lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Tarte Tatin
Ingredients:
- 3 sugar
- 1 lemon juice
- 1 unsalted butter
- 1/2 frozen puff pastry
- 1 ginger
Instructions:
1. Preheat the oven to 400 degrees F.
2. Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter.
3. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly.
4. Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan.
5. Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart.
6. Serve the warm tart with gelato or whipped cream.
Title: Lavender and Honey Cupcakes
Ingredients:
- 1 sweet butter
- 1 self-rising flour
- 2 eggs
- 4 vanilla extract
- 1 cream cheese
- 1 powdered sugar
- 1 1/2 honey
- 1/3
- 2
Instructions:
1. Preheat oven to 400°; place 18 baking cups in muffin pans.
2. In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
3. Spoon batter into the cups; bake for 20 minutes or until tests done.
4. Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
5. To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
6. Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
7. Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.
Title: Amish Texas Chocolate Roll Cake
Ingredients:
- 5 eggs
- 1 white sugar
- 1 cake flour
- 1/4 salt
- 1 baking powder
- 3 cocoa powder
- 3 hot water
Instructions:
1. beat the egg yolks, sugar and 3 tbls hot water.
2. Beat the egg whites till stiff -- add all ingredients.
3. put in jelly roll pan lined with waxed paper and bake for 20-25 minutes at 350*.
4. cool in pan 5 minutes -- then invert onto a towel dusted with powdered sugar -- roll and when cool.unroll and fill with filling of your choice -- .
Title: Fruit Tart
Ingredients:
- 3 cornstarch
- 1 1/4 flour
- 1 1/2 sugar
- 1 1/2 pure vanilla extract
- 1/4 butter
- 1 flour
- 1 kosher salt
- 1/2 egg
- 1 1/2 sugar
- 1/8 berries
- 1 kiwi fruits
- 1/4
- 2
- 1
Instructions:
1. Start by making the cream filling, you need this chilled to finish your tarts.
2. Bring milk to just under a boil, in a heavy bottomed pan. Meanwhile mix egg yolks and sugar together in a heat proof bowl until it resembles a paste.
3. Sift flour and cornstarch into eggs. Stir into eggs, the eggs will be like a thick. Paste. Stir out any lumps.
4. add a small stream of the scalded milk to eggs,being careful not to add too much, as the eggs will cook and curdle.
5. once the egg mixture is tempered, put the eggs/milk mixture into the pan with the rest of the milk, on medium heat. Stir or whisk constantly. The flour and starch will quickly thicken the creme. Do not stop stirring. Make sure you leave the creme to come to a boil, and big bubbles come to the top. Boil for at least 2 minutes, otherwise your creme will taste like flour, and will thin after cooling.
6. Remove from heat, whisk in vanilla and brandy or other liqueur.
7. Put into clean container and cover surface with plastic wrap so that a skin does not form.
8. chill.
9. Whisk again, or beat with an immersion blender just before assembling your tarts.
10. Make pastry dough.
11. I use a mixer.
12. Beat butter until soft.
13. add sugar, beat till light and fluffy.
14. Add 1 egg, slightly beaten, mix until just incorporated.
15. Whisk salt into flour.
16. add flour and salt to mixer all at once and continue to mix on low speed until the mixture forms a ball.
17. Divide dough into 6 equal size balls. Press each ball into about a 5 inch disk. Wrap each one in plastic wrap and refrigerate for at least 15 minutes.
18. wit your fingers press the disk into the tart pans, going up the sides. The dough should come up and over the sides, trim excess with a knife. The crust will be about a quarter of an inch, make sure there us no space between the bottom and sides. Repeat for all 6.The
19. prick the bottoms with a fork.
20. Cover and put in freezer for 30 minutes.
21. Bake on a cookie sheet in 350 degree oven for 17 minutes. They should be golden brown. Let cool.
22. For glaze.
23. heat apricot preserves in microwave until bubbly. Use a strainer and a spoon to make sure you remove any chunks from preserve.
24. Glaze empty tart shells with apricot jelly.
25. For topping.
26. Slice kiwi fruit, arrange clean berries by type.
27. Assembly.
28. Remove tarts from pans and put on serving plates.
29. Whisk creme. Fill each tart shell with creme, top with fruit, glaze fruit with pastry brush.
30. Cover till ready to serve. Can be made hours ahead and kept in cool or refrigerator.
Title: Texas Sandies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/4 light brown sugar
- 1 pure vanilla extract
- 1 flour
- 2 1/4 pecans
- 1/2 sugar
Instructions:
1. Cream butter and sugars until light and fluffy. Beat in egg yolk and vanilla.
2. Stir in the flour, half a cup at a time, blending in well. Stir in pecans.
3. Roll into 1-inch balls. Roll in sugar.
4. Place on ungreased cookie sheets. Press with bottom of a glass to 1/8-inch thickness.
5. Bake at 350 degrees for 10 minutes.
6. Lower heat to 300 degrees. Bake cookies 12 minutes longer until just light brown on bottom.
7. Cool a minute before removing to a rack to complete cooling. Store airtight.
Title: Vegan Chocolate Strawberry Pudding
Ingredients:
- 5 strawberries
- 2 Splenda sugar substitute
- 1/4 skim milk
- 1
Instructions:
1. Heat the oven to about 400 degrees F. Slice and hull the strawberries, then plop them in an oven-safe container, sprinkle with half of the sweetener, and place in the oven.
2. Meanwhile, plop the tofu, milk, cocoa, and sugar into a food processor, and pulse to mix (there will be some flecks of tofu, ignore them for now).
3. Let the strawberries cook for about 15 more minutes, checking often. Once you can see significant liquid in the bowl, remove from the oven.
4. Spoon about half of the strawberries and half of the juice into the food processor, and process until smooth. Scrape into a bowl, and mix in the remaining cooked strawberries. Enjoy!
Title: Chocolate Cherry "dump" Cake
Ingredients:
- 2 cherry pie filling
- 1 butter
- 1 pecans
- 2 1/4 white sugar
- 1/8
Instructions:
1. Dump the 2 cans of cherry pie filling into the bottom of the pan.
2. Sprinkle the box of chocolate cake mix evenly on top of that.
3. Distribute the butter slices on top of the cake mix.
4. Spread the pecans evenly over the butter and cake mix.
5. Fianally, sprinkle the sugar over all.
6. Bake in the oven for 30-45 minutes and serve warm!
7. This is also delicious with a scoop of vanilla ice cream!
Title: Rich Lemon-Poppy Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/4 poppy seed
- 8 butter
- 1 buttermilk
- 1 milk
- 4 white vinegar
- 1/2 eggs
- 1/2 baking powder
- 1/2 baking soda
- 4 salt
- 1/2 lemon peel
- 1 vanilla
- 1 -2 powdered sugar
- lemon juice
Instructions:
1. Heat oven to 325°F Cream together the butter and sugar with a hand mixer, or in the bowl of a stand mixer. Add the eggs one at a time, mixing thoroughly after each addition.
2. Combine all dry ingredients in another bowl, and whisk together lightly. Add 1/3 of the dry ingredients to the butter/sugar/egg mixture and combine until just moistened. Add ½ the buttermilk and combine. Add ½ the remaining dry mixture, then the remaining buttermilk, and lastly, the remaining dry mixture. Beat at low speed, scraping bowl often, just until all ingredients are moistened. Increase speed to high. Beat, scraping bowl often, until well mixed.
3. Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube (angel food cake) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. (I used two loaf pans, no flour and baked for 30-35 minutes. It gave the cakes a nice crusty buttery outside, more like a quickbread.).
4. Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake.
Title: Cranberry Steamed Puddings
Ingredients:
- 120 craisins
- 100 butter
- 75 brown sugar
- 3/4 golden syrup
- 1/4 eggs
- 2 self-raising flour
- 1 icing sugar
- 3/4 vanilla custard
Instructions:
1. Place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.
2. Preheat oven to 180C or 160C fan forced.
3. Grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.
4. Stir eggs through fruit, then breadcrumbs and flour until combined.
5. Fill prepared moulds and then place in a baking pan and add enought hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.
6. Bake for 1 to 1 1/4 hours or until firm when touched.
7. Remove moulds from baking pan and let sit in the mould for 10 minutes before inverting onto serving plate/s.
8. Dust with icing sugar and drizzle with custard.
Title: Baked Apple Delight
Ingredients:
- 4 apples
- 4 honey
- 4 ground cinnamon
- 1 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Wash and core the apples.
3. Place apples in an oven-safe dish.
4. Drizzle the honey, sprinkle walnuts and dust the cinnamon over the apples.
5. Bake in oven for about 30 minutes.
6. Allow to cool for a few minutes before serving.
Title: Oatmeal Muffins
Ingredients:
- 1/2 old fashioned oats
- 1/3 flour
- 1/3 pecans
- 1/3 light brown sugar
- 1 1/4 ground cinnamon
- 1/8 salt
- 4 unsalted butter
- 2 unsalted butter
- 2 old fashioned oats
- 6 unsalted butter
- 1 3/4 flour
- 1 1/2 salt
- 3/4 baking powder
- 1/4 baking soda
- 1 1/3 light brown sugar
- 1 3/4 milk
- 2 eggs
Instructions:
1. The Topping:
2. Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
3. The Muffins: .
4. Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to ­thoroughly combine; set aside. .
5. Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.
6. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about 1/2 cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.
Title: Dessert Fries
Ingredients:
- 1 sweetened condensed milk
- 1
Instructions:
1. Also required:
2. paper muffin cup liners.
3. In microwave melt peanut butter chips with milk. Stir until smooth. Pour into a foil lined and greased 9 inch baking pan. Cool completely at room temperature. Lift out of pan and invert on cutting board.
4. Remove foil. Cut into about 3 inch by 1/4 inch strips. Fold muffin cup liners in half, pressing out creases; fold in half again, point under; use as holder for fries. Use red icing for ketchup if desired.
Title: Pineapple Right Side up Cupcakes
Ingredients:
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 allspice
- 1 crushed pineapple
- 1/4 sugar
- 1/2 vanilla extract
- 1 crushed pineapple
- 1 sugar
- 1/4 arrowroot
- 1 vanilla
- 1/2 maraschino cherries
- 12
Instructions:
1. Cupcakes:
2. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
3. Sift together flour, baking powder, salt, cinnamon, ginger and allspice.
4. Combine pineapple, oil, sugar and vanilla in blender and puree.
5. Add the wet mixture to the dry and mix well.
6. Pour batter into cupcake liners so they are half full.
7. Bake for 25-30 minutes.
8. Cool for at least 10 minutes on wire rack.
9. Topping:
10. Combine all ingredients in a small saucepan and bring to boil for 30 seconds stirring constantly.
11. Reduce heat to low and stir for one more minute.
12. Immediately scoop topping onto cupcakes.
13. Place cherry or raspberry on top.
14. Chill for 30 minutes.
15. Indulge!
Title: Chocolate Chocolate Chip Cookies
Ingredients:
- 1 1/4 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 3/4 baking soda
- 1 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. In a Bowl, whisk together the flour, cocoa, baking soda, and salt.
3. In another bowl, cream the butter and the sugar. Add the eggs one at a time. Add the vanilla.
4. Add half of the flour mixture to the butter mixture and fold inches.
5. Add 1/2 the chocolate chips and fold inches.
6. Add the remaining flour mixture and fold in.
7. Add the remaining chocolate chips and fold inches.
8. Roll into small balls and bake on a baking tray for 8-10 minutes. Allow to cool a little before enjoying them with a big glass of milk.
Title: Philly Cream Cheese Cream Puff Ring
Ingredients:
- 1 water
- 1/2 margarine
- 1 flour
- 1/3 salt
- 4 eggs
- 2 cream cheese
- 1 1/2 powdered sugar
- 1 vanilla
- 1 bananas
- 2 milk
- 1
Instructions:
1. Bring water and margarine to boil.
2. Add flour and salt; stir vigorously over low heat until mixture forms ball.
3. Remove from heat.
4. Add eggs, one at a time, beating well after each addition.
5. Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring.
6. Bake at 400 degrees, 50 to 55 minutes or until golden brown.
7. Remove from cookie sheet immediately; cool.
8. For filling and topping:
9. Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended.
10. Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill.
11. Carefully cut top from ring; fill with whipped cream and banana mixture. Replace top.
12. Add remaining sugar, chocolate and milk to reserved cream cheese mixture; mix well. Spread over ring.
Title: Quinoa Oatmeal Cookies
Ingredients:
- 1/3 quinoa
- 2/3 water
- 1 rolled oats
- 1 sweetened coconut
- 1/2 whole wheat flour
- 1/2 all-purpose flour
- 2 bananas
- 3/4 brown sugar
- 1 apples
- 1/2 applesauce
- 1 peanut butter
- 1 vanilla extract
- 1 salt
- 1 baking powder
- 3/4 baking soda
Instructions:
1. Bring the water to a boil in a saucepan. Rinse the quinoa and add to the water, cover the pan, reduce heat to medium low and cook at a simmer until the water is absorbed, approximately 15 minutes.
2. Preheat the oven to 350°F Lightly grease 3 baking sheets and set aside.
3. In a large bowl, combine everything except for the chocolate chips, and mix until well blended. Fold the chocolate chips into the quinoa mixture.
4. Using a small ice cream scoop, drop the cookie dough onto the prepared cookie sheets.
5. Bake until browned around the edges, 15 to 20 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack.
Title: Mrs Saunders' Poo Cake
Ingredients:
- 12 baking chocolate
- 4 unsalted butter
- 405 raisins
- 10 walnuts
- 1
- 3
Instructions:
1. Melt 6oz of the chocolate and all of the butter in a saucepan with the condensed milk, being careful to ensure that the mixture does not get hot enough to boil.
2. Stir in the biscuits, raisins and walnuts.
3. Line a tin or platter with foil and use it as a base on which to form the mixture into a log shape.
4. Chill in the refrigerator for 1 hour.
5. Melt the remaining 6oz of chocolate and use to coat the cake. Refrigerate until hardened or until ready to eat.
Title: Chocolate Chip Cookies
Ingredients:
- 170 butter
- 170 plain flour
- 85 icing sugar
- 55 cornflour
- 1 chocolate chips
Instructions:
1. Cream butter and sugar, add sifted flour and cornflour.
2. Mix well and add choc-bits.
3. Form into small balls and flatten with fork slightly.
4. Bake in moderate oven 10-15 minutes.
Title: Sassy Cinnamon Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 2 1/2 flour
- 1/2 baking soda
- 1 cream of tartar
- 1/4 salt
- 1 pecans
- 1 sugar
- 2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 375*.
2. if using dark or nonstick pans, heat oven to 350*.
3. beat 1 1/2 cups sugar, butter, vanilla and eggs in large bowl, on medium speed --
4. stir in flour, cream of tartar, baking soda.
5. and salt.
6. stir in cinnamon chips and pecans.
7. mix 2 tbls of sugar and the cinnamon in a small bowl --
8. shape dough by 1/4 cupfuls into balls.roll in cinnamon sugar mixture.
9. place balls 3" apart on ungreased cookie sheet -- do not flatten.
10. bake 13-17 minutes or until set and light brown.
11. immediately remove to rack to cool completely.
Title: Almond Sponge Cake - (Spain-Bizcocho De Almendras)
Ingredients:
- 1 eggs
- 6 cake flour
- 1 1/8 salt
- 1 sugar
- 1 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Grind almonds in electric blender or pound in mortar to fine paste. Beat three whole eggs and three yolks with sugar and salt until thick and light yellow.
3. Fold in three egg whites beaten to stiff peak. Gradually sift in flour mixed with ground almonds.
4. Fold no more than necessary to make an evenly blended mixture. Pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour.
5. Bake 25 to 30 minutes in 375F oven or until toothpick inserted in middle of cake comes out clean.
6. Invert cake over rack or wax paper sprinkled with powdered sugar.
7. If you have used wax paper, cake will come out instantly; wait until it cools to remove the paper on which it baked. If you have not used wax paper, leave cake inverted in pan until cool. Sprinkle with powdered sugar just before serving.
8. Makes one 9-inch loaf cake.
Title: Sweet Potato Cake With Orange Glaze
Ingredients:
- 1 pecan halves
- 1 sweet potatoes
- 3 all-purpose flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 baking soda
- 1 ground ginger
- 1/4 salt
- 1 unsalted butter
- 1 granulated sugar
- 1 light brown sugar
- 4 eggs
- 1/2 buttermilk
- 2 vanilla extract
- 1/4 granulated sugar
- 1/4 orange zest
- 1
Instructions:
1. Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
2. Place pecan halves on bottom of pan in even layer.
3. Using colander, drain sweet potatoes well.
4. In a bowl, mash potatoes until smooth.
5. In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
6. In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
7. With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
8. Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
9. Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
10. Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
11. Brush over pecans, letting some glaze run down sides of cake.
Title: Choc Chilli Cake
Ingredients:
- 1/3 cocoa powder
- 1/3 hot water
- 150 dark chocolate
- 150 butter
- 1 1/3 brown sugar
- 1 hot chili powder
- 4 -5 eggs
- 4
Instructions:
1. Grease and line a cake tin.
2. Combine cocoa and water, stir until smooth.
3. Add all other ingredients, except the eggs.
4. Sir until combined.
5. Stir in egg yolks, one at a time.
6. Beat egg whites until soft peaks form.
7. Fold in chocolate mix in 2 batches.
8. Bake at 180C for 1 1/4 hours or until firm.
9. Cool in the pan.1.
Title: Toffee Bars
Ingredients:
- 1 margarine
- 1 light brown sugar
- 1 vanilla
- 2 all-purpose flour
- 6 chocolate chips
- 1 walnuts
Instructions:
1. Thoroughly cream together margarine, sugar and vanilla.
2. Add flour, mix well.
3. Stir in chocolate chips and walnuts.
4. Press mixture into ungreased 15 1/2 x 10 1/2 x 1 jelly roll pan.
5. Bake at 350* for 25 minutes or until browned.
6. Over baking will make it hard.
7. While still warm, cut into bars.
8. Cool before removing from pan.
Title: Orange Mousse with Strawberry Sauce
Ingredients:
- 1 1/2 boiling water
- 2 orange gelatin
- 2 orange zest
- 1 water
- 3/4 non-dairy whipped topping
- 1 frozen sliced strawberries in syrup
- 1
Instructions:
1. Place gelatin and orange peel in a large bowl, add boiling water and stir until gelatin dissolves.
2. Add cold water and juice, stir and refrigerate 1 1/4 hours or until thickened to the consistency of a raw egg white.
3. Add whipped topping, whisk until smooth and pour into an oiled 6 cup mold.
4. Refrigerate 3 hours or until firm.
5. Place berries in a blender and process until smooth.
6. Unmold mousse on a serving plate, spoon some of the puree on top and garnish with whipped toppng.
7. Serve with the remaining puree and topping.
Title: Cream Cheese Bells
Ingredients:
- 7 butter
- 8 cream cheese
- 2 flour
- 2 1/2 ground pecans
- 2 1/2 sugar
- 1/2 butter
- 1/4 powdered sugar
- 1
Instructions:
1. in bowl, cream butter and cream cheese.beat in egg yolks, gradually add flour, cover and refrigerate overnight --
2. remove from refrigerator 1 hour before rolling.
3. to prepare FILLING:.
4. combine nuts, sugar, butter and egg white.mix well.set aside.
5. divide dough into 4ths.roll into 1/8" thickness.
6. cut with round cutter, place 1" apart on ungreased cookie sheet.
7. place 1 tsp filling in center of each circle.shape into a cone by folding edges together --
8. bake at 350* for 12-15 minutes or lightly browned --
9. roll warm cookies in powdered sugar.
10. place on wire rack to cool.
11. if cookie "opens".gently press together with fork while still warm.