lumicero/recipes-ing2inst huggingface dataset:
Title: Best of Show Glazed Orange-Spice Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 sugar
- 1/2 orange zest
- 3 all-purpose flour
- 1 3/4 baking powder
- 1 ground nutmeg
- 1/2 salt
- 1/4 clove
- 1/4 cinnamon
- 1/4 confectioners' sugar
- 2 orange marmalade
- 2/3
- 2
Instructions:
1. Preheat oven to 350°F Beat shortening and butter at medium speed until creamy; gradually add sugar, beating well.
2. Add chopped almonds and orange zest, beating well.
3. Roll dough into 1-inch balls; place on baking sheet lined with parchment paper. Bake 8 to 10 minutes until lightly browned on the bottom. Cool slightly on baking sheet; remove to wire racks to cool completely.
4. Combine confectioners' sugar, marmalade and orange juice; stir well. Spread on cookies and garnish with sliced almonds.
Title: Spiced Cakeballs
Ingredients:
- 1 mascarpone cheese
- 4 pecans
- 3 white chocolate chips
- 1
- 3
Instructions:
1. After cake has cooled, transfer it to a large bowl and use a fork to break it into crumbs.
2. Mix in the mascarpone, buttercream frosting, and finely chopped glazed pecans.
3. Form cake mixture into 1-inch balls and store in refrigerator until ready to coat in chocolate.
4. Melt white chocolate over a double broiler.
5. Dip the cakeballs into the chocolate and place on wax paper
6. Sprinkle with cinnamon sugar before chocolate sets.
7. Enjoy!
Title: Krispy Kreme Bread Pudding With Rum Sauce
Ingredients:
- 2 sweetened condensed milk
- 1 eggs
- 2 raisins
- 2 salt
- 1 ground cinnamon
- 1 butter
- 2 confectioners' sugar
- 1/2 rum
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cube donuts into a large bowl.
3. Pour other ingredients on top of donuts and let soak for a few minutes.
4. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
5. Bake for about 1 hour until center has jelled.
6. Top with Butter Rum Sauce.
7. For butter rum sauce:
8. Melt butter and slowly stir in confectioners' sugar.
9. Add rum and heat until bubbly.
10. Pour over each serving of Krispy Kreme Bread Pudding.
Title: Peach Puzzle (A Magic Recipe!)
Ingredients:
- 7 light brown sugar
- 3/4 water
- 6 unsalted butter
- 2 vanilla extract
- 1/2 salt
- 1/8 all-purpose flour
- 1 1/4 granulated sugar
- 2 baking powder
- 1 salt
- 1/4 unsalted butter
- 5 milk
- 6
Instructions:
1. For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F
2. Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
3. Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
4. Pour the syrup over the peaches.
5. For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
6. Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
7. Put the mixture into a medium bowl.
8. Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough.
9. Squeeze the dough together and flatten into a disk.
10. On a lightly floured work surface, roll the dough into a 9-inch circle.
11. Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.).
12. Bake until the top is golden brown, 25 to 30 minutes.
13. Transfer the pan to a rack and let cool for 30 minutes.
14. Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate.
15. Cut into wedges around each peach and serve, pouring syrup over each portion.
16. note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard — they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
Title: Brown Sugar Cookies
Ingredients:
- 14 unsalted butter
- 1/4 granulated sugar
- 2 dark brown sugar
- 2 unbleached all-purpose flour
- 1/2 baking soda
- 1/4 baking powder
- 1/2 table salt
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Heat the butter in a pan over medium-high heat until melted. Turn heat down to medium, and continue to cook the butter until it is browned a dark golden color and smells nutty, around 3 to 7 minutes. Transfer the browned butter to a bowl and let cool for 15 minute.
2. Preheat oven to 350 degrees.
3. Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.
4. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls inches.
5. Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.
6. Bake sheets one at a time until cookies are puffy and lightly browned, about 9-10 minutes. (Cookies will look slightly underdone, but DO NOT over bake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.
Title: Chocolate Lovers Delight
Ingredients:
- 1/4 milk
- 3 flour
- 1/2 eggs
- 3 water
- 2 powdered sugar
- 2/3
- 2
- 7/8
- 1/4
Instructions:
1. Stir All Chocolate Mix Together with milk.
2. Mix Flour,Eggs,& Water to make dough.
3. (in seperate bowl) Roll Dough Into About 1 1/2 Size ball leave a little hole in the top.
4. Then pour in the chocolate mix into top of the dough.
5. Then let it bake for 10-15 minutes at 350F degrees.
6. then roll in powdered sugar.
7. and eat.
Title: Chocolate Raspberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 fresh raspberry
- 2
- 2/3
- 1/3
- 1
Instructions:
1. Prepare cake mix as directed in 9" round cake pans.
2. Prepare mousse mix as directed except use the milk and liqueur for the liquid.
3. Split each cake layer in half horizontally with a serrated knife.
4. Place bottom of one layer on a cake plate.
5. spread with 1/3 cup of the fudge topping.
6. Spread 1/2 cup of the mousse over the fudge topping.
7. Repeat layers two more times.
8. Top with last cake layer.
9. Finish frosting the cake with the remaining mousse.
10. Cover and chill throughly.
11. Garnish with fresh raspberries before serving.
Title: Almond Ricotta Pie With Strawberry Sauce
Ingredients:
- 1 graham cracker pie crust
- 2 butter
- 1 2/3 whole milk ricotta cheese
- 2 eggs
- 1/8 salt
- 1 1/2 sugar
- 4 strawberries
- 10 sugar
- 2
- 1
Instructions:
1. Preheat over to 375.
2. Put all ingredients into blender until smooth.
3. Pour into pie crust.
4. Bake in the middle of the oven for 45 minutes until top cracks or starts to brown.
5. Cool oln a wire rack and the refridgerate.
6. Add strawberries, sugar and orange juice to a small sauce pan.
7. simmer 10 minutes on medium low until liquid thickens.
8. pour through a strainer and drizzle over pie.
Title: Sugar Cookies
Ingredients:
- 1/3 butter
- 1/3 margarine
- 3/4 shortening
- 1 sugar
- 1 baking powder
- 1 salt
- 1 egg
- 2 vanilla
- all-purpose flour
Instructions:
1. Beat butter and shortening on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat till combined, scraping bowl.
2. Beat in egg and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour.
3. Divide dough in half. If necessary, cover and chill dough for 3 hours or till easy to handle.
4. On a lightly floured surface, roll half at a time to 1/8 inch thick. Using a 2 1/2 inch cookie or biscuit cutter, cut into desired shapes.
5. Place on un-greased cookie sheet. Bake in a 375 F oven 7-8 minutes or till edges are firm and bottoms are very lightly browned. Cool on a rack.
Title: Cherry Oatmeal Crisp
Ingredients:
- 1 cherry pie filling
- 3/4 brown sugar
- 3/4 all-purpose flour
- 3/4 old fashioned oats
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1/2 butter
Instructions:
1. Spread pie filling into a greased 9-inch square baking dish.
2. Combine the next six ingredients in a bowl.
3. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
4. Bake at 375 degrees for 35-40 minutes or until golden brown.
5. Top with whipped cream and dig in!
Title: Homemade Oreo Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 butter
- 1/2 egg
- 1 unsalted butter
- 1/4 vegetable shortening
- 1/4 powdered sugar
- 2 vanilla extract
- 2
Instructions:
1. For the wafers:.
2. In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
3. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
4. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.).
5. Bake for 9 minutes at 375°F Set on a rack to cool.
6. For the filling:.
7. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
8. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
9. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.).
10. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.).
11. Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!
Title: Algerian Helouwa Ta'aba (Lemon or Sesame Cookies)
Ingredients:
- 1 plain flour
- 6 eggs
- 250 granulated sugar
- 2 baking powder
- 1/4 canola oil
- 4 lemons, zest of
- 1 egg
- 1/4 sesame seeds
Instructions:
1. In a large bowl, beat the eggs & the oil.
2. Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.
3. Once you have a firm dough, you can shape your helouwa.
4. To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).
5. If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
6. Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).
7. Allow to cool then store in an airtight container for upto 2 weeks.
Title: Old Fashioned Cream Pie
Ingredients:
- 1 butter
- 1 flour
- 6 sugar
- 3/4 brown sugar
- 1/2 milk
- 1 1/3
Instructions:
1. spread softened butter in bottom of pie pan.
2. Mix flour and sugars in bowl.
3. Add milk gradually while stirring.
4. Pour into pie shell and bake @ 390 for 30 minutes.
5. Reduce heat to 325 and continue baking until thickened.
Title: Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 1 butter
- 10 creamy peanut butter
- 2 cream cheese
- 2 powdered sugar
- 2 vanilla
- 1 1/2 sugar
- 2 instant espresso powder
- 1/2 bittersweet chocolate
- 1/4 vanilla
- 1
- 6
- 1
Instructions:
1. For the crust: set oven to 325°F.
2. In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
3. Add in melted butter and blend with on/off turns.
4. Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
5. Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
6. For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
7. Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
8. Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
9. Using a spatula fold into peanut butter mixture in three or four additions.
10. Spoon into prepared cooled crust.
11. For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
12. Add in the chopped chocolate; whisk until melted and smooth.
13. Whisk in 1 teaspoon vanilla; cool for 6 minutes.
14. Spread topping evenly over the filling.
15. Refrigerate cake until cold (about 5 hours, longer is better!).
16. Serve cake chilled and keep refrigerated.
Title: Pumpkin Cake Roll With Cream Cheese Filling
Ingredients:
- 1/4 powdered sugar
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/4 salt
- 3 eggs
- 1 granulated sugar
- 2/3 Libby's canned pumpkin
- 1 walnuts
- 1 cream cheese
- 1 powdered sugar
- 6 butter
- 1 margarine
- 1/4 vanilla extract
- powdered sugar
Instructions:
1. PREHEAT oven to 375°F.
2. Grease 15 x 10-inch jelly-roll pan; line with wax paper.
3. Grease and flour paper.
4. Sprinkle towel with powdered sugar.
5. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
6. Beat eggs and sugar in large mixer bowl until thick.
7. Beat in pumpkin.
8. Stir in flour mixture.
9. If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
10. Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
11. Sprinkle with nuts (if desired).
12. BAKE for 13 to 15 minutes or until top of cake springs back when touched.
13. Immediately loosen and turn cake onto prepared towel.
14. Carefully peel off paper.
15. Roll up cake and towel together, starting with narrow end.
16. Cool on wire rack.
17. BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
18. Carefully unroll cake; remove towel.
19. Spread cream cheese mixture over cake.
20. Reroll cake.
21. Wrap in plastic wrap and refrigerate at least one hour.
22. Sprinkle with powdered sugar before serving, if desired.
Title: German Butter S cookies
Ingredients:
- 400 all-purpose flour
- 125 sugar
- 250 butter
- 1 egg
- 1 vanilla
- 1/2 lemon
- 1
- 1/2
Instructions:
1. Mix Flower, sugar, vanilla, butter, lemon peels+ eggs all together to be mixed in food processor beat on high level, approx.
2. 3 minutes.
3. Knead dough w/yr hands until smooth+ gather dough into a ball.
4. Place dough 2 hours in refrigerator for resting.
5. Cover w/parchment paper.
6. Knead dough thoroughly, form sticks finger sized, place in S-form on baking tray (parchment paper for non sticking), let them go numb in the refrigerator.
7. Dip the upper side of formed and numbed Butter-S cookie dough into the egg white and than in coarse sugar.
8. Return to the tray.
9. Preheat+ cook at 350°F in oven, 8-10 minutes until light-yellow.
10. Let stand on bars until cool.
11. Store in a can (up to 3-4 weeks) on a cold place w/parchment paper between layers.
Title: Puppy Chow
Ingredients:
- 16 butter
- 1/2 peanut butter
- 2 powdered sugar
- 1
- 2
Instructions:
1. Microwave chocolate chips, peanut butter, and butter for 30-45 seconds.
2. Pour over cereal.
3. Pour powdered sugar in plastic bag, add coated cereal and shake until covered.
Title: Flaó -Cream Cheese Mint Tart
Ingredients:
- 3 olive oil
- 3 butter
- 6 water
- 2 lemon juice
- 1 anise seed
- 1 all-purpose flour
- 1 granulated sugar
- 1 salt
- 3 fresh mint leaves
- 1 lemon zest
- 1/3 granulated sugar
- 1 cream cheese
- 2 eggs
- 1/2 fresh mint leaves
- 6 confectioners' sugar
- 2
Instructions:
1. Preheat the oven to 400ºF.
2. To make the crust, in a bowl, combine the olive oil, butter, water, lemon juice, if using, aniseeds, flour, granulated sugar, and salt and stir with a wooden spoon until the ingredients combine together in a rough dough. Turn out the dough onto a lightly floured work surface and knead for about 10 minutes, or until soft and no longer sticky.
3. Clean the work surface, dust again with flour, and roll out the dough into a thin round at least 13 inches in diameter. Carefully transfer the dough round to a 10-inch springform pan with 2-inch sides, pressing it into the bottom and sides. Trim away the excess dough even with the pan rim.
4. To make the filling, combine the mint leaves, lemon zest, and granulated sugar in a blender or food processor and process on high speed until you have a mixture of fine particles.
5. Add the cheese, eggs, and lemon juice and process until smooth.
6. Pour the mixture into the crust.
7. Bake the tart for 30 minutes, or until set when tested with a knife in the center. Transfer to a wire rack and let cool in the pan. Remove the pan sides and slide the tart onto a flat serving plate. Garnish with the mint leaves and dust white confectioners' sugar. Serve at room temperature.
Title: Apricot and Almond Cake
Ingredients:
- 125 butter
- 125 sugar
- 3 eggs
- 2 self-raising flour
- 100 lemon
- 75 milk
- 1 apricots
- 3
- 411
- 50
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
2. Beat the butter, sugar and almond extract together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the second one.
3. Add the rest of the flour, the almonds, lemon zest, and milk, and fold in gently. Put the mix into the cake tin and level the top.
4. Arrange the drained apricots evenly on top, then put the almonds in between them.
5. Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.
Title: Steph's Apple Crumbly
Ingredients:
- 4 -6 tart apples
- 1/3 butter
- 3/4 brown sugar
- 1/2 flour
- 1/2 oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1 vanilla extract
Instructions:
1. Put sliced apples in a greased 8x8 baking dish.
2. Combine the remaining ingredients together in a bowl and mix until well combined.
3. Scatter brown sugar mixture over apples and bake at 375 for 35 minutes. Serve warm.
Title: Orange Sponge Cake With Easy Orange Meringue
Ingredients:
- 1/4 orange zest
- 1 unsalted butter
- 3 vanilla extract
- 1 eggs
- 3 sugar
- 3 cake flour
- 1 sugar
- 3/4 orange zest
- 1 vanilla extract
- 1/2 orange
- 1/4
- 3
- 1/2
- 1
Instructions:
1. Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
2. Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
3. Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
4. In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
5. Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
6. Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
7. Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
8. Let cool 10 minutes,then turn out onto a rack,and let cool completely.
9. Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
10. Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
11. When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
12. Serve with slices of fresh orange.
Title: Cinnamon Cornbread Cobbler
Ingredients:
- 8 blueberries
- 4 lemon juice
- 1/2 sugar
- 1 cornmeal
- 3/4 all-purpose flour
- 1/2 sugar
- 2 1/2 baking powder
- 1/4 ground cinnamon
- 1/4 salt
- 3/4 buttermilk
- 6 unsalted butter
- 1 egg
Instructions:
1. Spray with Pam or the equivalent.
2. Filling: Toss the blueberries with the 1/2 cup sugar or more and lemon juice. Pour into a 13X9 inch oval baking dish.
3. Topping: Combine the cornmeal, flour, 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.
4. Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 minutes or until the filling is bubbly and the topping is firm.
Title: Caramel Apple Salad
Ingredients:
- 1 apples
- 1 peanuts
- 2
- 1/2
Instructions:
1. Combine the dulce de leche and the greek yogurt until smooth.
2. Stir in the chopped apples and peanuts (if using) until well combined.
3. Let chill for a couple of hours before serving.
Title: Cherries Jubilee for a Healthy Heart
Ingredients:
- 2 bing cherries
- 1/2 currant jelly
- 1 cornstarch
- 1 brandy
- 2
Instructions:
1. Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
2. Stir in the cherries. Cover and simmer 10 minutes.
3. At the table, pour the warm brandy over the cherries in the serving pan and flame.
4. Spoon into meringue shells or over ice milk while cherries are still flaming.
Title: Sweetheart Lime Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 lime zest
- 1 fresh lime juice
- 2 all-purpose flour
- 1/4 salt
Instructions:
1. TO MAKE CHOCOLATE VERSION:.
2. Omit the zest and juice and add 1/2 cup unsweetened cocoa powder and 1/3 cup mini chocolate chips. Bake as directed and drizzle with melted chocolate when cookies are cooled.
3. Cookie Directions:.
4. Beat together butter and sugar in a large bowl on medium until combined. Beat in zest and juice. Reduce speed to low and add flour and salt, beating until just combined. Chill, wrapped in plastic wrap, at least 1 hour or up to 2 days.
5. Preheat oven to 325 F and arrange 2 racks in center. Line 2 large cookie sheets with parchment paper; set aside. Roll out dough on a lightly floured surface to 1/4 inch thickness. Using a 2 1/4 inch heart shaped cookie cutter, cut out shapes and place 1/2 inch apart on prepared cookie sheets. Chill 10 minutes in freezer or 20 minutes in fridge.
6. Bake until cookies are set and just golden around the edges, 18 to 20 minutes. Cool slightly; using a metal spatula, carefully transfer cookies to racks and cool completely. Dust with sugar up to 5 hours before serving.