lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Muffin Cake
Ingredients:
- 2/3 white sugar
- 1/2 pecans
- 2 butter
- 1 1/2 cinnamon
- 1 buttermilk
- 2 eggs
- 2 vanilla
- 2 flour
- 1 white sugar
- 1 baking powder
- 1/2 butter
- 1 1/2 frozen blueberries
Instructions:
1. Set the oven to 350 degrees.
2. Grease a 9 x 9-inch baking pan, and dust with flour.
3. For the topping, stir all ingredients together in a small bowl; set aside.
4. For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
5. In a large bowl, stir together the flour, sugar and baking powder to blend.
6. Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
7. Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
8. Transfer the batter to prepared baking pan.
9. Sprinkle the reserved topping mix over the batter.
10. Bake for approximately 50 minutes to 1 hour.
11. Remove from oven, and cool the cake in pan on a wire rack.
Title: This & That Cake
Ingredients:
- 1 brown sugar
- 1/2 coconut
- 1 butter
- 1 crushed pineapple
- 1 pecans
- 1
Instructions:
1. In a lightly greased 13 X 9 pan, layer the pie filling, pineapple, brown sugar, cake mix, coconut and pecans, in that order.
2. Dot the top of this with the slices of butter.
3. Bake for 50 minutes at 350 degrees.
Title: Pecan Pie Bar Cookies
Ingredients:
- 3/4 butter
- 2 flour
- 1/2 brown sugar
- 1/2 salt
- 1/2 butter
- 1 brown sugar
- 1/3 honey
- 2 vanilla
- 1 pecans
- 2
Instructions:
1. Shortbread base: mix above ingredients together until mixture is crumbly.
2. Pat crumbs into a lightly-greased 13x9 inch pan.
3. Bake at 350° for 15-20 minutes.
4. While this is baking, prepare filling.
5. Filling: melt butter over low heat in small saucepan.
6. Once melted, stir in remaining ingredients except for pecans.
7. Simmer over low heat for about a minute.
8. Remove from heat and stir in pecans.
9. Pour mixture over hot crust and spread evenly.
10. Bake at 350° for 20 minutes until center is bubbly.
11. Remove from oven and allow to cool completely.
12. Cut into bars when cool.
Title: Good for You Chocolate Chip Cookies
Ingredients:
- 2/3 whole wheat flour
- 1/2 brown sugar
- 1/4 white sugar
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/4 ground flax seeds
- 2 light olive oil
- 1/3 egg
- 1 chocolate chips
- 1/2 dried cranberries
- 1/2 pecans
- 1/4
Instructions:
1. Mix all dry ingredients in a medium bowl.
2. Next add the oil and the egg.
3. Mix well.
4. Fold in chocolate chips, cranberries, and pecans.
5. Shape into 1 inch balls (or use small cookie scoop) and place on cookie sheet covered in parchment paper.
6. Bake at 350° for 8-10 minutes or until lightly browned.
7. Let cool slightly before removing from cookie sheet.
Title: Dark Chocolate Yogurt Cake
Ingredients:
- 1 all-purpose flour
- 1/2 cocoa powder
- 2 baking powder
- 1/4 salt
- 1 white sugar
- 1 plain yogurt
- 3 eggs
- 1 coffee
- 1/2 canola oil
Instructions:
1. Preheat oven to 350'F. Grease a 8.5x3.5 loaf pan.
2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well.
3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended.
4. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.
Title: Emily's Peach Crisp (lower-fat)
Ingredients:
- 6 sugar
- 3 flour
- 1/2 cinnamon
- 1/8 nutmeg
- 5 -6 brown sugar
- 1/2 quick oats
- 1 flour
- 1 margarine
- 1/2
- 3
Instructions:
1. Preheat oven to 350.
2. Slice peaches into greased casserole; add other ingredients and stir.
3. Stir topping ingredients together and sprinkle over peaches.
4. Bake at 350 for about 45 minutes, until bubbly.
Title: Finally! a Different Fruit Dip
Ingredients:
- 1 cream cheese
- 3/4 brown sugar
- 1 sour cream
- 3/4 milk
- 1 instant vanilla pudding
- 2 vanilla
- 2 lemon juice
Instructions:
1. Mix all ingredients together until well blended.
2. Enjoy.
Title: Fresh Peach Cobbler
Ingredients:
- 2 1/2 granulated sugar
- 1/4 cornstarch
- 1 fresh lemon juice
- 1 table salt
- 1 unbleached all-purpose flour
- 1 granulated sugar
- 3 baking powder
- 3/4 baking soda
- 1/4 table salt
- 1/4 unsalted butter
- 5 plain yogurt
- 1/3 granulated sugar
- 1
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl.
3. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
4. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
5. To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Title: Cream Cheese Fruit Salad
Ingredients:
- 150 light brown sugar
- 1 red seedless grapes
- 2 granny smith apple
- 1 pecans
- 1/4
Instructions:
1. Wash all your fruit before preparing.
2. You may use the grapes as a whole or cut each grape in half. Place the grapes into a mixing bowl.
3. Slice your apple in bite size pieces, eliminating the core. Add to the grapes.
4. Add pecans.
5. In another mixing bowl mix the whipped cream cheese with the brown sugar. Mix well, eliminating any brown sugar clumps.
6. Once the mixture is blended, add to your fruit bowl. Mix well.
7. Refrigerate and serve.
Title: Dream Delight
Ingredients:
- 1/2 sweetened condensed milk
- 8 pineapple chunk
- 1 walnuts
- 4
Instructions:
1. Beat the whipping cream and condensed milk until thick and fluffy.
2. Mix the pineapple and walnuts but do not beat.
3. Pour the mixture into a bowl and freeze it for 4 hours atleast.
4. Serve chilled, decorated with nuts and pineapple.
Title: Pumpkin Mousse
Ingredients:
- 1 1/2 nonfat milk
- 1 sugar-free instant butterscotch pudding mix
- 1/2 canned pumpkin
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 ground allspice
- 1
Instructions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set.
3. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding.
4. Fold in 1/2 cup whipped topping.
5. Transfer to individual serving dishes.
6. Refrigerate until serving.
7. Garnish with remaining whipped topping.
Title: Susan Strahm's Sugar Cookies
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 2 vanilla
- 6 milk
- 4 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream first 5 ingredients together.
2. Sift the last 4 ingredients together, then mix with the rest.
3. Chill dough.
4. Roll out 1/2" thick & cut.
5. Bake at 375 for 8 - 10 minutes, just till barely brown. Don't overcook.
Title: Sourdough Chocolate Cake With Mocha Frosting
Ingredients:
- 1 unbleached all-purpose flour
- 1 granulated sugar
- 2 vanilla extract
- 1 1/2 salt
- 1 baking soda
- 2 cocoa powder
- 1 eggs
- 1 1/2 confectioners' sugar
- 3/4 butter
- 2 buttermilk
- 6 plain yogurt
- 3/4 hot water
- 1/2 milk
- 1 1/2 corn syrup
- 1 walnuts
- 1/3 pecans
- 1
- 1/2
Instructions:
1. Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
2. Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
4. Add the eggs one at a time, beating well after each addition.
5. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
6. Pour the batter into the prepared pan.
7. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
8. Remove the cake from the oven, and cool on a rack while you make the icing.
9. Sift the confectioners' sugar into a large mixing bowl, and set it aside.
10. In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
11. Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
12. Pour the warm frosting over the cake.
13. Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
14. Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
15. If desired sprinkle chopped nuts on top.
Title: Amy's Chocolate Yummies
Ingredients:
- 6 butter
- 1/3 marshmallows
- 16 vanilla
- 1/2 flaked coconut
- 1 rolled oats
- 2
Instructions:
1. Melt chocolate, butter and marshmallows. Stir until smooth.
2. Remove from heat.
3. Stir in the rest of the ingredients.
4. Drop by teaspoonfuls on wax paper.
5. Refrigerate until set.
Title: Blueberry Pound Cake on the Grill
Ingredients:
- 1/3 sugar
- 2 butter
- 1 fat free cream cheese
- 1 egg
- 3/4 flour
- 1/2 blueberries
- 1/4 baking powder
- 1/8 baking soda
- 1/8 salt
- 1/4 non-fat vanilla yogurt
- 1/2 vanilla extract
Instructions:
1. Preheat grill to 350. Leave at least one burner off, as you will want to bake this with indirect heat.
2. Beat first 3 ingredients at medium speed until well blended. Add egg and beat again.
3. Combine flour (less 2 T) with baking powder, baking soda, and salt.
4. Combine remaining 2 T flour with blueberries and toss to coat.
5. Add flour mixture to sugar mixture then add yogurt.
6. Fold in blueberry mixture and vanilla.
7. Spray an 8-inch cast iron skillet well with cooking spray and pour the batter into the pan. Cover with foil but tent well as the batter will rise.
8. Place pan on grill, above whichever burner you have left turned off. Alternatively you might be able to use a higher rack on your grill but I have not tried this.
9. Bake 30 minutes and check, then bake another 15 minutes or so (until a fork inserted in the center comes out clean). Enjoy!
Title: Danish Butter Cookies
Ingredients:
- 1/4 unsalted butter
- 1/4 shortening
- 2/3 vanilla extract
- 2 all-purpose flour
- 1/2 kosher salt
- 2
- 1/4
- 1/2
Instructions:
1. Heat the oven to 350°F.
2. Beat together the butter, shortening, sugar, and extracts until fluffy, about 3 minutes.
3. Add the flour, milk, and salt and beat on low speed until just combined.
4. Scrape into a piping bag fitted with a 1/2-inch star tip and pipe 2-inch swirl or wreath shapes onto parchment paper lined baking sheets, at least 2 inches apart.
5. Bake until lightly golden on the bottom, about 14 to 16 minutes.
6. Cool on baking sheet for 2 minutes, then remove and cool on a rack.
Title: Peanut Butter Cup Cookies
Ingredients:
- 1/2 creamy peanut butter
- 4 unsalted butter
- 1 light-brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 granulated sugar
- 36
Instructions:
1. In a small bowl, combine the flour, baking powder, and salt. Mix well with a whisk.
2. Cream together the peanut butter and butter with an electric mixer and combine to smoothed. Add brown sugar and continue to mix with the butter mixture until well combined.
3. Add the eggs and the vanilla extract and blend until incorperated.
4. Slowly add the flour to the creamed mixture until all the flour is mixed in, scaping the bowl as needed.
5. Place the 1/3 cup sugar on a plate. Roll the dough into individual balls and roll them into the sugar.
6. Bake at 350 degrees for about 7 minutes and starting to firm up. Remove the pan from the oven and place a peanut butter cup in the center of each cookie. Return the cookies back to the oven and continue cooking for about 6 more minutes or until golden brown and the chocolate starts to melt some. Allow to cool in the pan for about 10 minutes before removing to a cooling rack.
Title: Food Processor Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 2/3 shortening
- 5
Instructions:
1. Mix flour and salt in food processor.
2. Add shortening and mix until shortening is cut into pea size pieces.
3. While pulsing the food processor, drizzle in a tablespoon of water at a time, just until the dough forms a ball.
4. The amount of water will vary each time.
5. Place dough onto flour covered surface.
6. Cut dough in half and roll into 2 circles.
7. Place in pie plate and fill with your favorite pie filling and bake as directed.
8. For a pre-baked pie shell- prick the bottom with a fork and bake for 9-12 minutes at 450.
9. This makes one double crust pie or 2 pie shells.
Title: Baby Food Prune Cake
Ingredients:
- 2 self rising flour
- 2 sugar
- 1 eggs
- 3 prune baby food
- 2 cinnamon
- 1
Instructions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Combine flour, sugar, vegetable oil, eggs, prune baby food, and cinnamon.
3. Pour batter into a greased and floured 9x13 pan or bundt pan.
4. Bake for 1 hour 15 minutes.
Title: Cream Puff Cake
Ingredients:
- 1/2 - 1 margarine
- 1 water
- 1 flour
- 4 eggs
- 3 instant pudding mix
- 1 cream cheese
- 4 skim milk
- 1 vanilla
- 1/4
Instructions:
1. Bring the stick of margarine and water to boil.
2. Take off stove and mix in one cup of flour very quickly.
3. Cool 2 minutes.
4. beat in 4 eggs one at a time.
5. Put mixture in a greased 9x13 baking dish.
6. Bae 30 minutes at 400.
7. Turn off oven, open door till it dries out about 5 minutes.
8. Cool completely.
9. Filling------------------------- O .
10. Beat cream cheese until smooth.
11. Slowly add milk.
12. Then add boxes of pudding and vanilla.
13. Spread on top of pastry.
14. Spread cool whip on top of pudding mixture and sprinkle with chocolate sprinkles (optional).
Title: Cherry Chocolate Cake
Ingredients:
- 1 egg
- 1 cherry pie filling
- 1 butter
- 6 sugar
- 1 1/2 milk
- 6 chocolate chips
- 8
Instructions:
1. Mix cake mix, cherry filling and egg. Pour into large cookie sheet. Bake at 350 for 30 minutes.
2. Combine butter, sugar, and milk in a sauce pan. Bring to a boil. Boil for 30 seconds. Remove from heat and add chocolate chips. Spread over hot cake.
Title: Chocolate Coffee Mousse
Ingredients:
- 1 sugar
- 1/2 water
- 1/4 eggs
- 2 instant coffee granules
- 2
- 1/2
- 1
Instructions:
1. Melt chocolate over very low heat and let cool slightly.
2. Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
3. Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
4. While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
5. Fold in the whipped cream- takes some time to incorporate.
6. Chill, covered, for at least two hours or overnight.
7. Spoon into 4 parfait dishes.
8. Add additional whipped cream (and toasted almonds if desired).
Title: Raspberry Lemon Turnovers
Ingredients:
- 1 puff pastry sheets
- 1/2
- 1
Instructions:
1. Thaw pastry sheets on the counter for 30 minutes.
2. Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares.
3. Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.
4. Brush the edges of each square with water.
5. Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step.
6. Place the triangles on a jelly roll size baking sheet.
7. Repeat this process with the second puff pastry sheet.
8. Bake at 400 for 15 minutes or until golden brown.
9. When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired.
10. Homemade Lemon Curd:.
11. 1/4 cup lemon juice (either from squeezing lemons or from a bottle).
12. 3/4 cup sugar.
13. 2 large eggs.
14. 6 tablespoons butter, melted and slightly cooled.
15. Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill.
16. If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.
Title: Pineapple-Cherry Upside Down Bundt Cake
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 pineapple slices
- 1 maraschino cherries
- 1 vanilla pudding mix
- 1 eggs
- 3 milk
- 1/3
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
5. Pour the batter evenly over the pineapple and cherries.
6. Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
7. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
8. Tip.
9. When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Title: Buttery Baked Custard
Ingredients:
- 2 milk
- 4 eggs
- 1/2 butter
- 1 sugar
- 1/2 flour
- 1 vanilla
- 1/4 salt
Instructions:
1. Preheat oven to 350°.
2. Blend ingredients until smooth (can use blender or food processor as well).
3. Pour into greased 9" wide deep pie pan or a small casserole dish.
4. Bake for 50 minutes or until knife inserted near center comes out clean. Cool on rack for 1 hour, then refrigerate.
5. Note: Can add a bit of nutmeg or cinnamon but is very nice "as is" as well.
Title: Puding De Castañas (Portuguese Chestnut Pudding)
Ingredients:
- 1/3 boiling water
- 1 sugar
- 1 rum
- 2 1/4 chestnut puree
- 1/2 heavy cream
- 5 sugar
- 2 eggs
- 1/2 vanilla
Instructions:
1. Heat 1/2 cup sugar and the rum in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Pour immediately into a metal ring mold and tilt to cover entire bottom with liquid caramel.
2. Preheat oven to 325 degrees.
3. Place the cream in a saucepan over medium heat and stir while heating, but do not let it come to a boil. Set aside.
4. In a large bowl, beat the eggs, yolks and sugar until smooth and light yellow in color. Add vanilla and mix well.
5. Add the chestnut puree and mix well. Pour the hot cream into the chestnut mixture and stir until smooth and all ingredients are incorporated evenly.
6. Fit a dish towel in the bottom of a high-sided pan that will accomodate the ring mold. Place the metal ring mold in the pan, then place both on the oven rack.
7. Pour the pudding mixture into the ring mold, then carefully pour the boiling water into the larger pan to a level that reaches halfway up the side of the ring mold.
8. Bake pudding until set, about 1 hour or until a knife comes out reasonably clean. Cool flan on a metal rack, then refrigerate for at least 3 hours, but preferably overnight.
9. To unmold, run a rubber spatula around edge of mold, all the way down to the bottom and all the way around.
10. Place the serving platter over the mold, then quickly flip over so that the flan slips onto the serving plate.
11. Scoop any leftover caramel onto the flan and serve.
12. Note: you can also make these individually in small ramekins.
Title: Knee Patches, or Elephant Ears Amish Confection
Ingredients:
- 3 eggs
- 2 vanilla extract
- 2 salt
- 1 heavy whipping cream
- 4 unbleached all-purpose flour
- 2 icing sugar
- 1 ground cinnamon
- 1/2
Instructions:
1. In a large bowl, beat eggs until light and pale yellow.
2. Add in the vanilla, salt, and the cream.
3. Blend.
4. Add the flour and beat well and thoroughly.
5. This dough will be very stiff.
6. On a floured surface kneed for ten minutes.
7. (if your mixer has a dough hook it can be done that way also.) Preheat oil to 375 degrees.
8. Pinch off the size of a large marble, and roll out thinly as possible.
9. Should be about 4 inches or so.
10. Cover your knees with a tea towel, and stretch the dough over the knee in the sitting position and stretch dough very thin.
11. Cook two at a time in the hot fat, until golden brown.
12. Turning once, takes about two minutes on each side.
13. The dough will blister and puff up like a pita bread.
14. Lift out each and shake extra oil off well.
15. Drain on paper towels.
16. When all the stretching, and deep frying is done, and cookies are cooled, then combine the icing powder and cinnamon, sift over the cookie lightly, on the top of each.
17. These are eaten the same day.
18. They do not keep well.
Title: Oatmeal Cranberry Cookies
Ingredients:
- 1 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 baking soda
- 1/2 salt
- 3/4 craisins
- 2 rolled oats
- 3/4 brown sugar
- 1/2 white sugar
- 3/4 butter
- 1 margarine
- 1 egg
- vanilla
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line cookie sheets with parchment paper.
3. Mix all dry ingredients into large mixing bowl.
4. Use your hands to thoroughly mix.
5. Mix in butter, egg and vanilla.
6. Mix until completely blended, you will need to use your hands.
7. Shape into balls the size of walnuts.
8. Place on a parchment lined cookie sheets 2 inches apart.
9. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
10. Cool 5 minutes on cookie sheet.
11. Transfer cookies to wire racks to finish cooling.