lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Mousse
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 3/4 1% low-fat milk
- 1/2 ground cinnamon
- 1/8 salt
- 15 canned pumpkin
- 1 1/2 crystallized ginger
- 6
Instructions:
1. In bowl, whisk together pudding mix, milk, cinnamon and salt until smooth. Add pumpkin; whisk until light and fluffy. Fold in whipped topping. Chill until set, about 1 hour.
2. To serve, place 1 tablespoon fudge topping in bottom of each serving glass. Top each with about 1/2 cup pumpkin mixture. If desired, garnish with additional whipped topping, fudge topping and ginger.
Title: Pineapple Rice
Ingredients:
- 1 rice
- 2 eggs
- 1 pineapple
- 2 sugar
- 1
Instructions:
1. Cook rice as directed until tender.
2. Drain and rinse rice in cold water.
3. Drain pineapple and save the juice for mixture below.
4. Mix eggs, sugar, and pineapple juice and cook mixture until thick.
5. Let cool then add to rice.
6. Combine all ingredients.
7. When ready to serve make whip cream and add to rice mixture.
Title: Very Chocolate Brownies
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 1 water
- 6 butter
- 1/4
- 2
- 1
Instructions:
1. In a microwave or double boiler, melt chocolate and butter for brownies.
2. Cool 10 minutes.
3. Add sugar and mix well.
4. Stir in the eggs and vanilla.
5. Add flour and mix well.
6. Line a 13x9x2 inch baking pan with foil and grease the foil.
7. Pour batter into the pan.
8. Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
9. Do not overbake.
10. Cool completely.
11. For topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler.
12. Stir until smooth.
13. Cool to room temperature.
14. Fold in whipped cream.
15. Spread over brownies.
16. Chill before cutting.
17. Pour a big glass of ice cold milk and INDULGE!
18. Store leftover brownies (if there are any) in refrigerator.
Title: Everyday Living Lemon Squares
Ingredients:
- 3/4 all-purpose flour
- 1/4 cornstarch
- 1/3 powdered sugar
- 1/4 salt
- 1/2 butter
- 4 eggs
- 1 sugar
- 1/4 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 2/3 fresh lemon juice
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Line a 9x9 baking pan with parchment paper and grease lightly.
3. Combine flour, cornstarch, powdered sugar and salt that are listed as crust ingredients-either by hand or pulse several times in a food processor.
4. Add cold butter and process in machine or by hand until mixture resembles coarse crumbs.
5. Press into bottom of pan and a little way up the sides of pan to give it a little extra crust.
6. Refrigerate for 15 minutes.
7. Bake for 20 minutes in 350°F preheated oven. Remove from oven and reduce oven heat to 325°F.
8. For the filling, beat the four large eggs, then add sugar and mix that in well. In a separate bowl, combine flour, salt and baking powder, mix well and add to bowl containing eggs and sugar.
9. Mix well again and to that add your 2/3 cup of fresh lemon juice, mix until blended.
10. Pour batter evenly over your baked crust.
11. Bake in the preheated 325 degree oven for 20-30 minutes, checking after 20 for doneness.
12. When out of the oven and cooled sprinkle the top of the squares with sifted powdered sugar to taste, lift the parchment paper out of the pan, and cut into squares.
13. Number of squares depends on how large you want them to be.
14. *Cook time reflects 15 minutes for chilling the crust*.
Title: Healthy Banana Peanut Butter Raisin Cookies
Ingredients:
- 1 banana
- 2/3 peanut butter
- 1/2 unsweetened applesauce
- 1 1/2 rolled oats
- 1 vanilla extract
- 1/2 honey
- 2 salt
- 1/4 cinnamon
- 1 unsweetened flaked coconut
- 1/2 raisins
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mash the bananas, then stir in the apple sauce, vanilla and almond extract, peanut butter, salt, cinnamon, honey and shredded coconut.
3. Stir in oats and raisins.
4. Using a small cookie scooper, spoon about 1 tablespoon of cookie mixture onto a pan greased with coconut oil (or an oil of your choice).
5. Flatten and shape your cookie to your liking.
6. Bake for 15-20 minutes.
7. Allow to cool for 10 minutes, then eat, enjoy and share the goodness.
8. Variations: Instead of raisins, you can add chocolate chips, craisins or chopped walnuts.
Title: Poinsettia Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 confectioners' sugar
- 1 1/2 egg
- 1 pure vanilla extract
- 2 1/2 all-purpose flour
- 1 salt
- sugar
Instructions:
1. Cream butter in a large bowl with an electric mixer.
2. Add confectioners' sugar; beat well.
3. Beat in the egg and extracts.
4. Blend in the flour and salt.
5. Form the dough into two disks and wrap them in plastic.
6. Chill the dough well.
7. Remove one disk from the refrigerator.
8. Roll dough out on a lightly floured surface to 1/8-inch thickness.
9. Cut into 11/2-inch squares, then cut from each corner of the square almost to the center.
10. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
11. Sprinkle the center of each with red sugar.
12. Repeat with the second disk of dough.
13. Preheat oven to 350°F.
14. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Title: Carrot Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ginger
- 3/4 eggs
- 3 hot water
- 3 carrot
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger together in a mixing bowl.
3. Add oil, eggs, hot water, and carrots to flour mixture: mix until well blended. Add walnuts.
4. Pour batter into ungreased, 9 inch tube pan, bake for 45 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely before frosting.
Title: Cherry Chocolate Kiss Cookies - Valentine Kisses
Ingredients:
- 1 butter
- 1 powdered sugar
- 1/8 salt
- 2 cherry juice
- 1/4 flour
- 2 1/4 maraschino cherry
- 1/2 - 3/4
- 1
- 12
Instructions:
1. Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
2. Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold).
3. Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
4. Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
5. Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie).
6. Transfer to wire rack to cool.
Title: Black Forest Dessert
Ingredients:
- 6 cream cheese
- 6 lemon juice
- 375 chocolate
- 1 eggs
- 3 cake flour
- 1 caster sugar
- 200 baking powder
- 350 cocoa powder
- 3
- 125
- 5
- 60
Instructions:
1. Mix Condensed milk,Cream Cheese,+ Lemon Juice.
2. Slice Swiss Roll and place in layer in bottom of glass serving dish.
3. Sprinkle with Cherry Liquer[not the whole bottle] sprinkle to taste.
4. Don't soak swiss roll in Liquer!
5. Put some of Black Cherries on top-a few will do.
6. Sprinkle with Almonds.
7. Spoon a layer of Cream Cheese mixture over the Almonds.
8. Cover with some Chocolate flakes.
9. Repeat layers finishing with Cream Cheese layer.
10. Lastly Decorate with whipped fresh Cream followed by a last layer of flaked chocolate flakes.
11. Cool in Refrigerator over night or for 3-4 hours.
12. INSTRUCTIONS FOR BAKING SWISS ROLL : Preheat oven to 400F.
13. Whisk egg yolks and Castor Sugar together.
14. Add the whisked egg whites.
15. Mix with this the Cake Flour+ Cocoa Powder+ Baking powder.
16. Pour dough into flat swiss roll pan.
17. Bake for 5 minutes by 400F. Let Cool.
18. Spread some previously prepared Chocolate icing or filling on to baked Swiss Roll and roll it up.
19. leave to cool.
20. [A creamy butter icing is what you need].
Title: Lemon Gem Tassies
Ingredients:
- 1/2 butter
- 3 sugar
- 1 flour
- 1/2 sugar
- 1 flour
- 3 lemon juice
- 2 lemon peel
- 1/4 baking powder
- 1/8 salt
- 2 eggs
- 2 powdered sugar
Instructions:
1. Heat oven to 350°F.
2. Spray 24 miniature muffin cups, 1 3/4 x 1 inch with cooking spray.
3. In medium bowl, beat butter and 3 Tbsp sugar with mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
4. Shape dough into 3/4 inch balls. Press 1 ball in bottom and up side of each muffin cup for crust.
5. Bake 14-16 minutes or until edges begin to turn golden brown.
6. Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
7. Spoon 1 heaping tablespoon mixture evenly into each baked crust.
8. Bake 10-12 minutes or until filling is light golden brown. Cool in pan 15 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
9. Sift powdered sugar over tops of cookies. Store covered in refrigerator. Sift additional powdered sugar over cookies just before serving if desired.
Title: Buttery Almond Cookies
Ingredients:
- 1 butter
- 1/2 icing sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1
- 3/4
Instructions:
1. Cream the the butter and sugar in a bowl until light and fluffy.
2. Add the flour, vanilla extract, and almond extract. Mix well.
3. Stir in the almonds.
4. Shape into 1 inches balls and place 2 inches apart onto ungreased baking sheets.
5. Bake at 350*F (180*C) for 13-16 minutes or until the bottoms of the cookies are golden brown and the cookies are set. Cool for 2 inutes in the pan before removing to wire racks to cool completely.
Title: Apple Bake
Ingredients:
- 3 -4 tart apples
- 2 fresh lemon juice
- 2/3 brown sugar
- 2/3 butter
- 3 cinnamon
- 1
Instructions:
1. Set oven to 375 degrees.
2. Place apples in an ungreased baking dish.
3. Drizzle with lemon juice; toss to coat and set aside.
4. In a small saucepan, combine the apple juice, brown sugar, butter and cinnamon.
5. Cook and stir, over medium heat until sugar is dissolved and butter is melted.
6. Pour over apples.
7. Bake, uncovered for 20 mins, or until apples are tender.
8. Best served warm with ice cream or whipped topping.
Title: Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 2 baking soda
- 2 cinnamon
- 1 1/2 eggs
- 4 carrots
- 3 crushed pineapple
- 1 coconut
- 1 powdered sugar
- 1 cream cheese
- 8 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Mix dry ingredients first, then wet.
3. Pour into 9"x13" pan and cook for about 50 minutes or until a toothpick inserted in center comes out clean.
4. Allow to cool, frost and enjoy.
Title: Brown Stone Front Cake
Ingredients:
- 6 sugar
- 2 flour
- 2 1/2 baking soda
- 2 salt
- 1 eggs
- 2
- 4
Instructions:
1. Mix the cocoa, sugar, flour, soda, and salt.
2. Add the cream and eggs. Mix well.
3. Bake (in a pan that looks like the right size to you) at 375 for 30-40 minutes.
Title: Rice Krispies Date Balls (Aka Angel Cookies)
Ingredients:
- 4 unsalted butter
- 1 margarine
- 1 dates
- 2 granulated sugar
- 1 flaked coconut
- powdered sugar
Instructions:
1. In a saucepan, melt butter.
2. Add dates and granulated sugar and cook slowly, stirring constantly, until blended.
3. Add cereal and coconut, stirring to combine.
4. Remove from heat and let cool until you can handle the mixture without burning your fingers.
5. Form into 1" sized balls with greased hands, then roll each into powdered sugar to coat.
Title: Lazy Girl Cobbler
Ingredients:
- 1/2 butter
- 1 margarine
- 2 plain flour
- 1 sugar
- 1/2 baking powder
- 1 salt
- 4 milk
- blackberries
Instructions:
1. Melt butter in a 13x9-inch pan.
2. In a bowl combine flour, one cup of the sugar, baking powder and salt, and 1 cup milk.
3. Pour the contents of the bowl in 9x13-inch pan but do not stir.
4. Combine the four cups of berries and one cup of sugar in a sauce pan and heat to boiling.
5. Put this on top of batter but do not stir.
6. Bake at 375 degrees for 30 minutes or until browned on top.
Title: Cocoa Sauerkraut Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 3 sugar
- 1 eggs
- 2 vanilla
- 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 sauerkraut
- 1 1/3 water
- 1 butter
- 4 sour cream
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Cream butter and sugar.
2. Add eggs one at a time and beat well.
3. Add vanilla.
4. Sift together flour, cocoa, baking powder, baking soda and salt.
5. Add alternately with 1 1/3 cups water.
6. Fold in sauerkraut.
7. Bake in greased 9x13 inch pan 35 to 45 minutes at 325 degrees.
8. Frost with Sour Cream Frosting.
9. Melt together chips and butter over low heat.
10. Remove from heat and stir in sour cream, vanilla and enough powdered sugar to spread well.
Title: Pumpkin Pie Pinwheel Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1/4 baking powder
- 1/4 salt
- 1 butter
- 1 1/4 sugar
- 1 egg
- 1/4 vanilla extract
- 1/4 canned pumpkin
- 1 pumpkin pie spice
- 1 brown sugar
- 1/4 brown sugar
- 1 ground nutmeg
Instructions:
1. Preheat oven to 375 degrees F.
2. Sift flour, cinnamon, baking powder and salt together twice.
3. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined.
4. Add sifted ingredients and mix only until combined; dough should be stiff.
5. Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
6. Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
7. Remove dough from freezer and peel back the top parchment paper.
8. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
9. Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
10. Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers.
11. Bake for 8 to 10 minutes, just until the edges are turning brown.
12. Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!
Title: German Chocolate Bundt Cake
Ingredients:
- 1/4 flour
- 1/2 brown sugar
- 2 butter
- 1/3 margarine
- 1/3 sweetened flaked coconut
- 1 pecans
- 1/2 sugar
- 1 boiling water
- 1/2 sugar
- 1 1/2 butter
- 1/3 margarine
- 2 vanilla extract
- 2 flour
- 2 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 low-fat buttermilk
- 1 powdered sugar
- 1 butter
- 1 margarine
- 4 nonfat milk
Instructions:
1. Preheat oven to 325°F.
2. Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
3. STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
4. CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
5. Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
6. Add vanilla and egg whites, 1 at a time, beating well after each addition.
7. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
8. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
9. Stir in cocoa mixture.
10. Spoon half of batter into prepared pan; top with streusel.
11. Spoon remaining batter over streusel.
12. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
13. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
14. GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Title: Chocolate Cake With Chocolate Frosting
Ingredients:
- 1/4 baking soda
- 3/4 sugar
- 1/2 all-purpose flour
- 1/8 salt
- 1/4 boiling water
- 1/4 applesauce
- 1/3 egg substitute
- 1/4 vanilla
- 1 light cream cheese
- 8 light butter
- 1 sugar
- 2 salt
- 1/2 vanilla
- 1/8 skim milk
- 1
- 3
Instructions:
1. For cake:.
2. Preheat oven to 350*. Line an 8-inch cake pan with a circle of parchment paper cut to fit the bottom of the pan. Set pan aside.
3. In a large bowl, mix baking soda, sugar, flour,and salt. Dissolve cocoa powder in hot water and then add to dry ingredients.
4. Stir in applesauce, egg substitute, and vanilla.
5. Pour batter into prepared pan. Bake for 35 minutes. Cool cake conmpletely on cooling rack before frosting.
6. For frosting:.
7. In the bowl on an electric mixer, beat the cream cheese and butter together until smooth. Add sugar and beat until incorporated.
8. Add cocoa powder, salt, and vanillla and beat until blended.
9. If the frosting is too thvck to spread, add the milk, 1 tablespoon at a tine, with the mixer on low, until spreading consistency is reached.
Title: Dump Cake
Ingredients:
- 1 butter
- 1/2
- 15
Instructions:
1. Preheat oven to 375.
2. Melt the butter.
3. Dump the fruit or pie filling in the bottom of a 9x13 cake pan, spreading to the sides. It should be a fairly thin layer. Pineapple or fruit cocktail are my favorites for this.
4. Dump the cake mix (yes, in powder form) on top of the fruit, spreading out to completely cover.
5. Drizzle the butter over the top, covering as evenly as possible. Do not mix.
6. Bake for 45 minutes, or until golden brown.
Title: Frosting Cement
Ingredients:
- 2 powdered sugar
- 2 cream of tartar
- 1/2
Instructions:
1. Beat the egg whites with the 1/2 tsp cream of tartar until stiff.
2. Add the 1 cup of powdered sugar and beat 5 minutes with mixer. Add second cup of sugar and beat until it holds it's shape. If the icing doesn't look thick enough for you just gradually add a little more sugar as you mix icing or if it's not moist enough add a few drops of water until it reaches desired consistency. (The size of the egg whites can vary and effect the consistency).
3. Add food coloring if desired.
4. Transfer to a bowl and cover with a damp cloth or press plastic wrap in the bowl directly over frosting and lift up only when you need to get more icing.
5. It is reccomended that you use an electric (stand) mixer, not a hand mixer because it will give your hand mixer a workout!
Title: Yoghurt Fruit Muesli Cookies
Ingredients:
- 125 butter
- 1 self-rising flour
- 1/2 brown sugar
- 1 egg
- 1 1/4 muesli
- 1/2 dark chocolate
- 200
- 80
- 2/3
Instructions:
1. Combine all ingredients in a bowl, then mix well.
2. Roll tablespoons of mixture into balls.
3. Place approximately 5cm apart on a greased tray.
4. Bake at 180°C for 12 minutes, or until golden.
5. Cool on trays.
Title: Grandma's Scotch Shortbread
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/2 flour
Instructions:
1. Preheat to 300.
2. Mix butter and flour thoroughly.
3. Stir in flour.
4. Mix with hands.
5. Chill.
6. Roll out 1/2" thick. Cut in fancy bite-sized shapes (or squares or diamonds).
7. Place on ungreased cookie sheet.
8. Bake 20 to 25 minutes. Top does not brown and cookies don't change shape.
Title: Coconut Cream Dessert
Ingredients:
- 1 flour
- 2 sugar
- 1/2 butter
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 12 Cool Whip
- 4 milk
- 3 instant coconut cream pudding mix
- 1/2 flaked coconut
Instructions:
1. in a bowl, combine flour, sugar and cut in butter.till crumbly.stir in pecans.
2. press into greased 13x9 pan.bake at 325* for 20-25 minutes -- or edges are lightly browned.cool on wire rack --
3. in small mixing bowl, beat cream cheese,powdered sugar till smooth --
4. let stand for 2 minutes -- to semi-set.
5. spread over cream cheese and top with remaining cool whip.
6. sprinkle with toasted coconut -- .
Title: Applesauce
Ingredients:
- 1 -2 apple
- 1/3 - 1/2 allspice
- 1/2 water
- 1/2 - 1 sugar
- 1
Instructions:
1. Core apples (and/or peel-see message).
2. Cut into chunks the size you prefer.
3. Put water into saucepan with apples.
4. Dump red hot candies over top.
5. About 10 minutes into cooking time, mix candies into softened apples.
6. Simmer until as soft or done as you like it.
Title: Affogate Al Caffe
Ingredients:
- 1 espresso coffee
- 250 vanilla ice cream
Instructions:
1. In four glasses or coffee cups put a neat scoop of vanilla ice cream.
2. pour espresso around the ice cream.
3. The ice cream will float to the top and produce an effect not unlike a pint of guiness. Must be eaten immediately.
Title: Grammy's Cranberry Salad Easy Way
Ingredients:
- 2 oranges
- 2 orange
- 24 pecans
- 1 cranberries
- 1 Red Delicious apple
- 1 -2 sugar
- 1 salt
- 1 cinnamon
Instructions:
1. Place all ingredients (including orange zest, but not pith) into food processor in order listed. Pulse until well chopped.
2. Refrigerate at least 1 hour. Keeps for up to 10 days, or freeze.
Title: Gingerbread Men
Ingredients:
- 75 soft brown sugar
- 2 golden syrup
- 1 black treacle
- 1 cinnamon
- 1 ginger
- 1 ground cloves
- 1/2 orange, zest of
- 1 water
- 95 butter
- 1/2 bicarbonate of soda
- 225 plain flour
Instructions:
1. Pre-heat the oven to gas mark 4/350°F/180°C.
2. You will need 2 lightly greased baking sheets.
3. In a large saucepan, put in the brown sugar, golden syrup, treacle, all the spices and orange rind with 1 tablespoon of water.
4. Bring them to boiling point, stirring all the time.
5. Remove the pan from the heat and stir in the butter cut into cubes, and the bicarbonate of soda.
6. Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour, if you think it needs it.
7. Leave the dough covered, in a cool place to become firm, approximately 30 minutes.
8. Roll the dough out on a lightly floured surface to 1/8 inch (3 mm) thick and cut out the gingerbread men.
9. Arrange them on the lightly greased baking sheets.
10. Bake on the middle shelf of the oven for 10-15 minutes or until the biscuits feel firm when lightly pressed with a fingertip.
11. Leave the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack.
12. Once cool, store in an airtight container.
Title: Macnut Tea Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 1/2 vanilla extract
- 2 1/4 flour
- 1 sea salt
- 1/4 milk
- 2 powdered sugar
Instructions:
1. Pre-heat oven to 350 degrees F.
2. Combine butter, powdered sugar and vanilla.
3. In a separate bowl combine flour, nuts and salt. Add to butter mixture.
4. Add milk.
5. Form into 1 inch balls -- don't pack too tightly unless you like them firm.
6. Place on ungreased cookie sheet 1 inch apart.
7. Bake for about 20 minutes (golden but not brown).
8. Roll in powdered sugar. If done while warm they will be a little sticky as the sugar will melt a little.
9. If you want it really sweet -- Roll in powdered sugar one more time to finish -- this makes the cookie very sweet. Or increase the amount in the cookie.
10. CHOCOLATE LOVERS - Melt some chocolate and drizzle it across the tops of the cookies after they have been powdered and slightly cooled; this gives it not only a new look but a new flavor. OR hide a milk chocolate chip or two in the center before baking for a little surprise and top it off with one on top of each cookie (finish off with another sprinkling of confectioner's sugar).