lumicero/recipes-ing2inst huggingface dataset:
Title: Free Range Fruitcake
Ingredients:
- 1 golden raisin
- 1 currants
- 1/2 sun-dried cranberries
- 1/2 sun-dried cherries
- 1/2 lemon, zest of
- 1/2 orange, zest of
- 1 candied ginger
- 1 golden rum
- 1/4 sugar
- 1 unsalted butter
- 1 cloves
- 5 allspice berries
- 1 ground cinnamon
- 4 ground ginger
- 6 all-purpose flour
- 1 salt
- 1 baking soda
- 1 3/4 baking powder
- 1 1/2 eggs
- 1 pecans
- 1 brandy
- 2
- 1/4 - 1/2
Instructions:
1. Combine dried fruits, candied ginger and both zests.
2. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
3. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
4. Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
5. Remove from heat and cool for at least 15 minutes.
6. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.).
7. Heat oven to 325 degrees.
8. Combine dry ingredients and sift into fruit mixture.
9. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts.
10. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour; check for doneness by inserting toothpick into the middle of the cake.
11. If it comes out clean, it's done.
12. If not, bake another 10 minutes, and check again.
13. Remove cake from oven and place on cooling rack or trivet.
14. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
15. When cake is cooled completely, seal in a tight sealing, food safe container.
16. Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
17. The cake's flavor will enhance considerably over the next two weeks.
Title: Chamomile Orange Cupcakes
Ingredients:
- 2 boiling water
- 1/3 flour
- 2 baking powder
- 2 butter
- 1/2 raw sugar
- 1 eggs
- 3 vanilla
- 1 half-and-half
- 3/4 milk
- 1 orange
Instructions:
1. Set oven to 325 degrees F.
2. Steep two chamomile teabags in 1/3 cup boiling water.
3. Line 16 standard-size muffin cups.
4. Grate orange rind to make approximately 1 tablespoon zest.
5. Combine the flour with baking powder
6. In another bowl beat together butter and sugar until light and fluffy.
7. Add eggs, chamomile tea, zest and vanilla, beat well.
8. Alternately stir in flour mixture and milk
9. Spoon batter into prepared muffin pan filling three-quarters full.
10. Bake cupcakes about 20 minutes or until golden brown.
11. Cool then transfer to a rack.
12. Squeeze juice from orange to make ¼ cup.
13. Mix orange juice and confectioners sugar to form a glaze.
14. Coat top of cupcake with orange glaze.
15. Smooth with bottom of spoon.
Title: Lemon Velvet Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 3/4 lemon juice
- 2
- 1/2
- 2
Instructions:
1. Preheat oven 350°F.
2. Prepare 9x13-inch pan with nonstick spray; set aside.
3. Mix first 4 ingredients together with mixer for 10 minutes. Pour into prepared pan and bake 40 minutes.
4. While baking, mix 3 glaze ingredients together.
5. When cake is done, remove from oven & prick top all over using a fork. Immediately dribble glaze slowly while cake is still hot.
Title: Professional Decorators' Icing
Ingredients:
- 1 powdered sugar
- 1 water
- 1 vanilla
- 3
- 1
Instructions:
1. Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
2. Add the meringue powder and powdered sugar.
3. Mix well - beat for about 3 minutes
4. If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.
Title: Lemon Layer Cream Cheese Pie
Ingredients:
- 1 sugar
- 2/3 cornstarch
- 2 cold water
- 1 lemon juice
- 2 butter
- 3 lemons, rind of
- 1 sugar
- 2 cream cheese
- 1/3 egg
- 1 confectioners' sugar
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 375°F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well.
2. Gradually add cold water, stirring constantly until blended.
3. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan.
4. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly.
5. Boil 1 minute.
6. Remove from heat.
7. Stir in lemon juice, butter and lemon peel; blend well.
8. For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
9. Add egg; blend well.
10. Spoon and spread cream cheese mixture in prepared crust.
11. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
12. Bake at 375°F for 35 to 40 minutes or until crust is golden brown.
13. (Center will not be set.) Cool 30 minutes.
14. Refrigerate 1 1/2 hours or until completely chilled.
15. Whip cream and sweeten it to taste.
16. Serve pie topped with whipped cream.
17. Store in refrigerator.
Title: Chocolate Delight
Ingredients:
- 1/2 butter
- 1 flour
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 instant chocolate pudding mix
- 2 instant lemon pudding mix
- 3 milk
- pecans
Instructions:
1. 1ST LAYER- MIX 1 STICK BUTTER, MELTED, 1 CUP FLOUR, 1/2 CUP PECANS.
2. PAT IN PAN, BAKE AT 375 DEGREES FOR 15 minutes.
3. 2ND LAYER- MIX 8 OUNCES OF CREAM CHEESE, 1 CUP POWDERED SUGAR, AND 1 CUP WHIP CREAM.
4. 3RD LAYER- MIX 2 PACKAGES FOR INSTANT CHOCOLATE OR LEMON PUDDING.
5. AND 3 CUPS MILK.
6. THEN LAYER OF WHIPPED CREAM AND SPRINKLE WITH CHOPPED PECANS.
Title: Holiday Wreaths
Ingredients:
- 1 coconut
- 2 sugar
- 2
- 1
Instructions:
1. Preheat oven to 350*F.
2. Remove dough from wrapper according to package directions.
3. Divide dough in half; wrap half of dough in plastic wrap and refrigerate.
4. Roll out remaining half of dough on well-floured surface to 1/8-inch thickness.
5. Cut with cookie cutters to resemble wreaths.
6. Repeat with remaining half of dough.
7. Place cookies about 2 inches apart on ungreased baking sheets.
8. Bake 7 to 9 minutes ot until edges are lightly browned.
9. Remove cookies from baking sheets to wire racks or cool completely.
10. Place coconut in resealable plastic food storage bag.
11. Add food color, seal bag and shake until coconut is evenly tinted.
12. Frost cookies with frosting and decorate with coconut, green sugar and cinnamon candies.
Title: Kentish Apple and Cheese Pie
Ingredients:
- 6 puff pastry
- 1 1/2 cooking apples
- 3 -4 granulated sugar
- 3 -4 cloves
- 1 nutmeg
- 1/4 water
- 4 hard cheese
Instructions:
1. Set oven to 425ºF or mark 7.
2. Grease an 8 inch (approx) pie dish.
3. Using half the apples, put a layer into the dish and sprinkle half the sugar over.
4. Lay the remaining apples on top and push the cloves into some of the apple slices.
5. Add the remaining sugar, the nutmeg and the water and make a final layer with the cheese.
6. Roll out the pastry on a lightly floured surface and use it to cover the dish; trim and decorate.
7. Brush with a little milk to glaze and bake for approximately 40 to 45 minutes.
Title: Churros With Hot Chocolate
Ingredients:
- 250 water
- 50 salt
- 1/2 flour
- 200 milk
- 115 cornflour
- 1 sugar
- 1 caster sugar
- 4
- 1
- 50
Instructions:
1. Put the water (250ml), oil, and salt in a heavy pan and bring to the boil.
2. Turn the heat down and add the flour - beat together until the mixture forms a ball then remove from heat
3. Heat the oil for deep frying until very hot
4. Using an icing syringe, pipe thick strips into the oil and fry until golden brown (if you haven't got one, see Tips below).
5. Place on a plate and sprinkle with the caster sugar
6. For the chocolate sauce place the chocolate and half the milk in a pan and heat.
7. Dissolve the cornflour in the rest of the milk and mix into the chocolate together with the sugar.
8. Continue heating the mixture on a low heat stirring constantly.
9. Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros (donuts).
10. for the chocolate sauce to dip the churros in put the rest of the chocolate into a microwavable dish and melt in the microwave.
Title: Apple Cinnamon Buttermilk Cake
Ingredients:
- 1 1/2 white flour
- 1 whole wheat flour
- 1 cinnamon
- 2 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1/2 low-fat buttermilk
- 1/2 Splenda Sugar Blend for Baking
- 1/2 brown sugar
- 1 egg
- 1/2 apples
- 6
Instructions:
1. preheat oven to 350 and spray bundt or pound cake pan with Pam.
2. in a medium bowl whisk flour, cinnamon, salt, baking powder and baking soda together.
3. In a large bowl, melt butter in microwave, add in egg, egg whites, sugar, splenda and butter milk; whisk until smooth.
4. Add dry ingredient to wet and mixed until just combined.
5. Fold in apples.
6. spoon mixture into pan
7. bake 1 hour or until toothpick comes out clean.
Title: Macaroon Pie Crust
Ingredients:
- 1 1/3 margarine
- 1/2 sugar
- 1/4 cinnamon
- 1/4
Instructions:
1. Preheat oven to 375 degrees F.
2. In food processor, combine all ingredients and process until well blended.
3. Press into bottom and sides of ungreased 9-inch pie pan.
4. Bake 7 minutes or until golden brown.
5. Cool completely before filling.
Title: Glazed Pineapples
Ingredients:
- 1/3 brown sugar
- 1 fresh pineapple chunks
- 2 gingerroot
- 1/8 Kahlua
- 1/8 raisins
- 2
- 1/4
Instructions:
1. Melt sugar and lemon juice add pineapple top with ginger, jalapeno and optional raisins simmer till tender flipping half way through. About 5-7 minutes.
2. Serve hot or chilled.
Title: Queen's Mango Souffle
Ingredients:
- 2 butter
- 2 sugar
- 1 1/4 mango puree
- 2 cornstarch
- 1 white rum
- 5 -6 sugar
- 1/4 confectioners' sugar
- 1
Instructions:
1. Heavily butter four 3 to 4" souffle ramekins.
2. Put sugar in the ramekins and roll it around to coat all inner surfaces.
3. Set the ramekins aside.
4. Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
5. Reduce the heat to medium.
6. Dissolve the cornstarch in the rum, then stir into the puree.
7. Cook 2 minutes, stirring gently, as the mixture thickens.
8. Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
9. Stir occasionally to chill quickly and evenly.
10. Lift out the bowl and dry the sides; set aside.
11. Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
12. Heat to 125 F.
13. Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
14. Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
15. Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
16. Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
17. Freeze at least 1 hour.
18. Preheat the oven to 350 F.
19. Place a rack in a large baking pan and fill the pan half way with hot water.
20. Place the frozen souffles on the rack (do not let them touch the water).
21. Bake 16 to 17 minutes, until puffed and just set.
22. To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
23. Place each ramekin on a doily on a dessert plate.
Title: Brownies from the Pantry
Ingredients:
- 14 sweetened condensed milk
- 1/3 instant espresso
- 2 eggs
- 2 butter
- 1/2 flour
- 1 salt
- 1 vanilla
- 1/2 baking powder
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix all wet ingredients with a fork.
3. Add dry ingredients and mix well with a fork.
4. Place in an 8x8 pan. I use silicone so I don't have to prepare the pan. If you don't use silicone, prepare the pan.
5. Bake for 20-30 minutes, until a toothpick comes out clean.
6. Enjoy.
Title: Lofthouse-Style Sugar Cookies
Ingredients:
- 1 butter flavor shortening
- 1 sugar
- 1 egg
- 1 heavy whipping cream
- 1 real vanilla
- 4 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
Instructions:
1. In a large bowl, cream the shortening and the sugar.
2. Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"), but do not whip the cream too much.
3. In another bowl, mix the remaining ingredients.
4. Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
5. Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
6. Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
7. Bake at 350 degrees for 12-15 minutes.
8. Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.
Title: Peach Shortcakes
Ingredients:
- 4 kirsch
- 1 granulated sugar
- 2 all-purpose flour
- 1 all-purpose flour
- 4 baking powder
- 1/2 brown sugar
- 6 salt
- 1/4 unsalted butter
- 1 unsalted butter
- 1/2 2% low-fat milk
- milk
- heavy cream
- pure vanilla extract
Instructions:
1. Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
2. In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough milk until dough just comes together.
3. Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
4. Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
5. Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.
Title: Summer Lemon Sugar Cookies
Ingredients:
- 2 3/4 flour
- 2 baking powder
- 1/4 salt
- 1 butter
- 2 sugar
- 2 eggs
- 2 lemon rind
- 3 lemon juice
- 1 quick oats
Instructions:
1. Sift together flour, baking powder and salt.
2. In a large bowl, cream butter and sugar; add eggs, beating well.
3. Beat in lemon rind and juice.
4. Gradually add flour mixture, then stir in oats.
5. Chill dough thoroughly (at least 2 hours).
6. Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread.
7. Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4 inch thickness (dip the glass into sugar each time).
8. Bake at 375 degrees F until lightly browned around the edges, about 8 - 10 minutes.
9. Cool on cookie sheet for 1 minute, then carefully move to wire rack.
Title: Brown Stone Front Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 1 baking soda
- 1 flour
- 2 vanilla
- 1
Instructions:
1. Add all ingredients together and mix well.
2. Put in a 9x13" cake pan and bake at 350 for 25 minutes.
Title: Tangy Prune Whip
Ingredients:
- 1 prune
- 3 prune juice
- 1 salt
- 2 lemon juice
- 1/8 lemon zest
- 1/2 sugar
- 3 heavy cream
Instructions:
1. Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
2. In a large bowl, beat egg whites til stiff but not dry.
3. Fold the prune puree into the egg whites.
4. Spoon into serving dishes and chill.
5. Serve with a dab of whipped cream on top!
6. *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
7. **Recipe time given is for prepared prunes. Cooking time shown is for chilling.
Title: Peanut Butter, Chocolate, Raisin Stuffed Apples !
Ingredients:
- 2 apples
- 3 chunky peanut butter
- 1 chocolate chips
- 1 raisins
- 1 ground flax seeds
Instructions:
1. Mix the peanut butter, chocolate chips, raisins, and flax seed together in a small bowl.
2. Fill the cored apples with mixture. You may leave whole, or cut in slices for smaller servings. Enjoy!
Title: Fresh Apple Pound Cake
Ingredients:
- 1 sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1 unbleached all-purpose flour
- 3 ground cinnamon
- 1 salt
- 1/2 baking soda
- 1 apples
- 2 pecans
- 2
Instructions:
1. Preheat oven to 350°; grease and flour a 10-inch tube pan.
2. In a bowl, combine the oil and sugar.
3. Beat in the eggs, one at a time, mixing well after each addition; stir in vanilla.
4. In another bowl, combine the flour, cinnamon, salt, and baking soda.
5. Stir the flour mixture into the egg mixture.
6. Fold in the apples and nuts; pour the batter into the prepared pan.
7. Bake for 1 1/2 hours, or until a pick comes out clean.
8. Let cake cool in pan for 10 minutes before transferring it to a serving plate.
9. May drizzle the warm cake with caramel sauce before serving.
Title: Chocolate Semolina Pudding With Raspberry Puree
Ingredients:
- 4 butter
- 1/4 cocoa powder
- 1/3 bittersweet chocolate
- 1 yogurt
- 3/4 sugar
- 1 semolina
- 1/2 baking soda
- 1 vanilla extract
- 1 fresh raspberry
- sugar
- fresh lemon juice
Instructions:
1. Preheat the oven to 375°F Grease an 8- or 9-inch square baking pan. Put the butter in a skillet over medium-high heat. When the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth. Remove from the heat.
2. Beat the yogurt and sugar together in a large bowl. Add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes.
3. Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.
4. When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.
Title: Manny's Coffee Shortbread Cookies
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1/2 vanilla extract
- 1 instant coffee granules
- 1 3/4 flour
- 2
Instructions:
1. Cream butter and sugar until light and fluffy. Add vanilla. Combine coffee crystals and flour (IMPORTANT), then stir into creamed mixture and mix well. Chill.
2. Preheat oven to 350 degrees. Shape into 3/4-in. balls and place on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes.
3. Helpful hints: Don't use dark cookie sheets, as the cookie bottoms will burn because these cookies stay in the oven so long. And, yes, do leave them in the oven that long, the cookies should be fairly hard.
4. After removing cookies from oven, melt Ghirardelli semisweet chocolate chips in microwave (see instructions printed on bag). Use a spoon to smooth the melted chocolate over the still-warm cookie tops.
Title: Scandinavian Butter Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 3 cream cheese
- 1 3/4 flour
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together at once.
3. Form into balls.
4. Press down with glass dipped in sugar and top with nuts or candied cherry or dip balls in crushed nuts and press cherry into top. Bake at 350 degrees for 10-12 minutes.
Title: Oreo Cookie Dessert
Ingredients:
- 46 butter
- 1/2 margarine
- 1/2 ice cream
- 1 Cool Whip
- 1 pecans
- 1/2
Instructions:
1. Combine cookie crumbs and butter in a bowl, mixing well.
2. Press into 9x14-inch pan.
3. Slice ice cream and press over cookie mixture.
4. Spread with Cool Whip.
5. Drizzle with chocolate syrup and top with pecans.
6. Freeze until firm.
Title: Koeksisters
Ingredients:
- 375 water
- 800 sugar
- 2 cream of tartar
- 2 ground ginger
- 3 cinnamon sticks
- 500 cake flour
- 30 baking powder
- 2 salt
- 50 butter
- 2 eggs
- 250 milk
Instructions:
1. First make syrup. Heat water in saucepan, add sugar and stir until dissolved.
2. Add cream of tartar, ginger and cinamon.
3. Boil uncovered for 5 minutes. Do not stir.
4. Remove from stove and chill.
5. While syrup is chilling, make the koeksisters.
6. Sift flour, baking powder and salt together.
7. Add butter and rub it in with fingertips until mixture resembles fine crumbs.
8. Beat eggs and milk together and add to dry ingredients.
9. Mix dough well then knead lightly for 2 minutes to make it pliable.
10. Cover basin with wax paper and leave for 1 hour.
11. Roll out dough to 1cm thick.
12. Cut strips (rectangles) 8cm x 4 cm, then make 2 vertical cuts in each strip, starting 5mm from the top and cutting down right to the bottom.
13. Plait strips loosely and secure at loose end.
14. Heat oil to 190C and deep-fry koeksisters for 1 minute. Not too many at once.
15. Remove from oil and drain on paper towel for 1 minute and then dip in syrup for until soaked (1 minute).
16. Remove from syrup and place on dish to dry.
Title: Nanny Hooper's Molasses Cookies
Ingredients:
- 2 molasses
- 1 shortening
- 1 egg
- 2 salt
- 1 ginger
- 4 1/2 cinnamon
- 1/4 flour
- 4 milk
- baking soda
Instructions:
1. Combine the flour, salt, ginger and cinnamon together.
2. Add the melted shortening, mix.
3. Add the molasses and egg.
4. Gradually add the milk mixture.
5. Let the mixture stand in fridge, at least 2 hours.
6. Roll dough flat on floured surface, about 1/2 to 3/4-inch thickness. Use a 3" round cookie cutter and place on cookie sheet.
7. Bake at 350° for 10-15 minutes.
Title: Chocolate Garbanzo Bean Cake (Gluten-Free!)
Ingredients:
- 1 canned chick-peas
- 2 eggs
- 4 pitted dates
- 1/4 baking powder
- 1/2 vanilla
- 3
Instructions:
1. Add all ingredients to a blender or food processor and puree.
2. Pour into one 9 inch pan or two mini spring form or cake pans.
3. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
4. Cool completely before frosting.
Title: Lime and Pepita Sugar Cookies
Ingredients:
- 2 1/2 sugar
- 1/2 butter
- 2 limes, juice and zest of
- 3 -4 eggs
- 2 flour
- 3 1/2 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line your cookie sheets with parchment paper, set aside.
3. While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
4. In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
5. Add the eggs and mix well, scraping down the sides of the bowl as needed.
6. Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
7. In a medium size bowl, mix together the flour, pepitas, soda and salt.
8. Gradually add the flour mixture to the creamed mixture mixing well.
9. In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
10. Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
11. Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
12. Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.
Title: Lemon and Cumin Cookies
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 1/4 butter
- 9 lemons, zest of
- 2 lemon juice
- 2 ground cumin
- 4
- 2
Instructions:
1. Sift flour and baking soda together and set aside.
2. Beat sugar and butter together until light and fluffy.
3. Gradually beat in egg yolks, lemon zest and cumin.
4. Fold in flour mixture to form a soft dough.
5. Shape into a 2" cylinder, wrap, and freeze until hard.
6. Preheat oven to 325°F
7. Line a baking sheet with parchment paper.
8. Unwrap dough and cut into 1/4" slices.
9. Place on baking sheet, leaving room to spread.
10. Bake until firm to the touch, about 10 minutes.
11. Cool on wire rack.