lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Strudel
Ingredients:
- 1/4 butter
- 6 water
- 1 egg
- 1 1/2 all-purpose flour
- 3 -4 apples
- 1/2 raisins
- 1 cinnamon
- 1/2 allspice
- 1/2 Equal sugar substitute
- 1/4 - 1/2
Instructions:
1. Make the pastry. Melt the butter and beat in a bowl with the water, egg, and salt until well combined.
2. Stir mixture into the flour.
3. Turn out dough onto a smooth work surface.
4. With your fingers, knead the dough until smooth and pliable.
5. Roll the dough into a ball, return to mixing bowl, cover with plastic food wrap, and leave to stand for one hour.
6. Lightly psrinkle with flour a large piece of cheesecloth.
7. With a rolling pin, roll ourt the pastry as thinly as possible on the floured cloth. Work from the middle outwards until dough is paper-thin. Preheat oven to moderately hot (180 degrees C or 350 degrees F).
8. Make the filling. Peel, core, and grate apples.
9. Mix the raisins, cinnamon, allspice, and almonds with the grated apples. Sprinkle mixture with sugar.
10. Make the strudel. With a knife, trim the round edges of two parallel sides of the rolle-out pastry to make a rectangular piece of dough around 16" long and 14" wide. Reserve the trimmings to make decorative lattice strips on the strudel. Arrange and spread the apple mixture over the top of the rolled pastry.
11. Fold in the 2 longer sides of the pastry over the filling.
12. Lift edge of the cloth near you and use it to push and roll up the pastry into a log shape.
13. Place the strudel on a greased baking tray. Cut the reserved dough trimming into 1/2" wide strips; arrange in crisscross fashion over the strudel.
14. Bake for 40 minutes and dust with icing or powdered sugar. Serve warm with whipped cream and vanilla ice cream.
Title: New Orleans Banana Split
Ingredients:
- 4 bananas
- 8 dark brown sugar
- 1/4 dark brown sugar
- 1 dark rum
- 2 vanilla ice cream
- 4 chocolate ice cream
- 4 pecans
- 4 sweetened flaked coconut
- 4
- 1
- 8
Instructions:
1. Preheat broiler.
2. Place banana halves, cut side up, on baking sheet.
3. Sprinkle each with 1 teaspoon sugar.
4. Broil bananas until sugar melts and darkens, about 2 minutes.
5. Set bananas aside.
6. Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.
7. Place 1 slice banana bread in each of 4 banana split dishes.
8. Place 1 banana half on each side of bread, parallel to long sides of dish.
9. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup.
10. Top bananas with dollop of rum-whipped cream and sprinkle of coconut.
Title: Paula Deen's Fruit Cocktail Cake
Ingredients:
- 1 1/4 sugar
- 1/4 unsweetened applesauce
- 1/4 eggs
- 2 flour
- 2 baking soda
- 2 salt
- 1/2 sweetened flaked coconut
- 1 walnuts
- 1/2 sugar
- 1 butter
- 3/4 evaporated milk
- 1/3 sweetened flaked coconut
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 350. Lightly grease a 13x9 baking dish.
2. In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
3. In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
4. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
5. COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.
Title: Sugar Cookie
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 1 egg
- 2 vanilla
- 2 1/4 flour
- 1 salt
Instructions:
1. Cream together butter, sugar, and egg.
2. Add vanilla.
3. Mix flour with salt and add to mixture 1/4 cup at a time.
4. Roll into one inch balls and press down slightly.
5. Sprinkle with cinnamon and sugar.
Title: Karen's Luau Pineapple Cake Roll
Ingredients:
- 2 crushed pineapple
- 1 light brown sugar
- 1/3 flaked coconut
- 1/4 vanilla extract
- 1 1/2 cinnamon
- 3/4 ginger
- 1/4 clove
- 1/16 eggs
- 4 sugar
- 2/3 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/2 powdered sugar
- 3/4 crushed pineapple
- 1/2 sugar
- 2 cornstarch
- 1 flaked coconut
- 2
Instructions:
1. Cake:.
2. Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
3. In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
4. Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
5. In a med. mixing bowl, beat egg whites until soft peaks form.
6. Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
7. In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
8. Gradually add 1/3 cup sugar and 1/2 vanilla.
9. Gently fold egg whites into egg yolk mixture.
10. Sift flour with baking powder and salt.
11. Gently fold flour mixture into egg mixture.
12. Spread cake batter evenly over pineappple mixture in pan.
13. Bake in oven preheated to 375 degrees for 20-25 minutes.
14. Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
15. Roll in jelly roll fashion and let cool.
16. Garnish with pineapple topping.
17. Pineapple topping:.
18. In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
19. Cook over med. heat, stirring constantly, until clear and thickened.
20. Remove for heat,stir in pineapple and cool.
21. Spread on top of cake roll and sprinkle with coconut.
Title: Low Carb Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 3/4 Splenda sugar substitute
- 3 vanilla
- 1
Instructions:
1. Combine all ingredients.
2. Roll into balls.
3. Flatten in a criss cross shape with a fork.
4. Bake @ 350 for 8-10 minutes.
Title: Walnut Glaze
Ingredients:
- 1 confectioners' sugar
- 2 butter
- 6 vanilla
- 1/2 walnuts
- 1/2
Instructions:
1. In a medium bowl, cream the confectioners sugar and butter.
2. Add cream, vanilla and walnuts.
3. Mix to blend well.
Title: Microwave Zabaglione
Ingredients:
- 6 sugar
- 2/3
- 1
Instructions:
1. Beat egg yolks in large, microwavable bowl until they begin to lighten.
2. Add sugar and continue beating until it's thick and pale, about 5 minute.
3. Add wine and beat another 5 min or until completely foamy.
4. Microwave on high, stopping every 30 seconds to whisk briefly, until thickened and peaks stand on their own. This should take about 4 1/2 minute.
5. Serve immediately or refrigerate. If chilled, beat it again right before serving.
Title: Louisiana Syrup Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 salt
- 1/2 egg
- 1 1/2 baking soda
- 1 hot water
- 1 1/2 butter
- 3/4 powdered sugar
- 1/4 vanilla extract
- 2 salt
- 1
- 1/4
- 2
Instructions:
1. Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
2. In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
3. In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
4. Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
5. Add the baking soda to the hot water, and then stir about half the water into the batter.
6. Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
7. Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
8. Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
9. Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
10. To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
11. If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.
Title: New England Pudding
Ingredients:
- 2 apples
- 2 walnuts
- 3/4 brown sugar
- 1/2 eggs
- 2 sugar
- 1 all-purpose flour
- 1 unsalted butter
- 1/4 unsalted butter
- 4 vanilla ice cream
Instructions:
1. Preheat oven to 325 degrees.
2. Combine drained pineapple and diced apples.
3. Put into a 9-inch square pan.
4. Mix walnuts and brown sugar together and spread over fruit.
5. Beat eggs until thick and blend in flour and sugar.
6. Add melted butter and mix thoroughly.
7. Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
8. Bake for approximately 60 minutes or until golden brown.
9. It's done when poked and no butter flows underneath.
10. Serve warm with vanilla ice cream if desired.
Title: Carrot Cake
Ingredients:
- 1/2 sugar
- 2 eggs
- 4 flour
- 2 cinnamon
- 2 baking soda
- 2 salt
- 1 1/2 carrots
- 3 carrot
- 1 crushed pineapple
- 1 walnuts
- 1 1/2 cream cheese
- 8 powdered sugar
- 1 vanilla
- 2
Instructions:
1. combine crisco, sugar, and eggs.
2. sift dry ingredients then blend in with crisco, sugar and eggs.
3. add grated carrots and crushed pineapple.
4. put batter into buttered 9 x 13 cake pan.
5. bake at 350 degrees for 30-40 minutes.
6. cream cheese frosting.
7. beat above ingredients together (cream cheese, powdered sugar and vanilla) until smooth with electric mixer or fork
8. after cake has cooled down completely put frosting on top and ENJOY!
Title: Holiday Confetti Snowballs
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1 powdered sugar
Instructions:
1. Heat oven to 350°F.
2. Beat butter, sugar and vanilla in large bowl until well blended. Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.)
3. Stir in candies. Shape mixture into 1-inch balls.
4. Place on ungreased cookie sheet.
5. Bake 10 to 12 minutes or until set but not browned.
6. Cool slightly; remove from cookie sheet to wire rack.
7. While still slightly warm, roll in powdered sugar.
8. Cool completely.
9. Store in tightly covered container. Roll again in powdered sugar just before serving.
Title: Blueberry-Peach Cobblers for 2
Ingredients:
- 2 phyllo dough
- 1 blueberries
- 1 Splenda sugar substitute
- 1 cinnamon
- 1/2 sugar
- 1 margarine
- non-fat vanilla yogurt
Instructions:
1. Preheat toaster oven or conventional oven to 350°F.
2. Spray small casserole dish (5x5) or two ramekins with nonstick spray. Place sliced peaches and berries in bottom, then top with 1 teaspoon of Splenda.
3. Top each dish with a quarter of phyllo dough, spritz briefly with margarine.
4. Top with remaining dough.
5. Spritz with spray again, then sprinkle sugar and cinnamon over the top.
6. Bake 20 minutes, until phyllo dough is crispy and slightly browned.
7. Top with yogurt if desired.
Title: Vanilla Cinnamon Fruit Salad
Ingredients:
- 1 green seedless grape
- 1 red seedless grapes
- 1 purple seedless grapes
- 1 apple
- 1 strawberry
- 3 kiwi
- 1 pineapple chunks in juice
- 1 mandarin oranges
- 1 sugar-free instant vanilla pudding mix
- 1 vegetarian fat free sugar-free instant vanilla pudding mix
- cinnamon
Instructions:
1. Combine all fruit in large bowl.
2. In small bowl, combine pudding mix and cinnamon.
3. Sprinkle over fruit and stir lightly.
4. Sprinkle juice over fruit 1 T at a time, stirring lightly until slightly pasty.
5. (Fruit will add wetness over time.).
Title: Puzzle Cookies
Ingredients:
- 1/4 all-purpose flour
- 18 water
- 2
Instructions:
1. In a medium bowl knead flour into sugar cookie dough.
2. Divide dough into 6 (or more) portions.
3. On an ungreased cookie sheet, roll each portion into a 5-inch square.
4. Press a well-floured 3- to 4-inch Halloween cookie cutter into the square (use smaller cutters, if desired).
5. Carefully remove cookie cutter without removing dough.
6. Using a table knife, cut outside portion of square into large puzzle pieces.
7. In a small mixing bowl beat egg yolks and water.
8. Divide mixture among 3 or 4 small bowls.
9. In each bowl, add 2 to 3 drops of liquid food coloring or desired amount of paste food coloring in desired color; mix well.
10. Brush dough puzzle pieces with different colors of egg yolk mixture.
11. Apply to cookie dough with small clean paintbrush.
12. If mixture thickens while standing, stir in water, one drop at a time.
13. Bake in a 350 degree F oven for 7 to 8 minutes or until bottoms of cookies just start to brown and centers are set.
14. While still warm, carefully recut pieces with the knife.
15. Trim edges as needed.
16. Transfer cookies to a wire rack; cool completely.
Title: Strawberries 'n Creme Cinnamon Chips
Ingredients:
- 2 flour tortillas
- 1/2 granulated sugar
- 1/8 cinnamon
- 1 fresh strawberries
- 2 Cool Whip Free
- 1 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Lightly brush tortillas with water.
3. Combine sugar and cinnamon and sprinkle over tortillas.
4. Place tortillas on a cookie sheet and cut each into 8 wedges (but leave the circle arrangement intact).
5. Bake for 5-7 minutes or until lightly browned, then cool.
6. Spread strawberry jam on tortillas.
7. Next, layer the Cool Whip.
8. Finally, top with strawberries. Voila!
Title: Light Lemon Blueberry Pound Cake
Ingredients:
- 1 flour
- 1 lemon juice
- 1/3 lemon juice
- 4 vanilla
- 1 light cream cheese
- 1 egg
- 3 fresh blueberries
- 1 frozen blueberries
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350.
2. Coat a 12-cup bundt pan with cooking spray; dust with flour.
3. Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
4. Beat at medium speed 2 minutes; fold in blueberries.
5. Pour batter into pan.
6. Bake for 50 minutes or until a toothpick inserted in center comes out clean.
7. Let cool in pan for 10 minutes; remove from pan.
8. Let cool completely on wire rack.
9. Combine sugar and remaining 4 teaspoons.
10. lemon juice in a small bowl; drizzle over cake.
Title: Confectioners' Splenda
Ingredients:
- 3/4 Splenda sugar substitute
- 2 cornstarch
Instructions:
1. Place in food processor.
2. Whiz.
3. Use as a sub measure for measure.
Title: No-Flour Chocolate Chestnut Torte
Ingredients:
- 10 chestnut puree
- 1 chestnut cream
- 4 unsalted butter
- 6 unsalted margarine
- 6 salt
- 1 sugar
- 1/4 pure vanilla extract
- 1 brewed coffee
- 6
- 1/2
Instructions:
1. Note: Available in larger supermarkets, ethnic stores and European groceries.
2. Chestnut puree and chestnut cream are usually imported from France.
3. Either product will work well in this recipe.
4. Preheat oven to 350 degrees F.
5. Line a 9 or 10-inch springform pan with a circle of baking parchment.
6. Cake: Prepare melted chocolate.
7. Set aside and allow to cool to room temperature.
8. Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
9. Add vanilla, egg yolks and melted chocolate.
10. Blend well.
11. In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
12. Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
13. Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
14. Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
15. Spoon into prepared pan and bake until done, 35-45 minutes.
16. Cake rises somewhat and looks dry and slightly cracked on top when done.
17. Middle should be soft but firm.
18. Cool in pan for 20 minutes, then remove to a wire.
19. rack.
20. Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
21. Remove from heat and stir briskly, using a wire.
22. whisk, until all of the chocolate melts.
23. Invert cake on a wire cake rack placed on a cookie sheet.
24. Pour glaze over cake, using a metal spatula to spread.
25. Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
Title: Zeppole
Ingredients:
- 4 unsalted butter
- 1/4 water
- 1/4 sugar
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
Instructions:
1. For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
2. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Refrigerate the dough for 15 minutes.
3. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in a couple of minutes.).
4. Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.
Title: Gluten Free Pie Crust
Ingredients:
- 3/4 honey
- 1 sea salt
- 1/4 xanthan gum
- 1/2 butter
- 1/3 cold water
- 2
Instructions:
1. Stir dry ingredients together, making sure xanthan gum is evenly distributed.
2. Cut in butter or oil and add honey.
3. Add cold water a little at a time until a ball is formed.
4. Roll dough to 1/8" thickness between two sheets of aluminum foil.
5. Peel top sheet of foil off, and invert dough onto a 9" pie pan.
6. Peel off other foil sheet.
7. Prick dough with fork, and bake at 350 for 15 minutes until brown.
Title: Easy Creamy Party Cake
Ingredients:
- 1 sherry wine
- 1
- 1/2
- 1
Instructions:
1. Whip cream.
2. Pour sherry into a shallow bowl.
3. Dip the cookies into the sweet sherry (and I mean dip, do NOT soak).
4. Then lay them into your favourite dish in a single layer.
5. If that is a bowl, then you can break the cookies up to make them fit.
6. Next spread a layer of the whipped cream over the layer of cookies.
7. Continue to layer sherry-dipped cookies and cream finishing with whipped cream on top.
8. Grate chocolate candy bar on top.
9. Refridgerate and serve.
Title: Turtle Thumbprint Cookies
Ingredients:
- 2/3 butter
- 1/2 sugar
- 2 vanilla
- 1 flour
- 1 1/2 pecan halves
- 20 shortening
- 48 heavy whipping cream
- 1
- 2
Instructions:
1. Combine the butter, sugar, egg yolks, and vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, about an hour.
2. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake for 7-10 minutes. Cool completely.
3. Combine caramels and whipping cream in a medium microwave-safe bowl. Microwave until melted and smooth, stirring after every minute. Spoon about 1/2 t caramel mixture into the center of each cookie. Top with a pecan half.
4. Place chocolate chips and shortening in a small microwave safe bowl. Microwave on high for 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel cookies. Let stand until set, about 2 hours.
5. Enjoy!
Title: Pesche - Italian Peaches Cookies
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 4 eggs
- 1 lemon juice
- 6 flour
- 5 baking powder
- 2 homogenized milk
- 1 homogenized milk
- 1 water
- 1/2 white sugar
Instructions:
1. No need for a mixer - just cream butter and sugar with a wooden spoon, add eggs, continue to cream and then add lemon juice. Add almond extract (the amount is negotiable, and I tend to add a little bit more because I like mine very almondy). Combine baking powder with 3 cups of flour and add to slowly to creamed ingredients -- mix only with your hands! Add the rest of the flour until dough is not sticky. It takes some practice to get the texture perfect. You may have to add a little more flour to get it just right. You do not want it to be too greasy as the cookies will not rise well.
2. Roll cookies into balls with about 1 tbsp worth of dough. Bake cookies at 325 degrees for 15-20 minutes -- watch until start to turn golden. Let cookies cool fully (sometimes I cook them the night before and let them sit out to dry). When cool, carve insides out to make room for pudding.
3. Make two bowls of water and vanilla extract. Add yellow food coloring to one and red and yellow to other. Add just a few drops as you just want a light coloring. Have another small bowl of sugar ready for dipping.
4. Fill one cookie with chocolate pudding and one with vanilla pudding and stick together. Dip "peach" half way into one colored water and then walf into the other. Sprinkle or dip in sugar (don't go overboard on sugar, you just need a little sprinkle as a finishing touch). Put in cupcake paper and freeze immediately. Take out and that when needed.
Title: Lion House Sugar Cookies
Ingredients:
- 1 1/2 sugar
- 2/3 butter
- 2 eggs
- 2 milk
- 1 vanilla
- 3 1/4 flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 butter
- 3/4 shortening
- 4 2/3 powdered sugar
- 1 1/2 lemon juice
- 1 1/2 vanilla
- 1/3 water
Instructions:
1. Cream butter and sugar.
2. Add eggs, milk and vanilla.
3. Sift flour, baking powder, and salt together. Add to creamed mixture. Combine thoroughly.
4. With hands shape dough into a ball.
5. Wrap with plastic wrap and refrigerate 2-3 hours or overnight.
6. Grease cookie sheets lightly.
7. On lightly floured board or counter, roll 1/2 to 1/3 of dough at a time, keeping rest in fridge.
8. For soft cookies, roll 1/8 to 1/4 inch thick.
9. Cut with floured cookie cutter. Place 1/2 inch apart on cookie sheet.
10. Bake at 400°F for 8 minutes or until a VERY light brown.
11. For Frosting:
12. Combine butter, shortening and powdered sugar and beat until very creamy.
13. Add lemon juice and vanilla.
14. Mix until well blended.
15. Add water.
16. Mix until very light.
17. Separate into bowls and add food coloring.
18. Decorate as desired.
19. Enjoy!
Title: Lemon Cornmeal Cookies (Crumiri)
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 yellow cornmeal
- 1/4 salt
- 3/4 unsalted butter
- 2/3 sugar
- 1 lemon zest
- 1/2 vanilla extract
- 1 egg
- 1
Instructions:
1. Position oven rack in the center of oven; preheat oven to 350°; grease two baking sheets.
2. In a bowl, whisk the flour, cornmeal, and salt together; set aside.
3. In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, lemon zest, and vanilla on med-high speed until light, about 2 minutes.
4. Beat in the egg, then the egg yolk, beating well after each addition; scrape down sides of bowl as needed.
5. On low speed, add flour and mix just until blended.
6. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
7. Moisten the palm to prevent sticking, and flatten each ball into a 1 ½ inch disk.
8. Sprinkle cookies with coarse sugar; bake one sheet at a time, for 12-14 minutes, until lightly golden around the edges.
9. Transfer to wire rack and cool completely.