lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Lemon Pie
Ingredients:
- 1 3/4 milk
- 2 vanilla flavor instant pudding and pie filling mix
- 1 Cool Whip Topping
- 1 graham cracker pie crust
- 6 lemon
- 1
Instructions:
1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 1 minute.
2. Add lemonade concentrate; beat an additional minute or until well blended (mixture will be thick.) Gently stir in whipped topping.
3. Spoon into crust.
4. Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Decorate with sliced lemons before serving.
Title: Orange Trifle With Grand Marnier Cream
Ingredients:
- 12 -14 oranges
- 1/2 Grand Marnier
- 1 Grand Marnier
- 12 mascarpone cheese
- 3/4 marmalade
- 3/4
- 2
Instructions:
1. Zest 5 oranges using fine side of a box grater or a razor-sharp grater, such as a Microplane; set zest aside. With a serrated knife, cut ends off all oranges. Set 1 orange cut side down on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a strainer set in a bowl, slice next to each thin white membrane into the center of the orange, releasing segments of orange into strainer and leaving membranes behind. Squeeze juice from membranes into strainer and discard them. Repeat with remaining oranges until you have 4 cups segments and 1/2 cup juice (save remainder of both for other uses); put in separate bowls.
2. Add zest and 1/2 cup liqueur to bowl of juice and set aside.
3. In a stand mixer, combine mascarpone and cream and whisk until stiff peaks form. Add 1/2 cup marmalade and whisk to blend.
4. Arrange a third of the pound cake slices evenly in the bottom of a 3-qt. trifle bowl or other straight-sided bowl. Using a pastry brush, soak cake with 1/4 cup liqueur mixture. Dollop a third of the marmalade cream on top of cake. Arrange 1 cup orange segments over cream, making sure widest part of segments lies against the side of the bowl. Repeat with 1 more layer of cake, pressing down on it slightly before layering on same amounts of liqueur mixture, cream, and oranges. Arrange last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over cake, and arrange remaining 2 cups oranges in a decorative spiral.
5. In a microwave-safe bowl, heat remaining 1/4 cup marmalade with remaining 1 tablespoons liqueur until hot; stir to combine. Brush warm marmalade over orange slices. Chill until ready to serve.
Title: Caramel-Pecan Pumpkin Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/4 shortening
- 4 -5 cold water
- 2 eggs
- 1 pumpkin
- 1/4 milk
- 1/2 granulated sugar
- 1 all-purpose flour
- 1 lemon peel
- 1/2 vanilla
- 1/4 salt
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground allspice
- 1/2 brown sugar
- 1/2 pecans
- 2 butter
Instructions:
1. In a medium mixing bowl stir together the flour and salt.
2. Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
3. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
4. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
5. Form dough into a ball.
6. On a lightly floured surface, flatten the ball of dough with hands.
7. Roll dough from center to the edges forming a circle about 12 inches in diameter.
8. Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
9. Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
10. In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
11. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
12. Pour pumpkin mixture into pastry-lined pie plate.
13. Cover the edge of the pie with foil to prevent overbrowning.
14. Bake in a 375 degree F oven for 25 minutes.
15. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
16. Remove foil from pie
17. Sprinkle brown sugar mixture over top of pie.
18. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
19. Cool on a wire rack.
20. Cover and refrigerate within 2 hours.
Title: White Fruitcake
Ingredients:
- 2 coconut
- 1 1/2 light raisins
- 1 1/2 flour
- 1 1/2 salt
- 1 baking powder
- 1 2/3 butter
- 1 sugar
- 1 eggs
- 1
- 2
- 4
Instructions:
1. Cream together butter, sugar, and almond extract.
2. Add eggs one at a time, beating well after each addition.
3. Add remaining dry ingredients alternately with pineapple juice.
4. (Make three dry and three liquid additions, combining lightly after each).
5. Add floured fruit, mix well.
6. BAKING: Place batter in prepared cake pan/pans.
7. Can be baked in a spring form pan, Bundt pan or 2 loaf pans.
8. Bake times will vary depending on pan size chosen so time shown is only an estimate.
9. You the instruction given to test for doneness.
10. Put a small pan filled with water in the oven.
11. (To prevent the cake from drying too much) Place pan/pans in oven.
12. Bake at 275°F for 2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.).
Title: Peanut Butter and Jam Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 brown sugar
- 1/4 sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/2 salt
- 1/2 baking soda
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, cream together butter, peanut butter, and sugars.
3. Add egg and vanilla, mix until smooth.
4. In a small bowl, mix flour, salt and baking soda.
5. Stir into butter mixture until completely blended.
6. Form dough into balls and flatten with thumb, on cookie sheet, to make a well.
7. Drop 1 tsp of jam into each well.
8. Bake until lightly browned around the edges, 10-12 minutes.
9. Let cool on cookie sheet for 1 min before removing.
Title: Chocolate Tunnel Pound Cake
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 5 milk
- 1
- 3
- 2
Instructions:
1. Combine flour, baking powder and salt.
2. Stir well to blend.
3. Beat sugar, oil and vanilla extract thoroughly in a large mixer bowl.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in flour mixture alternately with milk.
6. Divide batter in half.
7. Stir both chopped and melted chocolate into one half, mix well.
8. Spoon half of plain batter into greased 10" tube pan; top with chocolate batter and then remaining plain batter.
9. Bake at 350 for 50-55 minutes or until toothpick inserted in centre comes out clean.
10. Cool 15 minutes; remove from pan and cool completely on wire rack.
11. Sprinkle with icing sugar if desired.
Title: Fresh Fruit Salad
Ingredients:
- 6 limes, juice of
- 2 of fresh mint
- 3
- 2
Instructions:
1. COMBINE fruit in large bowl.
2. Add lime juice, nectar and mint; toss gently to coat.
3. Refrigerate until ready to serve.
Title: Mocha Raspberry Snack Cake
Ingredients:
- 1 unsalted butter
- 3 eggs
- 2 granulated sugar
- 1 mayonnaise
- 1 pure vanilla extract
- 1/3 ground cinnamon
- 1/2 brewed coffee
- 1/2 cold water
- 1/4 all-purpose flour
- 2 baking soda
- 1 1/2 fresh raspberry
- 2/3 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9- by 13-inch baking pan, then line it with wax paper or parchment paper.
3. Whisk together eggs, sugar, mayonnaise and vanilla in a large bowl.
4. Place cocoa and cinnamon in small heat-proof bowl; whisk in the coffee and cold water until blended.
5. Add coffee mixture to the egg mixture in 3 parts, whisking to blend after each addition.
6. Add flour and baking soda and whisk until smooth.
7. Stir in chocolate chips until mixed, then gently fold in raspberries.
8. Pour batter into prepared pan.
9. Bake cake until a toothpick inserted in the center comes out clean, about 1 hour.
10. Let the cake cool for 10 minutes, then invert onto a rack and let cool for about 1 hour.
11. Dust cake with cinnamon, then confectioner's sugar, and cut into triangles.
Title: Apple Crisp
Ingredients:
- 7 apples
- 2 lemon juice
- 1 1/2 brown sugar
- 1 flour
- 2 rolled oats
- 4 cinnamon
- 3/4 butter
Instructions:
1. Arrange apples in a buttered, 9 x 13" pan.
2. Sprinkle with lemon juice.
3. Combine sugar, flour, oats and cinnamon.
4. Cut in butter until crumbly.
5. Press mixture over apples.
6. Bake at 350 degrees, 45-50 minutes.
Title: Chocolate Banana Bread Pudding
Ingredients:
- 1 bananas
- 3 eggs
- 4 half-and-half
- 2 sugar
- 3/4
- 2/3
Instructions:
1. Cut bread into 1/2-inch pieces.
2. Slice bananas into 1/2-inch chunks.
3. In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended.
4. Gently stir in bread, bananas, and chocolate chips to combine.
5. Cover and refrigerate bread mixture at least 1 hour, occasionally pressing down bread to absorb cream mixture.
6. Preheat oven to 350 degrees.
7. Grease 9-inch round springform or cake pan (at lease 2-inches deep).
8. Spoon mixture into pan. Pan will be very full.
9. Bake bread pudding, covered, 35 minutes.
10. Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean.
11. Cool pudding slightly on wire rack to serve warm.
Title: Dirty Frosting (Chocolate)
Ingredients:
- 1/4 butter
- 1/4 bittersweet chocolate
- 3 milk
- 2 powdered sugar
- 3 water
- 1/4
Instructions:
1. Melt chocolate and butter together.
2. In a mixer, combine the chocolate, and half of the sugar.
3. If frosting is too thick, mix in water.
4. Mix in the rest of the ingredients. If frosting seems too thick, or too runny more milk, or sugar can be added.
Title: Rodgrod Med Flod
Ingredients:
- 1 1/4 water
- 2 1/2 sugar
- 8 vanilla essence
- 2 potato flour
- 4
Instructions:
1. Wash and pick over the fruit, then crush the fruit with a fork.
2. Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
3. Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
4. Measure the liquid and, if necessary, make up to 3 cups with water.
5. Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
6. Decorate with whipped cream and almonds.
Title: Chiffon Cake
Ingredients:
- 2 1/4 flour
- 3 baking powder
- 1 1/2 sugar
- 1 salt
- 1 water
- 5 cream of tartar
- 1/2
- 3/4
- 2
- 5
- 1/2
Instructions:
1. Preheat oven to 325.
2. Sift flour once, then measure, sift again with baking powder.
3. Add sugar, salt and vanilla.
4. Then make a well out of sugar and flour, add egg yolks, mazola oil, water, and grated orange rind.
5. Then mix well with electric mixer.
6. Place egg whites in bowl with cream of tartar, beat until egg whites stand in peaks, then pour flour mixture over egg whites a little at a time. Fold in with rubber or wooden spatula, Do Not beat just stir enough to mix.
7. Bake in either layer cake or tube pan, if in tube pan bake at 325 for 70-70 minutes. If in layer pan bake at about 350 for about 45-50 minutes.
8. Do Not Grease Pan.
Title: Truffle Torte
Ingredients:
- 5 rum
- 5 chocolate
- 450 amaretti
- 570 cocoa powder
- 75
Instructions:
1. Line a 23 cm cake tin, lined with silicone paper. Brush the sides and base lightly with groundnut oil.
2. Sprinkle the crushed biscuits all over the base of the tin.
3. Next break the chocolate into sections and put it in a heat proof bowl, with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.
4. In a separate bowl, beat the cream until only very slightly thickened.
5. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin.
6. Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
7. Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
8. To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Serve with cream. If you like, add a couple of tablespoons of amaretti liqueur to the cream.
Title: Moist Almond Cake
Ingredients:
- 1 1/3 granulated sugar
- 3/4 almond paste
- 10 unsalted butter
- 6 eggs
- 1 Amaretto
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
Instructions:
1. Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
2. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
4. Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
5. Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
6. Cool the cake on a rack before serving.
Title: Chocolate Raspberry Slice
Ingredients:
- 2 flour
- 4 icing sugar
- 1/4 butter
- 250
- 1
Instructions:
1. Preheat oven to 180°C.
2. Melt butter and add to sifted flour, cocoa and icing sugar.
3. Keep 1/3 of mix aside, press the rest into a greased tray.
4. Top with jam.
5. Crumble the rest of the mix over the top, press lightly.
6. Bake 20-30 mins till golden.
7. Cut into fingers while warm.
Title: Frozen Chocolate Oreo Souffles
Ingredients:
- 3 milk
- 2 chocolate instant pudding
- 1 1/2 Cool Whip Topping
- 16 maraschino cherries
- 8
Instructions:
1. Pour milk into medium bowl.
2. Add the two dry pudding mixes.
3. Beat with a wire whisk 2 minutes.
4. Gently stir in thawed whipped topping.
5. Spoon 2 Tablespoons of the chopped cookies into each of eight (1-cup/250mL) paper drinking cups.
6. Cover evenly with half of the pudding mixture.
7. Repeat layers.
8. Cover with foil paper.
9. Freeze for 5 hours or until firm.
10. Remove from freezer about 15 minutes before serving.
11. Let stand at room temperature to soften slightly.
12. Peel away paper to unmold soufflés onto dessert plates.
13. Top with a maraschino cherry.
14. Store any leftover soufflés in the freezer.
Title: Gianduja Mousse
Ingredients:
- 1/2 creme fraiche
- 1/4 brandy
- 1 1/2 hazelnut-flavored liqueur
- 1/2 heavy cream
Instructions:
1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy or hazelnut liqueur, at low speed until smooth.
2. In another bowl, beat the heavy cream until firm peaks form.
3. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain.
4. Spoon the mousse into small bowls and refrigerate for 20 minutes.
5. Serve with the chocolate wafer cookies.
Title: Apple Puff Bake
Ingredients:
- 1/2 sugar
- 2 sugar
- 1/2 water
- 2 baking apples
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/4 shortening
- 6 milk
- 1 half-and-half cream
- 1/4 - 1/2 butter
- cinnamon
Instructions:
1. Set oven to 450 degrees.
2. In a small saucepan, heat water & 1/2 cup sugar to boiling; reduce the heat, simmer for 5 minutes.
3. Peel and core, and cut the apples in half; place in a shallow greased baking dish; pour the sugar mixture over the apples.
4. In a medium bowl, combine the flour, baking powder and salt; cut in the shortening with a pastry blender until crumbly.
5. Stir in the milk to make dough.
6. Top each apple half with a mound of dough (cover the apple well with the mound of dough).
7. Make a hollow in the center of each mound of dough.
8. Mix together the butter, remaining 2 tablespoons of sugar, and the cinnamon; spoon in hollows of dough.
9. Bake for 25-30 minutes, or until apples are tender.
Title: Christmas Pudding
Ingredients:
- 1 1/2 raisins
- 1 currants
- 1/2 lemon, juice and zest of
- 1 orange, juice and zest of
- 1 brandy
- 1/2 unsalted butter
- 3/4 dark brown sugar
- 3/4 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 mixed spice
- 1/4
- 1
Instructions:
1. Mix the dried fruits with the lemon and orange zest and juice in a large bowl. Leave for 10-12 hours to soak.
2. In a separate large bowl, mix the butter and sugar together until smooth. Stir in the eggs until combined. Add the breadcrumbs, flour, baking powder, salt and mixed spice and stir together until just combined.
3. Pour the contents of the dried fruit bowl into the batter and gently mix to combine.
4. Pour into a greased 6-cup pudding basin (or a heatproof mixing bowl). Cover with a piece of baking paper and secure around the top with cooking twine. Lower into a large pot half-filled with simmering water. Cover the pot and leave on the stove to simmer, steaming the pudding, for 5 hours. Keep an eye on it as it steams, topping it up with more water as needed.
5. Leave to cool then store in a cool part of the house for up to 7 days. When you're ready to eat it, just steam again for 1 hour. Tip out onto a serving platter and serve warm with whipped cream.
Title: Soft Molasses Cookies
Ingredients:
- 1 shortening
- 1/2 sugar
- 1 molasses
- 1 baking soda
- 2 flour
- 3 salt
- 1/2
Instructions:
1. Soften lard.
2. Cream withsugar and mix with molasses.
3. Add sour milk, soda, and water.
4. Mix well.
5. Sift in flour and salt.
6. Roll out quickly and lightly on floured board to 3/8 inch thick.
7. Cut with a teacup-sized cutter.
8. Bake in greased cookie sheet at 350 for 12 minutes.
9. This is a big cookie that melts in your mouth.
Title: Oaty Raspberry & Blueberry Muffins
Ingredients:
- 225 baking powder
- 1 salt
- 1 rolled oats
- 50 unsalted butter
- 75 caster sugar
- 100 eggs
- 75 milk
- 2 blueberries
- 200 raspberries
- 75
- 100
Instructions:
1. Preheat the oven to 200°C/gas6.
2. Place paper cases in a 12 hole muffin tin.
3. Sieve the flour, baking powder & salt into a bowl, then stir in the oat bran & rolled oats. In another bowl, mix together the butter, sugar, eggs & milk.
4. Pour the wet mixture into the dry one, stirring briefly. Roughly stir in the fruit - don't overmix.
5. Divide the mixture between the cases then bake for 25-30 minutes until golden. Leave to cool down on a rack.
Title: Mexican Chocolate Cheesecake
Ingredients:
- 1 1/2 ground cinnamon
- 3/4 butter
- 3 margarine
- 1 1/2 cream cheese
- 1/2 sugar
- 3 cayenne pepper
- 1/2 ground cinnamon
- 1/16 vanilla
- 1 eggs
- 1
- 3
Instructions:
1. Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
2. In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.
Title: Amaretti Cookies
Ingredients:
- 8 almond paste
- 1 sugar
- 2 sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Line two baking sheets with parchment paper.
3. Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
4. Mix on low speed until very fine.
5. Add the egg whites in three additions, mix well after each addition.
6. Continue mixing the dough until very smooth, about 3 to 4 minutes.
7. Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
8. Lightly press the top of each cookie to smooth out the surface.
9. Sprinkle a little sugar on top of each cookie.
10. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
11. Remove from the oven.
12. When cool gently peel cookies from parchment.
13. Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
Title: Banana Coconut Upside Down Cake
Ingredients:
- 4 unsalted butter
- 3/4 light brown sugar
- 2 lemon juice
- 4 bananas
- 2 all-purpose flour
- 1 3/4 baking powder
- 1 1/2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 3/4 eggs
- 2 vanilla extract
- 1 milk
- 3/4
Instructions:
1. Preheat oven to 375. Make topping: Melt butter over medium-high heat in a 10-12 ovenproof skillet that is at least 2-inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
2. Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour, mixture and milk, starting and ending with flour.
3. Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
4. Bake until cake springs back slightly when touched in center, 30-40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.
Title: Lemon Tea Cookies
Ingredients:
- 1 2/3 flour
- 1/3 confectioners' sugar
- 1 margarine
- 1 vanilla
- 1 egg
- 2/3 sugar
- 2 -3 lemon rind
- 1 cornstarch
- 1 salt
- 3 lemon juice
- 1 margarine
- confectioners' sugar
Instructions:
1. In medium bowl, combine first 4 ingredients; blend well.
2. Chill dough.
3. Heat oven to 350 degrees F.
4. Shape dough into 1-inch balls.
5. Place on ungreased cookie sheets.
6. With thumb, make imprint in center of each cookie.
7. Bake 8-10 minutes until lightly brown.
8. Cool.
9. To make filling, combine all filling ingredients in medium saucepan, except for confectioners sugar.
10. Cook over low heat, stirring constantly until smooth and thickened.
11. Cool.
12. Top each cookie with filling.
13. Sprinkle with confectioners sugar.
14. Store single layer, loosely covered.