lumicero/recipes-ing2inst huggingface dataset:
Title: After Dinner Wontons
Ingredients:
- 2 pears
- 2 apples
- 3 dried tart cherries
- 2 lemon juice
- 1 butter
- 3 margarine
- 2 marsala wine
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 maple syrup
- 36 wonton wrappers
- 3 butter
- confectioners' sugar
Instructions:
1. Original called for 2 tablespoons of butter to cook fruit inches.
2. For filling, in a medium bowl toss together pears, apples, cherries, and lemon juice.
3. In a large skillet cook fruit mixture in the 2 tablespoons butter or margarine over medium heat about 7 minutes.
4. Reduce heat; stir in Marsala or apple juice, nuts cinnamon, and ginger. Cook for 3 minutes more or till liquid has evaporated, stirring often. Stir in syrup; set aside.
5. For each wonton, spoon about 2 teaspoons filling into the center of a wrapper. Lightly moisten edges of wrapper with water.
6. Fold top edge of wrapper over filling to opposite edge, making a half-moon. Press edges together to seal.
7. Arrange wontons on a greased baking sheet. Brush with the melted butter.
8. Sprinkle with coarse sugar, if using. Bake in a 350F oven for 12 to 15 minutes or till golden. Cool slightly. Sprinkle with powdered sugar, if using.
9. NOTES : I made these tonight. I reduced the initial amount of butter and it was fine. I tried spraying them with butter flavored spray instead of brushing them with butter and they would have been better with the butter. I also used bigger, square wontons and folded them diagonally to make them like turnovers (made 6). They were very tasty. Serve with some fat-free vanilla frozen yogurt and they would be a great lowfat dessert.
10. Fruit-and-nut-filled wontons add a subtle finish to the evening meal.
Title: Black and White Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/8 salt
- 1/2 unsalted butter
- 1 granulated sugar
- 1 egg
- 2 vanilla extract
- 1/2 sour cream
- 1 confectioners' sugar
- 3 1/2 heavy cream
- 1/8 vanilla extract
- 3 heavy cream
- 1/4 light corn syrup
- 1
Instructions:
1. Position a rack in the centre of the oven and preheat the oven to 350 degrees F/180 degrees Celsius Grease two large baking sheets.
2. In a medium bowl, gently whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually beat in the sugar, mixing well until combined. Add the egg and vanilla extract and mix until blended. Scrape down the sides of the bowl. Alternately add the sour cream in two additions and the flour mixture in three additions, blending well after each.
4. Using a 1/4 cup ice cream scoop or measure cup, scoop mounds of the dough onto the baking sheets, spacing them 3 inches apart. Moisten your palm to prevent sticking and pat the mounds into 2 1/2-inch disks. Bake the cookies, one sheet at a time, for 15 to 17 minutes, until just beginning to turn light golden brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
5. Make the White Glaze:
6. In a small bowl, whisk together the confectioners' sugar, heavy cream, and vanilla extract until smooth. Cover the bowl and set aside.
7. Make the Chocolate Glaze:
8. Place the chocolate, heavy cream, and corn syrup in the top of a double boiler over barely simmering water. Heat, stirring occasionally, until the chocolate is melted and the glaze is smooth. Let the glaze cool until tepid, about 10 minutes.
9. Ice the Cookies:
10. Using a small offset metal spatula, spread the white glaze on half of each cookie. Let the glaze set for 10 minutes.
11. Using the spatula, spread the chocolate glaze on the other half of each cookie. Let the cookies set at room temperature for at least 45 minutes.
Title: World's Best Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1 granulated sugar
- 1 butter
- 1 eggs
- 2 vanilla
- 2 flour
- 5 baking soda
- 1 cream of tartar
- 1 salt
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Cream butter and sugars; add oil and eggs.
3. Mix together dry ingredients. Add to liquid ingredients.
4. Roll into small balls. Flatten with glass dipped in sugar.
5. Bake 10-12 minutes. Cool on pan for 2 minutes. Remove.
6. Just a note I pulled mine out of the oven at 9 minutes. They were perfect.
Title: One Bowl Dark Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3 granulated sugar
- 3 baking soda
- 1 baking powder
- 1 1/2 salt
- 1 1/2 eggs
- 3 warm water
- 1 1/2 buttermilk
- 1 1/2 vanilla extract
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 350°F Grease a 9 x 13 pan then line with parchment paper. Grease paper then dust with cocoa, tapping out any excess.
2. Whisk together cocoa, flour, sugar, baking soda, baking powder and salt in a mixing bowl.
3. Add the eggs, the water, the buttermilk, the oil and the vanilla. With an electric mixer on low speed, beat until the batter is smooth, about 3 minutes.
4. Pour into the pan and bake until a tester comes out clean, between 60 and 70 minutes. Cool the pan on a rack for 20 minutes, then turn cake out on the rack to cool completely.
5. **Make your own buttermilk by using 1-1/2 cups of milk with 1 tablespoon of either lemon juice or white vinegar. Let it sit for several minutes before using.**.
6. Cupcakes: Makes approximately 40 cupcakes. Fill cups 3/4 full then bake at 350 F for approximately 15 - 18 minutes, or until a cake tester comes out clean. I only bake 2 pans at a time, and rotate them halfway through the baking time.
Title: Sugared Cranberry Custard Tarts
Ingredients:
- 12 granulated sugar
- 3 vanilla
- 1/4 dried cranberries
- 1 granulated sugar
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Place prepared tart shells on baking sheet. Bake for about 8 minutes or until edges are firm.
2. Meanwhile, in a measuring cup with a spout or in a bowl, whisk together egg yolks, sugar, 1 cup cream, and vanilla until blended. Pour or spoon evenly into tart shells, Bake for about 20 minutes or until filling is set at the edges a slightly loose in the center.
3. Refrigerate for at least 1 hour until chilled or for up to 1 day.
4. TOPPING:.
5. Preheat broiler. Return tarts to baking sheet, if necessary. Combine cranberries, 1 tablespoons sugar and 1 tablespoons cream. Spoon even on top of tarts; sprinkle a thin layer of sugar over topping and on crust.
6. Broil, rotating sheet as necessary, for about 3 minutes or until topping is bubbling and browned. Let cool for at least 5 minutes. serve warm or refrigerated for up to 4 hours.
Title: Apple, Cinnamon, Chocolate Chip Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 eggs
- 3 baking soda
- 1 cinnamon
- 1 salt
- 1 vanilla
- 1 sliced apples
- 3
- 1
Instructions:
1. Peel, core and slice apples to desired size (I prefer a little thinner than apple pie slices).
2. Grease well a 9x13 cake pan or an angel food cake pan.
3. Stir flour, sugar, oil, eggs, baking soda, cinnamon, salt and vanilla in a large bowl.
4. Stir in apples and chocolate chips.
5. Pour batter, which will be very thick and lumpy, into pan.
6. Bake at 375 degrees for 1 hour.
7. Let cool.
8. Store in an air-tight container or cover with saran wrap.
9. ***Tips*** if using an angel food cake pan, be very careful when removing it from the pan, it sometimes falls apart. if using a regular cake pan, serve right from the pan. ***If cake seems to be a little dry, place slices of apples on the top of the cake until you are ready to serve.
Title: Snowball Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 1 unsalted butter
- 3/4 powdered sugar
- 2 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 400* F.
2. Place flour and salt in a bowl and whisk to combine.
3. In a food processor, cream sugar and butter until smooth.
4. Add vanilla and flour mixture and process in pulses until well mixed into a smooth dough.
5. Form into 1-inch balls and place on an ungreased cookie sheet.
6. Bake at 400* F for 10-12 minutes. Cookies should not get brown, so start checking on them after 8-9 minutes.
7. Roll hot cookies in additional powdered sugar and cool. Dust with additional powdered sugar, if desired, while still warm.
Title: Rich Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/4 brown sugar
- 1 baking soda
- 2 boiling water
- 1/2 vanilla
- 1 1/2 flour
- 2 salt
- 1/2 rolled oats
- 2 coconut
- 3/4
Instructions:
1. Cream butter and shortening.
2. Blend in brown sugar. Add baking soda dissolved in boiling water, vanilla, and lemon extract.
3. Add gradually, sifted flour, salt and coconut. Work in 2 cups rolled oats.
4. Form dough into small balls. Place on greased baking sheet. Press flat with floured fork.
5. Bake at 350 for 12-15 minutes.
Title: Firecracker Shortcake
Ingredients:
- 3 all-purpose flour
- 2/3 sugar
- 1 baking powder
- 2/3 butter
- 1 blueberries
- 1 milk
- 2 eggs
- 4 lemons, rind of
- 4 strawberries
- 2 raspberries
- 5 sugar
- 1
Instructions:
1. Heat oven to 450°F.
2. Grease 2 (9-inch) round cake pans.
3. In large bowl, combine flour, 2/3 cup sugar and baking powder; mix well.
4. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
5. Add blueberries.
6. In small bowl, combine milk, eggs and lemon peel; blend well.
7. Add to flour mixture; stir just until mixture is moistened.
8. Spread dough evenly in pans.
9. Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean.
10. Cool pans on wire racks 10 minutes; invert cakes onto wire racks.
11. Meanwhile, in large bowl, toss strawberries, raspberries and 1/4 cup sugar until well mixed.
12. Beat whipping cream with 1 Tbs sugar until soft peaks form.
13. To assemble shortcake, place one warm cake layer flat side up on serving plate.
14. Top with half of berry mixture.
15. Place second cake layer flat side down on top of first layer.
16. Top with remaining berry mixture.
17. Cut into wedges.
18. Serve with whipped cream.
Title: Peanut Butter Chocolate Buttercream Frosting
Ingredients:
- 1/2 Crisco shortening
- 1/2 unsalted butter
- 3/4 cocoa powder
- 3/4 peanut butter
- 1 vanilla
- 2 1/2 confectioners' sugar
- 2 -3 heavy cream
Instructions:
1. In large mixing bowl whip together the Crisco and butter for 7 minutes on high until completely blended and light and fluffy.
2. Add the cocoa powder and peanut butter, beat for for another 7 minutes on high, scrape bowl often.
3. Add vanilla and beat for another 7 minutes.
4. Add the confectioner's sugar and beat for another 7 minutes.
5. The frosting should be light and fluffy and hold its shape well. If needed add more confectioner's sugar or if too dry and stiff, add a tablespoon of cream as needed to get the consistency you need.
6. This is enough frosting to frost 1 9x13 cake, 24 cupcakes or 2 - 9-inch round layered cake.
Title: Raisin Pilau
Ingredients:
- 1 1/2 instant coffee
- 1 1/2 water
- 1 rice
- 1/2 raisins
- 1/2 walnuts
- 1/8 salt
- 1/8 nutmeg
- 1/2 brown sugar
- 1 heavy cream
Instructions:
1. Mix together instant coffee and water. Using the coffee instead of water, prepare precooked rice according to package directions. Stir in remaining ingredients except cream and fold into mixture, reserving some for garnish.
2. Spoon into serving dishes and top with whipped cream and chopped nut meats. May be made the day before. It is excellent for buffets.
Title: Urner Pastete (Swiss Raisins Pie)
Ingredients:
- 500 flour
- 200 butter
- 125 margarine
- 100 sugar
- 1 salt
- 1 baking soda
- 2 brandy
- 1 egg
- 400 raisins
- 1 sugar
- 3
Instructions:
1. Preparation.
2. Prepare your mold of about 26 cm with butter and flour.
3. Mix all the ingredients for the dough with the food processor.
4. Allow to rest at least one hour in the fridge.
5. Heat in a pan or in the microwave all the ingredients for the filling until cinnamon.
6. Remove from the heat, add the Brandy and let well covered to marinate for at least one hour.
7. With 2 third of the dough cover the bottom and the border (3 cm) of the baking mold.
8. Add the filling, brush with some egg yolk the upper side of the border and cover with the remaining dough.
9. Brush the cover with the egg yolk.
10. Bake 40-45 Minute at 180°C (heat and timing are basing it on convection oven).
11. Store overnight and enjoy.
Title: Hearts Delight Eclair - Made With Puff Pastry Sheets
Ingredients:
- 17 1/4 frozen puff pastry
- 3 milk
- 1 vanilla instant pudding mix
- 2 vanilla extract
- 1 confectioners' sugar
- 1 water
- 2 -3 shortening
- 1/4 - 1/2
- 1/2
- 1
Instructions:
1. On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
2. Place on ungreased cookie sheets.
3. (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
4. Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
5. Remove to wire rack to cool.
6. Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
7. In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
8. Split puff pastry sheets horizontally with a serrated knife.
9. Place one layer on a serving plate and top with 1/3 of the pudding mixture.
10. Repeat twice.
11. Top with remaining pastry.
12. In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
13. Carefully spread over top of dessert.
14. Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
15. Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
16. This holds well overnight but we never seem to have any leftovers to keep any longer than that!
Title: Hawaiian Coconut Glaze (Easy and Good)
Ingredients:
- 1 1/2 coconut milk
- 1/2 granulated sugar
- 2 honey
- 1 powdered sugar
- 1 sweetened flaked coconut
- 1
Instructions:
1. Mix coconut milk, sugar, orange oil and Honey in small saucepan until it comes to a boil for 3 minutes.
2. Pour over fresh fruit when its still hot (mango's taste the best).
3. Top it with powered sugar and shredded coconut.
Title: Pioneer Bread Pudding
Ingredients:
- 2 milk
- 2 sugar
- 1/4 butter
- 3 salt
- 1 eggs
- 2 vanilla extract
- 1/2 sugar
- 1/2 cornstarch
- 1 salt
- 1 water
- 1 lemon zest
- 1 1/2 butter
- 2 lemon juice
- 1
Instructions:
1. For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
2. In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
3. In a bowl, beat eggs.
4. Whisk in warm milk mixture.
5. Stir in vanilla.
6. Pour over bread.
7. Place baking dish in a shallow pan of hot water.
8. Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
9. For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
10. Bring to a boil.
11. Cook and stir for 2 minutes.
12. Remove from heat.
13. Stir in butter, lemon juice and food coloring.
14. Serve warm or cold with the pudding.
15. Refrigerate leftovers.
Title: Pineapple Upside-Down Cake
Ingredients:
- 4 unsalted butter
- 3/4 butter
- 1 light brown sugar
- 1 1/2 pineapple
- 1 1/2 all-purpose flour
- 3 baking powder
- 1/2 cornmeal
- 8 salt
- 1 unsalted butter
- 2 granulated sugar
- 4 granulated sugar
- 1 1/2 eggs
- 2/3 vanilla extract
- milk
Instructions:
1. For the topping: Butter bottom and sides of 9 x 3-inch round cake pan. Melt 4 tbsp butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared cake pan; swirl pan to distribute evenly. Arrange fruit slices in concentric circles over topping; set aside.
2. For the cake: Adjust oven rack to lower-middle position and heat oven to 350º F. Whisk the flour, baking powder, cornmeal, and salt together in medium bowl; set aside. Cream butter in large bowl with electric mixer at medium speed. Gradually add 1 cup sugar; continue beating until light and fluffy, about 2 minutes. Beat in yolks and vanilla (scraping the sides of the bowl if necessary); reduce speed to low and add dry mixture and milk, alternately in three or four batches, beginning and ending with dry ingredients, until batter is just smooth.
3. Beat egg whites in large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add 2 tbsp sugar; continue to beat to stiff peaks. Fold one-quarter of beaten egg whites into batter with large rubber spatula to lighten. Fold in remaining whites until no white streaks remain. Gently pour batter into pan and spread evenly on top of fruit, being careful not to disperse fruit. Bake until top is golden and toothpick inserted into cake center (not fruit, which remains gooey) comes out clean, 60 to 65 minutes.
4. Rest cake on rack for 2 minutes. Slide a paring knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to the pan bottom, remove and position on top of cake.
Title: Buttercream Frosting
Ingredients:
- 1/2 butter
- 4 1/2 confectioners' sugar
- 1 1/2 vanilla extract
- 5 -6 2% low-fat milk
Instructions:
1. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
2. Enjoy!
Title: E-z Strawberry Pizza Pie
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2 vanilla
- 1/2 fresh strawberries
- 1
Instructions:
1. Spread cookie dough on bottom of pizza pan.
2. Bake 350 degrees for approximately 10-12 minutes.
3. Beat cream cheese with sugar; add vanilla.
4. Spread cream cheese mixture on top of baked cookie dough.
5. Mix strawberries with strawberry glaze and spread on top of cream cheese filling.
6. Refrigerate.
Title: Chocolate Crinkles
Ingredients:
- 2 sugar
- 3/4 eggs
- 3/4 vanilla extract
- 4 flour
- 2 baking powder
- 2 1/3 salt
- 2 powdered sugar
- 1/2
- 2/3
Instructions:
1. Mix sugar and oil.
2. Mix in cocoa.
3. Beat in eggs and vanilla.
4. Mix flour, salt, and baking powder and mix into cocoa mixture.
5. Cover and chill for at least 2 hours.
6. Heat oven to 350.
7. Use cookie scoop to make into balls.
8. Roll in powders sugar. Make sure they are well coated.
9. Place on parchment paper, 2 inches apart.
10. Bake 12 minutes.
11. Remove to wire rack.
Title: Madagascar Salady Voankazo
Ingredients:
- 1 pineapple
- 1 cantaloupe
- 1 orange
- 1/2 strawberry
- 1/2 lychees
- 1/2 sugar
- 1/2 water
- 1/4 salt
- 2 lemon juice
- 2 vanilla extract
Instructions:
1. Mix pineapple, cantaloupe, oranges, strawberries and lychee.
2. In a small saucepan combine sugar, water, salt and lemon juice. Bring to a boil and boil hard for 1 minute. Remove from heat.
3. Add vanilla.
4. Pour hot syrup over the fruit and chill in fridge for 1 hour.
Title: Kate's Black Bean Brownies Sweetened With Medjool Dates
Ingredients:
- 2 black beans
- 1 dates
- 3 butter
- 1/2 baking soda
- 1 vanilla extract
- 1/4 - 1/2 extra-large eggs
- 3
Instructions:
1. Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan.
2. In food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
3. Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
4. Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.) Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
5. Pour batter into deep bowl. Add eggs and combine with electric mixer.
6. Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
7. Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.
Title: Mom's Pat-A-Pie Pie Crust
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 2/3 milk
- 3
Instructions:
1. Sift flour, sugar and salt into a bowl.
2. Whip oil and milk together.
3. Pour over flour mixture and mix with a fork.
4. Pat 2/3 of the dough into a pie plate.
5. Use filling of your choice.
6. Crumble rest of dough on top.
7. Bake as for any pie.
Title: Wedding Cake Frosting
Ingredients:
- 1 butter
- 1 shortening
- 1/2 milk
- 2 vanilla extract
- 8 powdered sugar
Instructions:
1. Cream together softened butter, shortening and milk with an electric mixer.
2. Next add the clear vanilla extract.
3. Then add the powdered sugar slowly.
4. Note: 2 pounds of powdered sugar is 8 cups.
Title: Pizzelle
Ingredients:
- 3 eggs
- 3/4 sugar
- 3/4 butter
- 1 1/2 flour
- 2 baking powder
- 1 vanilla
- 2 milk
- 3
- 1
Instructions:
1. Beat together ingredients beginning with eggs and follow the list.
2. Refrigerate batter overnight.
3. Spoon batter in to your iron at the quantity recommended by the manufacturer.
4. Cook for about 1 minute or until golden brown.
5. Use the anise oil!
6. Trust me the anise extract does not work.
Title: Ingrid's Apple Cottage Pudding
Ingredients:
- 3 -5 apples
- 1 cinnamon
- 1/4 brown sugar
- 1 3/4 flour
- 1 1/4 sugar
- 2 1/2 baking powder
- 1 salt
- 1/3 butter
- 2/3 milk
- 1 egg
- 1/3 milk
- 1 vanilla
Instructions:
1. Preheat oven at 375°F.
2. Layer apples in a greased pan (9x13).
3. Combine flour, sugar, baking powder, and salt in a bowl.
4. Mix soft butter and milk. Add to dry ingredients. Combine well.
5. Mix egg, milk and vanilla. Add to batter mixture and combine well.
6. Pour batter over apples.
7. Bake for 25 minutes.
Title: Portuguese Spice Cookies
Ingredients:
- 1 1/8 water
- 1 1/4 sugar
- 1 lemon
- 1/2 anise seed
- 1 cinnamon
- 1 1/2 butter
- 1 1/2 flour
- 1/2 sugar
- 1/8 salt
- 2 butter
- 2 eggs
Instructions:
1. Position rack in center of the oven, preheat oven to 350 degrees; line a baking sheet with parchment paper.
2. Starting with the pastry dough: mix together the flour, sugar and salt in a medium bowl; cut the butter into small bits and work into the flour, along with the eggs, until a smooth dough is formed.
3. Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board.
4. For the filling: combine the water, sugar and lemon zest in a saucepan and bring to a boil over medium heat, boil until the mixture reaches 220 degrees on a candy thermometer, takes about 10 minutes.
5. Remove pot from the heat and let cool slightly.
6. Crush the anise seeds in a mortar or a spice mill, add to the sugar mixture, along with the cinnamon, butter and breadcrumbs, mix well.
7. The mixture should resemble bread stuffing.
8. Roll out a third of the pastry as thinly as possible.
9. Using a pastry cutter or knife, cut 3-inch-wide strips of pastry.
10. With the same cutter make 1/2 inch horizontal slits just off one long edge of the pastry, about 3/4 inch apart.
11. Spread some cooled filling down the center of the strip, then fold the side with the slits over the solid side, enclosing the filling and sealing the edges.
12. Cut into 3-inch long cookies.
13. Place on a lined baking sheet.
14. Repeat with the remaining pastry.
15. Bake until the cookies are golden brown, about 15 minutes, be careful not to let them burn.
16. Let cool on the cookie sheet for 10 minutes, then remove the cookies to a rack to cool completely.
17. Store in an airtight container at room temperature.