xiaoxl/recipe_data huggingface dataset:
Steak Diane


Ingredients:
butter, scallions, Worcestershire sauce, fresh parsley, lemon juice, salt, fresh ground black pepper, cognac, brandy, scallions, lemon, zest of

Directions:
Place steaks between waxed paper and pound slightly with a mallet.
In small skillet, melt 1 tbsp butter and saute scallion for 2-3 minutes.
Stir in worcestershire, lemon juice, and parsley.
Keep warm.
In a medium-large skillet, melt 1 tbsp butter and brown steaks, about 2 minutes per side.
Season with salt & pepper.
Pour the onion mix over the steaks.
Pour the warmed cognac over the steaks and ignite.
If you let a firebug help with this step, do not let them double the cognac :].
Serve with pan juices poured over and sprinkled with green onion tops and lemon zest.
Crispy Panko Chicken Thighs
Category: meat-and-poultry
By Brad

My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!

Ingredients:
cooking spray
1 cup mayonnaise
1 teaspoon paprika
¾ cup panko bread crumbs, or as needed
1 teaspoon garlic powder
4  bone-in chicken thighs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray. Combine mayonnaise and paprika in a bowl; mix well. Mix panko and garlic powder together in another bowl. Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 639.2
Fat: 56.3 g
Saturated fat: 10 g
Carbohydrates: 16.6 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 21.9 g
Cholesterol: 91.8 mg
Sodium: 475.8 mg
Perfect Pie Crust (No Fail)


Ingredients:
flour, salt, egg, cold water, white vinegar

Directions:
Blend flour, Crisco and salt until crumbly (use a pastry blender].
In a separate bowl, beat egg, add water and vinegar.
Moisten flour mixture with this and separate into three sections.
Roll out for single crust.
This recipe makes three single crusts.
Very flaky every time.
Chef Boyardee® Braided Spaghetti Loaf


Ingredients:
part-skim mozzarella cheese, parmesan cheese, fresh parsley

Directions:
Preheat oven to 375°F Spray large baking sheet with cooking spray; set aside. Roll dough into 14x11-inch rectangle on lightly floured surface. Place dough on baking sheet. Spread Spaghetti & Meatballs lengthwise down center third of dough to within 1/2 inch of each short edge; top spaghetti with mozzarella cheese.
Cut sides of dough into 12 equal strips, almost to filling. To enclose filling, take strip from each side, overlap in center and pinch together. Continue with remaining strips. Press each end of loaf together and fold under. Sprinkle top with Parmesan cheese and parsley. Bake 20 to 25 minutes or until dough is browned and spaghetti is hot. Let stand 10 minutes before cutting into strips.
Easy Un-Stuffed Pork Chops


Ingredients:
prepared stuffing, apple, butter

Directions:
With half the butter, butter small 8" casserole with lid while oven pre-heats to 350* .  Mix apples into stuffing and press into the baking dish.
Dry pork chops with paper towels and lightly season with salt and pepper.
Melt remaining butter over medium high heat.  When it stops sizzling, brown the chops on both sides. Remove chops to the casserole on top of the stuffing.
De-glaze the pan with a little stock or wine, and pour the drippings over the chops and stuffing.  Bake covered for 50 minutes.  Uncover for 10 minutes.  Add a salad or veggies to complete the meal.
Nana Dot's Irish Soda Bread
Category: bread
By JerzPixelPusher

This was my mom's mothers recipe (my Nana Dot) and has been passed down for generations, direct from Ireland.  If you like soda bread, this is awesome!

Ingredients:
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons white sugar
½ cup butter, cut into pieces
1 cup raisins
½ cup currants
2 teaspoons caraway seed  (Optional)
¾ cup milk
3 tablespoons apple cider vinegar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the raisins, currants, and caraway seeds, then make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened. Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets. Bake in preheated oven for 15 minutes, then reduce heat to 375  degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 loaves

Calories: 121.5
Fat: 4.2 g
Saturated fat: 2.6 g
Carbohydrates: 19.8 g
Sugars: 8.1 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 10.8 mg
Sodium: 219.8 mg
Roasted Cauliflower with Parmesan
Category: fruits-and-vegetables
By chic_chef

This roasted cauliflower dish with Parmesan incorporates very little effort, but results in a wonderful combination of flavors.

Ingredients:
1 head cauliflower, cut into florets
2 cloves garlic, or more to taste, minced
1  lemon, juiced
olive oil as needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place cauliflower florets into a baking dish. Add garlic, squeeze lemon juice over, and drizzle each piece with olive oil. Season with salt and pepper. Bake, uncovered, in the preheated oven until the top is lightly browned, 15 to 25 minutes. Remove from the oven and sprinkle generously with Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 83.3
Fat: 5.6 g
Saturated fat: 1.2 g
Carbohydrates: 7.5 g
Sugars: 2.3 g
Dietary fiber: 3.3 g
Protein: 3.5 g
Cholesterol: 2.9 mg
Sodium: 106.4 mg
Homemade Pizza With Mild Tomato Sauce


Ingredients:
active dry yeast, water, sugar, salt, flour, tomato sauce, dried oregano leaves, salt, instant minced garlic, pepper, parmesan cheese, mozzarella cheese, mushroom

Directions:
Preheat oven to 425F degrees.
Put flour in large bowl with yeast, sugar, salt; stir together.
Stir in vegetable oil and mix well.
Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes.
Divide dough into 2 parts; toss or roll to shape and place on a pizza pan.
In a large saucepan combine tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes.
Remove sauce from heat and stir in cream.
Divide sauce between both pizzas to your own desired amounts.
Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese.
Bake pizza in hot 425F oven for about 15 minutes.
Add mozzarella cheese and bake for 10 minutes longer.
To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap, then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack of the oven (if you use direct racks place foil underneath to prevent overspills]. Bake 425F for 10-15 minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15 minutes.
Grilled Tuna Teriyaki
Category: seafood
By Anonymous

Delicious right off the grill! Take care not to overcook the steaks, as tuna can quickly become quite dry.

Ingredients:
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 tablespoon minced fresh ginger root
1 large clove garlic, minced
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil

Directions:
Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes. Preheat grill for medium-high heat. Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil. Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 227.4
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 40.4 g
Cholesterol: 77.1 mg
Sodium: 328.6 mg
Cinnamon Buns from Heaven


Ingredients:
warm water, active dry yeast, sugar, sugar, milk, butter, eggs, salt, all-purpose flour, butter, sugar, ground cinnamon, butter, confectioners' sugar, vanilla extract, hot water

Directions:
To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2  cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky.
Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle.
To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices.
If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.
Hershey's Bar Cake


Ingredients:
eggs, milk, instant vanilla pudding, Cool Whip, cream cheese, powdered sugar, pecans

Directions:
Mix first 5 ingredients and bake at 350 in 4 round cake pans.
(I just used 2 cake pans twice. Who has four cake pans?] Bake according to cake mix directions.
Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
Ice between layers, top and sides.
Cretons
Category: meat-and-poultry
By Nans

This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread.

Ingredients:
1 pound ground pork
1 cup milk
1  onion, chopped
chopped garlic
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
¼ cup dry bread crumbs

Directions:
Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 100.7
Fat: 6 g
Saturated fat: 2.3 g
Carbohydrates: 3.5 g
Sugars: 1.5 g
Dietary fiber: 0.3 g
Protein: 7.8 g
Cholesterol: 26.2 mg
Sodium: 44.5 mg
Jalapeno Popper Swirls


Ingredients:
bacon, cream cheese

Directions:
Combine rolls. Spray counter lightly with non-stick spray and roll dough into a 22 x7-inch rectangle. Cover dough with plastic wrap and let rest.
Combine the jalapenos, bacon and cream cheese. Remove wrap from dough and spread dough evenly with the cream cheese mixture. Starting with a long side, roll dough to make a long log.
Pinch long edge to seal. Cut the log into 32 slices and lay each slice onto a sprayed baking sheet with the spiral showing. Cover with sprayed plastic wrap and let rise 30 minutes. Remove plastic wrap and bake at 350°F 12-15 minutes or until golden brown.
Creamy Garlic Dressing


Ingredients:
plain low-fat yogurt, parmesan cheese, garlic cloves

Directions:
In a small bowl stir together all ingredients., Use at once or cover and store in refrigerator., Use within 3 days., Stir or shake before using.
Shrimp Cobb Salad


Ingredients:
bacon, large shrimp, paprika, black pepper, salt, fresh lemon juice, olive oil, Dijon mustard, romaine lettuce, cherry tomatoes, carrot, frozen whole kernel corn, avocado

Directions:
Cook the bacon in a large nonstick skillet over medium heat until crisp.  Remove the bacon from the pan; cut in half crosswise. Remove all put a thin coating of the bacon grease.  Increase the heat to medium-high.  Sprinkle the shrimp with paprika and pepper.  Add the shrimp to the pan; cook 2 minutes on each side or until done (C- shaped, not O shaped -- O shaped is overcooked and tough!] Sprinkle with 1/8 tsp salt; toss to coat.
While the shrimp cooks, combine the remaining 1/8 tsp salt, juice, oil, and mustard in a large bowl, stirring with a wisk.  Add the lettuce; toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each of 4 plates.  Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.  Enjoy!
Chick-N-Que Sauce


Ingredients:
cider vinegar, dry white wine, water, Tabasco sauce, sugar

Directions:
Measure sauce ingredients together.
Bring to a simmer.
If using as a marinade, let cool.
If using as a mop, use immediately.
Can be thickened, if desired. Gumbo file works just great, the sassafras adds a nice touch.
Hungry Girl's Veg-Meatball Stuffed Pita


Ingredients:
Egg Beaters egg substitute, onions, salt, garlic powder, ketchup, tomato sauce, pepper, salt, garlic powder

Directions:
Directions:
Begin by preheating oven to 400 degrees. Slice the pita across 2 inches from the top to create a pocket. Take this extra piece of pita, open it up, and cut into very tiny pieces. Place pita crumbs in a dish and cover with Egg Beaters; allow crumbs to soak up liquid for a few minutes. Defrost Boca crumbles (about 30 seconds in the microwave should do it; you don't want to heat them] and blot away any excess moisture with a paper towel. Next add onion, salt, garlic, ketchup and Boca crumbles to the egg/pita-crumb mixture. Thoroughly mix the ingredients. Set out a small baking pan lined with wax paper and/or sprayed generously with nonstick spray. Using your hands, form "meat" mixture tightly into 3 balls (it's okay if they appear liquid-y; they will solidify upon cooking]. Place balls on the baking dish and cook in the oven for 15 minutes. Meanwhile, heat tomato sauce and (if desired] season to taste with salt, pepper, and garlic powder. Gently open pita pocket and toast to your preference (toasting it at least slightly will help keep it from getting soggy from all that hot sauciness!]. When meatballs are ready, remove from oven and carefully coat them in the tomato sauce. Gently fill pita pocket with meatballs and sauce. Dig in!
Sweet Potato Chicken Casserole
Category: meat-and-poultry
By RACHEL

This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.

Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, chopped
2 pounds sweet potatoes, peeled and diced
2  carrots, diced
4  skinless, boneless chicken breast halves - diced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
¼ cup half-and-half or light cream

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned. Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid. Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 473.9
Fat: 7.2 g
Saturated fat: 2.1 g
Carbohydrates: 58.1 g
Sugars: 13.4 g
Dietary fiber: 8.5 g
Protein: 32.8 g
Cholesterol: 74.4 mg
Sodium: 576.5 mg
Strawberry - Watermelon Slushy


Ingredients:
watermelon, frozen strawberries, sugar, water

Directions:
Place ingredients in blender in order listed. Blend until desired consistency adding more water if needed.
***Be sure to remove the seeds.
Easy Always Tender Pork Ribs With BBQ Sauce No Grilling


Ingredients:
yellow mustard, barbecue sauce, kosher salt, coarse black pepper

Directions:
Hand massage the yellow mustard on all surfaces of the ribs.
Then to taste sprinkle the all purpose seasoning to the ribs.
Place in a baking pan or roasting pan and set the over for 225-250°F.
Bake for at least 5 hours.
One hour before they are done, begin to baste with BBQ sauce every 30 minutes till you get a decent coating.  If you like, you may broil at the end for a little crispness, but the bones by this time will be falling out.  Leftovers (if you have any] may be used for pulled pork sandwiches.
Jamaican Jerk Chicken
Category: world-cuisine
By Yardie

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Ingredients:
6  skinless, boneless chicken breast halves - cut into chunks
4  limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2  onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2  habanero peppers, chopped

Directions:
Place chicken in a medium bowl. Cover with lime juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium heat. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Prep time: 20 mins
Cook time: 1 hr
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 220.7
Fat: 6.4 g
Saturated fat: 1.2 g
Carbohydrates: 13.3 g
Sugars: 3.8 g
Dietary fiber: 3.2 g
Protein: 28.8 g
Cholesterol: 68.4 mg
Sodium: 473.9 mg
Apricot Raisin Nut Swirls


Ingredients:
white bread flour, whole wheat pastry flour, dry yeast, warm water, powdered milk, granulated sugar, granulated sugar, butter, butter, salt, egg, ground nutmeg, raisins, lemon juice, cashews, powdered sugar

Directions:
Mix powdered milk with warm water and stir in sugar until disolved
Sprinkle the yeast over sugar water and allow to sit until bubbly, about 5 minutes
In a large bowl, beat the eggs until lemon colored
Add salt, 2 tablespoons melted butter, and 2 cups of flour
Stir in yeast mixture and enough flour to make a moderately soft dough
Turn onto lightly floured surface and knead for 3 to 5 minutes or until smooth and elastic
Shape the dough into a ball and place in a lightly greased bowl, turning once to grease suraface of the dough
Cover and let rise in a warm place until double in size, about 1 hour
In a small microwave safe dish, mix the apricots, raisins, and lemon juice; microwave for 30 seconds, cover and allow to cool
Punch down dough, turn onto a lightly floured surface, cover and let rest about 10 minutes
Mix the 1 1/2 tablespoons sugar with nutmeg
Roll the dough into a 12x8 inch rectangle
Spread dough with remaining 1/4 cup melted butter, sprinkle with nutmeg mixture, spread with apricots and raisins, sprinkle with chopped cashews
Roll-up jelly roll fashion and slice with bread knife into 7 equal slices
Spray a non-stick round 9-inch cake pan with cooking spray
Place dough slices in prepared pan, cover and allow to rise about 30 minutes
Preheat oven to 375 degrees, place rolls in oven and bake for 20 to 25 minutes or until golden brown
Mix the ingredients for glaze and drizzle oven warm rolls, serve immediately
Please note the cooking time reflects time to allow the rolls to rise and bake
Sexy Strawberry Surprise


Ingredients:
strawberry, heavy cream, brandy, vanilla essence

Directions:
Hull the strawberries and place in a bowl.
Pour over the brandy and put in the refrigerator for an hour.
Divide the strawberries between 4 individual serving glasses.
Whip the cream with added vanilla essence until stiff and spoon over the strawberries.
Chi-Chi


Ingredients:
vodka, rum, Amaretto

Directions:
Mix together with ice and strain., Serve in glass of your choice.
ChuckwagonCookie's Authentic Korean Kimchi


Ingredients:
napa cabbage, daikon radish, garlic, spring onions, sea salt, chili powder, fish sauce, brown sugar, fresh ginger

Directions:
Cut the cabbages into quarters lengthwise, then into 1 1/2 inch pieces.
Mix the salt into enough water to cover the cut cabbage, and let cabbage soak for 8 to 12 hours.
Meanwhile, shred or julienne cut the Daikon radish.
Cut the spring onions into 1 inch lengths.
Chop the garlic, rough cut, small and large pieces.
Finely chop the Thai peppers --  use less for less heat.
Shred the ginger or chop finely.
Mix all ingredients except the cabbage, cover and refrigerate while cabbage soaks.
Drain cabbage and rinse well, squeezing out excess water from the cabbage. Rinse it at least 4 times to remove excess salt!
Mix cabbage very well with other ingredients; you want every piece of cabbage coated.
Pack tightly into a jar with at least 1 inch of headroom above cabbage.
Cover loosely and place in a cool area for at least 2 days. Do not refrigerate while the cabbage ferments. After 2 to 5 days, refrigerate and enjoy!
Kourambiethes (Greek Butter Cookies)


Ingredients:
butter, powdered sugar, vanilla, baking powder, baking soda, flour, egg

Directions:
Heat oven to 350 degrees.
Beat together butter and the 4 Tablespoons of powdered sugar until light and fluffy, about 3 to 4 minutes.
Beat in egg.  Add whiskey, vanilla and almond extract.  Beat well.   Sift together flour, baking powder and baking soda.  Add to mixture; stir in, do not beat.  Dough should be soft but not sticky.
Pinch off one inch balls of dough and shape into crescents.  Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until bottom is lightly browned.
Place cookies on wire rack and let cool for about 5 to 6 minutes.  Roll in additional powdered sugar.   This easy recipe makes 3 dozen cookies.