Monday, March 29, 2010

Orecchiette with Veal, Capers and White Wine


  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, finely chopped
  3. 1 garlic clove, minced
  4. 1 pound ground veal
  5. Salt and freshly ground pepper
  6. 1/2 cup dry white wine
  7. 1 1/2 cups chicken stock
  8. 1 teaspoon chopped thyme
  9. 1/2 teaspoon chopped rosemary
  10. 2 tablespoons small capers, rinsed
  11. 3/4 pound orecchiette
  12. 1/2 cup grated Parmigiano-Reggiano
  13. 1/4 cup chopped flat-leaf parsley
  14. 2 tablespoons unsalted butter


  1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
  2. Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
  3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

Beer-Braised Turkey Tacos


  1. 2 tablespoons extra-virgin olive oil
  2. Two 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
  3. Salt and freshly ground pepper
  4. 4 large garlic cloves, thinly sliced
  5. 1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
  6. 1 large oregano sprig
  7. 1 medium tomato, coarsely chopped
  8. 1 ancho chile—stemmed, seeded and coarsely chopped or torn
  9. One 2-inch cinnamon stick
  10. One 12-ounce bottle Mexican dark beer, such as Modelo Negro
  11. 1 cup water
  12. 12 corn tortillas
  13. 2 tablespoons toasted sesame seeds and cilantro sprigs, for serving


  1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.
  2. Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, and oregano and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.
  3. Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.
  4. Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds and cilantro sprigs and serve.

Braised Chicken all'Arrabbiata


  1. 6 whole chicken legs, split into drumsticks and thighs
  2. Salt and freshly ground black pepper
  3. 3 tablespoons extra-virgin olive oil
  4. 1 large red onion, diced
  5. 6 large garlic cloves, minced
  6. 1 1/2 teaspoons crushed red pepper
  7. 1 bay leaf
  8. 1 large yellow bell pepper, diced
  9. 1 small poblano, diced
  10. 1 tablespoon tomato paste
  11. 1 cup dry white wine
  12. One 28-ounce can whole peeled tomatoes, chopped and juices reserved
  13. 2 tablespoons red wine vinegar
  14. 2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves


  1. Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up.
  2. Pour off all but 2 tablespoons of fat from the skillet. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened. Add the bell pepper and poblano and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the wine and boil for 2 minutes, scraping up any browned bits from the bottom of the skillet. Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer.
  3. Set the chicken legs in the skillet skin side up. Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through. Discard the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve.

Friday, March 26, 2010

Momofuku Fried Chicken with Octo Vinaigrette Recipe


4 cups lukewarm water
1/2 cup sugar
1/2 cup kosher salt
One 3- to 3 1/2-pound chicken, cut into 4 pieces - 2 legs, 2 breast halves with wings attached (I used 8 drumsticks)
4 cups grapeseed or other neutral cooking oil
Octo Vinaigrette (Recipe follows)


  1. Combine the water, sugar, and salt in a large container with a lid or a large freezer bag, and stir until the sugar and salt dissolve. Add the chicken to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6.
  2. Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese-style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and put it on a cooling rack to cool. Chill it in the refrigerator, preferably on the rack, for at least 2 hours or overnight.
  3. Take the chicken out of the refrigerator at least 30 minutes before you fry it.
  4. In a deep skillet, heat enough oil for the chicken to be submerged to 375F. Fry the chicken in batches, turning once, until the skin is deep drown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate to drain.
  5. Cut the chicken into a few pieces: cut the wing from the breast, cut the breast in half, cut through the knee to separate the thigh from the drumstick. Put in a large bowl, toss with the vinaigrette, and serve hot.
Octo Vinaigrette Recipe

2 tbsp finely chopped garlic
2 tbsp chopped peeled fresh ginger
1 fresh bird's eye-chile, seeded and chopped
1/4 cup rice wine vinegar
1/4 cup usukuchi (light soy sauce)
2 tbsp grapeseed or other neutral oil
1/4 tsp Asian sesame oil
1 1/2 tbsp sugar
Fresh ground black pepper


  1. Combine the garlic, ginger, chile, vinegar, soy, grapeseed oil, sesame oil, sugar, and a few turns of black pepper in a lidded container and shake well to mix. This will keep in the fridge for 4 to 5 days, and is good on everything except ostrich eggs, which is really more the ostrich's fault than the vinaigrette's.

Chocolate Orange Cookies


8 1/2 oz dark chocolate (minimum 55% cocoa but I used 72%), chopped

1 cup plain all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

3 1/2 oz unsalted butter

8 3/4 oz soft brown sugar

2 eggs

3 ozdried citrus peel

How to

Preheat the oven to 325F .

Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.

Sift the flour, baking soda and salt into a bowl.

Put the butter and sugar in the bowl of an electric mixer and mix until pale and creamy.
Add the eggs, one at a time, making sure each is incorporated before adding more.

Add the dry ingredients in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined.

Fold through the citrus peel.

The mix can become quite sticky , so you may need to refrigerate it for 15 minutes before shaping the biscuits. Take 1 tablespoons of mixture at a time and roll into even-sized balls using two spoons.

Place the balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate for a further 30 minutes, or until firm. Bake in batches, for 15-20 minutes each, or until risen.

Tuesday, March 23, 2010

Skirt Steak with Paprika Butter


  1. 6 tablespoons unsalted butter
  2. 6 garlic cloves, thinly sliced
  3. 1 1/2 teaspoons smoked hot paprika
  4. 2 tablespoons fresh lemon juice
  5. Salt
  6. 5 pounds skirt steaks
  7. Vegetable oil, for rubbing
  8. Freshly ground pepper


  1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
  2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.


  1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
  2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Stir-Fried Red Rice with Sliced Sirloin Steak


  1. 1/2 cup red rice (see Note)
  2. 1 cup water
  3. 3 tablespoons vegetable oil
  4. 2 garlic cloves, minced
  5. 6 ounces thinly sliced sirloin steak
  6. Salt
  7. 1 large sweet onion, thinly sliced
  8. 1 1/2 tablespoons minced fresh ginger
  9. 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens and kale (6 ounces)
  10. 1 cup fresh or thawed frozen peas
  11. 3 tablespoons soy sauce
  12. Freshly ground white pepper
  13. 1/4 cup chopped cilantro
  14. Lime wedges, for serving


  1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.
  2. In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate.
  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.


There are many varieties of red rice; we prefer Thai red cargo, which can be found at Whole Foods

Beef Yakitori


  1. 3/4 pound lean sirloin, cut into 1-inch pieces
  2. 6 ounces cremini mushrooms, halved
  3. 6 scallions, cut into 1-inch lengths
  4. 1/4 cup canola oil
  5. Salt
  6. 2 tablespoons light brown sugar
  7. 2 tablespoons low-sodium soy sauce
  8. 1 tablespoon miso paste
  9. 1 teaspoon toasted sesame oil
  10. Sesame seeds, for garnish


  1. Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and season with salt. Thread the meat and vegetables onto 8 skewers.
  2. In a bowl, combine the brown sugar with the soy sauce, miso paste and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes. Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2 to 3 minutes longer. Transfer the yakitori to plates, sprinkle with the sesame seeds and serve.

Pork Tonkatsu


  • 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
  • salt and freshly ground black pepper
  • Flour for dredging
  • 2 eggs, lightly beaten
  • 2 cups panko
  • Veg oil for pan frying
  • Shredded Napa cabbage, for serving
  • Lemon wedges, for garnish
  • Tonkatsu sauce, for dipping


Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

Dirty Potatoes

  • ACTIVE: 10 MIN


  1. 2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
  2. 2 tablespoons extra-virgin olive oil
  3. 1/3 cup pitted kalamata olives


  1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.
  2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.

Butterscotch Sticky Buns



  1. 3/4 cup whole milk
  2. 1 tablespoon plus 1/2 teaspoon active dry yeast
  3. 1/2 cup granulated sugar
  4. 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
  5. 2 large eggs
  6. 4 cups all-purpose flour, plus more for dusting
  7. 1 teaspoon kosher salt
  8. 1 cup light brown sugar
  9. 2 teaspoons cinnamon
  10. 1 cup pecan halves


  1. 1/2 cup packed dark brown sugar
  2. 6 tablespoons unsalted butter
  3. 3 tablespoons Scotch whiskey
  4. 2 1/2 tablespoons sweetened condensed milk
  5. 2 tablespoons water
  6. 2 tablespoons crème fraîche
  7. 1 1/2 teaspoons corn syrup
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon pure vanilla extract
  10. 1/8 teaspoon baking powder


  1. Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
  2. Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
  3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
  4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
  5. Meanwhile, Make the Glaze: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
  6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Mexican Chocolate Pots de Crème


  1. 1 1/2 cups whole milk
  2. 1/2 cup heavy cream
  3. 6 large egg yolks
  4. 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
  5. 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
  6. Unsweetened whipped cream, for serving


  1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
  2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

    The pots de crème can be refrigerated for up to 3 days.

Monday, March 22, 2010

Angel Food Cake Supreme

Preheat oven to 375°. Have egg whites at room temperature.
1) Measure and sift together 3 times:
1 c Softasilk cake flour ⅞c (¾ c plus 2 Tbsp) sugar
2) Measure into large mixing bowl:
1½ c egg whites (about 12-13 eggs)
1½ tsp cream of tartar ¼ tsp salt
1½ tsp vanilla 1½ tsp almond extract
3) Beat with wire whip until foamy throughout. Add gradually (2 Tbsp at a time) ¾ c sugar. Beat about 10 seconds after each addition. Continue beating with wire whip after the last addition until meringue is firm and holds stiff straight peaks when wire ship is gently lifted out of meringue. (This requires considerable beating.)
4) Place flour-sugar mixture in sifter and sift about 3 Tbsp over entire surface of meringue. Fold gently with wire whip or rubber spatula until flour-sugar mixture disappears, using about 8 to 10 complete folding strokes and turning the bowl a quarter of turn with each stroke.

Repeat this process until all the flour and sugar mixture is folded in. Then scrape down sides of bowl with rubber scraper and fold 8 to 10 more strokes until mixture is completely blended. Mixture will be very thick. Push the batter carefully, into ungreased tube pan. (10x4inches) Lift the last portion lightly from bowl into pan being careful not to stir it. Cut carefully through the batter going around the tube 5 or 6 times with knife or steel spatula to break large air bubbles. Be sure to even up batter so it is level and touches sides of pan. Bake 30 to 35 minutes at 375° or until top springs back with lightly touched. Deep cracks in top are typical of this cake. Immediately turn pan upside down. Let cake hang in pan until cold. To remove cake, loosen from sides of tube with spatula close against pan. Turn pan over and hit edge sharply on table to loosen.

**Substitute almond flavoring for lemon flavoring.
**Fold in ½ c well drained chopped maraschino cherries at the end
**Fold in ½ cup chocolate chips or grated chocolate
**For Chocolate Angel Food decrease flour by about 2 Tbsp and add ¼ c cocoa in Step 1.

1848 Island Manor House Peaches 'n Cream Strata

* 1/2 C butter
* 1 C brown sugar
* 2 T corn syrup
* 29oz canned peaches, drained
* 1 loaf french bread, cubed
* 8oz cream cheese, cubed
* 12 eggs
* 3/4 C heavy cream
* 3/4 C half-and-half
* 1 t vanilla

1. Melt butter, brown sugar, and corn syrup in a sauce pan

2. Pour into a greased 9 x 13 baking dish

3. Cover sauce with drained peaches, cubed bread, and cubed cream cheese

4. Beat eggs in separate bowl, add heavy cream, half-and-half, and vanilla. Mix well.

5. Pour over bread/peaches/cheese in baking dish

6. Cover and refrigerate overnight

7. Bake for 1 hour at 375 degrees

Thursday, March 18, 2010

Meringue Cookies

Makes 6 dozen or 12 (6 cookie) servings.

4 egg whites, at room temperature

1/2 teaspoon cream of tartar

1 cup sugar

1 teaspoon vanilla

25 to 30 drops food coloring

1 cup mini chocolate chips (optional)


1. Preheat oven to 225°F.

2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.

3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.

4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.


- Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.

- Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.

- Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks.

- For best results, bake meringues on baking sheets lined with nonstick foil. Or bake on foil-lined baking sheets sprayed with no stick cooking spray.

- To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.


per serving

Calories: 68

Fat: 0 g

Carbohydrates: 16 g

Cholesterol: 0 mg

Sodium: 19 mg

Fiber: 0 g

Protein: 1 g

Friday, March 5, 2010


1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Irish Cream Mint Cookies

1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips

Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48.