First Look, Then Cook

Soft and Chewy Vanilla Cookies with Milk Chocolate Filling

Published on December 12, 2010 by Dawn5 Comments

I haven’t had a chance to make a lot of cookies this holiday season – the time keeps flying by, and I am struggling to keep up. I finally decided though it was time, I had to make some cookies, and I actually had an occasion to bring them to, which forced me into it. I wanted to find something simple that wouldn’t take very long, but that would look impressive.

My mother who was visiting brought with her the Fine Cooking holiday issue – filled with wonderful cookies, bars, muffins, etc… and there so many incredible looking sweets, I had to go with one of their recipes. Of course, I had to change it up just a little bit. There were some delicious sandwich cookies filled with jam, but I had some incredible milk chocolate from the farmer’s market that was calling me from the pantry. That was it – make the cookies, and instead of filling them with jam, I would fill them with the chocolate. Boy were these a hit. The cookies were very soft, and went perfectly with the delicate milk chocolate filling. They were like a decadent yet sophisticated party in your mouth.

I’m sure you can fill these cookies with whatever you have around – caramel, chocolate, jam, apple butters, etc… Experiment, and have fun – but most of all, save some time to enjoy them.

Ingredients

6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
1/2 tsp. table salt
1/4 tsp. baking powder
6 oz. (3/4 cup) unsalted butter, softened at room temperature
1-1/4 cups granulated sugar
Seeds scraped from 1 vanilla bean, or 1-1/2 tsp. pure vanilla extract
2 large eggs
1 jar of milk chocolate

Preparation

Position the oven racks in the top and bottom thirds of the oven and heat the oven to 375°F. Line two cookie sheets with parchment.

In a medium bowl, whisk the flour, salt, and baking powder until well blended. In another medium bowl, beat the butter on medium-high speed with an electric mixer (a hand-held works well) until smooth. Add the sugar and vanilla bean seeds or extract and continue beating until well combined, about 2 min. Add the eggs and beat until well blended, about 1 min. longer. Add the flour mixture and mix on low speed until just blended, about 30 seconds.

Using a 1-tablespoon cookie scoop or two tablespoons, arrange heaping tablespoonfuls of the dough in mounds about 3 inches apart on the prepared cookie sheets. Bake two sheets at a time, swapping the sheets’ positions half way through baking, until the edges are golden brown, 10 to 14 min.

Set the sheets on racks and let cool for 5 min. before transferring the cookies to the racks to cool completely. Using cooled cookie sheets, bake the remaining cookie dough.

If the cookies don’t come out perfectly round, take a round biscuit cutter just smaller than the cookie and trim them up. Once they are cooled, you can take a teaspoon of filling and carefully spread the back of one cookie. Place another on top.

For a printer-friendly version of this recipe, please click here: Soft and Chewy Vanilla Cookies with Milk Chocolate Filling

Apple Upside-Down Cake

Published on December 8, 2010 by Dawn15 Comments

I am in big trouble because it is only the beginning of December, and already I am exhausted. I got through Thanksgiving, my younger daughter’s birthday, Chanukah, and I am realizing that I still haven’t posted all of the apple recipes I tried. Sorry, eventually I will get to all of them – of course only the good ones. So yes, even though it is almost winter, I am still posting my apple antics.

Here is another one from Cooking Light, that was delicious. The cake was ridiculously tender and delicious, while the top had a nice caramelized flavor. This cake held up extremely well overnight also – we had it the next day, and it wasn’t soggy at all. I know you are all probably on your cookies and holiday treats – but if you need a break from that, this is a great recipe – quick and easy, and looks beautiful.

Ingredients

Topping:

Cooking spray
3/4 cup sugar
1/4 cup water
3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
1/4 cup chopped walnuts

Cake:

5.3 ounces cake flour (about 1 1/3 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
3 large egg whites

Preparation

Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray.

To prepare topping, combine 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.

Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

Place egg whites in a large, clean bowl. Beat egg whites with mixer at high-speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate.

Serve warm or at room temperature.

For a printer-friendly version of this recipe, please click here: Apple Upside-Down Cake

Bacon and Egg Muffins

Published on December 5, 2010December 6, 2010 by Dawn28 Comments

As I have mentioned before, most of my friends do not cook – and although all of my friends like to eat, I have very few that are obsessed with food like me, or that I would consider a “foodie.” Most of my friends find it humourous that I want to talk about food and restaurants all the time . Other friends are just happy that I love to cook, and definitely benefit from the endless baked goods that come from my kitchen.

Last year my older daughter had a secret crush on a boy in her class. I say it is secret, because she didn’t talk about it – but it was obvious to me. One day she asked if I could become friends with his mother so that I could invite her over to our house, and his son could come too. Ok, that was how I figured out about the crush… I don’t have a lot of free time in my life to socialize, but over the course of the school year, I realized that we actually did have a lot in common – specifically food. On the occasion I would make it to school to pick my daughter up, it was so great to talk to someone about food and restaurants while waiting for the bell to ring.

A few months ago she told me about these muffins she made – and she said I had to make them for the blog. When someone like that gives me a tip, I listen. She said they were delicious, and looked outrageous – and she was right. I made these for dinner one night, and they were a big hit – the tender muffin with big chunks of salty bacon – and that egg in the center, delicious!! They are super easy, but read the directions carefully. Thanks for the great recipe and for sharing my love for food!

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated parmesan cheese
1 cup whole milk
7 large eggs
5 tablespoons unsalted butter, melted

Preparation

Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1-cup ramekins) with non-stick spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. It’s easiest if you work with small dollops of batter. When you cover the yolk, it will spread out when it bakes.

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack. (They won’t be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.

Makes 6 muffins.

For a printer-friendly version of this recipe, please click here: Bacon and Egg Muffins

Apple Kuchen

Published on December 1, 2010 by Dawn2 Comments

So I have a confession to make, I have been a little obsessed with baking with apples this fall – not just a little, a lot – and this is one of the recipes that is definitely worth sharing. For some reason I found myself with tons of apples in the fruit basket, more than one family could ever eat in a week – so I started looking for recipes to try, and this was the first one I found in my Cooking Light magazine.

I wasn’t really sure what to expect – I had never made an Apple Kuchen before – but I love cream cheese, so I knew it couldn’t be bad. The real test though was to see if my husband and older daughter would overcome their fear of cream cheese – and embrace the dessert. That’s exactly what happened – they loved it. Ok, I didn’t actually tell them that the recipe called for cream cheese – but did they really have to know? The cake was moist and tender, yet creamy – and the apples on top were soft and delicious. If you have some apples left over – this is the perfect easy dessert for you to make – and it even tastes fantastic the next day.

Ingredients

3 Fuji apples, peeled, cored, and sliced
2 tablespoons fresh lemon juice
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, divided
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 cup butter, softened and divided
3 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup nonfat buttermilk
1/2 cup chopped walnuts, toasted
Cooking spray
1/4 cup apricot preserves
2 teaspoons apple juice

Preparation

Preheat oven to 350°.

Combine apples and juice; toss. Add 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt; toss to combine.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, the remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well. Place remaining 3/4 cup granulated sugar, 6 tablespoons butter, and cheese in a bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined. Stir in walnuts.

Scrape batter into a 13 x 9-inch metal baking pan coated with cooking spray. Arrange apples over batter. Melt remaining 2 tablespoons butter; brush over apples. Bake at 350° for 45 minutes or until set.

Combine preserves and juice; microwave at HIGH for 30 seconds or until melted, stirring once. Brush apricot mixture over apples; cool. Cut into 15 squares.

For a printer-friendly version of this recipe, please click here: Apple Kuchen

English Cottage Pie

Published on November 28, 2010November 28, 2010 by DawnLeave a comment

I did it. I actually made it through the last 8 days. It all started with some cupcakes that I donated for an auction (more on that later…), then the snow storm that shut down schools and made driving almost impossible, Thanksgiving, and then my daughter’s birthday. Wow, what a week. Unfortunately, December is almost upon us, and the craziness it about to start all over again…for some of us, this week!

I meant to post this last week as a great way to use up those mashed potatoes from Thanksgiving, but my blog had to take a back seat for a few days. Nevertheless, this is a great recipe. I found it in Cooking Light, and it was super easy to make – and tasted wonderful. I love those one dish meals that taste like you have been cooking all day – yet, I made this after working all day. You could easily make this with Turkey, but I am sure that everyone is passed that stage. So – if you are looking for a quick and delicious meal to serve this week, look no further. At least you can check that off your list.

Ingredients

1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
Paprika (optional)

Preparation

Preheat oven to 350°.

Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.

Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.

Serves 6

For a printer-friendly version of this recipe, please click here: English Cottage Pie

Mint-Glazed Butter Thins

Published on November 24, 2010 by Dawn1 Comment

My older daughter has been asking lately to bake all by herself. She has done it a couple of times, and it has worked out well – but most of the time I want to be in the kitchen with her…when I am home, there is nowhere else I would rather be.

I saw this recipe in Bon Appetit, and it look extremely easy. Easy enough for her to make by herself – so I made a deal with her. I told her that I would make the dough, then while I was making dinner, she could prepare the cookies on the sheet. I figured she would like rolling the dough in powdered sugar, then smashing them and sprinkling more powdered sugar on top. I was right – she loved it – and she was great at it! I tried one, and hers looked much better! By the time the cookies were ready to be glazed, she was working on a different project – so I finished them off. It was definitely a team effort – and it went splendidly. Now I just have to get my younger one to join in, and we can have a whole assembly line going – think about all the baked goods then…

Ingredients

3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon pure peppermint extract, divided
1/4 teaspoon salt
11/4 cups all purpose flour
2 cups powdered sugar, divided
2 tablespoons (or more) heavy whipping cream

Preparation

Position racks in top and bottom third of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment. Using electric mixer, beat first 4 ingredients, 1/4 teaspoon peppermint extract, and salt in large bowl until fluffy. Beat in flour.

Place 1 cup powdered sugar in bowl. Working with 1 level tablespoon at a time, shape dough into balls; roll in powdered sugar to coat. Place on sheet. Press each lightly with flat-bottomed cup. Sprinkle each with more powdered sugar, then press again to thin 3 1/4-inch round. Bake cookies 8 minutes. Reverse sheets; bake until golden at edges, about 9 minutes longer.

Meanwhile, stir 1 cup powdered sugar, 1/4 teaspoon peppermint extract, and 2 tablespoons cream in small bowl until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to spread.

Transfer cookies to rack; spread glaze over warm cookies. Cool on rack.

Makes 24 cookies.

For a printer-friendly version of this recipe, please click here: Mint-Glazed Butter Thins

Pumpkin Chocolate-Chip Cookies

Published on November 20, 2010November 20, 2010 by Dawn2 Comments

There is a place at Pike’s Place Market in Seattle that sells these wonderful pumpkin cookies all year round – and they are huge. They are bigger than your hand, and at least 1-2 inches high. They are delicious – you can get them frosted or plain, and both are amazing.

I have always wanted to make pumpkin cookies, and I decided it was time. I went to my favorite cookie book – Martha Stewart’s Cookies – and found a recipe that I thought looked interesting. The only problem was that I didn’t have a lot of time – and the recipe I found had a brown sugar frosting on top. All of a sudden it hit me – pumpkin and chocolate – so instead of frosting these, I added some chocolate chips. It was almost as thought they were supposed to be that way. I used mini-chips instead of big ones since the batter was so delicate, and I think it was a good call. These cookies were more like cake – in fact, the batter completely resembled cake batter. It made sense when I saw the consistency of the batter why you need to pipe them in a circle. You can probably get away with not doing that, but I must say, it definitely make the cookies come out perfectly. They were moist and delicious, and stayed that way for a couple of days. With only a few more days until Thanksgiving – here is just one more pumpkin recipe you must try…

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
2 cups mini-chocolate chips

Preparation

Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Add the chocolate chips and gently fold into the batter.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Makes about 6 dozen

For a printer-friendly version of this recipe, please click here: Pumpkin Chocolate-Chip Cookies

Savory Spinach, Feta, and Roasted Pepper Muffins

Published on November 17, 2010November 17, 2010 by Dawn17 Comments

I have been trying really hard to improve the photos in my blog, but every once in a while, my patience is low, I am feeding guests, and I am starving. I just can’t get a good picture, and I give up. This is exactly what happened here – so I apologize. I know it is always so much more appealing to make something when the picture looks good – but trust me, these were excellent – so much better than the picture portrays.

I saw this recipe in Bon Appetit, and I just love the idea of a savory muffin. You don’t see a lot of savory muffin recipes – mostly they are savory biscuit type recipes – which I happen to love. Therefore, I had to make these – I thought they would go great with an egg dish – for dinner. The muffins were delicious. They were slightly sweet – but the cheese really solidified them as a savory muffin. They were plenty moist, and went perfectly with the quiche I made for dinner. I couldn’t find parpadew peppers, so I just used roasted red peppers, which are also slightly sweet – so they were a perfect substitution. These also would be great for brunch – and they are very easy to make. So – sorry about the picture, but trust me, they are worth making.

Ingredients

Nonstick vegetable oil spray
2 3/4 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
3/4 cup crumbled feta cheese
1/2 cup chopped drained mild Peppadew peppers or roasted red peppers from a jar

Preparation

Preheat oven to 375°F. Spray 12 standard (1/3-cup) muffin cups or 6 large (3/4-cup) muffin cups with nonstick spray. Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top).

Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins and 33 to 35 minutes for large muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Makes 12

For a printer-friendly version of this recipe, please click here: Savory Spinach, Feta, and Roasted Pepper Muffins

Roasted Carrots

Published on November 14, 2010November 14, 2010 by Dawn9 Comments

My kids love raw carrots (ok, love is a strong word) – they will eat raw carrots, and my younger one requires “dip” – which is ranch dressing. I have finally gotten them to the point of not removing the cooked carrots from chicken noodle soup – after years of telling them that they are only matter – and that they take on the flavor of the soup – they finally starting believing me and eat them – but only from a can.

Cooked carrots are a whole different story. I can saute them with butter and dill, serve them with brisket, even boil them in the matzoh ball soup – and they are not fans. I saw this recipe in Cook’s Illustrated, and I figured I would give it a try. The carrots sounded delicious – and that they were. Some were almost crunchy on the outside, and sweet and creamy on the inside – they were magnificent. When I served them with dinner, my oldest one was intrigued. My younger one asked if they were french fries. I might have a winner. My oldest one tried a carrot, and actually liked it – she ate the whole thing. My younger one was still skeptical, but I know she will get there. This is definitely the way to roast carrots – next time I am going to add just a touch of dill, and all will be perfect. In fact – they might even show up on my Thanksgiving table this year…

Ingredients

1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
2 tablespoons unsalted butter, melted
salt and pepper

Preparation

Adjust oven rack to middle position and heat oven to 425 degrees. In a large bowl, combine carrots with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Transfer carrots to foil or parchment lined rimmed baking sheet and spread in a single layer.

Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

For a printer-friendly version of this recipe, please click here: Roasted Carrots

Chewy Chocolate Gingerbread Cookies

Published on November 11, 2010November 17, 2010 by Dawn1 Comment

This time of year I love to make gingerbread. I love the way it smells, and love the way the spices all blend together to make something magical. I was looking for something to make that my daughter could bring to her book club. The only problem was that it had to be frozen – so gingerbread in my mind was not an ideal option – although for some reason I was stuck on it. So – I naturally started thinking cookies since they freeze rather well – and combed through my favorite cookie book by Martha Stewart. I immediately looked up gingerbread, and this is what I found. They seemed perfect – and with the chocolate chips, it would take gingerbread to a different level.

The cookies were fabulous. She said they were a big hit at book club – which was good news for me. I loved how they tasted with the chocolate chips (yes, I happened to sneak one before I froze them), and how the outside of the cookies sparkled with sugar granules. She also said that you would never have known they were frozen – also a plus. This holiday season, try some chocolate with your gingerbread – I think you will be happy you did!

Ingredients

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Preparation

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 dozen

For a printer-friendly version of this recipe, please click here: Chewy Chocolate Gingerbread Cookies

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