lumicero/recipes-ing2inst huggingface dataset:
Title: Mini Mango Cakes
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 ginger
- 9 butter
- 1 sugar
- 2/3 sour cream
- 2 vanilla extract
- 1/2 lemon rind
- 1 egg
- 1 mango
- 2 sugar
- 1/2 vanilla extract
- 1 rum
- 6 coconut
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 400°.
2. Butter and flour muffin cups, 16 2 3/4-inches.
3. Mix together flour, baking soda, salt and ginger.
4. In a separate bowl, beat butter on high for 2 minutes.
5. Add sugar to butter gradually, beating a total of 2 minutes longer.
6. Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
7. Add sour cream mixture to butter and sugar, beat 1 minute.
8. Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
9. Scrape down bowl.
10. Add flour just until all flour is absorbed.
11. Gently, mix in diced mango.
12. Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
13. Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
14. While waiting for cakes to cool prepare whipped cream.
15. In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
16. Beat on high until cream thickens.
17. Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Title: Brune Kager (Ginger Cookies)
Ingredients:
- 1 molasses
- 1 brown sugar
- 1 shortening
- 3 1/2 baking soda
- 1 ginger
- 2 cinnamon
- 2 clove
- 1/2 nutmeg
- 1/2 salt
- 1/2 cold water
- 2
Instructions:
1. Combine molasses, brown sugar and shortening in pan.
2. Heat and cook 4 minutes then cool to lukewarm.
3. Stir in 1 cup of the flour and the remaining ingredients.
4. Stir in remaining flour.
5. Roll out on a lightly floured surface until 1/8 inch thick or thinner.
6. Cut chosen shapes with cookie cutters.
7. Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
8. Bake at 375 F for about 5 minutes.
9. Watch closely so they don't burn.
10. Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.
Title: Lemon Ice
Ingredients:
- 2 water
- 1 sugar
- 2 lemon juice
Instructions:
1. Mix sugar and water.
2. bring mixture to boil to gather for 5 minutes.
3. cool and add lemon juice.
4. freeze.
Title: Cheesecake Cookies
Ingredients:
- 1 all-purpose flour
- 1/3 brown sugar
- 6 butter
- 1 margarine
- 1/4 cream cheese
- 1 granulated sugar
- 2 egg
- 1/4 milk
- 2 lemon
- 1/2 lemon juice
- 2 vanilla
- walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, combine flour and brown sugar.
3. Cut in butter or margarine till mixture forms fine crumbs.
4. Reserve 1 cup mixture for topping.
5. Press remainder over bottom of 8x8x2 inch ungreased baking pan.
6. Bake in 350 degree oven for 12 to 15 minutes or until lightly browned but not completely done.
7. In mixer bowl, cream together cream cheese and granulated sugar thorougly.
8. Add egg, milk, lemon peel, lemon juice and vanilla.
9. Beat well.
10. Spread batter over partially baked crust.
11. Combine walnuts with reserved crumb mixture and sprinkle all over.
12. Bake at 350 degrees for 20 to 25 minutes.
13. Cool and cut into squares.
14. Makes 16 cookies.
Title: Banana Pecan Cake
Ingredients:
- 1 eggs
- 4 banana
- 1 sugar
- 3/4 milk
- 1/2 vanilla extract
- 1/4 pecans
- 1 pecans
- 1/2 butter
- 1
- 1/4
- 1
Instructions:
1. Combine cake mix, eggs, bananas, oil, sugar, milk, and vanilla. Beat at low speed until moistened. Beat at medium speed for 2 minutes.
2. Stir in 1/2 cup chopped pecans.
3. Bake at 350 degrees in 2 9 inch greased and floured layer pans for 33-38 minutes.
4. While cake is baking, place 1 cup coarsely chopped pecans and butter in skillet. Cook on medium heat, stirring until pecans are toasted.
5. Stir into frosting. Cool. Frost cake.
Title: Yummy Banana Pie
Ingredients:
- 12 graham cracker squares
- 2 butter
- 1 1/2 unflavored gelatin
- 3 boiling water
- 1/3 sugar
- 1/2 sugar
- 3 all-purpose flour
- 2 1% low-fat milk
- 1 1/2 vanilla extract
- 1 bananas
- 2 sugar
- 1/4 milk
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
3. In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
4. Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
5. Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.
6. Simple as that.
Title: Apple Crunch
Ingredients:
- 6 apples
- 1/2 sugar
- 1 cinnamon
- 3/4 flour
- 1/2 brown sugar
- 1/4 butter
Instructions:
1. In a bowl, combine sugar and cinnamon, add apples and toss to coat.
2. Place apples in a greased 8" square pan or a 1 1/2 quart baking dish.
3. Combine flour, brown sugar and butter and place mixture over apples.
4. Bake at 350° for 45 to 50 minutes or until apples are tender and top is golden brown.
Title: Scottish Shortbread
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/2 vanilla
- 2 1/4 flour
Instructions:
1. Beat together butter, sugar and vanilla until well blended. Add flour, 1 cup at a time to butter mixture.
2. On a floured surface, roll out dough to 1/4 - 1/2 inch thick. With a sharp knife, cut dough into 2 inch squares or cut into rounds with a cookie cutter.
3. Place on ungreased baking sheet and prick top of cookies with a fork. Bake for 25 - 30 minutes at 325 degrees until bottoms are golden brown and top is light in color.
4. Cool on wire reacks. Store in airtight containers.
Title: Cinnamon Raisin Apple Kuchen
Ingredients:
- 1 1/4 flour
- 1/2 unsalted butter
- 3 sour cream
- 3 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/4 granny smith apples
- 1 sugar
- 3 sour cream
- 1 flour
- 1/3 vanilla extract
- 3 cinnamon
- 1/4 raisins
- 1 currants
- 1/2
- 1/4
Instructions:
1. Position rack in center of oven and preheat to 375.
2. Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
3. For crust:
4. Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
5. Transfer all but 1/2 cup of mixture to prepared pan.
6. Press mixture evenly into the bottom and up the sides of the pan.
7. Bake 10 minutes. Brush with egg white.
8. Continue baking till brown, about 15 minutes.
9. Transfer to rack.
10. Reduce oven temp to 350.
11. Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
12. For Filling:
13. Thinly slice apples.
14. Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
15. Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
16. Sprinkle half the raisins or currants over.
17. Repeat procedure with remaining apple slices and raisins.
18. Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
19. Sprinkle reserved crumb mixture over top.
20. Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
21. Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).
Title: Traditional Fruity and Spiced Bread Pudding - With Brandy!
Ingredients:
- 8 mixed spice
- 2 -3 raisins
- 6 currants
- 4 milk
- 10 brandy
- 4 butter
- 3 soft brown sugar
- 4 eggs
- 2 orange, zest of
- 1 lemon, zest of
- 1 demerara sugar
- 1 nutmeg
Instructions:
1. First marinate the fruit & peel in the brandy - set aside.
2. Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
3. Pre-heat oven to 180C/350F/Gas 4.
4. Melt the butter in the microwave or a small saucepan.
5. In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again.
6. Tip it all into the milk soaked bread.
7. Mix it all together - and then pour into a well buttered baking dish.
8. Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
9. Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine!
10. Cut into squares - serve warm with cream, ice-cream or custard.
11. As a final flourish - you can also grate some orange zest over the cream etc!
12. N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.
Title: Lulu's Apple Crisp
Ingredients:
- 1 1/2 flour
- 1 1/2 brown sugar
- 3/4 butter
- 4 apples
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Place sliced apples in a 13 x 9 cake pan and sprinkle with cinnamon.
3. Bake apples for 20 minutes.
4. While apples are baking, mix the rest of the ingredients.
5. Crumble mixture on top of cooked apples and bake for 40 minutes longer.
Title: Swedish Sugar Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 1 egg
- 1/2 vanilla extract
- 1/2 flour
- 2 cream of tartar
- 1/2 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Cream sugar and shortening until fluffy. Add egg, then Watkins flavorings. Sift dry ingredients. Mix.
2. Make balls from pieces of dough size of walnuts. Press down with fork dipped in water.
3. Bake at 375 for about 10 minutes.
Title: Butter Cookies
Ingredients:
- 1/2 butter
- 6 granulated sugar
- 1 salt
- 1 flour
- 1/2 vanilla extract
- sugar
Instructions:
1. Cream together butter and sugar until fluffy.
2. Add salt.
3. Gradually add flour, blending it in to make a stiff, smooth dough.
4. Stir in vanilla extract.
5. Form dough into 8 balls; place balls far apart on ungreased cookie sheet.
6. Place some sugar on a saucer.
7. Press palm of hand into sugar, then use palm to flatten each ball of dough to a 3-inch circle, 1/4 inch thick.
8. Bake in a 350 degree F oven 12 to 15 minutes, or until lightly browned.
9. Leave on baking sheet 5 minutes, then loosen with spatula and transfer to a wire rack to cool completely.
Title: Sour Cream Chocolate Layer Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 1/4 baking soda
- 1/2 baking powder
- 1 salt
- 1/4 vegetable shortening
- 3/4 sour cream
- 1 vanilla extract
- 2 eggs
- 1 water
- 4 baking chocolate
- 1/3 butter
- 3 regular margarine
- 1/2 confectioners' sugar
- 3 sour cream
- baking chocolate
Instructions:
1. Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
2. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
3. Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
4. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
5. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
6. Bake in a preheated 350 degree F.
7. Oven for 35 minutes or until cake tests done.
8. Cool in pans on racks for 10 minutes.
9. Remove from pans and cool completely on the racks.
10. Place one cake layer on serving plate.
11. Spread with Sour Cream / Chocolate Frosting.
12. Top with second cake layer.
13. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
14. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
15. Add chocolate which has been melted and cooled and vanilla.
16. Beat until smooth.
17. Try this little trick when making this cake.
18. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
19. Place the trimmed side down (layer should be upside down).
20. Then frost between layers and place the other layer on right side up and finished frosting.
21. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
22. Also the trimmings are great eating just plain for the cook or for the kids.
Title: Melt-And-Mix Chocolate Chunk Mud Cake
Ingredients:
- 200 butter
- 300 dark chocolate
- 1/4 hot water
- 1/4 cocoa powder
- 1 vanilla extract
- 1 caster sugar
- 3 eggs
- 3/4 self-raising flour
- icing sugar
Instructions:
1. Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
3. Add cocoa to warm chocolate mixture and stir until smooth.
4. Stir in vanilla, caster sugar and egg.
5. Sift flour over chocolate mixture and stir gently to combine.
6. Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
7. Top with remaining batter and the rest of the chopped chocolate.
8. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
9. Allow cake to cool completely in pan.
10. Remove and dust with icing sugar. Serve.
Title: Old Fashioned Peach Cobbler
Ingredients:
- 6 butter
- 1 butter
- 1/3 cinnamon
- 2 nutmeg
- 1/2 all-purpose flour
- 3/4 milk
- 2 sugar
- 1/3 flour
- 1
Instructions:
1. Preheat oven to 325 and grease baking dish.
2. Crust:
3. Add the refrigerated butter to the flour and use fingers or a fork to mash until the mixture resembles large crumbs. Slowly add the milk until a dough ball forms. Cover with plastic wrap and place in the refrigerator for ten minutes.
4. Peach Filling:
5. Boil a pot of water and add the peaches. Boil the Peaches for 3 three minutes and take out and let cool. After cool enough to handle, slowly remove the skin and cut the peach in half. Move each side of the peach in a circular motion to remove the pit. Chop the peach into small pieces and place in a bowl. Add the melted butter, spices, and sugar to coat the peaches. Add the one tablespoon of flour to the peaches.
6. Crust:
7. After filling is prepared remove it from the fridge. The dough should be cold. Set 1/3 of the dough aside. Roll out the remained of the dough to match your baking dish size. Place into the Baking dish, the dough should be about half an inch thick. Place the filling inside the bottom layer of the crust.
8. After, Roll out the remaining 1/3 dough and cut into 1/2 inch strips. Place the strips on the top of the cobbler into a crisscrossed lattice pattern. Bake the cobbler at 325 for 45 minutes. Let cool for 15 minutes. Serve!
Title: Banana Rice Pudding
Ingredients:
- 1 cooked rice
- 1/3 sugar
- 1/3 firm banana
- 1 of fresh mint
Instructions:
1. In a bowl, combine rice and sugar and mix well.
2. Cool completely, then fold in whipped cream and banana.
3. Cover and refrigerate until ready to serve.
4. Spoon into serving dishes and garnish with mint.
Title: Easy 4 Ingredient Blondies
Ingredients:
- 1 eggs
- 2 butter
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350. Set aside 13x9 pan.
2. Blend cake mix, eggs and melted butter with electric mixer on low speed until the ingredients are moistened (about 1 minute). Scrape down sides and stir in chocolate chips, stirring until well incorporated. Mixture will be very thick.
3. Scrape mixture into 13x9 pan. Using fork or fingertips, press batter out evenly so that it reaches all the sides.
4. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached. Bake 20-25 minutes. Cool on wire rack for 30 minutes before cutting into squares.
Title: White Chocolate Coconut Fondue
Ingredients:
- 1 white chocolate chips
- 1 -2 Malibu rum
- 2 butter flavor shortening
- 2 -4 margarine
- 1 - 1 1/2 heavy cream
- 1/4 sweetened flaked coconut
- salt
Instructions:
1. Add ingredients into your fondue pot or mini crock pot. Stirring as it melts until all ingredients are combined.
2. For a faster method, heat the margarine or shortening and the heavy cream in a sauce pan over med-low heat until melted. Remove hfrom heat. Stir in the rest of the ingredients until melted and well-combined.
3. Transfer to your fondue pot.
4. Serve with bananas, pineapple, strawberry, pound cakes.
Title: Chewy Ginger Cookies
Ingredients:
- 2 sugar
- 1 1/3 sweetened condensed milk
- 1 molasses
- 1/2 eggs
- 2 all-purpose flour
- 4 1/2 ground ginger
- 3 baking powder
- 2 salt
- 1 cinnamon
- 1 crystallized ginger
- 3/4
Instructions:
1. In large bowl; stir together sugar, oil, sweettened condensed milk and molasses.
2. Whisk in eggs, one at a time.
3. In another large bowl, stir together flour, ground ginger, baking powder, salt and cinnamon.
4. Slowly stir flour mixture into milk mixture; stir in ginger.
5. Cover and refrigerate 2 hours or until chilled.
6. Heat oven to 350°F.
7. Roll dough into 1-inch balls; place on greased or parchment-lined baking sheets.
8. Bake 12 minutes or until edges begin to brown slightly.
9. Cool on baking sheets 2 minutes to allow cookies to firm up slightly.
10. Cool completely on wire racks.
Title: Gluten Free Phyllo Dough
Ingredients:
- 1 3/4 xanthan gum
- 1/4 gelatin
- 4 egg
- 1 milk
- 1 margarine
- 1/4 - 1/2 honey
- 1/2
- 1
Instructions:
1. Mix together rice flour, sweet rice flour, xanthan gum and gelatin.
2. Make a well in dry ingredients large enough to hold the liquids.
3. Lightly beat egg with ¼ C milk, butter and honey.
4. Pour this into well in dry ingredients.
5. Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk).
6. Wrap dough in plastic wrap until ready to use for your favorite holiday pastry.
7. Store in refrigerator if not using immediately.
8. *Use margarine or oil to make dairy-free dough.
Title: Easy Pumpkin Torte
Ingredients:
- 24 graham cracker squares
- 1/3 white sugar
- 1/2 butter
- 1 cream cheese
- 3/4 white sugar
- 2 eggs
- 2 instant vanilla pudding
- 3/4 pumpkin
- 1 Cool Whip
- 2 cinnamon
- 1
Instructions:
1. preheat oven to 350 degrees.
2. Combine crust ingredients.
3. press into a 13" x 9" pan.
4. Beat chrem cheese and sugar together.
5. Add eggs and beat again.
6. pour cream cheese layer over crust
7. bake at 350 degrees.
8. for 20 minutes.
9. cool.
10. mix pudding,.
11. milk,.
12. pumpkin,
13. and cinnamon together.
14. add 1 (8oz) cool whip.
15. put on top of baked layer.
16. top with remaining 8 oz of cool whip.
17. Refridgerate.
Title: Banana Nut Cake
Ingredients:
- 1 1/2 sugar
- 1/2 flour
- 2 buttermilk
- 2 baking soda
- 1 1/2 bananas
- 4 pecans
- 1 vanilla
- 3
- 1
Instructions:
1. Cream sugar and crisco.
2. Add egg yolks, beat.
3. Add rest of ingredients except egg whites.
4. Last fold in the beaten egg whites.
5. Bake at 350 degrees in your choice of pans, layer or angel food pan.
6. Frost as desired (A caramel or peanut butter cream would be good).
Title: Spiced Pumpkin Spring Rolls
Ingredients:
- 1 pumpkin puree
- 2 eggs
- 2 cinnamon
- 1 cardamom
- 1 fresh ginger
- 1/4 honey
- 1/4 sugar
- 1/2 salt
- 1/4 canola oil
- 1 powdered sugar
- 2 -3
Instructions:
1. Mix pumpkin, eggs, spices, honey, extract and salt in a medium bowl. Taste, and add sugar until it's sweet enough for your tastes. You may not need the full amount.
2. Chill for 2-hours to firm up a little.
3. Preheat oven to 350.
4. Place 1-2 tbsp pumpkin filling on the center of each spring roll wrapper, fold in outside edges, and roll up. If your wrappers are very large, you may want to cut them in half first.
5. Lightly brush spring rolls with oil, and bake until lightly browned and crispy, about 15 minutes. If you prefer, these can also be fried.
6. Dust rolls with powdered sugar and more cinnamon if desired.
Title: Microwave Rice Pudding
Ingredients:
- 1/2 - 3/4 sugar
- 2 cornstarch
- 1/4 salt
- 3 milk
- 1 egg
- 2 -3 rice
- 2 butter
- 1 vanilla
Instructions:
1. Make sure the rice is cooked ahead of time.
2. Whisk first 6 ingredients. And raisins if you want, we prefer without ;).
3. Put in microwave and cook 1 - 1 1/2 minutes.
4. Remove and whisk.
5. Put back in microwave for another 1 - 1 1/2 minutes.
6. Remove and whisk.
7. Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).
8. Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!
9. Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc).
10. Enjoy!
Title: Nanny's Walnut Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 Crisco shortening
- 2 vanilla
- 1 baking powder
- 1 baking soda
- 1/8 salt
- 1 milk
- 3 flour
- 1 ground walnuts
Instructions:
1. Mix sugar, eggs, shortening and extract until well blended.
2. Sift together dry ingredients and add, alternating with milk, until incorporated.
3. Add walnuts and mix.
4. Pour batter into a large, lightly greased tube pan.
5. Bake at 350 degrees for 1 hour. Test center with toothpick. If not clean, return cake to oven for an additional 10 minutes.
Title: Jelly Filled Ravioli (Sugar Cookies)
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 salt
- 3/4 sugar
- 12 unsalted butter
- 1 egg
- 2 pure vanilla extract
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. In a small bowl or plastic bag, whisk together the flour and salt.
2. IN A MIXER: Soften the butter.
3. Cream together the sugar and butter until fluffy.
4. Add the egg and vanilla extract and beat until blended.
5. On low speed, gradually add the the flour/salt to the butter mixture and mix until incorporated.
6. Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
7. OR, IN A FOOD PROCESSOR, combine butter and sugar.
8. Process until creamy.
9. Add egg and vanilla extract.
10. Pulse until combined.
11. Add flour/salt to food processor and pulse until well blended.
12. EITHER METHOD: Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc.
13. Wrap it well and refrigerate for at least 2 hours, preferably no longer than 3.
14. Place two oven racks in the upper and lower thirds of the oven.
15. Preheat oven to 350 degrees.
16. On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
17. Cut in 2.5" to 3" simple shapes (flowers, circles, diamonds, etc) Just be sure to cut at-least two of each.
18. Reroll the scraps, chilling them first, if necessary.
19. Place 1/2 teaspoon of preserves into the center of the bottom half of the cookies, brush a bit of warm water around the perimeter of the cookie and place the matching top over the jelly.
20. Seal by pressing lightly and evenly with your fingers.
21. With a small, angled metal spatula or pancake turner, transfer the cookies to parchment covered cookie sheets.
22. Bake for 8-12 minutes or until the cookies begin to brown around the edges.
23. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
24. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool before dusting with powdered sugar.