lumicero/recipes-ing2inst huggingface dataset:
Title: Butter Pecan Cream Cheese Cookies (Cake Mix)
Ingredients:
- 1/4 butter
- 1 margarine
- 1 cream cheese
- 1/4 egg
- 1 vanilla flavoring
Instructions:
1. Preheat oven to 375 degrees.
2. Cream butter and cream cheese together.
3. Blend in egg and maple flavoring.
4. Add dry cake mix 1/3 at a time, mix well after each addition.
5. Chill for 30 minutes.
6. Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.
Title: Devonshire Cream Trifle or Parfait
Ingredients:
- 1 unflavored gelatin
- 1/2 water
- 1 sugar
- 1/4 vanilla extract
- 2 sour cream
- 1 kiwi
- 4 sugar
- 2 peach brandy
- 1
- 1/4
Instructions:
1. For Devonshire Cream:
2. In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
3. In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
4. Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
5. Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
6. Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
7. Cover and chill for 2 to 24 hours.
8. NOTE:
9. If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.
Title: Milk and Honey Peanut Butter Balls (A --Tasty-- Find!)
Ingredients:
- 1/2 creamy peanut butter
- 1/3 honey
- 1/3 coconut
- 1
Instructions:
1. Mix all ingredients until thoroughly combined.
2. Cover and refrigerate until firm enough to form into balls.
3. Shape into balls. If desired, roll the balls in malted milk powder to coat.
4. Refrigerate until firm-if you can wait that long. ;).
Title: Luxemburgeli (Macaroons )
Ingredients:
- 4 sugar
- 1 cocoa powder
- 50 butter
- 2 powdered sugar
- 1 chocolate
- 100 lime
- 50
- 2
- 1
- 50
- 1
Instructions:
1. In a medium size deep bowl beat the 4 egg white slightly, . then gradually add sugar while beating on high speed to a stiff and white cream.
2. Fold in the almonds and the vanilla sugar gently.
3. Place half of this mixture into another medium sized bowl.
4. To the one half , fold in the cocoa powder .
5. Fill the mixture into a piping bag, and pipe 2 inch rounds onto baking paper lined cookie sheets.
6. Flatten the twirl on top of the macaroon for the botom of macaroon ,and leave the twirl on for the tops when sandwiching together.
7. Bake at 75 centigrades for two hours on the top shelf of the oven (no fan oven ) with oven door very slightly open.
8. Remove when dry, cool and fill with cream frosting.
9. Frosting.
10. Beat the softened butter and icing sugar creamy.
11. Add the egg yolks and vanilla sugar, mixing well.
12. Halve the frosting and to one half add the melted chocolate, and to the outher half the juice and zest of 1lime mixing well.
13. Can glaze top of macaroon with egg white and powder sugar .
14. Fill the frosting on each side of the macaroon and sandwich together,then chill to firm up the frosting.
15. Use your imagination when decorating tops of macaroon.
16. Color and flavour the cream filling to your fancy eg. raspberry coulis and the juice of, to color the macaroon , strong espresso, caramel topping , almond extract , coconut extract , juice of amarena cheeries , etc. or any food colorings and flavourings you fancy." Luxembugers " keep' s two days in refridgerator Enjoy!
Title: Duh I Forgot the Bananas! Banana Cake
Ingredients:
- 1 instant banana pudding mix
- 1 water
- 1 1/4 eggs
- 1/3 powdered sugar
- 2
- 1/4
Instructions:
1. preheat oven 350°F.
2. In a mixing bowl, combine the dry cake and pudding mixes, water, oil, eggs and flavoring.
3. Beat 1 minute until moistened.
4. Beat on medium for 4 minutes.
5. Spray a 10 cup bunt pan or a 13-in. x 9-in.baking pan with bakers spray.
6. Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool in pan 10 minutes; remove from pan to a wire rack to cool completely.
8. when is completely cooled lightly sift powered sugar over entire cake.
Title: Kourambiedes (A Greek Christmas Cookie)
Ingredients:
- 2 butter
- 1 butter
- 2 icing sugar
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 brandy
- 1 vanilla extract
- 3 -4 flour
- 1 1/2 orange flower water
- icing sugar
Instructions:
1. Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
2. Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
3. Let the dough stand for an hour at room temperature, covered with a clean dish towel.
4. Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
5. Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
6. Bake at 350F for 15-20 minutes.
7. Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
8. Roll the hot cookies in icing sugar to cover and let cool.
9. When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.
Title: Mango Macadamia Crisp
Ingredients:
- 1/4 granulated sugar
- 2 cornstarch
- 4 mangoes
- 3 fresh lime juice
- 2 butter
- 1/3 all-purpose flour
- 3 granulated sugar
- 1 1/2 brown sugar
- 1/2 ground ginger
- 3 butter
- 3
Instructions:
1. Preheat oven to 400°.
2. Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.
Title: Williams-Sonoma's Brown Butter Cake
Ingredients:
- 32 unsalted butter
- 3 all-purpose flour
- 2 baking powder
- 1 1/4 salt
- 1 1/4 milk
- 1 vanilla extract
- 1 2/3 granulated sugar
- 3/4 light brown sugar
- 4 eggs
Instructions:
1. Have all the ingredients at room temperature.
2. In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
3. Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
4. Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
5. Let the butter cool at room temperature until firm.
6. The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
7. Bring to room temperature before using.
8. Position a rack in the lower third of an oven and preheat to 325°F
9. Brush the pan with unsalted vegetable shortening and lightly flour.
10. Tap out excess flour.
11. Over a sheet of waxed paper, sift together the flour, baking powder and salt.
12. In a small bowl, combine the milk and vanilla.
13. Set aside.
14. In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
15. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
16. Add the eggs one at a time, beating well after each addition.
17. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
18. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
19. Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
20. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
21. Tap the pan gently on a work surface to loosen the cake.
22. Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
23. Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
24. If you're using a 9x13 pan:
25. Butter and flour pan.
26. Spoon cake mix into pan and smooth out.
27. Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
28. Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
29. Frost as desired.
Title: Marcia's Peanut Butter Surprises
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 48 sugar
- 1/2
Instructions:
1. Cream butter, peanut butter and sugars.
2. Add egg and vanilla, mix well.
3. Add flour, baking soda and salt mix well.
4. Roll into 1 inch balls "push" one kiss into ball and reshape.
5. Roll filled balls into granulated sugar.
6. Put on greased cookie sheet.
7. Bake at 375 for 8 minutes.
8. Cool on paper bags to absorb oil.
Title: Canadian Maple Syrup Pie
Ingredients:
- 1 maple syrup
- 1 1/2 brown sugar
- 1 1/2 heavy cream
- 2 butter
- 4 eggs
- 3
Instructions:
1. Beat together the syrup, sugar, cream, butter, and eggs.
2. Pour into pie shells.
3. Bake 40 minutes at 350 degrees until knife comes out clean.
4. Serve with additional warmed cream or ice cream.
Title: Kataifi Nests
Ingredients:
- 3 unsalted butter
- 4 phyllo dough
- 4 sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Brush 12 muffin cups with butter or use silicone muffin pans.
3. Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
4. Divide among 12 muffin cups; press into bottom and up the sides.
5. Cook until golden and crisp around the edges, 15 to 20 minutes.
6. Let cool.
7. Fill with jelly beans, speckled eggs or other candy eggs.
Title: Strawberry Tiramisu (Shortcut Version)
Ingredients:
- 1 mascarpone cheese
- 2 icing sugar
- 1 vanilla
- 1/2 instant coffee powder
- 1 hot water
- 1/4 brown sugar
- 1/3 marsala
- 2 fresh strawberries
- 8 lady finger cookies
- mint sprig
Instructions:
1. Beat together mascarpone, vanilla and icing sugar.
2. Combine coffee powder and water, and put in a small saucepan with the brown sugar and marsala. Heat a few minutes until the sugar is disolved. Take off heat.
3. Add strawberries to the saucepan and set aside to cool slightly.
4. Arrange 2 sponge fingers on each serving plate. Drizzle over the syrup from the pan. Top with a dollop of cheese mixture. Then arrange the strawberries over the top.
5. Garnish with mint sprigs or a sprinkle of icing sugar.
Title: Raisin Puffs
Ingredients:
- 2 raisins
- 1 1/2 sugar
- 1 butter
- 1 vanilla
- 3 all-purpose flour
- 1 baking soda
- 1/2 salt
- sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain.
4. Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined.
5. Sift together the flour, baking soda and salt.
6. Stir the dry ingredients and raisins into the butter mixture with a spoon.
7. The batter will be crumbly.
8. Gather about a tablespoon of dough in your fingers and squeeze so dough holds together.
9. Roll into walnut-sized ball.
10. Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets.
11. Bake for 12 to 15 minutes, until lightly browned and puffed.
12. Transfer to wire racks to cool.
13. Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.
Title: Butter Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 3/4 vanilla
- 1 1/2 flour
- 2 baking powder
- 1/4 salt
Instructions:
1. Cream butter; add sugar gradually; cream thoroughly. Add egg, beat well. Stir in vanilla.
2. Mix and sift flour, baking powder and salt. Add to first mixture; stir until blended. Chill 1/2 hour.
3. Roll out dough on floured board to 1/8 inch thickness. Cut in various shapes with floured cookie cutters.
4. Bake on cookie sheet in moderately hot oven, 375 degrees for 8 to 10 minutes.
5. Variations: Use same basic dough with the following changes:.
6. CHOCOLATE: Melt and cool 1 1/2 squares unsweetened chocolate and add to creamed mixture and blend well.
7. LEMON: Substitute 1 1/2 tablespoons grated lemon rind and 1 1/2 teaspoons lemon juice for vanilla.
8. NUTTY BUTTERSCOTCH: Sustitute 1 cup firmly packed brown sugar for granulated sugar. Add 1/2 cup finely chopped walnuts to dry ingredients.
9. COCONUT: Substitute 1 teaspoons almond extract for vanilla. Add 1/2 cup finely chopped coconut to dry ingredients.
Title: Shirley Corriher's Chocolate Chip Cookies, Puffy Version
Ingredients:
- 1 1/2 cake flour
- 3/4 salt
- 1 1/2 baking powder
- 9 shortening
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 6 chocolate chips
Instructions:
1. Preheat oven to 375°F.
2. Sift flour, salt and baking powder together. Set aside.
3. Beat shortening and sugar together until fluffy.
4. Add egg and beat thoroughly.
5. Beat in vanilla.
6. Gradually add dry ingredients and beat on low speed until thoroughly combined.
7. Stir in chips.
8. Drop onto lightly greased cookie sheets and bake for about 12 minutes, or until edges begin to brown.
Title: Cranberry-Orange Oatmeal Cookies
Ingredients:
- 1 brown sugar
- 1 light butter
- 1 baking powder
- 1 ground allspice
- 1 1/2 vanilla extract
- 1 salt
- 1/2 eggs
- 2 oats
- 3 all-purpose flour
- 1 dried cranberries
- 1
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, beat all ingredients except oats, flour and cranberries with electric mixer on medium speed, or mix with a wooden spoon.
3. Stir in oats, flour and cranberries.
4. On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
5. Bake 9 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Title: Yogurt Fruit Dip
Ingredients:
- 1/2 vanilla yogurt
- 8 sour cream
- 3 instant vanilla pudding
Instructions:
1. Combine all ingredient in a medium bowl and mix well.
2. Let sit in the refridgerator for at least 1 hour.
3. Enjoy!
Title: Plum Duff
Ingredients:
- 2 flour
- 1 brown sugar
- 1 mixed spice
- 1 currants
- 1 1/2 golden syrup
- 2 butter
- 125 baking soda
- 1 milk
- 1/2 baking powder
- 2 lemons
- lemon
Instructions:
1. Mix all dry ingredients except baking soda and make a well in the middle.
2. Add golden syrup and melted butter.
3. Dissolve baking soda in milk, add lemon rind or essence and mix together.
4. Scald a pudding cloth and flour generously.
5. To do this you will need a piece of calico or a cotton tea towel at least 65cm in diameter.
6. Scald the cloth in boiling water then wring out and lay cloth out on a flat surface.
7. Sprinkle both sides lightly with flour.
8. Place the cloth over a large bowl and push it into the bowl from the center to form a lining.
9. Or you can use a greased pudding basin.
10. Add mixture, then tie up the cloth but not too tightly.
11. Have a pot of water boiling and place a plate, such as a saucer, upended in the bottom to keep the pudding off the base of the pot and add the pudding.
12. Boil for 3 hours.
13. The flour on the cloth should give pudding a lovely thick skin.
14. This plum duff is delicious with custard or cream.
Title: Chocolate Peanut Butter and Banana Cake (Aka: Elvis Cake)
Ingredients:
- 8 butter
- 4 creamy peanut butter
- 1 1/2 powdered sugar
- 1/2 creamy peanut butter
- 1/2 bananas
- 3 water
- 2 eggs
- 1/2 cocoa powder
- 2 peanuts
- 1
- 1/2
- 2
Instructions:
1. FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
2. Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
3. CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
4. Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
5. Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.
Title: Mandel Brodt
Ingredients:
- 3/4 sugar
- 1 eggs
- 4 lemon juice
- 1 flour
- 1 baking powder
- 2 3/4
- 1
Instructions:
1. Preheat oven to 350 degree F.
2. Lightly grease a baking sheet.
3. In small bowl, combine flour and baking powder.
4. In a large bowl, beat eggs, oil, sugar, lemon juice, and almond extract.
5. Add the dry ingredients and nuts; mix well.
6. Roll into balls and place on prepared baking sheet.
7. Sprinkle each with cinnamon/sugar mixture.
8. Bake for 15 to 20 minutes or until golden brown.
Title: White Chocolate Apricot Biscotti
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 3 white chocolate
- 2 3/4 - 3 flour
- 2 1/2 baking powder
- 1 salt
- 2 white chocolate
- 1
- 3
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter, sugar and eggs together in large bowl.
3. Add in melted, cooled white chocolate.
4. Add all remaining ingredients making sure to blend well.
5. Dough will probably be sticky.
6. Grease and flour 2 cookie sheets.
7. Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
8. Bake for 30 minutes then cool for 10 minutes.
9. Cut into 3/4" wide slices.
10. Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
11. Cool and store in covered container.
Title: Inside out Pecan Pie
Ingredients:
- 2 light corn syrup
- 2 1/2 brown sugar
- 2 1/2 butter
- 1/2 vanilla
- 4 1/2 eggs
- 6 pecans
- 2 pecan halves
- 2
Instructions:
1. Heat oven to 425°F Grease rectangular glass baking dish.
2. Remove 1 pie crust from pouch; unroll on work surface.
3. Roll into a rectangle; this will line the bottom of the baking dish.
4. Place crust in dish.
5. In a bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.
6. Stir in chopped pecans.
7. Spoon half of filling into pastry-lined dish.
8. Unroll second pie crust and roll into the same size as the first pie crust.
9. Place crust over filling.
10. Spray crust with cooking spray.
11. Bake 14 to 16 minutes.
12. Reduce oven temperature to 350°F.
13. Carefully spoon remaining filling over baked pastry.
14. Arrange pecan halves on top to look pretty.
15. Bake 30 minutes longer or until set.
16. Cool 20 minutes before serving.
Title: Apricot Clafoutis
Ingredients:
- 1 plain flour
- 2 eggs
- 100
- 50
- 2
- 250
Instructions:
1. Preheat your oven to 200°C.
2. Butter a 20cm flan dish. Arrange half the apricots in the bottom of the dish.
3. Beat together all the ingredients except the fruit until you have a smooth batter.
4. Pour into the tin and arrange the remainder of the fruit on the top.
5. Bake for 25-45 minutes, until golden and set.
6. Serve hot or cold.
Title: Dirt Cups
Ingredients:
- 1 heavy cream
- 1 instant vanilla pudding
- 4 1/2 powdered milk
- 3/4
- 8
- 4
Instructions:
1. Stir together milk and heavy cream.
2. With wire whisk, beat pudding mix and dry milk powder into milk and cream mixture for 2 minutes.
3. Stir in crushed Oreo cookies.
4. Immediately pour pudding into 4 clear cups.
5. Put pudding into the refrigerator.
6. Pudding will be soft-set and ready to eat within 5 minutes.
7. Serve with a gummy worm on top.
Title: Bananas in Caramel Sauce
Ingredients:
- 4 brown sugar
- 2 butter
- 4 bananas
Instructions:
1. Put brown sugar and butter in baking dish and microwave on HIGH for 2 minutes.
2. Add bananas and spoon the sauce over to coat well.
3. Microwave on HIGH for 1 minute.
4. Serve with vanilla ice cream or cookies.
Title: Super Soft Chocolate Plus Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 1/2 chunky peanut butter
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 2 white chocolate chips
- 2
Instructions:
1. Preheat oven to 375.
2. Again, I don't truelly measure. Don't get caught up in how much of this and that.
3. Beat together butter, sugar, brown sugar, peanut butter, vanilla, and eggs.
4. On wax paper, mix the flour, salt, and baking powder.
5. Slowly add the dry to moist ingredients.
6. You are looking for a solid, but not dry dough. Here is where you may need more flour or less.
7. Add in all the chips, the more the better!
8. On sprayed baking sheet, large uneven dolips!
9. You are only going to cook for 9 minutes or less.
10. Under cook your cookies!
11. They stay softer longer and keep that right out of the oven taste!
Title: Aunt Florrie's Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 vanilla
- 1/2 cornstarch
- 1/2 icing sugar
- 1 1/2 flour
Instructions:
1. Cream the butter and vanilla together.
2. Add in and mix the cornstarch to the butter mixture.
3. Add the icing sugar to the butter/cornstarch mixture.
4. Beat well until well combined and fluffy.
5. Add the flour and beat well until combined and fluffy.
6. Make into two balls of dough to work with, if you are going to use cookie cutters.
7. Roll to 1/4 inch thick, or make into small balls to press with a fork or small cookie press.
8. Bake at 325 degrees F, for 20-25minutes (reduce time if small cookies).