lumicero/recipes-ing2inst huggingface dataset:
Title: Candy Cane Cookies
Ingredients:
- 1 shortening
- 1 powdered sugar
- 1 egg
- 1 1/2 vanilla
- 1 all-purpose flour
- 2 1/2 salt
- 1 granulated sugar
- 1/2
Instructions:
1. Heat oven to 375 degrees.
2. Mix the crushed peppermint candy and granulated sugar together and set aside.
3. Mix shortening, sugar, egg and flavorings together.
4. Add flour and salt and mix.
5. Divide dough in half.
6. Add food coloring to one half and mix well.
7. Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color.
8. Place strips side-by-side, press lightly together and twist like a rope.
9. Place on ungreased baking sheet.
10. Curve top down to form handle of the cane.
11. Bake about 9 minutes.
12. Remove from baking sheet.
13. While still warm sprinkle with the candy/sugar mixture.
Title: Fruit Cobbler Biscuit Topper
Ingredients:
- 1 unbleached flour
- 1 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 1 egg
Instructions:
1. Cut in butter till mixture resembles coarse crumbs.
2. Cobine milk and slightly beaten egg.
3. Add all at once to dry ingredients, stirring just to moisten. Set aside.
4. Prepare cherry, peach, apple, or rhubarb filling.
5. Pour filling into 8-1/4x1-3/4 inch round baking dish.
6. Immediately spoon on biscuit topper in 6 mounds.
7. Bake at 400 degree oven for 20 to 25 minutes.
8. Serve warm with cream or ice cream.
Title: Warm Gingerbread Pudding
Ingredients:
- 1 1/4 butter
- 1 ladyfinger
- 6 eggs
- 8 unsalted butter
- 1/2 confectioners' sugar
- 1 lemon zest
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 ground ginger
- 1/8 nutmeg
- 1/3 granulated sugar
- 1/2 dried currant
- 1/4 candied lemon peel
Instructions:
1. Preheat the oven to 350 degrees F.
2. Bring a teakettle of water to a boil. Generously coat a pudding mold or 2-quart souffle dish with butter and coat with 1/4 cup of the crushed gingersnaps.
3. Mix together the remaining 1 cup of crushed gingersnaps and the ladyfinger crumbs. Set aside.
4. Separate the eggs. Set aside.
5. In a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, lemon zest and spices on medium speed until light in texture and fluffy, about 2 minutes.
6. Add the egg yolks in 2 or 3 additions, scraping down the bowl with a rubber spatula after each addition and mixing until very smooth.
7. Add half of the crumb mixture to the butter mixture and blend on low speed until evenly mixed.
8. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on low speed until frothy.
9. Increase the speed to medium and add the granulated sugar gradually.
10. Increase the speed to high and continue to whip until medium peaks form.
11. Fold the remaining crumb mixture into the egg whites. Fold the egg white mixture into the butter mixture.
12. Finally, fold in the currants and candied citrus peel.
13. Spoon the batter into the prepared dish.
14. Cover the mold with its lid or with aluminum foil or parchment paper tied into place with kitchen string.
15. Place the pudding mold or souffle dish on a dish towel in a deep baking pan on a pulled-out rack in the oven.
16. Add enough boiling water to the pan to come halfway up the sides of the mold.
17. Carefully slide in the rack and bake the pudding, checking for doneness after 1 hour.
18. The pudding is done when it is puffy and the sides have begun to pull away from the dish (a skewer or silver knife inserted near the center of the pudding should have only a few moist crumbs clinging to it when done).
19. Serve warm, garnished with candied citrus peel and whipped cream or vanilla sauce if desired.
Title: Lemon Meringue Cupcakes
Ingredients:
- 1 3/4 self-rising flour
- 3/4 sugar
- 1 egg
- 1 milk
- 2/3 vanilla extract
- 1/2 butter
- 1/3
- 2/3
- 2
Instructions:
1. Preheat oven to 400 degrees. Lightly grease 12 standard muffin cups.
2. Sift the flour into a large bowl and stir in 1/4 cup of the sugar. Make a well in the center.
3. Place the egg and egg yolk in a bowl and add a pinch of salt. Beat the eggs together, then stir in the milk, vanilla, and butter. Pour the egg mixture into the well in dry ingredients. Fold in gently until just combined -- batter will be lumpy.
4. Divide the mixture evenly between the muffin cups. Bake for 15 minutes -- the cakes will only rise a little way up the cups. (Leave the oven on the same temperature).
5. Cool the cakes in the muffin tins for about 10 minutes, then loosen with a knife, but leave in the tin.
6. Hollow out the center of each cake with a melon baller, being careful not to pierce through the base of the cake.
7. Stir the lemon curd well, then spoon into a piping bag fitted with a 1/2 inch plain nozzle. Carefully pipe the curd into the cavity of each cake.
8. Whisk the egg whites in a clean dry bowl until soft peaks form. Add a quarter of the remaining sugar at a time, beating well after each addition, until stiff glossy peaks form.
9. Place 1 heaping tablespoon of the meringue mixture on top of each cake and form peaks wit hthe back of a spoon. Sprinkle with a little of the extra sugar over the meringue.
10. Return the cakes to the oven for 5 minutes or until the meringue is lightly golden and crisp and the cakes come away slightly from the side of the tin.
11. Cool in the tin for 10 minutes, then carefully transfer to a wire rack. The meringue topping might come off the cakes when they first come out of the oven, so handle the cakes carefully. The meringue will adhere to the cakes as they cool.
12. Serve warm or at room temperature. The cakes are best eaten the day they are made so the meringue stays crispy.
Title: Mimi's Molasses Cake
Ingredients:
- 1/2 sugar
- 1 molasses
- 1/2 shortening
- 1 egg
- 2 1/4 flour
- 1/4 salt
- 2 1/4 baking soda
- 3/4 ginger
- 1/2 clove
- 1 cinnamon
- 1 boiling water
Instructions:
1. Mix everything together EXCEPT the boiling water and mix well.
2. Add the boiling water; mix well.
3. Put into a greased and floured 9x13 pan and bake 350 degrees for 25 minutes till done.
4. Serve with whipped cream.
Title: Dampfnudln (Steamed Sweet Dumplings)
Ingredients:
- 1/2 milk
- 1 active dry yeast
- 1/4 butter
- 1/3 sugar
- 1/4 salt
- 1 all-purpose flour
- 2 all-purpose flour
- 2 eggs
- 1 1/2 milk
- 1 butter
- 1 sugar
Instructions:
1. Make sure you are using a heavy 10-inch skillet with a tight fitting lid for the final process.
2. Scald 1/2 cup milk. Meanwhile soften yeast in 2 tbsp warm water. Set aside.
3. Meanwhile, in a large bowl, mix butter, sugar and salt. Immediately pour scaled milk over ingredients in bowl. When lukewarm, blend mixture beating in the 1 cup flour until smooth. Stir in the yeast mixture as well mixing well.
4. Measure and sift 2 cups flour and add to dumpling mixture. Beat until smooth. Beat the eggs til well mixed then add.
5. Add remaining flour in small amounts to create a soft dough. Turn dough onto lightly floured surface and let rest 10 minute.
6. Knead until smooth and then turn into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and a towel and let stand in a warm place (about 80F) until dough has doubled (about 1 1/2 hrs).
7. Punch down then turn dough out onto lightly floured surface. Shape dough into 1 inch balls. Cover with waxed paper and a towel and let rise on rolling surface until balls have doubled (about 1-1 1/2 hrs).
8. TO COOK: Put in to the skillet the 1 1/2 cups milk, butter and sugar.
9. Put about 8 of the balls into the skillet. Do not set them to close together. Refrigerate remaining balls until ready to cook.
10. Cover and cook over high heat until steam appears. Reduce heat and cook for 30 minute Do not remove cover during cooking.
11. Carefully remove dumplings with a slotted spoon to serving dishes and serve with Kirschesosse or Vanillesosse.
Title: Danube Waves Cake (Donauwellen Kuchen)
Ingredients:
- 1 1/4 unsalted butter
- 1 1/3 granulated sugar
- 5 eggs
- 3 cake flour
- 3 milk
- 1 tart cherries
- 1 granulated sugar
- 1/2 cornstarch
- 3 milk
- 1 3/4 vanilla pudding mix
- 1 sugar
- 1/3 unsalted butter
- 1
- 4
Instructions:
1. Cake: Preheat the oven to 375 degrees F.
2. Grease a 12 x 8 pan.
3. Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour.
4. Spread half of the batter into the pan.
5. Add cocoa and milk to remaining batter, mix well and spread over the top.
6. Bake for 30-40 minutes until done.
7. Let cool for approximately one hour.
8. For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice.
9. Heat the juice, sugar and cornstarch slowly, stirring constantly.
10. Add the cherries.
11. When the mix has thickened, set aside to cool.
12. For Cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature.
13. Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes.
14. Assembly: Spread the cherry mix on top of the cake and cover with the cream.
15. Drizzle melted chocolate over the top.
Title: Toasted Almond Frosting
Ingredients:
- 2 granulated sugar
- 1 water
- 1/4 water
- 1 corn syrup
- 1/2
- 1
- 3/4
Instructions:
1. Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water).
2. Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
3. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment.
4. Beat on medium speed until soft peaks form, about 5 minutes.
5. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
6. Remove bowl from mixer and use rubber spatula to gently fold in almonds.
Title: The Lighter Side of Chocolate Cherry Cobbler
Ingredients:
- 1 flour
- 1/2 Splenda sugar substitute
- 1 1/2 baking powder
- 1/2 salt
- 3 water
- 1 egg
- 1 vanilla
- 2 Splenda sugar substitute
- 1/2 hot water
- 3/4 frozen cherries
- 3
- 1 1/3
- 12
Instructions:
1. In bowl, combine flour, splenda, baking powder, salt, and 3 tablespoons cocoa.
2. Stir in water, egg, vanilla and almond extract until smooth.
3. Place frozen cherries in bottom of greased pie pan.
4. Pour chocolate batter over cherries.
5. Combine splenda and the 3 tablespoons cocoa.
6. Sprinkle over batter.
7. Pour hot water over the top (do not stir).
8. Bake at 375* for 45 minutes or until top is crusty and cooked through.
Title: Brandied Fig Bundles
Ingredients:
- 15 figs
- 2 sugar
- 2 brandy
- 12 puff pastry
- 1 unsalted butter
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Allow puff pastry (if frozen) to thaw 8 to 10 minutes.
3. In a mixing bowl mash figs with a fork.
4. Add sugar and brandy and mix well.
5. Spoon a healthy dollop of fig mixture into each center 4 inch puff pastry square.
6. Fold each corner of the pastry in to the center, enclosing the fig filling and pinch to seal, thus forming a square fig bundle.
7. Lightly brush with butter.
8. Bake 20-25 minutes, or until golden brown.
9. When cooled sprinkle with powdered sugar.
Title: Banana Crumb Cake
Ingredients:
- 1/2 pecans
- 1/4 flour
- 1/4 dark brown sugar
- 1/4 cinnamon
- 1/4 butter
- 2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 butter
- 4 dark brown sugar
- 1/4 honey
- 3 eggs
- 2 banana
- 1 vanilla
- 1
Instructions:
1. Combine in bowl peans, coconut, flour, brown sugar and cinnamon. Cut in butter until it resembles coarsecrumbs with a few pea-sized chunks.
2. Preheat oven to 350.
3. Grease springform pan and line bottom with greased parchment paper.
4. Mix flower, baking powder, soda and salt.
5. In mixer, beat butter, sugar and honey until light and creamy. Gradually add eggs, beating after each one.
6. On low speed, add half of flour mixture, the mashed bananas and vanilla. Add remaing flour and beat just until smooth.
7. Spoon into prepared pan. Sprinkle with crumb topping.
8. Bake 50-55 minutes oruntil toothpick comes out clean.
9. Cool cake in pan on wire rack 10 minutes. Remove side. Cool completely.
Title: Almond Thins
Ingredients:
- 1 light brown sugar
- 1 all-purpose flour
- 2 baking soda
- 3/4 kosher salt
- 1/2 unsalted butter
- 12 egg
- 1 pure vanilla extract
- 1/2
- 3/4
Instructions:
1. Heat oven to 350°F
2. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden. Be careful not to burn them!).
3. In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
4. With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
5. Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
6. Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
7. Keep the cookies at room temperature in an airtight container for up to 5 days.
Title: Pink Grapefruit With Cassis
Ingredients:
- 2 pink grapefruit
- 2 sugar
- 1 1/2 water
- 2 creme de cassis
- mint sprig
Instructions:
1. Using small sharp knife, remove peel and white pith from the grapefruits.
2. Working over a bowl to catch juice, cut between membranes to release segments.
3. Reserve juice in bowl.
4. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
5. Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.
6. Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.
7. Garnish with mint if desire, and serve.
Title: Apple Dumplings
Ingredients:
- 2 flour
- 4 baking powder
- 1/2 salt
- 2 milk
- 7/8 butter
- 1 apples
- 2 brown sugar
- 1/4 cinnamon
- 1 sugar
- 1 flour
- 1 salt
- 1/2 water
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Sift the dry ingredients together.
3. Cut lard in until small crumbs; add milk to make a biscuit-like dough.
4. Roll dough out on floured surface to 1/4" thick.
5. Spread dough with melted butter and sprinkle evenly with chopped apples, brown sugar and cinnamon.
6. Roll and cut into 1 1/2" thick slices like you would for cinnamon rolls; place in greased baking pan.( i used 8 inch cake pan and it overflowed).
7. Combine sauce ingredients together and bring to a boil in a saucepan.
8. Pour over the dumplings.
9. 20 to 30 minutes depending on pan make sure you put cookie sheet or foil underneath so you dont have to clean oven .
Title: Rum Buttercream Frosting
Ingredients:
- 1/2 butter
- 2 confectioners' sugar
- 2 rum
- milk
Instructions:
1. Beat butter in a medium-size bowl with electric mixer, until soft.
2. Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
3. Frost cake; between cake layers put small amount of frosting.
4. Frost sides and top of cake.
5. Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.
Title: 14 Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 2 pineapple
- 1 walnuts
- 1/4 cream cheese
- 1 -3 powdered sugar
- 1 1/4 margarine
- 1/2 pineapple
- 1/8 walnuts
- 1/4
Instructions:
1. Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
2. Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!
Title: Easy Double Strawberry Layer Cake
Ingredients:
- 1 buttermilk
- 2/3 butter
- 1/2 eggs
- 3 powdered sugar
- 6 fresh strawberries
- 2
- 4
- 1/4
- 2
Instructions:
1. Set oven to 350 degrees.
2. Grease two 9-inch round cake pans.
3. In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
4. Transfer the batter to prepare cake pans.
5. Bake for about 18-22 minutes, or until cakes test done.
6. Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
7. Cool completely on wire racks.
8. Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
9. Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
10. Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
11. Garnish with whole strawberries on top of desired.
Title: Flourless Orange Almond Cake
Ingredients:
- 2 oranges
- 6 eggs
- 8 sugar
- 8 baking powder
- 1
Instructions:
1. Preheat oven to 375°.
2. Rinse and boil the unpeeled oranges in a little water for about an hour.
3. Allow oranges to cool, then cut open, removing pips.
4. Pulp by rubbing through a sieve or whizzing in blender.
5. Beat the eggs and add remaining ingredients; mix thoroughly.
6. Pour into a buttered cake tin, preferably one with a removable base.
7. Bake for about 1 hour--a little longer if cake is very wet.
Title: Double-lemon Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1 kosher salt
- 1 unsalted butter
- 1 2/3 sugar
- 4 eggs
- 1/4 lemon juice
- 1/3 lemon juice
- 5 lemons, zest of
- 1 sour cream
Instructions:
1. Heat oven to 325º.
2. Butter a 10-inch tube or bundt pan.
3. Combine flour, baking soda and salt.
4. Cream butter with an electric mixer.
5. Add 1 cup sugar and beat until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in the quarter-cup lemon juice and the zest of 3 lemons.
8. Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
9. Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
10. Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
11. Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
12. Cook over medium heat, whisking constantly, until the sugar has dissolved.
13. Stir in remaining zest.
14. Prick the cake all over with a long skewer.
15. Spoon or brush the glaze over the entire cake.
16. Cool completely before serving.
Title: Fresh and Simple Fruit Salad
Ingredients:
- 2 lemon juice
- 1/2 unflavored gelatin
- 2 sugar
- 1 nectarine
- 1 banana
- 1 red grapes
- 1 blueberries
- 1 kiwi
- 2 coconut
- 1/2
Instructions:
1. Whisk together lemon juice, gelatin, and sugar in a large bowl.
2. Add peach, nectarine, and banana; toss gently but thoroughly to coat.
3. Add in the other fruit, tossing gently.
4. Chill thoroughly before eating, and store in the refrigerator.
Title: Plumrose Dessert Also Known As Queen Dust
Ingredients:
- 3 vanilla
- 1/2 sugar
- 1 butter
- 2 milk
- 3
- 1
- 250
- 1
- 490
Instructions:
1. Beat egg yolks, vanilla, sugar, butter, and Nestlé Cream until smooth and creamy.
2. Line the bottom of a Pyrex dish with the crushed biscuits.
3. Soften biscuits by pouring over some milk; dip whole pieces of biscuit in milk and place on top of biscuit crumbs.
4. Pour over half of cream quantity, then fruit salad, then line more whole biscuits dipped in milk.
5. Pour over the rest of cream mixture, decorate with fruit slices as desired.
6. Refrigerate at least two hours before serving.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 1 pineapple
- 9 walnut halves
- 1/3 egg
- 1 sugar
- 2/3 canola oil
- 1/3 milk
- 2/3 vanilla
- 1 all-purpose flour
- 1/2 baking powder
- 1 1/3 salt
- 2
- 1/2
Instructions:
1. Melt butter in a 9 inch square pan or heavy 10 inch skillet.
2. Sprinkle brown sugar evenly over butter.
3. Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer. Set aside.
4. Measure liquid ingredients into a bowl and beat for 1 minute.
5. Add dry ingredients, beat until blended smooth.
6. Pour batter gently over fruit, so as not to disturb your attractive pattern.
7. Bake at 350 degrees for 40-50 minutes.
8. Immediately turn upside down on serving plate. Leave pan over cake for a few minutes before lifting it off.
Title: Pumpkin Dump Cake
Ingredients:
- 1 eggs
- 2 evaporated milk
- 1 margarine
- 18 1/4
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine the first 3 ingredients.
3. Pour pumpkin mixture into greased 13 X 9 inch pan.
4. Sprinkle dry cake mix on top of pumpkin mixture.
5. Drizzle melted margarine over cake mix.
6. Bake for 50 minutes, or until top is golden brown.
Title: Mama Lane's Sweet Potato Pudding
Ingredients:
- 1 sugar
- 3 butter
- 1 milk
- 1 egg
- 2 sweet potatoes
- 1 vanilla
Instructions:
1. Put all ingredients together in a 5 by 2 inch baking dish.
2. Bake in a pre-heated 350 degree oven.
3. 1 to 1 1/2 hours.
4. stir 2 to 3 times to keep from burning.
5. Bake until top brown.
Title: Butterfinger Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 3/4 granulated sugar
- 1/2 salted butter
- 1 egg
- 8
Instructions:
1. Preheat oven to 375F degrees.
2. Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
3. Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.
4. Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Title: Low Sugar Coconut Cherry Macaroons
Ingredients:
- 2 table salt
- 1/4 Splenda sugar substitute
- 1/3 all-purpose flour
- 2 vanilla extract
- 1/2 sweetened flaked coconut
- 1 dried cherries
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.) Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute.
3. Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks (about 5-7 minutes) Fold in remaining ingredients.
4. Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
5. Bake until light golden brown, about 15 minutes.
6. 2 cookies per serving (1 WW point per serving).