lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Shortbread
Ingredients:
- 4 unsalted butter
- 2 caster sugar
- 10 all-purpose flour
- 1 ground ginger
- 1 baking powder
- 2 unsalted butter
- 2 golden syrup
- 3/4 honey
- 1 ground ginger
- 4 candied ginger
- powdered sugar
- icing sugar
Instructions:
1. Cream the 4 ozs butter with the sugar.
2. Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
3. Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
4. While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
5. Pour the icing over the hot shortbread and let it cool a little.
6. When the icing has cooled a bit, decorate the top with pieces of candied ginger.
7. Cut shortbread into shapes (wedges or rectangles).
8. Cool completely before removing from pan.
9. *Note:You may leave out the candied ginger- some may find it too spicy, especially children.
Title: Banana Cream Cake
Ingredients:
- 35 flaked coconut
- 1/4 milk
- 2 instant vanilla flavor pudding and pie filling
- 2 banana
- 2
- 1
- 1/2
Instructions:
1. COVER bottom of 9-inch springform pan with wax paper. Stand 12 of the wafers vertically on end around edge of prepared pan. Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan. Top with coconut; set aside.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread half of the pudding mixture over coconut in crust; cover with layers of bananas and the remaining pudding mixture. Top with the remaining 1 cup whipped topping.
3. REFRIGERATE at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover dessert in refrigerator.
Title: Black Forest Cake (Yet Another)
Ingredients:
- 1 2/3 flour
- 2/3 cocoa powder
- 1 1/2 baking soda
- 1 salt
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 buttermilk
- 1 heavy whipping cream
- 1 1/2 vanilla
- 3/4 powdered sugar
- 1 1/2 salt
- 1 1/2 cherries
- 1 dark chocolate
- 36
- 2
Instructions:
1. Preheat oven to 350°F.
2. Line the bottoms of two 8 inch round pans with parchment paper circles or grease the pans.
3. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
4. Cream shortening and sugar until light and fluffy.
5. Add eggs and beat well.
6. Add vanilla.
7. Add flour mixture, alternating with milk, beat until combined.
8. Pour into 2 round 8 inch pans.
9. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
10. Cool completely.
11. Remove paper from under the cakes.
12. Sprinkle each layer with 1/2 cup of the Kirschwasser.
13. In a separate bowl, whip the cream to stiff peaks.
14. Beat in vanilla and Kirschwasser.
15. Add sugar powder, and a pinch of salt.
16. Beat again.
17. Spread first layer of cake with 1/2 of the filling.
18. Top with 24 of the cherries, split in half.
19. Put second layer on top of the first.
20. Frost top and sides of cake.
21. Add remaining cherries, split, to the top of the cake.
22. Sprinkle with chocolate curls made by using a potato peeler on the cocoa. I used the 70% Cocoa chocolate bars, adjust yours by percentage if this is too dark for you,.
Title: Tropical Sunshine Cake
Ingredients:
- 18 1/4 evaporated milk
- 12 eggs
- 2 pineapple in juice
- 20 powdered sugar
- 1/2 coconut
- 3/4
- 1
Instructions:
1. Preheat oven 350 degrees. Grease 13x9 baking pan.
2. Combine cake mix, evaporated milk, and eggs in large mixing bowl.
3. Beat on low speed for 2 minutes.
4. Stir in 1 cup pineapple.
5. Pour batter into prepared baking pan.
6. Sprinkle with almonds.
7. Bake for 30 - 35 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pan on wire rack for 15 minutes.
9. For the topping: Combine powdered sugar and 2 tablespoons pineapple juice in small bowl; mix until smooth. Drizzle over warm cake.
10. Sprinkle with coconut and remaining crushed pineapple.
11. Cool completely before serving.
12. Top with whipped cream.
Title: Banana-Nutmeg Cream Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 1 sugar
- 1 banana
- 2/3 buttermilk
- 1/3 vanilla extract
- 1 eggs
- 2 sugar
- 1/3 pecans
- 1/2 powdered sugar
- 3 ground nutmeg
- 1
- 1 1/2
Instructions:
1. Combine the first 5 ingredients in a large mixing bowl; stir well. Add the banana, 1/3 cup buttermilk, oil, and vanilla. Beat at a low speed of an electric mixer until blended. Beat an additional minute at high speed. Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended.
2. Beat the egg whites at high speed until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the beaten egg whites and the pecans into the banana mixture.
3. Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks.
4. For frosting: Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form.
5. Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake. Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake. (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!) Cover and chill. Prep time does not include the time for cooling the cake layers before frosting.
Title: Strawberry and Cream Cake
Ingredients:
- 8 butter
- 8 caster sugar
- 4 eggs
- 8 self-raising flour
- 1 vanilla extract
- 3 strawberries
- 250
- 300
Instructions:
1. Cream the butter and caster sugar until white and fluffy.
2. Beat each egg individually into the mix.
3. Stir in the vanilla extract, and fold in the flour.
4. Grease and flour two 9" cake tins and evenly pour the mixture into both.
5. Pre heat the oven to gas mark 5 and cook for 25 minutes.
6. Turn the tins after 15 minutes so that the cakes rise evenly.
7. Remove from the oven and cool on a wire rack.
8. Cover one cake sandwich with the strawberry jam, and 100g of the strawberries finely chopped.
9. Cover with 2 tbls of cream and place the other cake sandwich on top.
10. Coat the top and sides of the cake with the whipped cream.
11. Cut the remaining strawberries into quarters and arrange on the top of the cake.
Title: Warm Berry Brûlée
Ingredients:
- 1 1/2 berries
- 8 vanilla extract
- 1/3 creme fraiche
- 1 heavy cream
- 1 berries
- 1 powdered sugar
- 1/4
Instructions:
1. Arrange six 6 ounce ovenproof ramekins in a roasting pan; divide the berries between them.
2. Use a fork to mix the egg yolks, sugar, vanilla extract, and creme fraiche together in a bowl.
3. Pour the heavy cream into a saucepan and bring almost to a boil; gradually stir it into the yolk mixture.
4. Strain the mixture into the ramekins; mix the fruits in the cream with a fork.
5. Pour warm water into the roasting pan to come halfway up the side of the dishes; bake in a preheated 350° oven for 25-30 minutes, until the custards are set with a slight softness in the center.
6. Lift the dishes out of the water and leave at room temperature to cool for about 1 hour.
7. Sprinkle the tops with the sugar and caramelize with a blowtorch; serve within 30 minutes, garnish with sugar-dusted berries.
Title: Chocolate-Dipped Speculoos Cookies
Ingredients:
- 18 unsalted butter
- 1 1/2 light brown sugar
- 4 1/2 flour
- 1 1/2 baking powder
- 1/2 egg
- 2 ground cinnamon
- 2 ground cloves
- 2 nutmeg
- 2 salt
- 1/2 orange zest
- 1 chocolate
- 3 1/2
- 6
Instructions:
1. Combine butter and sugar in mixer about 5 minutes on medium, until smooth and lightened in color, scraping bowl as needed.
2. Sift together flour and baking powder and add to mixer.
3. Add the 1/2 egg, milk, spices, salt and orange zest. Beat on low speed until a dough forms that pulls away from the sides of the bowl. The dough should be wonderfully fragrant and not sticky.
4. Divide the dough in half. Roll each half between two large pieces of parchment paper into a rectangle with an even thickness of 1/8 inch. Slide each half onto a large baking sheet and refrigerate for at least 1 hour and preferably overnight (so the flavors meld). Alternatively, chill to let the flavors meld, then roll out when ready to use.
5. Preheat the oven to 375 degrees with the oven rack in the middle of the oven. Line several baking sheets with parchment paper or silicone liners.
6. Working with one sheet of dough at a time, cut the dough into 1 1/2-inch squares and transfer to the lined baking sheets; space 1 inch apart. Scraps can be rerolled and rechilled as needed.
7. Bake one sheet at a time for 10 to 12 minutes, starting to check after 10 minutes, until the wafers are evenly browned. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough.
8. For the optional chocolate coating: Microwave chocolate on LOW for 10 seconds at a time, checking between each cooking segment to make sure the chocolate does not go above 82 to 85 degrees. If the chocolate becomes too hot, stir in an extra bit of finely chopped chocolate to reduce the temperature.
9. The chocolate will be ready when it is soft enough to stir; stir until smooth and almost pourable.
10. Dip a corner or half of each cookie into the chocolate, then place on waxed paper to let the chocolate set.
Title: Traditional Mexican Anise Cookies
Ingredients:
- 1 1/4 sugar
- 1/2 unsalted butter
- 1/2 shortening
- 1 egg
- 2 sherry wine
- 1/2 vanilla extract
- 1 flour
- 2 1/2 baking powder
- 1 1/2 salt
- 1/2 cinnamon
- 1 1/2
Instructions:
1. Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
2. Beat in egg, sherry vanilla and anise til well combined.
3. In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
4. Divide dough in half.
5. Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
6. Preheat oven to 350' degrees F.
7. Combine cinnamon with remaining sugar in a small bowl; set aside.
8. On a lightly floured surface, roll out each half of dough 1/8 inch thick.
9. Cut into desired shapes, re-rolling scraps just once.
10. Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
11. Bake 10 to 12 minutes, or til golden.
12. Remove to wire racks to cool.
Title: Snappy Pumpkin Dessert
Ingredients:
- 2 1/2 butter
- 1/2 cream cheese
- 8 confectioners' sugar
- 1/2 milk
- 2 milk
- 3 vanilla instant pudding mix
- 2 pumpkin
- 15 pumpkin pie spice
- 2 1/2 Cool Whip
- 2
Instructions:
1. Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
2. Bake at 325 for 10 minutes.
3. Cool.
4. In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
5. Spread over the crust.
6. In another bowl, beat milk and pudding mix for 1 minute.
7. Add pumpkin and pie spice; beat until well blended.
8. Fold in Cool Whip.
9. Spread over the cream cheese layer.
10. Refrigerate for at least 3 hours.
11. Cut into squares; garnish with additional Cool Whip.
Title: Gg's Gooey Butter Cake
Ingredients:
- 1 eggs
- 2 butter
- 1 cream cheese
- 1 powdered sugar
- 1 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Take the first 3 ingredients, cake mix (preferably not pudding in the mix) 2 eggs, and butter and cream together.
3. Put in the bottom of a 13x 9 inch cake pan.
4. Then mix the cream cheese, powdered sugar, and last 2 eggs together and pour over the first layer
5. bake in the oven for 35-40 minutes, and remove DO NOT frost.
6. If you want it goey-er cook less.
Title: Gourmet Turnip Cake (Kihen Fin Veisseriben)
Ingredients:
- 1/2 butter
- 1 butter
- 3/4 granulated sugar
- 3 eggs
- 1 turnip
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/4 salt
- 1/3 walnuts
- 3/4 butter
- 2 butter
- 2 powdered sugar
- 4 walnuts
- 3/4
Instructions:
1. To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
2. In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
3. Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
4. To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.
Title: Coconut Kisses ("kokosbusserl")
Ingredients:
- 250 white sugar
- 250 lemon zest
- 3 salt
- 1
Instructions:
1. Beat egg whites until very firm, gradually adding the sugar and a pinch of salt. About 5-10 minutes.
2. Slowly and carefully incorporate coconut and lemon cest.
3. Cover a baking tray with either non stick baking parchment or a little melted butter and form little "heaps/piles" out of the coconut batter (about 1tsp. each).
4. Bake at 180°C for about 15 minutes. Kokosbusserl are supposed to be soft and moist in the middle, be careful not to burn them.
5. Enjoy!
Title: Carrot Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 cinnamon
- 2 sugar
- 1 eggs
- 4 carrots
- 3
Instructions:
1. Mix all dry Ingredients.
2. Add sugar, oil and eggs.
3. Mix well.
4. Add Carrots, mix well.
5. Bake at 350 F for 1 hour.
Title: Italian Cream Cupcakes With Cream Cheese Frosting
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 sugar
- 1 1/2 unsalted butter
- 6 eggs
- 2 hazelnut syrup
- 1 1/2 vanilla extract
- 1 buttermilk
- 6 sweetened flaked coconut
- 2 hazelnuts
- 1
Instructions:
1. Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
2. Whisk dry ingredients together in a bowl; set aside.
3. Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
4. Add yolks, 1 at a time, beating well after each addition.
5. Mix in syrup and vanilla until incorporated.
6. Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
7. In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
8. Fold hazelnuts and coconut into batter.
9. Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
10. Cool Cupackes in the pan for 20-minutes; transfer to rack.
11. Frost when cool.
12. CREAM CHEESE ICING:.
13. 2 packages (8-oz. each) cream cheese, softened.
14. 3 sticks unsalted butter, softened (1 1/2 cups).
15. 3 tablespoons hazelnut syrup.
16. 2 tablespoons heavy cream.
17. 1 lb. powered sugar, sifted.
18. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
19. Add syrup and cream; beat in powdered sugar until creamy.
20. Generously frost each cupcake.
21. GARNISH:.
22. 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
23. 1/2 cup hazelnuts.
Title: Rich Chocolate Pudding Surprise
Ingredients:
- 1/2 cornstarch
- 4 sugar
- 3/4 egg
- 4 butter
- 1 vanilla
- 1 chocolate
- 1
- 3 1/2
Instructions:
1. Mix the cocoa, corn starch and sugar together in a heavy sauce pan.
2. Add about a half cup of the milk and mix together till it forms a smooth paste (this step makes the pudding less likely to be lumpy).
3. Add the rest of the milk, mix completely, and put it on a medium flame.
4. While the pudding mixture is heating, beat the egg separately.
5. Continuously stir the pudding mixture on the fire
6. It will start to thicken after a few minutes depending on the heat. Keep stirring. Lower the heat if you find that the bottom is getting sludgey while the top stays liquid.
7. Spoon some of the hot mixture into the beaten egg and whisk together then add that lot back to the pan (this step will keep the egg from scrambling in your pudding).
8. Stir until the pudding is the desired thickness.
9. Turn off the heat and stir in the vanilla or espresso and the butter.
10. spoon into individual serving dishes and sink a piece of the chocolate into the center. (I use Droste extra dark chocolate pastilles).
11. Serve warm.
Title: Bourbon Glaze
Ingredients:
- 4 butter
- 1/4 granulated sugar
- 1/4 brown sugar
- 1 vanilla extract
- 1/3 Bourbon
Instructions:
1. Melt butter in a skillet over medium-high heat; stir in brown sugar, sugar, and vanilla.
2. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon.
3. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
Title: Basic Yellow Cake
Ingredients:
- 3/4 butter
- 1 1/4 sugar
- 2 1/2 flour
- 3 baking powder
- 1/4 salt
- 8 milk
- 1 vanilla
- 1 instant pudding mix
- 3 1/2
Instructions:
1. Cream butter and sugar until lightened in color.
2. Sift flour, baking powder, pudding and salt together.
3. Beat egg yolks and milk together.
4. Alternate adding the egg/milk mixture with the dry ingredients, mixing well before adding more.
5. When all combined, add vanilla and mix thoroughly.
6. Pour into two greased and floured 9 inch pans.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Cool before icing.
Title: Apple Upside-Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/4 nutmeg
- 2 apples
- 1 lemon juice
- 1 1/3 cake flour
- 3/4 sugar
- 1 3/4 baking powder
- 1/4 salt
- 3 shortening
- 1/2 milk
- 1 vanilla
- 1 egg
Instructions:
1. Preheat oven to 375°F.
2. Melt butter in an 8-inch square pan. Add brown sugar and nutmeg and blend well. Remove from heat. Arrange apple slices, slightly overlapping, on brown sugar mixture. Sprinkle apples with lemon juice and set aside.
3. Sift flour, baking powder and salt. Stir in shortening just to soften and add milk and vanilla. Mix until flour is dampened.
4. Beat 2 minutes with electric mixer at medium speed. Add egg and beat 1 minute longer. Pour batter over apples.
5. Bake 35 minutes, or until done. Cool cake in pan 5 minutes. Invert onto serving plate. Let stand 1 minute, then remove pan. Serve warm.
Title: Almond Butter Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 shortening
- 1/2
- 2
Instructions:
1. Heat oven to 400°F Combine butter, sugar and almond extract in large bowl. Beat at medium speed, until creamy. Reduce speed to low and add all remaining cookie ingredients. Beat until well mixed.
2. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
3. Melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2-4 minutes). Drizzle or pipe chocolate on cookies making a Christmas tree design, if desired.
4. TIP: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking.
Title: Rich Butterscotch Pudding
Ingredients:
- 2 butter
- 1 evaporated milk
- 3/4 dark brown sugar
- 2 cornstarch
- 3 salt
- 1/8 vanilla extract
- 3
- 1 1/2
Instructions:
1. Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
2. Bring to a boil and cook 30 seconds.
3. Remove from heat.
4. Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
5. Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
6. Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
7. Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
8. Remove from heat; stir in vanilla.
9. Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
10. Cover the pudding with plastic wrap; chill 3 hours.
Title: Old Fashioned Chocolate Fudge Frosting
Ingredients:
- 1 1/2 sugar
- 1/4 salt
- 1/4 butter
- 1/4 evaporated milk
- 1/2 vanilla extract
- 1
Instructions:
1. In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
2. Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
3. Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
4. When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
5. Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
Title: Fluffy White Cupcakes With Creamy Cream Cheese Frosting
Ingredients:
- 1 buttermilk
- 1 1/4 butter
- 1/4 eggs
- 2 vanilla
- 2 butter
- 1/2 cream cheese
- 1/2 vanilla
- 1 confectioners' sugar
- 1
- 2
- 3 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Line 24 muffin tins with paper liners.
4. For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
5. Increase to medium speed and beat for 2 minutes.
6. Divide the batter between the paper-lined muffin tins filling about two-thirds full.
7. Bake for about 22-25 minutes or until cupcakes test done.
8. Remove to wire racks and cool completely.
9. For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
10. Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
11. Add in food couling if desired.
12. Spread onto cooled cupcakes.
13. Srore the cupcakes in the fridge.
Title: Almond Shortbread Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1/2 pure vanilla extract
- 2/3 all-purpose flour
- 1/3 cornstarch
- 2 salt
- 1/8
Instructions:
1. Preheat oven to 300 degrees F.
2. Have ready a 6 inch tart pan with a removable bottom.
3. In the bowl of your electric mixer cream the butter and sugar until smooth.
4. Beat in the vanilla extract.
5. In another bowl whisk together the flour, cornstarch, almond meal and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
6. Press the shortbread dough evenly into the tart pan.
7. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
8. Using a sharp knife, score the top of the shortbread into 8 even pieces.
9. Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
10. Place in preheated oven and bake until it is nicely browned, roughly one hour 15 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan.
11. Place the shortbread round on a cutting board and cut along the score lines into 8 wedges.
12. Cool completely on a wire rack.