lumicero/recipes-ing2inst huggingface dataset:
Title: Mile-High Choco-Banana Cream Pie
Ingredients:
- 3/4 walnuts
- 3 bananas
- 2 butter
- 1/4 brown sugar
- 1 cinnamon
- 1/4 Amaretto
- 16 1/2 cream cheese
- 2 instant chocolate pudding mix
- 6 milk
- 1 Cool Whip Lite
- 8
- 1/4
Instructions:
1. Preheat your oven to 350 degrees F.
2. In a dry pan over medium heat, put your chopped walnuts and toast them. Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges. *Be careful not to burn them*.
3. Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
4. In a medium skillet melt your butter over medium heat.
5. Add your bananas and saute them for a few minutes.
6. Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
7. Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture. Set this mixture aside to cool a little.
8. Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan. Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
9. Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
10. It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
11. Let your crust cool completely ( I used the fridge to help it along a bit).
12. In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
13. Fold in 1/2 of the container of cool whip into this mixture until well combined.
14. Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
15. Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
16. Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
17. Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
18. You can chill your pie a little first or just dig in now, enjoy! (we ate it immediately, couldn't resist, but it's great colder too).
Title: Vanilla Fruit Salad
Ingredients:
- 2 mangoes
- 2 galia melons
- 1 honeydew melon
- 1 1/2 fresh strawberries
- 1 fresh blueberries
- 2 apples
- 1/4 lemon juice
- 1 vanilla extract
- 1 liquid stevia
- 6
- 1/2
Instructions:
1. Peel and seed melons + mangoes. Cut in to small dices.
2. Rinse blueberries and strawberries (remove leaves and stems), let drain on kitchen roll.
3. Cut strawberries in smaller pieces.
4. Carefully mix all fruits together in a big bowl.
5. Stir together orange juice, lemon juice, vanilla and Stevia. Pour over the fruits and stir.
6. Cover and refrigerate about 1 hour (or more).
7. (If using) - Garnish with chopped nuts just before serving.
Title: Erskine Bread & Apple Pudding
Ingredients:
- 2 apples
- 1/2 sugar
- 1/4 cinnamon
- 1/4 nutmeg
- 2 butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325F.
2. Lighly grease a 2 1/2 quart casserole. Place one cup of apples in the bottom.
3. Combine sugar, spices and bread crumbs in a bowl.
4. Sprinkle one cup of this mixture on top of the apples in the casserole. Layer the last cup of apples on this followed by the last cup of sugar mixture.
5. Pour the pineapple juice evenly over the top and dot with butter.
6. Bake 1 hr and serve warm with a cup of tea!
7. *Note: if pineapple juice is not handy you can sub by mixing 1 teaspoon of sugar with 1/2 cup warm water*.
Title: Death by Cherry Brownies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 1/2 baking powder
- 1/8 maraschino cherries
- 1/2
- 1
Instructions:
1. Preheat to 350.
2. Drain cherries, save juice.
3. Cut Cherries in half (I leave a quarter of the hole, cut half in half and cut the last quarter in fours. but then again I am odd).
4. Set aside.
5. Combine flour ,salt and baking powder.
6. Combine melted butter and coca until well dissolved.
7. Add sugar and mix again.
8. Add eggs one at a time.
9. Stir in vanilla and 2 table spoons of cherry juice.
10. Mix in dry ingredients until just mixed
11. Add Cherries and morsels.
12. Grease and flour (or use coco powder) a 9 by 9 pan.
13. Bake for 24 min.
14. Knife is come out a little fudgy, its done.
15. Don't over bake unless you like cakey brownies.
16. I often whip my own cream flavored with a bit of cherry juice and but a dollop on top of each then place a few chocolate shavings on that.
Title: Buttermilk Cinnamon Muffins
Ingredients:
- 7 unsalted butter
- 2/3 sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 buttermilk
- 1 1/2 vanilla extract
- 2/3 sugar
- 1 ground cinnamon
- 6 unsalted butter
Instructions:
1. Preheat your oven to 350°F.
2. Grease you muffin pan with butter
3. With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
4. Mix in the egg.
5. In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
6. Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
7. Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
8. While muffins are cooling, mix the additional sugar and cinnamon.
9. Melt the additional butter in a seperate bowl.
10. Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
11. Repeat this step with the remaining muffins and enjoy after they have cooled!
Title: Apple Crisp
Ingredients:
- 8 tart apples
- 3/4 sugar
- 1/2 ground cinnamon
- 1/8 salt
- 1/2 quick-cooking oats
- 1/2 all-purpose flour
- 1/2 light brown sugar
- 1/4 baking powder
- 1/8 baking soda
- 3 butter
Instructions:
1. In a large bowl, toss the first four ingredients. Pour into a greased 8 inch square baking dish. In a bowl, combine oats, flour, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture.
2. Bake at 350°F for 55 to 60 minutes or until apples are tender and topping is golden. Serve warm with ice cream if desired. Recipe can easily be doubled for a crowd. This recipe yields 10 servings.
Title: Almond Crescents (Mandlove Rohlicky)
Ingredients:
- 1 flour
- 1 powdered sugar
- 1/2 salt
- 1/2 butter
- 1/2 vanilla extract
- 1 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 300°F.
2. In food processor:
3. Mix together flour, 1/2 cup powdered sugar, and ground almonds.
4. Add in butter, and extracts and pulse until dough comes together.
5. In mixer:
6. Cream butter and extracts.
7. Add in flour, 1/2 cup powdered sugar, and ground almonds.
8. Forming crescents:
9. I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick.
10. You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference.
11. This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer).
12. Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup.
13. Store in airtight container.
Title: Chocolate Peanut Bars
Ingredients:
- 125 chocolate
- 75 crunchy peanut butter
- 4 golden syrup
- 1 water
- 75 unsalted peanuts
- 125
Instructions:
1. place chocolate, peanut butter, syrup and water in a pan, heat gently until melted.
2. stir in the peanuts and bran flakes and mix well!
3. place in to a greased lined baking tin.
4. chill in the refridgerator until set
5. cut into bars to serve & enjoy!
Title: Easy Buttercream Frosting
Ingredients:
- 3 powdered sugar
- 1 unsalted butter
- 1 salt
- 1 vanilla
Instructions:
1. In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
2. Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
3. Makes enough for over 16 cupcakes.
Title: A Pie to Try
Ingredients:
- 3 eggs
- 1 cream of tartar
- 3 sugar
- 1 sweetened condensed milk
- 3 lemons
Instructions:
1. A pie you say?
2. Tis easy this way.
3. First take 3 eggs and separated and to the whites add 1 teaspoon of cream of tartar.
4. Then beat the poor things until you're ready to scream.
5. To atone for the beating add 3 tablespoons of sugar.
6. to quietly take first prize, beat the same length of time as before.
7. Then let the whites rest and return to the yolks which have patiently waited.
8. Combine a can of sweetened condensed milk.
9. Then add the juice of the three lemons.
10. Quite sour you know, but that makes the magic.
11. For low and behold, a custard results from mixing it all together.
12. The pie crust, you crush one box of vanilla wafers and place on a greased pie pan to make a lucious mouthful.
13. Pour the custard and add a crown of stiff egg whites.
14. Pop it into the oven and brown it.
Title: Crispy Coffee Chocolate Chip Cookies
Ingredients:
- 1 bread flour
- 3/4 all-purpose flour
- 2 kosher salt
- 1 baking soda
- 1 unsalted butter
- 1 dark brown sugar
- 1/2 white sugar
- 2 vanilla
- 1 egg
- 1 dark chocolate
- 1 salt
- 1/2
- 5
- 1
Instructions:
1. Preheat oven to 350°F.
2. Chop dark chocolate into chunks and set aside.
3. Sift flours into a bowl with salt and baking soda.
4. Brown butter in a pan. When it turns golden brown pour into a liquid measuring cup. Add water to equal one cup. Cool to room temperature.
5. Cream together sugars, vanilla, espresso powder, and room temperature browned butter. Mix in egg and yolk. Add dry ingredients in 1/3 increments mixing just until mostly combined.
6. Fold in chocolates.
7. Scoop onto parchment lined cookie sheets. Chill overnight or one hour or not at all.
8. Sprinkle a few salt crystals on each cookie before you bake them. Bake 12-14 minutes.
9. Yield depends on the size of your scoops.
Title: Apricot Cake
Ingredients:
- 4 eggs
- 4 flour
- 4 sugar
- 4 salt
Instructions:
1. Beat the eggwhites and add gradually the sugar.
2. In another bowl, mix the yolks, oil, vanilla and salt.
3. Incorporate the yolks mixture into the eggwhites spoon by spoon than add the flour. Do not overmix. Composition should be fluffy.
4. Pour into a greased and floured baking tin.
5. Add the washed and sliced apricots.
6. Bake at moderate heat for 30 minutes.
Title: Ginger and Spice Shortbread Diamonds
Ingredients:
- 10 unsalted butter
- 1/2 powdered sugar
- 1 1/4 all-purpose flour
- 5 fresh ginger
- 1 vanilla extract
- 1/2 clove
- 1/2 allspice
- 1/2 nutmeg
- 1/4 salt
- powdered sugar
Instructions:
1. Preheat oven to 350*F.
2. LIne an 8 inch square glass baking dish with foil.
3. Blend butter and 1/2 cup powdered sugar in processor.
4. Add flour, spices and salt.
5. Process until mixture forms moist clumps.
6. Form mixture into a ball.
7. Transfer to prepared dish.
8. Using waxed paper dipped into powdered sugar as an aid, press out dough evenly indish.
9. Freeze 15 minutes.
10. Using a ruler as a guide, cut dough into 6 equal strips.
11. Turn dish 45 degrees and cut again into 6 strips, creating diamond shapes.
12. Pierce each diamond with a fork.
13. Bake shortbread until golden brown and firm to touch, about 50 minutes.
14. Cool completely in dish on rack.
15. Sift powdered sugar over shortbread if desired.
16. Can be prepared 1 week ahead.
17. Store in an airtight container.
Title: Banana Fondue
Ingredients:
- 1 banana
- 4 peanut butter
- 1
Instructions:
1. Slice up banana into 1-2 inch slices. Set aside.
2. Microwave the chocolate until it is almost melted.
3. Add the peanut butter and continue heating until smooth.
4. Mix well.
5. Serve with bananas.
6. Use either toothpicks or fingers to dip the banana segments into the sauce.
Title: Ultimate Chocolate Chip Cookies
Ingredients:
- 3/4 light brown sugar
- 1 1/4 milk
- 2 vanilla extract
- 1 egg
- 1 salt
- 1 3/4 baking soda
- 1 pecans
- 3/4
- 1
Instructions:
1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
5. TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
6. VARIATIONS.
7. BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
8. BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
9. LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
10. PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
11. BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
12. CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
13. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Title: Low Carb Blueberry Coffee Cake
Ingredients:
- 3 Splenda granular
- 1/2 butter
- 4 cinnamon
- 1 sea salt
- 1 low-fat cream cheese
- 8 blueberries
- 1 1/2 Splenda granular
- 1/2 eggs
- 2 olive oil
- 2 low-fat sour cream
- 1/2 baking soda
- 1/2 baking powder
- 1
Instructions:
1. In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
2. In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
3. Bake in a preheated 350 degree oven for 35 minute.
4. Enjoy!
Title: Strawberries Romonoff
Ingredients:
- 2 fresh strawberries
- 1/2 granulated sugar
- 1/3 heavy whipping cream
- 1 confectioners' sugar
- 2
- 1/8
Instructions:
1. In a small mixing bowl stir together granulated sugar and orange juice. Pour mixture over the strawberries and place in the fridge for two hours.
2. In a separate bowl combine heavy whipping cream confectioners sugar and almond extract. Whisk togther vigorously until it becomes whipped cream consistency.
3. Place a dollop of the whipped cream on top of the berries and sprinkle on some slivered almonds on top.
Title: Cookies Around the World 3 of 5
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 2 1/2 vanilla
- 1 all-purpose flour
- 2 confectioners' sugar
- 1 vanilla
- 1 1/2 - 2 milk
- 2 -3 chocolate
- 1/3 pistachio nuts
- 1 walnuts
- 1/4
- 2 -3
- 1
- 2 -3
Instructions:
1. BASIC COOKIE DOUGH.
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour slowly and mix well.
5. FINNISH ALMOND BRITTLE.
6. Add almond extract to 1/2 cookie dough.
7. Cover and chill for at least 2 hours.
8. Heat oven to 375.
9. Roll dough 1/4 inch on lightly-floured cloth-coverd board.
10. Cut into strips 2 1/2 by 3/4 inch.
11. Bake on ungreased baking sheet 10-12 minutes, until very light brown.
12. Cool.
13. For frosting, blend confectioners sugar, vanilla, milk, food color.
14. Frost cookies.
15. Sprinkle with almonds.
16. ITALIAN SPUMONI BARS.
17. Divide 1/2 cookie dough into 3 parts.
18. Part 1- mix in premelted chocolate.
19. Part 2- mix in pistachio nuts and green food color.
20. Part 3- mix in rum flavoring and red food color.
21. shape each part into rectangle, 8 by 3 inches.
22. Layer rectangles, placing green dough in center.
23. Press together.
24. Wrap and chill at least 2 hours.
25. Heat oven to 375.
26. Cut dough crosswise into 1/8 inch slices.
27. bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.
Title: Chocolate Brownie Biscotti
Ingredients:
- 2 1/2 flour
- 1 1/3 sugar
- 3/4 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 eggs
- 3 vanilla
- 2 walnuts
- 1 white chocolate chips
Instructions:
1. Pre-heat oven to 325 degrees.
2. Grease cookie sheets.
3. In a bowl mix flour, sugar, cocoa, baking powder, baking soda and salt.
4. In another bowl beat butter, eggs and vanilla. gradually beat in flour mixture. Knead walnuts in by hand.
5. Divide dough in half.
6. Shape each half into 12 x 3 inch logs.
7. bake on prepared cookie sheets for 30 minutes. Cool for 15 minutes.
8. With a sharp knife cut 1/2 inch slices place back on cookie sheets. Bake for an additional 20 minutes.
9. when cool store in a tightly covered container.
10. When ready to serve melt white chocolate chips and drizzle over biscotti.
Title: Chocolate Babycakes
Ingredients:
- 3 butter
- 2 sugar
- 3 vanilla
- 1/8 egg
- 1 flour
- 1 heavy cream
- 2
- 1
Instructions:
1. Melt 3 ounces chocolate in a double boiler, let cool.
2. Cream butter, sugar and vanilla until fluffy for 30 sec.
3. Add egg yolk and stir in flour, melted chocolate.
4. Beat egg white in a separate bowl until foamy with 1 tbsp sugar.
5. Fold into chocolate mixture.
6. Fill 8 mini muffin tins 2/3 full.
7. Drop 1/2 tsp of jam in center and refill with mixture.
8. Bake at 325 degrees for 15 minute Let Cool.
9. Dip top of cakes with glaze prepared from cream and 1 oz of chocolate mixed together.
10. Top with raspberries if desired.
Title: Make It Their Way Brownies
Ingredients:
- 1 water
- 1/4 eggs
- 1/3
- 2
- 1/4
Instructions:
1. Prepare brownie mix according to package.
2. Bake according to package using the least amount of baking time indicated (this keeps them really moist).
3. Take brownies out of oven and place on cooling rack.
4. To make 3 different kinds of brownies I immediately sprinkle the 1/4 cup of Andes chips on the right section of the brownies. Then I sprinkle 1/4 cup of Heath bar baking chips on the left side of the brownies. I leave the middle bare, but you could use another flavor of chip if you like as long as it will melt when it touches the hot brownie. I recommend mini chips because they are easier to cut through.
5. I let them cool completely and my finished product is three kinds of brownies. 1/3 of the pan devoted to each kind.
6. You can use just about any kind of mini chips that melts when they are placed on the hot brownies.
7. Have fun and be creative.
Title: Chocolate and Walnut Pudding
Ingredients:
- 2 caster sugar
- 1 cocoa powder
- 1/2 ground cinnamon
- 2 fine semolina
- 1 baking powder
- 1 butter
- 1/4 vanilla essence
- 2 eggs
- 1 walnuts
- 1/2 water
- 3 dark brown sugar
- 1/2 cocoa powder
- 2 cocoa powder
Instructions:
1. Preheat oven to 350F, 180C, gas mark 4.
2. Sift the first 5 ingredients into a mixing bowl, and in a separate bowl whisk together the melted butter, eggs and vanilla essence.
3. Stir this into the dry ingredients and add the chopped walnuts. Pour this mixture into a buttered baking dish.
4. Mix together brown sugar and cocoa powder with a fork. Gradually whisk in the hand hot water, then pour over the pudding.
5. Place the pudding in preheated oven and bake for 30 minutes, or until the pudding has risen and is firm in the middle.
6. Before serving, sprinkle the top with some icing sugar.
Title: Macadamia Nut Brownie
Ingredients:
- 110 unsalted butter
- 110 chocolate
- 2 eggs
- 170 caster sugar
- 55 dark rum
- 110 plain flour
- 110
Instructions:
1. Preheat the oven to 18oC/350F/gas 4. Grease a 20cm (8in) shallow, square tin and line with a piece of greased greaseproof paper.
2. Melt the butter and chocolate in a saucepan over a low heat. Remove and allow to cool.
3. Beat the eggs and sugar together until light and thick. Stir in cooled chocolate mixture and the rum.
4. Sift the flour and add to the mixture with the nuts. Fold in carefully and thoroughly, using a large metal spoon. Pile into the prepared tin.
5. Bake in the centre of the oven for 30 minutes or until the centre is firm to the touch.
6. Remove from the oven and allow to cool completely in the tin, then turn out onto a wire rack to cool. Cut into small squares to serve.
Title: Strawberry Dessert (Cheat and Eat)
Ingredients:
- 3 1/2 banana cream instant pudding
- 1 1/2 milk
- 1 -7 fresh strawberries
- 1 1/2
- 1/4
- 2
Instructions:
1. Mix pudding and milk together and let set. Place cake on a cake dish.
2. Spread pudding on cake, top with berries cut side down or slice and arrange in a spiral over pudding.
3. Mix preserves and liqueur together. Heat in micro if need be( I didn`t have to) to make a thin spreading consistency. Spread over berries. Chill to set. Serve and enjoy!
Title: Chocolate Marzipan Biscuits [cookies]
Ingredients:
- 2 caster sugar
- 3/4 dark chocolate
- 1 1/2
- 85
Instructions:
1. Preheat oven to 180 degrees.
2. Line 2 baking trays with baking paper.
3. Beat egg whites till soft peaks form.
4. Fold in chocolate and marzipan.
5. Using a cool spoon, place generous teaspoonfuls of mixture onto tray.
6. Bake 15 minutes, cool on trays.
Title: Melt in Your Mouth Cookies
Ingredients:
- 1/2 butter
- 5 1/2 powdered sugar
- 3/4 cornstarch
- 1 flour
- 3/4 powdered sugar
- 1/2 milk
Instructions:
1. cream butter, powdered sugar and cornstarch.add flour and mix well.
2. roll into balls -- on greased sheet.
3. bake at 350* for 20 minutes.
4. when cool.spread with glaze --
5. to prepare GLAZE:.
6. mix powdered sugar, flavoring and just enough milk to make glaze spreadable -- add coloring to desired shade.spread on cooled cookies.