Tag-Archive for ◊ cookie ◊

24 Mar 2017 Chocolate Peanut Butter Chip Cookies

 

chocolate-peanut-butter-chip-cookies

This recipe is from the back of the bag of Reese’s Peanut Butter Chips (see picture below).  The cookie is fabulous.  It’s like a peanut butter cup in cookie form.

My daughter made these cookies for a “Back of the Box” themed Cookbook Club meeting.  She loves peanut butter.  She saw the chips.  She read the recipe on the back of the bag.  She made the cookies. Everyone swooned. End of story.

Well, not quite the end of the story because now I’m posting the recipe, as is, lifted right off the back of the Reese’s Peanut Butter Chip bag. You’ve just read the recipe and my swooning review. You are going to go out to get a bag of Reese’s Peanut Butter Chips. You are going to make the cookie. You and yours will swoon. You’ll go down as one of the best cookie bakers EVER!

End of story.

Chocolate Peanut Butter Chip Cookies

  • 3/4 cup cocoa powder (natural baking powder-like Hershey’s, NOT Dutch processed cocoa powder)
  • 1 teaspoon baking soda
  • 1 10 oz. pkg REESE’S Peanut Butter Chips – divided use
  • 1 1/4 cups butter (2-1/2 sticks), at room temperature
  • 2 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

 

  1.  Preheat oven to 350°F.
  2. Stir together flour, cocoa, baking soda and salt; set aside.
  3. Beat butter and sugar in large bowl with mixer until fluffy, 3-5 minutes.
  4. Add eggs and vanilla; beat well.
  5. Gradually add flour mixture, beating well.
  6.  Stir in most of the  peanut butter chips. Hold out some peanut butter chips to decorate the tops of the cookies before baking.
  7. Drop by rounded teaspoons onto ungreased, preferably parchment lined, unrimmed cookie sheet. If desired, press 2, 3, or 4 peanut butter chips onto the top of each cookie.
  8. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.)
  9. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  10. Makes about 4 dozen cookies, but depends on the size of your cookie.

Thanks for stopping by my kitchen today!

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29 Mar 2014 Caramel and Chocolate Covered Graham Crackers

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It’s been a terrible, horrible, no good, very bad few days around here. We are all fine, but there was a family brouhaha that just didn’t sit right. We were all out of sorts, and, truth be told,  a bit afraid of what the future will bring, too.  So what to do? Make the all time favorite family comfort food, of course!

This recipe is rustic and quik, and it’s done in 20 minutes.  So it’s great just to start on this and put some of that pent up adrenaline to good use. But then there’s the cooling off period. Once made, these bars have to  sit in the refrigerator to harden up a bit. Again, another good thing.  A cooling off period is needed after a big family brouhaha.  Then comes the peace and contentment, sitting down with a good cup of coffee, some rustic chocolate covered graham crackers and reflecting on what went right and what went wrong, and figuring out how to right the wrongs and ultimately, bringing peace back to the family.

In August of 2005 my friends Sharon and Margie, from Lake Arrowhead Retreats, gave me a recipe for Saltine Toffee Cookies which they had found on AllRecipes.com.  Truth be told, the recipe didn’t sound very good.  Saltine crackers, brown sugar, butter, and melted chocolate?  Just say no.  But they insisted I try it.  They insisted the recipe was good.  I trusted them, they make some great food, so I tried it. It WAS good. VERY good.  Then I came to find out this recipe is sort of an Internet sensation and I might have been the last person on the planet to know about it!

Years pass, and one fine weekend, I took a chocolate making class.  The instructor of the class talked about how her mother used to make a ganache and pour it over crumbled up graham crackers as a bedtime snack for her and her siblings (I know, I know, what a Mom! I never did that for MY kids…).  Then the gears started churning.  Chocolate covered graham crackers are one of my favorite things in the whole wide world, but I had never made them.  The chocolate covered graham crackers from Starbucks are the best, but they are a bit too rich with a bit too much chocolate. OH!  The light bulb popped!  Could I make chocolate covered graham crackers for my kids, too?  I could one-up that other Mom, as well!  I could make chocolate covered graham crackers and with caramel!  Never mind that she was using a fancy ganache and I was just melting giant chocolate bars, LOL! What if I use the Saltine Toffee Cookie recipe but substitute graham crackers for the saltine crackers.  What if???

So I did it.  Many times.  My son says these are the best things I make. The last tin I made, hidden in the refrigerator behind the lettuce, lasted only three days.

Turns out, I am not the first person to think of this!  Lots of people on the Internet have used graham crackers instead of saltines with this recipe. Again, why am I one of the last people on the planet to know about this?! 🙂 Anyway, here’s my recipe.  You can find lots of versions all over, but this is the one that works for me.  Keep these Caramel Chocolate Covered Graham Crackers refrigerated, when they are not being eaten…  If these cookies sit out too long at room temperature the graham cracker starts to soften and loose it’s crunch 🙁 My 2005 copy of this recipe (with saltines rather than graham crackers) specifies that the recipe makes 35 servings. ROFLMAO!!! That’s so funny 🙂

Caramel and Chocolate Covered Graham Crackers

  • approx. 2/3 a box of graham crackers (two wax covered packages out of a box of 3 packages)
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1 large sized (4 or 5 oz) chocolate bar, chopped (I like a Symphony Bar or a Cadbury Bar, if you like dark chocolate, the Hershey’s Special Dark Bar is good)
  • ¾ cup chopped nuts (if you like nuts.  I have never added nuts) OR, if it’s December, crushed candy canes! (I loooove this option!)
  1. Preheat oven to 400 degrees.
  2. Line a rimmed cookie sheet with graham crackers.  Place the graham crackers as close together as possible. You will need most of 2 waxed covered packages. Set tray aside.
  3. In a medium saucepan, combine butter and sugar and stir constantly, over medium heat, until sugar is melted.
  4. Raise heat slightly, to bring mixture to a boil.  Boil vigorously for 3 minutes, without stirring–shaking the pan occasionally is OK (the original directions said to “stir constantly” but I have found this to make a grainy caramel layer).
  5. Immediately pour caramel over graham crackers.  Use an offset spatula to quickly spread the caramel evenly over the crackers.
  6. Place tray in hot oven and bake for 5 minutes.
  7. Remove tray from oven and sprinkled chopped chocolate evenly over top.  Let chocolate just sit on top of caramel for 5 minutes.
  8. Spread the now melted chocolate evenly over the caramel.  Sprinkle with nuts (if using).
  9. Let tray sit until chocolate has hardened.  This make take a few hours.  To speed things up, put the tray in the refrigerator for about 15-20 minutes.
  10. When chocolate is set, break bars into uneven pieces. Sneak a piece or two.  Serve or cover and hide in refrigerator until needed.

Thanks for stopping by my kitchen today!  If there is a brouhaha in your family, I hope it’s over quickly and sweetly!

08 Mar 2014 Kipferls (Vanilla Hazelnut Butter Cookies)

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I had never, ever heard of Kipferls before.  Then, in two weeks they came into my life twice!  First, my friend Priscilla made some in the Culinary School Pastry Arts program she is enrolled in. I didn’t try one because I don’t like nuts.  I dislike nuts so much that the name of the cookie didn’t even register.  Then I read “The Book Thief” and Kipferls are important in one chapter.  Since I was hosting book club this month and since the author had contributed his mother’s recipe for Kipferls to “The Book Club Cookbook” that my friend Kayte  gave me for my birthday last year, I decided to make the cookie. I had to do a Google image search to see what they looked like! Then came the hunt for Hazelnut Flour.  It’s out there. I found it at Sprouts.  I was shocked by the price.  I told the cashier that there must have been a mistake.  She said she doubted it.  I asked her to call for a manager for a price check.  YEP.  She was right.  There was no mistake.  It’s $16.95 for a 14 oz. packet of Hazelnut Flour (aka Hazelnut Meal). After creating such a fuss, and with my book club in less than seven hours, I bought the dangblasted expensive and pitifully small bag of Hazelnut Flour. BTW, you don’t have to buy this flour to make these cookies.

How to avoid using expensive Hazelnut Flour:

1. Make your own.  Preheat oven to 350°F. Place 6 ounces (1 1/4 cups) of shelled hazelnuts on a baking sheet in a single layer. Bake 8–10 minutes, stirring occasionally until the hazelnuts are fragrant and brown. Remove the nuts from the  oven and let cool slightly. While still warm, though, fold the nuts inside a clean kitchen towel and rub vigorously to remove their skins. Place skinned nuts in a food processor fitted with the stainless-steel blade, and process until they are finely ground.

2. Substitute Almond Flour or Almond Meal for the Hazelnut Flour.  Almond Meal is about one-third the price of Hazelnut flour.  My German friend Karin said she always makes her Kipferls with Almond Meal, but her German relatives grind their own nuts.

To continue with my saga…Upon returning home with my $16.95 package of Hazelnut Flour, I got out the recipe and got started.  No! Two vanilla beans?  TWO?  For 36 cookies?  It is now clear to me that I am making World’s Most Expensive Cookie and I am thinking these better be good.  (They were, thank goodness. So good I might have to make them again, and again, and again…)

This recipe is based upon Markus Zusak’s recipe for Kipferls as published in The Book Club Cookbook.  I made some changes to the method and to the ingredients.  Mr. Zusak’s mother mixed her dough by hand, I tried it for a bit, then resorted to my electric mixer.  I split the use of the vanilla beans, putting one in the cookie and one in the powdered sugar, Mr. Zusak put both in the powdered sugar. I had to quadruple the amount of powdered sugar to cover all the cookies, and I covered the cookies with the powdered sugar while the cookies were still warm* so get a crackly, almost melted sugar coating on the cookies. (*Let the cookies cool a little, to firm up a bit.  If you toss hot cookies in powdered sugar, the cookie will break.)

Kipferls

Crisp German Vanilla Hazelnut Butter Cookies

For the cookies

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups Hazelnut Flour or Hazelnut Meal or alternative (see above)
  • 2/3 cup granulated sugar
  • 14 tablespoons (1 ¾ sticks) butter, at room temperature
  • 1 whole vanilla bean, split in half, and insides scraped off with a knife.  Discard the outside of the vanilla bean

For the vanilla sugar

  • 1 1/3 cup powdered sugar
  • 1 whole vanilla bean, cut crosswise into 1-inch pieces (different preparation than above)
  1. Make the vanilla sugar first.  Place the powdered sugar with the chopped up vanilla bean in the bowl of a food processor fitted with a metal blade.  Process until the vanilla bean has been incorporated into the powdered sugar, several 10 second bursts.  Place a fine meshed sifter over a small bowl and sift the powdered sugar to remove the unblended pieces of vanilla bean.  Pour vanilla sugar into a large Ziploc bag. Set aside.
  2. Preheat oven to 350°F. Spray two baking sheets lightly with cooking spray or line with parchment paper.
  3. Combine all purpose flour, hazelnut flour/meal, and granulated sugar in a large bowl. Cut butter into 1/2-inch pieces and add to flour mixture. Scrape the inside out of the split vanilla bean and add to bowl.  With an electric mixer, mix dough for 3-4 minutes or until a soft dough is formed.
  4. Pinch off small pieces of dough (1 T; 1/2 oz; 15 grams) and mold gently between your palms to form 3-inch ropes, thicker in the middle and tapered at the ends.   This took a bit of doing to master.  I rolled the dough to the length of my three middle fingers.  I rolled the dough a bit more firmly with my ring and index finger so the ends of the dough would be thinner. Fashion each piece of rolled dough into a crescent shape and place onto the prepared trays, see picture above.
  5. Bake in preheated 350º oven for 15-20 minutes or just until the cookies are beginning to turn brown.  Mr. Kusak says that once the Kipferls are brown, they are over cooked.
  6. Remove cookies from oven.  Cool just slightly and then toss into the Ziploc bag with the vanilla sugar–tossing the cookies while they are still hot creates a slightly melted-on, and truly special coating.  Toss  cookies in vanilla sugar.
  7. Remove cookie to a cooling tray and repeat with remaining cookies and vanilla sugar.  If you have vanilla sugar left over, you can re-coat the cookies.
  8. Let cool completely before eating. The cookies will crisp up as they cool.

 Yield: About 3 ½ dozen cookies

Kipferls1

I hope you enjoy the World’s Most Expensive Cookie!  They ARE good and worth the cost and the effort. Thanks for stopping by my kitchen today!

PS…I am making another batch of these cookies to take to a Tahoe retreat this weekend.  One bag of that dangblasted expensive Hazelnut Flour does make three batches of these cookies…AND, Costco sells vanilla beans now.  Note my friend Sally’s point, put the vanilla beans in the powdered sugar as soon as you get them.  Once you are ready to make the cookies, remove the beans and use as outlined above.  The benefit is that some of the essence of the vanilla beans will have soaked into the sugar…yummmmm.

06 Oct 2013 Espresso Rice Krispie Treats

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As most of you know, I can’t be left in a room with a Rice Krispie Treat, or as my #1 grandson calls them, “Rice Christmas Treats”. Unfortunately, now he can’t be left alone in a room with a Rice Krispie Treat either, but it’s a problem that seems to run in the family.  His mother,  aunt and uncle can’t be left in a room with a RKT either (probably bad parenting).  We’re a Rice Krispie Treat crazed family which is odd, considering we don’t eat cereal (well, Abby eats cereal, but it’s a secret!).  I hate all boxed cereal.  Yes, I know that is a strong word, but I do.  I don’t think I have had a bowl of cereal in 40 years or more.  Yucky stuff, but stir in some processed marshmallows and a bit of butter and everything is magically transformed!

So! Now, I’ve finally found a GOOD recipe for an Espresso Rice Krispie Treats! I’ve tried some others over the years, including one epic fail using butterscotch pudding, but this one is a winner.  Where did I find it?  In the October 2013 edition of Cooking Light!  Are you shocked?  Me, too! This issue has NINE recipes for Rice Krispie Treats!  I am not inclined to make any of the other recipes, one of which is…, wait for it…, drum roll…, Maple Bacon!! Really? Really!?!  A  Maple Bacon Rice Krispie Treat?  (In Cooking Light?!) Ummm, no. But, if you do make them, you have GOT to let me know how they turned out, OK?  Are they supposed to be a breakfast food?!

Here, on In the Kitchen with Polly, I have four more recipes for Rice Krispie Treats: Salted Brown Butter Rice Krispie Treats (the all time favorite, the classic recipe made even better); Coconut Rice Krispie Treats and Chocolate-Chocolate Cherry Rice Krispie treats (which are both deeeeelicious–I don’t know which one I like better!) and Milky Way Rice Krispie Treats (which have a great taste but come in 4th place because they suffer a teeny-tiny bit in texture and are a bit, and just a bit, dense/hard… Not as ooey-gooey as the other four recipes).

This recipe calls for “toffee bits” which are Heath Bar Bits. Normally, I don’t like Heath Bar Bits because they taste a bit old and stale, but in this recipe they  complement and enhance the espresso powder perfectly (truth be told, I  made these the first time because I had half a bag of Heath Bar Bits in the refrigerator and didn’t know what to do with them).  Since then though, I’ve made these Espresso Rice Krispie Treats several times, always to rave reviews, except by #1 grandson, age: not-yet-five, who doesn’t like the coffee flavor (YET).  SCORE! More for ME! But it does mean that I have to make two batches of RKTs when I make these… 🙂

Espresso Rice Krispie Treats

  • 2-3 tablespoons butter
  • 10 oz. miniature marshmallows (check your package, you might have a 16 oz package of marshmallows and in that case, make 1 ½ times this recipe, which fits nicely in a 9″ x 13″ pan)
  • 1 tablespoon espresso powder (can be found in most grocery stores now, next to the instant coffee, gourmet stores carry it too, but at double the price)
  • 1 cup toffee bits (Heath Bar bits, the ones without the chocolate)
  • 6 cups crispy rice cereal (Rice Krispies, or one of the generic brands–which I usually use because they are so much cheaper and they work out fine)
  1. Melt the butter in a saucepan or large skillet over medium high heat.
  2. Stir in the espresso power.  Stir to blend.
  3. Lower the heat. Stir in the marshmallows. Continue cooking and stirring until the marshmallows are melted and the espresso powder has been evenly dispersed. Turn off the heat.
  4. Stir in the 6 cups of Rice Krispies and the toffee bits.  This is the only (slightly) difficult and messy part of the recipe.  Keep stirring until marshmallow mixture has been evenly distributed through the cereal.
  5. Transfer the mixture to an 11″ x 7″ pan (if you don’t have one, don’t worry, use the nearest size pan you have…or use a 9″ x 13″ pan.  In the larger pan, the squares will just be a bit thinner)
  6. Press the mixture evenly into the pan, you have to press down slightly to get the right consistency in your finished Treats.  The mixture will be sticky, and a bit hot, so use the wrapper from the butter to press the mixture down, or butter your fingertips and press down, some people wet their fingertips to do this, but I am always afraid I’ll make the top layer soggy.
  7. Let Rice Krispie Treats set and cool on counter before slicing and serving. Cut into any size or shape bars that you prefer.

That’s it!  Now you have a truly grown-up flavored Rice Krispie Treat!

Thanks for stopping by my kitchen today!

09 Dec 2012 Skibo Castle Crunch

This cookie is something you’ve never tasted before.  There’s no chocolate, no caramel, no peanut butter, no nuts, no oatmeal, no coffee, no mint, nor is there any jam in this cookie, so how can it be good?  I don’t know, but it is.  Damn good.  Two bites and you’ll be addicted and you won’t know why.

I don’t know why I made this cookie in the first place.  I found it in “The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009” by Gourmet Magazine.  This was billed as the best cookie of 1999.  Maybe I made it because it was made famous in Scotland and I have a fondness for all things Scottish.  Maybe because it was a 15 minute bar cookie recipe and I had all the ingredients on hand.  Nevertheless, I made it, and this odd, crunchy ginger cookie has become one of my favorite all time cookies.

I had to change the recipe though.  The first year I made it, I loved it, but it was ODD, downright ugly and temperamental (no two batches turned out the same).  So I twiddled with it a bit and then , sadly, had to let it go as an “almost great” cookie.  This year,  I found the recipe again,  on Epicurious. com…, with twenty-five comments!  So I tried the recipe again and incorporated some of the suggestions.  Success!  This is the cookie I am taking to my Cookbook Club’s annual Christmas Cookie Exchange (my yoga group already gave it 10 thumbs up–and they got to taste both years’ versions).

The biggest change was doubling the recipe, but baking in the same size pan as the original recipe.  The second big change was using a food processor to make the base.  The third big change was cutting the cookie into squares before the cookie cooled. So here is the recipe for an odd, crunchy, ginger-y cookie that takes 15 minutes to bake and is totally addictive.

If you want more ginger flavor, add 1/2 cup minced candied ginger to either the shortbread base or sprinkled on top of the glaze.

Skibo Castle Ginger Crunch

For Shortbread Base:

2 ½ cups all-purpose flour
6 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons ground ginger
½ teaspoon salt
1 cup (2 sticks) cold butter, cut into pieces

For Glaze-like Topping:

1 1/2 cups butter
2 tablespoon Lyle’s Golden Syrup (British cane sugar syrup-try World Market or an Indian Grocery or Amazon.com…or sub dark corn syrup)
2 cups confectioners sugar
1 teaspoon ground ginger
1 teaspoon vanilla

Preheat oven to 350°F . Line  a 13″ by 9″ baking pan with parchment paper.

Make shortbread base:
Place the dry ingredients in a food processor and whirl to combine.  Add in and blend in butter  and whirl until mixture resembles coarse meal and just starts to hold together.  Pour mixture into parchment lined baking pan. With your fingers, press mixture evenly into bottom of pan.  Do this lightly.  If you press too hard the shortbread will suffer.  Bake shortbread in middle of oven until golden and crisp around the edges, 25 to 30  minutes.  Keep  your eye on this.  The shortbread can go from perfectly done to over baked in a minute.

Just before shortbread is done, make the topping:
Five minutes before the shortbread is to be taken out of the oven, melt the butter in a small saucepan.  Whisk in remaining ingredients until smooth. Bring mixture to a boil and simmer, stirring, for one minute. Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly.

Cool in pan on a rack for about 20 minutes, then cut the Skibo Crunch into small squares or rectangles.  Let the Skibo Crunch cool completely before removing from pan.  Then…WOW your guests with this seriously odd cookie.

Let me know if it becomes one of your favorites, too.

Thanks for stopping by my kitchen today!

 

14 Sep 2012 Chocolate Peanut Butter Sandwich Cookies

ChocPB cookies good Stack

I have been meaning to post this recipe forever, I just never had a good picture of the cookie.  The recipe only makes 32 cookies, and around here 32 cookies lasts approx 32 seconds.  My friend Josee made these for a Christmas Cookie Exchange two years ago (that’s how long I have wanted to post this recipe). I gave a dozen of these to a friend, Becky,  for a “Craft it Forward” exchange and I promised the recipe to her ONE year ago. (Bad Polly, bad, bad, bad, bad.)  But finally, I  made a batch that didn’t get scarfed immediately.  I made them for my Yoga Group, and they are too polite to eat a half dozen each at one sitting (but it could have been that I had them so busy bagging stuff for an upcoming fundraiser and they didn’t have any hands free to eat cookies!)  They did sing praises for the cookies they did eat though and encouraged me to post the recipe ASAP.

Now getting back to the first time I encountered this cookie.  It was my favorite cookie that year, maybe my favorite cookie in all the years of our exchange (of which there have only been three).  Oddly enough, I made my cookie that year from same cookie magazine Josee used, and I never even considered making these!  Even now, if I just looked at the recipe, I would not be inclined to make it. This is one cookie that tastes much, much better than it’s list of ingredients.  It tastes much, much better than it looks, too and, no matter how good the picture looks above  (do you like it?  I got a new camera!), it still doesn’t do the cookie justice.  Take a bite!  There’s a layer of peanut butter inside!  As one of my friends said, who shall remain nameless, “So how did you get the peanut butter IN there?”

So here it is, at long last, the recipe for Chocolate Peanut Butter Sandwich Cookies (originally published as “Peanut Butter Munchies” in the Better Homes and Gardens “100 Best Cookies”, 2009).

One more note,  I often loose track of how many balls I have, so now I line up a chocolate ball with a peanut butter ball before I start rolling.  One time I ran out of peanut butter balls! I have no idea how that happened.  So I just cracked open another bottle of wine and made another half batch of the peanut butter batter, and all was fine. Hic.  (Just kidding.  I don’t drink.  Ever.  Really!! No, REALLY, I don’t!!!)

Chocolate Peanut Butter Sandwich Cookies

For Chocolate Cookie

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ cup butter (one stick, 4 oz), softened
  • ¼ cup peanut butter (I always use creamy)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (I use light brown sugar)
  • 1 egg
  • 1 tablespoon of milk or cream
  • 1 teaspoon vanilla

For Peanut Butter Filling

  • ½ cup peanut butter
  • 3/4 cup powdered sugar

For Sparkle

  • 2 tablespoon granulated sugar
  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine flour, cocoa powder, and baking soda and set aside.
  3. In a large bowl of an electric mixer combine butter and peanut butter.  Beat for a minute or so. Add in both sugars and beat for another minute or so.  Beat in egg and milk.
  4. Slowly add the flour-cocoa powder mixture to the butter-peanut butter mixture and beat just until combined.  Roll ball into a snake shape and refrigerate for a short while (to make it easier to handle) while you mix up the peanut butter filling.
  5. Beat peanut butter and powdered sugar together until well combined.  Roll dough into 32 equal balls.
  6. Divide cookie dough into 32 equal portions.
  7. For each cookie, flatten a piece of chocolate dough and top with a peanut butter filling ball.  Wrap Chocolate cookie dough around the peanut butter filling, making a ball in the process.  Place balls on a cookie sheet, about 1 inch apart.
  8. Rub a bit of leftover dough or a very slight bit of butter onto the bottom of a glass.  Dip glass in sugar.  Press cookies flat with sugar coated glass. (redip glass in sugar before pressing down on each ball).
  9. Bake cookies in preheated 350 degree oven for 8-10 minutes, until the sides are just slightly cracked.  Cool on cookie sheet for a minute or so and then transfer to a wire rack to cool.

Becky, I hope you are reading this…, I’m sorry that I took so long.  Josee, thanks for introducing me to this excellent cookie! Everyone else, ENJOY!  This is one great cookie!

Thanks for stopping by my kitchen today, come back again soon!  Now that I am learning how to master an SLR camera, I will probably be posting more frequently 🙂  I have a terrific parchment wrapped salmon recipe and a long time favorite gazpacho recipe just waiting in the wings!