lumicero/recipes-ing2inst huggingface dataset:
Title: The National Trust Heritage Lemon Curd: Crock Pot or Traditional
Ingredients:
- 3 lemons
- 4 eggs
- 6 caster sugar
- 4 unsalted butter
- 2 oranges, juice and zest of
- 4 limes, juice and zest of
Instructions:
1. Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
2. Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
3. Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
4. Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
5. NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
6. Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
7. TRADITIONAL COOKING METHOD.
8. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
9. Stir with a wooden spoon until thick and curd coats the back of the spoon.
10. Pour into warm sterile jars, cover, seal and label.
11. Refrigerate.
Title: Cinnamon-Swirled Almond Pound Cake
Ingredients:
- 1 ground cinnamon
- 1 almond paste
- 3 vanilla instant pudding mix
- 1 sour cream
- 1 eggs
- 1 Amaretto
- 4 water
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch tube pan and set aside.
3. Place the almond and cinnamon in the bowl of a food processor; process until finely chopped.
4. Place one-third of the almond mixture in the bottom of the prepared pan.
5. Add the almond paste to the remaining almond mixture and stir until well combined.
6. In the bowl of an electric mixer, combine the cake mix, pudding mix, sour cream, eggs, oil, amaretto, and water.
7. Beat on low speed to combine and then increase to medium speed and beat 2 minutes.
8. Spoon one-third of the batter into the prepared pan.
9. Evenly sprinkle half the almond paste mixture over the batter.
10. Repeat and end with the last of the batter on top.
11. Bake 55 minutes, or until a tester inserted in the center comes out clean.
12. Cool in the pan 10 minutes and then cool completely on a wire rack before serving.
Title: Pumpkin Pie Cake
Ingredients:
- 1 granulated sugar
- 1/2 brown sugar
- 1/4 canola oil
- 1/2 egg substitute
- 2 eggs
- 1 pumpkin
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 2 pumpkin pie spice
- 1/2 salt
Instructions:
1. Preheat oven to 350°F.
2. Spray 2, 8-inch round cake pans with Flour Pam.
3. Combine granulated sugar, brown sugar and oil in a large bowl and beat with a mixer at medium speed for 2 minutes or until well blended.
4. Add egg substitute and eggs; beating until well blended.
5. Add pumpkin, blending well.
6. Combine flour, baking powder, soda, spice and salt in medium bowl.
7. Gradually add flour mixture to pumpkin mixture, beating until just blended.
8. Spoon batter into prepared pans.
9. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean.
10. Cool in pans on a wire rack for 10 minutes then remove cakes from pans and cool completely on wire rack.
11. Frost with Pumpkin Pie Cake Frosting (recipe #263354).
Title: Crescent Roll Peach Dumplings
Ingredients:
- 2 sugar
- 1 butter
- 1 water
- 1 cinnamon
- 1
Instructions:
1. Quarter peaches. Roll each quarter in a crescent roll and place in a greased baking dish.
2. Bring water, sugar & butter to a boil. Pour over rolls. Sprinkle with a little cinnamon & a bit more sugar.
3. Bake at 350 for 30 minutes.
Title: Cherry Flip Cookies
Ingredients:
- 1 butter
- 1/4 salt
- 2 flour
- 1/2 powdered sugar
- 2 maraschino cherries
- 1/2
- 6
Instructions:
1. drain cherries on paper towels.reserve juice.
2. mix all ingredients except cherries --
3. pinch off a piece of dough enough to cover a cherry and roll up around cherry --
4. place on ungreased cookie sheet.
5. bake at 325* for 25 minutes or barely golden.
6. when cool.dip in maraschino cherry icing.
7. to prepare MARASCHINO CHERRY ICING:.
8. combine powdered sugar and 1/2 cup reserved cherry juice -- .
Title: Chinese New Year Cookies
Ingredients:
- 1 chocolate chips
- 1 salted peanuts
- 1
Instructions:
1. Melt both packages of chips on low heat.
2. Add noodles and nuts.
3. Separate into small clumps on wax paper.
4. Chill and serve.
Title: Puff Pastry
Ingredients:
- 3 1/4 flour
- 1 salt
- 1 unsalted butter
- 1 1/4 lemon juice
- 1
Instructions:
1. In large mixing bowl, sift in the flour and salt. Rub in 6 tablespoons of the butter. Adding the lemon juice and as much ice water as necessary, bind to a fairly soft dough and knead lightly. Roll out to a 12-inch square.
2. Form the remaining butter into an oblong block. It should be soft yet firm. Place on one half of the pastry square and fold the pastry over to enclose it, sealing the edges with a rolling pin. Rib the top by pressing the rolling pin across it at intervals.
3. Turn the pastry so that the fold is to the right. Roll out into a strip three times as long as it is wide. Evenly fold the bottom third upward and the top third downward. Seal the edges, place in a plastic bag, and chill for 30 minutes.
4. Repeat this process five more times, always keeping the fold on the right. Before the final rolling, chill overnight or for at least 1 hour.
5. The pastry is ready for use after the final rolling.
Title: Butterscotch-White Chocolate Biscotti
Ingredients:
- 2 all-purpose flour
- 2/3 brown sugar
- 1 baking soda
- 1/2 salt
- 1 vanilla extract
- 1 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350°F Combine first 5 ingredients in a large bowl. Combine vanilla with next 2 ingredients. Add to flour mixture; stir until well blended (dough will be dry).
2. Turn dough out onto a lightly floured surface and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
3. Bake for 30 minutes. Let cool. Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325F and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack.
Title: Jan's Peanut Butter Cookies
Ingredients:
- 1 1/4 flour
- 1/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 granulated sugar
- 1 dark brown sugar
- 1 egg
- vanilla
Instructions:
1. Have baking sheets ready - do not grease. Start oven 10 minutes before baking at 375 degrees.
2. Sift flour, measure, resift 3 times with baking soda, baking powder and salt. Cream both butters until light. Add both sugars and cream very thoroughly. Beat in egg, then vanilla. Add flour in 2 or 3 portions. Measure level tablespoons of dough onto waxed paper; shape quickly into balls. Place 2" apart on baking sheets. Press twice with tines of fork, first dipped in cold water, to make crisscross pattern on top. Bake 10-12 minutes or until delicately browned. Remove immediately from baking sheets to cake racks to cool. Makes 2 3/4 dozen.
Title: Nana's Classic Red Velvet Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 1/2 kosher salt
- 1 baking soda
- 1 eggs
- 2 buttermilk
- 1 1/2 white vinegar
- 1 vanilla extract
- 1 cream cheese
- 1 1/4 unsalted butter
- 2 real vanilla extract
- 2 powdered sugar
- 1/2
- 2
- 8
Instructions:
1. Preheat your oven to 350 degrees and line, spray and flour two 9 inch cake pans. Set those aside.
2. Lightly beat the eggs with a whisk and then add in the oil, buttermilk, vinegar, vanilla and food coloring. Whisk together until combined.
3. In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt.
4. Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice.
5. Use a measuring cup to divide the batter evenly among the prepared pans. Tap a few times on the counter to release any air bubbles.
6. Bake for 25-30 minutes or until a cake tester is inserted and comes out clean. Depending on your oven, you might want to rotate the pans for even baking.
7. Let the cakes cool for 10 minutes in the pans before removing them to a wire rack.
8. Once the cake cools it's time to frost.
9. THE FROSTING:
10. Combine the cream cheese, butter, vanilla and powdered sugar in the bowl of a stand mixer. Beat on high until creamy.
Title: Hershey's Disappearing Cake
Ingredients:
- 1/4 butter
- 1/4 shortening
- 2 sugar
- 1 vanilla
- 2 eggs
- 3/4 flour
- 1 3/4 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/8 milk
- 1 3/4
Instructions:
1. Generously grease and flour 2-9 inch round or 13x9 cake pan.Cream butter and shortning,sugar and vanilla until fluffy.Blend in eggs.Combine cocoa,flour,baking powder,baking soda and salt in bowl.
2. Add milk and flour mixture alternatly to batter.Blend well and pour into pans.Bake at 350 for 30-35 minutes or until cake test done.Cool 10 minutes and remove from pans if using round pans. Frost with your favorite frosting.
3. We use homemade white butter flavored frosting.
4. (Cake is very heavy).
Title: Big Soft Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 1/2 baking powder
- 1/2 unsalted butter
- 1 1/4 granulated sugar
- 1 sour cream
- 2 eggs
- 1 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease large cookie sheets.
3. In medium bowl, mix first 4 ingredients until well combined; set aside.
4. In large bowl with electric mixer on medium speed, cream butter and 1 cup of the granulated sugar until light and fluffy. Beat in sour cream, eggs and vanilla.
5. Beat in half the flour mixture until just combined. Stir in remaining flour mixture with a spoon (dough will be very soft). Spoon dough by heaping tablespoons on prepared baking sheets about 3 inches apart, making about 24 cookies.
6. Butter the base of a flat bottomed glass that about 3 inches wide. Dip bottom of glass into the remaining 1/4 cup granulated sugar. Use sugared glass to flatten cookies into 3 inch rounds, coating bottom of glass with sugar each time.
7. Sprinkle cookies with some coarse sugar.
8. Bake for 10 to 12 minutes, or until tops spring back when lightly pressed. (Cookies will be very light in color).
9. Immediately remove to racks to cool.
Title: Easy Upside-Down Peach Cake
Ingredients:
- 1 eggs
- 1 milk
- 4 sugar
- 1 vanilla
- 1/4 butter
- 1 flour
- 2
Instructions:
1. In a food processor or a blender, blend the eggs, milk, sugar and vanilla.
2. Add this blended mixture to a large bowl and crumble the Pound Cake slices small. Mix well until everything is well integrated.
3. In a previously greased and "floured" pan(with the last 2 ingredients), carefully place the peach slices at the bottom of the pan and pour the "pound cake mixture".
4. Bake for 45 minutes at 180º C (350ºF) or until an inserted toothpick comes out clean.
Title: Aussie Christmas Rum Balls
Ingredients:
- 10 coconut
- 1/2 raisins
- 1 rum
- 2 coconut
- 1
- 3
Instructions:
1. Mix together well in a bowl.
2. Cover in the fridge for ½ hour. (That's what we do in Australia.).
3. (Yours could probably sit in the bowl in the snow.).
4. Shape into balls and roll in coconut or chocolate sprinkles.
Title: Yankee Doodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 white sugar
- 1 1/2 cinnamon
- 1 1/2
- 1
Instructions:
1. Mix together first seven ingredients.
2. Cover and chill for 15 minutes, until dough is easy to handle.
3. In a small bowl, blend Cinnamon-Sugar ingredients together.
4. Form dough into walnut-size pieces and roll into Cinnamon-Sugar.
5. Place cookies 2 inches apart on a greased baking sheet.
6. Bake at 350 degrees for 10-12 minutes. don't overbake.
7. Remove to a wire rack to cool.
8. You can sprinkle a little extra colored sugar on top of freshly baked cookies, if you want more color.
Title: Tagalongs
Ingredients:
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 2 milk
- 1 1/2 creamy peanut butter
- 3/4 confectioners' sugar
- 1/4 salt
- 1/2 vanilla extract
- 8 butter
- 4
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball but it will be crumbly.
3. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. I found it was easiest doing this in the palm of my hand. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.
4. Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set.
5. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. (I am still debating as to whether this is a necessary step.).
6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
7. In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave for 30 to 45 seconds at a time, then stir. Heat until it is very, very soft. Let cool slightly and spoon a generous dome of the filling into each cookie’s “thumbprint”. Alternately you could use a piping bag but I did not find this necessary.
8. Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
9. Melt the chocolate and butter in a small double boiler until melted.
10. Dip chilled cookies into chocolate with a fork, allowing theexcess to drip off, and place on a sheet of parchment paper to let the cookies set.
Title: Pumpkin Caramel Flan
Ingredients:
- 3/4 sugar
- 2 eggs
- 2 solid-pack pumpkin
- 1 honey
- 1/2 pumpkin pie spice
- 1 1/2 vanilla
- 1 salt
- 1/2 fat-free evaporated milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place 8in square baking dish into 13x9 inch baking dish, fill outer dish with hot water to 3/4 inch depth.
3. Heat sugar in small saucepan over medium heat, stirring constantly until melted and golden brown, pour into square dish.
4. Working quickly, remove square dish from water, swirl melted sugar around bottom and sides of dish to coat, return dish to water.
5. Combine eggs, egg whites, pumpkin, honey, spice, vanilla, and salt in medium bowl, add evaporated milk and mix well.
6. Pour into prepared square baking dish.
7. Bake 40-45 minutes, remove dish from water and cool on wire rack, refrigerate for 4 or more hours.
8. To serve: run a small spatula around edge of dish, place large plate over dish and turn over, shaking gently to release.
9. Cut into quarters diagonally, cut each quarter into half to form triangles.
Title: Mrs. Whitmeyer's Shoofly Pie
Ingredients:
- 1 flour
- 1 light brown sugar
- 3/4 salted butter
- 2 -3 molasses
- 1/2 corn syrup
- 1/2 egg
- 1 water
- 1 vanilla extract
- 1 baking soda
- 1
Instructions:
1. Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell.
2. Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl.
3. Whisk together the molasses and syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl.
4. Stir the baking soda into the remaining 1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell.
5. Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set.
6. Cool almost completely before serving.
Title: Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake
Ingredients:
- 3/4 raw sugar
- 2 coconut oil
- 3 yogurt
- 200 raw sugar
- 2 raspberries
- 3 powdered sugar
- 1/3
- 1
Instructions:
1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside.
2. Preheat the oven to 350°F/180°C.
3. In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
4. In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
5. Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
6. Store in the refrigerator overnight.
7. Garnish with raspberries and powdered sugar if desired before serving.
Title: Holiday Mini Cakes
Ingredients:
- 1 confectioners' sugar
- 2 milk
- 3 -4 jelly beans
- 5
Instructions:
1. Trim dark sides from top and side of cake. Cut cake in half horizontally.
2. Using a 3 1/2-inch cookie cutter (egg or bunnie for Easter; tree or wreath for Christmas; hearts for Valentine's Day; flowers for Mother's Day), cut 3 mini cakes from each half of the pound cake.
3. Place mini cakes on a wire rack over a large bowl; set aside.
4. In another bowl, stir confectioners' sugar and milk until smooth. Tint with food coloring and flavor with extract if desired.
5. Spoon icing over mini cakes, allowing excess to drip into bowl.
6. When icing bowl is empty, place rack of mini cakes over empty icing bowl.
7. Decorate mini cakes with jelly beans. Refrigerate until icing is set, about 20 minutes.
8. Wrap in plastic wrap until ready to serve.
Title: Chocolate Extreme Cupcakes
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1 light brown sugar
- 4 eggs
- 3 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 2 salt
- 1 buttermilk
- 1/2 butter
- 1 powdered sugar
- 1/2 vanilla extract
- 1 salt
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350°; beat butter at medium speed with an electric mixer until creamy.
2. Gradually add sugars, beating well.
3. Add eggs, 1 at a time, beating after each addition.
4. Add melted chocolates and vanilla, beating well.
5. Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour mixture.
6. Beat at low speed after each addition until blended.
7. Place the baking cups in jumbo muffin pans.
8. Spoon batter into cups, filling 3/4 full.
9. Bake for 30 minutes or until a pick comes out clean; cool in pan on racks, 5 minutes.
10. Remove from pans and cool completely on racks.
11. Make frosting--beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with melted chocolate and whipping cream.
12. Beat at low speed after each addition until blended; stir in vanilla and salt.
13. Spread cooled cupcakes with frosting.
Title: Lemon Custard Puddings With Honey Anglaise
Ingredients:
- 3 unsalted butter
- 2/3 eggs
- 2 caster sugar
- 1 lemon zest
- 1/2 full-cream milk
- 1 lemon juice
- 2 salt
- 1/2 full-cream milk
- 2 honey
- 1
Instructions:
1. To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
2. Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
3. In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
4. Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
5. Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
6. The batter will be airy and loose, divide the batter equally among the prepared ramekins.
7. Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
8. Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
9. Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
10. In a medium bowl, whisk the yolks and honey to blend.
11. Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
12. Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
13. Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
14. Cover and refrigerate until ready to serve.
15. To serve dust the hot puddings with icing sugar and then serve with the anglaise.
Title: Dried Fruit Compote
Ingredients:
- 1/2 raisins
- 1/2 dried fig
- 1/2 prune
- 1/2 pitted dates
- 1/2 lemon juice
- 1/3 honey
- 1/4
Instructions:
1. Wash the fruits quickly in cold water.
2. Chop the fruits in a food processor and mix them in a mixing bowl.
3. Drizzle with lemon juice and honey.
4. Cover tightly and put in the refrigerator for 1-2 days. The fruits will soften and the flavors will blend.
5. Can serve with cream or whipped cream (or a vegan or raw version.).
Title: Irish Lace Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 golden brown sugar
- 2 heavy cream
- 1 light corn syrup
- 1/2 vanilla
- 3/4 oatmeal
- 1/4 all-purpose flour
- 1/4 salt
Instructions:
1. Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.
2. Preheat oven to 350°F Line baking sheet with parchment paper. Using 1 tablespoons dough for each, shape dough into twelve balls. Place 3 balls on prepared baking sheet, spacing evenly apart. Flatten dough balls with your palms. Bake until golden brown and "lacy", about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls,.