lumicero/recipes-ing2inst huggingface dataset:
Title: Very Good Chocolate Cake
Ingredients:
- 2 granulated sugar
- 1 1/2 cake flour
- 1/2 salt
- 3/4 baking soda
- 1 brewed coffee
- 4 eggs
- 2 sour cream
- 1/2 vanilla extract
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Sift together the flour, sugar, salt and baking soda in a bowl. In a separate bowl, pour the hot coffee over the chopped chocolate, and allow chocolate to melt completely.
3. In a separate bowl, whisk together until well blended the eggs and vegetable oil, followed by the sour cream, vanilla, and coffee-chocolate mixture. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended.
4. Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches to remove any air pockets (these would cause holes or tunnels in the baked cake layers.)
5. Bake in the preheated oven for 30-40 minutes, until the cake springs back slightly when gently tapped in the center OR when a toothpick inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. Allow cakes to cool completely before peeling off the parchment bottoms and frosting.
6. Enjoy the most moist, rich, chocolate chocolate cake you'll ever eat!
Title: Brownie Krispies
Ingredients:
- 1 butter
- 6 light corn syrup
- 1/2 vanilla
- 1 peanut butter
- 1/4 powdered sugar
- 1 pecans
- 4
- 1/2
Instructions:
1. In large saucepan, combine chocolate chips, butter and corn syrup.
2. Stir over low heat until chocolate melts.
3. Remove from heat and add vanilla, peanut butter and powdered sugar. Mix Well.
4. Stir in cereal and pecans and mix ell.
5. Spread into greased 9x13 pan.
6. Chill until firm.
Title: Spring Chick Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 12 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 2 pure vanilla extract
- 1 1/4 milk
- 1 1/2 sugar
- 6 unsalted butter
- 2 pure vanilla extract
- 1 salt
- 1/4 sweetened flaked coconut
- 4
- 1
- 20
- 140
Instructions:
1. DIRECTIONS FOR CUPCAKES:.
2. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
3. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
4. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
5. DIRECTIONS FOR FROSTING:.
6. In a heatproof bowl set over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, about 5 minutes. Remove from heat. Beat mixture on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
7. Add butter, a few tablespoons at a time; beat until combined. Add vanilla and salt; beat on low speed until smooth, about 5 minutes.
8. After cupcakes have cooled completely, turn upside-down. Each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.
9. Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.
10. Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.
Title: Coconut Cupcakes
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 5 extra-large eggs
- 1 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1 sweetened flaked coconut
- 14 cream cheese
- 1 unsalted butter
- 3/4 pure vanilla extract
- 1 confectioners' sugar
- 1/2
- 1 1/2
Instructions:
1. Preheat the oven to 325 degrees.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
4. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.
5. For the cream cheese icing.In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Title: Sally's Norwegian Lefse
Ingredients:
- 4 potatoes
- 1/4 butter
- 1/2 salt
- 1 white flour
- 2 1/2
Instructions:
1. Mix the first 4 ingredients together.
2. Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
3. If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.).
4. Chill the dough-balls for 30 minutes.
5. Roll out each ball on a pastry cloth until very thin.
6. Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface. Then, turn and bake the other side until spots appear.
7. Cover with a towel or waxed paper after baking, to keep soft.
8. Serve buttered, and sprinkled with brown or granulated sugar.
Title: One Bowl Midnight Mocha Madness
Ingredients:
- 2 1/4 flour
- 1 2/3 sugar
- 3/4 shortening
- 2/3 water
- 1 1/4 baking soda
- 1 1/4 baking powder
- 1/4 salt
- 1 vanilla
- 1 eggs
- 2 instant coffee
- 1 sugar
- 2
- 1
Instructions:
1. Throw first 10 ingredients into a bowl.
2. With an electric mixer at low speed, mix until ingredients are all moistened.
3. Scrape down bowl and turn mixer to high speed.
4. Mix for 3 minutes.
5. Divide between three 8" round greased cake pans and bake at 350F for 30-35 minutes.
6. Whip cream with instant coffee and sugar.
7. Place first layer of cooled cake on serving plate and top with half of the whipped cream.
8. Cover with the second layer and put the other half of the cream on.
9. Top with third layer.
10. Heat the ready made frosting for about 15 seconds in the microwave, until just pourable.
11. Pour over the top of the cake to make a glaze. The whipped cream will peek out of the sides.
12. Once the actual cake is made, the assembly only takes a couple of minutes, and it will look like you are a kitchen magician.
Title: Malted Chocolate Chip Cookies
Ingredients:
- 1 light brown sugar
- 1 1/4 vanilla extract
- 1/2 egg
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 2
- 1
- 1/2
- 2
Instructions:
1. In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
2. Add egg and mix.
3. In a small bowl mix flour, baking soda, and salt.
4. Gradually add to creamed mixture.
5. Stir in chocolate chips and chunks.
6. Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
7. Bake at 350° for 10-12 minutes or until golden brown.
8. Cool for 2 minutes on pan before removing to wire racks to cool completely.
Title: Pear Champagne Cupcakes
Ingredients:
- 2 3/4 flour
- 1 1/2 baking soda
- 1 salt
- 1 butter
- 2 sugar
- 3 eggs
- 1 vanilla
- 3 pears
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl mix flour, baking soda and salt. Set aside.
3. In mixer (or just large bowl), cream butter and sugar until well mixed and airy.
4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
5. Slowly add in flour mixture making sure it is fully incorporated.
6. Stir in vanilla and champagne.
7. Stir in pears.
8. Scoop an even amount of dough into each cup.
9. Bake for about 16 minutes. I started checking around 12 just to be safe.
10. You want them to be golden in color.
11. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
12. When cupcakes are completely cooled, top with frosting.
Title: No-Bake Cookies (Oamc)
Ingredients:
- 2 sugar
- 1/2 butter
- 1/4 cocoa powder
- 2 cocoa powder
- 1/2 milk
- 1 creamy peanut butter
- 4 oats
- 1 wheat germ
- 1 powdered milk
Instructions:
1. ASSEMBLY DIRECTIONS:.
2. In a saucepan, bring the sugar, butter, cocoa powder and milk together to a boil.
3. As soon as it boils, remove it immediately from the heat and stir in the remaining ingredients.
4. While still hot, drop by teaspoons onto waxed paper.
5. Allow to cool and harden.
6. FREEZING:.
7. Label and freeze in a rigid containers.
Title: Best Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 2 confectioners' sugar
- 2 honey
- 1 fine salt
Instructions:
1. Beat the cream cheese, honey, confectioners’ sugar, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes.
2. That's it! Enjoy!
Title: Apricot Brandy Pound Cake
Ingredients:
- 1 unsalted butter
- 3 3/4 sugar
- 6 eggs
- 1 sour cream
- 1/2 apricot brandy
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 3/4 salt
- 1/2 baking powder
- 1/4 baking soda
- 1/4 confectioners' sugar
- 1 1/2 unsalted butter
- 1/2 lemon juice
- 1
- 2
Instructions:
1. TO MAKE THE CAKE: Preheat the oven to 325 degrees F. Butter and line a 9-inch round cake pan with 3 inch sides.
2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, brandy, and vanilla. Stir in the apricots. Fold in the flour, salt, baking powder, and baking soda.
3. Pour the mixture into the prepared pan. Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
4. TO MAKE THE ICING: Sift the confectioners' sugar into a small bowl, stir in the butter and enough lemon juice to make a stiff paste. Stir over hot water until the icing is spreadable. Stir in the food coloring. Spread icing over cake and decorate with apricots.
Title: Rich Chocolate Mousse
Ingredients:
- 320 dark chocolate
- 30 butter
- 6 eggs
- 1 salt
Instructions:
1. Break the chocolate into small pieces and put it in a large bowl with the butter.
2. Place the bowl over a pan with 1cm of barely simmering water, making sure the bowl doesn't touch the water. Stir occasionally.
3. Separate the eggs into two bowls. Add a pinch of salt to the whites and whisk until they form soft peaks.
4. When the chocolate is completely melted, remove from the heat, break up the yolks and quickly stir them inches.
5. In three batches, fold in the egg whites until completely mixed.
6. Transfer to ramekins and refrigerate for at least four hours.
Title: Just Peachy Cake
Ingredients:
- 1 all-purpose flour
- 1/4 baking powder
- 1 eggs
- 3 vanilla extract
- 1 walnuts
- 1/2 sugar
- 1/2 all-purpose flour
- 1/2 cinnamon
- 1/2 butter
- 1
- 1/4
Instructions:
1. In a large mixing bowl, combine the cake mix, flour and baking powder and mix well.
2. Add the eggs, pie filling, vanilla and walnuts and blend well for about 2 minutes.
3. Pour this batter into a lightly greased 13 x 9 inch pan which has been coated with non-stick spray.
4. TOPPING:.
5. In a small bowl, combine the sugar, flour and cinnamon and mix well.
6. Add the butter and cut it into the dry mixture using a fork or pastry blender. Continue to blend until mixture is crumbly.
7. Pour this topping mix evenly over the cake batter.
8. Bake the cake at 350 degrees for 40-45 minutes until done.
9. Cool for 30 minutes before serving.
Title: Pineapple Frosting for Angel Food Cake
Ingredients:
- 1 Cool Whip
- 2 1/2 crushed pineapple
- 1 vanilla instant pudding mix
Instructions:
1. Mix all together with a spoon.
2. Spread over cooled cake.
Title: Rugelach
Ingredients:
- 1/2 unsalted butter
- 8 cream cheese
- 2 flour
- 1/2 sugar
- 1 sugar
- 1 cinnamon
- 1 pecans
Instructions:
1. Dough:
2. Cream butter and cream cheese. Beat in flour. Divide dough in 2 portions. Refrigerate 1 hour.
3. Mix 1/2 cup sugar, cinnamon and pecans for topping and set aside.
4. Preheat oven to 350 degrees.
5. Roll 1 portion in a circle 1/16 inch thick. Cut circle in 16 pie shape wedges. Use half topping, sprinkle each wedge and roll up from large end. Sprinkle with 1/2 of the tablespoon of sugar.
6. Place each crescent on an ungreased cookie sheet. Bake 15-18 minutes until golden.
Title: Irene's Cream Cheese Placek
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 1/4 sugar
- 3 eggs
- 2 flour
- 2 baking powder
- 1/4 salt
- 1/2 baking soda
- 1/2 milk
- 1/4 butter
- 3/4 sugar
- 3/4 flour
Instructions:
1. Preheat oven to 350°F.
2. Cream together: cream cheese,butter,sugar.
3. Add eggs-beat just until blended.
4. In another bowl, stir together flour, baking powder, salt & baking soda.
5. Alternate adding dry ingredients and milk to creamed mixture-beating after each addition.
6. Put in a greased & floured 13X9 pan.
7. Mix together topping ingredients and sprinkle on batter.
8. Bake 35 to 40 minutes-do not over bake or will be too dry!
Title: Copenhagen Flan
Ingredients:
- 3/4 flour
- 1/4 salt
- 2 1/2 margarine
- 2 1/2 shortening
- 1 cold water
- 3 margarine
- 1/4 sugar
- 1/4 egg
- 1 self-raising flour
- 1/4 milk
- 1 1/4 butter
- 4 brown sugar
- 2
Instructions:
1. Prepare a moderately hot oven 400°F Place an 8-inch fluted flan ring on a baking sheet.
2. Place flour and salt in a bowl; cut fats into small pieces until mixture resembles fine breadcrumbs; Add about 1 1/2 tbsp cold water and mix with a fork to form a firm dough; Turn out on to a floured board and knead lightly; Roll out pastry to a circle, 1 1/2 in larger all around than flan ring; Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes; Roll of surplus pastry with rolling pin across top of flan case; Press pastry into flutes again with the fingers.
3. Spread jam in base of flan case.
4. Cream margarine and sugar together until light; Beat egg and add gradually, beating well after each addition; Fold in flour; Place 4 tablespoons of the top of the milk in a small saucepan; reserve for topping; Stir remainder into creamed mixture with almond extract; Pour mixture into flan case.
5. Bake in centre of oven for 20 to 25 minutes; remove flan ring.
6. Meanwhile, make topping.
7. Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown.
8. Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted.
9. Bring to the boil and cook, stirring, for 1 minute.
10. Stir in browned almonds.
11. Spread topping over flan and return flan to oven; cook for a further 10 minutes.
12. Serve warm or cold.
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 1 eggs
- 2
- 1/3
- 1
Instructions:
1. Beat together the cake mix, eggs and oil; batter will be very stiff.
2. Stir in chips.
3. Roll into 1-inch balls and place on lightly greased baking sheets, flattening slightly.
4. Bake at 350 degrees for 10 minutes or until a slight indentation remains when lightly touched.
5. Cool for 2 minutes before removing to a wire rack.
Title: Chocolate Mallow Fondue
Ingredients:
- 2 sweetened condensed milk
- 1 marshmallow creme
- 1 milk
- 1/2 vanilla extract
- 1 pineapple
- banana
- apple
- strawberry
- marshmallows
- ladyfinger
Instructions:
1. In a heavy saucepan, heat the first five ingredients just until melted.
2. Whisk until smooth.
3. Transfer to fondue pot and keep warm.
4. Serve with fruits and/or cake pieces.
Title: Tis Mamas to Keik (Mama's Cake)
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 1 unsalted butter
- 3/4 milk
- 1 vanilla
- 3 flour
- 2 baking powder
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream the eggs and sugar. Add the butter, milk and vanilla and beat for 5 minutes. Mix the flour, baking powder and peaches and add this to the egg mixture. Beat mixture together for 2 to 3 minutes.
3. Grease and flour a tube or bundt pan and pour the mixture evenly in and around the pan. Bake for 45 to 1 hour or until golden brown. Allow to cool before serving.
Title: A Mainly Citrus Salad (Dessert)
Ingredients:
- 3 blood oranges
- 1 tangerine
- 1 white grapefruit
- 1 pink grapefruit
- 1 red grapefruit
- 1 1/2 strawberries
- 1/2 blueberries
- 2 key lime juice
- 2 white wine
- 1 honey
Instructions:
1. After sectioning the citrus, washing the berries and cutting the strawberries in half, put them all in a large bowl.
2. In a small bowl mix the white wine, honey and key lime juice together. Note: I freshly squeezed my lime juice. As well I used Sauvignon white wine because it has a citric taste to it, and although it doesn’t usually pair well with fruits, it blended too well with the fruit salad.
3. Pour the mix into the salad, and let it marinate for at least 30 minutes before serving.
Title: Banana Chocolate Chip Sour Cream Loaf Cake
Ingredients:
- 1/2 butter
- 1 2/3 margarine
- 2 sugar
- 1 eggs
- 2 salt
- 1/2 baking powder
- 1/3 baking soda
- 1 sour cream
- 2 cake flour
- 2 vanilla
- 2 walnuts
- 1/2 - 1
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
3. In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
4. Add in the eggs and the salt; beat until well mixed.
5. In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
6. With a wooden spoon, stir in the banana pulp.
7. Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
8. Add in the chocolate chips, and the chopped nuts (if using).
9. Transfer the batter into a prepared baking pan.
10. Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
11. For the mini loaf pans, bake for 45-50 minutes, or until they test done.
Title: Gratin of Blueberries With Vanilla
Ingredients:
- 4 blueberries
- 2 sweet butter
- 1 sugar
- 1/2 vanilla bean
- 3 mint leaves
- 1 creme de cassis
- 4 dry vermouth
- 2 sugar
- 1 vanilla bean
- 1 heavy cream
- 1/4 confectioners' sugar
- 2 -3
Instructions:
1. In a medium saucepan on medium low heat, melt the butter.
2. Add the sugar, vanilla bean, mint, cassis and blueberries.
3. Cook slowly until the berries are softened, about 7 minutes.
4. Transfer to an ovenproof gratin dish or baking dish, remove vanilla bean and let cool.
5. Sabayon:.
6. Bring water in the bottom of a double boiler to a bare simmer.
7. Scrape the seeds from the vanilla bean.
8. Add the eggs to the top of the double boiler and whisk.
9. Whisk in the vermouth, sugar and seeds from the vanilla bean.
10. Continue whisking until the mixture doubles in volume.
11. Remove from heat and let cool slightly.
12. When ready to serve:.
13. Preheat broiler or (if you're lucky enough to have one)have a small culinary blowtorch ready.
14. Whip the cream until it forms soft peaks.
15. Fold cream into cooled sabayon.
16. Pour the mixture over the berries.
17. Sprinkle the entire top with confectioners' sugar.
18. Place under the broiler or wield blowtorch until top is nicely browned.
19. Serve immediately.
Title: Blender Chocolate Mousse
Ingredients:
- 9 heavy cream
- 1 1/2 unsalted butter
- 6 eggs
- 3 vanilla extract
- 1 kosher salt
- raspberries
Instructions:
1. Place chocolate chips in a blender. In a small pot, bring cream to a boil over medium-high heat. Pour over chocolate chips and let sit, undisturbed, for 30 seconds. Blend on medium speed until smooth and well-combined, about 1 minute.
2. Add butter and continue to blend until slightly cooled, about 2 minutes. Add eggs, vanilla, and a large pinch of salt. Blend on medium-high speed until mixture is frothy and light, about 2 minutes. Transfer to six 8-ounce ramekins and chill until firm, about 3 hours. Serve chilled, topped with whipped cream and raspberries.
Title: Crispy Smoked Mozzarella With Honey and Figs
Ingredients:
- 6 phyllo dough
- 6 smoked mozzarella cheese
- 8 dried figs
- 3/4 honey
- 3 black sesame seeds
Instructions:
1. In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
2. Place 1 sheet of phyllo on a dry work surface.
3. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet.
4. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese.
5. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese.
6. Then fold the cheese over, again leaving 1-inch between the fold and the cheese.
7. Continue folding to make a package about 3 1/2 by 4-inches.
8. Continue with the remaining pieces of cheese and phyllo.
9. Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side.
10. Drain on a baking sheet lined with paper towels.
11. Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm.
12. Set aside until the cheese packages have finished frying.
13. To serve, place 1 cheese package on a plate.
14. Spoon some figs and drizzle some honey over the top of each cheese package.
15. Sprinkle with black sesame seeds and serve immediately.
Title: Cherries With Almonds and Mint
Ingredients:
- 1 cherries
- 1 1/2 sugar
- 1 amaretto liqueur
- 1 lemon juice
- 1/2 mint leaves
- 5 -6
Instructions:
1. Warm cherries and sugar in a nonstick pan until the sugar begins to dissolve and cherries release their juices.
2. Add the amaretto and lemon juice and cook until the liquid starts to reduce.
3. Place cherries and liquid into serving bowls (with or without ice cream) and top with almonds and mint.
Title: Cranberry-Lemon Shortbread
Ingredients:
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1 lemon zest
- 1 all-purpose flour
- 1 3/4 salt
- 1/4 cranberries
- 1/2 confectioners' sugar
- 3/4 cranberry juice
- 1/4
Instructions:
1. With an electric mixer, beat butter and brown until light and fluffy. Beat in egg yolk and lemon zest.
2. Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap. Refrigerate for 30 minutes to make it easier to handle.
3. Preheat oven to 350°F Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2 inch thickness. Cut into desired shaped with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges. , 15-20 minutes. Cool completely on wire rack.
4. ICING: Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and a piece of cranberry, and allow to firm up.