lumicero/recipes-ing2inst huggingface dataset:
Title: Pusheen Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1/2 all-purpose flour
- 3 1/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
2. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
3. Cover bowl with plastic wrap and chill for 2 hours.
4. Set oven to 400°F.
5. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
6. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
7. Cut into desired shapes using cookie cutters.
8. Place cookies 2-inches apart on cookie sheet.
9. Bake 4-6 minutes.
10. Remove cookies to wire racks to cool completely before icing.
11. Use the Royal Icing to decorate, for Pusheen like features start with three stripes between the ears, mouth, nose, eyes and two whiskers on each side. Add tails and other attributes of your choice!
12. Allow to set on waxed paper.
Title: Banana Salad Dressing
Ingredients:
- 1 sugar
- 1 flour
- 1 vinegar
- 1 lemon juice
- 1 egg
- 6 milk
- 1/2 bananas
- peanuts
Instructions:
1. Mix first five ingredients together in a sauce pan, adding the milk last.
2. Cook over low heat until slightly thickened.
3. Cool and store in fridge.
4. Just before serving, quarter or slice bananas into individuals serving dishes.
5. Spoon dressing over bananas.
6. Can sprinkle ground peanuts over if desired.
Title: Pumpkin Spice Cupcakes
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 3 eggs
- 15 canned solid-pack pumpkin
- 1 buttermilk
- 3 all-purpose flour
- 1 baking powder
- 2 ground cinnamon
- 1 1/2 baking soda
- 1/2 salt
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1/8 ground ginger
- 3/4 butter
- 3 maple syrup
- 1/2 vanilla
- 3 1/2 powdered sugar
- 1 milk
Instructions:
1. Preheat oven to 350 degrees. Line 24 standard (2 1/2 inch) muffin cups with paper baking cups.
2. Beat sugar and butter in large bowl with electric mixer at medium speed 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Combine pumpkin and buttermilk in small bowl; mix well. Combine flour, baking powder, cinnamon, baking soda, salt, allspice, nutmeg and ginger in medium bowl. Alternately add flour mixture and pumpkin mixture to butter mixture, beating well after each addition. Spoon batter into prepared muffin cups, filling two-thirds full.
4. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 15 minutes. Remove from pans; cool completely on wire racks.
5. Prepare Maple Frosting; pipe or spread over cooled cupcakes. Sprinkle with decors or sugar, if desired.
6. Maple Frosting: Beat softened butter in large bowl with electric mixer until light and fluffy. Add maple syrup and vanilla; beat until well blended. Gradually add powdered sugar, beating until light and fluffy. Ad milk up to 2 tablespoons if necessary, to reach desired spreading consistency.
Title: Pineapple Paradise Cake With Coconut Cream Frosting
Ingredients:
- 1 all-purpose flour
- 2 granulated sugar
- 2 eggs
- 2 baking soda
- 1 cream cheese
- 1/2 butter
- 1/2 margarine
- 1 sour cream
- 1/4 vanilla
- 1/4 powdered sugar
- 1
- 1/4
- 1
- 1/2
Instructions:
1. For cake: Preheat oven to 350°F.
2. Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
3. In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
4. Beat at medium speed 2 minutes.
5. Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
6. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
7. Let cool completely.
8. To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
9. Add powdered sugar; beat until frosting is a spreadable consistency.
10. Stir in coconut and reserved 1/4 cup pineapple.
11. Use to frost cake.
Title: Peanut Butter Creme Brulee
Ingredients:
- 1 heavy cream
- 1 sugar
- 3/4 ground cinnamon
- 1/4 vanilla extract
- 1 peanut butter
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees. In saucepan combine milk, cream, 1/2 cup sugar, vanilla and cinnamon over medium high heat until hot, but not boiling.
2. Temper the egg yolks with the cream mixture whisking until smooth then add the peanut butter and mix well.
3. Strain mixture and pour into six 4-ounce ramekins. Set ramekins in a shallow baking pan and place in the oven. Pour enough hot water into the pan to cover the ramekins half way. Bake for 30 minutes.
4. Remove from the oven and let cool to room temperature. Cover and refrigerate overnight.
5. Preheat broiler and sprinkle custards with remaining sugar and broil for 40-60 seconds and serve.
Title: Easy Sandies Blueberry Yum-Yums
Ingredients:
- 5 -6 blueberries
- 1
Instructions:
1. Place the Sandies Cookie on a plate.
2. Get the spoonfull of whipped cream and spread it on the cookie.
3. Spread the blueberries (you may use any kind of fruit) on top of the whipped cream.
4. Enjoy it. Rate it. Love it!
Title: Nana's Southern Pound Cake
Ingredients:
- 3/4 butter
- 1 confectioners' sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 salt
- 1 vanilla
Instructions:
1. Cream butter and sugar.
2. Add eggs one at a time, beat well after each addition.
3. Add flour, salt and vanilla.
4. Bake in tube pan at 300 degrees for 1 hour and 20 minutes.
Title: Luscious Glazed Key Lime Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 water
- 1 fresh lime juice
- 3/4 confectioners' sugar
- 1/4 key lime juice
- 2 water
- 1/3 butter
- 2 margarine
- 2 confectioners' sugar
- lime slice
- strawberry slices
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
2. For cake:.
3. Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
4. Bake at 350 degrees F for 50-60 minutes, or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
5. Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
6. For glaze:.
7. Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
8. Pour slowly over top of warm cake. Cool completely.
9. Invert cake onto serving plate. Dust with additional confections sugar.
10. Garnish with lime slices and strawberry slices, if desired.
11. Enjoy!
Title: Cinnamon Amaretti
Ingredients:
- 2 salt
- 1 caster sugar
- 1 cinnamon
- 1/2 amaretto liqueur
- 1
- 3
- 5
Instructions:
1. Beat egg white and salt slightly with a hand held mixer. Add caster sugar and beat until creamy and semi-stiff.
2. Add cinnamon, Amaretto liqueur and finely grounded almonds and mix using the dough hook. The dough will be firm and sticky.
3. Line baking tray with parchment paper.
4. Fill the dough into an icing back and pipe little spots of about 1 inch in diameter and about 1 inch in height onto the baking paper at intervals of about 1.5 inches.
5. Let the little dough spots dry at room temperature for at least 1 hour (but no longer than 2 hours). The dough should be dry outside and not sticky anymore when you touch it.
6. Meanwhile preheat oven (300 F, 150 C).
7. Bake the Amaretti in lower third of the oven for 25 to 30 minutes. They should be lightly browned.
8. Let them cool completely on a cooling rack.
9. Meanwhile melt semisweet chocolate. Put chocolate into a small bowl and let the chocolate melt over hot water.
10. Dip the bottom of the Amaretti into the melted chocolate and strip off excess chocolate at the rim of bowl.
11. Place Amaretti bottom up on a cooling rack until chocolate is dry.
12. Store the cinnamon amaretti between layers of parchment papers in air tight container. You can store them dry at room temperature for about 4 weeks (if they get that old).
13. NOTE: Time to make includes 2 hours to dry the cookies at room temperature. Cooking time is given for one baking tray.
Title: Jam Strip Cheesers (Cookies)
Ingredients:
- 2 flour
- 1/2 salt
- 1/4 baking powder
- 1/4 sugar
- 3/4 butter
- 3 cream cheese
Instructions:
1. Combine everything except the jam or jelly.
2. Roll out on a floured surface, half at a time, to a 12x3-inch strip. Cut into 3x1-inch strips. Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie).
3. Place on ungreased cookie sheets. Fill groove with jam or jelly, using about 1/4 cup overall.
4. Bake at 350 for 20-25 minutes.
Title: Chocolate Covered Eclairs
Ingredients:
- 1/2 water
- 1/2 milk
- 1 salt
- 1 sugar
- 5 butter
- 1 flour
- 2 flour
- 4 eggs
Instructions:
1. In a heavy saucepan, bring to a boil the water, milk, salt, sugar, and the butter. Once all the butter has melted, remove from heat.
2. Add the flour all at once and beat firmly. Return to heat and cook stirring constantly until it forms a wet dough and is leaving the sides of the saucepan, about 1 minute. Remove from heat.
3. Stirring quickly, add the eggs one at a time. Allow to cool a little.
4. Transfer the pastry to a piping bag and pipe out 6 inch long cylinders approximately 3/4 inch in diameter. Space evenly on a baking tray because they will swell when cooking.
5. Cook in a moderate oven, 350 degrees F. for about 15 minutes or until golden brown.
6. Fill with your favorite sweetened cream or custard and top with a chocolate ganache.
Title: Apple Pudding Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 2 eggs
- 1/4 salt
- 1 sugar
- 1 butter
- 2 milk
- 1/4 vanilla
- 1 evaporated milk
- 1 milk
- 1 vanilla
- 2 sugar
- 1/2 butter
- 1/2
Instructions:
1. For the cake : Mix the sugar, eggs, butter, salt and milk together.
2. Sift the flour and gradually add to the wet ingredients.
3. Pour batter into prepared square casserole dish and arrange the apples on top.
4. Bake in preheated oven at 350F for 40-45 minutes or until browned and toothpick inserted in center comes out clean.
5. Prepare the sauce while the cake is baking :.
6. Combine all the ingredients for the sauce and bring to a boil, stirring continually until sugar is dissolved.
7. Remove from heat and pour over hot cake as soon as it comes out of the oven.
8. Allow time for the liquid to be absorbed.
9. Serve with cream or ice cream.
Title: Blueberry and White Chocolate Squares
Ingredients:
- 250 white chocolate
- 75 butter
- 125 sugar
- 2 eggs
- 1 vanilla extract
- 150 self-raising flour
- 150 blueberries
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Grease the bottom of a 20cm (8in) square tin and line with baking paper.
2. Break 175g (6oz) of the chocolate into a bowl and set over a pan of simmering water until melted. Cool slightly. Roughly chop the remaining chocolate into small pieces.
3. Using an electric mixer, whisk the butter and sugar together until fluffy. Whisk in the eggs and vanilla, then stir in the melted chocolate.
4. Sift the flour and 1/2 tsp salt over the mixture and fold in, then gently mix in the chocolate pieces and blueberries.
5. Spoon the mixture into the tin and level the top with a spatula. Bake for 35-40 minutes, until a cocktail stick inserted into the centre comes out with just a small amount of sticky crumbs. Allow to cool before cutting into 36 squares.
Title: Lemon Fluff Layered Dessert
Ingredients:
- 1 1/4 graham cracker crumbs
- 1 unsalted butter
- 7 lemon peel
- 2 heavy whipping cream
- 1/2 cream cheese
- 1 powdered sugar
- 8 sugar
- 1 cornstarch
- 1 1/2 cornstarch
- 1/4 salt
- 2 fresh lemon juice
- 1/4 fresh lemon juice
- 1/2 cold water
- 1 unsalted butter
- 1/2 boiling water
- 5 lemon peel
- 2
- 1 1/4
- 2
Instructions:
1. For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
2. Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
3. Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
4. In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
5. Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
6. Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
7. When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
8. You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.
Title: Forgotten Cookies
Ingredients:
- 2 sugar
- 2/3 salt
- 1 chocolate chips
- 1 vanilla extract
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat whites and sugar until stiff.
3. Add salt, nuts, chips and vanilla.
4. Drop on ungreased foil. Put in heated oven, turn off oven immedietly.
5. Leave overnight or until oven is cold. Don't open!
Title: Glazed Lemon-Orange Cornmeal Cookies
Ingredients:
- 3/4 granulated sugar
- 1 lemon zest
- 1 orange zest
- 2 lemon juice
- 1 1/2 unbleached all-purpose flour
- 1/4 cornmeal
- 1/4 table salt
- 1/4 baking powder
- 12 unsalted butter
- 1 vanilla
- 1/2 cream cheese
- 1 lemon juice
- 2 confectioners' sugar
- 1 1/2
Instructions:
1. The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
2. FOR THE COOKIES:.
3. Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
4. IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
5. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
6. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
7. FOR THE GLAZE:.
8. Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
9. TO GLAZE THE COOKIES:
10. When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
Title: Instant Pudding Icing
Ingredients:
- 1 instant pudding mix
- 1 1/2 milk
- 1 vanilla
Instructions:
1. Whip all ingredients in a chilled bowl until stiff.
2. Use to frost cake or cupcakes.
Title: Sweet Malted Chocolate Dessert Sandwiches
Ingredients:
- 4 sweetened condensed milk
- 4
Instructions:
1. Take your slices of bread and spread 1 TBSP of Sweetened condensed milk on EACH slice.
2. Sprinkle 1 tsp malt powder evenly on EACH slice.
3. Fold the bread into half so that you have 4 rectangles.
4. Leave it for about 5 minutes in order to "melt" the powder.
5. Pick up and ENJOY!
Title: Mexican Wedding Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 white sugar
- 2 eggs
- 1 crushed pineapple
- 1 white sugar
- 1/2 butter
- 1 evaporated milk
- 1 flaked coconut
- 1 vanilla extract
- 1/2 pecans
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour one 9X13 baking pan.
3. Combine flour, soda, salt and 2 cups sugar; set aside.
4. Beat the eggs and add them to the flour mixture.
5. Stir in the pineapple and juice until just blended.
6. Pour batter into the prepared pan.
7. Bake for 30 minutes or until a toothpick inserted into cake comes out clean.
8. To make frosting bring 1 cup sugar, butter and evaporated milk to a boil in a medium saucepan.
9. Boil for 2 minutes, watching carefully to be sure it doesn't burn.
10. Stir the mixture frequently while cooking.
11. REmove from heat and stir in the vanilla, coconut and pecans.
12. Beat until it cools to lukewarm, then pour over the cooled cake.
Title: Best Oatmeal Cookies Ever
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 butter
- 1 shortening
- 1 vanilla
- 3/4 egg
- 1 1/4 oatmeal
- 1/2 white flour
- 1/2 salt
- 3/4 baking soda
- chocolate chips
Instructions:
1. Preheat the oven to 375. In a mixing bowl, with an electric mixer, cream together the white sugar, brown sugar and butter/shortening. Add the vanilla and the egg, and mix it all up together.
2. Add the oatmeal, flour, salt, baking soda, and chocolate chips. Beat with the mixer until everything is blended well, and use a spatula to scrape the sides of the bowl to make sure you get everything.
3. Grab a nugget of dough, and roll it between your palms, so you have a lump about the size of a ping-pong ball. Set them out on an ungreased cookie sheet. Flatten the balls slightly with your palm. Cook in the middle of the oven for 7-9 minutes.
4. When the cookies are done, they will still look a little gelatinous -- not to worry. Take the sheets out and let them sit on the rangetop for five to ten minutes; the hot metal will finish cooking them out of the oven.
5. Transfer the cookies to a wire cooling rack for awhile. If there are any left, you can keep them in the fridge or freezer to keep them soft and delicious, or leave them out if you like your cookies a little crisper.
Title: Lemony Lemon Cake
Ingredients:
- 1 eggs
- 4 water
- 1 powdered sugar
- 3/4 lemons, juice and rind of
- 3/4
- 1
- 2
Instructions:
1. Mix all cake ingredients together for about 4 minutes.
2. Pour into greased and floured 9x13 cake pan.
3. Bake for 30-35 minutes at 350 degrees.
4. While cake is baking, mix icing together.
5. It will be thin.
6. When the cake comes out of the oven, gently poke holes all over with a fork.
7. Drizzle icing over the hot cake.
8. (Use all of it.) Enjoy!
Title: Foothills House Sweet Dreams Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 2 unbleached flour
- 1 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 salt
- 12 walnuts
- 1 powdered sugar
- 1
Instructions:
1. Cream butter and mix in brown sugar, egg and vanilla.
2. Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
3. Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
4. Refrigerate until dough is firm.
5. Preheat oven to 375ºF. Lightly grease baking sheets.
6. Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
7. Arrange on prepared baking sheets at least 2" apart.
8. Bake 10 minutes.
9. Cool 5 minutes on the sheets before transferring to racks to cool completely.
10. Store in airtight container.
Title: Zesty Apple Scramble
Ingredients:
- 2 apples
- 1 orange
- 2 grapes
- 1/2 walnuts
- 1/4 honey
- 1 salt
- 1 vanilla
- 2 cinnamon
- 1/2 skim milk
- 1 egg
- 1
Instructions:
1. Filling:
2. Zest 1 Orange and squeeze juice from one half of the orange.
3. Cut Apples into small 1/2 to 1/4 inch cubes.
4. Mix Orange juice from 1/2 Orange with 1/4 cup honey in a sauce pan or an open fry pan to a well blended consistency.
5. Add apples to the mixture and begin cooking on Medium to Medium-hi heat. The idea is to reduce the liquid and soften up the apples.
6. After apples have been softened and some of the sugars caramelized remove from heat, add cinnamon and orange zest, and blend together.
7. If mixture appears too dry, add a small amount of water.
8. Dough:
9. Beat 1 egg with 1/2 Cup of Skim Milk.
10. Add Vanilla, a pinch of salt and blend.
11. Add 1 Cup of Flour and mix together. Look for a consistency of wet better.
12. In a round pan (I prefer an 8" cast iron skillet), layer mixture of Apples and halved grapes pour part of the dough over the layer, and repeat.
Title: Banana in Coconut Cream
Ingredients:
- 5 bananas
- 2 coconut milk
- 4 granulated sugar
- 1/2 salt
- 1 cinnamon stick
- 1/4 coconut
- 1 mango
Instructions:
1. In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
2. Remove cinnamon and discard.
3. Divide the mixture into 6-8 small bowls and serve warm.
Title: Last Minute Apple Tart
Ingredients:
- 7 1/2 apples
- 2 lemon, rind of
- 1 egg
- 1 sugar
- 2
Instructions:
1. Heat oven to 375 degrees F.
2. Lightly coat a baking sheet with vegetable cooking spray.
3. Unfold the piecrust and place on sheet.
4. Place the cinnamon apples in the center of the crust and mix in the lemon peel.
5. Fold the edges over the filling, making pleats as you go.
6. Brush the edges with the egg; sprinkle with the sugar.
7. Bake 20 minutes or until the crust is golden.
8. With a spatula, transfer from baking sheet to a platter.
9. Serve warm or at room temperature.
Title: Wilton Cookie Blossom Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 2 baking powder
- 3 all-purpose flour
Instructions:
1. Preheat oven to 400°.
2. In large bowl, cream butter and sugar with electric mixer for 2 minutes; scrape down bowl.
3. Cream the mixture for an additional minute.
4. Beat in egg and vanilla extract.
5. Sift baking powder and flour.
6. Add flour mixture 1 cup at a time, mixing well after each addition.
7. The dough will be very stiff.
8. Blend in the last of the flour by hand.
9. Do not chill dough.
10. Roll dough to 3/8" thickness and cut out using cookie cutters.
11. Bake 8-10 minutes or until cookies are lightly browned.
12. Remove cookies to cooling grid to cool completely.
13. Note: I got 12-14 4" round cookies out of one batch.
14. My convection oven baked them at 350° for 10 minutes.