lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Marzipan Shortbread Cookies
Ingredients:
- 1 flour
- 6 sugar
- 1 butter
- 1/2 baking powder
- 1/2 salt
- 2 marzipan
- 1/4
- 3
- 1/4
Instructions:
1. Cream together butter with sugar and almond extract until light and fluffy.
2. add food coloring, then work in flour which has been sifted with salt and baking powder.
3. Divide the dough in two equal part.
4. shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
5. roll out the other half into a rectangle just as long as the other half.
6. Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
7. cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
8. Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
9. cool on a wire rack.
10. frost with powder sugar glaze and top with slivered almonds.
Title: Cruzan Rum Cake
Ingredients:
- 1 1/4 instant vanilla pudding
- 1 nutmeg
- 1 dark rum
- 1 eggs
- 3/4 butter
- 1/2 water
- 1 granulated sugar
- 1/4 dark rum
- 4
- 1
- 1/2
- 1/4
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 325°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
2. Sprinkle nuts evenly over the bottom of the pan/wells.
3. Whisk together dry cake mix, dry pudding mix and nutmeg. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Pour into pan, or divide evenly into mini-Bundt wells.
4. Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
5. Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
6. Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Title: Vanilla Slice
Ingredients:
- 1 frozen puff pastry
- 1 white sugar
- 1/2 cornstarch
- 3/4 milk
- 5 1/4 butter
- 1/4 vanilla extract
- 2 confectioners' sugar
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Unfold puff pastry sheets, and place flat onto baking sheets.
3. Bake for 10 to 15 minutes, or until lightly browned and puffed.
4. Set aside.
5. Combine the sugar, custard powder and cornstarch in a large saucepan.
6. Mix in just enough milk to form a paste, then gradually mix in the rest.
7. This will prevent lumps from forming.
8. Add the butter.
9. Cook over medium heat, stirring frequently until thick.
10. You may need to use a whisk to ensure a smooth consistency.
11. When the mixture comes to a simmer, cook stirring constantly for 2 minutes.
12. Remove from the heat, and stir in the egg yolks and vanilla.
13. Line a 9 inch baking dish with aluminum foil.
14. Place one of the baked pastry sheets in the bottom of the dish.
15. Spread the custard filling in an even layer over the pastry and top with the other sheet.
16. Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing.
17. Spread over the top of the pastry.
18. Refrigerate until the custard layer is firm.
19. Remove from the pan and slice.
Title: Milk Chocolate Chip Cookies (Ghirardelli)
Ingredients:
- 2 1/4 unsifted flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 vanilla extract
- 2 eggs
- 2 walnuts
- 1 pecans
Instructions:
1. Preheat oven 375 degrees F.
2. Stir Flour with baking soda and salt, set aside.
3. Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
4. Add Vanilla and eggs, one at a time, mixing on low speed until incorporated.
5. Gradually blend dry mixture into creamed mixture.
6. Stir in Chocolate chips and nuts (if desired).
7. Drop by tablespoon onto ungreased cookie sheets.
8. Bake for 9 - 11 minutes or until golden brown.
Title: Christmas Sandwich Cookies
Ingredients:
- 1 white chocolate chips
- 1 marshmallow creme
- 32
Instructions:
1. Melt the chocolate chips in the microwave on half power, stirring every thirty seconds until smooth. Cool to room temperature. Stir in the marshmallow creme until well combined. Refrigerate for 15 minutes.
2. For each cookie, roll a scant tablespoon of mixture into a ball.
3. For each sandwich, place one ball on the flat side of the cookie. Top with another cookie and press until mixture spreads to the sides.
4. Roll in sprinkles or sugar.
Title: Angel Whip
Ingredients:
- 1 Jello gelatin
- 2/3 evaporated milk
- 1 frozen strawberries
Instructions:
1. Basic Directions: Prepare fruit-flavored jello as package directs but use only 1-1/2 cups of water. Substitute the reserved, drained fruit juice for an equal part of the water. Chill in the small bowl of electric mixer (or 1-1/2-quart bowl) until firm.
2. With electric mixer at low speed and with chilled beaters, beat jello until it is broken into small pieces. Beat in the evaporated milk at high speed until mixture fills bowl.
3. Variations:
4. Fold a drained 9-ounce can of crushed pineapple into lime-flavored Angel Whip. Chill.
5. Spoon orange-flavored Angel Whip into dessert glasses with 1 cup drained peach slices (fresh, frozen or canned. Chill. Or use drained mandarin orange slices.
6. Fold a 10-ounce package frozen raspberries, drained, into raspberry- flavored Angel Whip. Good spooned into sponge cake dessert cups, available at the supermarket and topped with additional raspberries.
7. Fold 1 package frozen, drained, strawberries into strawberry-flavored Angel Whip, chill.
8. Fold 1 cup drained cut-up mixed fruit (fresh, frozen or canned) into lime-flavoredAngel Whip. Chill in a 5-cup ring mold or 8-inch square pan.
9. Fold 1 pound and 4 ounces frozen cherries (pitted and well drained), into cherry flavored Angel Whip. Chill. For cola-flavored Angel Whip prepare jello with 1/2 cup water and 1 cup Coke or Pepsi, or any cola of choice.
10. Make a parfait, layering chocolate wafer crumbs and lime-flavored Angel Whip into parfait glasses. Chill.
11. Any flavor Angel Whip makes a good pie filling for a prepared crumb crust.
Title: Light Almond Biscotti
Ingredients:
- 1/4 sugar
- 1/4 margarine
- 2 flour
- 4 baking powder
- 2 1/2
- 2
Instructions:
1. Preheat oven to 375°F.
2. Place almonds in a small pan.
3. Bake about 6 minutes or until golden brown (watch carefully).
4. Set aside to cool.
5. Beat margarine and sugar in a medium bowl with a electric mixer until smooth.
6. Add egg whites and almond extract; mix well.
7. Combine flour and baking powder in a large bowl; mix well.
8. Stir egg white mixture and almonds into flour mixture.
9. Blend well.
10. Spray two 9x5-inch loaf pans with cooking spray.
11. Divide dough evenly between the 2 pans.
12. Spread dough in pans with wet fingers.
13. Bake 15 minutes or until knife inserted in the center comes out clean.
14. Remove from oven.
15. Turn on to a cutting board.
16. Cool slightly.
17. Once loaves are cool enough to handle cut each loaf in to 16 slices.
18. Place slices on a baking sheet sprayed with cooking spray.
19. Bake 5 minutes.
20. Turn bake 5 minutes more or until golden.
21. Serve warm or cool completely and store in air tight container.
Title: Miss Joanne's Fruit Dip
Ingredients:
- 1 marshmallow cream
- 1 Philadelphia Cream Cheese
- 1 vanilla extract
- 1
Instructions:
1. Mix all of the ingredients together (minus the fruit).
2. *you can use a fork but if you have a mixer that is best*.
3. You can eat it instantly! (although some people prefer it chilled).
4. **Warning do NOT use regular marshmallows and melt them.I tried that once when I was younger and as soon as they cooled they reconstituted -- it was a disaster! haha -- .
Title: Coconut and Mandarin Cupcakes
Ingredients:
- 1 sugar
- 2 eggs
- 2/3 all-purpose flour
- 3 lemon peel
- 2 baking powder
- 1 baking soda
- 1 salt
- 3/4 mandarin oranges
- 1 sugar
- 1 flaked coconut
- 1/3 butter
- 1 margarine
- 2 -3
Instructions:
1. Preheat oven to 375F and grease/paper-line a muffin pan.
2. In a large bowl, combine the eggs, sugar, oil, orange juice and peel, if using and mix well.
3. Do the same with the dry ingredients in a seperate bowl then mix into the wet ingredients; stirring just until moistened. Fold in the mandarins and white chocolate chips.
4. Spoon mixture into muffin cups about 2/3 full.
5. Combine the topping ingredients and sprinkle over each muffin.
6. Bake muffins for 15-20 minutes or until golden brown.
Title: Cherry Rolls
Ingredients:
- 2 flour
- 4 baking powder
- 2 sugar
- 1/2 salt
- 1/4 shortening
- 2/3 milk
- 1/3 butter
- 2 cherries
- 1 1/2 sugar
- 1 water
Instructions:
1. Preheat oven to 425°F and grease a baking sheet.
2. Sift flour, baking powder, 2 tablespoons sugar and salt together.
3. Cut in shortening, add milk and mix lightly.
4. Turn out onto a floured board, knead slightly and roll out into an oblong sheet about 1/4 inch thick.
5. Spread dough with melted butter.
6. Make a syrup by boiling 1/2 cup sugar and 1 cup water for ten minutes.
7. Drain cherries; add 1 cup of the sugar and mix well.
8. Spread on the dough, roll like a jelly roll and cut into 3/4 inch slices.
9. Place cut side down on prepared pan and cover with syrup.
10. Bake for ten minutes; reduce heat to 350°F and continue baking for 10 minutes.
11. Serve with whipped cream or cherry sauce.
Title: Banana Yoghurt Dessert
Ingredients:
- 4 -5 vanilla yogurt
- 1 banana
- 2
Instructions:
1. Place the yoghurt, banana& coconut directly into the serving bowl- fold through to mix it a little.
2. Top with almonds.
3. Toasting the almonds (in a dry pan in a moderate oven for about 6 to 8 minutes) before adding to recipe is nice but optional.
Title: Apricot and Orange Cream (Cream Aux Abricots Et Oranges
Ingredients:
- 1 apricot
- 1/2 sugar
- 1/2 water
- 2 oranges
- 1 gelatin powder
- 1 1/4 heavy cream
- 1/2 demerara sugar
Instructions:
1. Stew the apricots in the sugar and water until very soft.
2. Puree the apricot & syrup mixture in a blender.
3. Stir in the orange rind and the juice of 1 orange.
4. Put the remaining orange juice with the gelatine in a small bowl over a pan of simmering water. Leave until the gelatine has dissolved.
5. Stir into apricot mixture and cool.
6. Whip all byt 3 Tbsp of the cream until soft peaks are formed. When the apricot mixture begins to thicken fold in the cream.
7. Pour into a 4 cup serving dish and refrigerate until set.
8. Just before serving pour the remaining cream over it and sprinkle it with the raw (Demerara) sugar.
Title: Guinness Chocolate Layer Cake
Ingredients:
- 1/3 dark brown sugar
- 1/3 cocoa powder
- 3 cocoa powder
- 2/3 buttermilk
- 1/3 sugar
- 2 sugar
- 2 flour
- 3/4 flour
- 1 3/4 butter
- 2 eggs
- 2 vanilla
- 2 baking soda
- 2/3 baking powder
- 4 salt
- 1 1/2 red currant jelly
- 1 1/2 walnuts
- 1/2 heavy cream
- 1/4 bittersweet chocolate
- 1/2 confectioners' sugar
- 1 vanilla
- 1 1/2 salt
- 6
- 4 1/2
- 1 1/2
- 1/8
Instructions:
1. Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
2. Preheat oven to 350.
3. For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
4. Remove from heat and add semisweet chocolate, stirring until melted.
5. Add buttermilk to slightly cooled mixture.
6. Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
7. Beat butter until smooth, and add 1 3/4 c sugar until blended.
8. Incorporate eggs and vanilla.
9. Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
10. Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
11. Cool in pans for 10 minutes, invert onto cooling rack.
12. Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
13. For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
14. Spread warmed jelly onto one cake (bottom layer).
15. Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
16. Press Nuts into sides of cake.
Title: Old Fashioned Moist Chocolate Cake
Ingredients:
- 1/2 shortening
- 2 eggs
- 1 salt
- 1/2 buttermilk
- 2 sugar
- 2 flour
- 1/2 vanilla
- 1 boiling water
- 1 baking soda
- 1
Instructions:
1. Combine first eight ingredients into a mixer and beat well.
2. Add baking soda; with mixer on low, slowly add boiling water.
3. Line two 8-inch round pans with wax paper.
4. Grease and flour the sides.
5. Bake in a 350 degree oven for 30 to 35 minutes.
6. Cool for 10 minutes then remove from pans.
Title: Pumpkin Pudding Cake
Ingredients:
- 18 eggs
- 2 milk
- 1/3 cinnamon
- 1 sugar
- 1 1/2
- 1
- 2
Instructions:
1. Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
2. This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.
Title: Chocolate Oat Chip Cookies Ala T
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 1 milk
- 2 eggs
- 2 vanilla extract
- 1 salt
- 1 baking soda
- 1 baking powder
- 2 1/2 unbleached flour
- 1 old fashioned oats
- 1
- 1 1/4
Instructions:
1. Preheat oven to 375°F.
2. Combine butter, sugars, eggs, vanilla & milk in a large mixing bowl. Mix until completely blended.
3. Combine in a separate bowl: salt, baking soda, baking powder, unbleached flour, old fashioned oats and the 1 cup (2 packets) of maple brown sugar oatmeal (the "secret" ingredient!).
4. Slowly add dry ingredients to the butter/sugar mixture. Stir or blend until dough is formed. Add chocolate chips.
5. Drop by spoonfuls onto baking stone or cookie sheet (sprayed with cooking spray).
6. Bake for 11-13 minutes (varies by oven and pan).
7. Enjoy warm with a tall glass of milk!
Title: Vanilla Cupcakes
Ingredients:
- 2 cake-and-pastry flour
- 1 granulated sugar
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 milk
- 2 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 375f (190c).
2. In large bowl, whisk together flour, sugar, baking powder and salt.
3. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
4. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.
5. 4Bake in centre of oven until cake tester inserted in centre comes out clean, about 18 minutes.
6. Transfer to rack; let cool completely.
7. Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.
8. Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 teaspoons Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.
Title: My Grandma's Chocolate Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 2 flour
- 1/4 cocoa powder
- 1/2 milk
- 1 baking powder
- 1 vanilla extract
- 2 butter
- 150 baking chocolate
- 1 milk
- 1/2 sugar
- 2 cornflour
Instructions:
1. Preheat oven on 350 degrees for 10 minutes.
2. Slightly glaze pie dish with butter and sprinkle flour (remove and excess flour and make certain a thin flour layer covers all parts evenly).
3. Mix all ingredients well and pour in pie dish.
4. Cook for 20-30 minutes on 200 degrees or until inserted toothpick comes out clean.
5. Leave cake to cool down.
6. Meanwhile, cook the frosting as follows:
7. Melt butter in sauce pan then add all ingredients and stir well.
8. When cake cools down, cut into two layers and put the frosting in between and on top.
9. Put in fridge for 1 hour.
Title: Chocolate Caramel Bars
Ingredients:
- 2 eggs
- 3/4 granulated sugar
- 3/4 brown sugar
- 1/2 Miracle Whip
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 milk
- 1/4 walnuts
- 1
Instructions:
1. Heat oven to 350. Beat eggs, sugars, Miracle Whip and vanilla at med. speed with mixer; add four and baking soda.
2. Set aside 1 cup of batter.
3. Spread remaining batter into lightly greased 13'x9' pan.
4. Bake 12-15 minutes or until lightly browned.
5. Cool 10 minutes.
6. Melt caramels with milk in heavy sauce pan over low heat, stirring frquently until smooth.
7. Top crust with caramel mixture; sprinkle with chocolate chips and nuts.
8. Spoon reserved 1 cup of batter by teaspoon fulls over nuts.
9. Continue baking 12-15 minutes or until lightly browned.
10. Cool; cut into squares.
Title: Unsweetened Baking Chocolate Substitute
Ingredients:
- 3 shortening
- 1
Instructions:
1. Melt butter or shortening. (I use microwave).
2. Stir in cocoa until dissolved.
3. Use one batch PER 1 oz. of unsweetened chocolate called for in your recipe.
Title: Wichcraft Peanut Butter Cream'wich Cookies
Ingredients:
- 3/4 unsalted butter
- 1 oats
- 1/3 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1 all-purpose flour
- 2 all-purpose flour
- 1 baking soda
- 1 kosher salt
- 4 unsalted butter
- 1/2 salt
- 1/4 confectioners' sugar
- 3/4 peanut butter
Instructions:
1. Preheat oven to 350.
2. Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.
3. Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
4. Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.
5. Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.
6. Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.
7. Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
8. Filling:
9. Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
10. Place half the cookies with the top side down. using a piping bag or spoon, distribute the filling and close with another top, pressing down.
Title: Mary's Kourambiedes
Ingredients:
- 250 butter
- 125 powdered sugar
- 1 semolina
- 125 vanilla
- 1/3 brandy
- 2 all-purpose flour
- 1 powdered sugar
- 500
- 2
Instructions:
1. Boil the almonds in a pot with water for 5 minutes.Then peel them and cut in quarters.
2. Beat the butter with the sugar until its gets "white". Then add the egg yolk the vanilla,the semolina,the brandy and the almond pieces.
3. Then add the flour little by little. Make a soft but not sticky dough.
4. Next, using small amounts (about 1 1/2 teaspoons of dough), shape in crescent shapes by gently rolling the dough around between the palms of your hands.
5. Bake in a prehetead oven at 350F for 15-17 minutes.
6. Dust them with the remaining powdered sugar when they are still hot.
Title: Boccone Dolce (Sweet Mouthful)
Ingredients:
- 6 salt
- 1 cream of tartar
- 1/4 sugar
- 1 1/2 water
- 6 fresh strawberries
- 3 strawberries
- 2 1/2
- 1 1/2
- 6 -8
Instructions:
1. Preheat oven to 250 degrees.
2. Beat egg whites with salt until foamy.
3. Add cream of tartar and beat until soft peaks form.
4. Gradually beat in sugar until meringue is stiff and glossy.
5. Line baking sheet(s) with waxed paper and trace 3 circles 8 inches in diameter.
6. Evenly spread or pipe meringue into circles.
7. Bake 1 hour.
8. Turn off heat and let meringues dry in oven for another hour.
9. Remove from oven and carefully peel off waxed paper;let cool completely on wire racks.
10. Melt chocolate with water in top of double boiler and stir until smooth.
11. Spread over 2 meringue layers and let stand until set.
12. To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream.
13. Cover with half of sliced berries.
14. Repeat with second chocolate-covered layer.
15. Top with plain meringue and frost entire cake with remaining whipped cream.
16. Garnish with whole strawberries and refrigerate 24 hours.
17. Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries.
Title: Anjou Bakery's (Marion)berry Pie
Ingredients:
- 2 flour
- 2 1/2 granulated sugar
- 1/4 salt
- 14 unsalted butter
- 1/4 cornstarch
- 1 arrowroot
- 1 3/4 granulated sugar
Instructions:
1. Crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. Note: it was easier for me to use a food processor for this step.
2. With mixer still on low speed, drizzle in 1 tablespoons ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
3. Preheat oven to 375° with rack on bottom rung.
4. On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together).
5. Fold edge under, so it's flush with pan rim, then crimp.
6. Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out enough shapes such as squares to cover most of pie. Set cutouts on a baking sheet; chill crust and cutout in the refrigerator for 15 minutes.
7. Pie Filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat.
8. Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.
9. Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.
10. Let cool on a rack to room temperature, at least 3 hours.
Title: Sugar Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 1 milk
- 2 eggs
- 6 baking powder
- 4 -5 flour
Instructions:
1. In mixing bowl, cream together sugar, shortening, eggs, and milk.
2. Then add in baking powder and flour.
3. (Mixture will be stiff, so use your hands to mix) Roll out dough and cut out in shapes desired.
4. You then can sprinkle with cinnamon and sugar, or just sugar.
5. Bake at 400 for 13-15 minutes.