lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Shortbread Cookies
Ingredients:
- 60 hazelnuts
- 100 unsalted butter
- 40 powdered sugar
- 1 vanilla
- 1 all-purpose flour
- 135 salt
- 1/4 hazelnuts
- 30
Instructions:
1. If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
2. Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
3. Put all the ingredients into a large bowl.
4. Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
5. Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
6. Work with half the dough at a time, keeping the rest refrigerated.
7. Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
8. Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
9. Let sit until cool. Sprinkle with additional powdered sugar.
Title: Texas Turtle Sheet Cake
Ingredients:
- 2 granulated sugar
- 2 self-rising flour
- 1 butter
- 1 strong black coffee
- 1/3 eggs
- 2 buttermilk
- 1/2 butter
- 1/4 buttermilk
- 4 powdered sugar
- 3 pecans
- 2 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
2. In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
3. Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
4. Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
5. Remove from heat and use a wire whisk to gradually mix in powdered sugar, 1/2 cup at a time.
6. Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.
7. Tip: If you don’t have buttermilk, no worries. Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let it sit a few minutes, before you add it to the other ingredients.
Title: Delicious Dairy-Free Sugar Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 2 soymilk
- 1 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
2. Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
3. Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
4. Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
Title: APPLE CAKE
Ingredients:
- 2 granulated sugar
- 1 1/2 eggs
- 3 flour
- 3 vanilla extract
- 2 baking soda
- 1 salt
- 1 apples
- 3 pecans
- 2 dark brown sugar
- 1 butter
- 1/4 heavy cream
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Combine sugar and oil and beat well. Add eggs, one at a time. Sift dry ingredients and stir into egg mixture.
3. Beat in apples, nuts and vanilla extract.
4. Pour into a buttered spring-form tube pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean.
5. For the Glaze.
6. Combine ingredients and boil for 3 minutes. Reserving 1/3 cup, pour over the hot cake. Cool and.
7. remove from pan. Just before serving, pour remaining Glaze over.
Title: Pumpkin Whoopee Pies(Cook's Illustrated)
Ingredients:
- 1 pumpkin puree
- 2 eggs
- 3/4 granulated sugar
- 2 vanilla extract
- 2 ground cinnamon
- 2 ground nutmeg
- 1/2 all-purpose flour
- 4 baking powder
- 4 baking soda
- 2 table salt
- 1 unsalted butter
- 8 cream cheese
- 4 marshmallow cream
- 3/4 table salt
- 1/4 vanilla extract
- 1 confectioners' sugar
- 1 1/4
Instructions:
1. For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
3. Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
4. For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar, beating until smooth, about 1 minute.
5. Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).
Title: Idaho County Applesauce Cake
Ingredients:
- 2 flour
- 2 salt
- 3/4 cinnamon
- 1 1/2 clove
- 1/4 nutmeg
- 1/2 allspice
- 1/2 baking powder
- 1 1/2 baking soda
- 1/2 eggs
- 2 applesauce
- 1 1/2
Instructions:
1. Sift first nine ingredients together.
2. Add the eggs one at a time mixing well after each egg.
3. Add applesauce alternately beat mixture until smooth.
4. Pour into greased 13x9x2 inch pan or 2 8-inch cake tines.
5. Bake in pre-heated oven at 350 for 50 minutes.
6. Cool then frost.
Title: Morton's Legendary Hot Chocolate Cake
Ingredients:
- 1 1/2 unsalted butter
- 12 granulated sugar
- 8 bittersweet chocolate
- 7 eggs
- 1 1/2 confectioners' sugar
- 3/4 all-purpose flour
- 18 fresh raspberries
- 6 vanilla ice cream
Instructions:
1. Preheat oven to 350.
2. Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
3. Tap out the excess sugar.
4. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
5. Remove the top of the double boiler pan from the heat.
6. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
7. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
8. Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
9. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
10. Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
11. Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
12. The centers will be soft but not sticky.
13. Remove the cakes from the oven and immediately invert each onto a serving plate.
14. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Title: Nutella Buttercream Frosting
Ingredients:
- 3/4 unsalted butter
- 3/4 confectioners' sugar
- 3 heavy cream
- 2 salt
- 1 hazelnut extract
- 1 vanilla extract
- 1/2
Instructions:
1. Beat butter and nutella on medium high speed until creamy about 2 mins.
2. Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
3. After every 1 cup of confectioner's sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
4. Add vanilla, heavy cream, and hazelnut extract if you are using it.
5. Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
6. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
Title: Banana Cupcake With Peanut Butter Frosting
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 banana
- 1/4 buttermilk
- 2 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 peanut butter
- 2 1/2 confectioners' sugar
- 3 milk
Instructions:
1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 16 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
3. In a small mixing bowl, cream the peanutbutter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
Title: Ladyfingers for Diane
Ingredients:
- 3 eggs
- 6 white sugar
- 3/4 cake flour
- 6 icing sugar
Instructions:
1. Preheat oven to 350F degrees; brush 2 baking sheets with small amount of softened butter, then line with parchment paper; set aside.
2. Place egg whites (this will work best if whites are at room temperature) in a mixing bowl and beat with an electric mixer until stiff peaks form.
3. Slowly beat in the white sugar; continue beating until stiff peaks form again; the meringue should be smooth and glossy.
4. In a separate bowl, with a fork, lightly beat the egg yolks, then fold into the meringue (what you've made with the whites) with a wooden spoon.
5. Sift the flour over the mixture and then gently fold in.
6. You will now need a pastry bag with a large, plain tip fitted into it.
7. Fill pastry bag with the ladyfinger batter.
8. Onto the prepared baking sheets, pipe strips of batter 5 inches long and 3/4 inch wide diagonally, leaving 1 to 2 inches between each strip.
9. Sprinkle half the icing sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
10. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on your work surface to remove excess icing sugar; repeat with other sheet.
11. Place sheets side by side in preheated oven and bake, without opening the oven door at all, for 10 minutes.
12. Then, rotate the baking sheets front to back so the ladyfingers colour evenly.
13. Cook until lightly golden, about 5 more minutes.
14. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.
Title: Harvest Apple Streusel Squares
Ingredients:
- 2 graham cracker crumbs
- 3/4 butter
- 1/2 pecans
- 1 cream cheese
- 1 sweetened condensed milk
- 2 eggs
- 1 brown sugar
- 1/2 flour
- 1/2 ground cinnamon
- 1/4 butter
- 1/4 dried cranberries
- 1/2 pecans
- 1/3
Instructions:
1. Combine graham crumbs with butter and pecans; press evenly onto parchment paper-lined 13x9-inch baking pan.
2. Beat cream cheese until fluffy; beat in Eagle Brand and eggs. Pour over prepared crust. Spoon apple filling cream cheese layer.
3. Combine brown sugar, flour and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
4. Bake in preheated 350F oven 35-40 minutes or until golden.
Title: Apples With Rosemary
Ingredients:
- 4 apples
- 3 butter
- 3 caster sugar
- 1 rosemary
- 1
- 3
Instructions:
1. Place all of the ingredients, except the cream, into a hot pan. Cook on medium high heat for 2–3 minutes. Add the cream and continue to cook for 2 minutes.
2. Serve hot with vanilla ice cream and garnish with edible flowers and the thinly sliced apple.
Title: Cherry Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 cherry pie filling
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake mix according to package directions, using the eggs, water, and oil.
3. Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
4. Remove 24 cherries from cherry pie filling and set aside.
5. Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
6. Bake in preheated 350 degree oven for 20-25 minutes.
7. Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
8. Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.
Title: Pressure Cooker Rice Pudding
Ingredients:
- 1 butter
- 1 long grain rice
- 1/2 sugar
- 1 water
- 2 milk
- 1/2 salt
- 1 egg
- 1/4 vanilla
- 1
Instructions:
1. Melt butter in cooker and pour rice in and cover totally with butter.
2. Add the sugar, milk, water and salt.
3. Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
4. In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
5. Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
6. Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.
Title: Kittencal's Old Fashioned Rice Pudding
Ingredients:
- 3/4 rice
- 3/4 - 1 sugar
- 1 salt
- 1 milk
- 1 half-and-half
- 1 evaporated milk
- 1 vanilla
- 3 raisins
- 3 cornstarch
- water
Instructions:
1. In a large heavy-bottom saucepan, cook rice according to package.
2. Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
3. Mix, and simmer on low heat for 20 minutes.
4. In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
5. Let cool, add the raisins.
6. enjoy!
Title: Armpit Fudge
Ingredients:
- 1/16 powdered sugar
- 1 butter
- 2 cream cheese
- 1 vanilla
- 2
- 1
Instructions:
1. Put all ingredients in the bag.
2. squeeze out air.
3. place bag underneath arm and squish until all the ingrediants are mixed and creamy.
4. snip corner and sqeeze out fudge. Enjoy!
Title: Super Easy King Cake
Ingredients:
- 1 cream cheese
- 8 powdered sugar
- 1 cinnamon
- 1 pecans
- 1 1/2 confectioners' sugar
- 3 -5 milk
- 1 vanilla extract
Instructions:
1. On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact. In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and blended. Spread over dough to within an inch of each side. If you choose to add cinnamon and pecans sprinkle them on now. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.
2. Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour. Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool. Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens.
Title: Oatmeal Peanut Butter Scotchies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1 baking soda
- 1 1/2 brown sugar
- 1 butter
- 2 margarine
- 1 eggs
- 1 water
- 1 1/2 quick oats
Instructions:
1. Preheat oven to 375 degrees.
2. Mix flour, baking powder, salt and baking soda.
3. Then add butter, brown sugar, eggs and water.
4. Stir in quick oats and peanut butter morsels.
5. Chill dough for short amount of time.
6. Bake about 12 minutes or so.
7. *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.
Title: Chocolate-Caramel Pecan Cakes
Ingredients:
- 2 sugar
- 3/4 pecan halves
- 1/2 sour cream
- 1/4 egg
- 3/4
- 1
- 1/3
Instructions:
1. For cakes, spray individual six 1-cup oven-proof bowls or custard cups with vegetable oil; lightly blot out excess. Coat evenly with sugar; set aside. Place pecans on a microwave-proof plate. Microwave, uncovered, on HIGH 1-2 minutes or until fragrant, stirring every 30 seconds. Watch careful so as not to burn. Set aside six pecan halves for garnish.
2. Combine chocolate morsels and oil in a large mixing bowl. Microwave 30-60 seconds or until smooth, stirring every 30 seconds; just until fully melted. It should NOT be bubbly. Add sour cream and egg; whisk until smooth. Grate the remaining pecans and place into batter bowl. (Use your shredding disk of your food processor). Add cake mix and mix with a spatula just until combined.
3. Divide batter evenly among prepared bowls. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in centers comes out clean. (Tops of cakes will appear wet, but edges will appear cooked and dry.) Carefully remove bowls from microwave. Invert bowls onto a cutting board using tongs; leave bowls over cakes and cool 5 minutes. Remove cups and release cakes.
4. For sauce, combine ice cream topping and chocolate morsels in a small mixing bowl. Microwave on HIGH 30-45 seconds or until melted and smooth, stirring once. Place (keeping upside down) cakes onto serving plates; top evenly with sauce and reserved pecans.
Title: Chocolate Peanut Butter Cake
Ingredients:
- 2 miniature marshmallows
- 1 water
- 1 1/4 peanut butter
- 3/4 eggs
- 1/3
- 3
- 1
Instructions:
1. Sprinkle marshmallows into a greased 13 inch by9 inch baking pan.
2. In a large mixing bowl, combine cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds.
3. Beat on medium for 2 minutes or until smooth.
4. Pour over marshmallows; sprinkle chocolate chips over top.
5. B ake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
Title: Animal Pawprint Cookies
Ingredients:
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Grease cookie sheets.
3. Let dough stand at room temperature about 15 minutes.
4. Combine dough and cocoa in large bowl; beat at medium speed of electric mixer until well blended.
5. For each cookie, shape dough into 1 (1-inch) ball and 4 (1/4-inch) balls.
6. Place large ball on prepared cookie sheet; place smaller balls on one side of large ball.
7. Bake 12 to 14 minutes or until cookies are set and no longer shiny.
8. Remove from oven; immediately place regular-sized peanut butter chip on first "toe" and place mini peanut butter chips on remaining "toes" of each cookie.
9. Transfer cookies to wire racks to cool completely.
Title: Easy Black Forest Dessert
Ingredients:
- 1 cold water
- 1 cherry pie filling
- 1
- 21
- 2
Instructions:
1. Place cake mix, water and yogurt in a mixer bowl.
2. Beat or whisk the ingredients together on medium speed for 2 minutes.
3. Divide batter evenly between two sprayed Wilton Fanci-Fill cake pans.
4. Bake at 350 degrees for 25 minutes.
5. Let cool in pans for 10 minutes.
6. Remove cooled cakes from the pans.
7. Add one can of pie filling to the indention in one of the cakes.
8. Freeze the other cake for another day.
9. Before serving, top each piece of cake with the Reddi Whip as desired.
Title: Strawberry Rhubarb Cobbler
Ingredients:
- 1 strawberry
- 1 rhubarb
- 2 lemon juice
- 2/3 sugar
- 1 butter
- 1 1/3 all-purpose flour
- 2 baking powder
- 3 brown sugar
- 1 lemon, zest of
- 3 oatmeal
- 3 pecans
- 1 cinnamon
- 1/3 butter
- 1 milk
- 2 icing sugar
Instructions:
1. Preheat oven to 400 degrees F.
2. Butter a 9 inch by 9 inch baking dish.
3. Combine strawberries, rhubarb, lemon juice, sugar and butter.
4. Place in bottom of pan.
5. For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon.
6. Cut in butter until it is in tiny bits.
7. Sprinkle mixture with milk.
8. Stir together just until a heavy batter is formed.
9. Drop batter by spoonfuls over top of the rhubarb.
10. Bake 35 to 40 minutes.
11. Allow to cool before serving.
12. Sprinkle with icing sugar.
13. Serve with a scoop of vanilla ice cream.
Title: Not-So-Classic Classic Tiramisu
Ingredients:
- 6 white sugar
- 1 1/4 mascarpone cheese
- 1 1/4 heavy whipping cream
- 1 3/4 ladyfingers
- 2
- 1/3
- 1
Instructions:
1. Lightly whisk egg yolks and sugar in a small saucepan, and heat over low heat on a double boiler for 10 minutes. Constant whisking is good to prevent sticking to the base. The colour will slowly lighten, and Remove from heat, whip until pale in colour.
2. Gently stir the mascarpone cheese in the container with a fork before adding to the yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks (not as soft as we would usually use them). Slowly fold into the yolk mixture and set aside.
3. Depending on what you use, layer the glass bowl with half of the lady fingers (or half of the angelfood cake, which is very absorbent, mmmm!) Brush with coffee liqueur (or espresso, or bailey's). Spoon half of the cream filling over the lady fingers/cake. Repeat ladyfingers, coffee liqueur and top off with the rest of the fillings. Garnish with cocoa powder and chocolate shavings. Refrigerate several hours or overnight.
4. P.S. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. I especially enjoy using Cadbury's Triple Chocolate, so the shaving comes out in 3 colours!
Title: Raspberry Almond Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1/4 salt
- 1/2 vanilla
- 1 egg
- 1 flour
- 3/4 powdered sugar
- 1 milk
- 1
Instructions:
1. Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.
2. Wrap in waxed paper and chill well. (overnight).
3. Roll into very small balls - around 1/2 inch.
4. Dip into slightly beaten egg white, then roll in crushed almonds.
5. Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
6. Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.
7. Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.
8. When cookies are cool, frost with a dab of frosting.