lumicero/recipes-ing2inst huggingface dataset:
Title: Berry Galette With Refrigerated Pie Crust
Ingredients:
- 1 berries
- 4 lemon
- 1 sugar
- 1/3 flour
- 2 egg
- 1 water
- 1 turbinado sugar
- 1
Instructions:
1. Preheat oven to 400 or 375 convection.
2. In bowl, combine berries, zest, juice, sugar and flour. Let sit about 10 minutes or until the berries macerate and absorb flour and sugar.
3. Line baking sheet with parchment. Put crust onto parchment. Using slotted spoon, add the berries to the center of crust, leaving 2 inch border. Fold the edges up and over the berries.
4. Make egg wash by mixing egg with water. Brush dough edges with egg wash. Sprinkle with turbinado sugar.
5. Bake for about 25-30 minutes or until berries are bubbling and crust is golden.
6. Chill until juice is set before cutting .
Title: Soft Cakey Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1 white sugar
- 1 butter
- 3 eggs
- 1 1/2 sour cream
- 1 vanilla
- 6 flour
- 1/2 cornstarch
- 1 baking powder
- 1 baking soda
- 1/2 mace
- 2
Instructions:
1. Cream butter and sugars. Add eggs one at a time, sour cream, and vanilla. Mix until fluffy.
2. In a separate bowl, sift or whisk 5 cups flour, cornstarch, baking powder, baking soda and mace.
3. Mix dry ingredients into creamed ingredients 1/3 at a time. Divide into 2 or 3 discs or rolls. Cover each in plastic wrap. Chill for at least one hour.
4. Roll out to 1/4 inch thickness. Cut into 2-3 inch circles or desired shapes.
5. Bake at 300 degrees F for 8-12 minutes, until just beginning to brown on the bottom. Cool on pan for 5 minutes, transfer to cooling rack for 10-15 more minutes, until completely cooled.
6. Frost with buttercream frosting, and decorate with sprinkles. Allow frosting to set before storing in an air-tight container.
Title: Queen of Puddings
Ingredients:
- 1 milk
- 2 eggs
- 2 sugar
- 1/2 strawberry
- 3
- 1
Instructions:
1. Scald milk and pour over breadcrumbs. Leave stand for about 30 minutes.
2. Beat the egg yolks with half the sugar and sti into crumb mix.
3. Spoon this mix into a greased ovenproof dish and bake at 325°F for 45 minutes or until firm to the touch. Remove from oven.
4. Increase oven temperature to 375°F.
5. Combine strawberry jam and sliced strawberries and spread over the custard.
6. Whip egg whites until stiff, then beat in remaining sugar to form a meringue.
7. Swirl meringue over top.
8. Bake for 8-10 minutes or until meringue is set and lightly browned.
9. Serve hot or warm.
Title: My Dad's Ice Cream Sundae (Circa 1950's)
Ingredients:
- 1/2 vanilla ice cream
- 2 maple syrup
- 1/8 milk
- 1
Instructions:
1. Do I really need to tell you how to do this.
2. Scoop ice cream in dish.
3. Add Strawberry Jam on top of Ice Cream.
4. Drizzle syrup in a fiure 8 on top.
5. Grab a glass of milk, sit down and enjoy!
6. Any and all substitutions accepted if they have sugar in them!
Title: Brown Sugar Boiled Frosting
Ingredients:
- 2 brown sugar
- 1 1/2 cream of tartar
- 1/4 salt
- 1 water
- 1/3
Instructions:
1. Combine all ingredients in top of double boiler over hot (not boiling) water.
2. Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes).
3. Spread while still warm over cooled cake.
Title: Chocolate Sour Cream Fudge Snack Cake
Ingredients:
- 1 1/4 flour
- 3/4 sugar
- 1/2 brown sugar
- 6 cocoa powder
- 1 instant coffee granules
- 1 baking soda
- 1/2 baking powder
- 3/4 salt
- 1/2 walnuts
- 1/2 chocolate chips
- 1 1/2 sour cream
- 1 egg
- 1 1/2 vanilla
- 1/2 butter
Instructions:
1. Set oven to 350 degrees.
2. Grease an 8 x 8-inch baking pan.
3. Set oven rack to second-lowest position.
4. Sift the first 8 ingredients in a large bowl.
5. In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
6. Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
7. Add in chocolate chips and walnuts; mix to combine.
8. Transfer the batter into prepared baking pan.
9. Bake for about 35-45 minutes, or until cake tests done.
Title: Oven Fried Apple Pies
Ingredients:
- 1 sugar
- 1/4 cinnamon
- 1 butter
- 1
- 4
Instructions:
1. Heat oven to 375°F Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
2. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.
3. Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
4. Bake at 375°F for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.
Title: Easy and Fun S'mores in Microwave!
Ingredients:
- 1 graham cracker
- 1 marshmallows
- 1
Instructions:
1. Take one half of a graham craker and put marshmallow on it.
2. Cook it in microwave for 6 seconds.
3. On the other half of the graham craker put the chocolate icing.
4. Smush together.
5. ENJOY!
Title: "aunt Johnnie's" Pound Cake
Ingredients:
- 1/2 shortening
- 1 butter
- 2 1/2 white sugar
- 5 eggs
- 2 milk
- 1 baking powder
- 1/2 cake flour
- 3
Instructions:
1. Preheat oven to 300ºF.
2. Lightly grease and flour a 10 inch Bundt pan.
3. Cream shortening, butter and sugar until light and fluffy with an electric mixer
4. (This will take a while).
5. Add eggs one at a time, beating well after each addition.
6. Beat in almond extract.
7. In another bowl, combine baking powder and flour.
8. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
9. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Title: Sandkuchen
Ingredients:
- 250 unsalted butter
- 200 sugar
- 1 vanilla
- 1 salt
- 1 eggs
- 4 all-purpose flour
- 125 cornstarch
- 125 baking powder
- 1/2 powdered sugar
Instructions:
1. Melt the fat and let cool, until firm again, then beat on high, until light and fluffy.
2. Add sugar, salt, vanilla and lemon flavor and beat, until smooth.
3. Add 1 egg at the time and beat for 1/2 min each.
4. Sift flour, cornstarch and baking powder and fold into batter at medium speed. Do not overbeat, but make sure, the batter is smooth and well incorporated.
5. Line a 30X11cm (11X4)loaf pan with parchment paper.
6. Fill with batter and smooth surface, tap hard on the counter to push batter into corners and force it down.
7. Bake in pre-heated oven on middle rack at 170C (338F) for about 65 min or until toothpick comes out clean.
8. Cover with aluminum foil, if the top browns too quickly.
9. Let cool in pan for 10 minutes, then remove from pan. Take off paper and let cool completely.
10. Dust with powdered sugar.
Title: Cream Puff Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 4 eggs
- 1/2 butter
- 1 1/2 light corn syrup
- 2 cream cheese
- 1 milk
- 3 1/2 instant vanilla pudding
- 3 Cool Whip
- 1
Instructions:
1. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Turn off oven and open door, let it sit in oven for 5 minutes to dry it out and take away any rubbery texture. Then let it cool completely on wire rack.
3. For glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before in refrigerator before adding filling/topping.
4. For filling, in a large bowl, beat the milk and pudding mixes until smooth then mix in the softened cream cheese. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.
Title: Lower Cal Chocolate Mousse Filled Sponge Layer Cake
Ingredients:
- 1 chocolate
- 3
- 2
Instructions:
1. Carefully slice the cake horizontally into three layers.
2. Make up the Mousse as directed on packets.
3. Drizzle the Liqueur evenly over two of the layers.
4. Spread those two layers with chocolate mousse, and sprinkle each with half of a flake bar.
5. Place one on top of the other so that you have it layered in this order, sponge, liqueur, mousse, flake, sponge, liqueur, mousse, flake.
6. Place the last layer of cake on top and cover with the remaining mousse and sprinkle with the whole remaaining flake bar.
7. Refrigerate until ready to serve.
Title: Old-Time Peppermint Cake
Ingredients:
- 2/3 butter
- 1 2/3 margarine
- 3 sugar
- 1/2 eggs
- 2 vanilla
- 2/3 unsifted all-purpose flour
- 1 1/4 baking soda
- 1/4 baking powder
- 1 salt
- 1/2
Instructions:
1. Combine butter, sugar, eggs and vanilla in large mixer bowl. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt; Blend just until combined; add candy. Pour into two greased and floured 9-inch layer pans. Bake at 350 for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost.
2. VARIATION.
3. Chocolate Cupcakes; Omit peppermint. Fill 30 paper-lined muffin cups (2 1/2 inches in diameter) 2/3 full with bater. Bake at 350 for 20 to 25 minutes. frost as desired.
Title: The Best Fresh Apple Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 flour
- 2 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 2 cinnamon
- 1/2 vanilla
- 1 apples
- 3 pecans
- 1 butter
- 2 milk
- 2 powdered sugar
- 1 vanilla
- 1
- 1/4
Instructions:
1. Move your oven rack to the second lowest rack.
2. Grease and flour bundt pan.
3. Mix oil, sugar and egs and beat well.
4. In a separate bowl, sift together flour, salt, soda, baking powder and cinnamon.
5. Gradually add flour mixture to creamed mixture.
6. Add vanilla and fold in apples and pecans and pour into bundt pan.
7. Bake at 350 degrees for 1 hour.
8. If the top of the cake starts to darken too much, cover loosely with foil.
9. (Oven times may vary. Insert toothpick into center of cake, if it comes out clean then cake is finished baking).
10. After cake has cooled, invert onto serving plate.
11. For the glaze, combine and mix all ingredients together and drizzle over cake.
12. Punch holes into cake with a toothpick so glaze will soak into cake.
Title: Lemon Meringues
Ingredients:
- 2 salt
- 1 sugar
- 1/2 vanilla extract
- 1/2 sugar
- 1/4 potato starch
- 1 1/2 water
- 1/3 margarine
- 2 hazelnuts
- 3 cashews
- 3
- 1
- 2
- 1
- 6
Instructions:
1. MERINGUES:.
2. Allow the egg whites to stand at room temperature for 30 minutes.
3. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
4. Cover two baking sheets with parchment paper.
5. Preheat oven to the lowest possible temperature, 140ºF-175ºF.
6. Place the egg whites in the bowl of a mixer.
7. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
8. Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
9. Fold in vanilla and almond extracts.
10. Evenly spread the meringues into 12 circles.
11. Flatten slightly so they have a diameter of about 3"to4" circles.
12. Place the two baking sheets in the oven for 4 hours.
13. When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.
14. You want them completely dried out but not browned.
15. Transfer to a wire rack to cool.
16. When completely cool, place in an airtight covered container.
17. Store at room temperature for up to three days.
18. LEMON CREAM:.
19. In a medium saucepan, combine the sugar and potato starch.
20. Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.
21. Boil for 1 minute.
22. Remove from heat.
23. Stir in lemon juice.
24. In a small bowl, stir the egg yolks with a fork.
25. Add a spoonful of the lemon cream to the eggs.
26. Slowly stir the egg mixture into the lemon cream.
27. Continue to cook for 1 minute.
28. Remove from heat.
29. Cool for 15 minutes.
30. Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
31. Cool to room temperature or refrigerate overnight or up to 2 days in advance.
32. In a large bowl, with mixer at a high speed, whip the whipping cream.
33. With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream.
34. Reserve rest of whipped cream for dollop on top.
35. GARNISHES:.
36. Over a double boiler or in a microwave, melt the chocolate with the margarine.
37. Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
38. Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
39. Store in an airtight container until ready for use.
40. HOW TO ASSEMBLE:.
41. Spread half the meringues with lemon cream.
42. Top with remaining meringues.
43. Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew.
44. Serve immediately.
Title: Nutella Buttercream Frosting
Ingredients:
- 3/4 unsalted butter
- 3 confectioners' sugar
- 1/3 milk
- 1 vanilla extract
- 1/2
Instructions:
1. mix all ingredients with a mixer.
2. spread on your favorite cakes and cupcakes to your heart's desire!
Title: Chewy Brownie Grahams
Ingredients:
- 1 peanut butter
- 1/2 pecans
- 1 chocolate graham cracker crumbs
- 1/2
- 2
Instructions:
1. combine fisrt 3 ingredients in saucepan,cook over medium heat,stirring constantly until chocolate is melted.
2. Remove from heat.
3. Stir in crumbs and nuts.
4. (batter will be thick) Press into heavily greased 8 inch pan.
5. Bake at 350 degrees for 24 minutes.
6. Let cool in pan.
7. Cut into 2 inch squares.
Title: Hot Milk Cake With Lemon Filling and Boiled White Frosting
Ingredients:
- 4 eggs
- 2 sugar
- 2 flour
- 1 milk
- 1/2 butter
- 1 flour
- 3 baking powder
- 1/2 salt
- 1 pure vanilla extract
- 1/2 sugar
- 1 flour
- 4 salt
- 1 water
- 2 lemon juice
- 1 1/2 lemon rind
- 1/4 butter
- 1 sugar
- 1 water
- 2 salt
- 2/3 cream of tartar
- 2 pure vanilla extract
- 1
- 1/8
- 1/2
Instructions:
1. FOR THE CAKE:.
2. Preheat oven to 350 degrees.
3. Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean.
4. * I get sneaky here cause I love Kittencal's pan release, #78579.
5. FOR THE FILLING:.
6. Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack.
7. FOR FROSTING:.
8. Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.
Title: Peanut Butter Pie
Ingredients:
- 1 crunchy peanut butter
- 1 Philadelphia Cream Cheese
- 12 Cool Whip
- 2 powdered sugar
- 2 graham cracker pie crust
Instructions:
1. Mix peanut butter, cream cheese, cool whip, and powdered sugar together and pour into 2 graham cracker crusts and freeze. Store in freezer.
2. Substitute: Use oreo pie crusts instead of graham cracker. (Sounds good!).
Title: Fluffy Fat-Free Chocolate Frosting
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 skim milk
- 3/4 skim milk
- 2 skim milk powder
- 1 vanilla
- 1 1/2
Instructions:
1. In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk.
2. Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick).
3. Using a spatula mix in the thawed Cool Whip topping until completely blended.
4. Spread over cake.
Title: Banana Pudding
Ingredients:
- 3 bananas
- 8 sour cream
- 8 milk
- 3 banana cream instant pudding
- 2 vanilla pudding mix
- 1
Instructions:
1. In a large bowl add sour cream, pudding mix, whip cream and milk.
2. Mix on low for 2 minutes.
3. Cover the bottom of a 13 x 9 pan with vanilla wafers.
4. Add a layer of bananas on top of the vanilla wafers and a layer of pudding mix on top of the bananas.
5. Add a layer of wafers and a layer of bananas on top of wafers.
6. Pour the rest of pudding mix in pan and add wafers for topping.
7. Refrigerate for 2 hours.
Title: Strawberry Shortcake Bundt Cake
Ingredients:
- 1 1/4 strawberries
- 1/3 white sugar
- 2 all-purpose flour
- 1 cream cheese
- 1 egg
- 1 pure vanilla extract
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 pure vanilla extract
- 1 buttermilk
- 3 all-purpose flour
- 1/4 salt
- 1/2 baking soda
- 2 1/2 baking powder
- 2 confectioners' sugar
- 1 pure vanilla extract
- 1 -2 hot water
- 1 water
- 1 sugar
Instructions:
1. To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
2. Preheat to 350°F Butter a 12-cup Bundt pan and set aside.
3. Prepare the strawberries and set aside. In a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside.
4. Cream the butter with the sugar until light and fluffy. Fold in the vanilla, then blend in eggs, and process to blend batter well. Fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
5. Spoon half of batter into prepared pan. Make sure the pan is big enough. I did this once and it ended up spilling out all over my oven. Spread reserved cream cheese filling all around top of batter (being careful not to touch edges). Sprinkle strawberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant.
6. For the Soaking Syrup, heat the sugar and water to a gentle boil in a small saucepan. Simmer 3 minutes and then cool to room temperature. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
7. For the Vanilla Glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. Drizzle over cake (that has syrup or not – up to you – the syrup makes the cake far more moist).
8. More often than not I just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. It's still delicious.
9. This cake freezes well.
Title: Spider Cupcakes
Ingredients:
- 24
- 3
- 48
- 1
Instructions:
1. Put 8 legs (licorice strings) in each oreo cookie.
2. With icing 'glue' on 2 red candies on each cookie for the eyes.
3. Place spider on each frosting cupcake!
Title: Perfect Pound Cake
Ingredients:
- 3 milk
- 3 eggs
- 1 1/2 pure vanilla extract
- 1 1/2 cake flour
- 3/4 sugar
- 1/2 baking powder
- 1/4 salt
- 13 unsalted butter
Instructions:
1. Preheat oven to 350°F
2. In a medium bowl, lightly combine the milk, eggs and vanilla.
3. In a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
4. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
5. Increase to medium speed and beat for 1 minute to areate and develop cake structure.
6. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
7. Scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
8. Bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
9. The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
10. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
Title: Like Mom's Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 pineapple slices
- 3 eggs
- 1 sugar
- 1/4 milk
- 1/4 vanilla
- 1 flour
- 1 1/2 baking powder
- 2 salt
- 1/4
Instructions:
1. Use a 9 or 10 inch cast iron skillet or pan.
2. Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
3. Take pan off of the heat, arrange pineapple slices on top of brown sugar.
4. In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
5. Sift flour, baking powder and salt and mix with the egg mixture until well blended.
6. Pour batter into the skillet/pan.
7. Bake at 350 degrees for 35 minutes.
8. Let cool for 10 minutes and then put plate over skillet/pan and flip over.
Title: Chocolate Chip Cookie Sticks
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 brown sugar
- 1/2 granulated sugar
- 1/2 baking soda
- 2 eggs
- 2 vanilla
- 2 1/2 all-purpose flour
- 8 pecans
- 1 hazelnuts
Instructions:
1. Line a 13x9x2-inch baking pan with foil; set aside.
2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
3. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
4. Beat in the eggs and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
6. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
7. Bake in a 375°F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
8. Preheat oven to 325°F.
9. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining.
10. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet.
11. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
12. Make-Ahead Tip:
13. Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months.
14. Before serving, thaw for 15 minutes.