xiaoxl/recipe_data huggingface dataset:
Easy Banana Muffins
Category: bread
By Easter Bunny

They raise well, don't stick, and taste great!

Ingredients:
cooking spray (such as Baker's Joy®)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4  bananas, mashed
½ cup white sugar
⅓ cup canola oil
¼ cup brown sugar
1  egg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray. Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl. Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups. Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 muffins

Calories: 149.9
Fat: 5.3 g
Saturated fat: 0.5 g
Carbohydrates: 25 g
Sugars: 13.3 g
Dietary fiber: 1.6 g
Protein: 2.1 g
Cholesterol: 11.6 mg
Sodium: 187.8 mg
Belgian Blue Cheese Bacon Waffles


Ingredients:
all-purpose flour, milk, dry yeast, eggs, blue cheese, bacon

Directions:
Mix the flour with the milk, the egg and the yeast.
Cut the blue cheese and the bacon into fine pieces, and add it to the batter.
Heat the waffle maker.
Bake the waffles in app. 5 minutes, depending on your machine. They are ready when they are golden brown and come out without problems.
Sangria Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, sea salt, egg, unsalted butter, red wine, canola oil, lemon juice, ground cinnamon

Directions:
Preheat oven to 350°F Coat 12-cup muffin tin with nonstick cooking spray or with paper liners.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and sea salt.
In a separate bowl, combine egg, milk, melted butter, red wine, canola oil, lemon juice, and ground cinnamon. Add to dry ingredients with chopped fruit.
Stir until just moistened. Fill lined muffin cups 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely.
Spicy Beef Curry Stew for the Slow Cooker
Category: soups-stews-and-chili
By NANCIG

This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.

Ingredients:
1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1  fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1  onion, sliced and quartered
1 cup beef broth

Directions:
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice. Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth. Cover, and cook 6 to 8 hours on Low.

Prep time: 15 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 25 mins
Yields: 4 servings

Calories: 291.4
Fat: 19.1 g
Saturated fat: 6.6 g
Carbohydrates: 7.6 g
Sugars: 3.9 g
Dietary fiber: 2 g
Protein: 20.6 g
Cholesterol: 62.5 mg
Sodium: 441.7 mg
Hearty Mediterranean Salad


Ingredients:
orange bell pepper, tomatoes, green onions, red onions, lemon, zest of, salt, olive oil, fresh basil leaves, feta cheese

Directions:
"Place the wheat berries in a sauce pan and cover with 2 inches of water.  Let sit at least overnight (I let sit for about 24 hours].  Drain water and rinse wheat berries.  Cover with 2 inches of water and bring to a boil over medium heat.  Reduce heat, cover, and simmer for about 45-60 minutes, or until tender.  When wheat berries are as chewy as you like, remove from heat and drain.  Rinse with cold water and set aside.  Place cooled wheat berries in a large bowl and add the bell pepper, tomato, and onions.  Stir to combine.  Add lemon juice, zest, salt and olive oil and stir to combine.  Add last 3 ingredients (basil, verbena, and feta] and give it a good stir.  Adjust seasonings to your liking.  Chill."
Molasses Oatmeal Chocolate Chip Muffins


Ingredients:
oatmeal, white flour, baking powder, salt, white sugar, skim milk, molasses, chocolate chips

Directions:
Mix all the dry ingredients together except the chocolate chips.
Add the wet ingredients and mix just until blended.
Now add the chocolate chips and mix.
Fill muffin tins sprayed with non-stick spray (or use muffin liners] 2/3 of the way full.
Bake at 400°F for about 20 minutes or until slightly brown and a toothpick inserted into a muffin comes out clean.
Chicken Paprika in Yogurt Sauce


Ingredients:
extra virgin olive oil, chicken, onions, carrots, celery, water, paprika, salt, plain yogurt, scallions, parsley

Directions:
In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
Line a  colander(or strainer] with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
With tongs, remove chicken from casserole to a heated platter.
Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
In  small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!
Christmas Cranberry-Nut Tassies (Mini)


Ingredients:
butter, margarine, cream cheese, all-purpose flour, egg, light brown sugar, butter, margarine, fresh cranberries, pecans

Directions:
Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add flour, beating well.
Cover and chill dough 1 hour.
Shape dough into 24 (1-inch]  balls. Press 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
Combine egg and next 3 ingredients; stir in cranberries and pecans.
Spoon 1 tablespoon mixture into each shell.
Bake at 325 degrees F for 25 minutes or until filling is set.
Remove from pans immediately, and let cool completely on wire racks.
No Bake Cookies (For 1 or 2 People)


Ingredients:
sugar, dry milk, butter, water, peanut butter, quick oats

Directions:
Mix sugar, Hershey's cocoa and dry milk thoroughly in a small saucepan. Add water and butter. Then stir constantly over medium/high heat.
After butter has completely melted, continue stirring and boil one minute.
Remove from heat. Stir in peanut butter and then oats.
Drop by the spoonful onto wax paper or dinner plate.
Eat warm or save for later.
Suzanne's Famous Lemon Squares or Bars


Ingredients:
flour, powdered sugar, butter, eggs, granulated sugar, lemon juice, flour, baking powder, lemon, rind of

Directions:
Preheat oven to 350º F.
For Crust: Melt butter.
Stir sugar and flour together.
Mix the two, and pat into the bottom of 9”x13” baking pan.
Bake for 20 minutes.
For Topping: Using a spoon, combine these ingredients, adding flour and baking powder gently.  Do not use electric mixer.
Pour over baked crust carefully.
Bake another 25 minutes until firm.
Sprinkle with powdered sugar.
Cool completely before slicing.
Reminder:   Do not use electric mixer.  Do not double this recipe.  For more pungent lemon flavor, add one grated lemon rind to the egg mixture.
Pecorino-Crusted Chicken With Mushroom Salad


Ingredients:
button mushroom, flat leaf parsley, olive oil, fresh lemon juice, garlic cloves, chicken breasts, mayonnaise, parmesan cheese, kosher salt, black pepper

Directions:
Toss the first 5 ingredients in a medium bowl.  Season generously with salt and pepper to taste. Let it stand at room temperature, tossing often, until the mushrooms soften, about 20 to 30 minutes.
Meanwhile, preheat the oven to 500 degrees.  Line a rimmed baking sheet with foil; set a wire rack inside. Season the chicken with salt and pepper to suit your taste; place on the rack. Spread mayonnaise on the chicken and sprinkle with cheese.
Bake for 5 minutes. Turn on the broiler. Broil until the chicken is cooked through and the cheese is golden brown, about 5 minutes. Serve with the mushroom salad.
Orange Rice Pudding With Golden Raisins (Crock Pot)


Ingredients:
2% low-fat milk, granulated sugar, medium grain rice, golden raisin, orange zest, ground nutmeg

Directions:
In a crock pot combine milk, sugar & rice, then cover & cook, stirring occasionally, on high  for 3 to 3 1/2 hours until creamy.
Spoon into a serving bowl & after stirring in the raisins & zest, let it set ~ Pudding will thicken as it cools.
Before serving, dust lightly with nutmeg.
Chicken Liver Pate
Category: appetizers-and-snacks
By MISS AMY

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Ingredients:
1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Directions:
Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 cup

Calories: 66.1
Fat: 5.4 g
Saturated fat: 3.2 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Protein: 3.2 g
Cholesterol: 62.9 mg
Sodium: 70.2 mg
Tomato, Bacon N' Pepper Jack Soup


Ingredients:
tomato with juice, milk, bacon, monterey jack pepper cheese

Directions:
1. Blend tomatoes in blender to smooth (or leave larger bits if you like].
2. Place in 2 Qt pan.
3. Add beef boullion paste to taste. I start with 2 teaspoons.
4. Add some milk or half n half.
5. Fry up bacon crisp and crumble it into soup.
6. Heat until ready to boil and turn down to simmer 15-20 minutes.
7. Top with shredded pepperjack when serving.
8. You can add toasted croutons as well, but I didn't want the additional carbs.
Instant Mashed Potato, Ham and Cheese Casserole


Ingredients:
water, salt, butter, milk, parsley flakes, dried basil, parmesan cheese, deli ham, cheddar cheese

Directions:
Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil.
Remove from heat.
Add cold milk.
Stir instant potato flakes gently and stir until smooth.
Pour instant potatoes into well greased casserole dish.
Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ].
Top Ham with shredded cheese.
Broil 4-6 inches from heat for 60 seconds or until golden brown.
Cornmeal Biscuits


Ingredients:
firm butter, all-purpose flour, yellow cornmeal, baking powder, sugar, salt, milk, yellow cornmeal

Directions:
Heat oven to 450.
Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
Stir in milk until dough leaves side of bowl (dough will be soft and sticky].
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Roll or pat 1/2 inch thick.
Cut with floured 2 1/2" round cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
Sprinkle cornmeal lightly over biscuits.
Bake 12 to 14 minutes or until golden brown.
Remove from cookie sheet immediately.
Gingerbread Scones with Lemon Breakfast Cream


Ingredients:
granulated sugar, all-purpose flour, old-fashioned oatmeal, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, margarine, skim milk, dried currants, raisins, molasses, part-skim ricotta cheese

Directions:
To prepare Scones: Preheat oven to 425°.
Reserve 1 teaspoon of sugar.
In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
Cut in margarine until crumbly.
In a small bowl, combine milk, currants, egg whites and molasses.
Add to dry ingredients and mix just until moistened.
Turn dough onto lightly floured surface; knead gently 5 to 10 times.
Pat dough to 3/4-inch thickness.
Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
Place on ungreased cookie sheet.
Sprinkle tops with reserved 1 teaspoon sugar.
Bake for 9 to 11 minutes or until golden brown.
Serve with Lemon Breakfast Cream.
To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
Cover and blend on high speed or process until smooth.
Serve with warm scones.
For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
Fat Free Mini Banana Muffins


Ingredients:
flour, applesauce, bananas, sugar, baking soda, baking powder, salt

Directions:
Preheat oven to 350 degrees., Place all ingredients into a large mixing bowl and mix until just moistened., Spoon into lined or nonstick, sprayed mini muffin pan., Bake at 350 degrees for 15 minutes., Remove muffins from the tray and cool on a wire rack.
Chicken-Fried Steak With Cream Gravy


Ingredients:
salt, black pepper, all-purpose flour, garlic powder, baking powder, milk, eggs, fresh parsley

Directions:
FOR THE STEAKS:
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, red pepper, and baking powder.
Whisk together 3/4 cup milk and eggs.
Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
Pour oil into a 12-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil].
Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
FOR THE GRAVY:
Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.
Serve gravy with steaks. Garnish, if desired.
Jolean's Hominy and Sausage


Ingredients:
ground sausage, onion, garlic, yellow hominy, butter

Directions:
In a large skillet, brown the sausage and cut into chunks.  Remove sausage and drain grease but leave drippings in the pan.
Saute onion and garlic in butter in the same pan with the sausage drippings.  Add hominy and cook over medium heat stirring frequently, until heated through.  Sprinkle with salt & pepper to taste.
Add sausage back to the skillet for about 5-10 minutes, stirring frequently until heated through.
Serve with big, fluffy biscuits with butter and honey!  YUM!
Oh, just a NOTE:  My brother and my Dad always mixed in some catsup with theirs -- I used to put some on the side and dip the sausage into it -- Mom didn't care much for that when we added catsup, though!  LOL!
Fruit Crisp


Ingredients:
apricots, granulated sugar, rolled oats, brown sugar, all-purpose flour, ground nutmeg, ground cinnamon, butter, coconut, vanilla ice cream

Directions:
Preheat oven to 375.
If fruit is frozen, thaw but do not drain.
Place fruit in a 2-quart square baking dish.
Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg.
Cut in butter until mixture resembles coarse crumbs.
Stir in the nuts.
Sprinkle topping over filling.
Bake for 30 to 35 minutes (40 minutes for thawed fruit] or until fruit is tender and topping is golden.
Cool slightly.
Serve warm with ice cream if desired.
Cheesy Chile Eggrolls
Category: appetizers-and-snacks
By Culinary Envy

Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!

Ingredients:
1 (16 ounce) package large egg roll wrappers (such as Nasoya®)
2 (7 ounce) cans whole fire-roasted mild green chiles (such as La Victoria®), or more to taste
1 pound shredded pepper Jack cheese
1 ½ cups canola oil for frying

Directions:
Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients. Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Yields: 8 servings

Calories: 432.9
Fat: 23.3 g
Saturated fat: 10.8 g
Carbohydrates: 37 g
Sugars: 1.5 g
Dietary fiber: 1.6 g
Protein: 18.1 g
Cholesterol: 65.9 mg
Sodium: 1239.9 mg
American - Italian Pasta Salad


Ingredients:
frozen baby peas, black olives, green onion, celery, fresh parsley, mayonnaise, sour cream, milk

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley.
Mix in dressing last, reserving 1/2 cup.
Let sit over night in fridge. Stir before serving.
Add extra dressing if pasta appears dry.
Dan's Favorite Chicken Sandwich
Category: meat-and-poultry
By ANGELSHARK

BBQ sauce and bacon are the secrets to the wonderful flavor of the chicken in this sandwich.  Add avocado and cheese, and how can you go wrong? Makes a hearty lunch by itself or serve with salad or french fries for a delicious dinner.

Ingredients:
2  skinless, boneless chicken breast halves
2 tablespoons barbeque sauce
4 slices bacon
2  hoagie rolls, split lengthwise
2 tablespoons Ranch dressing
4 slices Swiss cheese
1 small avocado - peeled, pitted and diced

Directions:
Preheat oven to 375  degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon. Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise. Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese. Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 2 servings

Calories: 1062.7
Fat: 53.3 g
Saturated fat: 18 g
Carbohydrates: 84.8 g
Sugars: 10.9 g
Dietary fiber: 9.5 g
Protein: 59.8 g
Cholesterol: 143.2 mg
Sodium: 1663.5 mg
Spicy Snack Mix
Category: appetizers-and-snacks
By Veronica

I've worked on the tiny details of this simple spicy snack mix recipe for years and years. My friends ask me to bring a batch every time I come over.

Ingredients:
6 tablespoons butter, cut into chunks
3 tablespoons Worcestershire sauce
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 ½ teaspoons garlic powder
1 ½ teaspoons seasoned salt (such as Lawry's®)
1 teaspoon onion powder
4 cups crispy rice cereal
4 cups crispy corn cereal squares
2 cups crispy wheat cereal squares
2 cups small twist pretzels
1 ½ teaspoons white sugar

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed. Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy. Coat pretzels with the remaining butter mixture and add to the baking sheets. Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 cups

Calories: 192.9
Fat: 6.5 g
Saturated fat: 3.8 g
Carbohydrates: 32.3 g
Sugars: 3.9 g
Dietary fiber: 1.9 g
Protein: 3.1 g
Cholesterol: 15.3 mg
Sodium: 667 mg
Lemon Cookies from Scratch
Category: desserts
By mushdg02

This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.

Ingredients:
1 cup white sugar
½ cup butter, softened
2 tablespoons fresh lemon zest
2  eggs
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup powdered sugar

Directions:
Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed. Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand. Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 20 cookies

Calories: 133.2
Fat: 5.2 g
Saturated fat: 3.1 g
Carbohydrates: 20.2 g
Sugars: 11.6 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 30.8 mg
Sodium: 105.6 mg