lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Quilt Cake ( 4th of July Cake)
Ingredients:
- 2 water
- 1 1/2 eggs
- 4 white chocolate
- 0.5 light corn syrup
- 3 cornstarch
- 1/8
- 2
Instructions:
1. Special Equipment required*.
2. 3 decorating bags.*.
3. 3 couplers*.
4. 1 small smooth basket-weave tip (1/4-inch opening)*.
5. 1 small writing tip (1/16-inch opening).*.
6. 1 medium writing tip (1/4-inch opening).*.
7. 1 medium star-shaped cookie cutter (about 2 1/4* inches).
8. 1 small star-shaped cookie cutter (about 1 1/4 inches*).
9. Preheat oven to 350 degrees F. Grease and flour 13" by 9" metal baking pan.
10. Prepare cake mixes as labels direct, using 1 large bowl. Spread batter evenly in prepared pan. Bake cake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan 15 minutes. Invert cake onto wire rack to cool completely.
11. Meanwhile, prepare candy clay:
12. In 2-cup glass measure or small microwave-safe bowl, microwave candy melts on Medium (50 percent power) 1 minute; stir. Microwave 10 seconds longer; stir until smooth. Stir in corn syrup until blended. Transfer half of candy clay to sheet of waxed paper. Knead blue food-color paste into candy clay in bowl to tint royal blue; transfer to another sheet of waxed paper. Let stand at room temperature, uncovered, to dry while decorating cake.
13. Tint 1 cup frosting bright red; spoon into decorating bag fitted with coupler and basket-weave tip. Tint 1/2 cup frosting royal blue; spoon into another decorating bag fitted with coupler. Spoon 1/2 cup white frosting into another decorating bag fitted with coupler. Place each decorating bag in a plastic bag until ready to use, to prevent frosting from drying out. Reserve remaining white frosting.
14. Place cake on tray with long side facing you. With toothpick, score grid of 9 rectangles (about 4" by 2 3/4" each) on top of cake. Spread reserved white frosting on sides of cake.6.Pipe red frosting in horizontal rows to cover upper left rectangle. Repeat to cover alternating rectangles (5 rectangles in all). Remove basket-weave tip from bag of red frosting; wash and dry. Attach tip to bag with blue frosting; use to pipe horizontal rows to cover remaining 4 rectangles. Remove basket-weave tip; wash and dry. Attach tip to bag with white frosting; use to pipe 6 horizontal stripes on top of each rectangle with red frosting, leaving a red stripe at top and bottom of rectangle.
15. Remove basket-weave tip from bag of white frosting and attach small writing tip. Use to pipe thin stitching lines between rectangles and around top edge of cake. Attach medium writing tip to bag with red frosting; use to pipe a row of 1/4-inch beads around bottom edge of cake.
16. Roll white candy clay between 2 sheets waxed paper (very lightly dusted with cornstarch to prevent sticking) to 1/8-inch thickness. With medium star-shaped cookie cutter, cut out 4 stars. Roll blue candy clay as above. With small star-shaped cutter, cut out 20 stars. If stars are too soft to handle, set aside at room temperature to firm slightly.
17. Place a white star in center of each blue rectangle. Place blue stars along sides of cake.
Title: Cream Cheese Frosting
Ingredients:
- 1/4 butter
- 1 cream cheese
- 1 vanilla
- 1 confectioners' sugar
- 3 milk
Instructions:
1. Have butter and cream cheese at room temperature.
2. Add vanilla and cream together.
3. Stir in sugar.
4. Add milk (use more or less based on preference) to desired consistency.
Title: Mango Coconut Bread Pudding With Rum Sauce
Ingredients:
- 1/3 raisins
- 4 dark rum
- 1/2 butter
- 8 mango
- 1 eggs
- 4 milk
- 2 flaked coconut
- 1/4 ginger
- 1/2 vanilla extract
- 1/2 vanilla bean
- 1/2 light brown sugar
- 1 cinnamon
- 1 nutmeg
- 3 1/2 unsalted butter
- 1 brown sugar
- 1 heavy cream
- 1 flaked coconut
- mango
Instructions:
1. Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
2. Butter a 9x11 casserole pan with 1/2 ounce butter.
3. Place bread cubes in prepared pan top with raisins.
4. Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
5. Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
6. Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
7. Serve pudding hot with lots of sauce and garnish with sliced mango.
Title: Super Moist Vegan Choco Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3 baking soda
- 1 white sugar
- 1 brown sugar
- 1/2 salt
- 5 canola oil
- 1 white vinegar
- 1 vanilla extract
- 1 cold water
Instructions:
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Title: Chocolaty Pecan Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 1/4 white flour
- 3/4 ground pecans
- 1 1/4 baking soda
- 1/2 salt
- 1 1/2 cocoa powder
- 1 bittersweet chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl beat butter and sugars until creamy.
3. Beat in eggs one at a time and then beat in vanilla.
4. Add all other ingredients to the bowl.
5. Mix just until all the dry ingredients are incorporated (do not overmix).
6. Place wax paper on 2 cookie sheets.
7. Roll teaspoon fulls of dough into small balls and place on prepared cookie sheets 1 inch apart.
8. Bake separately for 10-12 minutes (do not overbake).
9. Enjoy!
Title: Soft and Fudgy Chocolate Brownies
Ingredients:
- 115 butter
- 300 caster sugar
- 5 eggs
- 1 vanilla
- 70 flour
- 70 dark chocolate
- 230
Instructions:
1. Preheat your oven to 160 degrees Celsius.
2. Mix the butter and sugar together until fluffy, then add vanilla.
3. Gradually beat in the eggs.
4. Sift the flour and cocoa powder into the mixture.
5. Finally stir in the melted chocolate.
6. Pour the mixture into a greased and lined baking tray and place in the oven at 160c for 20 minutes.
7. Once cool, cut the brownies into individual portions and dust with icing sugar.
Title: Ginger Chocolate Chip Crinkles
Ingredients:
- 4 butter
- 1 1/2 vanilla extract
- 1 1/4 brown sugar
- 1/4 molasses
- 1 egg
- 3 baking mix
- 2 Bisquick
- 1 ground ginger
- 1/4 ground nutmeg
- 1 1/4 granulated sugar
Instructions:
1. Preheat oven to 350ºF.
2. In a large bowl, combine butter, vanilla, brown sugar, molasses & egg till smooth.
3. Add baking mix, cocoa, ginger & nutmeg. Mix well.
4. Stir in chocolate chips.
5. Form into 1-inch balls & roll in granulated sugar.
6. Place on ungreased cookie sheet 2 inches apart.
7. Bake 11-12 minutes.
Title: Alan Jackson's Chocolate Cake and Frosting
Ingredients:
- 2 flour
- 2 eggs
- 2 sugar
- 1/2 salt
- 1 water
- 1 margarine
- 1/2 buttermilk
- 1/2 baking soda
- 1/2 vanilla
- 1 cider vinegar
- 2 milk
- 1 powdered sugar
- 6
- 1
Instructions:
1. Cake:.
2. Sift flour, sugar and salt together in mixing bowl. Heat water, 1 stick Parkay, oil, 1/4 cup of the cocoa. Boil, stirring constantly. Pour into flour mixture and stir until smooth.
3. Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.
4. Pour into a greased and floured 13x2 inch baking pan.
5. Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean.
6. Cool completely.
7. Frosting:.
8. In a sauce pan, over medium-high heat, melt remaining 1 stick of Parkay, add the milk and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. Pour over the cake. Enjoy!
Title: Zesty Lemon Frosting
Ingredients:
- 1 unsalted butter
- 2 lemon zest
- 5 icing sugar
- 2 fresh lemon juice
- 6 water
- 1/2 salt
- 2
- 1
Instructions:
1. Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.
2. Slowly add icing sugar, mixing on low speed for about 2 minutes.
3. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
4. If using color gel, add a drop or two, then beat until blended.
5. Yields enough to frost outside of three layer 8" round cake.
Title: Ring of Gold Cake
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 1/2 sour cream
- 1/2 vanilla extract
- 1 flour
- 2 baking soda
- 1 salt
- 1/4 pecans
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan.
3. Cream together butter and sugar in a large mixing bowl until fluffy.
4. Add eggs, one at a time, while continuing to beat.
5. Add jam, sour cream, and vanilla.
6. Next add flour, soda, and salt; beating all in well.
7. Fold in coconut, pecans, and dried apricots by hand.
8. Pour into the prepared Bundt pan.
9. Bake for 55-60 minutes.
10. Cool in pan for 15 minutes, then turn out on a wire rack to cool completely.
11. * If desired you can glaze this cake, with a glaze made by melting together 1/2 cup apricot jam with 3 tablespoons orange juice.
Title: Apricot Tea Loaf
Ingredients:
- 1/2 flour
- 2 baking powder
- 2 salt
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1
- 1/2
Instructions:
1. Place apricots in a small saucepan, cover with water and bring to a boil. Remove from heat and let stand undisturbed for 30 minutes. Drain, reserving 1/4 cup apricot liquid. Cut the softened apricots into small pieces and set aside.
2. Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan.
3. Combine flour, salt, baking powder and sift two times into large mixing bowl. Place butter in a smaller bowl and beat in sugar with electric mixer. Add egg and beat well. Beat in the reserved apricot liquid and orange juice. With a rubber spatula scrape the mixture into the flour mixture. Mix only until all the lumps have disappeared. DO NOT OVER MIX. Add reserved apricots and almonds and mix briefly.
4. Scrape batter into the prepared loaf pan and bake for 1 hour. Allow to cool 10 minutes in the pan. Remove from pan and cool on rack.
5. Serve sliced thin. Spread with unsalted butter.
Title: Cran-Apple Crisp
Ingredients:
- 8 apples
- 1/2 cranberries
- 1/3 light brown sugar
- 1/4 golden raisin
- 1 cornstarch
- 1 quick-cooking oats
- 2/3 whole wheat flour
- 3 light brown sugar
- 1/4 ground cinnamon
- 1/4
- 2
Instructions:
1. In a large bowl, combine the first 6 ingredients.
2. Toss to coat, and mix well.
3. Spray the inside of a 2 1/2 qt casserole baking dish with a nonstick vegetable spray.
4. Add the apple mixture to the casserole baking dish.
5. In a small bowl, combine the oats, wheat flour, sugar and cinnamon; mix well.
6. Add the apple juice; stir until moist and crumbly.
7. Sprinkle the oats mixture evenly over the apple mixture.
8. Bake (uncovered) in a 375 degree oven for 30 minutes.
9. Remove from oven, cover loosely w/aluminum foil.
10. Return to oven and bake 15 minutes more, or until bubbly and golden rown.
11. Serve warm.
Title: Caramel Apple Crock Pot Dessert
Ingredients:
- 4 tart apples
- 1/2 cider
- 8 brown sugar
- 1/4 cinnamon
- 12 butter
- 4
- 8
Instructions:
1. Remove about 1/2 inch of peel off top of each apple.
2. Place apples in crock pot.
3. Pour juice over apples.
4. Fill center of each apple with: 2 Tbsp brown sugar, 3 cinnamon candies, 1 Tbsp butter, and 2 caramels.
5. Sprinkle with cinnamon.
6. Cover and cook on low for 4-6 hours or until apples are tender.
7. Serve hot with a dollop of whipped cream, if desired.
Title: Lavender Lemon Loaf
Ingredients:
- 190 flour
- 2 baking powder
- 1/2 salt
- 113 butter
- 225 sugar
- 2 lemon zest
- 2 eggs
- 3 vanilla extract
- 150 lemon juice
- 1 icing sugar
- 1
- 125
Instructions:
1. MAIN:
2. Set butter, eggs, and greek yogurt out to reach room temperature.
3. Preheat oven to 175°C/350°F Grease loaf pan with butter.
4. Whisk together flour, baking powder, and salt.
5. Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined.
6. Add eggs one at a time to the butter mixture.
7. In another separate bowl, combine the greek yogurt with some of the lemon juice and vanilla extract.
8. Pour dry ingredients into butter mixture, then add yogurt.
9. Add rest of flour and stir to combine.
10. Pour batter into loaf pan and bake for about 55 minutes or so.
11. Remove from oven and cool for around 15 minutes and then place on rack to cool.
12. ICING:
13. Combine together icing sugar, lemon juice until smooth. I like the loaf to be more zesty, hence I used a whole lemon's juice for the icing.
14. Drizzle over cooled loaf sprinkle with lavender and let it set.
Title: Best Rolled Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 vanilla extract
Instructions:
1. Prepare a baking sheet with two pieces of parchment paper.
2. In a mixer bowl, combine four, baking powder, salt. set aside.
3. In another mixing bowl beat unsalted butter and sugar until light and fluffy. Add egg and vanilla. Gradually add flour mixture.
4. Move to prepared baking sheet, putting one piece of parchment paper on either side of batter. Flatten the batter with rolling pin.
5. Refrigerate for 35 minutes.
6. Meanwhile preheat oven 350°F.
7. After refrigerating take out and cut out shapes.
8. Bake 8 -12 minutes each batch depending on thickness.
Title: Kit's Chocolate Mousse
Ingredients:
- 18 heavy cream
- 2 eggs
- 6 confectioners' sugar
- 2 Creme de Cacao
- 2 vanilla extract
- 1
Instructions:
1. Melt the chocolate over hot water.
2. Let it cool until only warm.
3. While the chocolate cools, whip the cream until it forms medium-stiff peaks.
4. Do not overbeat or the mousse will lose some of its smooth, light texture.
5. Separate 4 of the eggs and set the whites aside.
6. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.
7. Beat until eggs are thick and lemon colored, around 5 minutes.
8. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen.
9. Sprinkle on the confectioners' sugar and beat until you have firm peaks.
10. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks.
11. Stir until smooth, then add the remaining cream.
12. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
13. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish.
14. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks.
15. Remove from the freezer and let it sit in the refrigerator overnight before serving.
16. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
17. Chill for 4 hours, then pipe whipped cream on top.
Title: Death by Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 2/3 milk
- 1 1/4 brown sugar
- 2 vanilla extract
- 2 eggs
- 2/3 sour cream
- 2 self rising flour
- 1 baking powder
- 4 brandy
- 4 cognac
- 7/8 unsalted butter
- 1 heavy cream
- 8
Instructions:
1. Preheat oven to 350 f.
2. Grease a deep 9 inch spring from pan and line with parchment or wax paper.
3. Place 8 oz bittersweet chocolate 1/2 cup butter and milk into a saucepan. stir over low heat until smooth. Remove from heat, beat in sugar and vanilla and cool slightly.
4. Beat egg yolks and sour cream in a bowl, then beat into chocolate mixture. sift the flour and baking powder over surface and fold inches.
5. Whisk the egg whites in a grease free bowl (not plastic) until stiff. fold into mixture.
6. Pour into prepared pan and bake for appx 45-55 minutes-until a toothpick comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool.
7. Slice the cooled cake across the middle to make three even layers.
8. Make the filling: In a small saucepan, warm the jam with 1 tbls of brandy or cognac an brush over the layers; let sit. Place the remaining brandy ( I usually add more) in a pan with 14 oz of bittersweet chocolate and 7/8 cup of butter. Heat gently, stirring until smooth. Cool the mixture until it starts to thicken.
9. Spread the bottom layer of the cake with half the chocolate filling taking care not to disturb the jam.Top with second layer and spread with remaining chocolate filling. Top with final layer and press down lightly.
10. Make Ganache: Heat the cream and the semi sweet chocolate together over low heat stirring frequently until chocolate has melted. Pour into bowl, let cool, then whisk until mixture begins to stiffen.
11. After cake has set, spread the top and sides of the cake with ganache and decorate with chocolate curls or chocolate leaves.
Title: Orange Liqueur Laced Rice Pudding
Ingredients:
- 2 1/2 arborio rice
- 1/3 sugar
- 6 vanilla extract
- 1/4 mint sprig
- 1 1/2 orange zest
- 1
Instructions:
1. Combine whipping cream, rice, sugar, orange extract and vanilla extract in medium saucepan. Place over medium heat. Allow mixture to combine to a boil, stirring often. Reduce heat; simmer 35 to 40 minutes or until rice is cooked and mixture is thickened. Remove pan from heat and allow mixture to cool slightly, about 10 to 15 minutes. Stir in orange liqueur. Spoon rice pudding into stemmed compotes. To serve, garnish with a sprig of fresh mint and sprinkle the top with fresh orange zest.
2. Author’s Note: When spooning this pudding into your dessert dishes, the consistency seems a bit thin, but trust me. When chilled, the consistency, not to mention the flavor of this dessert, is to die for. Any type of rice (other than instant) could be substituted, but the texture of cooked Arborio cannot be beat. This is a gluten free recipe.
Title: Plum Pudding
Ingredients:
- 1 suet
- 1 butter
- 1 carrot
- 1 potato
- 1 raisins
- 1/2 raisins
- 1/2 prune
- 1 currants
- 1 orange, juice and zest of
- 1 lemon juice
- 3 brown sugar
- 2 flour
- 1 baking soda
- 2 cinnamon
- 2 nutmeg
- 2 cloves
- 1 salt
- 3 eggs
- 1/4 brandy
- 2 brown sugar
- 3 flour
- 2 cold water
- 1/4 salt
- 1/4 butter
- 2
Instructions:
1. Mix all ingredients but eggs and brandy in a large bowl (avoid metal or plastic). Cover and allow to ripen for 3 weeks in the refrigerator. Stir every few days. When the pudding is to be steamed, add eggs and brandy, if using into the mixture.
2. Fill 2 buttered 2 - quart moulds or deep casseroles 2/3 full with mixture. Cover with a lid or seal with heavy duty foil.
3. Set moulds in a steamer. Note, if you don't have one, place some small custard dishes upside down in the centre of a large, deep pot with a lid. Balance moulds on top of dishes. Fill pan with boiling water to halfway up pudding, cover pot and steam on low heat for 2 1/2 - 3 hours. ( For individual puddings, steam about 1 1/2 hours.).
4. Serve 4, with sauce (see recipe below).
5. Note: To preserve puddings, let cool completely, remove from dish (if desired) and let sit for 30 minutes to ensure completely cooled. Wrap in brandy-soaked cheesecloth, wrap in foil and place in a plastic bag. Store in fridge or a cool place until ready to rewarm. Remove cheesecloth before reheating in oven, wrapped in foil or in the microwave, covered in plastic wrap until heated through on medium. Or if you have a pudding steamer, just steam for about 20 minutes.
6. Brown Sugar Sauce.
7. Carefully caramelize 2 cups brown sugar in a large skillet. To 3 tablespoons flour add 2 tsp cold water and add to caramelized sugar. Add 1/4 tsp salt, 1/4 cup melted butter and 2 tablespoons whipping cream. Let mixture bubble, stirring constantly until mixture reaches consistency of rich cream. Flavour with vanilla extract, or brandy, to taste. Serve with Pudding.
Title: Granny's Cut out Cookies
Ingredients:
- 2 sugar
- 1 1/2 butter flavor shortening
- 4 eggs
- 1 buttermilk
- 1 baking soda
- 4 baking powder
- 2 vanilla extract
- 6 flour
Instructions:
1. Chill overnight.
2. Roll out to about 1/4 to 1/2 inch thick. You'll need plenty of flour on the surface to keep the dough from sticking.
3. Cut out cookies with your favorite cookie cutters.
4. Bake at 350 degrees for 5-6 minutes.
Title: Grammy's Southern Tossie Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 flour
- 1 egg
- 1 brown sugar
- 1 vanilla
- 1/4 pecans
Instructions:
1. Mix crust ingredients with a mixer until dough forms.
2. Divide into 24 cups of a mini-muffin pan.
3. Press dough onto sides and bottom of pan. (Pampered chef has a wooden "pusher" tool that does this for you automatically.).
4. Mix egg, sugar, and vanilla in a small bowl or measuring cup.
5. Place several broken pecans in bottom of each dough-lined cup.
6. Spoon filling over pecans.
7. Bake at 350 degrees for about 25 minutes.
Title: Owl Cookies
Ingredients:
- 1 1/3 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla
- 3 1/2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
Instructions:
1. Preheat oven to 350° (325° if using convection heat).
2. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until blended, then beat on high speed until creamy.
3. Add eggs and vanilla and beat until well blended. Add flour, baking powder, cinnamon, nutmeg, and salt; beat on low speed until combined, then on medium speed until well blended.
4. Divide dough into three portions.
5. Place each portion between two sheets of floured plastic wrap. Roll dough evenly into flat rounds about 1/4 inch thick.
6. Stack rounds on a baking sheet and chill until firm, at least 45 minutes, or up to 2 days.
7. Working with one portion of dough at a time (keep remaining chilled), peel off top sheet of plastic wrap.
8. Or with floured round cookie cutters (3-in. diameter), cut out cookies, placing cutters as close together as possible.
9. Transfer to cooking parchment-lined or ungreased baking sheets, placing cookies about 1 inch apart.
10. Repeat with remaining dough rounds. Gather up scraps and press together into a ball. If dough is still cold, roll and cut out remaining cookies. If it's soft and sticky, repeat step 3.
11. Bake cookies until firm to touch and slightly darker brown around edges, 8 or 9 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking.
12. Slide parchment with cookies off sheets onto racks or counter to cool, then remove from parchment. Or cool on pans about 1 minute and then transfer to racks to cool completely.
13. If not using cooking parchment, wipe off baking sheets after each batch. Cool sheets before filling with more cookies.
14. Spread icing over cookies and decorate with candies, using candy corn for a beak and chocolate chips for eyes. Let stand until icing is firm, about 5 minutes.
Title: BUTTER PECAN COOKIES
Ingredients:
- 1/2 unsalted butter
- 1/2 brown sugar
- 1 unbleached all-purpose flour
- 1/8 sea salt
- 1 vanilla extract
- 1/2 pecans
- 1/4 granulated sugar
Instructions:
1. In the bowl of a stand mixer with the paddle attachment, cream butter, then add brown sugar.
2. Process until the ingredients are well mixed, about 2 minutes.
3. Meanwhile combine the flour and salt in a bowl and mix with a whisk.
4. Back to the stand mixer, scrape the sides of the bowl and then add half of the flour.
5. Process on low speed until well mixed. Add vanilla and chopped pecans and mix until nuts are evenly distributed about 1 minute.
6. Place the dough in a bowl and cover with plastic wrap making sure it touches the top of the dough and transfer to the fridge for one hour so the flavors have time to develop.
7. After one hour, form 12 even balls using a spoon or scoop and flatten them using the bottom of a measuring cup or small bowl dipped in sugar. Place a half pecan on each cookie pressing down lightly.
8. Transfer to a 350º degree preheated oven and bake for 15 minutes. Halfway through cooking turn the baking sheet so they bake more evenly.
9. When baking time is done, remove the cookies from the oven, let cool for 10 minutes before transferring to a wire rack to completely cool.