lumicero/recipes-ing2inst huggingface dataset:
Title: Chai Tea Mini Biscuits
Ingredients:
- 1 2% low-fat milk
- 3 chai tea teabags
- 3 granulated sugar
- 1/4 ground cinnamon
- 2 self-rising flour
- 1/4 butter
- 1/2 powdered sugar
Instructions:
1. Cook milk in a small non-aluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat.
2. Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.
3. Stir together sugar, cinnamon, and flour in a large bowl. Cut in butter with a pastry blender or a fork until crumbly. Add 3/4 cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk mixture for later use.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough to 3/4-inch thickness; cut biscuits out with a 1 1/2-inch round cutter. Place on a lightly greased baking sheet.
5. Bake at 400 degrees F for 6 to 7 minutes or until golden. Remove from oven and let stand 5 minutes.
6. Whisk together reserved 1 tablespoon milk mixture and powdered sugar until smooth. Drizzle over warm biscuits and serve.
7. TO MAKE AHEAD:.
8. Prepare biscuits, and freeze, without glaze, in a zip-top plastic freezer bag up to 2 weeks.
9. To reheat, thaw biscuits on a lightly greased baking sheet 30 minutes. Bake at 350 degrees F for 4 to 5 minutes or until thoroughly heated.
10. Whisk together 1 tablespoon milk and 1/2 cup powdered sugar until smooth. Drizzle glaze evenly over biscuits, and serve immediately.
Title: Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
Ingredients:
- 12 cream cheese
- 3 milk
- 3/8 butter
- 2 vanilla extract
- 3 powdered sugar
Instructions:
1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bowl if needed.
Title: Chocolate Overload Diet Soda Cake
Ingredients:
- 1 chocolate Cool Whip
- 2 sugar-free instant chocolate fudge pudding mix
- 1 chocolate milk
- 1
Instructions:
1. Grease a 9x13-inch cake pan.
2. Preheat oven to 350°F.
3. Put dry cake mix into a mixing bowl.
4. Add egg whites and diet coke. DO NOT add oil, or anything else from cake mix package.
5. Beat mixture according to instructions on cake mix package.
6. Put mixture into pan.
7. Bake according to directions on cake mix package.
8. Once cake is cooled prepare frosting.
9. Take pudding mix and mix with chocolate milk.
Title: Caramel Buttercream
Ingredients:
- 6 unsalted butter
- 1 powdered sugar
- 1
- 2
Instructions:
1. Beat the butter, then mix in the dulce de leche until smooth.
2. Beat in the caramel sauce and then the powdered sugar.
Title: Coconut Ice Box Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sugar
- 1 1/3 sour cream
- 1
Instructions:
1. One day in advance, mix the filling.
2. Cover, and keep in the refrigerator overnight.
3. The next day bake cake mix according to directions on package.
4. When cool, slice cakes crosswise to make four layers.
5. Spread filling between layers.
6. (Be generous!).
7. Spread final layer on top of cake.
8. This should be kept in the refrigerator, and will keep up to a week.
Title: Old-Fashioned Gingerbread
Ingredients:
- 1 1/3 all-purpose flour
- 1 1/2 pumpkin pie spice
- 3/4 baking soda
- 1/2 salt
- 1/2 unsweetened applesauce
- 1/4 light molasses
- 1 egg
- 4 margarine
- 1/2 dark brown sugar
- 2 fresh ginger
- 3 crystallized ginger
- 3/4 confectioners' sugar
Instructions:
1. Preheat oven to 350°.
2. Generously coat 8-inch square cake pan with nonstick cooking spray.
3. Place cooling rack on waxed paper.
4. Whisk flour, pumpkin pie spice, baking soda and salt in medium bowl.
5. Blend applesauce, molasses and egg in separate bowl.
6. Cream margarine and brown sugar in medium bowl with electric mixer at high speed until light, 3 or 4 minutes.
7. Reduce speed to low and beat in applesauce mixture.
8. Stir in flour mixture with wooden spoon just until combined.
9. Blend in fresh ginger.
10. Scrape batter into cake pan.
11. Bake until cake tester inserted in centre comes out with moist crumbs clinging, about 45 minutes.
12. Cool in pan on wire rack 10 minutes.
13. Remove from pan and set right side up on rack.
14. Cool completely.
15. Scatter crystallized ginger on top of ginerbread.
16. Blend confectioners' sugar with enough water (about 1 1/2 tablespoons) to make spreadable glaze.
17. Drizzle glaze over crystallized ginger with fork, letting some glaze drizzle down sides.
18. Or do not glaze, add a dollop of whipped cream.
Title: German Chocolate Cookies
Ingredients:
- 1 sugar
- 1 evaporated milk
- 1/2 butter
- 1 vanilla
- 3 pecans
- 1 1/2 coconut
- 1 1/2 butter
- 18
- 1/3
Instructions:
1. In medium saucepan, combine sugar, evaporated milk, 1/2 cup butter, vanilla and egg yolks. Blend well.
2. Cook over medium heat 10-13 minutes (after butter melts) or until thickened- stiring constantly.
3. Remove from heat, stir in pecans and coconut. Cool to room temperature.
4. Reserve 1 1/4 cups topping, to use for filling later.Refrigerate.
5. In a large bowl add remaining topping, cake mix and melted butter.
6. Blend with mixer until thoroughly moistened.
7. Shape dough into 1 inch balls and refrigerate overnight.
8. Preheat oven to 350.
9. Place dough balls 2 inches apart on ungreased cookie sheet.
10. With thumb make an indentation in center of ball.
11. Fill with 1/2 teaspoon of topping.
12. Bake 10-13 minutes.
13. Cool 5 minutes on cookie sheet, then remove to cool completely.
Title: Cranberry Lemon Shortbread Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1 lemon zest
- 1 all-purpose flour
- 1 3/4 salt
- 1/4 dried sweetened cranberries
- 1/2 icing sugar
- 3/4 cranberry juice
- 1/4
Instructions:
1. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
2. Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap.
3. Refrigerate for 30 minutes (not included in prep time). to make it easier to handle.
4. Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness.
5. Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute
6. Cool completely on wire rack.
7. Icing:
8. Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.
Title: Low Fat Sugarless Blueberry Squares
Ingredients:
- 1 white flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 milk
- 2/3 vanilla extract
- 1 fresh blueberries
- 1 1/4 frozen blueberries
- 1/4 water
- 1 margarine
- 1 butter
Instructions:
1. Preheat oven 350 degrees.
2. Mix the flour, baking powder, and salt. In a separate container mix the fruit concentrate, milk and extract until blended well. Pour the liquid ingredients into flour mixture and mix until smooth. Don't overbeat.
3. Place a 9 inch square baking pan in oven with the teaspoon of margarine until melted. Swirl the pan around until it coats pan.
4. Pour batter into pan and sprinkle evenly with blueberries.
5. Bake for about 30 to 40 minutes, or until golden brown.
6. Mix the jam with the water. Heat until melted. Brush the top with the glaze when it comes out of the oven.
7. Cut into 9 squares and serve warm.
8. ***Fruit concentrate is a available at health food stores.
9. ***Can also use cranberries, strawberries, or sliced peaches.
Title: Brown Sugar Candied Pecans
Ingredients:
- 4 butter
- 1/2 brown sugar
- 1 pecans
- 1 ground cinnamon
- 1 vanilla extract
Instructions:
1. Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
2. Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds.
3. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute.
4. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.
Title: Lemon Blueberry Streusel Cake
Ingredients:
- 3/4 flour
- 1 sugar
- 1 cinnamon
- 1/2 ginger powder
- 1/4 butter
- 1 instant lemon pudding mix
- 1 water
- 1 milk
- 1/4 eggs
- 4 lemon juice
- 2 fresh blueberries
- 2 frozen blueberries
- 2 sugar
- 1 1/2 powdered sugar
- 1/2 half-and-half
- 2
Instructions:
1. Heat oven to 350.
2. Grease and flour a 13"x9" pan.
3. For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
4. Set aside.
5. In another bowl, mix berries and sugar.
6. Set aside.
7. For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
8. Beat at low speed until moistened, beat for 2 minutes more at medium speed.
9. Pour the batter into the prepared pan.
10. Spread the berries over the batter.
11. Sprinkle the streusel over the cake.
12. Bake for 50-55 minutes, or until cake tests done.
13. Cool for 1 or more hours, or until completely cool.
14. In small bowl, whisk all glaze ingredients together.
15. Drizzle over cake.
Title: Plum Cake
Ingredients:
- 1 black plum
- 10 unsalted butter
- 2/3 granulated sugar
- 1/3 light brown sugar
- 2 eggs
- 1/4 pure vanilla extract
- 1 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 2/3 salt
- 1/4 water
- 1/2
- 2
Instructions:
1. Heat the oven to 350 degrees and adjust rack to the center position.
2. Lightly butter the bottom and sides of a 9-inch spring form pan, line the bottom with parchment and lightly butter the parchment.
3. Cur each plum in half; remove the stone and cut each plum-half into 4 equal sized wedges.
4. If using small Italian plums you should cut each plum-half into only 2 pieces.
5. Set adise.
6. Cream together the butter and the 2 sugars at medium speed until light and fluffy, about 3 minutes.
7. Add the eggs one-at-a-time and beat until incorporated, about 30 seconds each, scraping down the sides of the bowl as necessary.
8. Add the almond (or vanilla) extract and beat to combine, about 10 seconds.
9. Add the dry ingredients and beat on low until moistened.
10. Increase the speed to medium and beat for an additional minute.
11. Finish mixing batter by hand with a spatula.
12. Transfer batter to prepared pan and smooth top with spatula.
13. Arrange plum wedges on top in concentric circles.
14. Place in oven and bake until dark golden brown and a tester comes out clean, about 45 minutes, rotating the pan 180 degrees halfway through baking.
15. Cool on rack until slightly warm, about 45 minutes.
16. Remove sides from pan and finish with a dusting of confectiners sugar or (for a more elegant look) the apricot glaze as described below.
17. Serve immediately with vanilla ice cream or lightly sweetened whipped cream.
18. FOR GLAZE:
19. Gently simmer the preserves with the water for 2 minutes.
20. Strain the mixture and brush over cake.
Title: Rich Lemon Chocolate Chip Bundt Cake
Ingredients:
- 3 flour
- 1/2 baking soda
- 1/4 salt
- 1 unsalted butter
- 2 granulated sugar
- 1 low-fat cream cheese
- 3 eggs
- 1 lemon zest
- 1 fresh lemon juice
- 2 buttermilk
- 1 icing sugar
- 1 fresh lemon juice
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 10-inch bundt pan.
3. In a medium bowl, combine flour, baking soda and salt.
4. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
5. Add cream cheese beating until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Add lemon extract, lemon zest and lemon juice, beating well.
8. Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
9. Stir in chocolate chips.
10. Spread batter in prepared pan, smoothing top.
11. Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
12. Let cake cool in pan on a rack for 15 minutes.
13. Carefully invert cake into a large plate. Let cool completely.
14. Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
15. Set aside until cake is cool.
16. Whisk again before drizzling or pouring over top of cake.
17. When icing hardens, transfer cake to a serving platter.
Title: Lemon Posset
Ingredients:
- 3 heavy cream
- 1 white sugar
- 1 lemon zest
- 3 heavy cream
- 3 raspberries
- 18 mint sprigs
- 6
Instructions:
1. Combine cream and sugar in saucepan. Bring to a boil and cook 2-3 minutes, until sugar is completely dissolved.
2. Remove from heat. Stir in zest and juice. Divide into 6 serving glasses and refrigerate until set, about 5 hours.
3. Float 1/2 tbsp of heavy cream over the top of each serving. Dress with 3 raspberries and a mint sprig.
Title: Apricot-Walnut Rugelach
Ingredients:
- 2 all-purpose flour
- 1/4 granulated sugar
- 1 1/2 ground cinnamon
- 3/4 fine salt
- 3/4 unsalted butter
- 8 cream cheese
- 1 pure vanilla extract
- 3/4 walnuts
- 1/2 dark brown sugar
- 1/4 ground nutmeg
- 1/2 egg
- 1
Instructions:
1. Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
2. Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
3. Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.
4. Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.
5. Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
Title: Gingerbread Pear Skillet Cake
Ingredients:
- 4 bosc pears
- 2 all-purpose flour
- 3 butter
- 1/3 brown sugar
- 1 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 5 butter
- 1/3 buttermilk
- 1/4 molasses
Instructions:
1. Toss sliced pears in the 2 tablespoons of flour and set aside.
2. Melt the first 3 tablespoons of butter in a 9 inch cast iron skillet, over medium heat.
3. Once butter is melted, sprinkle the brown sugar evenly over the butter, then fan the pear slices out over the brown sugar/butter mix.
4. In a large bowl, combine the 1 cup of flour, sugar, baking powder, baking soda, salt, cinnamon and ginger together and mix well.
5. Cut the 5 tablespoons butter into the flour mixture with a pastry blender until mixture becomes crumbly.
6. Add the buttermilk and molasses and stir until just moistened but well blended.
7. Spread batter over the pears leaving a 1 inch edge.
8. Bake at 350 degrees for 45 minutes or until brown and bubbly.
9. Cool in the pan on a wire rack for 30 minutes before serving.
10. Serve warm (with ice cream, if desired).
Title: Reduced Sugar Cherry Bars
Ingredients:
- 1/2 butter
- 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1/4 all-purpose flour
- 3 salt
- 1 cherry pie filling
- 2
Instructions:
1. In mixing bowl, cream butter and sugar. Add eggs and extracts. Combine flour, salt; add to mixture and combine.
2. Spread batter in 15 x 10 x 1 inch baking pan (I use tin from dollar store), spread with pie filling. Bake 350 degrees for 35 minutes, cool on rack.
Title: Mint Chocolate Chip Cake
Ingredients:
- 9 cake flour
- 1 1/2 salt
- 1 1/2 baking soda
- 1 baking powder
- 1/4 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 2 milk
- 1/2 butter
- 1/2 powdered sugar
- 1 1/2 dark chocolate
- 4
- 3
- 150
Instructions:
1. Cake: Preheat oven to 350 degrees. Butter and line the base of two 9-inch cake pans with waxed paper.
2. Sift together the cocoa, flour, salt, baking soda, and baking powder.
3. In a large bowl, beat the butter and sugar about 5 minutes until smooth and creamy. Add the eggs, one at a time, and beat until fully combined.
4. Combine the coffee and milk. Stir half of the flour mixture into the butter mixture. Stir in all of the coffee and milk. Add remaining flour mixture, mix until smooth.
5. Pour batter in prepared pans. Bake for about 25 minutes, or until cake tester comes out clean. Watch closely, chocolate cakes dry out quickly with overbaking. Cool in pans about 5 minutes. Remove cake layers from pans and place on wire racks to cool completely.
6. Frosting: Beat butter until fluffy and smooth. Add sifted powdered sugar, beating until combined. Add peppermint extract to taste and green food coloring as desired. Stir in chocolate pieces. Frost cake layers.
7. To decorate as suggested, I carefully broke pieces off sugar cones until they were about 3 1/2 inches and, using my cookie scoop, made small scoops of frosting for mini "ice cream" cones to top cake. Serve at room temperature.
Title: Lemon Raspberry Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 butter
- 3 margarine
- 6 lemons, rind of
- 1 1/4 lemon juice
- 2 powdered sugar
- 3
Instructions:
1. Preheat oven to 350ºF.
2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
4. Pour into pans.
5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans.
7. Cool completely, about 1 hour.
8. Fill layers with raspberry preserves.
9. Frost side and top of cake with Lemon Buttercream Frosting.
10. Store covered in refrigerator.
11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
12. Gradually beat in powdered sugar.
13. Beat 2 to 3 minutes longer or until light and fluffy.
Title: Raspberry Mango Fool
Ingredients:
- 2 mangoes
- 9 raspberries
- 3 powdered sugar
- 2 lime juice
- 1 heavy cream
- 10
- 1
Instructions:
1. Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.
2. Whip the heavy cream and schnapps until it forms stiff peaks, and fold it into the fruit mixture.
3. Serve immediately.
4. Cooking time is chilling time.
Title: Oreo Bark
Ingredients:
- 8 white chocolate baking squares
- 6 peanut butter
- 10
Instructions:
1. Place semi-sweet chocolate in a medium microwaveable bowl. Place white chocolate in a separate medium microwaveable bowl. Microwave each bowl until melted, following package directions for microwaving.
2. Add peanut butter to melted white chocolate, stir until combined. Crumble 5 cookies into each chocolate bowl. Mix well.
3. On a wax covered baking sheet, drop spoonfuls of each chocolate onto baking sheet, alternating the colors. Use a butter knife to cut through the chocolate to create a marble effect.
4. Refridgerate at least 1 hour or until firm. Break into pieces and serve or store in an airtight container.
Title: Italian Amaretti Biscuits (Cookies)
Ingredients:
- 125 sugar
- 1 vanilla
- 2
- 1/2
- 1 -2
Instructions:
1. Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
2. Beat mixture on medium speed for 3mins.
3. Allow mixture to stand for 5 minutes.
4. Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
5. Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
6. Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
7. Place a blanched almond on top of each biscuit.
8. Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
9. Leave on tray a few minutes before removing with a spatula to cool on a wire rack.
Title: Pumpkin Cookies
Ingredients:
- 2 baking soda
- 1 salt
- 1/4 cinnamon
- 1 nutmeg
- 1/4 butter
- 1/2 sugar
- 1 vanilla
- 1 canned pumpkin
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 375.
2. Sift flour together with soda, salt and spices and set aside.
3. Cream butter with sugar until light - add vanilla and pumpkin and mix well.
4. Slowly add dry ingredients and then stir in walnuts.
5. Drop by rounded teaspoonfuls 2" apart on a greased baking sheet and bake 15 minutes until lightly browned.
6. Transfer to wire racks to cool.
Title: Dare You Try This Sugar Cookie (Royal Icing Included)
Ingredients:
- 1 butter
- 1 egg
- 2 1/2 flour
- 1 sugar
- 2 salt
- 2 vanilla extract
- 2 lemon juice
- 2 icing sugar
- 2
- 3
Instructions:
1. For the cookies.
2. Preheat the oven to 375. Cream the butter with a mixer on medium speed until white and smooth.
3. Add sugar and continue mixing on medium for 2-3 minutes.
4. Add the egg, almond and vanilla extract and mix well.
5. Stir in the flour and mix until well blended. {if the mix is too runny…continue adding a bit more flour}.
6. Roll out the dough with a rolling pin and cut shapes as desired.
7. Place shapes on a baking sheet lined with parchment paper.
8. Bake for 8-15minutes, until the edges are just slightly golden.
9. Remove from the oven and cool on a cooling rack.
10. For the Royal Icing.
11. Beat the egg whites and lemon juice on a medium speed until a foam forms.
12. Add the icing sugar one cup at a time beating on slow until smooth. Color with gel or paste.
Title: Caramel Fondue
Ingredients:
- 3 milk
- 1/3 cream cheese
- 8
Instructions:
1. Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
2. Add additional milk if mixture is too thick for dipping.
3. Spoon into fondue pot or chafing dish.
Title: Instant Vegan Rose Pudding
Ingredients:
- 2 firm silken tofu
- 2 -3 rose water
- 1/4 sugar
- 4 -5
Instructions:
1. Simply pour the ingredients into a blender and blend until fully incorporated. Color with some red food dye to make it pink, start with about 2 teaspoons of rosewater and add more if you don't think the flavor is strong enough.
2. I like chopped pistachios and/or almonds for garnish-- but candied rose petals are also a fun garnish if you can find them!
3. Another cool suggestion for this recipe-- use orange blossom water (and orange blossom honey if you're not a strict vegan, or just agave nectar) and orange food dye!
Title: Sesame Cardamom Cookies
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 2 vanilla
- 3 flour
- 4 cardamom
- 2 baking powder
- 1/2 salt
- 1 1/2 sesame seeds
Instructions:
1. In a mixer bowl, cream together sugar and butter until light and fluffy. Beat in eggs and vanilla.
2. Sift together flour, cardamom, baking powder and salt. Add to butter mixture. Mix until combined.
3. Cover and refrigerate 1 to 2 hours or till firm enough to roll into balls.
4. Shape dough into small balls about 3/4-inch in diameter or use a small cookie scoop to form balls. Roll in sesame seeds to coat.
5. Set cookies 1-inch apart on lightly greased cookie sheets or use silicone baking mats. Bake at 350° for 12 to 14 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.