lumicero/recipes-ing2inst huggingface dataset:
Title: The Smith Family's 12-Layer Cake
Ingredients:
- 4 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 1/2 unsalted butter
- 2 1/2 sugar
- 6 eggs
- 3 milk
- 1 1/2 vanilla extract
- 3 sugar
- 1/2 unsalted butter
- 1 evaporated milk
- 1 vanilla extract
- 1 pecan halves
Instructions:
1. Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
2. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
3. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
4. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.
5. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
6. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.).
Title: Pumpkin Cream Cheese Swirl Brownies
Ingredients:
- 6 butter
- 1 light brown sugar
- 1 vanilla
- 2 eggs
- 1 pumpkin puree
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 ground ginger
- 4 cream cheese
- 1 egg
- 1/3 confectioners' sugar
- 1/2 vanilla
- 2 flour
Instructions:
1. Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
2. In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
3. n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
4. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Title: 4 Layer Lemon Bars
Ingredients:
- 1 all-purpose flour
- 1/2 pecans
- 8 butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 eggs
- 3 lemon, zest of
- 1 sugar
- 100 lemon juice
- 2/3 gelatin
- 2 butter
- 150
Instructions:
1. Preheat the oven to 375°F.
2. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
3. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
4. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
5. Whisk the eggs, lemon zest and sugar together in a large bowl. Whisk in the lemon juice. Place the bowl over a water bath and whisk constantly until it thickens. It will start to make ribbons.
6. In the meantime, soften the gelatin in water. Squeeze out excess water and when curd has thickened, add the gelatin to the bowl.
7. Using a submersion blender, start mixing the curd and add the small pieces of butter. The curd will start to change in color and become lighter. Add all the butter and continue to mix till well combined.
8. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
Title: Fudge-Aroons
Ingredients:
- 1 chocolate chips
- 1 butter
- 1/2 brown sugar
- 1 1/2 white sugar
- 2 vanilla
- 1/2 salt
- 1 baking soda
- 2 eggs
- 3 1/2 flour
- 2 white sugar
- 1 flour
- 1 butter
- 1/4 eggs
- 2
Instructions:
1. Do not preheat oven, this dough has to chill before baking.
2. Put the cup of chocolate chips and the cup of butter in a 4-cup bowl and microwave on high for 2 minutes. Stir until smooth, let mixture cool.
3. Combine sugars and add vanilla, salt, and baking soda. Mix in 2 beaten eggs.
4. Check chocolate and butter mixture. If it's cool enough to touch, add it to the sugar mixture and stir thoroughly.
5. Add flour in 1/2 cup increments, stirring after each addition.
6. Cover the bowl and refrigerate it. It must chill for at least an hour. (Overnight is fine too).
7. Coconut filling must also chill, mix it up now.
8. In a food processor with the steel blade, combine coconut, sugar and flour. Pulse several times so the coconut flakes are no longer than 1/4 inch.
9. Cut butter into 4 pieces and add to the bowl. Pulse again until mixture looks like coarse meal.
10. Add beaten eggs and pulse until incorporated.
11. (If you don't have a food processor it's just a little messier with the coconut flakes longer. Just add all the ingredients but the butter in a bowl and stir. Then melt the butter and mix in.).
12. Cover and chill coconut for at least 1 hour. (overnight is fine too).
13. When you're ready to bake, preheat the oven to 350, rack in the middle position.
14. Form balls of chocolate dough, 1" in diameter with your hands. Place them on a greased cookie sheet, 12 to a sheet. Press down with the heel of your hand.
15. Form balls of coconut just smaller than the chocolate balls. place on top of each flattened chocolate ball, then flatten the coconut.
16. Make 12 more chocolate balls, same size as the first ones, and put them on top of the coconut. Press down lightly to make little sandwiches.
17. Bake at 350 for 9-11 minutes. Let the cookies cool on the sheet for at least 2 minutes.
18. When they're cool enough to remove, use a spatula to move them to a wire rack to finish cooling.
19. If you have coconut mixture left over, form balls, 12 to a sheet and put a milk chocolate chip on each ball, pressing down slightly. Bake at 350 for 10 minutes.
Title: Make over Dirt Dessert
Ingredients:
- 8 fat free cream cheese
- 3 cream cheese
- 3/4 confectioners' sugar
- 3 1/2 nonfat milk
- 2 sugar-free vanilla pudding mix
- 12
- 18
Instructions:
1. In a large mixing bowl, beat cream cheeses and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
2. Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.
Title: Molten Lava Cakes | a Fool Proof Recipe
Ingredients:
- 6 butter
- 1/2 eggs
- 3 powdered sugar
- 3 flour
- 1 1/2
- 1/2
Instructions:
1. Heat oven to 450 degrees.
2. Grease bottoms and sides of six 6-oz custard cups and dust with cocoa.
3. In a saucepan, melt chopped chocolate and butter over low heat. Cool slightly.
4. In a large bowl, beat whole eggs and egg yolks until well blended. Add powdered sugar and mix together. Stir in flour, then add the cooled chocolate mixture and stir until combined.
5. Pour batter into custard cups and place on a baking sheet.
6. Bake 12 to 14 minutes, or until sides are set and centers are still soft (tops will be puffed and cracked).
7. Remove from oven and let stand for 3 minutes.
8. Run a small knife or metal spatula around the inside of the cups to loosen the cakes from the edges. Turn cakes out onto serving plates.
9. Serve plain or with a dusting of powdered sugar. Or kick it up another notch by serving with ice cream or whipped cream and fresh berries for an extra element of yum.
10. Watch the how to make Molten Lava Cakes video here: https://www.youtube.com/watch?v=kiQpfsFKkyc.
Title: Ice Cream Pudding
Ingredients:
- 2 milk
- 1 ice cream
- 1 instant pudding mix
Instructions:
1. Combine milk and ice cream in a mixing bowl.
2. Add pudding mix and beat slowly with rotary beater or at lowest speed of electric mixer until blended about 1 minute.
3. Chill at least 15 minutes.
4. Stir until creamy before serving, if desired.
Title: Aunt Ida's Apple Cranberry Noodle Pudding
Ingredients:
- 1 butter
- 3/4 sugar
- 1/2 cinnamon
- 2 eggs
- 4 apples
- 1 1/2 cranberry sauce
- 3 walnuts
- 1 butter
- 3/4 walnuts
- 2 brown sugar
- 1/2
- 1/4
Instructions:
1. Set oven rack in the middle position; preheat oven to 350°.
2. Coat a 13 x 9 inch ovenproof glass baking dish with vegetable spray.
3. Cook noodles in a large pot of boiling water for 7-10 minutes, or until just tender.
4. Drain noodles and rinse under cold water.
5. Place noodles in a big bowl.
6. Add in melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon.
7. Whisk eggs with pineapple juice to blend, add to noodles, and stir to combine; set aside.
8. Mix the remaining 1 teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.
9. Spread half of the noodles in prepared baking dish; add all of the apples in an even layer.
10. Spread cranberry sauce over the apples.
11. Sprinkle evenly with walnuts.
12. Layer remaining noodles on top.
13. Topping: toss melted butter with walnuts to coat and scatter over top of pudding.
14. Sprinkle with brown sugar.
15. Bake 35 to 45 minutes, or until pudding is bubbling and top is golden brown.
16. Serve warm or at room temperature.
17. Store leftovers in a clean dish covered with wax paper in the refrigerator.
Title: Chef's Choice Muffins (Chocolate Chip, Blueberry, or Lemon Poppy
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 10 butter
- 15 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 low-fat plain yogurt
- 1
Instructions:
1. *NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
2. other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
3. Adjust oven rack to lower-middle position and heat oven to 375°F.
4. Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
5. Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
6. Add eggs, one at a time, to creamed mixture and beat well after each addition.
7. Beat in one half of the dry ingredients.
8. Beat in one third of yogurt.
9. Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
10. Add one of the Chef's Choice ingredients into the finished batter.
11. Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
12. Divide batter evenly among muffin cups.
13. Bake at 375°F for 25 minutes, or until golden brown on top.
14. Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.
Title: Dessert Samosas
Ingredients:
- 12 frozen puff pastry
- 1 coconut milk
- 1/3 unsweetened coconut
- 3/4 ground cardamom
- 1/2 sultana
- 1/3 brown sugar
- 1/4 crystallized ginger
- 6
Instructions:
1. After soaking the coconut for 1 hour mix remaining ingredients together.
2. Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles.
3. Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping.
4. Place pastries on a lightly greased cookie sheet.
5. Cover with plastic wrap and place in the fridge for about 1 hour.
6. Preheat oven to 425 degrees.
7. Brush pastries with egg wash and bake for 20 minutes or until golden and crisp.
8. ***The amount you get depends on how thick you roll the pastry.
Title: Oatmeal Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 white sugar
- 2 brown sugar
- 1 eggs
- 1 salt
- 1 baking soda
- 3 vanilla extract
- 1 1/2 oats
- flour
- raisins
Instructions:
1. Cream margarine, white and brown sugars until light and fluffy. Add eggs and vanilla extract and mix well.
2. Blend in oats, soda and salt BEFORE adding the flour. Add as many raisins as you want.
3. Chill dough to make it easier to work with. Roll dough into balls and flatten with a glass dipped in water and powdered sugar.
4. Bake at 350°F for 10-12 minutes.
5. Cookies freeze well.
Title: Cherry Puddles Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 sugar
- 4 buttermilk
- 1 eggs
- 1 lemon juice
- 2 vanilla extract
- 1 flour
- 1 baking soda
- cherry pie filling
- confectioners' sugar
Instructions:
1. In mixing bowl, cream butter and sugar.
2. Beat in buttermilk, eggs, lemon juice and vanilla.
3. Combine flour and baking soda.
4. Add to to the creamed mixture.
5. Pour into a 9x13 pan coated with cooking spray.
6. Use a knife to divide batter into 24 rectangles.
7. Spoon a small amount of pie filling into the center of each.
8. Bake at 350 for 35 minutes or until a toothpick in near the center comes out clean.
9. Dust with confectioner's sugar.
Title: Mocha-Pecan Torte
Ingredients:
- 8 eggs
- 2/3 powdered sugar
- 1 baking powder
- 1/3 vanilla extract
- 1/3 ground pecans
- 1 instant coffee powder
- 2 water
- 2 1/2 butter
- 2 butter
- 3/4 cocoa powder
- 2 cocoa powder
- 1 powdered sugar
- 2 half-and-half
- 7 vanilla extract
- 1/3 maraschino cherries
- 1
- 4
- 6
Instructions:
1. For the torte:
2. Line the bottom of 4 8-inch round cakepans with waxed paper. Grease and flour the waxed paper and set aside.
3. Combine egg yolks, sugar, and baking powder; beat at hight speed of an electric mixer for 2-3 minutes or until mixture is thick and lemon colored. Combine cocoa and breadcrumbs, and stir ino the yolk mixture. Stir in vanilla; fold in ground pecans.
4. Beat egg whties (at room temperature) in a large mixing bowl until stiff peaks form; gently fold 1/4 of eggs whties into yolk mixture. Pour batter evenly itno the prepared pans, spreading top to smooth.
5. Bake at 350 F for 15 minutes or until layers spring back when they are lightly touched. Do not overbake! Cool in pans for 5 minutes, then invert onto wire racks, gently peeling off the waxed paper. Let cool completely.
6. Make the Mocha-Buttercream Frosting:
7. Dissolve instant coffee powder in water; set aside. Cream butter in a large mixing bowl; add coffee mixture and cocoa. Gradually add powdered sugar alternately with half-&-half, beating until mixture is light and fluffy. Beat in vanilla.
8. Make the Chocolate Hearts and Shavings:
9. Melt the chocolate on topp of a double boiler over hot water. Line a baking sheet with aluminum foil; pour chocolate onto baking sheet.
10. For rippled chocolate hearts, gently shake baking sheet until chocolate is level and about 1/4 inch thick. Let chocolate cool 5-10 minutes. Gently run a metal deocrating comb over chocolate to achieve a rippled effect and to flatten chocolate to about 1/8 inch thickness. Lest stand until chocolate is firm.
11. Firmly press a 1-inch heart-shaped cutter into choclate, cutting through chocolate completly. Lift cutter up, and remove cutout by getnly pressing through cutter with a small wooden utensil. (Fingers leave prints). Cut out 12 chocolate hearts.
12. Break remainign chocolate into small pieces. Shave edges of chocolate with a vegetable peeler, holding chocolate with paper towels so that the heat from your hand doesn't melt the chocolate. Reserve hearts and shavings.
13. Frosting the Torte:
14. Measure and set aside 1 1/2 cups Mocha-Buttercream Frosting for piping. Spread remainging frosting between layers and top and sides of torte.
15. Spoon reserved frosting inot a large decorating bag fitted with large metal tip No. 5 (star tip). Pipe 12 decorative mounds of frosting evenly around top edges of torte. Fit decorating bag with large metal tip No. 1. Pipe remaining frosting around base of torte ina shell design.
16. Gently nestle a chocolate heart at an angle inot each mound of frosting on top of torte; place a maraschino cherry half at base of each on the inside. Sprinkle chocolate shavings in center of torte. Chill until ready to serve.
Title: Wonderful Lemon Fruit Salad
Ingredients:
- 4 1/3 pudding
- 3 sugar
- 3/4 water
- 3 apple
- 2 bananas
- 1 -2 Cool Whip
- 2 -3 pecans
- 8
Instructions:
1. Cooling time not included.
2. In a medium saucepan stir pudding mix, sugar, 1/2 c water and egg yolks until combined; stir in remaining water.
3. Stirring constantly,bring to a full boil (boils even while being stirred) remove from heat and pour into your serving bowl, let cool, stir about every 20 minutes. If I am in a hurry I will speed up the cooling process and put in the fridge.
4. When cool add drained fruit cocktail, apples and bananas, stir to combine.
5. Serve right away or store in fridge until ready, top with cool whip and if desired chopped pecans.
6. Enjoy!
Title: Peanut Butter Dream Pudding
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2/3 water
- 1 1/2 Cool Whip Lite
- 2 banana
- 1/4 peanut butter graham crackers
- 1
- 6
Instructions:
1. In a large bowl, combine dry pudding mix, milk powder and water.
2. Mix well using a wire whisk.
3. Blend in peanut butter and Cool Whip Lite.
4. Stir in bananas and cracker crumbs.
5. Evenly spoon mixture into 4 dessert dishes.
6. Refrigerate at least 10 minutes.
Title: Eleanor's Rhubarb Crunch
Ingredients:
- 1 flour
- 3/4 oatmeal
- 1/2 butter
- 1 brown sugar
- 1 ground cinnamon
- 1 sugar
- 1 water
- 2 cornstarch
- 1 vanilla
- 4 rhubarb
Instructions:
1. For the Crunch crust and topping; In a medium bowl combine the flour, oatmeal, brown sugar, and cinnamon and mix well.
2. Add the butter and mix in using a pastry blender to make sure the butter is well distributed in the mix.
3. Spray a 9x9 inch baking dish with cooking spray. Add half of the crust/topping mix and press into the bottom and a bit up the sides of the baking dish. This will be the bottom crust of the crunch.
4. Top the bottom crust with the prepared rhubarb, spreading it evenly over the crust.
5. For the Filling; In a small sauce pan, combine the sugar, water, and cornstarch and mix well. Bring the mixture to a boil and let it boil until its a thick syrup.
6. Remove the syrup from the heat and stir in the vanilla.
7. Pour the syrup over the rhubarb, making sure to cover the rhubarb evenly.
8. Cover the rhubarb with the remaining crunch topping.
9. Bake the dish at 350 degrees for 60 minutes or until browned and bubbly and the rhubarb is cooked through.
Title: Leigh's Easy Apple Cinnamon Cake
Ingredients:
- 150 butter
- 2 eggs
- 2 apples
- 1 sugar
- 2 flour
- 2 baking powder
- 2 cinnamon
Instructions:
1. Put all ingredients in a bowl and mix together.
2. Bake in a greased & floured or baking paper lined 20cm cake pan for 40-45minutes at 170'C or until springs back when touched lightly with finger.
3. Remove from oven and leave in tin 5 mins before removing to a wire rack to cool.
Title: Sugee (Suji) Cake
Ingredients:
- 220 unsalted butter
- 120 caster sugar
- 3 milk
- 100 water
- 3 semolina flour
- 2 eggs
- 120 caster sugar
- 2 vanilla essence
- 80 all-purpose flour
- 1 baking powder
- 1/4 salt
- 120
- 50
Instructions:
1. Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
2. Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
3. Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
4. Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
5. Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
6. Pour mixture into cake tin and bake for 45 minutes.
7. Allow cake to cool for 10 minutes before removing from tin.
8. Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.
Title: Scrumptious Brownies
Ingredients:
- 1 butter
- 8 dark brown sugar
- 1 eggs
- 4 granulated sugar
- 1/2 vanilla
- 1 salt
- 1 all-purpose flour
- 1 pecans
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Chop or break chocolate into small pieces.
3. In a small saucepan, add chocolate pieces and butter and melt, stirring, over very low heat.
4. When Chocolate is completely melted, remove from heat and stir to combine with butter.
5. Set aside to cool.
6. Butter well a 9 x 13 pan.
7. In a medium bowl, add brown sugar and stir in the eggs, mixing well after each addition, breaking up any lumps of sugar.
8. When all the eggs have been added, stir in granulated sugar, vanilla and salt.
9. Add the chocolate and butter mixture to egg mixture, then slowly stir in flour.
10. Add 1/2 the pecans and stir to combine.
11. Pour into prepared pan.
12. Spread remaining pecans over the top of brownie batter and gently press into the batter.
13. Bake at 350° for 30-35 minutes or until toothpick inserted comes out clean and they begin to pull away from pan.
14. Cool brownies completely, then refrigerate at least 4 hours.
15. Cut into bars and serve.
16. They keep about a week if stored in an airtight container.
Title: "lighter" Cocoa Roll out Cookies
Ingredients:
- 1/4 sugar
- 1/4 vanilla
- 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 1 1/2
- 1/3
- 1/2
- 1/4
Instructions:
1. Cream melted butter, yogurt and sugar in a large bowl.
2. Add egg whites and vanilla. Stir well.
3. In a seperate bowl mix flour, cocoa, baking powder and salt.
4. Add flour mixture to butter mixture. Mix well -- it may seem tough.it will be OK.
5. Put cookie dough in a big ball and refridgerate for 2 hours in plastic wrap.
6. Flour counter, seperate ball into 2 and roll dough out. Using small cookie cutters, cut out shapes and place on cookie sheet coated w/ cooking spray.
7. Bake 5-7 minutes Under cook if you want it "fudgy".