lumicero/recipes-ing2inst huggingface dataset:
Title: Citrus Striped Angel Cake
Ingredients:
- 1 sugar-free orange gelatin
- 1 boiling water
- 3/4 water
- 1/2 orange
- 2 raspberries
- 1 fresh mint leaves
- 1/2
Instructions:
1. Preheat oven to 350 F.
2. Prepare cake mix according to package directions.
3. pour batter into lightly greased rectangular baking dish or rectangular cake pan, spreading evenly.
4. bake on center rack in oven 35-40 minutes or until top is golden brown and cracks feel dry and not sticky.
5. (Cake should be firm to touch; do not underbake.) Cool cake for 45 minutes.
6. Poke hole in in the top of cake using a fork or a metal skewer (holes should be about 1-1/2 inches deep and 1/2 inch apart.) Place gelatin in small bowl.
7. Pour bowling water into gelatin; stir until gelatin is disolved.
8. stir in cold water.
9. Slowly pour gelatin evenly over cake.
10. Refrigerate for 3 hours.
11. Frost cake with whipped topping.
12. Cut into squares using a serrated bread knife.
13. Garnish each serving with orange slice, orange zest, raspberries and mint leaves, if desired.
Title: Butter Pound Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1 instant vanilla pudding
- 1 butter
- 1/2 milk
- 8 eggs
- 5 vanilla
- 1
Instructions:
1. Mix the Crisco, sugar and 1 stick of butter until smooth.
2. Add eggs one at a time.
3. Stir in flour and vanilla instant pudding.
4. Add milk.
5. Pour into a greased bundt pan with sprayed pam/flour.
6. Bake 325 for 1 hour.
7. When cake is removed from over cut 1 stick of butter over cake and let it melt down the cake.
8. DO NOT OPEN OVEN WHILE BAKING.
Title: Splenda Cream Cheese Frosting
Ingredients:
- 1 reduced-fat cream cheese
- 1/4 butter
- 1/2 vanilla
- 1 Splenda granular
- 1/2 powdered sugar
- 1/2
Instructions:
1. Place frosting ingredients in a mixing bowl.
2. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Title: Chocolate-Amaretto Mousse
Ingredients:
- 12 half-and-half
- 2 eggs
- 1/2 Amaretto
- 1 salt
- 12 chocolate chips
Instructions:
1. Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
2. While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
3. Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.
Title: Apple Fritters
Ingredients:
- 3 apples
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 2/3 milk
- 2 eggs
- 1 butter
Instructions:
1. In a medium bowl, combine flower, sugar, baking powder and salt.
2. In a second bowl, add milk, one egg yolk and butter.
3. In a third bowl, add 2 egg whites and beat until peaks are stiff.
4. Whisk contents of bowl #1 into bowl #2 until smooth. Gently fold in the egg whites.
5. Pour oil into a medium, pot until it is 2 inches deep. Heat oil until it reaches 350°F.
6. Dip apple rings into batter, then fry for approximately 3 minutes or until golden brown. Turn once.
7. Serve while warm.
Title: Old Fashioned Cookies
Ingredients:
- 2 1/2 sugar
- 1 eggs
- 2 milk
- 3/4 vanilla extract
- 1/2 baking powder
- 2 salt
- 1/4 flour
- 5
Instructions:
1. Cream sugar and lard until fluffy. Beat in eggs.
2. Add milk with vanilla alternately with dry ingredients, and stir to combine.
3. Chill for 1 hour before rolling and cutting.
4. When ready to bake, preheat oven to 400 degrees F.
5. Roll dough 1/8” thick and cut into shapes with cookie cutters.
6. Bake on sheets lined with parchment paper for 5 to 7 minutes, until very lightly browned around the edges.
7. Store baked cookies in sealed container for 3-5 days before serving.
Title: Lower Fat Easy Banana Cake
Ingredients:
- 3/4 nonfat milk
- 1 lemon juice
- 1/4 light butter
- 1/2 sugar
- 1/4 low-fat sour cream
- 1/4 Splenda granular
- 1/2 Egg Beaters egg substitute
- 2 bananas
- 1 vanilla
- 1/2 flour
- 1 whole wheat pastry flour
- 1 salt
- 1/4 baking powder
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
2. Stir the lemon juice into the milk. Set aside.
3. In a large bowl, using an electric mixer, cream the butter with the white sugar.
4. Stir in the sour cream (or applesauce), Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
5. Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
6. Add the milk to the banana mixture, stirring just until moistened.
7. Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.
Title: Grandma's Gingerbread
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 molasses
- 2 eggs
- 2 1/2 all-purpose flour
- 1 salt
- 2 baking powder
- 1/2 baking soda
- 1 ground ginger
- 2 cinnamon
- 1/2 ground cloves
- 1 hot water
Instructions:
1. Heat oven to 350 degrees.
2. In medium bowl, blend butter with sugar, add molasses and eggs. Beat well. Sift dry ingredients, add alternately with water to molasses mixture. Bake in greased 9 inch square pan about 50 minutes.
Title: Carrot Bundt Cake With Cream Cheese Glaze
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 4 eggs
- 2 lemons, zest of
- 2 vanilla extract
- 1 lemon juice
- 2 all-purpose flour
- 3 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1/4 nutmeg
- 1/4 ginger
- 1/4 carrots
- 2 raisins
- 1 cashews
- 1 cream cheese
- 4 powdered milk
- 3 water
- 6 icing sugar
- 2 cream of tartar
- 1/2 vanilla extract
- 1
Instructions:
1. In a large bowl, cream butter and sugars
2. Add eggs, one at a time, beating well after each
3. Add lemon zest, oil, extract and lemon juice
4. Combine dry ingredients; gradually add to wet mixture
5. Stir in carrots, raisins, and nuts
6. Pour into a bundt pan that has been greased well
7. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
8. Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
9. For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
10. Mixture should be quite thick
11. Pour over warm cake letting glaze drip down the sides
12. Cool to room temperature before serving
Title: Pound Cake S'mores
Ingredients:
- 2 mini marshmallows
- 3
- 2
Instructions:
1. Place pound cake slices on a baking sheet.
2. I line the sheet with foil for easy clean-up.
3. Sprinkle each slice with marshmallows and chocolate chips.
4. Above measurements are approximate for these toppings.
5. I make sure each slice is covered but not heaping.
6. Broil 4-6 inches from the heat for 1-2 minutes or til marshmallows are lightly browned.
7. Transfer to a plate.
8. Drizzle with caramel ice cream topping and sprinkle on nuts if desired.
Title: Chocolate Surprise Peanut Butter Cookies.
Ingredients:
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 real vanilla
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream butter, peanut butter & sugars.
2. Add egg and vanilla.
3. Add your dry ingredients.
4. Mix until blended.
5. Shape into 1 inch balls and place in ungreased mini muffin pans.
6. Bake at 350 degrees for 8-10 minutes or until top dents inches.
7. Take out of oven, leave in pans and press a peanut butter cup in the center of each.
8. Let cool in pan 4-5 minutes.I let them cool even longer to make sure they keep their cup-shape.
9. Remove and let finish cooling on rack or wax paper.
10. When removing from pans, use a small butter knife to pop out cookies.
11. The chocolate will melt slightly, but will keep in place by the surrounding cookie.
12. ENJOY!
Title: Gluten Free Yellow Cake
Ingredients:
- 1 1/2 tapioca flour
- 3/4 salt
- 1 baking soda
- 1 baking powder
- 3 xanthan gum
- 1 eggs
- 4 white sugar
- 1 1/4 mayonnaise
- 2/3 milk
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees
2. Grease and rice flour two 9-inch round cake pans.
3. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
4. Mix the eggs, sugar and mayonnaise until fluffy.
5. Add the flour mixture, milk and vanilla and mix well.
6. Spread the batter into the prepared pans.
7. Bake at 350 degrees for 25 minutes.
8. Cakes are done when they spring back when lightly touched.
9. Let cool completely and then frost with your favorite kind of frosting!
Title: Orange Pudding Cake
Ingredients:
- 2/3 white flour
- 2/3 whole wheat flour
- 1 baking powder
- 1 cinnamon
- 1/2 skim milk
- 2 skim milk
- 1/4 brown sugar
- 1/4 molasses
- 2 canola oil
- 1 1/2 boiling water
- 6 brown sugar
- 3
Instructions:
1. Combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan).
2. In a small bowl, mix together milk, 1/4 cup brown sugar, molasses and oil.
3. Add to dry mixture in baking pan.
4. Mix until batter is smooth, then spread it out evenly.
5. Combine hot water, orange juice concentrate and 3 T brown sugar (you can use the same small bowl).
6. Carefully pour over the batter in the baking pan.
7. Bake in preheated 350 F oven for 40 minutes.
8. Remove from oven and allow to stand for 10-15 minutes before serving.
9. Best served hot.
10. (If you have leftovers, use the microwave to warm up a serving.).
Title: Burnt Sugar Frosting
Ingredients:
- 2 1/2 sugar
- 1/3 boiling water
- 1 milk
- 1/2 butter
- 1 salt
- 1 vanilla
Instructions:
1. Place half of the cup sugar in a heavy skillet and cook, stirring over medium heat till melted.
2. Add the boiling water and stir till a syrup forms.
3. heat the remaining 2 cups of sugar and milk.
4. Add the cooked sugar mixture and cook to 234* -- soft ball stage.
5. Cool for 10 minutes without stirring.
6. Add the butter, salt and vanilla.
7. Beat till thick enough to spread easily.
8. If frosting becomes too stiff, add some milk.
9. enough frosting for 1 8" or 9" double layer cake.
Title: Mars Bar Chocolate Fondue
Ingredients:
- 8 banana
- 284 marshmallows
Instructions:
1. Chop up the Mars bars and over a very low heat melt while stirring occasionally.
2. When fully melted, add the single cream in small amounts, keeping the heat very low until there are no lumps and the mixture can coat the back of a spoon.
3. Pour into a fondue pot or any bowl and serve eating with banana slices, dried apricots and marshmallows. Watch how fast this disappears!
Title: Pistachio Baklava With Honey and Rose Water
Ingredients:
- 75 water
- 125 white sugar
- 50 honey
- 1 lemon juice
- 1 rose water
- 1 pistachios
- 150 light brown sugar
- 50 ground cinnamon
- 100 ground cardamom
- 1 rose water
- 1 phyllo pastry
- 1 unsalted butter
- 1
- 12
- 75
Instructions:
1. In a saucepan, heat the water, sugar, honey and lemon juice until it comes to the boil and cook for a minute. Now add the orange blossom and rose waters, boil for a few seconds, and remove from the heat. Allow to cool before using on the baklava.
2. Preheat the oven to 200°C.
3. Grind the nuts. We want them to be medium-fine – if they are ground too finely, the resulting filling will be very dense. Combine with the sugar and cinnamon, then add the orange blossom and rose waters and mix well. Set aside.
4. In a dish (I used one 21 x 28cm), brush the base with a little melted butter, then add a sheet of filo. Brush with butter, then add another sheet. Brush with butter, and continue until you have six sheets of filo in the dish. Add the filling, and spread out. Be gentle so you don’t break the pastry. Now add the rest of the pastry, in each case adding a layer, brushing with melted butter, then adding the next. Finish by brushing the sixth sheet with butter.
5. Cut the baklava into pieces – long rectangles, diamonds, squares, or whatever whimsical shapes take your fancy. Do this carefully with a sharp knife and make sure to go all the way through to the base. You might want to leave a border of “scrap” baklava where the pastry is a bit untidy at the edges. This means the final result is neater, and as the cook, you get to enjoy this “angel’s share”.
6. Bake the baklava for 15-20 minutes until crisp and golden. When done, remove from the oven, allow it to sit for a minute, then pour the cooled syrup over the hot baklava. Be sure to get the syrup in between each cut. If you see syrup forming pools in some areas, don’t worry – it will all be absorbed.
7. Allow the baklava to cool fully before serving. Decorate with chopped pistachios and dried pomegranate seeds(**).
8. (*) By this, I mean the lightly aromatic rose water. If you have the much more intense rose extract, then use just a few drops and not a whole tablespoon!
9. (**) To dry pomegranate seeds – remove the red seeds from the white pith, and spread on a non-stick baking tray. Leave in the oven at 60°C (140°F) for several hours until the seeds are dry. They will remain slightly sticky but should keep their colour and not turn brown.
Title: Gooseberry Squares
Ingredients:
- 4 gooseberries
- 2 eggs
- 1 vanilla extract
- 1/4 self raising flour
- 1 caster sugar
- 1 plain flour
- 1/3 icing sugar
- 1/3 butter
Instructions:
1. Grease a 13x9 pan with butter, then cover in tin foil and grease foil again wtih butter.
2. For the base, sift together the dry ingredients and then cut in the butter until the mixture is like coarse crumbs. Press onto tin foil. Bake in an oven at 180' for 10 minutes or until pale golden in colour.
3. Remove from oven.
4. Mix together eggs, sugar, vanilla and flour. Then you can either roughly chop gooseberries and mix in or toss in gooseberries whole and mulch up with your hands (latter gives a more integrated flavour but it is messy).
5. Pour wet mix onto base and put back in the oven for approx 35 minutes or until the top is nicely firm and the berries are showing up brown in places.
6. Enjoy!
Title: Vegan Cashew Creme Frosting
Ingredients:
- 2/3 coconut milk
- 1/3 dates
- 1 raw cashews
- 1/2 vanilla extract
Instructions:
1. Place all of the ingredients in a food processor and puree until smooth, scraping the sides a few times.
2. Store in the refrigerator.
Title: Anise Basil Fruit
Ingredients:
- 1/2 fresh pineapple
- 1 cantaloupe
- 1 lemon juice
- 2 honey
- 2 Grand Marnier
- 2 basil
- 1 mint
Instructions:
1. Combine fruits in bowl.
2. In separate bowl whisk together the lemon juice, honey, liqueur, basil and mint.
3. Toss with the fruit and serve.
Title: Sugar Cookies
Ingredients:
- 1 1/3 shortening
- 2 sugar
- 2 eggs
- 2 vanilla
- 1/4 milk
- 4 flour
- 1 baking soda
- 1 baking powder
- 1 salt
Instructions:
1. Cream shortening and sugar, then add eggs, vanilla and milk.
2. Mix dry ingredients and add to creamed mixture.
3. Blend together and chill for 30 minutes.
4. To cut out shapes roll out 1/4 inch slices.
5. Bake at 325 for 8-10 minutes.
6. You may freeze.
Title: Mom's Chocolate Chip Cookies
Ingredients:
- 1 1/2 brown sugar
- 1 1/2 white sugar
- 1 1/2 eggs
- 4 water
- 1 vanilla
- 2 salt
- 2 baking soda
- 2 flour
- 4 3/4 chocolate chips
- 1
Instructions:
1. Preheat oven to 350.
2. Blend together first 8 ingredients.
3. Slowly mix in flour.
4. Hand mix in chocolate chips.
5. Drop by rounded spoonfuls onto cookie sheet.
6. Bake appr. 9-11 minutes or until light brown.
Title: Smooth and Creamy Creme Caramel
Ingredients:
- 3 sugar
- 1/2 water
- 4 vanilla bean
- 1/2 eggs
- 4
- 8
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. (this method prevents crystallization).
3. Over medium high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color for 5 - 10 minutes. Immediately remove from the heat.
4. Meanwhile, set a 9" cake pan nearby. When the caramel is cooked, quickly pour into the cake pan and swirl to coat the sides (do this very carefully to not burn yourself) . Set aside to cool.
5. In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse.
6. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1 cup sugar.
7. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean, scraping seeds of vanilla bean and returning it to the egg mixture. Discard vanilla bean shell.
8. Pour the mixture into the caramel-lined cake pan and place in a hot water bath.
9. Bake in the center of the oven until dry and set in the center, 45 - 50 minutes.
10. Remove from the water bath and let cool. Refrigerate for at least 4 hours or refrigerate until ready to serve (up to 24 hours). Turn onto a serving platter.
11. NOTE: Vanilla bean is always preferred because it imparts a pure deep flavor as opposed to vanilla extract. I've used vanilla extract (do not use imitation) many a time due to the cost of the vanilla bean. The next best thing to vanilla bean is pure vanilla bean paste - Nielson Massey brand carries this item. But if you can afford it, go with the vanilla bean!
Title: Cholesterol Free, Low Fat Cookies W/ Icing
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 2 raw sugar
- 1 baking powder
- 1/4 applesauce
- 1/4
- 2
Instructions:
1. Preheat oven to 375. Mix all ingredients with a fork. You can put this in the fridge if you're oven isn't ready to go since it's easiest to cut dough when it's still cold.
2. Flour surface and roll out dough to about 1/2 inch thick. If you refrigerated the dough & it's cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.
3. Cut with cookie cutters. Place on parchment paper on cookie sheet. Bake immediately for 15 minutes. Don't let them get brown. Brown means over cooked in this case.
4. Let cool on cooling racks. When completely cooled, frost with Kittencal's frosting #: 261889 It's so good, just confectioner's sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting. Let set for 15 minutes before eating.
Title: Mini Dark Chocolate Fudge Peppermint Cakes
Ingredients:
- 10 eggs
- 2 granulated sugar
- 1 vanilla
- 1 1/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/4 baking soda
- 1/2 salt
- 1 instant coffee
- 3/4 hot water
- 1 unsalted butter
- 8 cream cheese
- 1 powdered sugar
- 5 -6 heavy cream
- 4 heavy cream
- 1/3 corn syrup
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Butter or lightly spray 2 large 12×18-inch baking sheets with sides with nonstick spray. Line bottom of pan with parchment paper then butter again or lightly spray with nonstick spray.
2. In a large mixing bowl beat egg yolks and 2 cups sugar with electric mixer on medium speed until well combined; beat in vanilla. In a small bowl whisk together flour cocoa powder, baking soda, and salt until mixed. Stir coffee into water until dissolved. Alternated adding flour mixture and coffee into eggs/sugar mixture while beating with electric mixer on low speed just until combined.
3. In a separate large mixing bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cake batter until just combined.
4. Spread batter into prepared pans. Bake at 350 degrees F for about 14-18 minutes or until toothpick inserted comes out clean. Cool slightly then run a knife along edges of pan to loosen cake. Turn cake over on work surface and remove parchment paper. Cool completely then using a 3-inch round biscuit or cookie cutter (or sharp knife) cut out cake into circles.
5. Prepare frosting by mixing together butter and powdered sugar in a large mixing bowl with electric mixer on medium speed. Beat in peppermint extract. Beat in powdered sugar 1 cup at a time until desired consistency.
6. Place a cake layer on work surface, top with frosting, then sprinkle with crushed candy canes, top with another cake layer and repeat with frosting, then candy canes, then top with a third cake layer. Repeat with remaining cake, frosting, and crushed candy canes. If there are any crushed candy canes left, sprinkle around sides of cakes.
7. Place heavy cream in a microwave safe bowl and microwave on high power in 30 second intervals until very hot and bubbly. Pour over chocolate chips in a bowl and stir together with corn syrup until smooth. (If mixture is not completely melted, microwave on half power in 15 second intervals, stirring after each interval, until smooth.) Cool slightly then spoon over tops of each cake. Store cakes in refrigerator until ready to serve. Cover cakes if storing for more than a few hours. Top with candy cane candy if desired before serving.
8. NOTE: Candy Cane Candy - place crushed candy canes on parchment paper or silpats and bake in 350 degrees F oven for 5-8 minutes or until melted. Cool completely then break into pieces.
Title: Raspberry Almond Cream
Ingredients:
- 125 cream cheese
- 1/2 icing sugar
- 2 amaretto liqueur
- 3/4 fresh raspberries
- 3
Instructions:
1. In a large bowl, beat together cream cheese, sugar and liqueur until smooth. Continue beating and pour in cream in a steady stream.
2. (Mixture should be the consisency of whipped cream at all times; if it looks soft, stop adding the cream and continue to beat until mixture thickens.).
3. Line bottom of each of six dessert bowls with 1/3 cup of respberries. Mound almond cream equally over each, then top with remaining berries.
Title: Sponge Cake - Dairy Free
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1/4 salt
- 1/2 baking powder
- 6 eggs
- 1 cream of tartar
- 1/4 cold water
- 1 vanilla
- 2 lemon juice
- 2 fresh lemon rind
Instructions:
1. In bowl, sift together flour, 1 cup sugar, salt and baking powder.
2. In another bowl, combine egg whites and cream of tartar.
3. Beat until think.
4. Slowly add 1/2 cup sugar and beat until mixture is stiff.
5. In a third bowl combine egg yolks, water, vanilla, lemon juice and grated rind.
6. Add this to the dry mixture and beat for 1 minute.
7. Slowly fold in egg white, blending well.
8. Pour into ungreased 10 inch tube pan.
9. Bake for 40- 45 minutes at 350.
10. Invert pan and cool for 1 hour before removing cake from pan.
Title: Chocolate Beer Cake
Ingredients:
- 1/3 butter
- 1 sugar
- 2 flour
- 2 baking powder
- 1 3/4 baking soda
- 1 salt
- 1/2 beer
- 1/2
- 3/4
- 2
Instructions:
1. Cream butter, add sugar slowly and beat well. Add the egg yolks one at a time, beating well after each addition.
2. Add the chocolate which has been melted over low heat and cooled. Beat until smooth.
3. Sift together three times the flour, baking powder, soda and salt. Add to the butter alternately with the beer, a little at a time, and blend well.
4. Beat the egg whites until stiff but not dry and fold inches.
5. Bake in a buttered loaf pan (9×5×3) about 30 minutes in a preheated 375º oven. Serve plain or frost with a frosting.
Title: Almond Vanilla Cookies
Ingredients:
- 1 2/3 flour
- 1 baking powder
- 1/2 salt
- 1/4 butter
- 1/2 sugar
- 1/3 vanilla
- 2
- 1
- 36
Instructions:
1. Preheat oven to 350° and cover 2 cookie sheets with parchment paper.
2. In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
3. In a large mixing bowl cream butter and sugar until light and fluffy.
4. Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
5. Form dough into 36 balls and place a whole almond in center of each ball.
6. Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
7. Note: I baked my second batch at 325° but it could just be my oven that runs hot.