lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Biscotti
Ingredients:
- 2 maple syrup
- 1/2 ground ginger
- 2 crystallized ginger
- 2 cinnamon
- 1/2 ground cloves
- 1/4 nutmeg
- 1/4 baking soda
- 3/4 cornstarch
- 2 molasses
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine the wet and dry ingredients separately, then mix well to combine. If the mixture is too dry and still crumbly, add a little more water half a tablespoon at a time, just until the dough will hold together in a sticky ball.
3. Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2 inches wide. Place them on an oiled cookie sheet and flatten to about 1 inch high.
4. Bake for 30 minutes.
5. Remove from oven and allow to cool for 10 minutes.
6. Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
7. Place the slices cut-side down on the baking sheet and bake for 10 more minutes. Turn them over and bake for 8-10 more minutes. Remove from oven. Biscotti may seem soft at first but they will harden as they cool.
Title: Honey Chiffon Pumpkin Pie
Ingredients:
- 1/4 butter
- 3 honey
- 1 2/3 unflavored gelatin
- 1 cold water
- 1/4 eggs
- 3 honey
- 3/4 pumpkin puree
- 2 salt
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1 ground cloves
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. To make crust, blend the butter with the 3 tablespoons of honey.
3. Mix with wafer crumbs and press into a 10 inch deep pie dish.
4. Bake for 12 minutes.
5. Remove from oven and cool completely.
6. Soak gelatin in the cold water for 5 minutes.
7. Beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
8. Cook in a double boiler over simmering water, stirring constantly, until thickened.
9. Remove from heat and add softened gelatin and stir until dissolved.
10. Beat egg whites until frothy.
11. Gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
12. Gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
13. Spoon into crust and chill for several hours.
14. Cook time will include baking the crust and making the filling.
Title: Orange Sauced Butter Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1 butter
- 2 vanilla
- 4 eggs
- 3/4 sugar
- 1/3 butter
- 3
Instructions:
1. Preheat oven 325°.
2. Grease and flour a 12-cup bundt pan or 10-inch tube pan.
3. Stir together dry ingredients; set aside.
4. Cream butter and sugar till light and fluffy. Beat in eggs one at a time, till well combined; add vanilla.
5. Alternately work in dry ingredients and buttermilk until well mixed.
6. Pour into prepared pan.
7. Bake at 325° for 55-70 minutes.
8. Check for doneness with toothpick.
9. While cake bakes, make sauce: Combine all ingredients in small sauce pan; bring to simmer over medium heat for 2 minutes, till sugar is dissolved. Keep warm.
10. When cake comes from oven, immediately poke all over with a fork, fairly deeply.
11. Spoon sauce slowly over cake till pan is empty.
12. Let cake cool 30 minutes, then remove from pan.
13. Finish cooling.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1 flour
- 2 1/4 baking soda
- 1/4 baking powder
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 buttermilk
- 1/2 zucchini
- 1/2 flaked coconut
- 2 butter
- 1 brown sugar
- 6 walnuts
- 2/3 milk
- 1/2
- 1/4
Instructions:
1. In a large mixing bowl, beat the butter, oil and sugar until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
5. Fold in zucchini.
6. Pour into a greased 13 x 9 x 2 inch baking pan.
7. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack for 10 minutes.
9. Meanwhile, in a bowl, combine the frosting ingredients.
10. Spread over warm cake.
11. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
12. Cool completely.
Title: Whipped Cream Cake
Ingredients:
- 1 eggs
- 2 sugar
- 1 cake flour
- 1 salt
- 1 1/2 baking powder
- 1/4
- 2
Instructions:
1. Whip the cream until it holds its shape.
2. Add eggs and whip until light as foam.
3. Add sugar and beat again.
4. Add vanilla
5. Sift flour, salt, and baking powder together 3 times and add to egg mixture.
6. Bake in greased layer cake pans, 350 degrees, 25-30 minutes.
7. Makes two 8 inch layers.
Title: Hojarascas
Ingredients:
- 14 1/4 sugar
- 2 cinnamon
- 1 salt
- 1/4 evaporated milk
- 1/4 water
- 53 shortening
- 80 1/2 flour
- 1 vanilla
Instructions:
1. In a large bowl, mix sugar, cinnamon and salt.
2. Apart, combine the evaporated milk with water and pour over sugar mix and dissolve.
3. Add shortening and mix well, add flour and vanilla and form a ball, leave apart 1 hours.
4. Roll out dough and cut in desired shapes with your favorite cookie cutters.
5. Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes or until golden.
6. Immediately cover with sugar and cinnamon, and enjoy!
Title: Caramel Pecan Cheese Pie
Ingredients:
- 1 unflavored gelatin
- 1/3 water
- 1/4 lemon juice
- 3 reduced-fat cream cheese
- 1 sugar
- 8 pecans
- 5 reduced fat graham cracker crust
- 9
- 2
Instructions:
1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Bring to a boil, stirring until gelatin is completely dissolved. Cool slightly. In a blender or food processor, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute.
2. Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.
Title: Mojito Cupcakes (Also Can Be Margarita Cupcakes)
Ingredients:
- 1 Bacardi light rum
- 3/4 eggs
- 1/4 lime
- 3 lime
- 1/3 powdered 10x sugar
- 1 cream cheese
- 1 butter
- 1/2 lime
- 1/4 Bacardi light rum
Instructions:
1. *Cupcakes*.
2. Mix together all ingredients for cupcake batter in an electric mixer.
3. Use a ice cream scoop to add batter into paper lined muffin tin. Bake at 350°F per box direction for cupcakes.
4. *Frosting*.
5. Blend together softened cream cheese and butter until smooth. Gradually add in lime juice and rum. Add lime zest then add powdered sugar, 1/2 cup at a time until smooth. Refrigerate. Frost cupcakes right before serving. Refrigerate any leftovers.
6. If you choose to make Margarita cupcakes substitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy!
Title: Lemon Lava Cake
Ingredients:
- 1 instant lemon pudding
- 2 milk
- 2 sugar
- 1/3 water
- 1 1/4 lemon juice
- 3 powdered sugar
Instructions:
1. Prepare cake mix as directed on box.
2. Pour cake mixture into greased 9X13 baking dish.
3. Combine dry pudding, milk, sugar, water, and lemon juice in bowl. Whisk together for 2 minutes until well combined and slightly thickened.
4. Pour pudding mixture over cake mixture in pan. DO NOT spread it.
5. Place baking dish onto a cookie sheet to catch any drips while baking.
6. Bake at 350 for 55 minutes to an hour.
7. Allow to cool 20 minutes while sauce thickens slightly. Dust with powdered sugar.
Title: Vanille Hoernchen (German Christmas Cookies)
Ingredients:
- 210 flour
- 90 butter
- 180 sugar
- 90 vanilla extract
- 1 powdered sugar
- 1/2
Instructions:
1. Mix all ingredients except powdered sugar together in a medium mixing bowl.
2. Knead by hand until dough comes together.
3. Don't over knead it.
4. Seperate dough into about 30 segments.
5. Form each segment into a half moon or cresent shape.
6. Place on ungreased cookie sheet.
7. Preheat oven to 350 degrees.
8. Bake 10-12 minutes until they're golden colored.
9. Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
10. It is important that you do this while they're still warm or the sugar won't stick.
11. Put on wire rack to cool.
Title: Rich Peanut Butter Pudding
Ingredients:
- 1/3 sugar
- 2 cornstarch
- 2 milk
- 1/4 creamy peanut butter
- 1 vanilla extract
- 2 salt
- 1/4 sugar
- 2 peanuts
Instructions:
1. Combine 1/3 cup sugar and cornstarch in a heavy saucepan.
2. Stir until well blended, slowly adding milk; bring to a boil.
3. Cook, stirring constantly, 1 minute or until thickened.
4. Remove from heat and stir in the peanut butter and vanilla extract.
5. Combine the egg whites (room temperature) and salt, beating until foamy.
6. Gradually add 2 tablespoons sugar, beating until stiff but not dry (but don't over beat).
7. Fold the egg whites into the peanut butter mixture.
8. Spoon into serving dish/glasses.
9. Cover and let chill, adding Cool Whip; sprinkle the nuts before serving.
Title: Lemon Polenta (Cornmeal) Cake
Ingredients:
- 115 dried dates
- 90 water
- 115 butter
- 2 margarine
- 85 eggs
- 55 egg substitute
- 55 polenta
- 1 baking powder
- 2 lemon rind
- 2 lemon juice
Instructions:
1. Grease and line a small cake tin or loaf pan and set the oven to 180°C or 350°F.
2. Place the dates and water in a pan and simmer over a low heat until they are soft and most of the water has been absorbed. Allow them to cool a little.
3. Process the dates and butter or margarine until creamy.
4. Add the eggs, ground almonds, polenta, flour, baking powder, lemon rind and lemon juice. Process until well combined. The mixture should have a soft dropping consistency, so add a little extra water if needed.
5. Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
6. Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack and remove the lining paper. Once cold, store in an airtight container and eat within three days or freeze.
Title: Swirled Holiday Snowball Cookies
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1 vanilla extract
- 1/2 salt
- 3 all-purpose flour
- 1 2/3 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Beat butter, sugar, fanilla extract and salt in a large mixer bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
Title: Christine's Super Quick Peanut Butter Pudding
Ingredients:
- 2 milk
- 1 1/2 instant vanilla pudding
- 1/2 peanut butter
Instructions:
1. Mix pudding as directed on box.
2. Before refrigerating add the peanut butter. With a electric mixer beat in the peanut butter.
3. Refrigerate 5 minutes, then serve.
Title: One Bowl Chocolate Cake
Ingredients:
- 2 cake flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 2 sugar
- 8 eggs
- 1 1/4 sour cream
- 2 vanilla
- 3/4 brewed coffee
- 1 1/2 bittersweet chocolate
- 1/3 unsalted butter
- 8 confectioners' sugar
- 8
- 1/2
Instructions:
1. Heat oven 175 degrees celsius.
2. butter 2 9 inch cake pans or one 10 inch springform and line with parchment.
3. combine dry and sift 2 times.
4. another bol beat butter then add sugar and beat 5 - 6 mins until light and fluffy.
5. add eggs one at a time.
6. add sour cream and vanilla and mix well.
7. slowly beat flour and coffee alternatively into wet.
8. beat at medium speed for 2 minutes until well blended.
9. pour into pans and bake 25 to 30 minutes 9 inch or 40 to 50 springform.
10. allow to cool pans 10 minutes.
11. for ganache combine chocolate and butter in micorwave 50% power 2 minutes and stir and repeat 30 seconds. sift confectioners sugar into choc and stir a couple of minutes until smooth and ice right away before becomes stiff.
Title: Whole Wheat Graham Cracker Cookies
Ingredients:
- 2 whole wheat flour
- 1 cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 1/2 butter
- 1/2 honey
Instructions:
1. Mix together flour, cinnamon, baking powder, baking soda.
2. In a seperate bowl combine honey and butter then pour into dry ingredients. Mix well then drop onto a greased baking sheet.
3. Press out the mixture to the corners of the baking sheet.
4. Bake at 400 for 10 minutes. Cut them quickly when they come out or use cookie cutter for fun shapes.
Title: Pumpkin Cobbler
Ingredients:
- 3 eggs
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1/8 salt
- 1 ground ginger
- 1 1/2 ground cinnamon
- 1 vanilla extract
- 1 margarine
- 1 1/4
- 1
Instructions:
1. In a mixing bowl, combine the first 8 ingredients; stir well.
2. Pour mixture into an ungreased 13x9 inch baking pan.
3. Sprinkle cake mix over the top.
4. Drizzle with melted margarine.
5. Bake in a 350° oven for 25 minutes; top with nuts.
6. Bake 15 more minutes.
Title: Pineapple Bacon Donuts
Ingredients:
- 16 -24 bacon
- 1 pineapple
- 6 -8 mozzarella string cheese
- 2 -3 sweet onions
- 1/2 barbecue sauce
Instructions:
1. Preheat oven to 425 degrees F.
2. Use a biscuit cutter to cut the pineapple into 4 inch rounds with a 2 inch interior hole. On each pineapple ring, arrange an onion ring, and a 2-3 quarters of the cheese.
3. Wrap a slice of bacon around the pineapple ring, trying not to overlap too much. Continue, using 2-3 pieces per ring. Lightly brush with BBQ sauce.
4. Arrange the bacon donuts on a sheet pan lined with a wire rack. Bake for 15-20 minutes, until bacon is browned. If bacon is full cooked but not brown, broil for 1-2 minutes.
5. Serve with extra BBQ sauce.
Title: Tart Pineapple Pudding
Ingredients:
- 2 flour
- 2 cornstarch
- 1/4 lemon juice
- 1 granulated sugar
- 1 pineapple slices
- 3
- 1/4
- 1
Instructions:
1. In 2-quart saucepan, combine flour, cornstarch and lemon juice.
2. Stir until blended.
3. Add crushed pineapple and juice, egg yolks and sugar, mix well.
4. Cook over medium-high heat for 5-6 minutes, stirring constantly until mixture thickens.
5. Boil 1 minute.
6. Remove from heat and let cool 2-3 minutes.
7. In medium size bowl with electric mixer at high speed, beat egg whites until stiff.
8. Fold in pineapple mixture.
9. Spoon into 8 sundae cups and chill.
10. Garnish with cut pineapple sliced in half, if desired.
Title: Bread Pudding and a Kiss
Ingredients:
- 1 half-and-half
- 4 sugar
- 2
- 1/4
- 16
Instructions:
1. Preheat oven to 350 degrees.
2. Cut banana bread into 1-inch cubes; place into a ungreased 2-quart square (8x8x2-inch) baking dish.
3. In a medium mixing bowl beat together egg yolks, half& half, and sugar.
4. Pour egg mixture evenly over bread.
5. Bake, uncovered, for 40 to 45 minutes or until puffed and a knike inserted off center comes out clean (center will appear moist but will set up with standing).
6. Immediiatly cut into 25 squares (about 1 1/2 x 1 1/2 inch) in pan.
7. Place a chocolate kiss on top of each square.
8. Cool 30 minutes before serving.
Title: Strawberry Curd
Ingredients:
- 1 strawberry
- 3 1/2 granulated sugar
- 4 salted butter
- 2 eggs
Instructions:
1. Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft.
2. Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
3. Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
4. Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
5. Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
6. Store in the refrigerator for up to 2 months.
Title: Wedding Tea Cakes
Ingredients:
- 1 butter
- 1 1/4 margarine
- 1 powdered sugar
- 2 vanilla
- 1/4 flour
- 1 salt
- pecans
- powdered sugar
Instructions:
1. Cream together the butter, powdered sugar and vanilla. Add the flour and salt gradually to creamed mixture. Add the chopped nuts making sure everything is mixed throughly.
2. Shape into 2 - 1 1/4 inch in diameter rolls. Wrap in wax paper and place in fridge for several hours.
3. Cut into 1/4 inch slices, place on ungreased baking sheet and bake at 350 degrees for 15-20 minutes or until slightly browned.
4. Remove from cookie sheet and roll in powdered sugar; place on rack and let cool.
Title: Montana Mountain Cake
Ingredients:
- 1 2/3 cake flour
- 1 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 2 1/4 margarine
- 1 1/2 granulated sugar
- 3 vanilla
- 3 eggs
- 1 1/2 water
Instructions:
1. Preheat oven to 375°F.
2. Grease three 8" layer cake pans; dust lightly with bread crumbs.
3. Sift dry ingredients together.
4. Cream butter and sugar; add vanilla.
5. Beat in eggs, one at a time, until well blended.
6. Beat in chocolate.
7. Add water alternatively with dry ingredients.
8. Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
9. Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
10. Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
11. If necessary for even frosting, cut the tops level.
12. Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
13. With your spatula, quickly pull frosting up in peaks all over the cake.
Title: Crock Pot " Smashed" Peaches
Ingredients:
- 1/3 sugar
- 1/2 brown sugar
- 2 margarine
- 0.5 butter
- 3/4 evaporated milk
- 2 Bisquick baking mix
- 2 eggs
- 2 vanilla
- 3/4 cinnamon
Instructions:
1. Spray crock pot with non-stick cooking spray.
2. Combine sugars and Bisquick in a bowl.
3. Add eggs and vanilla.
4. Add margarine and milk.
5. Add peaches and cinnamon.
6. Pour into crock pot.
7. Cook on low for 6 to 8 hours.
8. ENJOY!
Title: Best Chocolate Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 1/4 granulated sugar
- 1 egg
- 1/3 vanilla
- 1 buttermilk
- 1
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 F.
2. Line Muffin pan with paper liners.
3. In a small bowl, mix together flour, cocoa, baking soda, and salt.
4. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.
5. Alternate adding flour mixture and buttermilk, starting with flour. Making three additions of flour mixture and two additions of buttermilk. (Flour, Buttermilk, Flour, Buttermilk, Flour) beating until batter is smooth.
6. Stir in chocolate chips.
7. Scoop batter into prepared pan.
8. Bake for 22-27 minutes or until top of cupcakes spring back when lightly touched.
9. Let cool in pan on rack for 10 minutes, then remove from pan and let cool completely on rack.
10. Frost when completely cooled.
Title: German Nut Cake
Ingredients:
- 1/2 margarine
- 4 eggs
- 2 sugar
- 1 vanilla
- 1 sour cream
- 1 baking powder
- 1/2 salt
- 2 flour
- 10 maraschino cherries
- 2 walnuts
- 3 sugar
- 1/2 cinnamon
Instructions:
1. Cream together the two cups of sugar, vanilla, margarine, and eggs.
2. Add the sour cream and blend well.
3. Add the dry ingredients (except the set aside ingredients).
4. Blend together well.
5. Prepare a bundt pan by coating it well with shortening and dusting the pan with the 3 tbs sugar and the 1/2 teaspoons cinnamon.
6. Pour the cake batter into the pan and poke the walnuts and cherries evenly as possible down into the cake batter to distribute these two ingredients evenly.
7. Or you can take your chances by adding them to the batter before pouring the batter into the bundt pan.
8. Bake in a hot oven at 350 degrees for 1 hour and 15 minutes.
9. Enjoy!
Title: Chocolate Pot De Crème
Ingredients:
- 2/3 bittersweet chocolate chips
- 1 coffee
- 3 eggs
- 2
Instructions:
1. In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.
2. In a food processor or blender, add chocolate chips and process to make smaller pieces of chocolate.
3. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.
4. Pour into six demitasse cups or small custard cups.
5. Refrigerate at least 4 hours or overnight.
6. To serve, top with whipped cream; garnish with chocolate shavings and nuts.
Title: Castella - Japanese Sponge Cake
Ingredients:
- 1 granulated sugar
- 1/4 honey
- 1 vanilla extract
- 1 salt
- 1/4 eggs
- 7 cake flour
- 1 cream of tartar
- 1/8
- 1
Instructions:
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
Title: Chocolate Earl-Grey Shortbread Coins
Ingredients:
- 1/4 granulated sugar
- 1 unsalted butter
- 1/2 unbleached all-purpose flour
- 3/4 salt
- 3 sugar
- 1/8
- 3
Instructions:
1. Place the granulated sugar and tea leaves in the bowl of the food processor and grind for 1 miute, or untl the leaves are very finely chopped. Add the butter, flour, cocoa and salt and process for about 45 seconds. Scrape down the bowl and break up any large chunks with a spatula. Process for another 15 to 30 seconds, until the dough looks uniformly dark and forms large, shaggy clumps. Dump the dough out onto a work surface and knead gently several times, just to bring it together.
2. Squeeze the dough into a log about 12 in long and about 1 in in diameter. Gently roll it back and forth until smooth. Don't add flour if the dough is sticky, simply refrigerate the dough for 15-20 minutes to firm up the butter, then try again.
3. If you like, sprinkle the sanding sugar on the work surface alongside the log and gently roll the log into the sugar, turning to coat evenly. (I simply sprinkled sugar on after cutting) Cut a piece of plastic wrap several inches longer than the log and center the log at one long edge of the wrap. Roll the log into the wrap so it is tightly bound by the plastic. Twist the ends of the wrap to secure the log and help to create a rounded shape. Refrigerate for two hours.
4. Preheat oven to 300 degrees and position an oven rack in the center. Line the baking sheet with parchment paper.
5. Remove the plastic wrap from the dough log and slice it into 3/8 inch thick rounds. Place cookies 1 inch apart on the prepared baking sheet. Bake, rotating the sheet halfway through the baking time, for 30 minutes or until cookies are cooked through and look dry on top. Transfer to a cooling rack and cool completely.
6. Store in an airtight containter at room temperature for up to 1 week.