lumicero/recipes-ing2inst huggingface dataset:
Title: Scotch Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 4 buttermilk
- 1/2 cinnamon
- 1 baking soda
- 1 eggs
- 3 vanilla
- 1 water
- 1 butter
- 1/2 milk
- 4 powdered sugar
- 6 vanilla
- 1 pecans
- 1
Instructions:
1. For cake: Sift together the flour and sugar into a large bowl.
2. Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
3. Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
4. In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
5. Add buttermilk mixture to the flour/cocoa mixture.
6. Beat until well blended (batter will be thin).
7. Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
8. Spread icing over hot cake in pan.
9. For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
10. Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.
Title: Mama Quinn's Snowballs
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 rolled oats
- 3 coconut
- 1 1/2
- 4
Instructions:
1. In a large pot, boil butter, milk and sugar just until well mixed and plenty hot.
2. Mix in oats, 1 cup coconut and cocoa.
3. Roll into balls and roll hot balls in 1/2 cup of coconut to coat.
4. Refrigerate till cool and set.
Title: Ella Mae's Icing
Ingredients:
- 1 1/2 vegetable shortening
- 1 1/2 sugar
- 1/2 butter
- 1 evaporated milk
- 1 1/2 vanilla extract
Instructions:
1. Cream Crisco, sugar, and butter together.
2. While whipping, gradually add evaporated milk.
3. Add vanilla extract.
4. Continue to whip until soft peaks form.
Title: Three-Month-Old Cookies
Ingredients:
- 5 whole wheat flour
- 3 sugar substitute
- 2 baking powder
- 2 salt
- 1 1/2 butter
- 2 butter
Instructions:
1. Combine the flour, sugar, baking powder and salt.
2. Mix well.
3. Cut in butter until crumbs form.
4. Place in an airtight container for up to three months.
5. When ready to be baked, form 1 inch balls and bake at 350 degrees for 8-10 minutes.
Title: Marbled Chocolate Mud Cake
Ingredients:
- 250 butter
- 1 1/2 hot water
- 2 caster sugar
- 2 eggs
- 1 1/2 self-raising flour
- 1 plain flour
- 100 white chocolate
- 100 dark chocolate
- 200 chocolate
- 2/3 white chocolate
Instructions:
1. METHOD.
2. Grease a deep 22cm-round cake pan; line base and side with baking paper.
3. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
4. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
5. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
6. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
7. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
8. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.
Title: Thimble Cookies (Christmas Cookies)
Ingredients:
- 1 butter
- 1 white sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 1 walnuts
Instructions:
1. Mix flour and sugar together; add vanilla, egg yolks and butter.
2. Mix well; roll into a large ball.
3. Save the egg whites in a small bowl.
4. Crush the walnuts as fine as you can.
5. Roll dough into small balls (about a heaping tablespoon full.
6. Roll these small balls in the egg whites.
7. Then roll them in the crushed walnuts.
8. Place on greased cookie sheet.
9. Poke a hole in the middle about half way through with a thimble, or something around the same size.
10. Place in the oven at 350°F for 7 minutes, then repoke the hole.
11. Place back in the oven for 7 more minutes or until golden brown.
12. Then fill in the hole with jam or jelly.
13. Let cool.
Title: Gingerbread Men Dough
Ingredients:
- 2 1/2 flour
- 1/4 salt
- 1 baking soda
- 2 cinnamon
- 1 allspice
- 1/2 ginger
- 3/4 butter
- 1 1/2 brown sugar
- 1 egg
Instructions:
1. Sift flour, soda, spices and salt.
2. In a separate bowl, beat butter and brown sugar until creamy.
3. Add egg and beat well.
4. Gradually add the dry ingredients to the butter mixture, mixing well.
5. Chill.
6. Roll out on a floured board, and cut with gingerbread men cookie cutter.
7. Decorate with raisins, candied fruit or small candies.
8. Bake on a lightly greased cookie sheet at 325°F, until browned (6-7 minutes).
9. Decorate with icing after cooled.
Title: W W 2 Rookie Cookies
Ingredients:
- 2 eggs
- 1 1/4 sugar
- 1 flour
- 1 rolled oats
- 1/4 raisins
- 1 salt
- 1/2 walnuts
- 1
Instructions:
1. Beat the eggs then add the sugar, mapleine while beating.
2. Combine the four, oats, raisins, salt, walnuts then.
3. Add to egg mixture. Beat well.
4. Drop by teaspoonfuls onto a paper-lined cookie sheet. Use wrapping (butcher) paper. Do not grease.
5. Bake: 8 to 10 minutes in 400 F oven. Cool slightly. Turn paper and cookies over. Wipe paper with damp cloth.
6. Makes 30 cookies.
7. No modern flour doesn't need sifting but for this recipe do it.
Title: Chilled Strawberry Soup
Ingredients:
- 1 water
- 1 granulated sugar
- 2/3 cinnamon
- 1/2 ground cloves
- 1/8 fresh strawberries
- 2 vanilla yogurt
- 2 strawberry
- 2 sour cream
Instructions:
1. In a saucepan, combine apple juice, 3/4 cup of water, sugar, cinnamon and cloves.
2. Bring to boil over medium heat.
3. Remove from heat; Cool.
4. Place berries and remaining water in blender; cover and process until smooth.
5. Pour into large bowl.
6. Add apple juice mixture, yogurt and coloring.
7. Stir well to combine.
8. Cover and refrigerate until well-chilled.
9. Garnish with additional berries and sour cream as desired.
10. Cook time includes chill time.
Title: Cashew Cream
Ingredients:
- 1/2 raw cashews
- 1 vanilla extract
- 1/4
Instructions:
1. In a blender or food processor, grind the cashew nuts into an even meal.
2. Add the grape juice and vanilla and blend together until smooth and creamy.
3. Strain out any lumps and chill.
Title: Magnolia Bakery Chocolate Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 unsalted butter
- 1 granulated sugar
- 1 light brown sugar
- 4 eggs
- 6 buttermilk
- 1 vanilla extract
- 1
Instructions:
1. To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2. Line two 12-cup muffin tins with cupcake papers; set aside.
3. In a bowl, sift the flour and baking soda together; set aside.
4. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
5. Add the sugars and beat for about 3 minutes or until fluffy.
6. Add the eggs, one at a time, beat well after each addition.
7. Add the chocolate, mixing until well incorporated.
8. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
9. With each addition, beat until ingredients are incorporated but do not overmix.
10. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
11. Carefully spoon batter into cupcake liners; fill 3/4 full.
12. Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
13. Cool in tins for 15 minutes.
14. Remove from tins and cool completely on a wire rack.
15. Ice when completely cool.
Title: Milopitakia (Greek Apple-Filled Cookies)
Ingredients:
- 3 1/2 self-rising flour
- 1 butter
- 4 -5 butter
- 4 confectioners' sugar
- 2 baking apples
- 4 fresh lemon juice
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1 walnuts
Instructions:
1. DOUGH:.
2. Sift the flour into a large mixing bowl. Cut in the diced butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
3. Lightly stir in the yogurt, mixing until the dough just begins to come together (it should feel crumbly). Don't knead the dough, just gather all the crumbs and press them into a ball with your hands.
4. Cover and chill for 30 minutes.
5. FILLING:.
6. While dough is chilling, put the apples, lemon juice and superfine sugar in a small pan over low heat. Cook, stirring constantly, until all the liquid has evaporated. Remove from the heat and stir in all the remaining filling ingredients (spices and walnuts).
7. ASSEMBLY:.
8. Preheat the oven to 350 deg. F. Grease two large baking sheets with butter.
9. Divide the dough into 30 pieces. Roll each piece into a ball, then press your thumb into the ball to form a large hollow. Spoon the filling mixture into the hollows and press dough around it to seal it inches.
10. Very gently press the filled cookies down to flatten them out a bit, but not so much that your filling leaks out. Place the balls on the baking sheets, seam side down, and bake them for about 35 minutes, or until lightly golden.
11. Remove cookies from oven. Sift confectioners sugar and cinnamon over warm cookies, then allow to cool.
12. Cookies keep for about 3 days at room temperature, or they can be frozen for several months.
Title: Orange Cream-Dream Sandwiches
Ingredients:
- 2 1/2 flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 2 1/2 powdered sugar
- 1 egg
- 4 orange zest
- 5 1/2 vanilla extract
- 2 lemon juice
- 1
Instructions:
1. Combine the flour, baking powder, baking soda, and salt in a small bowl; set aside.
2. Cream together the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed for 1 minute, or until creamy.
3. Add the egg, 2 Tbsp.
4. orange juice, 3 1/2 tsp.
5. orange zest, vanilla, lemon juice, and orange extract; beat until well blended.
6. Gradually stir in the flour mixture; mix well.
7. Shape the dough into 2 logs about 2" in diameter on a lightly floured surface.
8. Wrap each log tightly in waxed paper; chill at least 3 hours.
9. Preheat oven to 350*F.
10. Line at least 3 cookie sheets with parchment paper.
11. Cut dough into 1/4" thick slices; place 1" apart on the cookie sheets.
12. Bake for 10 minutes, or until lightly browned around the edges.
13. Cool cookies on the sheets for 2 minutes; then transfer them to wire racks and cool completely.
14. Combine the remaining 1 1/2 cups powdered sugar, 2 Tbsp.
15. orange juice, and 1 tsp.
16. orange zest in a medium bowl; beat until blended.
17. Add additional orange juice, if necessary, for desired consistency.
18. (At this point, add a few drops of red and yellow food coloring; mix until you reach a desired orange color.) Glaze tops of cookies; let stand 1 hour, or until glaze is set.
19. Frost half of the cookie bottoms with vanilla frosting; place a second cookie bottom side down over the frosting to make a sandwich.
20. Store loosely covered in a single layer for up to 1 week.
Title: Chocolate Mousse Napoleons
Ingredients:
- 1 frozen puff pastry
- 1 heavy cream
- 1/4 ground cinnamon
- 1 confectioners' sugar
- 1
Instructions:
1. Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
3. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
4. Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
5. Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
6. TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.
Title: Fifth Avenue Lemon Lush
Ingredients:
- 1 flour
- 1/2 butter
- 3/4 walnuts
- 8 hazelnuts
- 2 prepared lemon pudding
- 8 Lemon Sponge Pudding
- 2 fresh lemon juice
- 1 cream cheese
- powdered sugar
- lemon zest
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, mix flour, butter and half of the nuts together.
3. Spread the mixture into the bottom of a 9"x 13" baking pan. Bake 15 minutes until lightly browned. Cool completely.
4. Stir together the softened cream cheese, half of the whipping cream, and powdered sugar. Add the prepared and cooled lemon pudding and the lemon juice. With electric mixer, blend until smooth.
5. Spread the cream cheese mixture on the cooled butter/nut mixture.
6. Top with remaining whipped cream and sprinkle with nuts; and lemon zest if desired.
7. Chill in the coldest part of the refrigerator until ready to serve.
Title: No Bake Lemon Icebox Cake
Ingredients:
- 50 fresh lemon zest
- 2 lemon juice
- 6 sugar
- 1/2 pure vanilla extract
- 1 cream cheese
- 12 heavy cream
- 3 strawberries
- 2 blueberries
- 2
Instructions:
1. Place 17 Maria cookies flat around the edge of a 9-inch springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 9-inch cake pan lined with plastic wrap.
2. In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined.
3. Add remaining ingredients, aside from strawberries and blueberries, to a medium mixing bowl and use a hand mixer to combine, starting on low speed and gradually increasing speed to medium-high. Mix until the mixture holds stiff peaks or resembles whipped cream.
4. Spoon about two cups worth of whipped mixture into the springform pan, spreading evenly across the cookie layer.
5. Sprinkle 2/3 cup each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake.
6. Cover and refrigerate for at least four hours. For best results, refrigerate overnight.
Title: Pumpkin Chip Cookies
Ingredients:
- 1 1/2 butter
- 2 brown sugar
- 1 sugar
- 1 solid-pack pumpkin
- 1 egg
- 1 vanilla extract
- 4 all-purpose flour
- 2 quick-cooking oats
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 2
Instructions:
1. In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
2. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Title: Fresh Orange Pound Cake with Orange Glaze
Ingredients:
- 8 butter
- 1 sugar
- 2 eggs
- 3 oranges
- 3 vanilla
- 1 flour
- 1 1/2 salt
- 1/2 confectioners' sugar
- 2
- 1/4
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
3. In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
4. Beat until smooth.
5. Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
6. Add the orange zest and vanilla.
7. Add the flour and salt, 1/2 cup at a time until the batter is smooth.
8. Spoon 1/3 cup of the batter into the prepared pans.
9. Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
10. Remove from the oven and cool slightly.
11. Unmold the cakes onto wire racks.
12. In a small mixing bowl, combine the confectioner's sugar and orange juice together.
13. Whisk until smooth.
14. Place the wire racks over a baking sheet, lined with parchment paper.
15. Drizzle the glaze over each cake.
16. Sprinkle the top of each cake with the almonds.
17. Cool the cakes at room temperature.
18. Place the cakes on a serving platter and serve.
Title: Healthy Biscotti
Ingredients:
- 1/4 light olive oil
- 1/4 - 1/2 sugar
- 3/4 lemon juice
- 1/2 lemon zest
- 1 1/4 eggs
- 1 whole wheat flour
- 2 all-purpose flour
- 1 1/2 salt
- 1/4 baking powder
- 1/4 dried cherries
- 1
- 1/2
- 1
Instructions:
1. Blend oil and sugar. Mix in extracts, lemon juice and zest; add eggs. Beat until creamy and light.
2. Combine flour, salt, and baking powder; gradually stir into liquids.
3. Work in cherries and nuts by hand.
4. Preheat oven to 300°F.
5. On a lined baking sheet, form dough into two logs (12 x 2 in) - if dough is too sticky, wet hands with cold water.
6. Bake 35 minutes or until lightly browned. Allow to cool or 10 minutes.
7. Reduce oven to 275°F.
8. Cut logs diagonally into 3/4-inch think slices; lay on their sides on same baking sheet. Return to oven another 8-10 minutes, or until dry.
Title: Veronica's Out of this World Famous Oatmeal Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 shortening
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 -2 walnuts
- 2 1/2 quick-cooking oats
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, baking soda and salt.
3. Set aside.
4. If you don't have a sifter, put all these ingredients into a bowl and"slice" through it with a knife several times and in all directions.
5. Cream together shortening and sugars until light and fluffy.
6. Add eggs one at a time, mixing well.
7. Blend in vanilla.
8. Gradually add dry ingredients to creamed mixture.
9. Stir in oats.
10. If you want to add walnuts, stir them into mixture along with the oats.
11. I usually use about 2 cups of nuts (I'm a nut FREAK).
12. Shape into balls (I use a small melon ball scoop) and place on a greased cooking sheet.
13. Bake 10 to 12 minutes.
14. Makes about 4 dozen depending on the size cookie you make.
Title: E-Z Banana Creme Bundt Cake
Ingredients:
- 2 bananas
- 1 banana instant pudding
- 1 water
- 1 eggs
- 4 pecans
- 1/4
- 1/2
Instructions:
1. In large mixing bowl, mash bananas.
2. Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
3. Add chopped pecans.
4. Pour into greased and floured bundt pan.
5. Bake at 350 degrees for 60 minutes.
6. Cool in pan for 15 minutes.
7. Remove from pan and let cool.
8. Sprinkle with powdered sugar before serving.
Title: Barkram-Swedish Berry Cream Dessert
Ingredients:
- 3 water
- 1 sugar
- 4 berries
- 1/4 cornstarch
- 3 water
Instructions:
1. Bring the water to a boil in a large saucepan. Add the sugar and stir to dissolve. Add the berries and simmer, stirring occasionally, for 5-10 minutes, or until they begin to break down. Add extra sugar to taste as needed.
2. Stir the cornstarch into the 3 tablespoons of cold water, and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose, pudding-like consistency. (Keep in mind, the berries will thicken even more as they cool. You might not need all of the slurry. Then again you might need more. It depends on the berries.).
3. Remove from heat and pour the berries into a large bowl or individual serving dishes. Cover with plastic wrap and chill well.
4. Serve topped with a little cream or with a dollop of whipped cream.
Title: Healthified Vegan Soy Custard
Ingredients:
- 17 silken tofu
- 1/2 soymilk
- 1/2 sugar
- 2 vanilla extract
- 1/4 maple syrup
Instructions:
1. Drain any excess water from the silken tofu using a sieve.
2. Put all the ingredients into a blender or food processor and blend until completely incorporated.
3. Pour into six 10-oz ramekins or one 9" pie pan. Don't grease them.
4. Bake at 350 for 20-30 minutes or until lightly browned on top.
5. Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.
Title: Black Russian Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 pecans
- 1 water
- 1/2 Kahlua
- 3/4 vodka
- 1/2 powdered sugar
- 1/4 Kahlua
- 1
- 2
Instructions:
1. Combine first 8 ingredients and mix well.
2. Pour into a greased and floured 10 inch tube pan.
3. bake at 350 for 55-60 minutes.
4. Glaze with 1 cup powdered sugar and enough kahlua to drizzle over cake.
Title: Coffee-Cream Cheese Icing
Ingredients:
- 8 cream cheese
- 2 butter
- 2 vanilla extract
- 1 powdered sugar
- 3
Instructions:
1. Cream the butter and cream cheese together until light and fluffy.
2. Add the coffee and vanilla; whip until fluffy and smooth.
3. Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
4. Whip an additional 3-5 minutes.
5. *Dependingon the weather, the frosting's consistency, and personal preference, you may need to add more coffee and/or powdered sugar to reach desired spreading consistency and flavor.
6. *.
Title: Fattigmans Bakkelse (Norwegian Christmas Cookies)
Ingredients:
- 6 sugar
- 3/4 salt
- 1/2 cognac
- 2 -3 heavy cream
- 1/2 flour
- 2 1/2 cardamom
- 1 powdered sugar
Instructions:
1. Beat egg yolks, sugar and salt in a large bowl until thickened.
2. Beat in cognac & heavy cream.
3. Stir in flour & cardamom until dough forms. Knead dough on floured work surface. Cover & chill 4-8 hours.
4. Heat vegetable oil in deep fryer to 365 degrees. Roll dough out on floured work surface. Do this a little at a time and VERY thinly.
5. Cut dough into strips, then into diamonds 2x4".
6. Cut vertical slit in middle of each diamond and "thread" one end through slit.
7. Fry cookies a few at a time. Flip as they rise to surface and cook until golden and lightly puffed.
8. Drain on paper towels & let cool. Sprinkle with powdered sugar & serve.
Title: Fudge Raspberry Thumbprint Cookies
Ingredients:
- 1/2 light brown sugar
- 1 eggs
- 3 water
- 2 vanilla extract
- 1 1/2 salt
- 1/4 pecans
- 2
- 1/2
Instructions:
1. HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.
Title: Grandma Georgia’s Molasses Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 all-purpose flour
- 1/2 ground ginger
- 1 cinnamon
- 1/2 table salt
Instructions:
1. Melt the shortening and let it cool. Mix the dry ingredients together. Add the sugar, molasses, and egg to the shortening. Stir in the dry ingredients and mix until combined. Chill until firm.
2. Preheat the oven to 375ºF. Form the dough into balls about 1 inch in size. Place a little white sugar in a small bowl and roll each ball in the sugar. Place the balls about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes.
3. Leave the cookies on the cookie sheet for 3 to 5 minutes. The cookies will be soft but they will harden as they cool.