lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Strawberry Crisp
Ingredients:
- 4 1/2 all-purpose flour
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 salt
- 1 unsalted butter
- 4 fresh strawberries
- 1 brown sugar
- 1/4 cornstarch
- 2 vanilla extract
- 1 salt
Instructions:
1. Preheat the oven to 425 degrees.
2. Prepare the streusel:
3. In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
4. Add the butter, increase the mixer speed and beat.
5. Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
6. Refrigerate for 15 to 20 minutes.
7. Prepare the fruit:
8. In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
9. Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
10. Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
11. Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
12. When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
13. Some hints:.
14. Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
15. Use any combination of berries that you like.
16. This dessert is best served warm with vanilla ice cream.
Title: Toasted Coconut Washboards
Ingredients:
- 2 sweetened coconut
- 2 unbleached all-purpose flour
- 3/4 baking powder
- 1/8 salt
- 1/2 ground cinnamon
- 3/4 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 white chocolate
- 2
Instructions:
1. position a rack in the middle of the oven.
2. preheat the oven to 300*.
3. spead the coconut on a baking sheet.
4. bake for 10 minutes, stirring once, until the coconut becomes evenly golden.
5. watch carefully, as the coconut can darken quickly toward the end of baking. Set aside to cool.
6. increase the oven temperature to 350*.Line two baking sheets with parchment paper.
7. sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
8. in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy -- about 1 minute.
9. stop the mixer and scrape down the sides of the bowl as needed during mixing.
10. add the egg, vanilla and almond extract and mix until blended.about 1 minute.
11. on low speed, add the flour mixture mixing just until incorporated.
12. use a large spoon to stir in 1 1/2 cups of the coconut.
13. divide the dough into 2 portions and pat each into a flat rectangel.cut 2 large sheets of wax paper and roll one portion of dough into a 7 1/2" x 12" rectangle that is about 1/4" thick. remove the top piece of wax paper and discard it.
14. trim the edges of the dough slightly to even them.
15. cut the dough into 9 rectangles that measure 4 x 21/2". Lift the cookies on the wax paper and place cookie side down on a prepared baking sheet.
16. lift off the wax paper and use a metal spatula to seperate and spread out the cookies so they are about 2" apart.
17. holding a fork so the underside is facing down, draw the tines of the fork down the length of each cookie to cover it with parallel lines.
18. Repeat with the second rectangle of dough.
19. bake one sheet at a time until the edges and bottoms of the cookies are lightly browned -- about 15 minutes.the centers should remain light in color. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
20. put the white chocolate in a heatproof container or top of double boiler, and place it over, but not touching, a saucepan of barefly simmering water.stir until melted and smooth.
21. remove from the water and let the white chocolate cool, and thicken slightly -- about 10 minutes.
22. use a pastry brush to paint a 1" border of melted white chocolate across one narrow end of each cookie.
23. sprinkle the remaining coconut on the white chocolate.
24. let the cookies sit at room temperature until the firming of the white chocolate .about one hour.
25. or to speed the firming.refrigerate the cookies uncovered for about 15 minutes.
26. then remove from the refrigerator.
27. the cookies can be stored wrapped in plastic wrap and stored at room temperature for up to 3 days.
Title: Baked Banana Split
Ingredients:
- 4 bananas
- 100 walnuts
- 2 ice cream
- 4
Instructions:
1. bake unpeeled bananas at about 180 degrees for 30 minutes until skin is black.
2. finely chop chocolate and walnuts.
3. gently slit the skin of banana and peel back the top part.
4. scatter the split with chocolate and nuts, then serve with ice cream.
Title: Cheese Danish
Ingredients:
- 2 ground cinnamon
- 5 flour tortillas
- 1 milk
- 1 vanilla flavor instant pudding and pie filling mix
- 8 cream cheese
- 2 Cool Whip
- 1
Instructions:
1. Heat oven to 350.
2. Spray tortillas with cooking spray on both sides.
3. Sprinkle with cinnamon on both sides.
4. Cut each tortilla into 4 wedges.
5. Stand rounded edges of each tortilla wedge in bottom of muffin cup by curling in sides.
6. bake 8 minutes or until lightly browned and crispy.
7. Cool in pan.
8. Pour milk into large mixing bowl.
9. Add pudding mix.
10. Beat on low until blended well, about 2 minutes.
11. Beat in cream cheese on medium speed smooth.
12. Gently stir in whipped topping.
13. Refridgerate 1 hour.
14. Using pastry bag fill each cooked tortilla wedge with filling from refridgerator.
15. Place chocolate in zip lock bag and heat on high in microwave until chocolate is melted, about 1 minute.
16. Cut corner of the bag to make about 1/8 inch hole.
17. Hold bag tightly at top, drizzle chocolate over danished.
18. Refridgerate about 1 hour.
19. Enjoy.
Title: Funnel Cakes
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking soda
- 3/4 baking powder
- 1/4 salt
- 2 sugar
- 1 egg
- 3/4 milk
- powdered sugar
Instructions:
1. Combine first 7 ingredients in a bowl, beating until smooth.
2. Heat 1/4 inch oil to 375°F in a skillet.
3. Cover bottom opening of a funnel with finger.
4. Pour 1/4 cup batter into funnel.
5. Hold funnel over skillet.
6. Remove finger from funnel end to release into hot oil; move in a slow, circular motion to form a spiral.
7. Fry each funnel cake 1 minute or until edges are golden brown.
8. Drain on absorbent paper towel.
9. Repeat with remaining batter,
10. Sprinkle with powdered sugar. Serve warm.
Title: Grandma's Pecan Balls (From Aunt Katie)
Ingredients:
- 1 flour
- 1 ground pecans
- 1/2 butter
- 1 sugar
- icing sugar
Instructions:
1. Preheat oven to 350.
2. Cream butter with sugar.
3. Add flour and pecans, mix well.
4. Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
5. Bake at 350 for 20 minutes, or until very lightly browned.
6. While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.
Title: Ginger Log
Ingredients:
- 7 sherry wine
- 4 heavy cream
- 1 1/4
- 8
- 1/2
Instructions:
1. Whip the cream and divide into two portions.
2. Divide the pineapple into two portions. Chop one portion finely.
3. Mix the finely-chopped pineapple into half of the crean.
4. Place the sherry in a saucer. Dip each cookie briefly in sherry and sandwich with the pineapple-flavored cream to make a log.
5. Place the log on a serving dish and cover with remaining cream.
6. Use a fork to lift the cream into peaks.
7. Refrigerate at least 2 hours.
8. Sprinkle with the chopped nuts and decorate with remaining pineapple chunks before serving.
Title: Lemon Star Biscuits
Ingredients:
- 125 butter
- 3/4 caster sugar
- 1 egg
- 2 lemons, zest of
- 2 flour
- 1 icing sugar
- 2 butter
- 1 lemon juice
- boiling water
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add egg and lemon zest.
3. Beat well.
4. Sift flour.
5. Stir into creamed mixture, mixing to a soft dough.
6. Shape dough into a ball.
7. Cover with plastic wrap and refrigerate for 30 minutes.
8. Roll dough out on a floured surface to a thickness of 5mm.
9. Using a star shaped cutter, stamp out shapes.
10. Place on greased oven trays.
11. Bake at 180C degrees for 12 minutes until lightly golden.
12. Cool on wire racks.
13. ------------Icing------------.
14. Sift icing sugar in a bowl.
15. Mix in butter and lemon juice.
16. Add just enough water to achieve a spreadable consistency.
17. When biscuits are cold, spread with lemon icing and decorate with the cachous.
Title: Carrot Kugel
Ingredients:
- 5 -6 carrots
- 1/4 nutmeg
- 1/2 cinnamon
- 1/2 eggs
- 1
- 3
- 1/4
Instructions:
1. Cook carrots in a steamer until soft, about 20 minutes.
2. Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vita-mix.
3. Place mixture in a greased 8" square glass baking pan.
4. Bake at 350° for 1 hour, until browned around the edges and done in the center.
5. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.
Title: Simple Cake
Ingredients:
- 1 granulated sugar
- 1 lemon, zest of
- 2 eggs
- 1/4 salt
- 1 vanilla
- 1/2 all-purpose flour
- 1 butter
- 8 demerara sugar
- 1/4 sugar
Instructions:
1. Preheat your oven to 350F and butter a 9" seasoned cast iron skillet, or similarly sized cake pan.
2. In a bowl, mix the lemon zest and sugar with your fingers, distributing well. Mix the eggs in one at a time, preferably with a whisk, until well blended. Add salt and the extracts and the flour, and switch to a rubber spatula or spoon to mix. Fold in the melted butter.
3. Scrape the batter into your skillet, smooth and sprinkle with the almonds, then some of the demarara or sanding sugar.
4. Bake for 25 to 30 minutes, until it is golden and looking a bit crispy on the edge.
5. Cool 5 minutes, then loosen the edges and bottom with a knife, or a thin spatula. Serve from the pan. It is moist in the middle-a bit marzipan-ish.
Title: Hungarian Kifli (Christmas Cookies) With Dates
Ingredients:
- 1/2 butter
- 1/2 cream cheese
- 2 flour
- 2 pecans
- 1 dates
- 1/2 sugar
- 3
Instructions:
1. For the dough: mix butter, cream cheese and flour in food processor. Split into two balls, wrap in plastic wrap and refrigerate overnight.
2. For the filling: Mix all ingredients in food processor, let stand at room temperature.
3. Preheat oven to 350 degrees. Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares. Put about one teaspoon filling onto each square. Roll diagonally, then crimp in the middle to make a crescent. Place on ungreased cookie sheet and bake for 20 minutes or until golden. Sprinkle with powdered sugar as soon as removed from oven.
4. All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
5. Enjoy!
Title: Baked Ricotta, Honey & Strawberries
Ingredients:
- 18 ricotta cheese
- 3/4 sugar
- 1/4 honey
- 3 fresh lemon juice
- 1 lemon zest
- 2 fresh strawberries
- 2 honey
- 1 powdered sugar
- 2
Instructions:
1. Preheat the oven to 300°F/150°C Line the bottom of four 4-inch-/10-cm-diameter springform cake pans with parchment paper. Using a metal spoon, push the ricotta through a fine sieve and into a large bowl.
2. Whisk the sugar, honey, egg yolks, lemon juice and zest into the ricotta to blend well. Using an electric mixer, beat the egg whites in another large bowl until firm peaks form. Gently fold the egg whites into the ricotta mixture.
3. Spoon the ricotta mixture into the prepared cake pans. Place the pans on the center rack in the oven. Place a baking sheet on the bottom shelf in the oven to catch any drippings from the cakes. Bake for about 30 minutes or until the cakes puff and are just set in the center. Remove the cakes from the oven and cool about 20 minutes. The cakes will sink as they cool.
4. Toss the strawberries and honey in a bowl to coat. Let stand for 15 minutes or until juices form.
5. Unlock and remove the pan sides from the cakes. Remove the cakes from the pan bottoms and transfer to individual serving plates. Spoon the strawberries atop the cakes. Drizzle some of the strawberry juices around the cakes. Dust with powdered sugar and serve.
Title: White Chocolate Creme Brulee W/ Macadamia Nuts
Ingredients:
- 8 white chocolate
- 3 sugar
- 6 heavy cream
- 2 vanilla extract
- 1 sugar
- 2
- 1/2
- 1/4
Instructions:
1. Melt chocolate in a double boiler.
2. Preheat oven to 300 F.
3. Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
4. Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
5. Split nuts between 6 ramekins.
6. Pour chocolate mixture on top of nuts.
7. Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
8. CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
9. Remove from oven and let cool to room temperature while still in the water bath.
10. Remove ramekins from water bath and chill in the fridge for at least 2 hours.
11. Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
12. Allow caramelized sugar to cool and harden (takes less than a minute).
Title: Orange and Almond Cake with Orange Syrup
Ingredients:
- 2 navel oranges
- 6 eggs
- 1 caster sugar
- 1 baking powder
- 300 heavy cream
- 1 caster sugar
- 2
- 3/4
- 1/4
Instructions:
1. Grease and lightly flour a 23cm springform cake tin.
2. Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
3. Remove the oranges.
4. Preheat the oven to 180C.
5. Cut the oranges into quarters and place in a food processor.
6. Blend until smooth, then cool thoroughly.
7. Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
8. Whisk the egg whites in a dry bowl until firm peaks form.
9. Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
10. Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
11. Cool the cake in the tin, then transfer to a serving plate.
12. To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
13. Reduce the heat and simmer for 20 minutes or until reduced by half.
14. Skim off any scum that forms on the surface.
15. The syrup will thicken as it cools.
16. To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
17. Serve with cream.
Title: Banana Coconut Dessert
Ingredients:
- 1 -2 banana
- 1 coconut milk
- 1 sugar
- sesame seeds
Instructions:
1. Toast a thin layer of sesame seeds in the oven. If you put the heat up pretty high, this should only about three minutes. Remove when they are a golden brown.
2. Peel and slice bananas into centimeter-thick coins.
3. Pour coconut milk into a saucepan, and put the heat to medium-high.
4. When the milk warms up, add the cup of sugar. You might want to do this in smaller increments. I usually don't measure, I just add and taste until it tastes sweet enough for me.
5. Add the bananas, and simmer until the coins are heated through, stirring occasionally. don't allow the pot to boil.
6. Seperate into bowls and sprinkle the sesame seeds on top.
7. Serve warm.
Title: Almond Brownie Bread Pudding
Ingredients:
- 4 milk
- 2 brown sugar
- 1 1/2 white sugar
- 1/3 eggs
- 1/3 vanilla extract
- 2
- 1
- 3/4
Instructions:
1. Preheat oven to 325 degrees. Lightly butter a 2-quart baking dish.
2. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
3. Place brownie chunks into prepared baking dish.
4. Beat the eggs in a large bowl.
5. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract and half of the almonds.
6. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds.
7. Bake until a knife inserted into the center comes out clean, about 45 minutes.
Title: Caramel Orange Fruit Salad
Ingredients:
- 1/4 cinnamon
- 3
- 1/4
- 2
Instructions:
1. STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.
2. Suggested fruit combination: cantaloupe, honeydew melon, pineapple, strawberries and grapes.
Title: Blastin' Banana-Blueberry Pudding
Ingredients:
- 4 milk
- 4 granulated sugar
- 1 1/2 all-purpose flour
- 1/3 butter
- 2 vanilla extract
- 1 bananas
- 1 frozen blueberries
- 4 powdered sugar
- 2
- 1 1/2
- 3
Instructions:
1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Let stand 10 minutes.
2. Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries. Spoon half of pudding mixture evenly over fruit. Repeat layers. Cover and chill 4 hours.
3. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread evenly over chilled pudding. Serve immediately.
Title: White Chocolate Popcorn
Ingredients:
- 6 white chocolate chips
- 2
Instructions:
1. Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
2. Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
3. In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. Your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
4. Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage.
5. **Try bringing this to the party/couch/campout/slumberparty and letting your guest discover that it's not ordinary popcorn on their own ;) It's the greatest 1/2 a sec. in your life before you figure out what's goin' on.
Title: Baked Pear Custard for Toddlers
Ingredients:
- 1 olive oil
- 1/2 pear
- milk
- nutmeg
- vanilla essence
Instructions:
1. Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
2. Spoon pre-cooked pear into ramekin.
3. Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
4. Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
5. Bake in oven for 40mins or until custard is set.
Title: Carrot Cake With Cream Cheese Icing
Ingredients:
- 2 flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 3 carrots
- 1 eggs
- 4 icing sugar
- 4 cream cheese
- 8 butter
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F.
2. Mix all Dry ingredients in large bowl.
3. in a medium bowl whisk the oil and the eggs and add the carrots and add to the dry ingredients.
4. Mix until combined.
5. Spray a 13x9 pan with cooking spray.
6. put mixture into pan.
7. Bake 50 to 60 minutes until toothpick inserted into middle comes out dry.
8. Cream Cheese icing:.
9. Sift powdered sugar into large bowl with fine-meshed sieve or sifter.
10. Beat cream cheese, margarine and vanilla in another large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
11. Gradually add powdered sugar. Beat with electric mixer at low speed until well blended, scraping down side of bowl occasionally.
Title: South Beach Diet's Mocha Ricotta Creme Phase I
Ingredients:
- 1/2 part-skim ricotta cheese
- 1/2 vanilla extract
- 1/4 sugar substitute
- 1
- 5
Instructions:
1. Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
2. Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.
Title: Ouma's Peach Pudding
Ingredients:
- 100 butter
- 360 sugar
- 120 cake flour
- 10 baking powder
- 200 milk
- 410 ground cinnamon
- 2 nutmeg
- 2
Instructions:
1. Preheat the oven to 180ºC (350ºF).
2. Melt the butter in a 20 x 30 cm ovenproof dish.
3. Blend 250 ml of the sugar, cake flour, baking powder and milk together.
4. Pour over the butter, but do not stir.
5. Arrange the peach slices on top.
6. Combine the remaining sugar with the cinnamon and nutmeg and sprinkle over the peach slices.
7. Bake for 30 minutes or until golden brown.
8. Cool slightly and serve with cream or custard.
Title: Cream Sherry Cake
Ingredients:
- 1 cream sherry
- 1/2 water
- 1/2 instant vanilla pudding
- 1/2 pecans
- 1 walnuts
- 1/3 eggs
- 4 butter
- 1/2 cream sherry
- 1/4 sugar
- 1
Instructions:
1. Spray bundt pan with oil.
2. Sprinkle nuts on bottom of pan.
3. Mix all ingredients (except for topping) with electric beater for 2 minutes.
4. Pour over nuts.
5. Bake at 325 for 45 to 50 minutes.
6. Make glaze right before cake comes out of the oven.
7. Put glaze ingredients in small pan on stove until it boils.
8. Boil for two minutes.
9. As soon as cake comes out of oven pour glaze over it.
10. Leave cake in pan for 15 minutes and then take out of pan.
11. Sprinkle with powered sugar if desired.
Title: Coffee Can Fruitcake
Ingredients:
- 1 brown sugar
- 1 1/2 eggs
- 4 flour
- 3 baking powder
- 1 salt
- 2 allspice
- 2 ground cloves
- 1 ground cinnamon
- 2 maraschino cherries
- 1 seedless raisin
- 3 dates
- 1 walnuts
- 1
- 3
Instructions:
1. Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
2. Sift 2 cups of the flour with the baking powder, salt and spices.
3. Stir into the oil mixture alternately with the pineapple juice.
4. Mix remaining cup of flour with the fruits and nuts.
5. Pour batter over this mixture, blending well.
6. Turn into well greased Bundt or Tube pan.
7. Place on middle rack in oven; set a pan of water on lower rack.
8. Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
9. Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
10. Turn out on serving platter and cool completely.
Title: Ginger Pecan Oatmeal Crisps
Ingredients:
- 1 quick-cooking oatmeal
- 3/4 pecan halves
- 1 whole wheat flour
- 1/4 cornstarch
- 1 ground ginger
- 1/2 salt
- 1/4 baking soda
- 3/4 unsalted butter
- 3/4 granulated sugar
- 1/3 light brown sugar
- 1 pure vanilla extract
- 1 egg
Instructions:
1. Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
2. In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
3. Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
5. Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp.