xiaoxl/recipe_data huggingface dataset:
Apfelkuchen


Ingredients:
sliced apples, cinnamon, butter, sugar, eggs, salt, vanilla extract, cream cheese, brown sugar, flour, pecans

Directions:
"Place pie shell in a round cake pan (not a pie pan].  Toss apples with cinnamon and place in pie shell.  Cream 2 tablespoons butter, sugar, and eggs together.  Add salt, vanilla, and cream cheese.  Blend until just smooth and pour over apples.  Combine brown sugar, flour, and 2 tablespoons butter, add pecans.  Crumble this mixture on top of pie.  Bake at 375 degrees for 45 minutes.  Reduce heat to 350 degrees and continue to bake for 15 minutes.  Allow to cool and serve."
Rice Salad With Cherry Tomatoes, Parmesan, Peas, and Ham


Ingredients:
long grain white rice, basmati rice, table salt, extra virgin olive oil, garlic clove, table salt, ground black pepper, cherry tomatoes, deli ham, parmesan cheese, fresh basil

Directions:
For Boiled Rice:
Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati.
Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
For Salad:
Stir together oil, vinegar, garlic, salt, and pepper in small bowl. Combine rice, peas, tomatoes, ham, Parmesan, and basil in large bowl; drizzle oil mixture over and toss thoroughly to combine.
Let stand 20 minutes to blend flavors and serve.
Low-Fat Potato and Leek Soup
Category: soups-stews-and-chili
By foodcanuck

A tasty, light potato and leek soup, good for those looking to watch what they eat!

Ingredients:
½ teaspoon unsalted butter
1 large white onion, diced
2 ribs celery, chopped
3 small leeks, cleaned and thinly sliced
3 medium potatoes, peeled and chopped
3 cups water, or more as needed
3 cups 2% low-fat milk
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes. Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 167.3
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 29.2 g
Sugars: 8.4 g
Dietary fiber: 3.3 g
Protein: 6.8 g
Cholesterol: 10.6 mg
Sodium: 274.4 mg
Baked Beans With a Kick


Ingredients:
bacon, sweet onion, barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, brewed coffee

Directions:
1. Preheat the oven to 350 degrees.
2. Cook the chopped bacon in a pot over medium heat until browned (about 10 minutes].
3. Remove the bacon with a slotted spoon, reserving the bacon grease in the pan. Drain the bacon on paper towels.
4. Add the chopped onions to the pot with the bacon grease and cook for 15 minutes over medium-low heat, or until caramelized.
5. Remove the pot from the heat. Add the bacon back to the pot as well as the remaining ingredients.
6. Stir it all together.
7. Pour the beans into a greased 8" baking dish and bake at 350 degrees for 2 hours.
8. Remove the beans from the oven and let sit for 5 minutes before serving.
Almond Chicken and Vegetables


Ingredients:
soy sauce, cornstarch, sugar, salt, white pepper, boneless skinless chicken breasts, bamboo shoots, green onions with tops, green pepper, soy sauce, white wine, green onion top

Directions:
Combe first 6 ingredients, stirring well.  Add chicken pieces;  mix well and refrigerate for 15 minutes.
Pour 1/4 cup oil around top of preheated wok;  allow to heat at hight (350F] for 1 minute.  Add chicken, and stir-fry for 5 minutes, or until lightly browned.  Remove with a slotted spoon;  drain on paper towels.
Pour 2 TB oil around top of wok;  heat at medium high (325F] for 30 seconds.  Add almonds, and stir-fry 2 minutes or until golden brown.  Remove and drain on paper towels.  Add bambo shoots, green onions, and green pepper to wok.  Stir-fry 1-2 minutes or until crisp-tender.  (Add additional oil, if needed.].
Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well.  Add this mixture to the wok.  Bring to a boil.  Add chicken and almonds;  stir-fry 30 seconds or until thoroughly heated.  Garnish with green onion tops, if desired.  Serve immediately.
Pink Lemonade Iced Tea


Ingredients:
tea bags, sugar, water

Directions:
combine the tea bags, sugar and water., boil softly 3-5 minutes., let cool to room temperature., add the can of lemonade to a gallon jar., fill 3/4 full with water., pour in the tea mixture., stir well., add ice cubes., enjoy!
Orange Crush! Fresh Squeezed Orange and Vodka Cocktail
Category: drinks
By Coastal Roots

It's vitamin C with a smile! This beverage is yummy any time of year!  It's the perfect drink on a hot summer day, BBQ cookout, as well as Sunday football and/or your next New Year's party. Whatever the occasion, this drink is a fresh beverage crowd pleaser. Without a doubt, my press juicer gets a workout when friends and family come over. Just give it a try!

Ingredients:
2 cups ice cubes, or as needed
2 fluid ounces orange-flavored vodka
1 fluid ounce triple sec liqueur
2  Valencia oranges, juiced
1 splash lemon-lime soda (such as Sprite®)  (Optional)
1 slice orange

Directions:
Fill a pint glass with ice cubes. Pour orange-flavored vodka, triple sec, and orange juice over ice; top with lemon-lime soda. Mix well and garnish with orange slice.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cocktail

Calories: 325.3
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 34.7 g
Sugars: 27.3 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Sodium: 6.9 mg
Grecian Party Squares


Ingredients:
mayonnaise, sour cream, spinach, artichoke hearts, water chestnuts, garlic clove, feta cheese, parmesan cheese

Directions:
"Preheat oven to 375 degrees.  Flatten crescent rolls onto a baking sheet and press seams together.  Bake 10-12 minutes; set aside.  Combine soup mix, mayonnaise, and sour cream.  Add spinach, artichoke hearts, water chestnuts, garlic, and feta cheese.  Spread mixture over crescent roll dough.  Top with parmesan cheese.  Bake 10-12 minutes.  Cut into squares with a pizza cutter and serve hot."
Chicken Tenders in Lemon-Mushroom Cream Sauce
Category: meat-and-poultry
By lutzflcat

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
salt and ground black pepper to taste
1 pound chicken tenders
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced mushrooms
¼ cup finely chopped onion
1 ½ teaspoons minced garlic
⅔ cup fat free half-and-half
½ cup low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh dill, divided
1 tablespoon cornstarch
salt and ground black pepper to taste
1  lemon, cut into wedges

Directions:
Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders. Heat olive oil in a large skillet over medium heat.  Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil. Reduce heat to medium and melt butter in the skillet.  Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper. Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 261.5
Fat: 13.1 g
Saturated fat: 3.9 g
Carbohydrates: 9.3 g
Sugars: 3.3 g
Dietary fiber: 0.8 g
Protein: 26.1 g
Cholesterol: 74.8 mg
Sodium: 231.2 mg
Provencal Chicken Salad With Roasted Peppers and Artichokes


Ingredients:
sun-dried tomato, artichoke hearts, green olives, parsley, red wine vinegar, Dijon mustard, garlic, olive oil, oregano, salt, pepper

Directions:
Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
Slice chicken in 1/2" wide strips.
I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
To serve,place baby greens on platter and top with chicken  salad or serve on individual plates.
A little shaved Parmesan or mozzarella could be sprinkled on top.
Carnitas Suprema Sandwich


Ingredients:
shallot, onion powder, black pepper, white wine, cornstarch, avocado, pico de gallo

Directions:
In  a clad skillet (don’t use cast iron because you will be deglazing] add the carnitas and any juice from the carnitas.  Add the vegetable stock, shallots, garlic, onion powder, and black pepper. Stir well. Cover and Sauté at low heat  for about 15-20 minutes and extract as much flavor as possible in the stock.   Remove from heat. Strain the meat from the liquid and set  stock aside. Return the meat to the skillet and  brown slightly to remove some of the excess moisture.  With tongs remove the meat into a bowl and set aside.  Add  the wine to the skillet and deglaze the pan at low heat and cook half the wine off , while stirring with a heat proof rubber spatula. Scrap all the yummy brown material from the skillet. Return the stock to the skillet and simmer at medium low heat and reduce a bit more.
In a separate container, mix corn starch with a bit of water and make a roux.  Slowly add to stock  and thicken into a gravy. Return meat to skillet and mix thoughly.
Split bollitos lengthwise and stuff with meat mixture. Add  slices of avocado and pico de gallo.
Enjoy.
Ribbon Jello Salad from Mrs. B


Ingredients:
milk, sour cream, gelatin, cold water, sugar, vanilla, raspberry Jell-O gelatin, strawberry Jell-O gelatin dessert, lime Jell-O gelatin

Directions:
For filling:  Dissolve unflavored gelatin in cold water.  Add milk, sour cream, sugar and vanilla.  Beat well.
Layer in 9 X 13 pan, chilling between layers.
First layer:  jello 1, prepared as directed on package.
Second layer:  1 3/4 cup filling.
Third layer:  jello 2.
Fourth layer  1 3/4 cup filling.
Fifth layer:  jello 3.
Sixth layer:  1 3/4 cup filling.
Seventh layer:  jello 4.
IMPORTANT;  Let each layer set well before adding another. (Chill in refrigerator between additions.]   Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer.  When you pour a new layer in, do not pour it directly on the previous layer.  The stream of liquid may be strong enough to "slice" open the layer that is there.  Instead, hold a large spoon down near the pan;  pour the liquid onto the spoon and let it gently cascade into the pan.  The filling will probably set up before you get through all the layers.  You can warm it gently to re-liquify;  just be sure it is not too hot when you pour it on the previous layer.
Yes, it is worth it.
Yogurt (Crock Pot)


Ingredients:
milk, plain yogurt

Directions:
Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F.    (A small sauce pan can be used, however watch carefully that the milk does not burn.].
Allow milk to cool until it is warm, not hot (110 degrees F].
Add the plain yogurt and stir well.
Fill thermos with hot water.
Drain hot water from wide-mouthed thermos and fill with yogurt mixture.
Cap and set aside for 4 to 8 hours.
The longer the yogurt sets the sharper the flavor.
Store in the refrigerator; the yogurt will continue to thicken.
Sweeten with fruit or honey.
Caramel Apples


Ingredients:
apples, peanuts, heavy cream, light corn syrup, unsalted butter, sugar, vanilla extract

Directions:
Wash completely dry the apples.
Insert a stick into the stem end of each.
Line a 9-by-inch or 7-by-11-inch baking pan with foil.
Place the chopped nuts into lined pan.
Fit a heavy-bottomed saucepan with a candy thermometer.
Over high heat, cook 3/4 cup of the cream, the corn syrup,butter,and sugar to 280 F firm ball; at this point the syrup will be golden.
Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla.
Use caution: this is very hot, and it may splatter.
While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off.
Dip the bottoms into the chopped nuts.
Arrange the apples on a nonstick or waxed paper- lined cookie sheet and let dry.
Triple Peanut Butter Pie


Ingredients:
graham cracker crumbs, roasted peanuts, sugar, butter, margarine, butter, margarine, sugar, salt, evaporated milk, crunchy peanut butter, vanilla extract, powdered sugar, vanilla extract, roasted peanuts

Directions:
PIE CRUST:
Combine first 3 ingredients; stir well.
Stir in melted butter.
Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate.
Bake at 350°F for 8 minutes or until browned.
Let cool completely or overnight.
FILLING:
Combine 2/3 cup sugar, cornstarch, and salt in a heavy saucepan.
Gradually stir in evaporated milk.
Cook over medium heat until mixture is thick and bubbly.
Gradually stir about one-fourth of hot mixture into beaten egg yolks.
Add to remaining hot mixture, stirring constantly.
Cook, stirring constantly with a wire whisk, 2 minutes or until thickened.
Remove from heat.
Stir in peanut butter, morsels, and 1 teaspoon vanilla.
Stir until morsels melt.
Pour into prepared crust.
Cover and chill pie several hours or until firm.
WHIPPED CREAM.
Beat whipping cream until foamy.
Add powdered sugar and 1/4 teaspoon vanilla, beating until soft peaks form.
Pipe or spoon whipped cream over shilled pie.
Sprinkle with 1 tablespoon chopped peanuts.
Quick Chicken Tikka Masala for Two


Ingredients:
garam masala, salt, turmeric, all-purpose flour, canola oil, garlic cloves, sweet onion, fresh ginger, diced tomatoes, fresh cilantro

Directions:
Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.].
Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.
Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
Molten Lava Cakes


Ingredients:
sugar, egg, flour, butter, dark chocolate, vanilla extract

Directions:
Melt butter and chocolate together in pan and stir., Add sugar, egg, vanilla extract and stir., Add flour and whisk together then put in little cupcake tins., Bake at 400°F for 8-10 minutes.
Zuppa Toscana Soup - Light Version


Ingredients:
water, russet potatoes, garlic, onion, kale, non-fat powdered milk

Directions:
Brown and drain turkey sausage (rinse if you wish] and set aside.
Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
Add remainder of ingredients except Kale and powdered milk.
Cook until potatoes are tender.
Add Kale and powdered milk solution and simmer additional 5 minutes.
Garlic and Onion Dip


Ingredients:
sour cream, mayonnaise, sugar, onion powder, dried parsley, black pepper, garlic powder, paprika, salt

Directions:
Stir sourcream, mayo and sugar in a bowl., Add remaining spices, stir till well combined., Adjust seasoning to taste.
Fruit Smoothie


Ingredients:
flax seeds, berries, spinach

Directions:
Place all ingredients in blender and blend., Enjoy!
Healthy Banana Nut Bread


Ingredients:
unbleached all-purpose flour, wheat flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, applesauce, eggs, vanilla yogurt, vanilla, walnuts

Directions:
Into baking pan measure flour, sugar, baking powder, soda, salt and cinnamon.
Add applesauce, eggs, yogurt, mashed bananas, vanilla and nuts.
Insert pan securely into unit; close lid.
Select "Quick Bread Cycle" setting (mine has an 85 minute cycle]; press Start.
The "Complete" light will flash when bread is done.
Using hotpads, remove pan from unit and remove bread from pan.
Let cool for 10 minutes.
Chocolate Chip Kiss Cookies


Ingredients:
butter, sugar, brown sugar, vanilla, flour, chocolate chips

Directions:
Heat oven to 375 degrees.
Unwrap kisses.
Beat butter, sugar, brown sugar, & vanilla.
Add flour to mixture. Blend until smooth.
Stir in chocolate chips.
Mold tablespoon of dough around each kiss, covering completely.  Shape into balls.
Place on ungreased cookie sheet.
Bake 10-12 minutes or until set.
Whole30® Banana Bread Drop Muffins
Category: bread
By russell

You miss bread. I get it. I do, too. Try these delicious banana bread drop muffins, using almond flour and sweetened only with bananas. No grains, no added sugar, no dairy, but you won't believe how good these things are. Makes 12 muffins. Easily split the recipe in half for 6.

Ingredients:
2 teaspoons coconut oil
3 ½ cups almond flour
1 teaspoon salt
1 teaspoon baking soda
2 large ripe bananas
2  large eggs
¼ cup coconut oil, melted and cooled

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with 2 teaspoons coconut oil. Combine almond flour, salt, and baking soda in a bowl. Mix well. Break bananas into pieces and place in a microwave-safe bowl. Microwave until soft, about 30 seconds. Mash until creamy. Add eggs and 1/4 cup coconut oil; mix well. Combine with the almond flour mixture. Drop batter onto the prepared baking pan in biscuit shapes. Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Allow to cool slightly before serving.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 12 muffins

Calories: 289.5
Fat: 24.2 g
Saturated fat: 6.3 g
Carbohydrates: 12.9 g
Sugars: 4.1 g
Dietary fiber: 4.4 g
Protein: 9 g
Cholesterol: 31 mg
Sodium: 310.6 mg
Orange Banana Smoothie (Ina Garten)


Ingredients:
lime juice, strawberry, banana

Directions:
Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth.
Refrigerate until cold.
Broccoli Casserole and Rice


Ingredients:
cooked rice, cheese spread, onion, butter, margarine

Directions:
Cool broccoli and drain., Mix broccoli and other ingredients together., Pour into casserole pan., Bake in pre-heated 350 oven for 30 minutes.
Tofu Sandwich Spread
Category: main-dish
By Judy

This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers.

Ingredients:
1 pound firm tofu
1 stalk celery, chopped
1  green onion, chopped
½ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice

Directions:
Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl. Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

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

Calories: 370.2
Fat: 31.8 g
Saturated fat: 4.7 g
Carbohydrates: 7.2 g
Sugars: 0.8 g
Dietary fiber: 2.9 g
Protein: 18.8 g
Cholesterol: 10.4 mg
Sodium: 631.7 mg
Twisted Butter's Corn Ravioli in Sweet Cilantro Lime Cream Sauce


Ingredients:
red bell peppers, sweet onions, heavy cream, ground nutmeg, ricotta cheese, cream cheese, wonton wrappers, parmesan cheese

Directions:
Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works] and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
For Sauce: In clean sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
Garnish with Parmesan.
Nutmeg Tea Cookies (Kue Kering)


Ingredients:
unsalted butter, sugar, vanilla, egg, all-purpose flour, salt, nutmeg

Directions:
Cream butter and sugar in the bowl of an electric stand mixer.
Beat in vanilla and egg.
In a large bowl, stir together the flour, salt and nutmeg.
Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
Divide the dough into 4 equal portions.
Place one portion on a sheet of plastic wrap on a work surface.
Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies].
Wrap the log in an additional sheet of plastic.
Repeat with the remaining 3 dough portions.
Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
To Bake:  Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ].
Have 2 ungreased baking sheets ready.
Remove 2 logs from the frig and unwrap them.
Cut log into 1/4 inch thick slices.
Work fast, as dough softens--rechill  of needed.
Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
Then transfer the cookies to wire rack(s].
Cool completely.
Cookies will keep, refrigerated and in a covered container, for about a week.