lumicero/recipes-ing2inst huggingface dataset:
Title: Cake Mix Pie Crust
Ingredients:
- 1 butter
- 1 egg
- 1
- 3
Instructions:
1. Preheat oven to 350°F degrees.
2. in a large bowl, empty the mix and break up any large clumps. Add the butter and eggs.
3. Using clean hands, GENTLY incorporate the better and eggs into the dry mix. this process should take about 3 minutes.
4. Turn dough out onto a lightly floured surface and GENTLY knead 10 to 12 times, folding and pushing it until everything is well combined.
5. Form dough into a disk and coat with flour. GENTLY roll out the dough to fit your pie pan, rotating the dough as you go, to wensure it is not sticking to the surface. Sprinkle more flour under the dough if needed ( fold dough in half and flour surface, then fold over opposite half and flour).
6. To ensure a good fit, place pie plate lightly over rolled dough to check. When ready, fold dough in half and place in pie plate, then unfold.
7. Tap the pie pan on the counter several times to nudge the dough down into the corners of the pie pan. Smooth dough along the sides and the rim of the pan. Trim excess dough using the BACK side of a small knife, rotating the pan, as you go. Leave rim smooth, or crimp as desired.
8. Bake pie shell at 350 for 25-30 minutes, till lighly browned. Cool and fill with pre-cooked fillings, fresh fruit, or ice cream.
9. This dough can also be used for a baked filling (pumpkin, custard) Try other flavors of cake mix, such as devil's food, spice, or lemon.
Title: Blueberry Cobbler
Ingredients:
- 2/3 flour
- 1/2 sugar
- 1 1/2 baking powder
- 2/3 low-fat milk
- 2 butter
- 2 blueberries
Instructions:
1. preheat oven 350 degrees.
2. in a bowl combine the flour, sugar and baking powder. stir in the milk and mix the batter until it is smooth.
3. Pour the melted butter into a 1 or 1 1/2 quart casserole dish. Pour in the batter and sprinkle the blueberries on top.
4. bake the cobbler for 40-45 minutes or until lightly browned.
Title: Molten Lava Cupcakes
Ingredients:
- 1 chocolate chips
- 1/2 butter
- 1/2 vanilla
- 1/2 sugar
- 3 flour
- 1/4 salt
- 4 eggs
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Melt butter, chocolate chips and cocoa until combined and smooth.
3. Remove from heat and add vanilla.
4. Combine chocolate mixture and sugar mixture and stir well.
5. Add eggs one at a time, stirring after each addition until fully incorporated.
6. Stir in flour just until combined.
7. Chill batter for at least 20 minutes.
8. Grease muffin tin.
9. Spoon batter into muffin tin and bake for 10-11 minutes.
Title: The Best Cheese Cake Brownies
Ingredients:
- 1 cream cheese
- 8 margarine
- 2 cornstarch
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare brownie mix to package directions and spread into well greased 13 X 9 pan.
3. In a bowl beat cream cheese, margarine and corn starch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth.
4. Pour evenly over brownie batter.
5. Bake about 40-45 minutes until lightly browned.
6. Cool completely. Then ice with frosting desired. I don't use frosting, I melt milk chocolate chips with a touch of shortening in a zip lock bag in microwave snip corner off and drizzle over top of brownies.
7. Enjoy!
Title: Mean Chef's Lime Curd
Ingredients:
- 4 sugar
- 1/2 salt
- 1 lime juice
- 6 unsalted butter
- 4 lime zest
- 2
- 1 -2
Instructions:
1. In a non-reactive saucepan, whisk yolk and sugar until well combined.
2. Add remaining ingredients except lime zest and food coloring.
3. Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
4. DO NOT ALLOW TO BOIL.
5. Pour through strainer, stir in zest and food coloring.
6. chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Title: Three Berry Upside-Down Cake
Ingredients:
- 2 unsalted butter
- 1/3 brown sugar
- 1 blackberry
- 1 blueberries
- 1 raspberries
- 1/4 unsalted butter
- 2 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/2
- 1/4
- 1 1/3
Instructions:
1. Preheat oven to 375 degrees F.
2. Spray 9"x9" cake pan with cooking spray, then pour in melted butter.
3. Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
4. Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
5. Beat in egg & extracts.
6. In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
7. To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
8. Pour batter on top of berries.
9. Bake 30-35 mintes until top is golden brown & sides are bubbly.
10. Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.
Title: Ww 3 Points - Swiss Miss Fat-Free Chocolate Fudge Pudding
Ingredients:
- 2 1/2 nonfat milk
- 2 cornstarch
- 3 salt
- 1/2 vanilla extract
- 3
- 1
- 1/2
Instructions:
1. In a saucepan, combine the milk with the cocoa powder and cornstarch and whisk thoroughly until the powders are dissolved.
2. Add the condensed milk, chocolate syrup, and salt to the saucepan. Set the pan over med/low heat. Heat the mixture, stirring constantly, until it comes to a boil and thickens (about 6 min).
3. Remove from heat and let sit, covered, for about 5 minutes and then add the vanilla.
4. Transfer into serving cups, cover each with plastic wrap and chill 2-3 hrs before serving.
5. 3 Points per serving (3/4 cup).
Title: Uncle Bill's Festive Squares
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 10 1/2 fresh lime juice
- 1/4 pecans
- 1/4 sweetened coconut
- 1 1/4 red maraschino cherries
- 1 1/4 green maraschino cherries
- 1 1/4
Instructions:
1. Preheat oven to 350 F degrees.
2. Cream butter, sugar, egg and vanilla until light and creamy.
3. Gradually add flour, mixing after each addition until crumbly.
4. DO NOT OVERMIX.
5. Press crumb mixture onto a parchment paper-lined 15 inch x 10 inch baking pan.
6. Bake in preheated 350 F oven for 5 to 6 minutes; remove from oven and set aside.
7. In a mixing bowl, stir together sweetened condensed evaported milk, lime juice, orange juice, pecans, coconut, red and green maraschino cherries.
8. Spread evenly over prepared crust using a rubber spatula.
9. Bake in preheated 350 F oven for 25 minutes.
10. Cool thoroughly on a wire rack and chill before cutting.
11. Turn the festive squares upside down onto a cutting board.
12. Remove parchment paper and discard.
13. Cut cake into squares.
14. Wrap any unused portion in plastic wrap and refrigerate.
Title: Bizcocho De Zanahoria
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/4 carrot
- 1 flour
- 2 1/2 salt
- 1 baking powder
- 2 1/2 baking soda
- 1 cinnamon
- 2
Instructions:
1. batir los huevo y agregarle la azucar poco a poco.
2. cernir la harina junto con el polvo de hornear y el baking power y canela. Luego mezclarla con los huevos. Anadir el aceite y la zanahoria y mezclar bien, verter en el molde. horno a 350 por una hora.
Title: Banoffee Pie
Ingredients:
- 9 graham crackers
- 1/2 unsalted butter
- 1 bananas
- 3 heavy cream
- 3/4 dark chocolate
- 1
Instructions:
1. Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.
2. Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.
3. Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days.
Title: Chocolate Mousse Icebox Cake
Ingredients:
- 4 ladyfingers
- 18 granulated sugar
- 1 vanilla
- 1 eggs
- 8 water
- 1/2
Instructions:
1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.
2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.
3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.
4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens
5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.
6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.
7. refrigerate until firm about four hours or overnight.
Title: Blueberry Peach Almond Crisp
Ingredients:
- 4 lemon juice
- 2 blueberries
- 3 flour
- 3 sugar
- 3 -4 brown sugar
- 1/4 flour
- 1/4 cinnamon
- 2 nutmeg
- 2 margarine
- 1/2
- 1/8
- 2
Instructions:
1. Heat oven to 350 degrees.
2. In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour and sugar; toss with peaches.
3. In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly. Sprinkle over fruit.
4. Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed.
Title: Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 oatmeal
- 1 white sugar
- 1 brown sugar
- 1/2 butter
- 1 1/3 flour
- 1 baking soda
- 1 cinnamon
- 2 eggs
- 1 vanilla
- 1 raisins
- 3 butter
- 2/3 brown sugar
- 1/4 vanilla
- 1/2
Instructions:
1. Pour boiling water over oatmeal.
2. Set aside to cool.
3. Cream sugars and butter.
4. Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
5. Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
6. Make icing.
7. Mix all icing ingredients,and spread on hot cake.
8. Put under broiler for a few minutes til bubbly.
Title: Fluffy Eggless Sugar Cookies (Breathtaking Delicacies)
Ingredients:
- 1/2 sugar
- 2 butter
- 2 milk
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/8 sugar
Instructions:
1. Preheat oven to 350°F.
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
4. Combine salt, flour and baking powder in a separate bowl.
5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
7. Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
8. Bake for 8-10 minutes, until bottom is lightly golden.
Title: Easy Mexican Sopaipillas
Ingredients:
- 6 -12 flour tortillas
- 1 sugar
- 1/4 cinnamon
- honey
Instructions:
1. Quarter the tortillas (as many as you want).
2. Heat oil in a frying pan (about a half inch of oil in pan).
3. Place tortillas in and flip when they start turning brown.
4. This part does not take long at all!
5. Place tortillas on paper towel lined plate.
6. After you are done. Mix together your sugar and cinnamon in a large bowl.
7. Place fried tortillas in mix and coat well.
8. Place sugared tortillas on a serving plate.
9. Drizzle with honey or serve on the side.
10. Enjoy!
Title: Chocolate Butter Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1 half-and-half
- 1 vanilla extract
- 1 unsalted butter
- 3/4 sugar
- 1 3/4 eggs
- 4
Instructions:
1. Preheat the oven to 350. Set the rack in the middle of the oven. For cupcakes, set racks in the upper-middle and lower-middle positions.
2. Set out the ingredients and equipment.
3. Sift flour directly into a bowl on a scale for accurate measuring.
4. Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk, set aside.
5. measure the liquid ingredients into a separate bowl and set aside.
6. measure the butter and sugar into a bowl and set aside.
7. crack the eggs into a bowl and set aside.
8. in the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar on lowest speed for 3 to 5 minutes.
9. With mixer still on lowest speed, add the eggs one at a time, fully incorporating after each addition. stop the mixer and scrape the sides of the bowl.
10. Add the dry ingrident mixture alternately with the liquid mixture in 3 to 5 additions each, begining and ending with dry. dont wait for the dry or wet mixes to be fully incorperated before adding more so as to not overwork the batter, should take about 60 secs.
11. mix on medium for 15 to 20 seconds to develop the batter's structure.
12. bake about 20 minute
13. cool before frosting.
Title: Peanut Butter Chocolate Bars
Ingredients:
- 1/2 butter
- 1 margarine
- 1/3 Equal sugar substitute
- 1/2 Equal sugar substitute
- 1/2 brown sugar
- 1 2% low-fat milk
- 1 creamy peanut butter
- 1 egg
- 3/4 vanilla
- 1/2 all-purpose flour
- 1/4 quick oats
- 3/4 baking soda
- salt
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, beat butter, Equal® and brown sugar until well combined.
3. Stir in milk, peanut butter, egg and vanilla until blended.
4. Gradually mix in combined flour, oats, baking soda and salt until blended.
5. Stir in chocolate chips.
6. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan.
7. Bake in preheated oven for 23 to 25 minutes.
8. Cool completely in pan on wire rack.
9. Cut into squares; store in airtight container at room temperature.
Title: Gluten Free Amaretti Cookies
Ingredients:
- 225 caster sugar
- 150 rice paper
- 2
Instructions:
1. Line a baking sheet with edible rice paper.
2. Using Electric Mixer: place almond meal in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites and mix well. Continue mixing the dough until very smooth, about 3 to 4 minutes.
3. Fill the pastry bag with the almond mixture. Pipe mounds onto the rice paper, spacing about 1 inch (2.5 cm) apart.
4. Bake for 15 minutes, or until the cookies have risen slightly.
Title: Kaymakli Elma Kompostosu (Poached Apples With Whipped Cream)
Ingredients:
- 1 sugar
- 1 water
- 16 whole cloves
- 4 apples
- 1/2 heavy cream
Instructions:
1. Place sugar and water in a heavy 3- to 4-quart saucepan.
2. Bring to a boil over high heat, stirring until sugar dissolves.
3. Insert 4 cloves in a ring around the top of each apple.
4. Place apples side by side in the pan and baste with the syrup.
5. Cover and reduce heat to low.
6. Simmer, basting occasionally, 15 minutes, or until apples are tender.
7. Let cool in syrup.
8. Serve in individual dishes.
9. Pile whipped cream in the center of each apple.
10. Top with a tablespoon of the syrup.
Title: Brownie in a Mug
Ingredients:
- 1/4 sugar
- 1/4 flour
- 2 salt
- 1 water
- 2
- 3
Instructions:
1. Add all dry ingredients to a coffee mug. Mix.
2. Add wet ingredients to dry and mix.
3. Cook in microwave 1 minute 40 seconds.
Title: Self Icing, Anise Cookies (Anis Smakaker)
Ingredients:
- 3 eggs
- 1/2 anise
- 2 powdered sugar
- 1 1/2 flour
- 1/4 baking powder
Instructions:
1. Beat eggs until frothy.
2. Add anise.
3. Add powdered sugar gradually, beating continuously.
4. Add flour and baking powder.
5. Dough should be tough to work from what I've read.
6. Drop by teaspoonfuls onto a greased cookie sheet.
7. Let stand overnight.
8. In the morning, bake at 350 degrees Fahrenheit for 12 minutes.
9. A pretty white icing will appear on these cookies.
Title: Ingrid's Flourless Chocolate Cake
Ingredients:
- 7 butter
- 3/4 sugar
- 1 eggs
- 4
Instructions:
1. Preheat oven to 300 degrees.
2. Melt chocolate & butter in a double boiler or in the microwave. Stir together half of the sugar and the 4 egg yolks. Add this to melted chocolate concoction.
3. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 Celsius of sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
4. Bake 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
5. Garnish with fresh berries and whipped cream.
Title: Strawberry Shortcake S'more
Ingredients:
- 2 fresh strawberries
- 1/3 marshmallows
- 1
Instructions:
1. Fill one shortcake cup with sliced strawberries.
2. Roast the marshmallow.
3. Quickly assemble by topping the strawberries with the marshmallow and remaining shortcake cup, which you have inverted, so the cup side is down on top of the marshmallow. (I really think it would be better with 2 roasted marshmallows, but would be very messy.).
Title: Chocolate Nut Cake
Ingredients:
- 250 butter
- 200 eggs
- 4 brown sugar
- 1 1/2 plain flour
- 1 dark chocolate
- 50
- 3/4
- 200
Instructions:
1. Melt butter and milk chocolate together, stir till smooth.
2. Preheat oven to 170 C, grease 23cm pan and line with baking paper.
3. Whisk eggs and sugar together.
4. Add choc mixture, stir to combine.
5. Sift flour and add it along with almond meal.
6. Fold it all gently together.
7. Pour into prepared pan.
8. Bake for 1 hour or till done when tested with skewer.
9. Cool in tin for 15 minutes , then cool on rack.
10. Heat cream till nearly boiling and add dark chocolate.
11. Stir till melted and cool till thickened.
12. Smooth frosting over cake with spatula and leave to set then serve.
Title: Apple Nut Cake With Brown Sugar Glaze
Ingredients:
- 1 1/2 sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 flour
- 3 baking soda
- 1 ground cinnamon
- 2 nutmeg
- 1/2 vanilla
- 1/2 cooking apples
- 3 1/2 walnuts
- 1 butter
- 1/3 light brown sugar
- 1/3 sugar
- 1/3 vanilla
- 1/3
- 1/2
Instructions:
1. Beat first 3 ingredients at medium speed with an electric mixer until blended.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour and next 3 ingredients; stir into sugar mixture.
4. Stir in vanilla; fold in apple and walnuts.
5. Pour into a greased and floured 10-inch tube pan or 12-cup Bundt pan.
6. Bake at 325° for 1 hour and 30 to 35 minutes or until a long wooden pick inserted in center of cake comes out clean.
7. Cool in pan on a wire rack 20 minutes.
8. Remove from pan, and cool on wire rack.
9. Drizzle with warm Brown Sugar Glaze.
10. Glaze: Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Stir in vanilla. Makes 1 cup.
Title: Fresh Peach Cobbler
Ingredients:
- 4 brown sugar
- 3/4 cinnamon
- 1 vanilla
- 1 flour
- 1 baking powder
- 1 baking soda
- 1/2 brown sugar
- 3 unsalted butter
- 4 buttermilk
- 2/3 brown sugar
- 1
Instructions:
1. Directions Preheat the oven to 425 degrees F.
2. Generously butter a 1 1/2-quart shallow baking dish.
3. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour.
4. Mix gently and spread evenly again.
5. Bake for 10 minutes.
6. Meanwhile combine all dry ingredients for cobbler crust in a bowl.
7. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs.
8. Add buttermilk and stir to form a soft dough.
9. Remove fruit from oven and drop rounded spoonfuls of dough on top.
10. Sprinkle with last tablespoon of brown sugar and return to oven.
11. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.
12. Serve warm with whipped cream.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 carrots
- 2 flour
- 2 sugar
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1 ground cinnamon
- 4 eggs
- 1 1/2 vanilla extract
- 1 powdered sugar
- 16 cream cheese
- 8 butter
- 1/2 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour three 9" cake pans.
3. Combine first 7 ingredients (carrots, flour, sugar, baking soda, baking powder, salt and cinnamon); stir in eggs, oil, and vanilla.
4. Spoon batter into the 3 prepared pans; bake for 30 minutes or until cakes test done.
5. Spread with Cream Cheese Frosting (recipe follows) between layers while still warm.
6. Cream Cheese Frosting:.
7. Cream together powdered sugar, cream cheese, butter and vanilla until well blended; sir in pecans. This is be enough icing to frost the tops of three 9" layer cakes.
Title: Bittersweet Chocolate and Peppermint Sandwiches
Ingredients:
- 3/4 butter
- 1 granulated sugar
- 1/2 baking powder
- 1 egg
- 2 all-purpose flour
- 1/4 butter
- 2 powdered sugar
- 1 -2 milk
- 1/2 bittersweet chocolate
- 3
Instructions:
1. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
2. Add granulated sugar and baking powder; beat until combined, beat in egg. Beat in as much of the flour as you can with the mixer.
3. Using a wooden spoon, stir in any remaining flour.
4. Divide dough in half and place each dough half between two sheets of waxed paper; roll each to a 12x10-inch rectangle.
5. Chill dough rectangles for 30 minutes.
6. Preheat oven to 350 degrees F.
7. Remove top sheets of waxed paper and using a fluted pastry wheel or pizza cutter, cut each dough rectangle lengthwise into 10 strips and crosswise into 6 strips to make sixty 2x1-inch rectangles per dough half (120 rectangles total).
8. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles (If necessary, chill dough about 15 minutes more before transferring).
9. Bake in preheated oven for 7 to 9 minutes or until edges are very lightly browned.
10. Transfer cookies to a wire rack; let cool.
11. FOR FROSTING:
12. In a medium bowl, beat the 1/4 cup butter on medium to high speed for 30 seconds.
13. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the peppermint extract; beat until smooth.
14. Beat in the remaining 1 cup powdered sugar and enough of the remaining milk to make a frosting of spreading consistency. If desired, use food coloring to tint frosting pink.
15. TO ASSEMBLE:
16. Pipe or spread a little of the frosting on the bottom of one cookie; top with a second cookie, flat side down, and press lightly together.
17. Pipe or spread with more of the frosting; top with a third cookie, flat side down.
18. Repeat with the remaining cookies and the remaining frosting.
19. Pipe dots of melted chocolate around edges of each assembled sandwich cookie or drizzle the melted chocolate over cookies.*
20. Chill about 30 minutes or until chocolate is set.
21. Makes about 36 sandwich cookies.
22. * TIP:
23. To decorate the assembled sandwich cookies with chocolate, fill a heavy-duty resealable plastic bag with the melted chocolate and snip a small hole in one corner of the bag. Squeeze the bag, piping the chocolate over the cookies in dots or drizzles.
24. TO STORE:
25. Layer unassembled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Up to 4 hours before serving, prepare frosting as directed in step 4. Assemble and decorate sandwich cookies as directed in step 5.
Title: Sugar Cookies With Frosting Even a Mother-In-Law Loves
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 3 flour
- 1/4 lemon juice
- 1 vanilla
- 1 baking soda
- 1 salt
- 1 1/2 confectioners' sugar
- 1 margarine
- 1/8 salt
- 1/2 vanilla
Instructions:
1. In a mixer, cream butter and sugar until very smooth.
2. Add egg and beat until light and fluffy.
3. Add flour, lemon juice or vanilla, baking soda and salt; beat until well mixed.
4. Roll out in sections on a pastry cloth, and cut out with cookie cutters.
5. Place on ungreased cookie sheet and bake 7-10 minutes in a preheated oven (350F).
6. For frosting: mix ingredients together until smooth.
7. Frost cookies once cooled.