from tin once cooled.
8. In the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire.
9. Stir well until thick.
10. Add vanilla essence.
11. Now, your chocolate fudge frosting is ready.
12. Coat the cake with the chocolate fudge frosting.
13. You can do the icing with the melted cooking chocolate.
14. Decorate the cake with walnuts.
Title: Puffed Wheat Cake
Ingredients:
- 5 corn syrup
- 1/2 brown sugar
- 1 margarine
- 1/2
- 4
Instructions:
1. Boil syrup, margerine, sugar and cocoa together.
2. Pour over puffed wheat press into a 9x13 pan and refrigerate.
Title: Skinny Gingies
Ingredients:
- 1 all-purpose white flour
- 3/4 whole wheat flour
- 1/4 ground allspice
- 1/4 baking soda
- 1/4 ground cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 1/4 ground nutmeg
- 1/8 dark molasses
- 1/4 low-fat vanilla yogurt
- 1/4 unsweetened applesauce
- 1/4
- 2
Instructions:
1. Combine flours, allspice, baking soda, cinnamon, cloves, ginger, nutmeg, and salt well in a medium bowl.
2. In a large bowl, use a wooden spoon to beat molasses, syrup, Splenda brown, applesauce, and yogurt until well blended.
3. Pour the dry ingredients into the larger bowl and mix until a stiff dough forms.
4. Press the dough into a disc, cover with plastic wrap, and refrigerate 30 minutes.
5. Preheat oven to 375 degrees and spray 2 cookie sheets with non-stick spray.
6. On a lightly floured surface, roll out dough to 1/4-inch thickness. Using a 2-inch gingerbread man cookie cutter, cut out cookies. Gather the dough scraps, re-roll, and keep making gingerbread men until all dough is used up.
7. Use a spatula to transfer cookies to cookie sheets, placing them 1-inch apart.
8. Bake for 7-10 minutes, or until golden brown, rotating sheets halfway through to ensure even baking. Remove to wire racks and let cool completely.
Title: Chocolate Cavity Maker Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 3 canola oil
- 1/3
- 1/2
- 2
Instructions:
1. Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).
2. In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
3. Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
4. In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
5. Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
6. Fold in chocolate chips. Batter will be thick.
7. Spoon into prepared pan.
8. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.
9. My notes: I preheat oven to 355° since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345°.
10. This recipe makes a lot of batter, but it didn’t spill over. The toothpick method doesn’t work on this very moist chocolate chip cake.
11. Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.
Title: Mom's Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 salt
- 2/3 milk
- 1/3
Instructions:
1. Sift salt and flour together.
2. Beat milk and oil until creamy.
3. Mix all until the dough leaves the sides of the bowl.
4. Roll between 2 pieces of wax paper.
5. Over handling makes dough tough. mix and handle lightly.
Title: Wonderful Wedding Cookies
Ingredients:
- 3/4 pecans
- 1 cinnamon
- 1 salted butter
- 1 vanilla
- 1 powdered sugar
- 3/4 all-purpose flour
- 2
- 2/3
Instructions:
1. In a food processor, process pecans, cinnamon and powdered sugar until fine crumbs form.
2. Add in butter pieces then vanilla and coconut extracts. Scrape the bowl at least once to blend well.
3. Add flour using the pulse action on food processor until everything sticks together.
4. Fold in the chocolate chips.
5. NOTE: (If you do not have a food processor, buy fine chopped pecan pieces and use a pastry blender).
6. Refrigerate for 2 hours wrapped in plastic.
7. Remove from frig and roll into 1/2 inch balls. Place cookies on a cookie sheet and bake at 375°F for 12-15 minutes. Cool for 5 minutes and roll cookies in a pie plate filled with powdered sugar. Finish by cooling on a rack.
8. Hint: Cookies will not expand much in the oven. So, really load up that cookie sheet.
9. Enjoy!
Title: Greggy’s Very Vanilla Swiss Buttercream
Ingredients:
- 8 sugar
- 2 cream of tartar
- 1/2 unsalted butter
- 3 salt
- 1 pure vanilla extract
- 4 vanilla bean paste
- 2
Instructions:
1. Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a sauce pan with water, barely simmering (a.ka. double boiler).
2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
3. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
4. No Cook Variation:
5. You could beat powdered egg whites (the kind where you just add water and whip), then proceed with the recipe (without Cream of Tartar).
Title: Sticky Toffee Pudding with Toffee Sauce
Ingredients:
- 6 demerara sugar
- 2 butter
- 8 plain flour
- 1 baking powder
- 6 sugar rolled dates
- 1/2 water
- 2 eggs
- 1 bicarbonate of soda
- 1 vanilla essence
- 4 demerara sugar
- 2 butter
- 4
Instructions:
1. Put everything except the flour and eggs in a bowl, and leave for about two hours.
2. Liquidise, adding the flour and the eggs.
3. This can be kept for up to two weeks in a covered container in a fridge.
4. You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
5. Place them on a cookie sheet and divide the batter equally among them.
6. The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
7. Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
8. To serve, cover with the toffee sauce, and dust with icing sugar.
Title: Ice Box Cake 1927
Ingredients:
- 3/4 powdered sugar
- 1/2 butter
- 4 eggs
- 8 vanilla extract
- 8 1/4 ladyfingers
- 1 crushed pineapple
- maraschino cherry
Instructions:
1. Note: It should not be whipped cream it should be WHIPPING CREAM. The amount of the vanilla is 2 cupfuls. Use pasteurized eggs if you are unsure of your eggs.
2. Cream butter and sugar together. Separate eggs putting whites aside. Add yolks to sugar mix, one at a time and fold into the mix. Beat whites until they are stiff and fold into mixture. Now add 1 cupful of the vanilla. Stir gently.
3. Line bottom of deep cake pan with wax paper. The author suggests making sure there is enough that you can cover the cake with it because it makes it much easier to remove.
4. NOTE USE ONLY HALF OF EVERYTHING for this:
5. After lining the pan put in 4 of the shortcake cups (or half the lady fingers) aka layer one.
6. Cover with the filling, aka layer two.
7. Cover this with crushed pineapple, aka layer 3.
8. Use whole cherries or slice whatever you like best, aka layer 4.
9. Now I am being sadistic, but whip 1/2 pint of your cream until stiff and do NOT add sugar to it. Spread over cake. Welcome to layer 5.
10. NOW REPEAT all five layers.
11. Cover the cake making sure the wax paper is hanging over sides of pan. Chill overnight.
12. Top with more whipped cream and cherries if you like.
Title: Little Debbie Cakes
Ingredients:
- 6 flour
- 1 1/2 butter
- 1 1/2 sugar
- 1 milk
- 2 vanilla
- 5 1/4 powdered sugar
- 1/2 milk
- 3 corn syrup
- 2 vanilla
Instructions:
1. Make the cake mix as directed on the box, but instead of making in cake pan, bake in a jelly roll pan to make the layers. Cut with cookie cutters when cool. Store the leftover crumbs in a zip top bag for other uses.
2. While the cakes are baking, make the middle. Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between two cut-outs.
3. Stir together all the icing ingredients. Place the cut-outs on a wire rack above a pan or plate to catch the drippings. Spoon the icing over the cake and let it drizzle over the sides, making sure to coat all the surfaces.
4. Decorate while still "wet" before it sets.
Title: Cookie Bouquet Cookies
Ingredients:
- 1 1/2 butter
- 1 confectioners' sugar
- 1 lemon, zest of
- 1/2 eggs
- 4 vanilla extract
- 2 all-purpose flour
- 5 baking powder
- 2 salt
- 1
Instructions:
1. In a large bowl, cream together butter and sugars until smooth. Add lemon zest. Beat in eggs and vanilla. In another bowl, combine flour, baking powder and salt. Add to wet ingredients slowly. Cover and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface to 1/4 to 1/2 inch thickness. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Title: Queen's Biscuits (Biscotti Di Regina)
Ingredients:
- 4 flour
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 shortening
- 2 eggs
- 1/2 milk
- 1/4 sesame seeds
Instructions:
1. Lightly grease 2 cookie sheets.
2. Sift together in a bowl the flour, sugar, baking
3. powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas.
4. Add shortening and stir in eggs and milk.
5. Make a soft dough.
6. Mix thoroughly together.
7. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2-" in length.
8. Flatten rolls slightly, and roll in sesame seeds.
9. Place on cookie sheets about 3" apart. Bake at 375~ for 12-15 minutes or until cookies are lightly browned.
Title: Upside-Down Fresh Peach Cobbler
Ingredients:
- 2 sugar
- 1/2 butter
- 1/4 milk
- 3/4 sugar
- 1/2 salt
- 1/4 baking powder
- 1 flour
- 3/4
Instructions:
1. Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
2. (if using canned peaches, don't add sugar).
3. Melt butter in 2 qt baking dish.
4. Mix dry ingredients for batter.
5. Add 3/4 cup milk, beating until all the lumps are gone.
6. Pour batter onto melted butter.
7. DO NOT STIR!
8. Spoon hot peaches onto the batter.
9. DO NOT STIR!
10. Bake at 350 degrees for 45 minutes, or until top is golden brown.
11. The batter will have risen to the top, making a beautiful golden crust.
12. serve warm with cream or ice cream.
13. DELISH!
14. This is also good with plums, boysenberries, apricots etc.
Title: Banana Pudding Cake
Ingredients:
- 1 Vegetarian banana pudding mix
- 1 banana
- 1/2 eggs
- 4 water
- 1
- 1/4
Instructions:
1. Preheat oven to 350F; grease a bundt pan and set aside.
2. In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes.
3. Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean.
4. Cool for 15 minutes before removing from pan.
5. If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.
Title: Delicious Butternut Squash Muffins
Ingredients:
- 1 coarse sea salt
- 1 black peppercorns
- 8 cinnamon sticks
- 2 raw sugar
- 2 applesauce
- 4 baking powder
- 1 baking soda
- 2 fine sea salt
- 1/2
- 1/4
- 4
- 2
- 2 1/4
- 1
Instructions:
1. Preheat the oven to 350°F Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.
2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender.
3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.
4. Transfer the squash and reduced juice to a food processor and process until smooth.
5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.
6. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.
7. In another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.
8. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.
Title: Hungarian Lemon Butter Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 4 eggs
- 1/2 fresh lemon rind
- 1 cake flour
- 1 1/2 salt
- 1/4 baking powder
- 1 walnuts
- 1/4 sugar
- 1 water
- 1 lemon juice
- 3 flour
- 3
Instructions:
1. Sift flour.
2. Measure.
3. Sift 3 times.
4. Cream butter and sugar till light.
5. Add egg yolks one at time.
6. Add lemon juice and rind.
7. Add flour small amount at time, beating after each addition.
8. Add salt.
9. Add stiffly beaten egg whites, but before folding in, sift the baking powder on top of the whites, then gently fold in the whites.
10. Turn into greased pan (8x8x2 inches).
11. Sprinkle nuts over cake.
12. Bake in moderate oven (375°F) 50 minutes or until done.
13. Sift confectioners' sugar over cut when cold.
14. Put sugar, water, lemon juice and flour together in saucepan.
15. Heat to boiling, stirring constantly till a little thickened.
16. Pour sauce over cut piece cake.
Title: Almond Delite' Cheesecake W/Raspberry Sauce
Ingredients:
- 2 sugar
- 1/4 butter
- 3 cashews
- 2/3 graham cracker
- 16 sugar
- 2/3 eggs
- 3 vanilla yogurt
- 1/2 - 1 flour
- 2 1/2 raspberries
- 4 1/2 sugar
- 2 Splenda sugar substitute
- 3 water
- 2 milk
- 2 flour
- 3
- 1/4
Instructions:
1. Pre-heat the oven to 300 degrees F. Mix the crushed graham crackers, cashews, butter and sugar together in a medium bowl or food processor. Line the springform pan with aluminum foil and press in the mixture fir the crust until all bottom sides of the pan are covered equally.
2. In a medium bowl; beat the cheese and sugar until smooth. Add the eggs and extract and beat for an additional minute. Add the yogurt and flour and beat for another 2 minutes. Carefully pour over the crust, being sure to distribute the filling evenly.
3. Fill the outer pan of your springform pan with hot water and set into the oven to bake. Bake for approx 1-1 1/2 hours until the edge is set at least 2 inches from the rim, the center should still jiggle.
4. Meanwhile; puree' the raspberries in a blender or food processor. Put a saucepan on the stove and put all of the ingredients to the raspberry sauce inches Stir until warm and remove from heat. Keep in fridge until needed.
5. Turn the oven off and leave in for an additional 30-50 minutes until only an inch-wide diameter of the cheesecakes center still jiggles. Run a metal spatula along the edge of the cheesecake to loosen the edges and prevent sticking.
6. Cool the cheesecake for at least 6 hrs in the fridge before eating and serve with raspberry sauce.
Title: Chocolate Rum Balls
Ingredients:
- 2 corn syrup
- 1/4 icing sugar
- 1/4 Malibu rum
- 1/4 pecans
- 2 coconut
- 1
Instructions:
1. Melt the chocolate on the stove, mix in remaining ingredients except coconut.
2. I find it easier to roll after it sits in the fridge overnight.
3. Roll into balls, size of your choice, and roll in fine ground Coconut.
4. Store in freezer.
Title: Stabilized Whipped Cream
Ingredients:
- 2 cold water
- 1 unflavored gelatin
- 2 dark rum
- 1 sugar
- 1 -2 brown sugar
Instructions:
1. Soak plain gelatin in cold water for 5 minutes.
2. Dissolve by placing it in a container over a small pot of simmering water.
3. Allow to cool.
4. Using an electric mixer, beat cream in a large well-chilled bowl.
5. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
6. Whip the cream until barely stiff.
7. Add melted and cooled gelatin all at once to cream during whipping.
8. Stop whipping when cream forms soft peaks.
9. Finish beating with whisk to adjust consistency.
10. Serve immediately or cover and refrigerate.
11. TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
12. For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
13. For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
14. Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.
Title: Fruit Pizza
Ingredients:
- 1/2 confectioners' sugar
- 1 1/2 flour
- 3/4 butter
- 2 1/2 cornstarch
- 1 granulated sugar
- 3/4 lemon juice
- 1 -3 cream cheese
- 1 vanilla
- 1 granulated sugar
- 1/2 strawberry
- kiwi
- banana
- blueberries
Instructions:
1. For crust: Mix together crust ingredients and pat into a pizza pan.
2. Bake at 300°F for 10-15 minutes, no longer.
3. Cool.
4. For glaze: Combine glaze ingredients in saucepan, mixing cornstarch with a small amount of the pineapple juice before adding to pan.
5. Heat to a boil; cook until thickened.
6. Let glaze cool.
7. For first layer: Beat together cream cheese, vanilla and sugar until creamy.
8. When crust has cooled, spread mixture over top of crust.
9. For second layer: Arrange any variety of cut up fruits atop cream cheese layer in an interesting pattern.
10. Spread glaze over top and refrigerate until chilled through.
11. Best if served within 4-6 hours.
Title: Cinnamon Cake Balls
Ingredients:
- 3 eggs
- 1/4 water
- 2 coconut oil
- 2 sour cream
- 2 baking powder
- 1 xanthan gum
- 2 cinnamon
- 2
- 1/8
- 1/4
Instructions:
1. melt coconut oil and blend wet mix well with mixer.
2. add dry mix slowly to wet and beat well with mixer, let rest 5 min.
3. bake in cake pop machine.
Title: Chocolate Bar Angel Food Cake
Ingredients:
- 1 Cool Whip
- 8
- 5
Instructions:
1. Shave the large hershey bar with a grater.
2. In a bowl fold chocolate bar shavings into the cool whip.
3. Frost pre made angel food cake generously.
4. Also wonderful with strawberries.
Title: Cinnamon Pecan Streusel Cake
Ingredients:
- 1/4 dark brown sugar
- 1/3 quick-cooking oats
- 2 all-purpose flour
- 1/4 ground cinnamon
- 1 butter
- 2 water
- 1/2 pecans
- 1 3/4 sugar
- 3/4 butter
- 2 ground cinnamon
- 1/2 ground allspice
- 1 vanilla extract
- 3/4 baking soda
- 1/8 salt
- 3 eggs
- 1 1/2 whole wheat flour
- 1 1/2 all-purpose flour
- 8 reduced-fat sour cream
Instructions:
1. Streusel:
2. Mix brown sugar, oats, flour and cinnamon in small bowl. Add butter and water, rub between fingers until evenly moistened. Stir in pecans; press together to form small clumps.
3. Cake:
4. Heat oven to 350°F Line a 9 x 13 baking pan with nonstick foil. Let ends of foil extend about 2 inches above pan on short sides.
5. Beat sugar, butter, spices, vanilla, baking soda, and salt in large bowl with mixer 3 minutes until blended. Beat in eggs, one at a time, beating well after each. Alternately beat in flours with sour cream on slow speed until just blended.
6. Spread batter evenly in pan, sprinkle with streusel and bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Lift cake by foil ends onto cutting board and cut into 24 squares.
Title: Crispy Sugar Surprise Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 baking soda
- 2 white vinegar
- 1 3/4 flour
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, combine butter and 3/4 cups sugar and beat until light and creamy.
3. Add baking soda and mix until incorporated. Add vinegar.
4. Gradually mix in flour and vanilla. Chill dough for 30 minutes.
5. Roll dough into 1 inch balls. Roll in remaining 1/4 cup sugar, mixed with your favorite colored sugar sprinkles.
6. Place 2 inches apart on ungreased baking sheet (cookie will spread quite a bit, so leave plenty of room).
7. Flatten to 1/4 inch thickness with the bottom of a glass, dipped in sugar. Bake 12-15 minutes, until light golden brown. Cool 5 minutes on baking sheet before moving to cooling rack.
Title: Russian Teacakes
Ingredients:
- 1 butter
- 3/4 confectioners' sugar
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 3/4
Instructions:
1. Mix butter, sugar and vanilla thoroughly.
2. Blend flour and salt into butter mix.
3. Mix in the nuts; chill until firm.
4. heat oven to 350 degrees F.
5. Roll mix into 1in. balls.
6. Place balls on ungreased cookie sheet; bake for 12 minutes.
7. While warm, roll the cookies in conf. sugar. Cool. Roll in sugar again.
8. EAT! yum.