Warm Brussels Sprout Slaw With Bacon

3/4 lb thick sliced bacon, cut into 1/2 inch strips
4 tablespoons of unsalted butter
2 lbs. Brussels Sprouts, thinly sliced in a food processor
Salt and pepper to taste
1 tablespoon of onion powder
1 tablespoon of garlic powder

Directions

1. In a large skillet, cook cut bacon over high heat.Stirring until crisp, roughly 6 minutes. Drain bacon on paper towel and save bacon grease.

2. Melt butter into bacon grease

3. Add Brussels in batches if skillet not large enough to cook all of them at once. Add powders to Brussels sprouts. Cook for 8 minutes or until soft, but still maintaining the bright green color.

4. Place cooked Brussels sprouts in a bowl and sprinkle cooked bacon over sprouts and serve warm.




Photo: http://pinchmysalt.com/

Chicken & Dumplings

This is one of my go to meals. Colorado's weather in March bounces back and forth, one day 70 degrees out and the next day, snowing with the high of 20. Very hard to plan meals with this going on and I swear my teenager has a tape worm because he's always hungry and lately have not been making enough to fill his tummy. This is one of those meals that will leave the hungriest guy completely full.

Soup:

3 lbs of chicken thighs ( seems much but remember, you have bones)

4 cloves of garlic, just smashed enough to smell them

1 medium yellow or sweet onion

3 ribs of celery

4 carrots

1 tbsp of onion powder

1 tbsp. Garlic powder

1 tbsp. Salt

1 tsp. Dried basil

5 tbsp. Chicken bouillon, if using the cubes, only 3 of them, but I use better than bouillon's brand.

Dumplings:

1 ½ cup cake flour/ can us all purpose, but the cake flour makes the dumplings more "airy"

1 ½ tsp. Baking powder

½ tsp salt

2 tbsp of fresh herbs of your choice ( I like chives)

5 tbsp unsalted butter

¾ tsp sugar

2/3 cup milk

Instructions:

In a dutch oven boil water and place chicken in the boiling water for an hour to 2 hours, depending the thickness of the chicken. Trust me, boiling the chicken will give you the starter broth , and the most moist chicken you will ever taste.

While that is boiling, smash your garlic, dice the onion, slice the carrots and celery into bite size pieces.

Once the chicken is fully cooked, set aside until cool enough to handle and strain the “chicken water” with a fine mesh strainer and save the water, and put back into the pot. Bring back to a boil. You can use 2 forks to tear the chicken apart but I use my hands. Throw away chicken bones and skin. While destroying your chicken, place remaining ingredients for the soup into the dutch oven, return chicken meat into the same pot and cover. Boil until veggies are firm to add the dumplings.

Dumplings:

Sift all dry ingredients, finely chop your choice of herb/s, add the flour mixture. Melt butter and add to milk and mix with the dry. Mixture will thick like paste. I use a cookie scoop to add the dumplings to the soup, or a soup spoon will work fine. Don't make them too big or they will not steam correctly.

Bring the soup to a rolling boil, quickly add the wet dumplings to the soup and cover with lid. Takes 10-15 minutes for the dumplings to steam in the soup. DO NOT lift the lid while cooking, we want the dumplings to steam not boil, boiling them will make them dense and mushy instead airy.

The flour from dumplings should thicken the soup but for some reason it doesn't or you want it thicker, follow the directions for making gravy with corn starch and add until desired thickness.

Enjoy, and if any is left... wait for the soup to cool and refrigerate. Seems even better the second day but we never have leftovers. 

photo:modernskillet.com

Pecan Pie Bars

Ingredients:

Crust:

1 container of pre-made raw cinnamon rolls (8 to 12 count)

Filling:


3 eggs
1 cup light corn syrup
 1/2 cup white sugar
1/2 cup brown sugar
 2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans

Instructions

1. Preheat oven to 350 degrees. Line a 9X13 baking dish with cooking spray. Take cinnamon rolls and form a rectangle and flatten with rolling pin and cook until done 5 to 10 minutes depending on oven and altitude, so basically saying watch until desired crispness.
2. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
3. Cover with aluminum foil and bake for 35-40 minutes in the preheated oven, or until set.
   
   Allow to cool completely on a wire rack before slicing into bars with a sharp knife and enjoy!                  Photo:justataste.com

Cornish Game Hen

Ingredients

2 Cornish game hens
6 lemon wedges
8 whole green onions, trimmed.
2 tablespoon grape seed oil
3 tablespoons butter, melted
1 tablespoon lemon juice
3 garlic cloves, minced
2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
8 small red potatoes, halved

Directions

Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts. Place two lemon wedges and one green onion, cut-up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are fork tender. If you prefer crispy skin, broil, just the hens until desired crispness.
Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens.

Photo:whatscookingamerica.net

Homemade Pasta Dough

3 1/2 cups all purpose flour

1 tablespoon salt
4 eggs
1 tablespoon good olive oil
About 4 to 5 tablespoons of water (give or take)

1. Blend the flour and salt together.
2. Add the eggs, oil and half of the water.
3. Mix slowly, adding more water as needed until the dough can be formed into a ball that holds together. don't let it get too wet or it will be hard to work with.
4. Knead for about three minutes, or until the dough is smooth and elastic.
5. Wrap with plastic and little bit of oil so the dough doesn’t stick to the plastic wrap and refrigerate for 2 hours.
6. Divide the dough into 4 parts. Extra dough can be frozen for later use
7. Roll each part out on a lightly floured board so that it will fit through the #1 setting on your pasta maker.
8. If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes.
9. Rub a light coating of flour on the dough.
10. Put the dough through the #1 setting about 5 times or more.
11. Change to a #2 setting and put the dough through that setting two or three times.
12. Change to a #3 setting and put the dough through that setting.
13. Continue to make the dough thinner until it is as thin as you want it.
14. Cut into desired shapes and allow to rest for a few minutes more.
15. Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.
    

Photo:pastadoughrecipes.com

Froggie Cupcakes

1 (18.25 ounce) package white cake mix

1 (16 ounce) can prepared vanilla frosting

6 drops green food coloring, or as needed

12 large marshmallows

1 bag semisweet chocolate chips

Bake cupcakes according to the directions on the package. Allow them to cool completely. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes.

Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into the green frosting to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.

You can use chocolate frosting or melted chocolate chips to create the mouths.

Chill for one hour and enjoy!!!

Photo:cutestfood.com

Chocolate Chip Ice Cream Pie

• 1/2 cup chocolate syrup
• 1/2 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• 1/4 cup sour cream
• 1 quart chocolate chip ice cream softened

• Coat bottom and sides of an 8-inch pie plate lightly with butter.
• Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
• Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm about 15 minutes.
• Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie covered, Until firm., about 1 hour

Photo: Grandmas Kitchen

Guinness® Corned Beef

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Preheat oven to 300 degrees F . Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

An Extra Kick for Adults:

Sauteed Brussels Sprouts

Wash the sprouts and dry

Cut the ends off and split the sprouts in half

Mince 1 clove of garlic and 1 shallot

Heat the saute pan on high heat until it is hot. Add a few table spoon of olive oil and place the Brussels sprouts flat side down. Let it saute in the pan without touching it for 1-2 mins to caramelize the bottom

Add a pinch of salt and pepper

Add the minced shallots and garlic Stir or toss the brussels sprouts in the pan to mix

De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin

Cook until the liquid has evaporated, turn the heat off and place a lid over it

For the kids:

During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Photo: eataduckimust.com

Whoopee Pies

No one is certain who invented the whoopee pie; folks in both Pennsylvania Amish country and Maine have claimed it. As for the name, one theory is that it comes from children saying "whoopee!" upon finding the moist, chocolaty sweets in their lunch pails. Your kids can experience the same glee after baking their own -- and with pink-tinted filling, the pies will elicit cries of joy on Valentine's Day.

CAKES

2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup softened butter

1 cup sugar
1 egg +
FILLING
½ cup softened butter
1½ cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla
Red food coloring (optional)

Heat the oven to 350°. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.

In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.

Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again.

Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.

Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.

Using an electric mixer at medium-high speed, beat all the filling ingredients except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.

To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.

Source: Nancie McDermott from family fun magazine

Cupcakes for Cupid

Cupid's arrow hits the mark with these heart-shaped treats. To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart. You can use boxed cake or homemade.

http://corwinhouse.blogspot.com/2011/01/red-velvet-cake.html

Source: Family fun magazine

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Source:recipegoldmine.com Photo Courtesy: www.healthyplates.ca

Cheesecake Factory Oreo Cheesecake

1 1/2 pound cream cheese

1 cup sugar

5 large eggs

1/4 teaspoon salt

2 teaspoon vanilla

1/4 cup flour

8 ounces sour cream

5 Oreo cookies (coarsely chopped for the batter)

10 coarsely chopped Oreo cookies for the topping

25 finely chopped Oreo for crust

Crust

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)

2 tablespoon melted butter

9″ spring form pan (buttered on bottom and sides)

Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

Slowly add sugar and continue beating cream cheese until mixed well.

Add eggs one at a time and continue to beat until blended.

Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

Stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Photo: cookieash.blogspot.comOriginal recipe:rrecipesecrets.net

Valentine Pizza

I love heart shaped pizzas, aren't they cute? Valentines Day is the only time of the year where you can make such a cute and girly dinner without wondering, is this weird? a full-bodied Chardonnay will pair well with the bread, cheese and tomato sauce.

This is my version of Papa John's heart shaped pizza. Enjoy!!!

For pizza dough:

1 1/3 cups warm water (105 degrees F)

1/4 cup nonfat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon granulated sugar

1 package dry yeast

2 tablespoons vegetable oil (for dough)

9 ounces vegetable oil (3 ounces per pan)

Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For pizza sauce:

1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

For Toppings:

3 cups shredded mozzarella cheese

green pepper

button mushrooms

pepperoni

sliced black olives

I didn't give specific measurements on the toppings because well, everyone likes theirs a little different. Just remember the more toppings, longer cook times.

Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange the toppings on top.

Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Picture: sweetcharity.dmagazine.com

Eggs Benedict

FOR THE HOLLANDAISE:

12 Tbsp. unsalted butter

3 egg yolks

2-3 tbsp. fresh lemon juice

FOR THE EGGS:

Salt

4 eggs (made over easy, see video below)

2 English muffins, split

3 Tbsp. butter

4 slices Canadian bacon

For the hollandaise: Melt butter in a small pan over low heat. Whisk egg yolks, lemon juice, 1 tbsp. water, and salt and pepper to taste in a heavy, nonreactive saucepan until pale yellow; then cook, whisking constantly over medium-low heat, until whisk leaves a trail in eggs, about 8 minutes. Remove pan from heat. Add butter 1 tbsp. at a time, whisking constantly, until sauce thickens; gradually pour in remaining butter, whisking constantly, leaving milky solids behind.

Toast English muffins either in oven at 200 degrees /F or in a toaster. Toast to how you prefer, and yes, it has to be English muffins, nothing else seems to absorb the yolk and sauce. Melt remaining butter in a medium skillet over medium heat. Fry bacon until browned, about 5 minutes. Place bacon on muffins.

With leftover grease in bacon skillet fry eggs over easy. 

 

Assemble each sandwich like so, muffin,bacon,egg,and then hollandaise sauce. Sprinkle smoked paprika if desired. I always make more muffins to clean my plate with the leftover sauce.

Picture:Saveur magazine, #114

PECAN LOG ROLLS

1 (7 oz.) jar marshmallow creme

1 (16 oz.) box powdered sugar

1 (14 oz.) pkg. assorted caramels

1 tsp. vanilla

3 tbsp. water

1 - 1 1/2 c. chopped pecans

Combine marshmallow creme, sugar and vanilla, mixing well with hands. Shape mixture into 5 (4"x1") rolls. This mixture will be very dry. Chill 2 to 3 hours. Combine caramels and water in top of double boiler. Cook until melted. Dip rolls one at a time into the melted caramel and roll in the finely chopped pecans to coat all around. Chill for 1 hour. Cut into slices and serve. Yield: 5 rolls

Photo: mileskimball.com

Red Velvet Cake

1 cup vegetable shortening

2 eggs

1 1/2 cups sugar

1 teaspoon cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon vinegar

White frosting, recipe follows

White Frosting:

2 tablespoons flour

1 cup milk

1 cup unsalted butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Photo:www.squidoo.com

Crescent Rolls

2 packages active dry yeast

3/4 cup warm water (105 degrees F)

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs

1/2 cup shortening

4 cups unbleached flour

Butter or regular margarine, softened

In a large mixing bowl, dissolve yeast in warm water. Stir sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet but not be so wet that water drips onto the dough.) Let rise in a warm place until doubled in size, about 1 1/2 hours.

Divide the dough in half and roll each half in a 12 inch circle, 1/4 inch thick. Spread with the soft butter and cut circle into 16 wedges. Roll up each wedge beginning at the largest end. Place point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double about 1 hour.

Heat oven to 400 degrees F and bake for 12 to 15 minutes or until they are a rich golden brown. Brush with soft butter.

Photo: www.sodahead.com Courtesy: FootsieBear at recipegoldmine.com

Holiday Roast Goose

1 10- to 12-lb.  domestic goose

1 tsp.  dried marjoram, crushed

1/4 to 1/2 tsp.  coarsely ground black pepper

1 recipe  Herb Glaze or Ginger-Honey Glaze

Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.

Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.

Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).

Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.

Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.

Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving.

To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.

Herb Glaze
In a small bowl, stir together 3/4 cup orange marmalade, 1/4 cup snipped fresh flat-leaf parsley, and 1 teaspoon ground black pepper. After glazing goose, stir 1 tablespoon white vinegar into remaining mixture before passing as a sauce.

Ginger Honey Glaze
In a small saucepan stir together 1 cup honey, 1/4 cup Dijon-style mustard, and 2 to 3 teaspoons grated fresh ginger. Heat through. After glazing goose, stir 1 to 2 tablespoons chicken broth into remaining glaze before passing as a sauce.

From: Better Homes and Gardens

Patchwork Mitten Cookies

1/2 cup  butter, softened

1 3-ounce package  cream cheese, softened

1-1/2 cups  sifted powdered sugar

1/2 teaspoon  baking powder

1/4 teaspoon  salt

1   egg

1/2 teaspoon  vanilla

2-1/4 cups  all-purpose flour

  Paste food coloring

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour

Divide dough into five equal portions; place each portion in an individual bowl. Add desired paste food coloring to four portions, stirring or kneading until dough is evenly colored. Wrap each portion in plastic wrap or waxed paper. Chill dough about 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of the dough at a time until 1/8 inch thick. Cut into 1-inch-wide strips with a fluted pastry wheel; cut dough strips into squares, diamonds, and triangles. Overlap dough pieces in groups of about 10 on an ungreased cookie sheet until the group of pieces is slightly larger than a 3-inch mitten-shaped cookie cutter. With the floured mitten-shaped cutter, cut out dough. (Reserve scraps; reroll to make marble cutouts.)

Bake in a 375 degrees F oven for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.

To Store
Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

From: Better Homes and Gardens