lumicero/recipes-ing2inst huggingface dataset:
Title: Hawaiian Wedding Cake
Ingredients:
- 1 crushed pineapple
- 2 vanilla instant pudding mix
- 1 cream cheese
- 1 flaked coconut
- 1 walnuts
- 1/2 maraschino cherries
- 1/2
- 0.5
Instructions:
1. Prepare and bake cake mix according to package directions; bake in a 10x15 inch pan and remove from oven and allow to cool.
2. Spread drained pineapple on top of cooled cake.
3. Prepare pudding as instructed on package and set aside.
4. In a medium bowl, beat cream cheese until smooth.
5. Mix in the prepared pudding.
6. Fold in the whipped topping.
7. Spread evenly over the pineapple.
8. Sprinkle top with coconut, chopped walnuts and maraschino cherries.
9. Store in refrigerator.
Title: Baci Di Dama (Almond Cookies)
Ingredients:
- 1 granulated sugar
- 1 vanilla
- 1/2 sugar
- 1
- 2
- 5
Instructions:
1. Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar.
2. Add the vanilla, beat egg whites till stiffened, then fold in the almonds.
3. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit.
4. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours.
5. Pre-heat the oven to 350ºF and bake for about 20 minutes
6. Remove from oven and cool. Amaretti may be kept in a sealed box for several days.
Title: Bread and Butter Pudding With Strawberries
Ingredients:
- 4 eggs
- 3/4 heavy cream
- 3/4 sugar
- 7 dark rum
- 2 unsalted butter
- 8 fresh strawberries
- 4
- 1
Instructions:
1. In a medium bowl, whisk together eggs, milk, cream, 3 tablespoons sugar, and rum. Set aside.
2. Spread the top of each slice of bread with generous amount of butter. Cut slices in half diagonally. In a 9-inch-round baking dish or cake pan, fan overlapping bread slices in one layer. (It is also fine for bread to overlap randomly.) Pour egg mixture over bread, and let stand 1 hour.
3. Preheat oven to 400º. Sprinkle pudding with 2 tablespoons sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
4. Meanwhile, in a medium bowl, combine strawberries with remaining 2 tablespoons sugar. Let stand while pudding bakes. Serve strawberries with baked pudding.
Title: Molly Katzen's/Moosewood Restaurant's Ukrainian Poppy Seed Cake
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 2 unbleached flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 poppy seed
- 1 milk
- 1 vanilla extract
- 3 fresh lemon juice
- 1 lemon rind
- 1/2 sugar
- 1 -2 fresh lemon juice
- 1 dry sherry
- 2 -3
Instructions:
1. Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
2. CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
3. Sift together the dry ingredients in a separate bowl.
4. Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
5. Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
6. Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
7. Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
8. ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
9. Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.
Title: Five Flavor Pound Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3 cake flour
- 3 sugar
- 1/2 baking powder
- 5 eggs
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Cream butter and Crisco together.
2. Sift flour, sugar, and baking powder together. Set aside.
3. Add eggs and milk to butter and Crisco.
4. Mix well. Add dry ingredients to mixture.Mix well.
5. Add flavorings last. Bake in a greased and floured tube pan, in a preheated 325°F oven for 1 hour and 15 minutes. Cool in pan 15 minutes.
6. Invert onto servings plate and cool completely.6-8.
Title: French Meringue & Meringue Mushroom
Ingredients:
- 2 cream of tartar
- 1 sugar
- 1/2 chocolate chips
- 1/4 cocoa powder
Instructions:
1. In a large bowl with an electric mixer at low speed, beat the egg whites until frothy. Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
2. Place the meringue in a piping bag or large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue. Cut off just the very tip of the exposed corner so the meringue can exit the bag. Then try it out by dotting four small beads of meringue at the corners of a cookie sheet. Set a sheet of parchment paper over the top; the meringue beads will provide a bond to hold the paper in place.
3. Make the mushroom caps by holding the bag over the parchment paper and push until a 1-inch mound of meringue forms. Wet the tip of your finger with water and gently round off any peaks to make a smooth surface.
4. For mushroom stems, form peaks on smaller mounds of meringue by pulling the bag up and away from the surface as you push.
5. Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they’re completely dry to the touch.
6. Optional:.
7. Melt the chocolate chips in a glass microwave-safe dish in the microwave for about one minute or until melted. Once cool, you can coat the bottom of the mushroom caps with dark chocolate, let them set, and then coat them again with white chocolate. Once the white chocolate is set, you can scratch in the mushroom gills using a toothpick, and attach the stem using a little more white chocolate.
8. Or, if not coating the bottom of the mushroom caps, make a hole smaller than a pea in the bottom of a mushroom cap with a toothpick or skewer. Dip the tip of the stem in the melted chocolate and press into the hole in the cap. Allow the chocolate "glue" to harden (it only takes a minute). Place the mushroom upright on its stem and dust the cap lightly with cocoa powder.
Title: Strawberry Crisp
Ingredients:
- 1 oatmeal
- 1 flour
- 1 brown sugar
- 1/4 walnuts
- 1/2 butter
- 1/2 sugar
- 3 fresh strawberries
Instructions:
1. Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly.
2. In another bowl, mix strawberries and white sugar together.
3. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.
4. Bake at 350º for 45 minutes. Serve warm or cold with whipped cream.
Title: Blueberry Bread Pudding
Ingredients:
- 4 butter
- 1/4 margarine
- 2/3 sugar
- 1/4 salt
- 2 blueberries
- 1/4 water
- 2 fresh lemon juice
Instructions:
1. In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water, and lemon juice.
2. Pack mixture into a generously buttered 1 1/2 quart baking dish.
3. Bake at 350, for 40 minutes, until set.
4. Serve blueberry bread pudding hot or cold with cream or a Bourbon Sauce.
Title: Peanut Butter Cookies With Chocolate Chunks
Ingredients:
- 1 3/4 all-purpose flour
- 2 baking soda
- 1 salt
- 1 unsalted butter
- 1 granulated sugar
- 1 dark brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 creamy peanut butter
- 6
Instructions:
1. Sift flour, baking soda, and salt into a medium bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars together until fluffy. Scrape down the bowl and add eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and peanut butter and beat until just incorporated.
3. Add half of the flour mixture and mix for 15 seconds. Add remaining flour mixture and mix until incorporated.
4. Using a spatula or wooden spoon, fold in chocolate. Cover bowl tightly and refrigerate for at least 3 hours.
5. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart. With palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
7. Sprinkle tops of cookies with granulated sugar and bake for 10 to 12 minutes, rotating pan halfway through baking time, until tops of cookies just begin to brown.
8. Remove pan from oven and cool on a wire rack for 5 minutes. Use a spatula to transfer individual cookies to the rack to cook completely (although they are also delicious warm).
9. The cookies can be stored, in an airtight container, for up to 3 days.
Title: Going Bananas
Ingredients:
- 1 banana
- 1 milk
- 1/4
Instructions:
1. Cut up the banana in slices and place in bowl. Then drizzle chocolate syrup all over the slices and cover with shredded coconut. Cover with milk and enjoy!
2. I also used to add warm honey along with the chocolate syrup sometimes -- it's really delicious too.
Title: Kathi's Toasted Marshmallow Cinnamon Candied Yams
Ingredients:
- 2 sweet potatoes in syrup
- 3 butter
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/8 ground nutmeg
- 1 ground cloves
- 1 salt
- 1 brown sugar
- 1/4 miniature marshmallows
- 2
Instructions:
1. Preheat oven to 350°F.
2. Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish.
3. Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
4. Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie).
5. If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
6. Sprinkle the brown sugar evenly over all the yams and butter pats.
7. Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
8. Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish).
9. Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
10. Bake at 350°F for a total of 30-40 minutes.
11. After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
12. Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
13. Continue to bake for the remaining time or until desired doneness.
14. Remove from oven and let set to cool for 15 minutes before serving.
Title: Baked Cinnamon Apples (Crock Pot)
Ingredients:
- 6 tart apples
- 1 golden raisin
- 1 granulated sugar
- 1/4 light brown sugar
- 1 cinnamon
- 1/8 nutmeg
- 3 cornstarch
- 4 butter
Instructions:
1. Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top.
2. Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through.
3. Serve and enjoy!
Title: Coconut Ambrosia Salad
Ingredients:
- 2 mandarin oranges
- 1 crushed pineapple
- 3 1/2 instant pistachio pudding mix
- 1 miniature marshmallows
- 1 1/4 milk
- 2
- 1/2
Instructions:
1. Combine all ingredients in a large bowl.
2. Mix together well and chill one hour before serving. Garnish with maraschino cherries, if desired.
Title: Warm Fresh Fig Fritters
Ingredients:
- 1/2 milk
- 1 egg
- 3/4 all-purpose flour
- 1/2 baking powder
- 1 salt
- 12 figs
- powdered sugar
Instructions:
1. In a bowl, whisk the milk and egg together; stir in the flour, baking powder, and salt until the mixture is smooth.
2. Heat the oil in a heavy deep skillet or saucepan over medium heat until it is hot enough to sizzle and brown a crust of bread (about 365°).
3. Using tongs, dip the figs, one at a time, into the batter, turning to thickly coat.
4. Fry 1-2 fritters at a time in the hot oil until golden all over, about 2 minutes per side.
5. Drain the fritters briefly on a double layer of paper towels; then transfer to a wire rack and sprinkle generously with powdered sugar; serve warm.
Title: Fruit Pizza
Ingredients:
- 18 cream cheese
- 1 powdered sugar
- 2 crushed pineapple
- 1 strawberries
- 10 kiwi fruits
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Roll out dough into one large cookie on a cookie sheet.
3. Bake approximately 10 minutes until lightly golden.
4. Remove when done and place on cooling rack.
5. Whip cream cheese, powdered sugar, and pineapple until well-blended and creamy.
6. Spread evenly over cookie crust.
7. Slice strawberries as thin as possible, set aside.
8. Peel and slice kiwis.
9. Arrange strawberries and kiwis in a pretty pattern over top.
10. Sprinkle with remaining powdered sugar.
11. Refridgerate until serving.
Title: Rhubarb Crumble
Ingredients:
- 2 rhubarb
- 1/4 sugar
- 1 butter
- 1 vanilla extract
- 1 cornstarch
- 1 all-purpose flour
- 1 baking powder
- 1/2 unsalted butter
- 3 brown sugar
- 3
Instructions:
1. Place a baking sheet in the oven and preheat the oven to 375°F
2. Heat the rhubarb in a pan on medium to medium low with the 1/4 sugar, 1 T butter, vanilla, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2 in pie plate (approx. 1 1/2 in deep).
3. To make the crumble topping, place the flour and baking powder in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.
4. Using a fork, stir in the sugars. Spread evenly over the fruit, attempting to cover all of it. (Exposed parts will bubble up). Bake on the sheet for 35-45 minutes. It's okay if it bubbles over a bit, this is what the pan is for.).
Title: French Vanilla Brickle Cake
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 banana cream instant pudding
- 4 eggs
- 1/2 sweetened condensed milk
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease generously and flour 10-inch Bundt®pan.
3. For cake, combine cake mix, pudding mix, eggs, sweetened condensed milk and butter in large bowl.
4. Beat at medium speed with electric mixer for 2 minutes.
5. Fold in brickle chips.
6. Pour into pan.
7. Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean.
8. Cool in pan 25 minutes.
9. Invert onto serving plate.
10. Cool completely.
11. For glaze, combine frosting and brown sugar in small bowl.
12. Stir in milk until blended.
13. Drizzle over cake.
14. Sprinkle with reserved brickle chips.
Title: Paula Deen's Peanut Butter Brownie Cupcakes
Ingredients:
- 1 - 21 1/2 water
- 1 1/3 eggs
- 1/2
- 3
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line 24 regular muffin cups with paper cupcake liners.
3. Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
4. Beat at medium speed for 2 minutes.
5. Fill the cups half full with brownie batter.
6. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
7. Bake for 18 to 20 minutes, until the cupcakes are set.
8. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.
9. Store in an airtight container.
Title: Ding Dong Cake
Ingredients:
- 4 flour
- 1 milk
- 1 sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Cook milk and flour until thick and cool.
2. Beat sugar and Crisco 4 minutes.
3. Add vanilla and beat 2 minutes more.
4. Spread between cake layer (all of it).
5. Then frost it with your favorite frosting and refrigerate for 2 hours.
Title: Coconut Pecan Cake
Ingredients:
- 1 egg
- 1 fat free cream cheese
- 1 powdered sugar
- 2 flaked coconut
- 1 pecans
- 2 1/2
- 1
- 1/2
Instructions:
1. Mix cake mix, diet sprite, egg & 1 teaspoons coconut extract.
2. Bake as directed on box.
3. Whip fat free cream cheese and 1 tsp coconut extract (this will make a glaze like consistency.).
4. Mix in powdered sugar.
5. When cake is done poke holes in cake and spoon the glaze on the cake.
6. Sprinkle with coconut and pecans.
Title: The Prime Rib's Strawberries Romanoff
Ingredients:
- 1 1/2 fresh strawberries
- 1/4 Cointreau liqueur
- 1/4 kirsch
- 1 1/2 creme fraiche
- 3 of fresh mint
Instructions:
1. Clean & hull the strawberries and marinate them in the Cointreau and Kirsch for 3 hours, stirring occasionally.
2. After they have marinated fold in the crème fraiche, then spoon the mixture into 3 tulip shaped champagne glasses. Garnish each serving with a spring of mint.
Title: Yogurt-Fruit Cup
Ingredients:
- 1 pears
- 1 low-fat vanilla yogurt
- 2 ground cardamom
- 1/2
Instructions:
1. Drain fruit and divide among 6 small dessert bowls.
2. Top with yogurt and nuts and sprinkle lightly with cardamom.
3. Serve immediately.
Title: Bolo De Cereveja (Beer Cake)
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 1 beer
- 3 all-purpose flour
- 1 baking powder
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, using the high speed of an electric mixer, beat the sugar with the butter, until smooth, about 1 minute.
3. Beat in the egg yolks, at medium speed, until the ingredients are fluffy and pale yellow, about 2-3 minutes.
4. Pour in the beer, mixing to blend. Add the flour and the baking powder and mix thoroughly, about 1 minute.
5. In a separate bowl, using clean beaters, beat the egg whites until stiff. Gently fold the beaten whites into the batter.
6. Pour into a lightly greased and floured 10 inch tube pan and bake in the preheated oven until a wooden skewer comes out clean and the cake springs back when lightly pressed with your finger, about 50 minutes.
7. Cool about 5 minutes before removing from the pan.
Title: Mom's Best Brownies
Ingredients:
- 1/2 butter
- 6 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1
- 3/4
- 1/2
Instructions:
1. preheat oven 350.
2. melt butter in the microwave, then wisk in cocoa and oil and mix well.
3. Stir in sugar, eggs and vanilla.
4. Beat LIGHTLY by hand till combined.
5. Stir in flour and nuts.
6. Spread in 8x8x2 pan.
7. Bake for 25-30 minute or until a toothpick comes out clean.
Title: Blueberry Lemon Picnic Cake
Ingredients:
- 3/4 butter
- 1 granulated sugar
- 4 eggs
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 ground nutmeg
- 1/2 milk
- 2 lemon rind
- 1 vanilla
- 2 blueberries
- 1/2 granulated sugar
- 2 lemon juice
Instructions:
1. In a large mixing bowl, beat the butter until creamy.
2. Gradually beat in the sugar, beating until the consistency of thick whipped cream.
3. Beat in the eggs, one at a time, beating well after each addition.
4. Stir together the flour, baking powder, salt and nutmeg.
5. Stir into the creamed mixture alternately with the milk.
6. Stir in the lemon rind and vanilla.
7. Fold in the blueberries.
8. Spread in a greased 9" x 13" cake pan.
9. Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
10. Let stand in the pan for 5 minutes.
11. If making the glaze, stir together the sugar and lemon juice.
12. Let it stand for 20 minutes.
13. Spoon over the warm cake and spread evenly.
14. Let cool completely in the pan on a rack.
Title: Lemon Squares
Ingredients:
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1/3 granulated sugar
- 1/3 eggs
- 3 granulated sugar
- 1 1/4 lemon rind
- 1 lemon
- 1/3 all-purpose flour
- 3 baking soda
- 1/2
Instructions:
1. BASE: In a food processor, pulse together ingredients for the base, until well combined (or mix with hands). Press into ungreased 8-inch square baking pan.
2. Bake in 325F oven for 12-15 minutes, or until just starting to lightly brown on edges. Let cool 10 miinutes.
3. TOPPING: Prepare topping in large bowl, whisk together eggs and sugar until frothy. Whisk in lemon rind and juice,
4. In small bowl, mix together flour and baking powder; stir into topping mixture. Pour mixture over base.
5. Bake 25-30 minutes or until just set in center,.
6. Let cool completely.
7. Makes 16 squares.
Title: Cream Cheese and Chocolate Pudding Parfait
Ingredients:
- 1 chocolate pudding
- 1 maraschino cherry
- 1
Instructions:
1. Mix Cream Cheese according to instructions.
2. Mix Pudding according to instructions.
3. Get out parfeit/dessert dish.
4. Alternate first cream cheese then pudding.
5. Do this until desired amount.
6. Sprinkle gram cracker crust on top (opt).
7. Place three candied cherries on top.
8. This is a very rich recipe.
9. If you are a sweet-o-holic as I am, then you are sure to enjoy it.
10. If not, I recommened you try it atleast once.
11. Thank you and I hope you enjoy my first recipe.
Title: Tonk's Magic Disappearing Trifle
Ingredients:
- 6 prepared vanilla pudding
- 1 frozen whole strawberries
- 1 Cool Whip Lite
- 1.5
- 1
Instructions:
1. Thaw Cool Whip and strawberries as per directions. (I used a pkg and a half of Europe's Best frozen strawberries).
2. Prepare the pudding as per the directions and let cool enough to coat with cellophane directly on the pudding surface to prevent a skin from forming. Refrigerate.
3. Slice the chocolate rolls a minimum of 1/2 inch thick and liberally spread with raspberry jam. If you slice the rolls thicker you may need a second package. Cover with cellophane propped with toothpicks so it does stick while the pudding cools.
4. In a deep glass bowl or trifle dish, tightly squeeze chocolate rolls in a single layer, fill in any gaps with bits of chocolate roll and dribbles of jam.
5. Lay strawberries in a single layer over the chocolate rolls.
6. Spread half the pudding over strawberries then half the tub of cool whip over the pudding.
7. Sprinkle with the crumbled Flake bar (or shaved almonds, or grated chocolate of your choice).
8. Repeat layers as above and refrigerate for a few hours. Can be done the night before but must be covered and refrigerated until service.
9. Swiss rolls can be replaced with pound cake or lady fingers. Homemade custard can be used instead of Jello pudding and etc --
10. The times for prep and "cooking" are estimates as I spread the prep work over an evening then left it in the fridge over night.
Title: Little Dippers
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 salt
- 1/4 butter
- 3/4 sugar
- 1 egg
- 1 instant espresso coffee powder
- 1 shortening
- 8
- 2
Instructions:
1. Combine flour, cocoa, and salt in a medium bowl; set aside.
2. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds.
3. Add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally.
4. Beat in egg and espresso powder.
5. Beat in as much of the flour mixture as you can with the mixer.
6. Stir in any remaining flour mixture (dough will be crumbly).
7. Use your hands to form the dough into a ball. Divide dough in half.
8. Preheat oven to 350°F
9. Roll each half of the dough to 1/4-inch thickness on a lightly floured surface.
10. Cut out shapes using a 2-1/2-inch star-shape cookie cutter.
11. Place 1 inch apart on ungreased cookie sheets.
12. Bake for 10 to 12 minutes or until edges are firm.
13. Transfer to wire racks and let cool.
14. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power about 2 minutes or until melted and smooth, stirring three times.
15. Dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl.
16. Place cookies on waxed paper; let stand about 1 hour or until set.
17. If desired, brush luster dust on chocolate.
18. Makes 48 cookies.
19. TO STORE:.
20. Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.