lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious Orange Chocolate Muffins
Ingredients:
- 1 1/2 baking soda
- 1 baking powder
- 1 sugar
- 7/8 salt
- 1/4 chocolate chips
- 1/2 orange
- 1 egg
- 1/2 butter
- 1 sugar
- 1/2
- 1/4
- 2
Instructions:
1. Set 12 cup cake liners in a muffin pan.
2. Preheat oven to 400°F.
3. Put butter in freezer.
4. Mix dry ingredients in a bowl EXCEPT for chocolate chips.
5. Cut orange into pieces and blend with orange juice.
6. Take butter out of the freezer and shred it. Put shredded butter back in the freezer for 1 minute.
7. Add egg to wet mixture and mix well.
8. Add frozen shredded butter to wet mixture and blend until amalgamated but still with bits.
9. Add wet mixture to dry mixture and mix till amalgamated. Do not overmix or the butter will melt.
10. Fold in the chocolate chips.
11. Divide batter among the 12 cups.
12. Bake for 15 minute
13. Turn pan around (180 degrees) and bake for another 3 minute.
14. Take muffins out of the tin and place on a rack.
15. Mix Topping and spread over the tops.
16. Let rest for 5 to 10 minute.
17. Enjoy!
Title: Cinnamon Apple Topping
Ingredients:
- 1/2 cornstarch
- 2 light brown sugar
- 2 ground cinnamon
- 2 -3 salt
- 1/4 apples
- 1
- 3 1/2
Instructions:
1. Place 1 tablespoon of the apple juice and all the cornstarch in a small bowl, stir to mix, and set aside.
2. Place the light brown sugar, cinnamon, and salt in a 2-quart pot, and stir to mix well. Add the remaining apple juice, and stir to mix well.
3. Add the apples to the pot, and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes or until the apples are tender.
4. Stir the cornstarch mixture and add it to the pot. Cook and stir for another minute or two or until thickened and bubbly. Serve warm over pancakes, french toast, or waffles, or use as a topping for ice cream.
Title: Cherry Torte
Ingredients:
- 1 flour
- 1/2 margarine
- 2 butter
- 2 sugar
- 1 eggs
- 1/2 sugar
- 1 flour
- 1 baking powder
- 1/2 cherries
- 1/2 angel flake coconut
- 1/2 dried cranberries
Instructions:
1. Crust: Have the margarine at room temperature.
2. Mix flour, margarine and sugar together.
3. Press into pie pan or 8 x 8-inch square pan.
4. Bake at 350°F for 10 to 15 minutes until light brown.
5. Filling: Sift dry ingredients once.
6. Beat eggs; add dry ingredients, then cherries, coconut, cranberries and almonds.
7. Pour over baked crust.
8. Bake 45 minutes at 350°F.
9. Cool.
10. Serve with whipped cream.
Title: Tagliatelle Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 3 unsalted butter
- 3 eggs
- 1/4 sugar
- 1 lemon, zest of
- 1 butter
- 1/2 sweet marsala wine
- 1/2
- 1 1/2
Instructions:
1. Mix the pasta ingredients to make dough.
2. Use a pasta machine to roll each piece to the thinnest setting.
3. Cut each sheet into rectangle and let dry for 10 or 15 minutes.
4. Use a pasta machine to cut all sheets of dough into tagliatelle.
5. Butter a 9 inch spring form pan.
6. Grind almonds with sugar in a food processor until fine, but not powdery.
7. Mix in the lemon zest.
8. Preheat oven to 350 degrees.
9. Arrange 1/3 of the pasta on the bottom of the spring form pan to form a layer.
10. Sprinkle half the almond mixture on top.
11. Melt 1/2 cup butter.
12. Pour half of the butter on top of almond mixture.
13. Place 1/2 of remaining pasta on top.
14. Use all of remaining almond mixture and butter on top.
15. Place last layer of pasta on top.
16. Pour the Marsala Wine on top.
17. Bake for 40 minutes, or until top is golden brown.
Title: Chocolate Strawberry Shortcake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 shortening
- 1 granulated sugar
- 2 brown sugar
- 2 shortening
- 1 strawberry
- 2
- 3
- 1
- 16
Instructions:
1. To make the cake, combine the flour, 1/2 cup granulated sugar, baking powder, baking soda and salt.
2. Cut in the shortening until the mixture resembles coarse meal.
3. Blend in the soured milk and chocolate; mix well.
4. Spread into 2 greased and floured 9" round layer cake pans.
5. Combine 2 tablespoons granulated sugar and brown sugar and sprinkle over one layer.
6. Bake at 400 degrees F for about 10-12 minutes or until the cake begins to pull away from the sides of the pan.
7. Cool.
8. Brush each cake layer with 1 tablespoon orange liqueur.
9. For the topping, partially melt the chocolate squares with shortening over hot water.
10. Remove from the heat and continue stirring until melted.
11. Dip 7 strawberries in the chocolate mixture and chill.
12. Hull and slice the remaining strawberries.
13. To assemble the cake, place the plain cake layer on a serving plate, top with half of the whipped topping and all of the sliced strawberries.
14. Top with the second layer and remaining topping.
15. Drizzle with the remaining chocolate.
16. Arrange the dipped strawberries on top.
17. Refrigerate any leftovers.
Title: Mom's Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 water
- 1 sugar
- 4 flour
- 2 eggs
- 2 vanilla
- 2 buttermilk
- 1 baking soda
- 1/2
- 1
Instructions:
1. Boil butter, crisco, and water in a sauce pan.
2. Pour mixture over sugar, flour, and cocoa.
3. Mix well but do not beat.
4. Stir in remaining ingredients and pour into greased 9x13 pan.
5. Bake for 20 minutes at 400°F.
Title: Colorado Oatmeal Cookies
Ingredients:
- 4 oatmeal
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 1 salt
- 1/2
Instructions:
1. Mix the oatmeal, brown sugar and oil; set aside.
2. Next, beat the reminder of the ingredients: eggs, vanilla and salt.
3. Combine all ingredients into one large bowl (get those hands in there and squeeze, so that the oatmeal can soak up the mixture, don't be afraid to get messy!) press down with a plate, cover with saran wrap and leave in the refrigerator overnight.
4. When ready to bake, spoon out a tablespoon size portion onto a foiled cookie sheet. I personally don't grease the foil or cookie sheet, once they cool I have no problem getting them off the sheet.
5. Bake at 325-350° for 10-15 minutes. Let cool about 10-15 min before removing cookies from foil.
6. Just like snowflakes, no cookie should look alike!
Title: Peanut Butter Fudge Krispies Bars
Ingredients:
- 1 white sugar
- 1 white corn syrup
- 1 peanut butter
- 1 peanuts
- 1 chocolate chips
- 4
- 1
Instructions:
1. Bring white syrup and sugar to a boil.
2. Add everything (except the chocolate morsels).
3. Press into greased oblong pan.
4. In double boiler; melt 1 large package chocolate morsels.
5. Pour chocolate over mixture in pan, and cool and cut into squares.
Title: Banana Pudding Bites
Ingredients:
- 3 bananas
- 32
- 1
- 4
Instructions:
1. Remove the ends from the peeled bananas and discard. Cut each banana into ten to twelve 1/2 inch slices.
2. Place vanilla wafer cookies on platter, top each cookie with a banana piece.
3. Dollop a heaping teaspoon of pudding over each banana piece.
4. Sprinkle with crumbled cookies to garnish.
Title: Brownie Pudding
Ingredients:
- 1/2 all-purpose flour
- 1/2 granulated sugar
- 1/2 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 1 butter
- 2 brown sugar
- 1/2 boiling water
- 1/2
- 1 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, granulated sugar, 1/4 cup cocoa, baking powder and salt in a bowl.
3. Stir in milk, butter and vanilla until smooth.
4. Stir in chocolate chips.
5. Spread in ungreased shallow 1 1/2 quart casserole. Sprinkle brown sugar and 1/4 cup cocoa on top.
6. Place in oven, pour boiling water over top.
7. Bake 35 minutes, cool 10 minutes before serving.
8. Serve with ice cream if desired.
Title: Sheri's Chocolate Eclair Cake
Ingredients:
- 1 graham cracker
- 3 milk
- 2 French vanilla instant pudding
- 1 vegetarian french vanilla instant pudding mix
- 1 Cool Whip
Instructions:
1. Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer.
2. Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.).
3. Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers.
4. Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.
Title: Sugar Free Pumpkin Custard
Ingredients:
- 1 egg
- 1 Equal sugar substitute
- 10 canned pumpkin
- 300 pumpkin puree
- 177 evaporated milk
- 1 cinnamon
Instructions:
1. Put pumpkin and evaporated milk in mixing bowl.
2. Break an egg and egg white into the mixture.
3. With mixer or wooden spoon, beat mixture until smooth.
4. Add the cinnamon.
5. Mix well.
6. Pour into custard cups.
7. Place water inside casserole pan and put custard cups inches.
8. Bake 15 minutes at 425°F.
9. Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
Title: Strawberries With Amaretto Sauce
Ingredients:
- 2 fresh strawberries
- 1 sour cream
- 1/4 - 1/2 sugar
- 1/4 - 1/2 Amaretto
Instructions:
1. Slice fresh strawberries into thirds.
2. Mix sour cream, sugar and Amaretto well.
3. The sauce should be thick and not runny.
4. Chill the sauce in the fridge for 2- 3 hours.
5. Pour over fresh strawberries.
6. Cook time is chilling time in fridge.
Title: Fruit-Filled Chimichangas With Cinnamon Custard
Ingredients:
- 1 1/2 water
- 1 sugar
- 1 ground cinnamon
- 3/4 flour tortillas
- 1/2 powdered sugar
- 1/2 fresh mint leaves
- 12 sugar
- 1/3 cornstarch
- 2 ground cinnamon
- 1/2 evaporated milk
- 1 water
- 1/2 vanilla extract
- 1
Instructions:
1. For chimichangas, combine water, apricots, apples, nuts, sugar and cinnamon in a medium saucepan. Bring to boil, reduce heat to medium and cover. Cook, stirring occasionally, for 10-15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
2. For the sauce, combine sugar, cornstarch and cinnamon in medium heavy duty saucepan. Gradually stir in the evaporated milk, water and egg yolk. Bring to boil over medium heat, stir constantly until mixture is slightly thickened. Removed from heat, stir in vanilla. Cover and keep warm.
3. Place 1/4 filling in the center of each tortilla. Fold into burritos: secure ends with wooden picks. Add vegetable oil to 1 inch depth in medium skillet - heat over high heat for 3-4 minutes. Place 2 or 3 chimichangas at a time in oil, fry until golden brown. Place on paper towels to dry, remove the wooden picks.
4. Serve with cinnamon custard sauce, and garnish with powdered sugar and fresh mint leaves.
Title: Yummy Split
Ingredients:
- 1 banana
- 2 sugar-free vanilla ice cream
- 2 graham crackers
- 2
Instructions:
1. Slice the banana and place it in the bottom of the bowl.
2. Top with the remaining ingredients in order listed.
3. Enjoy!
Title: Gourmet Danish Bitty Almond Cakes
Ingredients:
- 3 unsalted butter
- 1/2 unsalted butter
- 3 all-purpose flour
- 1/8 salt
- 1/4 granulated sugar
- 2 almond paste
- 1/4 vanilla extract
- 1 egg
- confectioners' sugar
Instructions:
1. Put oven rack in upper third notch of oven (in my case gigantic toaster) and preheat to 400°F.
2. Brush molds of the muffin tins with melted butter and lightly dust with flour, (I used a teeny coffee scooper for this) knocking out excess flour.
3. Stir together the flour (3 tablespoons) and salt in a small bowl.
4. Beat together softened butter and granulated sugar in another bowl with an electric mixer at high speed until pale and fluffy.
5. Beat in almond paste and vanilla until combined well, then beat in egg until combined.
6. Reduce speed to low and add flour mixture, mixing until just combined.
7. Divide batter among muffin tin cups.
8. Bake cakes until just firm and edges are golden, about 10-15 minutes.
9. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.
Title: Deep-Dish Baklava
Ingredients:
- 3 walnuts
- 2 sugar
- 2/3 ground cinnamon
- 2 ground cardamom
- 1/2 ground cloves
- 1/4 phyllo dough
- 2 unsalted butter
- 1 1/2 sugar
- 2 honey
- 2 water
- 2 lemon peel
- 1 vanilla bean
- 1 cinnamon stick
Instructions:
1. Preheat oven to 350°.
2. Lightly butter the bottom and sides of a 13 x 9 inch metal baking pan with melted butter.
3. Pastry: in a small bowl, combine the walnuts, almonds, sugar, cinnamon, cardamom, and cloves; set aside.
4. On a clean work surface, lay flat 1 sheet of phyllo and brush it lightly with melted butter.
5. Layer 7 more sheets of phyllo over the first, buttering each one.
6. Carefully lay this stack of butter phyllo in the prepared pan.
7. Sprinkle evenly with 1 cup of the nut mixture.
8. Layer together 8 more sheets of phyllo, buttering each sheet, and lay this stack over the first layer of nuts.
9. Sprinkle the second stack of phyllo sheets with another 1 cup of the nut mixture.
10. Repeat this process until there are 5 stacks of buttered phyllo (8 sheets in each stack) separated by and ending with a layer of nut mixture (1 cup for each of 5 layers).
11. On a flat work surface, prepare the top of the pastry by layering together 35 sheets of phyllo dough, buttering each sheet.
12. Carefully place this stack of layered phyllo over the last layer of nuts in the pan.
13. The pan should be completely full of pastry.
14. With a sharp knife, score the baklava into square or diamond-shape pieces by cutting through just the top layers of phyllo dough.
15. Bake until crisp throughout and the top layers are golden brown, 1 to 1 1/2 hours.
16. While the baklava is baking, make the honey syrup: combine all the syrup ingredients in a large stockpot and bring the syrup to a boil over med-high heat.
17. Decrease heat to medium and simmer until the mixture is the consistency of thick maple syrup, about 10 minutes.
18. Remove the syrup from the heat and let cool slightly.
19. As soon as the baklava comes out of the oven, spoon the slightly warm syrup over the pastry.
20. Let the baklava cool completely before cutting the scored pieces completely.
21. Don't be nervous if the baklava seems to be swimming in the syrup initially.
22. As the pastry cools, the syrup is absorbed into the layers.
23. It is very important to allow the baklava to cool completely, giving the syrup plenty of time to ease into the pastry layers and give the baklava its wonderful gooey-crisp texture.
24. Baklava will keep, covered, for 2 days at room temperature or 4 days refrigerated.
Title: BBQ or Griddled Peaches
Ingredients:
- 4 honey
- 1 light olive oil
- 1 pecan nuts
- 40
Instructions:
1. Halve the peaches and remove and discard the stones. Cut the peaches into thick slices. There's no need to remove the skins but you can if you wish to.
2. Heat the oil. Add the peaches and cook 3-5 minutes on each side. They should start to caramelise.
3. Sprinkle with the toasted nuts and serve. You can drizzle a little maple syrup around the plate if you wish.
Title: Red Velvet Snowflakes
Ingredients:
- 1/4 butter flavor shortening
- 3/4 sugar
- 1/2 vanilla extract
- 1 egg
- 1 buttermilk
- 2 all-purpose flour
- 1/2 baking soda
- 1 1/4 white vinegar
- 3/4 brown sugar
- 1 1/2 unsalted butter
- 2 heavy cream
- 5 cream cheese
- 3 vanilla extract
- 8 confectioners' sugar
- 1/4
- 1
Instructions:
1. PREHEAT oven to 350°F.
2. Spray a 16 3/4 x 11 3/4 x1 inch rimmed baking sheet with no stick spray.
3. IN A MEDIUM BOWL beat shortening, sugar, vanilla and salt until light and fluffy. Add egg, Mix again to incorporate.
4. IN A SMALL BOWL combine cocoa and red food coloring. Add cocoa mixture to creamed mixture. Add buttermilk and flour alternatively, beginning and ending with buttermilk.
5. IN A SMALL BOWL combine soda and vinegar. Add to batter, beating well. Pour batter into prepared pan.
6. BAKE 12 min.or until toothpick inserted in center comes out clean. Remove from oven. Place on wire rack to cool.
7. USING A 5-INCH SNOWFLAKE CUTTER cut 12 pieces from the cake.Cut 4 smaller pieces with a 2 inch cutter.
8. TO MAKE THE FROSTING in a small saucepan combine brown sugar and 2 Tbs butter over medium heat. Stir until sugar dissolves. Bring to a boil remove from heat.Add to cream, whisking well. Transfer to a heat resistant bowl.Let cool 1 hour, stirring occasionally.
9. IN A LARGE BOWL combine remaining 3 TBS butter and cream cheese. Beat on med. high until smooth.Add vanilla. With mixer running, slowly add cooled brown sugar mixture. beating until combined. Gradually add confectioners sugar mixing until completely smooth.Refrigerate at least 30 minute before using.
10. TO ASSEMBLE CAKES, place 4 lg snowflakes on 4 individual plates. Pipe icing along the spokes of each snowflake, top with another snowflake, repeat icing. End with a mini snowflake and pipe a rosette on top Garnish with edible glitter.
Title: Confetti Blossom Cookies
Ingredients:
- 48 butter
- 1/2 margarine
- 1 granulated sugar
- 1 egg
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 milk
Instructions:
1. Heat oven to 350F; remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended,.
3. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Divide dough into desired number of cookie colors. Add desired food coloring to each section; mix until color of dough is uniform, adding more food coloring if needed.
5. Shape dough into 1 inch balls. Roll in desired color decorating sugar. Place on ungreased cookie sheet.
6. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 3 to 4 minutes then press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
7. Cute for Easter, use pastel food colorings; Christmas, used red and green. If you don't want to buy colored sugar, make it by using one drop of food color (or more depending on how dark you want it) on 1/4 to 1/2 cup sugar; mix.
8. (Got this from a Hershey's Kisses Confetti bag).
Title: Soft & Chewy Vanilla Butter Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1/2 eggs
- 2 water
- 1 1/2 vanilla
- 1 flour
- 1 baking soda
- 3 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
3. Add the flour, baking soda and salt to the mixing bowl and mix well.
4. Cover and refrigerate dough for 30 minutes.
5. Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
6. Place in preheated oven and bake for 8-10 minutes or until light brown.
Title: Albinutza - Honey Cake (Lil' Honey-Bee)
Ingredients:
- 3 honey
- 220 sugar
- 3 milk
- 30 butter
- 1 egg
- 1 baking soda
- 400 flour
- 3 icing sugar
- 250 milk
- 300 sugar
- 3 butter
- 1 powdered sugar
- 100 walnuts
- 120
- 100
- 1
Instructions:
1. THE DOUGH.
2. Melt the honey on bain-marie.
3. Add the sugar and the milk and stir until all melted and well blended.
4. Add the butter and mix well.
5. Take out of the bain-marie and add the egg, baking soda and mix well.
6. Add the flour bit by bit kneading well. Add the flour until still kneadable but slighlty hard. It should not come apart. If it does (too much flour), add a bit of milk to fix.
7. Separate the dough into 4 equal parts and let it rest for 15 minutes.
8. Roll each part of the dough in a slim layer (approx 5mm thick) on the bottom of a cookie sheet and bake at 180°C until golden.
9. Set aside to cool.
10. THE FILLING.
11. Make a hot cereal cream out of the wheat cream, milk and 1 tbsp sugar. Cool.
12. Mix butter and powdered sugar until smooth.
13. Add the walnuts and cocoa.
14. Add all to the cooled wheat cream mix.
15. Separate in two equal parts.
16. THE LAYERING.
17. Lay one layer of baked dough and cover evenly with one part filling prepared as above.
18. Lay the second layer of dough and cover evenly with 250ml apricot jam.
19. Lay the third layer of dough and cover with the second part of the filling.
20. Lay the forth layer of dough and sprinkle with 3 tsp icing sugar.
21. Set aside in cool place (or refrigerate) until dough layers soften.
22. Serve in the same day (kept for too long gets the dough too soft and may slid).
Title: Low Fat Vegan Apple Crisp
Ingredients:
- 6 apples
- 1/2 sugar-free maple syrup
- 1/2 whole wheat flour
- 1/2 oatmeal
- 1/2 applesauce
- 1/2 brown sugar
Instructions:
1. Chop the apples and place them in a 8- × 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle some pumpkin pie spice to taste over them.
2. In a bowl, mix the flour and oatmeal. Then add the applesauce and brown sugar. Mix until the flour is just moistened.
3. Spread the oatmeal mixture on top of the apples.
4. Bake for 30 minutes. Let it sit in the oven for another 5 minutes.
Title: Easy Lime Souffle
Ingredients:
- 2 of fresh mint
- 2/3 prepared vanilla pudding
- 1 sugar
- 1 1/2
Instructions:
1. Combine mint, curd and pudding.
2. Beat egg whites with electric mixer until stiff peaks form.
3. Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third.
4. Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar.
5. Divide souffle mix between 4 ramekins.
6. Bake at 400 degrees for 20 minutes until golden brown.
7. Serve with powdered sugar or whipped cream.
Title: Peach Dream Cake
Ingredients:
- 1 water
- 1 eggs
- 2
- 18 1/4
- 1/4
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together EXCEPT whipped cream with a fork until well moistened.
3. Pour into a greased 8x8 glass baking dish.
4. Bake for 30 minutes or until center comes out clean.
5. Allow to cool completely.
6. Frost with whipped cream and serve immediately (if you let it sit, the whipped topping pulls away from the smooth side of the cake and can slide off so it is better to top it and serve it right away).
Title: German Hazelnut Cookies
Ingredients:
- 300 flour
- 200 butter
- 100 sugar
- 50 hazelnuts
- 1 egg
- 125
Instructions:
1. Cream butter and sugar with an electric mixer on medium speed until well blended.
2. Add egg.
3. Gradually stir in the flour and hazelnuts on low speed; mix until well blended.
4. Divide dough in half and form 2 logs.
5. Chill the logs, wrapped in foil, for at least 1 hour.
6. Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
7. Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes.
8. Let cool completely.
9. Place Nutella between the two bottom sides of the cooled cookies.
10. Press gently till filling has spread to edge of cookies.