lumicero/recipes-ing2inst huggingface dataset:
Title: Amazing Candy Cookies
Ingredients:
- 2 3/4 brown sugar
- 1 egg
- 1 butter
- 1/2 vanilla
- 2
- 1
Instructions:
1. Preheat over to 375 degrees Fahrenheit.
2. Chop/dice the chocolate bars and set aside.
3. Combine brown sugar, butter, egg, and vanilla in a medium sized bowl with a hand mixer.
4. Pour in pancake mix and keep mixing.
5. Pour in the candy, but combine with a fork, not the mixer.
6. Shape dough into whatever sized balls you want and place on an ungreased cookie sheet.
7. Bake for eight to ten minutes.
Title: Chocolate Pecan Pie Cobbler
Ingredients:
- 8 corn syrup
- 1 sugar
- 1 eggs
- 3 whole pecans
- 2 ice cream
- 1 1/2
- 1
Instructions:
1. Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated.
2. Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes.
3. Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.
Title: “White Caprese" Cake Gluten Free
Ingredients:
- 300 white chocolate
- 300 sugar
- 220 butter
- 180 eggs
- 6 flour
- 1 lemons
- 3 baking powder
- 50 powdered sugar
- 16
- 1
Instructions:
1. Blitz in the mixer almonds till very small pieces but not too thin (like almond flour). Set aside.If you have almonds with skin, boil them for 5 minutes to peel them easily.
2. Melt chopped white chocolate in microwave oven or in a small pot over a bigger one with boiling water (bain-marie). Grate lemon skin into a small cup and set aside.
3. Mix eggs with sugar and add the lemon zest and the soft butter. Keep mixing, add tepid chocolate, almonds, limoncello, the sift flour and the baking powder at the end.
4. Butter and flour a 28/30 cm cake tin, pour in the cake mixture. Bake in the preheated oven at 170°C for 40 minutes.
5. NB: pay attention to the face of the cake that burns easily. After 20 minutes passed, put a tinfoil over the cake and keep cooking.
6. Cool and sprinkle with powdered sugar.
Title: Vinegar Cake (No Eggs!)
Ingredients:
- 3 flour
- 1/4 baking soda
- 2 sugar
- 2 salt
- 1 vinegar
- 2/3 vanilla
- 4 water
- 2 sugar
- 2 butter
- 2 milk
- 1/2
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 13-inch cake pan.
3. Mix all cake ingredients and pour into pan.
4. Bake for 30-40 minutes.
5. Leave cake in pan and cut into squares while cake is warm.
6. Pour Glaze over warm cake.
7. Glaze:.
8. Put all ingredients into a saucepan.
9. Bring to a boil and boil 3 minutes, stirring continuously.
10. Pour over warm cake.
11. Delicious warm, but also delicious after the glaze has cooled and "set" a little! :).
Title: Cream Filling for Cupcakes
Ingredients:
- 1/4 butter
- 1/4 shortening
- 2 confectioners' sugar
- 1 salt
- 3 milk
- 1 vanilla extract
Instructions:
1. In a large bowl, beat butter and shortening together until smooth.
2. Blend in confectioners' sugar and pinch of salt (if butter is unsalted).
3. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla.
4. Beat until light and fluffy.
5. Fill a pastry bag with a small tip.
6. Push tip through top and fill each cupcake.
7. Enjoy!
Title: The Concorde
Ingredients:
- 5 powdered sugar
- 150 cocoa powder
- 35 granulated sugar
- 150 granulated sugar
- 9 bittersweet chocolate
- 60 butter
- 375 powdered sugar
- 6
- 225
- 150
Instructions:
1. To make the meringues:
2. Preheat the oven to 300 degrees Fahrenheit.
3. Mix the cocoa powder and the powdered sugar.
4. Whip the egg whites until stiff (about 5 minutes). Halfway through, add 60 grams of granulated sugar to help them keep their shape.
5. When stiff, add the remainder of the granulated sugar at low speed.
6. Fold in the cocoa sugar mixture with a spatula gently.
7. Prepare two cookie sheets with silpats or wax paper.
8. Spoon half of your meringue batter into a pastry bag or a ziploc bag with the corner cut off.
9. Pipe your meringue batter onto a cookie sheet in three ovals 6 inch long and 4 inch wide.
10. Fill the other cookie sheet with long straight lines of meringue batter.
11. Cook in the oven for 40 to 50 minutes, until the meringue is hard but not burnt. Check the meringue frequently to ensure it does not burn.
12. Remove from the oven, and when cool, cut the long strips into one inch long pieces.
13. To make the mousse:
14. Melt the chocolate in a water bath.
15. Remove from the heat and beat in the butter (room temperature, not melted). The consistency should be like pudding. Fold in the powdered sugar.
16. Add the egg yolks, making sure the mixture is relatively cool so that it is ready to be mixed with the egg whites.
17. Beat the egg whites until stiff, adding 20 grams of sugar half-way through to keep them firm.
18. Pour the chocolate mixture on top of the egg whites, and fold it carefully together, rotating the bowl a quarter turn after every fold. You want to be very gently to maintain as much of the air as possible.
19. Put the mousse in the fridge for an hour to chill.
20. To assemble the cake:
21. On a serving dish, lay one oval meringue disk.
22. Cover the meringue disk with chocolate mousse.
23. Lay another meringue disk on top of the mousse.
24. Cover it with more mousse and repeat with the last meringue disk.
25. Cover the entire cake with chocolate mousse and then decorate it to fully cover most of the mousse with the inch-long meringue pieces.
26. Dust with a little powdered sugar.
27. Refrigerate before serving. The cake tastes best if made the day before.
Title: Moist Ginger Cake
Ingredients:
- 200 self raising flour
- 200 caster sugar
- 200 margarine
- 3 eggs
- 4 golden syrup
- 2 gingerroot
- 2 ginger syrup
- 2 ground cinnamon
- 2 cocoa powder
- 2
Instructions:
1. Preheat over to 180°c.
2. mix the sugAr and margarine in a bowl till light and fluffy.
3. Add one egg and some flour with cocoa powder and fold in to the mix.
4. Repeat till all egg and flour is gone.
5. Grate the stem ginger or chop into small pieces and add into the mix.
6. Add 4 tablespoons of golden syrup to the mixture.
7. Add 2 tablespoons of syrup from a jar of stem ginger as well.
8. Add the cinnamon and orange extract to the mix and fold for a minute or two to get some air into the mixture.
9. Place the mixture into one 9 inch cake tin (or any tin you like to use).
10. Place just above the middle of the oven for 30 too 35 minutes.
11. Take out of the oven and leave to cool slightly before removing it from your cake tin.
12. Enjoy with whatever else you like.
Title: Peanut Butter Cookies
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 1 ground flax seeds
- 3 water
- 1 1/4 light brown sugar
- 3/4 margarine
- 1/2 vanilla extract
- 3 peanuts
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 375 dgrees.
2. In a small bowl, combine the flour, baking soda, and salt.
3. Whip the ground flax seeds and water until thick and creamy.
4. In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
5. Beat at medium speed with a hand dmixer until well blended.
6. Add flax seed mixture and beat until just combined.
7. Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
8. Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
9. Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
10. Bake cookies for 10-12 minutes or until set and just beginning to brown. Do not overbake.
11. Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.
Title: All Purpose Blueberry Sauce
Ingredients:
- 2 fresh blueberries
- 1/2 frozen blueberries
- 1/3 water
- 1 honey
- 1 lemon juice
- 1 cinnamon
- 2 nutmeg
- 2 cornstarch
- water
Instructions:
1. In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
2. Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
3. Mix cornstarch with the 2 Tablespoons water.
4. Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
5. Serve sauce warm or cold.
Title: Chendol (jen Dol)
Ingredients:
- 10 screwpine leaves
- 2 -3 palm sugar
- 1/2 granulated sugar
- 5 water
- 1 coconut
- 4 1/2 salt
- 1
Instructions:
1. Pound screwpine leaves to extract the juice.
2. Add sufficient water to the juice with green food coloring to make 2 cups.
3. Mix green pea flour with the juice.
4. Cook this mixture over medium heat stirring continuously until it bubbles.
5. Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.
6. Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
7. Drain off the water and chill the chendol.
8. Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
9. Strain and cool the syrup.
10. Add the remaining water to the grated coconut and extract coconut milk.
11. Add a good pinch of salt to the coconut milk.
12. To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
13. Top the bowl with ice shavings and serve immediately.
14. Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.
Title: Gingerbread Blokes
Ingredients:
- 300 self raising flour
- 1 salt
- 3 ground ginger
- 100 caster sugar
- 50 margarine
- 3 golden syrup
- 4 milk
- currants
Instructions:
1. Heat oven to Gas mark 3.
2. Place flour, salt and ginger in a suitable mixing bowl.
3. Warm sugar, fat and syrup together and add to the dry ingredients, mix well.
4. Add milk and mix to a firm consistency, Knead lightly with hands.
5. Roll out and cut out with a ginger bread man cutter.
6. Place on a GREASED! baking tray.
7. Mark the eyes with currants and put some down the body to pose as buttons.
8. Bake for 10-15 minutes.
Title: Orange-Pecan-Spice Pound Cake
Ingredients:
- 2 pecans
- 1 butter
- 3 sugar
- 6 eggs
- 4 all-purpose flour
- 1/8 salt
- 1/2 baking powder
- 3/4 milk
- 2 ground cinnamon
- 2 ground nutmeg
- 1 vanilla extract
- 1 ground cloves
- 1 orange
- 1 sugar
- 1/2 pecan halves
- 1 light corn syrup
- 1
- 3
Instructions:
1. Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
2. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.rnPreheat oven to 300°F.
3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
4. Add eggs, 1 at a time; beating until blended after each addition.
5. Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
6. Beat at low speed until blended after each addition.
7. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
8. Spoon batter evenly into prepared pan.
9. Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
10. While cake is baking, prepare Orange Syrup (see below).
11. Cool in pan on wire rack for 20 minutes.
12. Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
13. While cake is cooling, bake Glazed Pecan Halves (see below).
14. Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
15. Let cake cool completely on wire rack.
16. Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
17. For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
18. Set orange rind aside.
19. Squeeze orange to get 1/2 cup juice.
20. Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
21. Bring mixture to a boil over medium high heat, and boil 2 minutes.
22. Makes about 1 cup.
23. For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
24. Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
25. Arrange pecan halves in an even layer in a pan.
26. Bake at 350°F for 12 minutes; stir using a rubber spatula.
27. Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
Title: Sticky Toffee Pudding Cupcakes
Ingredients:
- 1 1/2 self-raising flour
- 2/3 brown sugar
- 1/2 milk
- 1 egg
- 1 vanilla extract
- 3 sweet butter
- 1 1/4 dates
- 1/2 brown sugar
- 2 sweet butter
- 2/3 boiling water
Instructions:
1. Preheat oven to 375°; line 8 muffin tins with baking parchment.
2. In a bowl, combine flour and sugar.
3. In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes.
4. Pour the batter over the flour mixture; stir with a wooden spoon.
5. Fold in the dates; scrape mixture into the muffin pans, filling each about halfway.
6. For the topping: sprinkle 1 tablespoon of the sugar on top of the batter in each cup.
7. Add ½ tablespoon butter, then pour about 1 table water over each.
8. Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan.
9. Invert onto plates, peel off the parchment; serve immediately.
Title: Butterscotch Swirl Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 3 baking soda
- 1 baking powder
- 1 sour cream
- 1 instant butterscotch pudding mix
- 1 butter
- 3/4 brown sugar
- 1/4 milk
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1 pecans
- 1
- 1/4
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
3. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans. Yield: 12 servings.
Title: Quickie Sundae (Microwave)
Ingredients:
- 3 bananas
- 1/4 orange marmalade
- 1 orange, juice and zest of
- vanilla ice cream
Instructions:
1. In a glass microwave safe dish combine bananas, marmelade and juice and grated zest of one orange, stir to combine.
2. Cover dish with wax paper.
3. Cook on medium for 1 1/2 minutes in the microwave.
4. In four bowls, place one scoop of ice cream in each bowl.
5. Pour warm topping over ice cream and garnish with whipped cream and cherries (if desired).
Title: Blueberry Cake
Ingredients:
- 2 sugar
- 1/8 mace
- 1/4 lemon, rind of
- 1 butter
- 1 blueberries
- 1/2 sugar
- 1 flour
- 2 lemons, rind of
- 1/8 mace
- 2 butter
- 1 1/3 flour
- 3/4 baking powder
- 3/4 baking soda
- 1/4 mace
- 1/8 salt
- 6 butter
- 1/2 sugar
- 2 eggs
- 1 1/2 lemons, rind of
- 1/2 vanilla
- 2/3 sour cream
- powdered sugar
Instructions:
1. Preheat oven to 350-degrees F.
2. Butter a 8x8- inch baking pan.
3. Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
4. Set aside.
5. Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
6. Cut butter in pieces and place over blueberries.
7. Bake for 10 minutes.
8. While blueberries are cooking, prepare cake mixture.
9. Sift next five ingredients (flour- salt) in a medium bowl.
10. Set aside.
11. Cream butter in a seperate bowl using an electric mixer.
12. Add sugar and beat for 1 minute until light and fluffy.
13. Beat in eggs, 1 at a time.
14. Blend in lemon peel and vanilla.
15. Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
16. Drop batter by large spoonfuls on top of berries.
17. Spread to sides of dish.
18. Sprinkle with topping.
19. Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
20. Cool for 25 minutes before serving.
21. Sprinkle with powdered sugar, if desired.
Title: Lebkuchen (German Christmas Honey Cookies)
Ingredients:
- 1/2 honey
- 1/2 molasses
- 3/4 brown sugar
- 1 egg
- 1 lemon juice
- 1 lemon rind
- 2 3/4 flour
- 1/2 baking soda
- 1 cinnamon
- 1 clove
- 1 allspice
- 1 nutmeg
- 1/3 citron
- 1/3 sugar
- 1 water
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
2. Stir in brown sugar, egg, lemon juice and lemon rind.
3. Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
4. Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
5. Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
6. Place on a GREASED baking sheet about 1" apart.
7. Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
8. While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
9. Remove from heat and stir in confectioners sugar.
10. Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).
Title: Coffee Panna Cotta
Ingredients:
- 2 1/4 heavy cream
- 7 sugar
- 1/4 instant coffee granules
- 1 1/2 gelatin powder
- 1 1/2 vanilla extract
- chocolate-covered coffee beans
- coffee beans
Instructions:
1. Combine the cream, sugar and coffee in a small saucepan. Sprinkle the powdered gelatin on top and allow to sit for at least 3 minutes to soften ( if it doesn't become moist, stir into the mixture and then allow to sit).
2. Once the gelatin has softened, stir well to combine all the ingredients.
3. Cook over medium heat, stirring constantly, just until bubbles form around the edges.
4. Strain the mixture through a fine mesh strainer or a strainer lined with cheesecloth.
5. Add the vanilla extract and mix well.
6. Divide the panna cotta mixture among 6 small custard cups.
7. Cover tightly with plastic wrap ( making sure that the wrap does not touch the panna cotta's surface) and refrigerate until set, at least 2 hours.
8. Serve cold, garnished with chocolate coffee beans or regular coffee beans.
Title: Key West Lime Cheesecake Squares
Ingredients:
- 2 sugar
- 1 butter
- 1/3 cream cheese
- 2 1/2 evaporated milk
- 6 eggs
- 1 lime zest
- 2 fresh lime juice
- 1/2 all-purpose flour
- 4 baking powder
- 2 powdered sugar
- 1/3
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine animal cracker crumbs, nuts, coconut, 1/2 cup sugar, and butter in a medium bowl. Add egg white and combine well. Spread mixture in bottom of a 13x9" baking pan, pressing to make even crust. Bake in oven for 8 minutes and cool.
3. Combine cream cheese and 1/2 cup of sugar in bowl of electric mixer. Beat at medium speed until smooth. Add evaporated milk and beat well. Spoon cream cheese mixture over cooled crust. Bake in oven for 15 minutes; cool on rack for 10 minutes.
4. Whisk together remaining sugar, eggs, lime zest, lime juice in a medium bowl until well-combined.
5. Combine flour and baking powder in a small bowl; add to egg mixture, whisking to combine. Pour egg mixture over cream cheese layer in baking pan.
6. Bake an additional 40 minutes. Cool completely on a rack. Dust cooled cheesecake with powdered sugar. Cut into bite-size squares.
Title: Golden Lemon Pound Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 buttermilk
- 1 lemon peel
- 1 lemon juice
- 1 3/4 powdered sugar
- 2 lemon juice
- 2 milk
Instructions:
1. Heat oven to 325 deg F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.
2. Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
3. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
Title: chocolate frangelico fondue
Ingredients:
- 1/3 half-and-half
- 1/4 nonfat milk
- 8 powdered sugar
- 1 1/4 water
- 1/4 dark corn syrup
- 2 bananas
- 2 strawberries
- 4
- 2
Instructions:
1. Combine the first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly.
2. Stir in the sugar, water, liqueur, and syrup.
3. Cook for 10 minutes or until the mixture is smooth, stirring constantly.
4. Pour into a fondue pot.
5. Keep warm over low flame.
6. Serve with cake, banana, and strawberries.
Title: Hazelnut Brownies
Ingredients:
- 1 butter
- 2 1/4 sugar
- 1/2 eggs
- 4 cocoa powder
- 1 1/4 salt
- 1 baking powder
- 1 vanilla extract
- 1 all-purpose flour
- 1 chocolate
- 1 1/2
- 10
Instructions:
1. Pre-heat the oven to 350 degrees.
2. Butter a 9x13 baking dish.
3. In small saucepan over low heat, melt butter completely.
4. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly.
5. Do not allow sugar mixture to boil.
6. Remove from the heat and stir in the hazelnut spread until well combined.
7. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
8. Stir in the flour and baking melts until just combined.
9. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean.
10. The edges should be set and the center should still look slightly moist, but not uncooked.
11. Cool on a wire rack.
Title: Mom's Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 2 1/2 flour
- 1 baking powder
- 1 salt
Instructions:
1. Cream together shortening, sugar, eggs, and vanilla.
2. Sift together and stir in flour, baking powder, and salt.
3. Chill for 1 hour.
4. Roll dough out and cut with cookie cutter.
5. Bake at 400 degrees from 6-8 minutes.
6. Make sure you bake in the very middle of the oven or the bottoms will be too brown.