lumicero/recipes-ing2inst huggingface dataset:
Title: Rainbow Cookies
Ingredients:
- 8 almond paste
- 1 1/2 unsalted butter
- 1 eggs
- 4 all-purpose flour
- 1 salt
- 2 bittersweet chocolate
- 1/4 dark chocolate
- 2 -4 shortening
- 2 -4
- 12
- 8
- 5
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. In a large bowl beat together the butter, eggs, almond extract. Add the almond paste broken up into smaller pieces and blend until creamy. Fold in the flour and salt.
3. Split the dough evenly into three smaller bowls. Combine 2-4 drops of yellow paste into the first bowl; repeating with the red and green paste for the second and third bowls. (Note: I like the "no taste" red best though Christmas red might be a better color option.)
4. Using a spatula, spread the dough into three 9 by 13 inch pans. Each layer should be about 1/8 inch thick. Brittany notes that disposable pans do not work. Bake for 12 minutes until done. Remove from oven and let cool.
5. Once cool remove the first layer from the pan and spread the top with half the raspberry preserves. Warming it a bit may make it easier to spread. Place the middle layer on the top. Add another layer of preserves and the top layer.
6. Trim the browned edges and cut the layered sheet into logs about 1 to 1/14 inch wide. You can cut either length or width wise but 9 inch logs are easier to handle than 13 inch logs.
7. Melt the chocolate and the shortening together over a double boiler.
8. Place the logs onto a large cooling rack with a layer or two of waxed or parchment paper underneath.
9. Gently pour the chocolate over the logs allowing chocolate to pour down the sides and encase the cookies in a *thin* layer. You don't need to cover the short sides of the log but you can. Reserve about 1/4 of the chocolate for the bottom layer. Allow the cookies to fully set and the chocolate to become hard and shiny. (You can return the drippings caught by the paper back to the double boiler.) This may take hours depending on the temperature of your home. Remember to remove the chocolate from the heat.
10. Once the chocolate shell is firm carefully turn the logs upside down. Reheat the chocolate in the double boiler and using a spatula cover the bottom with a thin layer of chocolate sealing the edges. Allow to cool and set again.
11. Take the logs and slice with a smooth sharp knife about 1/2 inch thick. You do not want to crush or squish the cookie.
12. Place on trays and serve.
Title: Hershey's S'mores Clusters.
Ingredients:
- 6 mini marshmallows
- 2 graham crackers
- 8
Instructions:
1. Break and heat 6 milk-chocolate bars in the microwave.
2. Stir in 2 cups of mini-marshmallows and 8 coarsely chopped graham crackers.
3. Drop spoonfuls of the mix into miniature paper muffin cups.
4. Cover and refrigerate until firm.
Title: Digestive Biscuits
Ingredients:
- 4 whole wheat flour
- 1 cream of tartar
- 1 butter
- 1 egg
- 1 dark brown sugar
- 1 baking soda
- hot water
Instructions:
1. Cut butter into flour until fully incorporated.
2. Mix in remaining ingredients, carefully adding hot water until dough reaches a pastry consistency.
3. Roll out dough on a floured board until very thin--1/8 inch (dough may be chilled first).
4. Cut into rounds the size you want, transfer to cookie sheets (1" apart) and prick (like a cracker) [do not grease cookie sheets].
5. Bake at 375 degrees F until golden brown, 10-15 minutes.
6. Cool on rack, store in air-tight container.
Title: Deep Dish Cherry Pie
Ingredients:
- 2 cherry pie filling
- 1 tart cherries
- 2 triple sec
- 2 1/2 amaretto liqueur
- 1 cornstarch
- 1/2 all-purpose flour
- 1 butter
- 1 salt
- 1/2 - 1 sugar
- 1 orange zest
- 1 egg
Instructions:
1. NOTE: BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") If you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan. CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
2. Divide dough into 1/3, 2/3 portions. Roll/press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat).
3. FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
4. Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
5. Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
6. FINISH: Add filling to bottom crust. Lay top crust over filling. Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.
7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.
Title: incredibly easy cocoa cappuccino mousse
Ingredients:
- 1 cocoa powder
- 1/3 butter
- 3 margarine
- 2 powdered instant coffee
- 2 hot water
- 2 1/2 Cool Whip
Instructions:
1. in medium saucepan,combine SC milk, cocoa, butter, and coffee.
2. cook over low heat until smooth.
3. remove from heat; cool.
4. in large bowl, fold together choc mixture and whipped cream/cool whip.
5. pour into 8 dessert dishes.
6. optional: garnish with whipped cream and sprinkle some cocoa powder ove it.
7. enjoy!
Title: The Best Soft and Chewy Sugar Cookies You Will Ever Make!!
Ingredients:
- 2 sugar
- 1 shortening
- 1 sour cream
- 3 eggs
- 1/2 vanilla
- 5 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
2. In a separate bowl, mix flour, baking soda, and salt.
3. Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
4. Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
5. Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
6. Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
7. FROSTING- See ingredients below.
8. 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
9. Just mix ingredients until smooth.
Title: Intense Chocolate Cookies
Ingredients:
- 125 dark chocolate
- 150 flour
- 30 baking soda
- 1 salted butter
- 125 light brown sugar
- 60 caster sugar
- 60 vanilla bean
- 1 egg
- 1 dark chocolate
- 200 white chocolate
Instructions:
1. Preheat the oven to 170°C.
2. Melt 125 gram of dark chocolate in the microwave.
3. Combine flour, cocoa, baking soda and salt in a bowl.
4. In the bowl of your mixer, cream butter and brown and white sugar until light and fluffy. Change to slow speed and add the melted chocolate. At the same speed, add the vanilla seeds and the egg. Let it blend in well. Remove the bowl from the machine and by hand mix in the flour mixture. Finally add the chocolate.
5. Scoop out 12 balls of the cookie dough and divide them between two baking sheets covered with baking sheet paper, without flattening the cookies.
6. Let the cookies bake for 18 minutes. A skewer should come out semi-clean and not wet with batter. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
Title: Lemon Sables
Ingredients:
- 2/3 powdered sugar
- 2/3 unsalted butter
- 11 egg
- 1 lemon peel
- 2 salt
- 1 powdered sugar
- 1 1/2 fresh lemon juice
- 2
- 1
Instructions:
1. For Cookie Dough.
2. Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
3. Transfer to bowl of electric mixer.
4. Add butter and beat until light.
5. Blend in egg, lemon peel and salt.
6. Beat in flour all at once until just combined; do not overmix.
7. Gather dough into a ball, wrap in plastic and refrigerate at least 3 hours.
8. Divide dough in half;wrap half in plastic and return to refrigerator to prevent drying.
9. Roll remainder out on generously floured surface to thickness of 3/16 of an inch.(Keep surface and rolling pin well floured to prevent sticking.).
10. Cut out rounds using floured 2-inch scalloped cutter.
11. Gather scraps and reroll additional rounds.
12. Set on baking sheets and refrigerate 30 minutes;repeat with other half of dough.
13. For Glaze:blend powdered sugar, egg yolk and lemon juice in small bowl.
14. Preheat oven to 350 degrees.
15. Lightly brush top of each round with glaze.
16. Score design atop each round with fork tines.
17. Bake until lightly browned around edges, about 15 minutes.
18. Cool completely on rack.
19. Store in airtight container.
Title: Hazelnut Crescent Cookies
Ingredients:
- 1 butter
- 1/4 sugar
- 2 flour
- 1 vanilla
- 1 hazelnuts
- 1 vanilla
Instructions:
1. Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
2. Cream butter and sugar together until light and fluffy.
3. Add the vanilla, mixing to combine.
4. Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
5. Cover and chill in the refrigerator 2 hours or overnight.
6. Preheat oven to 350°F.
7. With hands, take about a tbsp of dough and roll into a rope shape.
8. Twist on cookie sheet into a half moon to form a crescent shape.
9. Bake for 10 minutes (do not brown).
10. Let sit on cookie sheet for 5 minutes (cookies will be fragile).
11. CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
12. Once completely cooled, roll in powdered sugar a second time.
13. Store in tightly covered container.
Title: Oozy Orange Cupcakes
Ingredients:
- 8 cream cheese
- 2 -3 egg
- 1 sugar
- 1/3 chocolate chips
- 6 flour
- 3 sugar
- 2 baking soda
- 1/2 salt
- 2 water
- 1/2 cider vinegar
- 2 vanilla
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line cupcake baking pans with paper cupcake liners or spray with vegetable spray.
3. In small mixing bowl, use electric mixer to combine cream cheese, cream, egg and sugar.
4. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
5. Use mixing spoon to stir in chocolate chips; set filling aside.
6. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
7. In a second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
8. Using a tablespoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each.
9. As cupcake bakes, the batter will rise to surround the filling.
10. Place pans in oven; bake approximately 25 minutes or until toothpick inserted in centre of one of the cupcakes comes out clean.
11. For the Frosting:
12. Use your favorite frosting and add a few drops of yellow and red food coloring.
13. This cupcake has a double frosting whammy: you've got the stuff on the top of the cupcakes and then you've got the stuff that oozes out of the middle.
14. If you don't want it quite so sweet, just leave off the frosting on the top; maybe place a gummy worm on the top of each cupcake instead.
Title: Chocolate-Chip Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 ground cinnamon
- 4 butter
- 3 margarine
- 6 eggs
- 1 walnuts
- 1 vanilla extract
Instructions:
1. Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
2. Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
3. On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
4. Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.
Title: Black Magic Cake
Ingredients:
- 1 buttermilk
- 2 baking soda
- 1 3/4 flour
- 2 sugar
- 3/4 baking powder
- 1 salt
- 1 black coffee
- 1 vanilla extract
- 1 eggs
- 1/2
- 2
Instructions:
1. In a 2 cup measuring cup (at least) mix buttermilk and baking soda. Let sit 10-15 minutes until foamy.
2. Combine dry ingredients (flour, sugar, cocoa powder, baking powder, salt) well in a bowl.
3. Make a well in the middle of the dry ingredients, placing all wet ingredients (coffee, oil, vanilla, eggs) in the middle, similar to when you make pasta. Whisk wet ingredients, gradually incorporating dry ingredients into a batter.
4. Add buttermilk mixture and mix 2 minutes.
5. Pour into Bundt cake pan and bake at 350' F / 175' C for 35-40 min, until toothpick inserted in center comes out clean.
6. Add whatever frosting you'd like. Buttercream is our favorite!
7. Note - this is a thin batter. The longer it sits, the moister the cake becomes. If you bake it in cake pans, may want to line bottom of pan with parchment paper.
Title: Frogs
Ingredients:
- 2 white sugar
- 1/2 shortening
- 1/2 milk
- 3 oatmeal
- 6 coconut
- 1 vanilla
- 1
Instructions:
1. Put sugar, shortening, cocoa and milk in a pot. Bring to a boil.
2. Remove from heat and add, oatmeal, coconut and vanilla. drop by spoonfuls on wax paper.
3. Eat when set!
Title: Cutie Bugs
Ingredients:
- 12
- 1
- 64
- 4
Instructions:
1. Line cookies sheets with waxed paper. In small pan, melt chocolate coating over low heat, stirring constantly, until smooth.
2. For each cookie bug, hold one cookie with tongs; dip entire top and sides in coating, letting excess drip off. Place cookie, coated side up, on cookie sheets.
3. Cut pretzels into curved pieces for the legs. Dip one end of each leg piece in coating; place 3 legs on each side of cookie body.
4. Cut 2 short pieces for antennae. Dip one end of each antennae piece in coating and place on top of cookie. Place 2 chocolate baking bits behind antennae for eyes. Let stand until coating is set before storing, about 10 minutes.
Title: Chocolate Prune Torte (Passover)
Ingredients:
- 6 salt
- 1 sugar
- 1/2 sugar
- 1 walnuts
- 1 1/2 prunes
- 1 1/4 bittersweet chocolate
- 9
Instructions:
1. Line the bottom of a greased 10" springform pan with wax paper.
2. Grease the paper and sprinkle the pan with cake meal, shaking out the excess.
3. In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks.
4. Add the sugar, a little at a time, beating until the whites hold stiff glossy peaks.
5. Fold in the walnuts and prunes.
6. Add the chocolate, folding it into the mixture gently but thoroughly.
7. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes at 350 degrees F.
8. Let the torte cool in the pan on a rack.
9. Run a thin knife around the edge of the pan and remove the side.
10. Invert the torte onto a cake plate, discarding the wax paper.
11. Chill the torte, covered, for 1 hour.
12. The torte may be made 2 days in advance and kept covered and chilled.
Title: Moroccan Orange & Cardamom Cake, Sweetened With Xylitol
Ingredients:
- 225 artificial sweetener
- 6 eggs
- 200 polenta
- 50 self-raising flour
- 25 baking powder
- 2
- 1
- 2
Instructions:
1. Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
2. Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 minutes.
3. After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool.
4. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
5. Recipe from Good Food magazine, January 2015.
Title: Peanut Butter Truffle Tart
Ingredients:
- 1 Nature Valley peanut butter crunch granola bars
- 6 crunchy peanut butter
- 4 peanuts
- 1
- 1/2
- 1/3
Instructions:
1. Heat oven to 350ºF.
2. In large bowl, break up cookie dough.
3. Stir or knead in crushed granola bars until well mixed.
4. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan.
5. Bake 12-17 minutes or until light golden brown.
6. With back of spoon, press down crust on bottom and sides; bake 3-5 minutes longer or until golden brown.
7. Press down crust again with spoon.
8. Cool 3 minutes.
9. Meanwhile, in large microwavable, bowl, microwave chocolate chips and whipping cream on HIGH 1 minute.
10. Stir; microwave 1-2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until chocolate is completely melted and smooth.
11. In small microwavable bowl, microwave peanut butter on HIGH 1 minute or until melted; stir.
12. Spread warm peanut butter in bottom of crust.
13. Pour chocolate mixture over peanut butter mixture.
14. Sprinkle peanuts evenly over top.
15. Refrigerate at least 2 hours or until serving time.
16. For easier cutting, let tart stand at room temperature 15 minute before serving.
17. Store in refrigerator.
18. Enjoy!
19. NOTE:* To crush granola bars easily, do not unwrap; use rolling pin to crush bars.
Title: Sour Cream Pecan Pralines
Ingredients:
- 2 sour cream
- 3 granulated sugar
- 1 light corn syrup
- 1/2 molasses
- 3/4 salt
- 4 Meyer's dark rum
- 3 pecans
Instructions:
1. Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
2. Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
3. Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
4. Then pour the rest of the mix in.
5. Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
6. Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
7. Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
8. Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
9. Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
10. Do not use plastic wrap, as it will stick to the candy.
11. Notes:: * Do not use "lite" or "non-fat" sour cream
Title: Applesauce Apple- Raisin Cake
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 3/4 white sugar
- 2 eggs
- 2 vanilla
- 1 1/4 applesauce
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 allspice
- 2 apples
- 1 raisins
Instructions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Grease an 11 x 7-inch baking pan.
3. In a bowl cream the butter with both sugars until creamy.
4. Add in eggs and vanilla; beat until well mixed.
5. Add in applesauce; mix until combined.
6. In a small bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; add to the creamed mixture; mix just until combined.
7. Mix in the apples and raisins (if using).
8. Transfer to prepared baking dish.
9. Bake for about 35 minutes, or until the cake tests done.
Title: White Chocolate Strawberry Dessert Cake
Ingredients:
- 8 butter
- 6 eggs
- 2 sugar
- 1/2 vanilla extract
- 3 all-purpose flour
- 1 salt
- 1/4 cream cheese
- 8 egg
- 3 sugar
- 1 sour cream
- 1/3 vanilla extract
- 1/2 Cool Whip
- 1 fresh strawberries
- 8
- 4
- 1
Instructions:
1. CAKE: In a small microwavable bowl melt the white chocolate and butter (about 90 seconds) stir until smooth.
2. In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt, beat into egg mixture. Spread into a greased 13 x 9 x 2 baking dish and set aside. It will be very dense.
3. FILLING: In a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over the bottom layer.
4. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
5. TOPPING: Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert.
6. Can garnish top with some sliced berries and additional shaved white chocolate. Cut into squares. Refrigerate leftovers.
Title: Easy Lemon Meringue Pie
Ingredients:
- 1 graham cracker pie crust
- 1 sugar-free lemon gelatin
- 1/4 boiling water
- 1 Cool Whip Topping
- 2
Instructions:
1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping with wooden spoon.
4. Spread in crust.
5. Refrigerate for at least 4 hours.
Title: Oat Toffee Cherry Chocolate Cookie
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 light-brown sugar
- 1/4 cinnamon
- 1/4 salt
- 1 egg
- 1 pure vanilla extract
- 1 1/2 old fashioned oats
- 1 dried cherries
- 1 bittersweet chocolate
- 1
Instructions:
1. Heat oven to 350° F. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugars, cinnamon and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
2. Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
3. Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1½ inches in diameter. To bake, cut logs into ¾ inch pieces. Bake on parchment lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.