lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter & Chocolate Cookie Cups
Ingredients:
- 3/4 butter
- 1/3 margarine
- 1 1/2 granulated sugar
- 1 2/3 all-purpose flour
- 1 2/3 eggs
- 2 sweetened condensed milk
- 1 vanilla extract
- 1
Instructions:
1. PREHEAT oven to 350° F.
2. Heavily grease 36 mini-muffin cups.
3. BEAT butter and sugar in small mixer bowl until creamy.
4. Add flour and beat until mixture is evenly moist and crumbly.
5. Roll rounded teaspoon dough into a ball; press onto bottom and half way up side of muffin cup.
6. Repeat with remaining dough.
7. Place 5 morsels in each cup.
8. BEAT eggs in medium bowl with a wire whisk.
9. Stir in sweetened condensed milk and vanilla extract.
10. Spoon into muffin cups, filling almost to the top of each cup.
11. BAKE for 15 to 18 minutes or until centers are puffed and edges are just beginning to brown.
12. Remove from oven to wire rack (s).
13. Gently run knife around edges of cakes.
14. Let centers flatten.
15. While still warm, top cakes with half of remaining morsels (they will soften and retain their shape).
16. Repeat with remaining morsels.
17. Cool completely in pan on wire rack.
18. With tip of knife, release cakes from cups.
Title: Addictive Peanut Butter Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 creamy peanut butter
- 3 crunchy peanut butter
- 2 1/2 eggs
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 buttermilk
- 1 sugar
- 1 1/2 milk
- 2 creamy peanut butter
- 1 crunchy peanut butter
- butter
- vanilla
Instructions:
1. Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
2. Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
3. Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
4. Icing: Bring sugar and milk to a boil, boil about 7 minutes.
5. Add peanut butter, butter and vanilla& beat until spreading consistency.
Title: Milk almond sweet
Ingredients:
- 1 milk
- 10 sugar
- 3 semolina
- 1 ghee
- 1
Instructions:
1. Boil milk till it reduces into quarter litre.
2. Soak almond for about an hour, peel off and grind them into fine paste.
3. Add sugar, semolina and almond paste into milk and cook till the mixture thickens.
4. Now add ghee and switch of the stove.
5. Stir continuously till the mixture leaves the sides rolls into a ball.
6. Pat this mixture in a plate cut it into desired shapes.
Title: Toasted Butter Pecan Cake
Ingredients:
- 1 1/4 butter
- 2 pecans
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 2 cream cheese
- 1 butter
- 2 powdered sugar
- 2 vanilla extract
- 2 -3 milk
- 2/3 pecans
Instructions:
1. In a small heavy skillet, melt 1/4 cup butter.
2. Add pecans; cook over medium heat until toasted, about 4 minutes.
3. Spread on foil to cool.
4. In a large mixing bowl, cream sugar and remaining butter.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in vanilla.
7. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
8. Beat just until combined.
9. Fold in pecans.
10. Pour into three greased 9 inch round baking pans.
11. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
12. Cool for 10 minutes before removing from pans to wire racks to cool completely.
13. For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla.
14. Beat in enough milk to achieve spreading consistency.
15. Spread frosting between layers and over top and sides of cake.
16. Sprinkle with pecans.
17. Store in the refrigerator.
Title: Cherry Clafouti
Ingredients:
- 1 1/2 fresh cherries
- 1/2 plain flour
- 1 salt
- 4 eggs
- 2 sugar
- 1/2 milk
- 2 1/2 butter
- 1/4 sugar
Instructions:
1. Preheat oven to 375°F.
2. Lightly butter the base and sides of a shallow ovenproof dish.
3. Stone the cherries and place in the dish.
4. Sift the flour and salt into a bowl.
5. Add the eggs, egg yolks, sugar and a little of the milk and whish to a smooth batter.
6. Gradually whisk in the rest of the milk and butter (add 3 tblsp kirsch to batter now if desired), then strain (with a tight mesh strainer) the batter over the cherries.
7. Bake for 40-50 minutes until golden and just set.
8. Serve warm, dusted with sugar, if you like.
Title: Good Stiff Bourbon Sauce
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 Bourbon
Instructions:
1. Melt the butter in a saucepan.
2. Mix in sugar and the egg, lightly beaten.
3. Cook over medium heat, stirring constantly.
4. Cook until it is smooth and slightly thickened. This takes about 10 minutes.
5. Remove from heat and stir in the bourbon.
6. Serve over bread pudding, ice cream, or whatever you like. Beat sailors away with a large wooden spoon or just let them lick the pan.
Title: Kuchen
Ingredients:
- 1/2 dry active yeast
- 2 milk
- 1/4 sugar
- 1/4 butter
- 2 eggs
- 4 -5 flour
- 2 eggs
- 2 flour
- 3 sugar
- 3/4 vanilla
- 1
Instructions:
1. In a large bowl dissolve yeast in the 2 cups warm milk plus the sugar, let set 5 minutes. Combine with 2 eggs, butter, add flour kneading until dough is smooth and elastic, put in warm place and let rise until doubled about 1 hour. Divide dough in 4 pieces and roll each piece to fit a pie plate.put in pie plate and Put fruit on top of crust, (apples, peaches, prunes, rhubarb,blueberries) let rise 20 minutes.
2. make the filling. put cream, eggs flour and sugar in sauce pan and cook medium low heat, just until thick, do not boil. pour filling over fruit and crust not too full leave room as it expands.
3. Bake 350 about 20 minutes until filling is set and crust is lightly brown.
Title: Glazed Rosemary-Lemon Butter Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 2 vanilla extract
- 2 lemon zest
- 2 fresh rosemary
- 1 1/4 powdered sugar
- 1 unsalted butter
- 1 heavy cream
- 3 lemon zest
- 1 salt
Instructions:
1. Sift flour, baking powder, and salt into a bowl; set aside.
2. In the bowl of an electric mixer, using paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
3. Add in sugar and beat until blended; about 1 minute.
4. Add in egg yolks, vanilla extract, lemon zest, and rosemary; beat until blended.
5. Scrape down the sides of the bowl and beat another 30 seconds.
6. Decrease speed to low and add the dry ingredients, mixing just until a smooth dough forms.
7. Scrape the dough out onto a work surface and divide it in half.
8. Shape each piece into an 11-inch log about 1 ¼ inches in diameter.
9. Wrap each log in plastic wrap and refrigerate for at least 1 hour, until firm.
10. Position oven rack in center of oven; preheat oven to 350°.
11. Make glaze: in the bowl of an electric mixer, using the paddle attachment, beat the powdered sugar, butter, heavy cream, lemon zest, and salt on medium speed just until combined, about 30 seconds.
12. Cover the surface of the glaze with plastic wrap and set aside at room temperature until ready to use.
13. When ready to bake—unwrap one of the logs; slice the log into ¼ inch thick rounds, cutting only enough cookies to fit on one baking sheet, and arranging them about 1 inch apart on an ungreased cookie sheet.
14. Refrigerate remaining dough until the cookies have baked.
15. Bake 9-11 minutes, until the edges of the cookies just start to turn golden.
16. Transfer cookies to a wire rack and let them cool for just 2-3 minutes (cookies should be glazed while they are still warm).
17. Using a small offset spatula, spread a thin layer of the glaze onto each warm cookie.
18. Transfer the cookies to a wire rack and cool completely.
19. Repeat the cutting, baking, and glazing process with the remaining dough.
20. *Glazed Blueberry-Lemon Butter Cookies—substitute ½ cup dried blueberries for the rosemary.
Title: Hungarian Chocolate Cake (Rigo Jancsi)
Ingredients:
- 8 eggs
- 6 granulated sugar
- 3/4 water
- 1 confectioners' sugar
- 1 heavy cream
- 1/2 bittersweet chocolate
- 1/4 heavy cream
- 1/2
- 2
- 4
- 1/2
- 1
Instructions:
1. Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
2. In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
3. Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
4. Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
Title: Mango-Matcha Chia Seed “Pudding”
Ingredients:
- 1 unsweetened coconut milk
- 1 raw honey
- 1/4 vanilla extract
- 1/4 mangoes
- 4 unsweetened flaked coconut
- 1
- 2
Instructions:
1. In a medium bowl, whisk the yogurt, honey, vanilla and matcha powder together; gently whisk in the coconut milk, then chia seeds. Cover and refrigerate for at least 4 hours or overnight.
2. In a regular, or small personal size blender, blend mangos until smooth. Transfer to a container, and leave in the refrigerator until ready to serve. (This step can also be done the day you plan to eat it).
3. When ready to serve, pour into 4 serving bowls or glasses, and evenly distribute the mango puree over each serving. Sprinkle over some unsweetened coconut flakes if desired.
Title: Flax Meal Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 vanilla
- 1 whole wheat pastry flour
- 1 1/2 flax seed meal
- 1 salt
- 1/2 baking soda
- 1/4 powdered sugar
- 1/2 water
- 1
Instructions:
1. mix.
2. chill.
3. roll.
4. cut.
5. cook.
6. glaze.
7. enjoy!
Title: Sweet Egg Custard Pie
Ingredients:
- 4 eggs
- 1 sugar
- 1 salt
- 1 flour
- 2 milk
- 1/2 butter
- 1 vanilla
- 1 nutmeg
Instructions:
1. Beat egg yolks. Add sugar, salt and flour.
2. Scald milk and butter.
3. Pour into sugar mixture.
4. Beat egg whites fold into mixture.
5. Pour into pie shell and bake at 325 for approximately 30 minutes or until firm.
Title: Simple Creme Caramel
Ingredients:
- 4 brown sugar
- 4 water
- 3 eggs
- 1 2% evaporated milk
- 2 granulated sugar
- 12 vanilla extract
- 2
- 1
Instructions:
1. Prepare 8 small custard cups: Spray the sides of each cup with vegetable spray.
2. Prepare the caramel base: In each cup place a half tablespoon of brown sugar and half tablespoon of water.
3. Microwave each one at a time at medium power until the sugar and water have thickened to a syrup that solidly coats the bottom of each cup. This will vary with each different make of oven - for me the auto defrost setting for 3 minutes is perfect. Do not microwave them so much that the sugar burns and begins to smoke - it will make the custard very bitter in taste.
4. Set the cups aside on the kitchen counter to cool while you prepare the custard - you will know that they are perfect if you can tap the caramel and it is not soft but feels hard and brittle.
5. Prepare the custard: In a bowl, beat together 3 eggs and egg yolk - set it aside. Place the coffee creamer, evaporated milk, sugar, flavouring extract and custard powder in a heavy based saucepan. Heat on medium heat until gently bubbling - do not boil vigorously. Remove from heat after simmering gently for 5 minutes then allow to cool to room temperature. Whisk in the eggs. Do not be tempted to add the eggs until the liquid has cooled down sufficiently or they will curdle.
6. Pour the egg custard into the prepared custard cups and place them in a water bath (Bain Marie). I use a roasting pan - the water should reach halfway up the sides of the cups.
7. Place in a 325 degree F preheated oven for 45 minutes. Custard will look solid but a little wobbly in the centre.
8. Remove from the water bath and cool to room temperature then refrigerate.
9. To unmold: run a knife around the custard and turn onto a dessert plate. Serve with a dollop of whipped cream.
Title: Cranberry Upside-Down Cake
Ingredients:
- 1/4 butter
- 4 cranberries
- 3/4 sugar
- 1 orange zest
- 2 Jello Instant Vanilla Pudding Mix
- 1 eggs
- 1 water
- 2
- 1 1/3
- 2
Instructions:
1. HEAT oven to 350°F.
2. LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.
3. BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 minute (Do not overbeat.) Spread over cranberries.
4. BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
5. INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.
Title: Creamy Crock Pot Rice Pudding
Ingredients:
- 3 butter
- 1/2 cooked white rice
- 1 raisins
- 1/4 cranberries
- 1 pure vanilla extract
- 12 ground cardamom
- 3/4 sweetened condensed milk
- half-and-half cream
- cinnamon
- cinnamon stick
Instructions:
1. Butter the inside of a 2-2 1/2 quart slow cooker.
2. Mix all the ingredients together in the crock pot.
3. Cover and cook on LOW 2-2 1/2 hours or until liquid is absorbed. (^^Read intro.^^).
4. Serve warm.
Title: Heavenly Vegan Carob Chip Cookies
Ingredients:
- 1 flour
- 1/2 baking soda
- 1/4 salt
- 1/4 vegan butter
- 1/2 sugar
- 1 1/2 Ener-G Egg Substitute
- 2 water
- 1/2 vanilla
- 3/4 carob chips
Instructions:
1. Preheat oven to 375 degrees.
2. In a medium sized bowl, sift together flour, baking soda, and salt. Set aside.
3. In another bowl combine the vegan butter, sugar, vanilla, egg replacer (mixed with the water beforehand. Mix well.
4. Add the dry ingredients. Mix.
5. Add carob chips (and nuts if desired).
6. Drop teaspoonfulls on a greased cookie sheet and bake 8-10 min(i like my cookies more chewy, so about 8 minutes works great.
7. Cool on a rack and try not to eat them all up too fast!
8. Tell me what ya think.
Title: The Best Snickerdoodles I Have Ever Eaten
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/3 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/2 flour
- 1/4 salt
- 1/2 baking soda
- 1/4 cream of tartar
- 2 granulated sugar
- 1 cinnamon
Instructions:
1. In a large bowl, cream butter and sugars at high speed.
2. Add egg, vanilla, and beat until smooth.
3. In another bowl, combine flour, salt, baking soda, and cream of tartar.
4. Pour dry ingredients into the wet ingredients, mix well.
5. Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
6. In a small bowl combine topping.
7. Take about 2 1/2 tablespoons of dough and roll it into a ball.
8. Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
9. Bake cookies 10-12 minutes, NO MORE.
10. *Cookies may seem undercooked but will develop.
11. Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
12. It happened to me.
13. lol.
14. If the cookies don't turn out, please try again.
15. It's a very good cookie, it's just all a matter of getting the cooking time right.
Title: Cool Whip Fruit Dip
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. In a medium-sized bowl, stir together Cool Whip and yogurt.
2. Serve whip with pineapple chunks, strawberries, banana slices, apple slices, or your favorite fruits.
Title: Brown-Eyed Susan Cookies
Ingredients:
- 1 butter
- 3 sugar
- 1 salt
- 1/4 flour
- 2 butter
- 1 powdered sugar
- 1 vanilla extract
- 1 milk
- 1/2
- 2
Instructions:
1. Heat over to 400°F Grease cookies sheets.
2. In a mixing bowl, cream butter. Add sugar, almond extract, and salt. Blend in flour.
3. Shape a tablespoon of dough into a ball. Place on cookie sheet. Flatten with bottom of a glass that has been dipped in flour.
4. Bake 10-12 minutes, until cookies look dry and are beginning to brown around the edges. Remove to rack. Cool.
5. Prepare Frosting: In a small saucepan, melt butter with chocolate (or microwave). Add remaining ingredients and blend until smooth.
Title: Grandma's Shortbread Cookies
Ingredients:
- 2 flour
- 1 butter
- 1/2 confectioners' sugar
- 1/4 salt
- 1/4 baking powder
- 1 vanilla extract
- sugar
Instructions:
1. Preheat over to 350°.
2. Mix all ingredients by hand for the proper texture, except the sugar.
3. Roll out cookie dough to about 1/4-inch thick and cut out using your favorite cookie shapes.
4. Pierce top of cookies with fork and decorate with colored sugar or sprinkle with regular granulated sugar.
5. Bake for about 8 minutes or until light brown around the edges.
Title: Icing Glaze (Single Quantity)
Ingredients:
- 1 lemon juice
- 1 confectioners' sugar
- 1 1/4
Instructions:
1. Lightly whisk the egg white and lemon juice in a bowl.
2. Gradually whisk in the confectioners' sugar until the mixture has a smooth texture and is the consistency of pouring cream.
3. Cover the surface of the icing with plastic wrap to prevent a crust from forming until ready for use.
Title: Peanut Butter and Jelly Cupcakes
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 6 butter
- 1 banana
- 2 eggs
- 3/4 sugar
- 3/4 milk
- 2 vanilla extract
- 1/4 butter
- 3/4 peanut butter
- 4 cream cheese
- 2 powdered sugar
- milk
Instructions:
1. Preheat oven to 350 degrees, line muffin tins or spray with cooking spray.
2. Whisk flour, baking powder and salt together in medium bowl.
3. Cream butter and sugar together until light and fluffy (2-3 minutes). Add banana and mix til combined,then add one egg at a time.
4. Add dry ingredients in two parts, alternating with the milk.
5. Add vanilla.
6. Spoon batter into tins until about half full; drop a rounded teaspoon of jelly in the center of each. Spoon batter over jelly until covered.
7. Bake about 20 minutes or until top springs back when lightly touched. Let cool completely.
8. While cupcakes are cooling, make frosting:
9. In a large bowl beat butter, peanut buter and cream cheese until light and fluffy (1-2 minutes). Stir in sugar carefully, then beat til combined, addding 1/2 a tablespoon of milk, then a few more drops if needed. Mix on high til frosting id fluffy.
10. Pipe onto cupcakes and enjoy with a big glass of milk!
Title: Chewy Praline Brownies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 pecans
- 1
- 1/4
Instructions:
1. Add butter, brown sugar, and cream to heatproof pan.
2. Cook over low heat until butter is melted (approx.3 minutes).
3. Remove pan from heat and add pecans.
4. Stir.
5. Pour mixture into greased pan.
6. Prepare brownies according to box.
7. Pour brownie mix in pan overtop of the pecan mixture.
8. Bake according to box.
9. Set pan aside to cool for no longer than 5 minutes.
10. Run a spatula around the edges of the pan, then flip the pan onto a plate.
11. The brownies should pop right out, and the pecans should be on top.
12. Cut and serve, enjoy!
Title: Seriously Chocolaty Chocolate Cake
Ingredients:
- 1/2 butter
- 5 flour
- 6 dark chocolate
- 5 eggs
- 1 kirsch
- 1 Cointreau liqueur
- 6 salt
- sugar
- cocoa powder
Instructions:
1. Preheat oven to 170C.
2. Grease a 23cm/9inch springform cake pan and the line the base with greaseproof paper.
3. Dust the sides with a bit of flour.
4. Melt chocolate and butter (in a heatproof bowl) over a pan of gently simmering water or you can use the microwave.
5. Heat until melted, remove bowl from heat and stir until smooth.
6. Set aside for around 5 minutes for it to cool.
7. Stir in the egg yolks, ground almonds, and the liquuer.
8. Put the egg whites into a large bowl, add the salt, and whisk until soft peaks form.
9. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form.
10. Stir 2 tbsp.
11. of the whites into the chocolate mixture, then carefully fold in the remainder until not traces of white are left.
12. Carefully pour mixture into the pan and bake for 30-35 minutes or until well risen and firm to touch.
13. Let it cool in the pan (it's ok if the cake sinks and cracks a little).
14. To serve, dust the surface of the cake with cocoa powder and cut into slices.
Title: Honey Mousse
Ingredients:
- 3 eggs
- 100 caster sugar
- 2 lemons
- 6 lemon juice
- 2 gelatin
- 300 clear honey
- 2 fresh lemon rind
- 2 fresh mint leaves
- 6 fresh cherries
- 6
Instructions:
1. Whisk together the egg yolk, sugar and lemon rind until thick.
2. Add 3 tbsps.
3. lemon juice.
4. Place over a pan of simmering water until thick- like mousse.
5. Remove from heat.
6. Whisk occasionally until cold.
7. Soak the gelatin in the remaining lemon juice in a bowl.
8. Place the bowl over a pan of hot water.
9. Stir until dissolved.
10. Whip the cream until softly stiff.
11. Whisk the egg white until stiff.
12. Fold half the cream into the mousse with the gelatin, honey and whisked egg white.
13. Transfer to a glass bowl.
14. Decorate with the remaining whipped cream, cherries and mint leaves.
15. Refrigerate for 20 minutes.
16. Serve.
Title: Gluten Free Angel Food Cake
Ingredients:
- 12 cream of tartar
- 1 xanthan gum
- 1 guar gum
- 1 baking powder
- 1/4 artificial sweetener
- 8 vanilla extract
- 1 eggs
- 1
- 1/4
- 3
Instructions:
1. Heat oven to 350 degrees. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but NOT the outer sides.
2. In stand mixer bowl, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and extracts.
3. Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and thick.
4. Into a small bowl sift the protein powder, almond flour and powdered egg whites. Sprinkle 1/2 of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, just until dry ingredients are incorporated. Sprinkle remaining dry ingredients over the egg whites and mix again just to incorporate.
5. Increase mixer speed to high for 5 seconds.
6. Scrape sides of the bowl with silicone spatula and gently fold the mixture once or twice. Transfer 1/2 the mixture to the prepared pan, then use spatula to smooth the top. Repeat with remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.
7. Bake 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cooled, release the cake running a knife along the outside of the pan.
Title: Twisted Cookies
Ingredients:
- 1/2 white sugar
- 1 ground cinnamon
- 3 eggs
- 1 brown sugar
- 3/4 canola oil
- 2 baking powder
- 3 all-purpose flour
Instructions:
1. Preheat oven to 375F; have ready cookie sheets lined with parchment paper.
2. Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade.
3. Pulse quickly, just until mixed, then empty mixture onto a pie plate.
4. Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended.
5. Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough.
6. Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies.
7. Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets.
8. Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.