lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Pudding Cake
Ingredients:
- 1 egg
- 2 raisins
- 3/4 brown sugar
- 1/3 margarine
- 1/4 butter
- 2 light vanilla ice cream
- 3
Instructions:
1. Prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1/2 cup of the thawed concentrate for the water. Stir in raisins; set aside.
2. For syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. Bring to boiling.
3. Pour syrup into a 2-quart square baking dish.
4. Immediately drop cake batter by tablespoonful onto the hot syrup.
5. Bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown.
6. Serve warm cake with ice cream or yogurt. .
Title: Mascarpone Cheese - Substitute - Homemade
Ingredients:
- 1 cream cheese
- 2 sugar
Instructions:
1. Whip regular cream cheese in a mixer, until soft.
2. At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.
Title: Fluffy Chocolate Pudding Frosting
Ingredients:
- 1 half-and-half cream
- 1 milk
- 1/3 instant chocolate pudding mix
- 1 powdered sugar
Instructions:
1. Pour the half and half in a medium-size bowl.
2. Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
3. Gently stir in the Cool Whip topping.
4. Spread on cake at once.
5. Store any left over cake in refrigerator.
6. **NOTE** the frosting on the cake is best eaten the same day.
Title: Lemon Pudding Cake
Ingredients:
- 2 eggs
- 1/8 cream of tartar
- 3/4 skim milk
- 3 whole wheat pastry flour
- 1/4 fresh lemon juice
- 1/8 baking soda
- 2 honey
- 1 butter
- 1 lemon peel
- 1/2
Instructions:
1. preheat oven to 350.
2. Lightly butter a 1 1/2 qrt casserole.
3. In a med. size bowl, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form.
4. In a large bowl, beat egg yolks. Shake together skim milk and flour in a jar with a tight fitting lid. Beat into egg yolks. Add remaining ingredients and.
5. blend well. Stir a small amount of the yolk mix into whites to lighten, then fold whites into yolk mix.
6. Turn into prepared casserole and set in a pan of hot water on bottom shelf of oven.
7. Bake for 55 to 60 minutes.
Title: Low Carb Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/3 Splenda granular
- 1/8 egg
- 1 vanilla
- 1 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1/8
- 2
- 8
Instructions:
1. Mix butter and sugars together until fluffy. Add egg and vanilla.
2. In another bowl, mix flour, soda, and salt.
3. Add dry ingredients to the sugar mixture a small amount at a time alternating with the cream.
4. Once all ingredients are in, add the chocolate chips.
5. Drop small spoonfuls on a cookie sheet and bake for 5-7 minutes or until golden brown at 375 degrees.
Title: Rice Pudding (Without Raisins)
Ingredients:
- 1 white rice
- 2 warm water
- 1 2/3 half-and-half
- 1/2 skim milk
- 1 brown sugar
- 1 ground cinnamon
- 1/4 kosher salt
- 1 egg
- 2 light butter
- 1 vanilla extract
Instructions:
1. Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
2. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
3. Stir in egg and milk and cook for another 5 minutes.
4. Remove from heat and stir in butter and vanilla extract.
Title: Black Walnut Pound Cake
Ingredients:
- 1 margarine
- 1/2 sugar
- 2 3/4 eggs
- 4 milk
- 1 all-purpose flour
- 3 salt
- 1/2 baking powder
- 1/2 vanilla
- 1 black walnut
- 2 margarine
- 1/2 cream cheese
- 1/2 confectioners' sugar
- 2 black walnut
- 1
- 1/2
Instructions:
1. Preheat oven to 300.
2. Grease and flour tube pan.
3. I start at the top and add all items on list one by one until I have it all in the bowl and mix until smooth.
4. Bake for 1 hour 35 minutes or until cake tests done.
5. Remove from oven and let set 10 minutes.
6. Remove cake from pan and let it cool completely.
7. Butter Cream Frosting:
8. Soften margarine and cream cheese. mix together all ingredients except nuts.Add flavoring last.If mixture is too thick to spread add a few drops of water. Apply to cake then sprinkle with nuts.
Title: Busy Day Lemon Glazed Pound Cake
Ingredients:
- 18 1/4 vanilla instant pudding mix
- 3 1/2 eggs
- 4 lemon juice
- 1/3 water
- 1/4 confectioners' sugar
- 3/4 lemon juice
- 1 1/2
- 4
Instructions:
1. Preheat oven to 350°. Grease and flour a standard-sized bundt pan.
2. In a mixer bowl, combine cake mix, pudding mix, eggs, oil, water and lemon juice. Beat for 2 minutes on medium speed.
3. Put into prepared pan, and bake for 1 hour till golden.
4. Mix confectioners sugar and lemon juice in small bowl.
5. When cake has cooled for 10 minutes, poke holes over top with a wooden skewer (I use a small paintbrush handle, don't have wooden skewers on hand!) and pour half of glaze over holes. Cool another 5 minutes and invert onto a serving plate.
6. Immediately pour remaining glaze over cake.
7. Cool and serve.
Title: Quick and Easy Blackberry Cobbler
Ingredients:
- 2 berries
- 3/4 sugar
- 1 cornstarch
- 1/8 salt
- 1/4 all-purpose flour
- 1/4 cinnamon
- 1
Instructions:
1. Rinse fresh berries. In a seperate bowl, combine the sugar, cornstarch, salt, flour and cinnamon. Mix thoroughly. Combine the dry ingredients with the berries, coating the berries well.
2. Use one of four single serving cobbler bowls, (2 1/2 inches by 3 3/4 inches in diameter Corningware) or as I do, a deep dish glass pie pan. Spray lightly with cooking oil spray.
3. Pour the Blackberries, coated with above mix into cobbler bowls or pie plate. Place the pie crust on top and cut two holes in crust.
4. I like to brush the crust with milk or 1/2 and 1/2 and sprinkle with sugar.
5. Place bowls or pie plate on cookie sheet and place in oven for 30 minutes at 425 or 45 minutes at 375. Top with ice cream or whipped cream and enjoy with coffee. You're gonna like it!
Title: Sticky Toffee Pudding
Ingredients:
- 1 1/2 dates
- 2 baking soda
- 1 1/4 water
- 1/2 pure maple syrup
- 3 1/4 flour
- 2 baking powder
- 1/4 salt
- 1 1/2 butter
- 2/3 sugar
- 3 eggs
- 1 1/4 brown sugar
- 1/2 pecans
- 1/4
Instructions:
1. In a medium sauce pan over medium heat, bring water, baking soda and dates to a boil. Boil for 2 minutes.
2. Remove from heat; stir in maple syrup. Let it cool while making cake.
3. In a medium boil, stir together flour, baking powder and salt. Set aside.
4. In a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy. Beat in eggs one at a time.
5. Add half of the flour misture and beat until just combined.
6. Add the date-maple mixture and beat until just combined.
7. Add the remaining half of the flour mixture; stir until just combined.
8. Spoon the batter into a greased and flour bundt pan.
9. Bake 45-50 minutes or until knife inserted in center cones out clean.
10. Meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil. Let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened. When ready to serve, invert the cake onto a platter.
11. Drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half. Sprinkle toffee chips and toasted pecans over top of cake.
12. Spoon reserved brown sugar-maple sauce over cake slices.
Title: Quick and Easy Churros
Ingredients:
- 1 sugar
- 1 cinnamon
- 1
- 12
Instructions:
1. Heat oil in a large deep fryer until the temperature registers 350 degrees.
2. Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer.
3. Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better.
4. Shake off excess sugar.
5. Fry each dough snake until golden brown and crispy on the edges.
6. Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.
7. Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed.
8. Drop each cooked churro into the bag and shake to coat.
9. Shake off excess sugar mixture and enjoy.
Title: Italian Style Amaretto-Peach Crisp
Ingredients:
- 2 lemon zest
- 2 fresh lemon juice
- 2 amaretto liqueur
- 2 amaretti cookies
- 36 butter
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Arrange the peach slices in an 8x8-inch pan or a gratin dish. (NOTE: If you are using frozen peaches, you don't need to defrost them first, but you do need to separate them.) Sprinkle with lemon zest, lemon juice, and Amaretto, if desired.
3. Place the amaretti in a food processor and grind into crumbs with a few short bursts. Add the almonds during the last burst or two, so they get broken up but not finely ground. Stir in the optional sugar, if desired. (If you are in need of a little exercise, you can bypass the food processor. Put the cookies in a plastic bag and whack them mercilessly with a rolling pin. Add the almonds and optional sugar, and shake well.)(NOTE: I skip this step. Instead, I just add the cookies to the butter mixture (the cookies will soften in the melted butter/liquids). Mix and crush with a wooden spoon).
4. Transfer the cookie mixture to a bowl, pour in the melted butter, and mix with a fork until well combined. Sprinkle the topping over the peaches, patting it into place.
5. Bake for 25 minutes, or until golden. Serve warm, at room temperature, or cold, plain or `a la mode.
Title: South Beach Diet Friendly Chocolate Meringue Cookies
Ingredients:
- 3 cream of tartar
- 1/8 vanilla extract
- 1/2 Splenda granular
- 2/3 pecans
- 1
Instructions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar substitute and cocoa; beat until stiff peaks form, and mixture becomes glossy.
3. Optional - Fold in nuts.
4. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
5. Cool completely and store in an airtight container.
Title: Jumbo Pecan Date Oatmeal Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 1/2 flour
- 1 baking soda
- 1 vanilla extract
- 1/2 salt
- 1/2 ground cinnamon
- 2 eggs
- 3 oats
- 2 pitted dates
- 1 pecans
Instructions:
1. Beat butter and sugars at med. speed with electric mixer until light and fluffy. Reduce speed to low and add flour, baking soda, vanilla, salt , cinnamon and eggs. Mix just until blended, scraping bowl occasionally. With spoon, stir in oats, dates and pecans.
2. Drop cookie dough by level 1/4 cup 3 inches apart on ungreased cookie sheets.
3. Bake cookies for about 20 to 25 minutes in a 350°F preheated oven.
4. Remove from sheet and cool on wire rack.
Title: Special Restaurant Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 2 1/2 oatmeal
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 12 chocolate chips
- 4 pecans
- 1 1/2
Instructions:
1. Prepare oatmeal flour in blender.
2. Cream butter and sugars.
3. Add eggs and vanilla to creamed butter/sugar mixture.
4. In separate bowl, mix flour, salt, oat flour, baking soda and baking powder.
5. Add to creamed butter mixture and mix well.
6. Add chips, grated chocolate and nuts.
7. Make 1 1/2 inch balls and space them 2 inches apart on baking sheet.
8. Bake at 375° for 6 minutes. Check them.
9. If just starting to crisp and brown, remove them. If not, check every minute or two.
10. Let rest a couple of minutes and remove to a rack to cool.
Title: Universe's Best Oatmeal Raisin Nut Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 light brown sugar
- 1 1/8 granulated sugar
- 1 egg
- 1 1/2 vanilla extract
- 3 rolled oats
- 1 ground ginger
- 1 ground nutmeg
- 1 ground cinnamon
- 1/4 ground cloves
- 1/2 ground allspice
- 1 1/2 walnuts
- 1 1/2 all-purpose flour
- 3/4 kosher salt
- 2 1/2 baking soda
- 1 1/2 raisins
- 1/4 milk
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a mixer, cream the butter until fluffy (fluffy is subjective; mine never became what I’d call ‘fluffy’).
3. Add the sugars, and cream together until light and fluffy (again, subjective).
4. Add the egg and vanilla and mix well.
5. In a bowl, stir together the oats, flour, salt, spices, and baking soda.
6. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined.
7. Add raisins and mix just until combined.
8. Add walnuts and mix until combined.
9. If the mixture is too dry to let the raisins and walnuts distribute evenly, add the 1/4 milk (or so) to loosen the mixture up enough to allow proper mixing.
10. Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies.
11. Bake until browned and crispy around the edges, about 14 to 16 minutes.
12. (Check them often. They will be pale for quite awhile; pull them out when they just start to turn brown, because waiting too long will burn them on the bottom.)
13. Let the cookies rest on the cookie sheets long enough to become stable enough to move, then transfer them to cool on wire racks and store in an airtight container.
Title: Sebastians Chocolate Raspberry Mousse Cake Torte
Ingredients:
- 1 cocoa powder
- 2 3/4 flour
- 2 1/4 sugar
- 1 baking powder
- 1/4 baking soda
- 1 eggs
- 3 brewed coffee
- 2 heavy cream
- 1 1/2 raspberry gelatin powder
- 1 1/2 sugar
- 1 Chambord raspberry liquor
- 1/4 raspberries
- 2 white chocolate
- 1
- 8
Instructions:
1. Devil's Food Cake.
2. Method of Preparation.
3. Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
4. Add eggs one at a time.
5. Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
6. Pour onto a greased sheet pan and spread evenly.
7. Bake at 350 for 12 minutes.
8. Tart Raspberry Mouse.
9. Method of Preparation.
10. Bloom gelatin, and set aside.
11. Heat Raspberry Jam in a small sauce pan.
12. Add the gelatin to the heated jam.
13. Cool on ice.
14. Whip Cream and fold into chilled raspberry jam mixture.
15. Drunken Raspberries.
16. Method of Preparation.
17. Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
18. Allow to sit at room temperature.
19. Raspberry Garnishes.
20. Method of Preparation.
21. Melt chocolate and put into a piping bag.
22. Pipe into the raspberries and chill.
23. Assembly.
24. Use 3" ring molds to cut out 20 pieces of cake.
25. Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
26. Pipe or pour raspberry mousse into the mold to the top.
27. Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
28. Freeze the cakes for 20 minutes or until set.
29. Un-mold and garnish with chocolate filled raspberries.
Title: Chocolate Tea Cake
Ingredients:
- 6 butter
- 1/2 sugar
- 2/3 eggs
- 3 cake flour
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F
2. Line a 9-inch round cake pan with parchment.
3. Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
4. Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
5. Add eggs, one at a time, beating well after each addition.
6. Gently mix in the flour until it just disappears.
7. Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.
Title: Sally Anne Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 3 eggs
- 1 butter
- 1/2 flour
- 4 1/2 cinnamon
- 2 baking soda
- 1 baking powder
- 1 black walnut
- 1
Instructions:
1. These cookies should be mixed the evening before you want to bake them.
2. They should be placed in a cold place or refrigerator overnight. Beat the 2 sugars, butter and lard together until well blended.
3. Add the well beaten eggs and blend.
4. Sift the dry ingredients together and add to creamed mixture. Put in the black walnuts (any nuts will do if you don't care for the black walnuts) and mix well.
5. Make into a roll and wrap in waxed paper.
6. The next morning take out of refrigerator and slice and bake in a 350 degrees oven.
Title: Ruth's Good Cake
Ingredients:
- 1 eggs
- 2 margarine
- 1/2 cream cheese
- 1 eggs
- 2 margarine
- 1/2 powdered sugar
- 1
Instructions:
1. Combine cake mix, eggs and melted margarine.
2. This will be thick.
3. Spread in a 9 x 13 baking pan.
4. Beat topping ingredients until smooth.
5. Spread on top of cake batter.
6. Bake in a 350°F oven for 45 minutes.
Title: Glazed Plum Bundt Cake
Ingredients:
- 2 sugar
- 1 unsalted butter
- 4 flour
- 3 cinnamon
- 2 baking soda
- 1 salt
- 1 vanilla
- 2 buttermilk
- 4 plums
- 1 walnuts
- 1/4 brown sugar
- 3 milk
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
3. In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
4. Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
5. Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
6. While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
7. Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!
Title: Kelly's Farm-Style Oatmeal Raisin Cookies
Ingredients:
- 1 dark brown sugar
- 1 sugar
- 1 molasses
- 1 eggs
- 2 vanilla
- 2 flour
- 1 1/2 baking soda
- 1 salt
- 1 oats
- 3 cinnamon
- 1 walnuts
- 1 pecans
- 1 raisins
Instructions:
1. In lg.
2. mixing bowl, mix (cream) shortening and sugars.
3. Add eggs, molasses and vanilla.
4. In another bowl, combine flour, soda, salt, and cinnamon.
5. Gradually add to creamed mixture.
6. Stir in oats, nuts and raisins.
7. Chill 30 minutes.
8. Roll into 1-1/2” balls, place 2” apart on greased cookie sheets.
9. Bake at 350• for about 10-12 minutes, cool on wire racks.
10. I haven't ever been able to count how many this makes-- every time I go to put another batch in, I turn back around and half the rack is gone-- hmmm.
Title: World's Best Cookies
Ingredients:
- 1 margarine
- 1 butter
- 1 sugar
- 1 powdered sugar
- 2 eggs
- 1 vanilla
- 4 flour
- 1 salt
- 1 baking soda
- 1 cream of tartar
Instructions:
1. Cream the margarine, oil, sugars, eggs and vanilla.
2. Sift flour.
3. Mix into creamed mixture thoroughly.
4. Chill until firm, at least one hour.
5. Pinch off small balls and place on ungreased cookie sheet.
6. Flatten with a fork.
7. Bake at 350 degrees for 10-12 minute.
Title: Apple Spice Cake - Low Fat, Low Sugar
Ingredients:
- 1/2 honey
- 1 Splenda granular
- 1 1/2 applesauce
- 6 Egg Beaters egg substitute
- 3 flour
- 1 baking soda
- 2 ground allspice
- 1 salt
- 5 apples
- 1 vanilla extract
Instructions:
1. Preheat the oven to 325.
2. Spary 9x13 baking pan with non-stick cooking spray (the stuff with flour is good, if you have it) and line with parchment paper.
3. Beat the honey, spenda, applesauce and egg whites together.
4. Sift the flour, baking soda, allspice, and salt into a separate bowl.
5. Add the flour mixture slowly to the egg mixture.
6. Fold in the apples and vanilla.
7. Pour the batter into prepared pan and bake for 45-50 minues, or until a toothpick, inserted into the center, comes out clean.
8. Remove from oven and cool completely before removing from pan.
Title: Cinnamon Cherries
Ingredients:
- 3 sweet cherries
- 3 light brown sugar
- 2 ground cinnamon
Instructions:
1. Place 3/4 cup cherries on each of four 12-inch squares of heavy duty aluminum foil. Mix brown sugar and cinnamon.
2. Sprinkle each mound of cherries with 1 to 2 teaspoons cinnamon sugar. Wrap cherries with a double fold.
3. Fold both ends to make tightly sealed packets. Place on barbecue grill over medium heat.
4. Grill packets 8 to 10 minutes or until cherries are thoroughly heated but still firm.
Title: Cranberry Lace Cookies
Ingredients:
- 2/3 plain flour
- 1 salt
- 1/2 baking soda
- 1/2 old fashioned oats
- 3/4 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 1 egg
- 1 vanilla extract
- 2 pecan pieces
- 2/3 dried cranberries
Instructions:
1. Preheat oven to 350°F Whisk together in small bowl flour, salt & baking soda. Stir in oats.
2. In medium bowl, cream butter in mixer until light & fluffy.
3. Add sugars. Add egg. Beat in vanilla. Fold in the flour mixture from the small bowl. Mix in pecans and cranberries. Form mixture into 1-inch balls and place on parchment paper on cookie sheet about 2 1/2 inches apart.
4. Bake until golden brown & lacy. * Keep an eye on them, oven temperature and heat distribution varies. Bake approx 8-10 minutes.
Title: Sugar Free Oatmeal Raisin Spice Cookies Mix in a Jar
Ingredients:
- 1 1/2 rolled oats
- 1 Splenda sugar substitute
- 3/4 flour
- 3/4 salt
- 1/2 baking powder
- 2 raisins
- 1 cinnamon
- 1/2 clove
- 1/4 nutmeg
- 1/4 butter
- 2/3
- 4
- 1/2
- 1
Instructions:
1. Carefully measure each ingredient into layers in a 1 quart jar. Re-used glass ice tea jars work great as well. Judicious us of a slim rolled paper cone does wonders to keep the layers clean. If mix is to be shipped ingredients may be measured into a clear plastic disposable pastry bag or decorative food safe cello bag to reduce shipping weight and then carefully tied closed.
2. Be sure to attach instruction card or label with the following directions: Combine above listed ingredients (from the list of "additionally to make cookies from mix") with 1 package of “Sugar Free Oatmeal Cookie Mix”. Drop by cookie scoopfuls 1” – 2” apart onto parchment lined baking sheets. Bake 10 – 15 minutes at 350oF. Cookies do not spread much so will still be rather round and cake like. Allow to cool 5 minutes on baking sheets before carefully removing to cooling racks to completely cool. Store in a cool dry place.