iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemony Chicken Soup with Farro, White Beans, and Kale

Ingredients:
3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Instructions:
Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.
Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
Soup can be made 2 days ahead. Chill in a resealable container.
Saffron Quinoa with Dried Cherries and Almonds

Ingredients:
1/4 teaspoon saffron threads (optional)
3 tablespoons coconut oil or olive oil, divided
1 1/2 cups sliced almonds
1 teaspoon ground cinnamon
Pinch of cayenne pepper
1 3/4 teaspoons kosher salt, divided
1 medium onion, chopped
2 cups quinoa
1 1/2 cups dried cherries

Instructions:
Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1–2 minutes.
Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20–30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.
Grilled Asparagus and Spring Onions With Lemon Dressing

Ingredients:
1 teaspoon finely grated lemon zest, 1 teaspoon finely grated Meyer lemon zest, 1 tablespoon fresh lemon juice, 1 tablespoon fresh Meyer lemon juice, 1 tablespoon whole grain mustard, 1/4 cup olive oil, plus more, Kosher salt, freshly ground pepper, 2 large bunches thick asparagus, trimmed, 2 bunches spring onions, halved if large

Instructions:
Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
Spaghetti With Ramps

Ingredients:
12 ounces spaghetti
Kosher salt
4 tablespoons unsalted butter
2 tablespoons olive oil
3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced
Freshly ground black pepper
1/2 cup finely grated Parmesan, plus more, shaved, for serving
1 tablespoon finely grated lemon zest
2 lemons
halved
for serving

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, heat butter and oil in a large skillet over medium. Add ramp bulbs; season with salt and pepper. Cook, stirring occasionally, until translucent and tender, about 4 minutes.
When pasta is nearly done, add ramp greens to bulbs and toss to coat.
Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta to skillet along with 1/2 cup cooking liquid; toss to coat. Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta. Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat. Divide among bowls, top with shaved Parmesan, and serve with lemon halves.
Savory Dutch Baby

Ingredients:
3 large eggs, room temperature
3/4 cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fried eggs, avocado, and shaved ham (optional)
Smoked salmon, crème fraîche, and sliced spring onions (optional)
Sautéed kale
crispy bacon
and aged cheddar (optional)

Instructions:
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°F. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
Broiled Salmon with Scallions and Sesame

Ingredients:
2 garlic cloves, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon plus 2 teaspoons vegetable oil
1/2 teaspoon sesame seeds, plus more for serving
3 (8-ounce) skin-on center-cut salmon fillets
Kosher salt
1 bunch scallions
1 Fresno chile
thinly sliced

Instructions:
Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and 1/2 tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.
Pea and Little Gem Salad with Farro and Pecorino

Ingredients:
1 cup semi-pearled farro
Kosher salt
1 garlic clove, finely grated
1/4 cup olive oil
3 tablespoons fresh lemon juice
Freshly ground black pepper
6 ounces sugar snap peas, trimmed, thinly sliced (about 2 cups)
8 cups Little Gem or other small lettuce leaves, torn if large
2 cups halved pea shoots (tendrils)
Shaved Pecorino Romano (for serving)

Instructions:
Cook farro in a pot of boiling salted water until al dente, 25–35 minutes. Drain and spread out on a baking sheet; let cool.
Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.
Cauliflower "Rice" Tabbouleh

Ingredients:
1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes
quartered

Instructions:
Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
Rhubarb-Fennel Gin Cocktail

Ingredients:
1/4 fennel bulb, untrimmed, coarsely chopped
1 (375-ml) bottle dry vermouth (preferably Dolin)
1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving
1/2 cup sugar
3/4 cup fresh lemon juice
3/4 cup gin (preferably Fords)

Instructions:
Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
Bring rhubarb, sugar, and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14–16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée).
Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.
Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde

Ingredients:
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 garlic cloves, finely chopped, divided
2 teaspoons kosher salt, divided
1 (4–4 1/2-pound) whole chicken
1 pound golden new potatoes, quartered
2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed
3/4 cup cilantro leaves with tender stems
3/4 cup parsley leaves with tender stems
2/3 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions:
Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18–20 minutes more.
Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.
Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw

Ingredients:
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons radish-top salsa verde (optional)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 shallot, quartered
1 garlic clove, halved
1 (16-ounce) can chickpeas, rinsed
1 medium cucumber (about 1/2 pound), finely chopped
3 tablespoons crumbled feta
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 avocado, thinly sliced
4 brioche buns or 8 slices pumpernickel bread, toasted
1/2 cup baby spinach leaves

Instructions:
Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
Chickpea salad can be made 2 days ahead. Chill in a resealable container.
3-Ingredient Peanut Butter Cookies

Ingredients:
1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly.
Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
3-Ingredient Ice Box Cake

Ingredients:
4 1/2 cups heavy cream, divided
4 tablespoons powdered sugar, divided
Pinch of kosher salt
18 ounces chocolate wafer cookies
The base of a 9-inch-diameter springform pan or large
flat plate or platter; a large star tip and a pastry bag (optional)

Instructions:
Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
Cake can be made 1 day ahead. Cover and chill.
3-Ingredient Fauxnuts With Maple Glaze

Ingredients:
1 (17.3-ounce) package frozen puff pastry, thawed
1/2 cup powdered sugar
2 tablespoons maple syrup
Canola oil (for frying; about 2 quarts)
A 3" round cutter; 1" round cutter; deep-fry thermometer

Instructions:
Fold 1 pastry sheet into thirds lengthwise, then again into thirds crosswise. Using a rolling pin, roll out into a 9x6" rectangle. Fold into thirds again and roll out to a 9x3 1/2" rectangle. Transfer to a baking sheet and chill 15 minutes. Repeat with remaining pastry sheet.
Meanwhile, whisk powdered sugar, maple syrup, and 1 tsp. water in a small bowl.
Using 3" cutter, punch out 3 rounds from 1 dough strip, then punch out center of each round with 1" cutter. Transfer doughnuts to baking sheet. Gather holes and scraps, re-roll, and punch out 1 more doughnut. Repeat with second strip; you should have 8 doughnuts.
Fit a large heavy pot with thermometer and pour in oil to come 2" up sides of pot. Heat oil over medium-high until thermometer registers 350ºF. Working in 2 batches, fry doughnuts until golden brown, about 4 minute per side. Using a spider or slotted spoon, transfer to a wire rack set in a rimmed baking sheet and let cool 2–3 minutes. Drizzle with maple glaze and let set before serving.
3-Ingredient Sweet and Smoky Brussels Sprouts

Ingredients:
4 ounces bacon (about 4 slices), cut crosswise into 1/4" strips
2 tablespoons (or more) olive oil
1 pound brussels sprouts, trimmed, halved
1/2 teaspoon kosher salt
1/4 cup dates
pitted
chopped

Instructions:
Cook bacon in a large skillet over medium heat, stirring occasionally, until partially crisped, 5–7 minutes. Using a slotted spoon, transfer bacon to paper towels, reserving fat in skillet.
Add 2 Tbsp. oil to fat and heat over medium. Working in batches and adding more oil if needed, add brussels sprouts in a single layer, cut side down, and sear, without stirring, until well-browned, about 3 minutes. Season with salt, toss to coat, then stir in bacon and dates. Stir in 3/4 cup water, increase heat to medium-high, and cook, mashing dates with the back of a wooden spoon, until dates have dissolved and brussels sprouts are well-glazed, about 2 minutes.
Eggs Baked in Crispy Prosciutto Baskets

Ingredients:
Olive oil (for pan)
12 slices prosciutto (about 6 ounces)
1 cup grated Gruyère (about 2 1/2 ounces)
12 large eggs
1/4 cup heavy cream
1 teaspoon chopped thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
A standard 12-cup muffin pan

Instructions:
Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
3-Ingredient Sausage Dinner With Lentils and Fennel

Ingredients:
2 medium fennel bulbs with fronds
6 tablespoons olive oil, divided, plus more for serving
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dried lentils (preferably French green lentils; about 7 ounces)
4 sweet Italian sausages

Instructions:
Preheat oven to 400°F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.
Heat 3 Tbsp. oil in a 3–4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.
Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15–25 minutes.
Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.
Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.
Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.
Cut sausages diagonally into 1/2"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.
3-Ingredient Brown-Butter Shortbread

Ingredients:
1 cup (2 sticks) unsalted butter
1/2 cup powdered sugar
2 cups all-purpose flour, sifted
1/4 teaspoon kosher salt

Instructions:
Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6" rectangle about 1/2" thick.
Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55–65 minutes.
Cut shortbread lengthwise into 1" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.
Cookies can be made 2 days ahead; cover and store at room temperature.