xiaoxl/recipe_data huggingface dataset:
Jack Daniel's Chocolate Pecan Pie


Ingredients:
eggs, sugar, butter, dark corn syrup, vanilla extract, pecan halves

Directions:
"In a medium sized bowl combine the eggs, sugar, butter, syrup, vanilla, and Jack Daniel's whiskey. Mix well. Sprinkle the chocolate chips over the bottom of the unbaked pie shell. Cover the chips with pecan halves starting around the outside edge and working your way in towards the center, with the pecans.  Pour the filling over the chips and pecans. Pecans will rise to the top during baking. If they flip over after pouring in the filling, turn them so they are turned the same way and will "look pretty." (as my ggmother used to say] Bake at 375 degrees for 35-40 minutes, or until a knife inserted about halfway from the center to the edge comes out clean. You may want to cover the pie crust edge with aluminum foil or a ring to keep from browning too much."
Easy Alfredo Sauce I
Category: side-dish
By Kathy Rose

This is a quick and easy side dish, that my family loves with chicken!

Ingredients:
1 pint heavy whipping cream
½ cup butter
1 ½ cups grated Parmesan cheese

Directions:
In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.

Cook time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 371.6
Fat: 37.8 g
Saturated fat: 23.6 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Protein: 7.1 g
Cholesterol: 125.2 mg
Sodium: 333.7 mg
French Coconut Pie
Category: world-cuisine
By Shirley Allen

This is very rich and custard-like with coconut and pecans

Ingredients:
2 ¼ cups white sugar
2 tablespoons all-purpose flour
6  eggs
1 cup buttermilk
½ cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans
2  prepared 8 inch pastry shells

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour. In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts. Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 - 8 inch pies or 1 - 9 inch deep dish pie

Calories: 438
Fat: 23.9 g
Saturated fat: 5.2 g
Carbohydrates: 52.5 g
Sugars: 41.4 g
Dietary fiber: 1.7 g
Protein: 5.8 g
Cholesterol: 93.8 mg
Sodium: 270.7 mg
Pasta with Roasted Butternut Squash and Sage


Ingredients:
pasta, fresh sage, garlic, parmesan cheese, olive oil

Directions:
Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
Place on a greased baking sheet.
Heat the oven to 350°, and roast the squash until soft.
Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
Let cool.
In a hot skillet, toast the breadcrumbs.
(If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.] In a large pot, bring water to a boil and add the pasta.
Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into].
Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
(If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.] Garnish with fried sage leaves and Parmesan cheese shavings.
Frugtsalat (Danish Fruit Salad)


Ingredients:
red plums, bananas, apples, sugar, granola cereal

Directions:
Mix lemon juice and sugar in a bowl.
Cut up fruit into small pieces and place in bowl, mixing after each addition to coat fruit in lemon juice/sugar mixture.
Add granola. Stir well and serve immediately.
Air Fryer Nutella®-Stuffed Pastry
Category: desserts
By Bren

Flaky Nutella®-stuffed pastry that isn't overly sweet, great with a cup of tea.

Ingredients:
1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands Jr.®)
5 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
cooking spray
2 tablespoons salted butter, melted
1 tablespoon powdered sugar, or as needed

Directions:
Lightly flour a clean work surface and a rolling pin. Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape. Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray. Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter. Air fry until golden browned and puffed up, about 5 minutes. Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 pastries

Calories: 191.7
Fat: 10.5 g
Saturated fat: 3.4 g
Carbohydrates: 22 g
Sugars: 8.8 g
Dietary fiber: 0.2 g
Protein: 3 g
Cholesterol: 8 mg
Sodium: 379.5 mg
Sherri's Chicken King Ranch Casserole


Ingredients:
green bell pepper, butter, rotel, garlic cloves, roasting chicken, Velveeta cheese, corn tortillas

Directions:
Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly.  Let stand 5 minutes before serving.
Genoa Salad


Ingredients:
tuna in vegetable oil, potato, onion, celery, olive oil, vinegar, salt, pepper, mayonnaise

Directions:
Combine the tuna through the celery.
Combine the tuna oil with the olive oil, vinegar, salt and pepper; stir into the mayonnaise.
Combine the dressing with the tuna mixture.
Chill at least 30 minutes.
Zucchini Gumbo (Crock-Pot)


Ingredients:
olive oil, onion, celery, green chili pepper, garlic clove, vegetable broth, tomato juice, tomatoes, zucchini, dried thyme, salt, pepper, liquid smoke, rice

Directions:
In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic], cover and cook for 5 minutes or until vegetables are softened.
Transfer vegetables to crockpot.
Add next 7 ingredients (vegetable broth - pepper]. Cover and cook on low for 8 hours.
Stir in Tabasco and liquid smoke.
Divide rice into soup bowls and top with gumbo.
Italian Sausage and Penne Pasta, Simple One Pan Meal


Ingredients:
olive oil, garlic clove, mild Italian sausage, chicken broth, penne pasta, cheese, cream cheese

Directions:
Sauté garlic in a large frying pan with high sides in the olive oil until tanned.  Discard.
Cook sausages until just cooked through.  Remove sausages to a cutting board.  When cooled, slice each retaining their juice.
Add the pasta and most of the chicken broth to the pan.  Bring it to a boil.  Add additional broth or water until absorbed and pasta is cooked al dente.
Add the sliced sausages and their juices, Tuscany seasoning and the parmigiana cheese into the hot pan until incorporated.
Optional, for a creamy sauce, add cream cheese to desired consistency while the pasta and pan are still hot.
Roasted Asparagus


Ingredients:
asparagus spear, olive oil, garlic cloves, kosher salt, fresh ground black pepper, lemon juice

Directions:
Preheat oven to 400°F.
Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the asparagus spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.] Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.
Matcha Green Tea Chocolate Chip Cookies
Category: desserts
By bitterSw33eT

Fun twist to the original chocolate chip cookie.

Ingredients:
2 cups all-purpose flour
1 tablespoon green tea powder (matcha)
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup unsalted butter, melted
½ cup white sugar
1 tablespoon vanilla extract
1  egg
1  egg yolk
1 ½ cups white chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper. Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy. Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart. Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 cookies

Calories: 210.2
Fat: 10.2 g
Saturated fat: 6.2 g
Carbohydrates: 27.6 g
Sugars: 19.5 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 33.9 mg
Sodium: 93.5 mg
Gluten-Free Chocolate Chip Cookies with Almond Flour
Category: desserts
By Billy Brown

These chocolate chip cookies are made with almond flour and are therefore gluten free. However, they taste so good, I would put them up against any cookie recipe out there, and they'd probably win. The texture is slightly crispy on the outside and moist and chewy in the middle. Nobody that I have baked these for has been able to eat just one.

Ingredients:
2 ½ cups almond flour
1 cup light brown sugar
1 cup chopped toasted pecans
1 cup semisweet chocolate chips
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grapeseed oil
1  egg
1 tablespoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms. Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets. Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

Prep time: 15 mins
Cook time: 11 mins
Total time: 26 mins
Yields: 32 cookies

Calories: 156.3
Fat: 12.4 g
Saturated fat: 1.9 g
Carbohydrates: 10.3 g
Sugars: 7.8 g
Dietary fiber: 1.7 g
Protein: 2.8 g
Cholesterol: 5.1 mg
Sodium: 51 mg
Turkey Gravy


Ingredients:
flour, water, water, turkey, eggs, salt, pepper

Directions:
Combine together 2 tablespoons water and flour.
Place drippings, flour water mixture, 2 c water, livers (if using, I don't care to and it is still good], minced turkey and chopped eggs in saucepan.
Bring to a slow boil and then turn down to medium stirring frequently.
Add salt and pepper.
Cook approximately 1 hour, stirring occasionally until desired consistency.  If not thick enough for you, mix more flour and water and add.
Apple Pie I
Category: desserts
By Carol

This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.

Ingredients:
6 cups thinly sliced apples
¾ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9-inch double-crust pie

Directions:
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon.  Dot top layer with small pieces of butter or margarine. Cover with top crust. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 pie

Calories: 248.5
Fat: 9.1 g
Saturated fat: 2.8 g
Carbohydrates: 42.2 g
Sugars: 28.5 g
Dietary fiber: 3.2 g
Protein: 1.7 g
Cholesterol: 3.8 mg
Sodium: 128.1 mg
Alton Brown's Brined Turkey


Ingredients:
kosher salt, light brown sugar, black peppercorns, allspice berries, candied ginger, water, red apple, onion, cinnamon stick, water, rosemary, sage, canola oil

Directions:
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed] breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on rack of roasting pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available] to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Chickpea Croquettes With Greek Salad Topping


Ingredients:
flour, ground cumin, chili powder, salt, chickpeas, green onion, lemon juice, olive oil, garlic cloves, cucumber, chopped tomato, red onion, feta, lemon juice, olive oil, salt, pepper

Directions:
Whisk together the dry ingredients, then whisk in 3/4 cup hot water. Stir in the rest of the ingredients.
Coat a skillet with cooking spray and heat over medium heat. Add the batter to the skillet 1/4 cup at a time to form patties. Reduce the heat to medium-low and cook until they're golden on that side, then flip and cook until they're golden on the other side. You should have enough batter for 8 patties.
Mix the topping ingredients together and serve atop the croquettes. I usually make my topping mixture ahead and chill it because I like the contrast of the chilled topping and the warm croquettes.
Crostini


Ingredients:
French baguette, extra virgin olive oil, garlic

Directions:
Position rack in the upper part of oven and preheat to 450 degrees.
Using a bread knife, cut bread on the diagnal into slices 1/2 inch thick.
Brush each side lightly with olive oil and place on baking sheet.
Bake, turning once until lightly golden.
Watch carefully and do not allow crostini to toast til hard.
This is no time to watch TV.
Remove from oven and rub with the garlic clove.
Crostini can be topped with a lot of things like fresh herbs, anchovy spreads, olives, artichoke, ricotta-- etc--.
Marinated Salad
Category: salad
By Barbara Stocker

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Ingredients:
1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Directions:
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Prep time: 5 mins
Cook time: 10 mins
Total time: 23 hrs 35 mins
Yields: 8 servings

Calories: 307
Fat: 14.5 g
Saturated fat: 1.9 g
Carbohydrates: 43.7 g
Sugars: 29.8 g
Dietary fiber: 4.2 g
Protein: 4 g
Sodium: 723.7 mg
Tex-Mex Southern Style Cornbread


Ingredients:
eggs, vanilla, sugar, salt, butter, margarine, milk, cheese

Directions:
Combine cornbread mix, eggs and butter in a mixing bowl., Add remaining ingredients. Combine well. Mixture will be thick and lumpy., Place cornbread in a greased muffin pan, mini muffin pan or 9X13 baking pan., Bake at 375 degrees for 22 minutes or until cornbread is golden brown.
Crab Melt-Aways


Ingredients:
butter, mayonnaise, seasoning salt, English muffins

Directions:
Mix first 6 ingredients and divide among the split English muffins.
Freeze at least 30 minutes before serving.  When ready broil until bubbly and golden, about 5 minutes.
These will keep 3 months in the freezer.  I pack them up in sets of two for easy quick lunches.
Cheese, Bacon & Chive Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, pepper, cayenne pepper, butter, milk, sharp cheddar cheese, bacon, chives, egg, milk

Directions:
Preheat oven to 400 °F
Line a baking pan with parchment paper
Make glaze by combining beaten egg with 1 tbsp milk. Set aside.
In a large bowl whisk together the flour, sugar, baking powder, salt and pepper.
Cut butter into flour mixture using a pastry blender, until mixture resembles coarse crumbs.
Add the grated cheese, chopped cooked bacon and chives to the dry ingredients.
Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon, until mixture just forms a ball.
Place the dough on a lightly floured surface and knead until smooth.
Roll or pat dough 1 inch thick and using a floured 2 1/2 inch cutter, cut out rounds.
Place on the prepared baking pan and brush with glaze.
Sprinkle 1 teaspoon of grated cheddar cheese on the top of each scone (if desired].
Bake in preheated oven for 15 minutes or until lightly browned on top and cheese has melted
Cool on wire rack.
TIRAMISU


Ingredients:
boiling water, espresso coffee, granulated sugar, marsala wine, mascarpone cheese, ladyfingers

Directions:
In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside.
In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsala wine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl.
Add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream] until nicely blended.
To assemble Tiramisu; dip lady fingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly.
Prosciutto Pesto Pizza


Ingredients:
pesto sauce, ricotta cheese, prosciutto, mozzarella cheese, kalamata olive, sun-dried tomato, parmesan cheese

Directions:
Preheat oven to 450 degrees.
Flour pizza dough and roll out to 12 inches in diameter.
Spread pesto on dough with the back of a spoon.
Spread ricotta on top of pesto.
Lay strips of proscuitto on top of ricotta.
Cover the proscuitto with mozarella.
Add olives and tomatoes in an even layer on pizza.
Sprinkle parmesan on top.
Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown].
Let cool 3-5 minutes before slicing.
S'mores Bars


Ingredients:
butter, brown sugar, sugar, egg, vanilla extract, flour, graham cracker crumbs, baking powder, salt, marshmallow creme

Directions:
Preheat oven to 350°F Grease an 8-inch square baking pan.
In a large bowl,  mix butter, sugar and brown sugar until mixed together well.
Mix in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Slowly add flour mixture to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. (I have one pan that works perfectly the others I have break the chocolate some to get it to fit in a single layer].
Spread marshmallow creme over chocolate.
Place remaining dough in a single layer on top of the marshmallow. (doing a square at a time].
Bake for 30 minutes, until lightly browned.
Cool completely before cutting into bars.
Parmesan Oven Fries


Ingredients:
russet potatoes, olive oil, parsley, parmesan cheese, garlic powder, paprika, cayenne pepper, kosher salt

Directions:
Preheat oven to 475 degrees with a baking sheet inside.
Combine Parmesan, garlic powder, paprika, cayenne and salt in small bowl.
Coat potatoe wedges with 1 Tbsp oil in a large bowl, then add Parmesan mixture, tossing to coat.  Remove baking sheet from oven and coat with remaining oil.
Place wedges on the pan and roast until golden, 15 minutes per side.  Return fries to bowl and toss with parsley.
Girl & the Goat Roasted Cauliflower


Ingredients:
cauliflower, salt, water, butter, pine nuts, parmesan cheese, mint, pine nuts, parmesan cheese, mint, unsalted butter, garlic cloves, parmesan cheese, panko breadcrumbs, salt

Directions:
TO MAKE CRUNCH BUTTER:
In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy.
TO MAKE CAULIFLOWER:
Heat oil in saute pan.
Add cauliflower and cook until carmelized. Toss and continue to cook until carmelized on all sides. Season with salt.
Add water and steam cauliflower until cooked.
Add crunch butter and toss to coat. Then add pine nuts and pickled pepper. Toss until  heated.
Remove from heat. Add parmesan and mint. Toss to combine.
Plate or platter as desired and garnish with additional parmesan, pine nuts, and mint.
Mookies


Ingredients:
butter, brown sugar, eggs, vanilla extract, rolled oats, all-purpose flour, salt, baking powder, walnuts, dried shredded coconut, raisins

Directions:
Mix butter and brown sugar until thoroughly blended.  Add eggs and vanilla, beat well.  In another bowl, combine oats, flour, salt, and baking powder.  Blend oat mixture with butter mixture.  Stir in walnuts, coconut, and raisins.
Pack cookie dough into an ice cream scoop (4 oz size] or 1/2 cup measuring cup.  Scrape dough level with rim and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart.  Back at 350 degrees until cookie edges are golden brown, about 20 minutes.  If using one oven, switch pans halfway through baking.  Cool cookies on rack, serve or store airtight up to two days.