xiaoxl/recipe_data huggingface dataset:
Hungarian Goulash I
Category: soups-stews-and-chili
By ENVIRO2

A spicy way to dress up stew beef.  My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Ingredients:
⅓ cup vegetable oil
3  onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

Directions:
Heat oil in a large pot or Dutch oven over medium heat.  Cook onions in oil until soft, stirring frequently.  Remove onions and set aside. In a medium bowl, combine paprika, 2 teaspoons salt and pepper.  Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.  Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt.  Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 549.4
Fat: 42.3 g
Saturated fat: 14.5 g
Carbohydrates: 9.4 g
Sugars: 4.7 g
Dietary fiber: 2.1 g
Protein: 32.8 g
Cholesterol: 114 mg
Sodium: 1138.5 mg
Chocolate Ganache Cake


Ingredients:
bittersweet chocolate chips, heavy cream, butter, powdered sugar, cocoa powder, milk

Directions:
For ganache (which should be made first because it needs to cool.]:
warm the heavy cream in the microwave for about 1 minute, but watch it carefully!
add the chips and keep stiring until their melted, if they dont all melt, micorwave for a few more seconds.
once smooth, keep in the refregerator until needed (if leaving it too long it will be to hard to pour on cake! but you could leave it on the counter to warm up. Or make chocolate truffles, YAY!].
For buttercream:
cream the butter. with mixer on low speed, SLOWLY add powdered sugar until incorperated. add cocoa powder. thin with milk, about 1/2 cup, maybe a little more. but remember, you can always add more milk, its harder to thicken frosting.
Prepare:
start w/ a layer of cake (there should be 4] frost with as much buttercream as wanted. add more cake. frost. add more cake. frost. add more cake, and frost the whole cake with a thin layer of frosting. put the cake in the freezer for about 10 minutes. then pour ganache over cake and spread over cake. put in the fridge until set.
Mom's Banana Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, bananas, granulated sugar, egg, unsalted butter, pecans

Directions:
In a medium sized bowl combine flour, baking powder, baking soda, and saltmand set aside.
Place bananas in a large bowl and mash thoroughly with a potato masher.
Add sugar, egg, and melted butter to the mashed bananas and whisk with wire whisk until well combined.
Fold the flour mixture into the banana mixture just until combined.
Spread mixture into a greased 5x9 loaf pan (may also use muffin time if desired].
Sprinkle top of batter with chopped pecans if desired.
Bake in a 350 degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. If loaf is browning too much on top lightly tent with foil to prevent over browning. (For muffins, adjust cook time to 12-15 minutes].
Remove from pans to wire rack to cool.
Store in airtight container or zip-lock bag.
The Miracle


Ingredients:
citrus-infused vodka, triple sec, Chambord raspberry liquor, cranberry juice, lime wedges

Directions:
add everything into a shaker., Shake and strain into glass., Enjoy!
Lemon Dill "dump" Chicken (OAMC)


Ingredients:
water, lemon juice, dill weed, boneless skinless chicken breasts

Directions:
Combine everything into Ziploc bag.
To freeze and use later: Freeze. Then thaw to let chicken marinade when ready to use.
To use now: Let sit 30 min to 1 hour to marinade.
Grill or bake until chicken is done.
Buffalo Chicken Thigh Sliders


Ingredients:
chicken thighs, olive oil, butter, chives, feta cheese, lemon, Sourdough Dinner Rolls, lettuce

Directions:
Preheat a grill to medium-high.  Pat the chicken thighs dry with a paper towel, drizzle with olive oil and sprinkle generously with Cajun seasoning.  Place on grill and cook until cooked through, 10 to 15 minutes.
While the chicken is cooking, place the butter in a small saucepan with hot sauce.  Stir until the butter melts.  When the chicken is cooked through, add to the pan, turning several times to coat.
In a small dish, combine the yogurt, chives, feta and lemon juice.
Split the rolls, place a chicken piece on the bottom half, top with yogurt dressing and shredded lettuce.  Place the top half of the roll on top and enjoy.
Gingerbread With Citrus Fluff


Ingredients:
sugar, shortening, egg, light molasses, all-purpose flour, salt, baking soda, ginger powder, cinnamon, boiling water, egg, sugar, lemon peel, lemon juice

Directions:
For Cake:.
Beat gradually  1/2 C sugar and 1/2 C shortening until light.  Add 1 egg and 1/2 C molasses.  Beat thoroughly.
Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done.  Serve warm with citrus fluff.
For citrus fluff:.
In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
Cook and stir over low heat until thick, about 5 minutes.  Cool thoroughly.
Fold in 1 C whipping cream, whipped.  Chill.
Spoon onto square of warm gingerbread.  Optionally garnish with a twist of orange along with citrus fluff.
Bacon & Caramelized-Onion Asparagus


Ingredients:
bacon, asparagus spears, water, onion

Directions:
Cook bacon in nonskillet 3 to 5 mins, or until crisp, turning frequently. Drain bacon on paper towels. Discard fat from pan.
Place asparagus in microwaveable casserole dish. Add water, Microwave on High on 4-5 minutes, or until crisp-tender.
Meanwhile add onions to skillet; cook and stir 5 minutes until tender, add ranch dressing.
Drain asparagus; top with sauce and crumbled bacon.
Dark Chocolate Cake I
Category: desserts
By Carol

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Ingredients:
2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4  eggs
1 ½ teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 3 - 9 inch round pans

Calories: 426.9
Fat: 18.3 g
Saturated fat: 10.9 g
Carbohydrates: 63.5 g
Sugars: 37.9 g
Dietary fiber: 3.2 g
Protein: 6.6 g
Cholesterol: 102.7 mg
Sodium: 462.6 mg
TahnAbour - Hot Yogurt Soup


Ingredients:
yogurt, water, egg, flour, salt, onion, butter, margarine, mint, parsley

Directions:
Cook wheat in 4 cups of water until tender., Blend yogurt, water, egg and flour with beater., Cook until it boils, stirring constantly with wooden spoon., Add salt, cooked wheat and remove from heat., Saute onion in butter, add mint and parsley., Combine with soup., Simmer 5 minutes.
Peachy Pecan Bread


Ingredients:
sugar, shortening, eggs, flour, cinnamon, baking soda, baking powder, salt, vanilla, pecans

Directions:
In a medium bowl cream the sugar and the shortening.  Add eggs and blend well.
Add the peach puree and the flour, cinnamon, baking soda, baking powder and salt.
Add vanilla and gently stir in pecans.
Pour batter into a greased and floured 8" loaf pan.
Bake at 325°F for 50-60 minutes.
Remove from oven and let cool for a few minutes before removing from loaf pan.
Buffalo Chicken Wings


Ingredients:
chicken wings, butter, salt, pepper, mayonnaise, light sour cream, spicy brown mustard, chipotle chiles in adobo, adobo sauce

Directions:
Cut the wings in half at the joint.
Discard the tips.
Place the wings in a bowl.
Melt the butter in a saucepan.
Add the hot sauce, stirring until well blended.
Pour the hot sauce over the wings.
Stir thoroughly to make sure that the wings are evenly coated.
Let sit for 30 minutes, stirring occasionally.
Preheat your grill to medium high heat.
Grill the wings, basting with Heinz Original #7 Jack Daniel's Grilling Sauce.
Turn the wings occasionally and continue grilling until cooked through and golden brown.
Serve with chipotle mayonnaise:
Chipotle Mayonnaise: In a small bowl, stir together mayonnaise, sour cream, mustard, Chipotle chiles and Adobo sauce.
Refrigerate 30 minutes.
Pumpkin Custard Streusel Muffins


Ingredients:
water, eggs, pumpkin puree, cinnamon, ground ginger, sugar, flour, water, vanilla, cinnamon, butter

Directions:
Preheat oven to 350°.
Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little].
Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time].
Bake for 30 minutes or until a toothpick comes out with moist crumbs.
Note: If using SuperMoist Cinnamon Swirl Cake Mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.
Instant Pot® Chicken Tortellini Soup
Category: pasta-and-noodles
By thedailygourmet

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.

Ingredients:
1 tablespoon salted butter
½ pound cubed boneless, skinless chicken breast
½ cup chopped onion
½ cup chopped carrots
2 cloves minced garlic
1 cup chicken broth
½ (8 ounce) package refrigerated cheese tortellini
1 tablespoon chicken broth
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup chopped fresh spinach
½ teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel. Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 3 servings

Calories: 304.5
Fat: 9.9 g
Saturated fat: 5 g
Carbohydrates: 31 g
Sugars: 6.6 g
Dietary fiber: 2.5 g
Protein: 23.1 g
Cholesterol: 70.5 mg
Sodium: 1021.7 mg
Steel Cut Oatmeal With Maple Sauteed Apples


Ingredients:
water, milk, butter, steel cut oats, salt, butter, apples, pure maple syrup, pure maple syrup, ground cinnamon, pecans

Directions:
OATS:
Bring the water and milk to a simmer in a large saucepan over medium heat.
Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1/2 to 2 minutes.
Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20-25 minutes.
Add the salt, stir to combine and continue simmering, stirring occasionally with a wooden spoon until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes.
Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sautéed apples.  Garnish with toasted pecans if desired.
MAPLE SAUTÉED APPLES:
(Begin cooking apples when the oats have about 5 minutes cooking time remaining.].
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 6 minutes.
Mix in the remaining 1/2 cup maple syrup and cinnamon; simmer until slightly reduced, about 2 minute.
Makes about four servings of oatmeal topped with sauteed apples, and garnished with toasted pecans if desired.
Cornbread Salad


Ingredients:
grape tomatoes, green onion, bacon, mayonnaise

Directions:
Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
Bake according to package directions, cool.
(Can be prepared a day ahead] Crumble Cornbread in a large bowl.
Add bacon, onions, and peppers.
Stir well.
Add mayo 1/4 cup at a time until cornbread begins to bind.
Usually takes 1 cup, may take less.
Taste and season with salt and pepper.
Add tomatoes and stir again.
Taste again adjust for dryness by adding more mayo tablespoons at a time.
Creamy Ranch Chicken and Potato Soup #RSC


Ingredients:
shallots, garlic cloves, low sodium chicken broth, sharp cheddar cheese, lemon juice, kosher salt, fresh ground black pepper

Directions:
Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot.  Add in the shallot, garlic and chicken broth.  Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
Remove pot from heat.  Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside.  Using an immersion blender, blend the contents of the pot until smooth.  Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
Place pot back over medium heat.  Add in the cheese and stir until cheese has melted into soup.  Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper.  Continue to cook until heated through, approximately 2 minutes.
Turkish Red Lentil Soup with Mint
Category: soups-stews-and-chili
By Jenna

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Ingredients:
2 tablespoons olive oil
½  onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper  (Optional)
1 tablespoon dried mint
salt and ground black pepper to taste

Directions:
Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes. Pour in the chicken stock,  , bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes. Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 168.2
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 24.1 g
Sugars: 2.6 g
Dietary fiber: 4.4 g
Protein: 6.6 g
Cholesterol: 0.6 mg
Sodium: 623.4 mg
Easy Pickled Peaches


Ingredients:
vinegar, cinnamon sticks, clove, allspice

Directions:
Boil the ingredients (exluding the peach halves] for 5 minutes.
Add peaches and simmer for 5 minutes.
Allow fruit to stand in the syrup until cool or overnight.
Spice Muffins - Bad As You Wanna Be


Ingredients:
water, raisins, shortening, granulated sugar, egg, flour, baking soda, salt, ground allspice, clove, cinnamon, nutmeg, walnuts, brown sugar, half-and-half, salt, butter, vanilla, confectioners' sugar, walnuts

Directions:
Preheat oven to 350 degrees.  Grease 12 muffin cups.
Combine water and raisins in a saucepan; simmer 10 minutes.  Set aside; do not drain.
Cream shortening and sugar.  Add egg and raisins and reserved liquid.  Combine dry ingredients and add to creamed mixture; mix well.
Stir in walnuts, using.
Divide batter among prepared muffin cups.
Bake 20-25 minutes or until muffins test done by inserting a toothpick that comes out clean.
Cool 10 minutes, remove from pan and cool completely on a rack.
To make frosting:
Combine brown sugar, half and half and salt in a sauce pan.
Bring to a boil over low heat and stir until smooth,.
Stir in butter and vanilla.
Remove from heat, cool slightly.
Stir in confectioners' sugar.
Frost muffins; top with nuts, if  desired.
Simple Marinara Sauce
Category: side-dish
By EIORE

This is a simple marinara sauce, good over any pasta or on lasagna.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
2 ½ tablespoons dried oregano
2 ½ tablespoons dried parsley
¼ cup grated Romano cheese
⅓ cup grated Parmesan cheese
2  bay leaves
1 teaspoon onion powder

Directions:
Heat oil in a large saucepan over medium heat.  Saute garlic until aromatic and tender.  Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder.  Reduce heat to low and simmer for at least 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 135.4
Fat: 6 g
Saturated fat: 1.8 g
Carbohydrates: 18 g
Sugars: 5 g
Dietary fiber: 4.5 g
Protein: 6 g
Cholesterol: 6.8 mg
Sodium: 618.5 mg
Green Beans Caesar


Ingredients:
green beans, canola oil, vinegar, salt, garlic clove, pepper, parmesan cheese, margarine, paprika

Directions:
Cut beans into 1 inch pieces and cook in boiling water; drain and cool.
Toss beans, oil, vinegar, onion, salt, garlic and pepper; pour into ungreased casserole.
Mix bread crumbs, cheese and margarine; sprinkle over beans; sprinkle with paprika.
Cook uncovered in 350F oven until heated through, about 15 - 20 minutes.
Shrimp Toast
Category: seafood
By Diane Ferguson

This was given to me by a co-worker several years ago and it is delicious.  It is a little time consuming, but worth it.

Ingredients:
½ pound medium shrimp, peeled and deveined
1 slice fresh ginger root, chopped
1 clove garlic, chopped
½ cup water chestnuts, drained and chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dry sherry
1  egg white
1 teaspoon baking soda
3 slices white bread, crusts trimmed
3 tablespoons sesame seeds
3 cups oil for deep frying

Directions:
In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C). In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth. Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds. Deep fry shrimp toast until golden brown. Drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 317.3
Fat: 21.5 g
Saturated fat: 2.9 g
Carbohydrates: 15.6 g
Sugars: 1.4 g
Dietary fiber: 1.8 g
Protein: 15.3 g
Cholesterol: 86.3 mg
Sodium: 1169 mg
Pumpkin Upside-Down Cake


Ingredients:
eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt, sugar, butter, margarine

Directions:
Preheat oven to 350.
Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
Bake 30 minutes.
Sprinkle nuts on top& bake for another 30 minutes.
Grandma's Chili Sauce Tomato Relish


Ingredients:
tomatoes, onions, bell peppers, vinegar, salt, cinnamon, allspice, mustard, sugar

Directions:
Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
Boil tomato's then core,peel, and dice.
combine diced tomato's and all ingredients in a larger boiling pot.
Cook until onions and peppers are soft and not crunchy.
Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.
Yogurt Salad (Jajeek)


Ingredients:
yogurt, cucumber, garlic clove, sea salt, mint, dried mint

Directions:
In a bowl stir yogurt until creamy. Add finely diced cucumber, minced and crushed garlic, sea salt to taste, and optional mint. Stir well and refrigerate for about 30 minutes before serving but not too much longer or cucumbers will lose their crunch.
Enjoy!
Scallops With Zucchini


Ingredients:
zucchini, olive oil, scallops, butter, garlic, green onions, tomatoes, fresh parmesan cheese

Directions:
In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
Remove zucchini from pan.
Add scallops to pan.
Cook until no longer opaque (about 5 minutes].
Put with zucchini.
Add butter to skillet.
Add garlic, green onions and tomato.
Bring to a boil.
boil 1 minute.
Add zucchini and scallops.
Heat through.
Sprinkle with parmesan cheese.
Tequila Muppet


Ingredients:
character(0]

Directions:
Place the tequila in a shot glass. Top with the soda.
To drink: Hold glass with one hand. Cover with a napkin and your other hand. Tap glass on the table and drink up!
Adobo Marinade


Ingredients:
lime rind, lime juice, garlic cloves, oregano, cumin

Directions:
"Mix all the ingredients in a glass bowl,  add 4 servings of meat (1lb boneless or 2 lbs bone-in].  Mix to combine, cover and refrigerate for 4 hours (if using seafood marinate for only 30 minutes]."
Raspberry Cream Wafers


Ingredients:
butter, heavy cream, granulated sugar, powdered sugar

Directions:
COMBINE flour, 1 cup butter and cream in large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin].
CUT with 1 1/2-inch cookie cutter. Place on prepared wax paper. Turn to coat both sides of cookies. Place on ungreased baking sheet about 1 inch apart. Pierce each cookie 3 or 4 times with fork.
BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.