lumicero/recipes-ing2inst huggingface dataset:
Title: One Bowl Gluten Free Chocolate Cake
Ingredients:
- 1 1/2 Gluten-Free Flour Blend
- 1/2 sugar
- 1 salt
- 1/2 baking soda
- 2 guar gum
- 3/4 xanthan gum
- 5 vinegar
- 1 pure vanilla extract
- 1 egg
- 1 water
- 1
Instructions:
1. Mix all dry ingredients in a bowl.
2. Add all liquid ingredients and mix well.
3. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
Title: Chocolate Chip Butter Cookies
Ingredients:
- 1 butter
- 2 margarine
- 1/2 powdered sugar
- 2 salt
- 3 1/2 - 4 vanilla
- 12 all-purpose flour
Instructions:
1. Preheat oven to 350.
2. It is not necessary to grease the cookie sheets.
3. Cream together the butter or margarine with the 2 cups of powdered sugar.
4. Add the salt, vanilla and 3 1/2 cups flour, and mix until blended; the mixture should be fairly stiff, so add more flour if needed.
5. Stir in the chocolate chips.
6. Pinch off pieces of dough, roll into about 3/4" balls (you can make them larger if you prefer), place on the cookie sheets about 2" apart, and flatten with a fork on baking sheet twice for each cookie, making a criss-cross pattern and flattening cooking about halfway.
7. Bake for 12-15 minutes, or until just very lightly beginning to brown around the edges.
8. Let the cookies sit on the cookie sheet for about a minute, then remove to a rack and dust lightly with additional powdered sugar.
9. Dust again when cookies are completely cooled, or store as is, and dust a 2nd time after putting on a platter to serve.
10. Makes about 64 cookies; recipe halves easily.
Title: Mangos a La Devo
Ingredients:
- 3 mangoes
- 1 brown sugar
- 1 water
- 1/2 cinnamon
- 1 vanilla extract
Instructions:
1. Bring water, sugar and flavorings to a boil. Simmer for 5 minutes.
2. Add peeled and sliced mangos. Simmer for 10-15 minutes or until tender.
3. Cool.
4. Serve plain, with vanilla ice cream or whipped cream.
Title: Walnut Icebox Kipfels
Ingredients:
- 1/4 milk
- 1/2 sugar
- 1 flour
- 2 1/4 flour
- 2 butter
- 1 eggs
- 2 sugar
- 1 3/4 walnuts
- 3/4 lemon juice
- 2
Instructions:
1. MAKE THE DOUGH - NIGHT BEFORE.
2. Mix milk, sugar and yeast. Let stand until it rises and thickens.
3. Cut butter into 2 1/4 cups flour with mixer or pastry blender.
4. Make well and add egg yolks and yeast mixture.
5. Mix well and knead on floured board until smooth and not sticky.
6. Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
7. MAKE THE NUT FILLING - NIGHT BEFORE.
8. Beat the egg whites until stiff.
9. Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
10. Press the nut filling into a square pan, cover and refrigerate overnight.
11. GETTING READY - NEXT DAY.
12. Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
13. Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
14. Mix together remaining 1 cup of sugar and 2 tablespoons flour.
15. Preheat oven to 350°F.
16. Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
17. Roll one dough out to 10 inch circle.
18. Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
19. Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
20. Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
21. Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
22. Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.
Title: Cherry Snowballs
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 3/4 pecans
- 16 icing sugar
- 1/2
Instructions:
1. Blend together butter, 1/2 cup icing sugar and vanilla.
2. Then add flour, salt and chopped pecans.
3. Mix well to form a dough.
4. Chill dough thoroughly.
5. Drain candied cherries well.
6. Form dough around each cherry to form a small ball.
7. Bake at 400 for 10- 15 minutes.
8. (Dough should not brown).
9. Roll in icing sugar while warm and again when cool.
Title: Chocolate Walnut Cobbler
Ingredients:
- 2 unsalted butter
- 10 sugar
- 4 eggs
- 8 vanilla extract
- 1 flour
- 1 2/3 salt
- 1 walnuts
- 2 1/2 cocoa powder
- vanilla ice cream
Instructions:
1. Preheat oven to 350^F.
2. Butter a 15x10x2 inch baking dish.
3. In a large heavy saucepan, combine butter and chocolate and cook over medium low heat until melted and smooth.
4. Remove pan from heat.
5. Add sugar, Whisking.
6. Whisk in eggs 1 at a time.
7. Add vanilla, flour and salt.
8. Stir in the walnuts and spread in prepared baking dish.
9. Bake until top is crisp and tester comes out with wet crumbs attached, about 50 minutes.
10. Cool 15 minutes.
11. Dust with cocoa powder.
12. Serve warm with a scoop (or two) of vanilla ice cream.
Title: Paula Deen's Jamie's Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 self-rising flour
- 1 coconut milk
- 1 pure vanilla extract
- 3/4 sugar
- 1 sour cream
- 4 milk
- 1/2 sweetened flaked coconut
- 1 1/2 sugar
- 1/4 cream of tartar
- 1/8 white corn syrup
- 1/3 salt
- 2 water
- 1 1/2 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
2. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
4. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
5. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
6. To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
7. Cover loosely and refrigerate for three days (if you can stand it that long!).
Title: Strawberry-Peach Crisp
Ingredients:
- 1/2 flour
- 2 strawberries
- 2 light brown sugar
- 3/4 light brown sugar
- 2 butter
- 1/4 Cool Whip Topping
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Remove 2 tablespoons of the flour; set aside. Toss peach slices with strawberries, 3/4 cup sugar and remaining flour in large bowl. Place in ungreased 9-inch square baking dish.
3. Mix reserved 2 tablespoons flour and the 2 tablespoons sugar in separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.
4. Bake 25 minute or until topping is lightly browned. Serve topped with whipped topping.
Title: Very Berry Delight (Non Dairy!)
Ingredients:
- 1 1/2 blueberries
- 1 1/2 raspberries
- 5 dark chocolate
- 3 sugar
- 1/4 water
- 6 firm silken tofu
Instructions:
1. Melt chocolate and sugar in a double boiler over medium heat.
2. Place tofu, water and melted chocolate in a blender and blend until smooth. Remove to a bowl. Chill for one hour.
3. Place chocolate pudding in a bowl and top with a generous amount of berries (OR you can reverse this, and put the berries on the bottom and top them with a dollop of pudding -- it's really just a matter of preference). Serve and enjoy!
Title: Dutch Rose Cookies (Roze Koeken)
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 lemon zest
- 4 eggs
- 1 3/4 all-purpose flour
- 6 powdered sugar
- 2 milk
- 1 -2
Instructions:
1. Cream the butter with the sugar. Add one egg at a time and beat until it's been fully absorbed by the mixture before adding the next one. Finally, fold the lemon zest and the flour through the mix until you have a pourable thick batter or scoopable dough.
2. Spray or grease a large muffin pan, (which made 8 cakes total) and fill each cup half-full. With a wet spoon flatten the top. Bake the muffins in a 390F oven until they are golden, about twenty minutes.
3. Take them out of the pan, cool on a wire rack. If the muffin domed during baking time, cut this off to have a flat surface.
4. Mix the powdered sugar with the berry juice and stir well. Add a drop of red food coloring to make hot pink. Stir it well, add some milk if it gets too thick, and then ice the cakes with the pink sugary coating. Let the icing dry, then serve with coffee or tea.
Title: Honig Brat Mandeln (Honey Roasted Almonds)
Ingredients:
- 2 sugar
- 1/4 salt
- 1/2 honey
- 2 water
- 2
Instructions:
1. Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350°F, stirring occasionally, until the internal color of the nut is tan to light brown, 12 to 15 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted almonds aside.
2. Thoroughly mix the sugar and salt, and set aside.
3. Stir together the honey, water, and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
4. Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out onto a silicon pad or parchment paper. When cool, store at room temperature in a tightly covered container or plastic bag. Will keep up to 2 weeks.
Title: Apple Pie Biscotti With White Chocolate Ginger Glaze
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/4 allspice
- 3 eggs
- 1 vanilla
- 3 apple butter
- 1/2 white chocolate
- 1/2 half-and-half
- 1 milk
- candied ginger
Instructions:
1. Preheat oven to 350. Combine dry ingredients in a bowl.
2. In a large bowl, whip eggs until foamy, then gradually add sugar. Beat until fluffy and thick, about 5 minutes. Add vanilla and apple butter to egg mixture. Add flour mixture to wet ingredients and stir until just combined. (Add in ginger here, if you wish).
3. Sprinkle baking sheets with flour.Flour your hands and shape ½ dough into a log. Place log on baking sheet and flatten into a rectangle no more then ½ inch thick. Repeat with remaining dough. Make sure your hands are well floured! Bake for 20 minutes at 375 until the edges begin to brown and logs are firm.Turn oven down to 325.Slice logs with a serrated knife into ½ inch cookies and place (with the cut sides up) back in the oven.Bake for 40 minutes (or until dry), turning the cookies over after 20 minutes.
4. Heat cream and extract until quite warm. Melt chocolate. Combine and stir thoroughly until smooth. Spread thin layer on top of cooled biscotti. Top with candied Ginger to taste.
Title: White Chocolate Mousse Frosting
Ingredients:
- 4 white chocolate
- 8 butter
- 1/4 powdered sugar
- 2 eggs
Instructions:
1. Melt chocolate.
2. beat butter until very fluffy.
3. Add sugar and beat until very pale.
4. It will look white.
5. Mix in the warm chocolate.
6. Add 2 eggs one at a time and beat until very fluffy.
7. NOTE: This recipe contains raw eggs.
Title: Lemon Sour Cream Pound Cake
Ingredients:
- 1 margarine
- 1/2 shortening
- 3 sugar
- 6 eggs
- 8 sour cream
- 1/4 milk
- 3 all-purpose flour
- 1/2 baking powder
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Mix butter, shortening, sugar, and eggs.
3. Combine sour cream and milk.
4. Add flour and baking powder.
5. Mix until blended.
6. Add flavorings (lemon and vanilla).
7. Bake in a greased tube pan for 1 and 1/2 hours.
Title: Golden Chocolate Cake
Ingredients:
- 18 vanilla instant pudding mix
- 3 1/2 water
- 1/2 eggs
- 1/2 sour cream
- 4 pecans
- 1 coconut
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Spray bundt pan with non-stick cooking spray.
3. Mix cake mix, pudding, water, oil and eggs on low setting until moist. Then beat on high for 2 minutes.
4. Add sour cream, mix well.
5. Fold in chopped chocolate bars, chocolate chips, pecans and coconut.
6. Bake for 60 - 65 minutes.
7. Cool for 15 minutes and turn out from pan.
8. Cool completely prior to serving.
Title: Butternut Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 sugar
- 2 maple syrup
- 2 1/2 eggs
- 2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 ginger
- 1/2 hot water
Instructions:
1. Preheat oven to 350F and grease a loaf pan.
2. Sift dry ingredients together into a bowl.
3. In another bowl, cream butter and sugar together until light; add eggs and mix well.
4. Add dry ingredients alternatively with the hot water to the creamed mixture, beating well after each addition.
5. Stir in nuts and pour into prepared pan.
6. Bake for 45 minutes or until tests done.
7. Let cool in pan for five minutes, then turn out of pan onto cooling rack.
8. Excellent frosted with Maple Sugar Icing Recipe #187818 or your own preferred recipe.
Title: Foo Chip Cookies
Ingredients:
- 150 chocolate
- 2 eggs
- 250 milk
- 125 sugar
- 100 brown sugar
- 100 flour
- 400 baking powder
- 4 salt
- 1 vanilla extract
- 1
Instructions:
1. Combine wet and sugars.
2. Combine dry.
3. Mix dry and wet.
4. Cook at 200 degrees celcius 20-25 minutes.
Title: Malibu Rum Coconut Cake
Ingredients:
- 1 1/2 butter
- 1 granulated sugar
- 1/2 brown sugar
- 3 eggs
- 1 vanilla extract
- 2 Malibu rum
- 1 sour cream
- 1/2 all-purpose flour
- 1/4 baking powder
- 3 baking soda
- 2 salt
- 1/2 heavy whipping cream
- 1/8 butter
- 1 milk
- 1/3 powdered sugar
- 1/4 Malibu rum
- 4 flaked coconut
- 1
- 1/4
Instructions:
1. Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
2. Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
3. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
4. Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
5. Coconut Rum Icing Directions:.
6. Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
7. Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.
Title: Apple Cake
Ingredients:
- 2 eggs
- 2 granulated sugar
- 1/2 real vanilla
- 1 all-purpose white flour
- 2 salt
- 1/2 baking soda
- 1 cinnamon
- 2 -3 nutmeg
- 1/4 red apples
- 4 walnuts
- 1 cream cheese
- 1 butter
- 3 salt
- 1 vanilla
- 1/2 confectioners' sugar
- 1 1/2
Instructions:
1. Beat eggs until light and fluffy.
2. Gradually add sugar, oil and vanilla.
3. Into a separate bowl, sift together flour, salt, baking soda, cinnamon and nutmeg; stir into first mixture.
4. Stir in diced apples and chopped walnuts.
5. Put in greased 13x9x2-inch baking pan and bake at 350° for 45 minutes.
6. Let cake cool in pan on a rack for 10 to 15 minutes.
7. Spread cooled apple cake with cream cheese frosting.
8. Serve & enjoy.
Title: Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1 baking soda
- 1 water
- 1 butter
- 1/4 margarine
- 2 eggs
- 1/2 sour cream
- 1/2 butter
- 1/4 milk
- 1/4 powdered sugar
- 4 1/4 vanilla extract
- 1 peanuts
- 1/2 peanut butter
- 1/4
Instructions:
1. Combine first 3 ingredients in a large bowl; mix well, and set aside.
2. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
3. Gradually stir hot mixture into flour mixture; stir well.
4. Stir in eggs and sour cream; mix well.
5. Pour into a greased and floured 13x9x2-inch baking pan.
6. Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
7. Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
8. Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
9. Frost cake with Chocolate-Peanut Butter Frosting.
Title: Triple Fudge Cake
Ingredients:
- 1 chocolate fudge pudding mix
- 2 milk
- 1 chocolate chips
- 1 1/2
- 1
Instructions:
1. Make pudding mix as directed on the box, in a large saucepan. Heat it to a full rolling boil.
2. Remove pan from heat and stir in cake mix.
3. Pour into greased and floured 13 x 9 cake pan.
4. Sprinkle chocolate chips and nuts over batter. Bake for 30 minutes at 350.
Title: Mini Muffin Yogurt Cakes
Ingredients:
- 4 unsalted butter
- 1/2 sugar
- 2 lemon zest
- 1 egg
- 3/4 flour
- 1 baking powder
- 1/4 low-fat yogurt
- 1/4 lemon juice
Instructions:
1. Mix room temperature butter with sugar. Add lemon zest and egg. In another bowl mix flour and baking powder, sift into wet mixture. Pour in yogurt and lemon juice.
2. Spray mini muffin pan lightly, over greasing/spraying will damage cakes. Fill a little more then half way with batter. Bake at 350F for 10-15 minutes. Light brown on edges.
Title: Simple Shortbread
Ingredients:
- 1 1/4 flour
- 1/3 sugar
- 4 butter
Instructions:
1. mix flour and sugar in a bowl.
2. add butter in in small chunks.
3. work with hands until you get a fine crumbley mixture that still sets when pressed.
4. press shortbread mixture onto an ungreased non-stick cookie sheet or pan.
5. bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.
Title: Graham and P-nut Butter Bon Bons
Ingredients:
- 1 graham cracker crumbs
- 1 1/4 crunchy peanut butter
- 1/2 powdered sugar
- 1 1/2
- 12
Instructions:
1. Set almond bark aside; Mix remaining ingredients together in a bowl.
2. Refrigerate for an hour.
3. Melt almond bark.
4. form crumb mixture in balla and dip in melted bark.
5. (I use a fork to dip out of bark so excess will drip from fork).
6. Place on wax paper.
7. Allow the almond bark to cool and set up.
Title: Priscilla's Cupcakes
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1/4 salt
- 1/2 baking soda
- 1 water
- 1/2 vinegar
- 1/3 vanilla
- 3 chocolate chips
- 1
- 1/3
Instructions:
1. Combine dry ingredients, make a well in center.
2. In separate bowl combine remaining ingredients except chocolate chips.
3. Pour into well, stir just until mixed, fold in chocolate chips.
4. Pour into paper lined muffin tins, spray paper with pam.
5. Bake at 375 for 12 min or until test done.
Title: Butterscotch Rhubarb Cake
Ingredients:
- 2 brown sugar
- 1/2 butter
- 2 eggs
- 1 buttermilk
- 1 baking soda
- 2 flour
- 2 rhubarb
- 1/2 brown sugar
- 1 cinnamon
- 0.5
Instructions:
1. Cream sugar and butter. Add eggs, buttermilk, soda, flour and rhubarb, mix as you add each ingredient.
2. Pour into a sprayed 9X13 pan.
3. Combine all ingredients for topping and sprinkle over cake batter.
4. Bake 40-45 minutes at 350 degrees.
5. Serve with a dollop of cool whip!
Title: Banana - Filled Chocolate Enchiladas
Ingredients:
- 2 cocoa powder
- 1/2 all-purpose flour
- 2 eggs
- 1/2 milk
- 1/2 water
- 2 unsalted butter
- 1/4 sugar
- 1/4 salt
- 1/2 unsalted butter
- 1/4 brown sugar
- 3 rum
- 4 bananas
- 2 white chocolate
- 6 strawberries
- 1 mint
Instructions:
1. For the crepes: whisk together all of the dry ingredients, then whisk together all of the wet ingredients.
2. Whisk wet ingredients into dry ingredients until a batter is formed.
3. Heat a 10-inch skillet over medium heat and spray with vegetable oil cooking spray.
4. Pour 3 tablespoons of crepe batter into the pan, lifting and tilting the pan to quickly coat the bottom with the batter.
5. Place the pan back on the heat for about 45 seconds to 1 minute and cook undisturbed until the batter looks dry.
6. Using a spatula, loosen one side of the crepe and carefully lift the crepe out of the pan with your fingers and flip over.
7. Cook 1 minute more and remove from the pan to a plate.
8. Repeat with remaining batter, stacking the crepes on the plate.
9. When finished crepes are cool, cover with plastic wrap until ready to use.
10. To make the filling: Melt the butter and brown sugar in a saucepan over medium heat.
11. Add rum and chopped bananas, gently stirring to incorporate.
12. Remove from heat and cool.
13. To assemble enchiladas: Place one crepe on work surface, spoon 3-4 Tbl of the filling down the center and loosely roll like an enchilada.
14. Repeat until all crepes are filled.
15. Plate crepes and drizzle with chocolate sauce (Recipe #68358) then garnish with white chocolate shavings and strawberries.
Title: Mexican Wedding Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 pecans
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. In a food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
3. In a small bowl, combine flour, baking soda, salt, and ground pecans.
4. In a large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.
5. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet.
6. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
7. Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if needed.
8. Note: Make sure cookies are completely cooled before rolling in the confectioners' sugar; if they're still warm, the coating will get sticky.
9. Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.