White Mushroom Lasagna

Ingredients

• Kosher salt
• olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (11/2 sticks) butter
• 1/2 cup flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds mushroom (portabella and crimini)
• 1 cup freshly ground Parmesan

 

Heat oven to 375.  Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

Bake for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Peanut Butter Bars

Peanut Butter Bars
3/4 c butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 8" by 8" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

Posole Stew

This recipe comes from family.

Posole Stew
1 lb. Pork loin
1 can hominy
6 C. Chicken broth
2 TB Tomato paste
salt;pepper to taste
1 onion
2 cloves garlic
1 tsp. dried oregano

Toppings
Chopped cabbage
Queso Fresco
Cilantro
lime
oregano
jalapeno
corn tortilla

Saute onion and garlic.  Add remaining ingredients and slow cook for 1-2 hrs until pork is shredded.

Pineapple Fried Rice

Recipe and picture from Pioneer Women.  I served this with BBQ pulled pork and even the little baby ate it!  Must repeat this meal.

Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Sesame Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 cup any vegitable (I used spinach, broccoli and carrot)

Black Beans and Quinoa

Found a good one on allrecipes.com.

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Sugar Cookies

These are the best sugar cookies!  The almond extract is what sets these apart from all others.  I haven't exactly found an easy and tasty frosting recipe, so I buy that!

Vanilla-Almond Sugar Cookies

Ingredients:
3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
 2 sticks (salted) butter, cold & cut into chunks
 1 egg
 3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Instructions:
Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and freeze for 5 minutes prior to cooking and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

 

Green Bean and Feta Salad

This is SOOOOO good!

Green Bean and Feta Salad

• 1 1/2 pounds fresh green beans
• 1 sweet onion, peeled
• 2 cloves garlic, chopped
• 1/2 cup rice wine vinegar
• 1/2 cup apple cider vinegar
• 1/3 cup canola oil
• 1 tablespoon white sugar
• 3/4 teaspoon salt
• ground black pepper to taste
• 1 dash hot sauce
• 1 dash Worcestershire sauce
• 4 ounces feta cheese, crumbled

Directions

1. Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!    

Ambrosia Fruit Salad

A Ruelas Holiday favorite.

Ambrosia Fruit Salad
1 lg can fruit cocktail, juice half drained
1 lg can chopped pineapple, juice half drained
12 marashino cherries
1/2 cup coconut
2/3 container whipped topping
4 oz sour cream
1 package mini marshmellows

Blend and sit 4 hours to allow marshmellows to absorb liquid.

Homemade Nutrigrain Bars

Instead of 43 ingredients like the brand name bar, make these 9 ingredient healthy ones:

Homemade Nutrigrain Bars
Filling:
Low sugar organic jelly

Dough:
2 cups flour
1/2 tbsp baking powder
1/4 cup brown sugar
2 tbsp flaxseed meal
2 tbsp quick oats
1/2 tsp salt
1/4 cup butter
2/3 cup milk

Homemade Granola Bars

Homemade Granola Bar Ingredients:

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins or chocolate chips (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Garlic Knots

Garlic knots recipe re-created to be like the goodness from C & O's trattoria in Venice Beach.  Yum.

Pizza dough tied into knots.  Dump them into this butter/olive oil concoction after baking.  

Garlic Coating
1/8 c (30ml) Olive Oil
2 T (30g) unsalted Butter
4 cloves Garlic, finely crushed
1/4 c (60ml) finely chopped fresh Italian Parsley
Sea Salt to taste

Enchilada Verde with roasted vegetables

Yum!  Healthy enchiladas courtesy of Pamela Salzman. 

I added mushrooms to the vegi mix and it made the dish perfect!

Enchilada Verde with roasted vegetables

serves 6
5-6 cups mixed vegetables, such as butternut squash, zucchini, sweet bell pepper, red onion, mushrooms, apsaragus, cut into ½-inch cubes
Olive oil for drizzling
Sea salt and freshly ground black pepper
1 ½ cups cooked black beans or 1 15-ounce can, drained and rinsed

Sauce:
20 medium tomatillos, about 2 ¼ pounds, husked and washed
1 jalapeno, stem removed (will make the sauce a 5 on a heat scale of 1 to 10)
½ small onion, peeled
3 garlic cloves
10 sprigs cilantro
1 Tablespoon sea salt
3 Tablespoons olive oil

12 corn tortillas
grated cheese, (such as Monterey Jack) if desired or crumbled queso fresco

1. To roast vegetables: Preheat the oven to 375 degrees.  Place the vegetables on a parchment-lined baking sheet.  Drizzle with oil and toss to coat evenly.  Sprinkle with salt and pepper.  Roast until tender, but not over-cooked, about 25 minutes.  Add the black beans to the vegetables and mix together or put everything into a bowl to combine.
2. Place all the tomatillos and the jalapeno on a parchment-lined baking sheet.  Change the oven to broil.  Place under the broiler for about 10 minutes, turning over after 5 minutes until tomatillos are lighter in color and contain a few brown spots.  Change oven to 350 degrees if baking the enchiladas right away.
3. Transfer the tomatillos to a blender or a food processor with the jalapeno, 3 garlic cloves, ½ onion, cilantro and sea salt.  Process until smooth.  You should have 4 cups of sauce.
4. Heat a skillet over medium heat and warm the olive oil.  Add the tomatillo sauce and simmer 5 minutes.
5. In the meantime, warm the tortillas on a griddle or skillet on both sides until softened.
6. Pour 1 cup of sauce on the bottom of a 13×9-inch baking dish.   Place about 1/3 cup of vegetables down the middle of a tortilla and roll tightly.  Place seam-side down in the baking dish.  Repeat with each tortilla.  Cover all the rolled tortillas with remaining sauce.  Sprinkle with grated cheese, if desired.  Bake until heated through and cheese is melted, about 10-12 minutes.  Serve immediately. 

Basil Green Goddess Dressing

Ina Garten's recipe on the Barefoot Contessa.

Ingredients

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

Pie Dough

Thanks again Kristina for sharing this one with me!

Courtesy of Cooks Illustrated.

Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Directions

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think.  Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.  Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.  Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes. 

Eggplant Lasagna

Made this quickly for dinner the other night..easy, healthy and delicious.  Hubby always asks for lasagna, and he didn't even miss the noodles!

Eggplant Lasagna
One egglplant sliced into multiple 1/2 cm rounds
8 oz. Ricotta cheese
1 Egg
Parmesan Cheese, as much as you want
1/2 jar Any tomato sauce you like
1/4 tsp salt
dash pepper

Combine egg, ricotta cheese, salt and half the parmesan cheese. 

Spoon a bit of tomato sauce at the bottom of a baking dish.  Layer eggplant slightly on top of eachother.  Layer half the ricotta mixture.  Layer half the tomato sauce.  Layer remaining eggplant.  Layer remaining ricotta mixture. Layer remaining tomato sauce.  Top with parmesan cheese.

Bake 20-25 minutes at 350 degrees until eggplant soft and casserole is bubbly.

Lemony Salad Dressing

When I lived in California, my roommate Jessica introduced me to the BEST SALAD EVER!  It was a combination of romaine lettuce, white rice, chopped rotisserie chicken, parmesan shavings, yummy croutons, and a mystery salad dressing that took this salad to the winners circle.  We were able to replicate after discovering that mint was the secret ingredient.

Lemony Salad Dressing
Juice of a lemon
1/4 cup olive oil
two mint sprigs chopped
two garlic cloves chopped
pinch of salt

Combine and strain before using.

Creamy Taco Mac

Two thumbs up from the Hubby.  Two spicy for the baby.  I just gave him some noodles before all the fun stuff was added.

Recipe from One Ordinary Day

Creamy Taco Mac
1 lb. lean ground beef
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes, undrained
4 Tbsp taco seasoning
4 oz. cream cheese
1/2 cup sour cream
1/2 cup shredded cheddar cheese plus 1/2 cup extra for serving (optional)
Kosher salt and black pepper, to taste

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and cheddar cheese. Stir until cheeses are melted and incorporated.  Simmer over low heat for 2-3 minutes. Season with salt and pepper, as needed. Top with cheddar cheese and sour cream, if desired.

Spinach Artichoke Pasta

I love the spinach. Hubby loves the artichoke.  Baby loves the pasta.

Recipe and image courtesy of Heat Over to 350.

Spinach Artichoke Pasta
1 (13 oz) box whole wheat pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions:

1. Cook pasta according to package directions

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Pumpkin Roll

Did this for a halloween party, but it reminded me of my mom's summer strawberry roll.  I will need to get the recipe for that.  Yum!

Recipe and image courtesy of My Recipes.com

Pumpkin Roll

Vegetable cooking spray 3 large eggs

1 cup granulated sugar

3/4 cup all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

2/3 cup canned unsweetened pumpkin

1/2 cup finely chopped pecans, toasted

1 teaspoon lemon juice 1 1/2 cups powdered sugar, divided

2 (3-ounce) packages cream cheese, softened  1/4 cup butter or margarine, softened 1 teaspoon vanilla extract

1 teaspoon lemon juice

Garnishes: powdered sugar, chocolate-coated pecan halve

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

Yum...Recipe from Giada de Laurentiis

Mascarpone Chocolate Toffee Bars

Vegetable cooking spray

1 pound refrigerated sugar cookie dough (recommended: Pillsbury)

2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips (recommended: Ghirardelli)

1 teaspoon vegetable oil

1 cup (8 ounces) mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted * see Cook's Note

Directions

1.  Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
2.   In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
3.  Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust.
4.   Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.

Tea that doesn't taste like tea...

Teavana is my new favorite place.  Why drink juice or soda that is full of sugar when you can have a good for you sip of cold iced tea?  This recipe is also good for kids as there is no caffeine.  The blueberry tea is natures superfruit and also has fruity aromas of grapes, currants and hibiscus flowers.  The strawberry lemonade tea is sweet and sour with citrus, rose hips, strawberry slices, golden apples and sunflower petals.

Strawberry Lemonade/Blueberry Bliss Iced Tea
8 cups boiling water
12 tsp Strawberry Lemonade tea
12 tsp Blueberry Bliss tea
1/4 cup white sugar if desired


1.  Boil water and remove from heat.  Wait two minutes till is comes to 208 degrees.
2.  Add tea leaves and steep for 8-15 minutes. Drain into pitcher and chill.  Add 1/4 cup sugar if desired.
3.  Keep tea leaves for one or two more ice tea batches at a later date.

Creamy Miso-Ginger Vinaigrette

Most store bought salad dressings are full of unknown ingredients.  It is easy to make fresh and all natural salad dressing.  This recipe got a huge thumbs up from the hubby.

Adapted from Pamela Salzman

Creamy Miso-Ginger Vinaigrette
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.

2 Tablespoons unpasteurized organic white miso
2 Tablespoons unseasoned rice vinegar
2 teaspoons raw honey
2 Tablespoons water
1 Tablespoon chopped, peeled fresh ginger
1 small clove garlic, peeled
¼ cup unrefined, cold pressed, extra virgin olive oil

8 ounces mixed baby greens
Optional vegetables:  thinly sliced radishes, julienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber

1. Puree all vinaigrette ingredients in a blender until smooth.  Taste for salt.
2. Place greens and any vegetables you are using in a serving bowl.  Add enough vinaigrette to coat lightly and gently toss.

No Fail Chocolate Chip Cookies

Making the perfect chocolate chip cookie took 28 years in the making!  Thank you to Kristina for baking a magnificient batch of cookies last summer and sharing her recipe with me.  This recipe makes a lot of cookie dough so I froze pre-made balls of dough and plopped them into the oven when the craving hit, which is pretty much every night for my husband and I...

Original recipe from the NY Times.

No Fail Chocolate Chip Cookies

3 2/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate 
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.