lumicero/recipes-ing2inst huggingface dataset:
Title: Woodchucks Candy
Ingredients:
- 2 walnuts
- 1 pitted dates
- 1 brown sugar
- 2 eggs
- 3 1/2 coconut
Instructions:
1. Put walnuts or pecans and dates through coarse blades of ginger or chop coarsely.
2. Add brown sugar, eggs and 1 1/2 cups of coconut.Mix well and shape into 1" balls.
3. Roll balls into remaining 2 cups of coconut.and place balls on well greased cookie sheet.
4. Bake in a preheated 375* oven for 10-12 minutes.and coconut is toasted.
5. Cookies will be soft, so remove them carefully from pans.they will firm up as they cool.
Title: Food Processor Shortbread
Ingredients:
- 2 unbleached flour
- 1/2 granulated sugar
- 1 unsalted butter
Instructions:
1. Preheat oven to 325 degrees.
2. Place all ingredients into food processor (use pastry blade if available.).
3. Blend until ingredients form a ball.
4. Press into ungreased pie pan.
5. Using a fork decorate the edges and pierce throughout to prevent bubbles.
6. Dust with granulated sugar if desired.
7. Cook for 30-40 minutes until lightly browned at edges.
8. Cool 10 minutes and then cut into 1/2 to 1 inch wedges.
Title: Cocoa Spritz Cookies
Ingredients:
- 1 1/4 unsalted butter
- 1 granulated sugar
- 2/3 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 2/3 salt
- 1/4 baking soda
- 1/2
Instructions:
1. Preheat oven to 375.
2. Cream together butter with both sugars.
3. Add eggs, beating well after each addition.
4. Add vanilla.
5. Sift together flour, cocoa, salt, and baking soda.
6. Gradually add dry mixture into wet mixture and beat well, dough will be stiff.
7. Assemble cookie press and fill with dough, using desired disc.
8. At this point, you can chill the dough in the press if it doesn't seem firm enough.
9. Press cookies onto ungreased cookie sheet.
10. Bake 12-15 minutes until slightly golden.
11. Note:If you aren't experienced with a cookie press, it make take a few trial and errors, make sure to use an ungreased cookie sheet, the cookies need to"grab" onto the sheet, if necessary, spray the outer side of the disc with vegetable oil to make the cookie release more easily.
Title: Pina Colada Jar Cakes
Ingredients:
- 1 unsalted butter
- 4 unsalted butter
- 3 light brown sugar
- 3 1/2 eggs
- 4 dark rum
- 1/2 flour
- 3 1/3 baking powder
- 1 1/2 baking soda
- 1 sweetened flaked coconut
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
3. Generously grease insides of jars.
4. Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
5. Purée drained pineapple in a food processor.
6. Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
7. Set purée aside.
8. Discard remaining juice or reserve for another use.
9. With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
10. Beat in eggs, then remaining sugar.
11. Beat in pineapple purée and rum and set aside.
12. Sift together flour, baking powder and baking soda.
13. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
14. Stir in coconut.
15. Spoon 1 level cupful of batter into each jar.
16. Carefully wipe rims clean, then place jars in center of preheated oven.
17. Bake 40 minutes.
18. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
19. Put in jar lids, cover, and remove from heat.
20. Keep lids in hot water until they're used.
21. When cakes are done, remove jars from oven.
22. If jar rims need cleaning, use a moistened paper towel.
23. Carefully put lids and rings in place, then screw tops tightly shut.
24. Place jars on a wire rack; they will seal as they cool.
Title: Pastry Cream Filling
Ingredients:
- 1 1/3 heavy cream
- 3 sugar
- 1/3 salt
- 1 cornstarch
- 1 unsalted butter
- 2 vanilla extract
- 1 1/2
Instructions:
1. Heat heavy cream in medium sauce pan over medium heat until simmering, stirring occasionally. In a separate bowl, whisk egg yolks, sugar and salt together. Add cornstarch into mixture, continue whisking until it is a pale yellow and thick.
2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture back to sauce pan, continue cooking over medium heat, whisking constantly until thick and glossy, about 1-2 minutes. Take off heat whisk in butter and vanilla. Transfer pastry cream to a bowl large enough to hold it, take some plastic wrap press directly onto surface, refrigerate until cold and set, at least 2 hours.
Title: Starlight Mint Surprise Cookies
Ingredients:
- 3 1/4 enriched flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1 brown sugar
- 1/2 eggs
- 2 water
- 2 vanilla
- 1 walnut halves
- 1
Instructions:
1. Sift together the flour, baking soda and salt and set aside.
2. Cream together the butter and Crisco.
3. Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
4. Blend in the dry ingredients and mix well.
5. Chill dough.
6. Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
7. Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
8. Place on ungreased baking sheet about 2 inches apart.
9. Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.
Title: Alaskan Sourdough Blueberry Gingerbread
Ingredients:
- 1/2 dark brown sugar
- 1/2 butter
- 1/2 molasses
- 1 egg
- 1 1/2 unbleached flour
- 1/2 salt
- 1 baking soda
- 2 ground ginger
- 2 candied ginger
- 1/2 cinnamon
- 1 hot water
- 2 blueberries
- vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan.
2. Cream together the brown sugar and butter.
3. Then add molasses and egg, beating continuously; set aside.
4. In a separate bowl, sift dry ingredients together and blend into hot water.
5. Then beat this mixture into creamed mixture.
6. Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
7. Gently fold in the blueberries.
8. Pour into prepared baking pan and bake at 375 degrees F for about 30 minutes or until done (when toothpick inserted in center comes out clean).
9. Serve warm with good quality vanilla ice cream or freshly whipped cream.
10. Makes 6 to 8 servings.
Title: Clothes Pin Cookies (Mini Cream Horns)
Ingredients:
- 4 flour
- 1/2 salt
- 3 powdered sugar
- 1 butter
- 1 margarine
- 1 1/2 egg
- 2 water
- 1 shortening
- 1 sweetened condensed milk
- 1/2 powdered sugar
- 1/2 butter
- 1 margarine
- shortening
- vanilla
Instructions:
1. CRUST: Mix flour, salt, powdered sugar, and butter for pie dough; then add beaten egg and water to mixture.
2. Roll on a floured surface and spread 1 cup shortening on top of dough, fold up and place in fridge for 30 minutes.
3. Roll out dough again on floured surface and spread remaining cup of shortening on top, fold and place in fridge for 2 hours.
4. Roll out small batch of dough on floured surface (I divide dough into fourths).
5. Cut into 6 x 1/2-inch strips and spiral wrap around clothes pins (overlap the dough, don't leave spaces).
6. Bake on ungreased cookie sheets for 12-15 minutes at 370°F.
7. Remove from clothes pin while still warm (about 5 minutes after taking from the oven) to prevent breakage.
8. FILLING: Place all ingredients in bowl, mix well.
9. Use a piping bag or cookie press to fill each cooled cookie.
10. Dust with powdered sugar.
Title: Cranberry Noels
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 2 milk
- 1 pure vanilla extract
- 2 1/2 all-purpose flour
- 1/2 salt
- 3/4 dried cranberries
- 1/2 pecans
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
2. Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.
Title: Candied Citrus Peel
Ingredients:
- 4 lemons
- 1 sugar
- 1/2 water
Instructions:
1. Peel lemons with vegetable peeler; cut strips into thiness of your preference.
2. Simmer water in a sauce pan, add rinds and let simmer for 10 min, remove.
3. Bring sugar and water to a boil; let boil for 3 min until it becomes a syrup.
4. Add rinds, reduce heat and let simmer in syrup for 5 minute Remove and let cool.
5. Use rinds for garnish once cooled.
Title: Indian Pudding
Ingredients:
- 4 milk
- 2/3 dark molasses
- 2/3 yellow cornmeal
- 1/3 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1/2 mace
- 1/4 butter
Instructions:
1. Heat oven to 300º.
2. Grease 2 quart ovenproof casserole.
3. Mix cornmeal, sugar and spices.
4. Heat 3 cups milk and molasses in medium size pot.
5. Gradually add dry ingredients into hot mixture.
6. Add butter.
7. Cook over low heat, stirring constantly, until thickened (about 10 minutes or so).
8. Pour into casserole.
9. Gently pour remaining cup of milk over the pudding; do not stir.
10. Bake uncovered for 3 hours.
Title: Sour-Cream Sugar Cookie Cut-Outs
Ingredients:
- 1/2 butter
- 1/3 all-purpose flour
- 2 3/4 sugar
- 3/4 egg
- 1 sour cream
- 1/3 baking powder
- 1 1/2
Instructions:
1. NOTE: Ingredients and Directions for Glazing Icing is at bottom of Directions.
2. Beat butter and shortening about 30 seconds or until softened.
3. Add sugar, egg, sour cream, baking powder, lemon oil and half of the flour.
4. Beat until thoroughly combined, scraping side of bowl. Beat or stir in the remaining flour.
5. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
6. Roll dough on lightly floured surface to 1/8 inch thick. Cut with desired cookie cutter, dipped in flour to prevent sticking. Place on parchment-lined baking sheet.
7. Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes. Remove to wire rack to cool completely.
8. GLAZING ICING:
9. If you choose to decorate your cut-outs with coloured icing, blend 1 cup sugar and 1/2 cup water in small saucepan. Boil until 1st indication of threads appear (230 degrees). Remove from heat; stir in 1/4 cup powdered sugar. If icing becomes sugary while using, reheat slightly with several drops of water.
Title: A & P Spanish Bar Cake
Ingredients:
- 4 water
- 2 raisins
- 1 vegetable shortening
- 2 granulated sugar
- 2 baking soda
- 4 all-purpose flour
- 1 ground cloves
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground allspice
- 1/2 salt
- 2 eggs
Instructions:
1. Heat the oven to 350°F
2. Grease and flour two 13- by 9-inch baking pans. Set aside.
3. Combine the water and raisins in a saucepan, heat to boiling and simmer for 10 minutes.
4. Add the shortening, then allow the mixture to cool.
5. Meanwhile, into a bowl, sift the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt.
6. Add the cooled raisin mixture, then blend well.
7. Add the eggs and stir well.
8. Turn into the prepared pans and bake for 30 to 35 minutes, or until the cakes test done.
9. Let cool completely on wire racks.
10. If desired, ice with Buttercream Frosting.
Title: Witch's Brew Cupcakes
Ingredients:
- 3 eggs
- 1 water
- 3 cream cheese
- 1/3
- 1 1/3
- 1
- 1/2
Instructions:
1. Cake:
2. Follow directions on the cake mix, adding the jello mix to the bowl as well.
3. Stir until the batter is tinted green.
4. Pour into cupcake tins and follow baking directions on the cake mix.
5. Allow cupcakes to cool.
6. Place them in the freezer to chill to make them easier to ice.
7. Filling:
8. Chop up the gummy worms.
9. Put the cream cheese into a bowl.
10. Sweeten it.
11. Pour in green food dye.
12. Keep adding the food dye until it looks green enough to you.
13. Mix in the gummy worms.
14. Pour into pastry bag.
15. Remove cupcakes from freezer.
16. Dig out space inside cupcakes.
17. Pipe filling inside them.
18. Mix green food coloring with vanilla icing in a bowl.
19. Ice the cupcakes.
20. Decorate however you want.
Title: Raspberry Truffle Brownies
Ingredients:
- 3/4 flour
- 1 baking powder
- 7 1/2 chocolate chips
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 1 instant coffee
- 2 hot water
- 3 chocolate chips
- 4 cream cheese
- 2 powdered sugar
- 3 chocolate chips
- 1 1/2 shortening
- 1
Instructions:
1. Preheat oven to 325.
2. Combine flour and baking powder in small bowl.
3. Melt chocolate and butter in saucepan until smooth.
4. Cool slightly.
5. Beat sugar and eggs until fluffy.
6. Add chocolate and dissolved coffee.
7. Stir in flour.
8. Spread into greased 9"x9" pan and bake 30-35 minutes.
9. Remove from oven and cool.
10. For topping: melt chocolate and cool slightly.
11. Beat cream cheese until fluffy, add sugar, preserves, and chocolate.
12. Spread topping over cooled brownies.
13. For glaze: melt chocolate and shortening together.
14. Drizzle warm over brownies.
15. Refrigerate for 2 hours.
Title: Peanut Butter Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 2/3 creamy peanut butter
- 2/3 light brown sugar
- 1 1/2 vanilla
- 2 1/2 all-purpose flour
- 1/4 cornstarch
- 3/4 peanuts
Instructions:
1. Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
2. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
3. Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
4. Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
5. Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Title: Mother's Toffee Bars
Ingredients:
- 1 butter
- 1 granulated sugar
- 2 egg
- 1 vanilla
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 275 degrees.
2. Cream butter and sugar. Beat in flour, egg yolk and vanilla until well blended.
3. Spread evenly in a well greased 15 1/2" x10 1/2" jelly roll pan. Tip: you can cover dough with wax paper and pat it out. Then use another flat square pan and spread with that.
4. Brush top with very slightly beaten egg white. Tip: I just tilt the pan and let egg white run all over the dough. Sprinkle with chopped nuts.
5. Bake 1 hr and 10 minute or until golden. While baking check to see if the top is puffing up. If it is use a toothpick to prick in several places.
6. When done remove from oven and IMMEDIATELY cut into 50 bars and cool on rack.
Title: honey cake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 2 cinnamon
- 1/2 baking soda
- 1/2 salt
- 1/2 clove
- 3 eggs
- 1 honey
- 1 sugar
- 1 coffee
- 1/2 water
- 1/4
Instructions:
1. preheat oven to 350.
2. grease a 12 c bundt pan.
3. in large bowl stir together first 6 ingredients.
4. in small bowl lightly beat eggs.
5. make a well in center of dry ingred's, add eggs, and remaining ingredients, and whisk well.
6. pour into pan and bake for 50 mins, or until tester comes out clean-- i use a toothpick---.
7. cool in pan, turn out to rack to cool completely.
Title: Carrot Bars
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/2 salt
- 1/2 baking soda
- 2 cinnamon
- 2 flour
- 2 carrots
- 3 butter
- 2 cream cheese
- 3 vanilla
- 1 powdered sugar
- 1 3/4
Instructions:
1. Beat the eggs, add sugar and oil. Beat well. Add the salt, baking soda, cinnamon, flour, and carrots and mix. Pour into a greased and floured 15 x10 inch pan. Bake at 350 for 30 minutes.
2. After the bars have cooled completely, beat the butter and cream cheese until smooth. Add the remaining ingredients, mix well and spread onto the bars.
Title: Chocolate Paste (for Cake Decorations)
Ingredients:
- 7 bittersweet chocolate
- 1/4 light corn syrup
Instructions:
1. Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
2. Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
3. Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
4. When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
5. Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
6. You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
7. Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
8. It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
9. Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
10. White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
11. Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.
Title: Chocolate Almond Angel Food Cake
Ingredients:
- 3/4 cake flour
- 1 1/4 sugar
- 1/2 cinnamon
- 1/4 cream of tartar
- 12 salt
- 1 1/2
- 1/4
- 1 1/2
Instructions:
1. Place oven rack at lowest position in oven.
2. Preheat oven 375 degrees F.
3. In a small bowl, sift together flour, 1/2 cup sugar, cocoa and cinnamon. Mix lightly until well blended.
4. In large bowl of electric mixer, mix egg whites, cream of tartar, salt and almond extract until stiff but not dry peaks form.
5. Fold flour mixture, a little at a time, into beaten egg whites, gently, until blended.
6. Spoon batter into angel food tube pan with removable bottom.
7. Gently cut through the batter in the angel food pan to eliminate air pockets.
8. Bake 30 -35 minutes, or until cake springs back when tapped with a spatula.
9. Immediately invert cake onto soft drink bottle and allow to stand until cooled.
Title: Galt House Hotel Rebecca Sauce and Strawberries
Ingredients:
- 2 sour cream
- 1/2 dark brown sugar
- 1 vanilla extract
- 1 dark rum
- 1 Bourbon
- strawberry
Instructions:
1. Combine first four ingredients and stir until completely smooth.
2. Cover and chill sauce before serving.
3. Dip whole strawberries into sauce and enjoy.
Title: Vegan Chai Pumpkin Pie
Ingredients:
- 1 canned pumpkin
- 12 1/2 firm silken tofu
- 1/2 maple syrup
- 2 unbleached flour
- 3 ground cinnamon
- 1 1/2 ground cardamom
- 1 1/2 fresh ginger
- 1 vanilla extract
- 1 ground nutmeg
- 1/4 black pepper
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F
2. Place first eleven ingredients in a blender and blend well.
3. Pour into unbaked pie crust and bake for 1 hour.
Title: Mango Orange Bread Pudding
Ingredients:
- 6 1/2 mango
- 1 raisins
- 3/4 eggs
- 3 sweetened condensed milk
- 1 butter
- 2 margarine
- 2 1/2 hot water
- 1 vanilla extract
- 2 ground cinnamon
- 1 mango puree
- 1 sugar
- 1/2 cornstarch
- 1/2
- 1
Instructions:
1. Heat oven to 350'F. Place bread cubes, mango and raisins in buttered, 9 inch baking pan.
2. Mix together eggs, sweetened condensed milk, 2 1/2 cups hot water, butter, orange rind, vanilla, cinnamon and salt.
3. Pour evenly over bread, moistening completely. Bake 40 minutes or until knife inserted in center comes out clean.
4. For sauce; over medium heat, cook and stir orange juice, mango puree, sugar and cornstarch until thickened and bubbly. Serve over warm bread pudding.
Title: Coffee Cream Filling
Ingredients:
- 2 instant coffee
- 1 milk
- 1/2 sugar
- 2 cornstarch
- 1/2 salt
- 2 eggs
- 1 butter
- 1 vanilla
Instructions:
1. Scald coffee with milk.
2. Mix sugar, cornstarch, salt and well beaten eggs.
3. Strain milk; add gradually to sugar mixture.
4. Add butter; cook in a double boiler until thick and creamy, stirring constantly.
5. Add vanilla and cool.
Title: Fresh Melon and Strawberries With Marsala
Ingredients:
- 2 strawberries
- 3 cantaloupe
- 1 sugar
- 1 dry marsala wine
Instructions:
1. Wash and hull the strawberries.
2. Cut each cantaloupe in half and remove the seeds.
3. With a round melon baler, scoop out the pulp.
4. Reserve the cantaloupe shells.
5. Put melon balls and strawberries into a large bowl.
6. Add 1/2-cup sugar and the Marsala wine; mix well.
7. Refrigerate for several hours.
8. Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
9. Fill cantaloupe shells with the marinated melon and strawberries.
10. Spoon some of the juice over the fruit.
11. Serve chilled.
Title: Can't Be Beet Chocolate Cake
Ingredients:
- 1 plain nonfat yogurt
- 1 powdered milk
- 1 I Can't Believe It's Not Butter® Spread
- 1 white chocolate chips
- 3 confectioners' sugar
- 18 1/4 eggs
- 3 beets
- 15 chocolate chips
- 1/3
- 1/2
Instructions:
1. PREPARE FROSTING:.
2. Drain yogurt in paper-towel-lined strainer over bowl at least 8 hours (to make yogurt cheese); discard liquid.
3. Mix yogurt with milk powder.
4. On medium speed, beat spread with melted chips until smooth.
5. Gradually beat in sugar.
6. Beat in yogurt mixture until fluffy; refrigerate frosting 2 hours.
7. PREPARE CAKE:.
8. Preheat oven to 350 degrees Fahrenheit. Coast 2 8-inch cake pans with cooking spray.
9. On medium speed, beat next 4 ingredients until blended.
10. On medium-high, beat until fluffy.
11. Divide between the 2 cake pans; sprinkle with chopped chips.
12. Bake 25 minutes or until pick inserted into centers come out clean.
13. Cool 10 minutes in pans.
14. Remove to racks; cool completely.
15. ASSEMBLE AND FROST CAKE:.
16. Place one layer on plate, chip side up.
17. Spread with 3/4 cup frosting; top with remaining layer, chip side down.
18. Frost cake with remaining frosting. Garnish as desired.
19. Refrigerate cake.
Title: Pecan Sandies
Ingredients:
- 1 pecan pieces
- 2 all-purpose flour
- 3/4 kosher salt
- 1/2 baking powder
- 1 butter
- 1/2 turbinado sugar
- 2 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Place pecans on sheet pan and bake for 5 minutes. Remove from oven and place in food processor with 1/4 cup of the flour. Pulse until pecans are finely ground. Pour into large mixing bowl and add remaining dry ingredients. Set aside.
3. In large mixing bowl beat the butter until light and creamy, approximately 2 minutes. Add the turbinado sugar and vanilla.
4. On low speed, add dry ingredients and mix until dough comes together. DO NOT OVER MIX.
5. Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
6. Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
7. Bake for 12-14 minutes until edges are lightly brown.
8. Cool on cooling rack and store in air tight container (IF they make it that long).