Day 2 of Shelter in Place. I receive a text from a friend that the supermarkets are a little calmer than yesterday. That’s my cue to head to the market to pick up a few items. Nope, not gonna go crazy, just need a few staples like flour, yeast, butter, and milk. Since we will be “cocooning” I wanted to do some baking. Sounds like a plan, right?
Apparently, everyone else wants to too.
Not a bag of flour of any kind on any shelf in the 3 grocery stores I tried. Wow. I’m dumbfounded. I couldn’t find yeast either. I feel like we are in pioneer living mode. All good, time to improvise.
So I grab the next best thing, a bag of marshmallows. I have Rice Krispies at home, just got more butter, and maybe I’ll make them happy Rice Krispies with some sprinkles. A little bit of fun and cheeriness to offset our Coronavirus blues.
I know what you are thinking…oh please, a recipe for Rice Krispy Treats?
Not just Rice Krispy Treats. Nope, not the “look on the side of the cereal box recipe” but Smitten Kitchen’s version which a friend from Tennessee renamed “Damn good, Double Buttah R-aah-ce Krispy Treats”.
Adapted from Smitten Kitchen. In the 3jamigos archives find it here.
Like the Big Fig Newton….here’s the hard part BROWN BUTTER This added step elevates Snap, Crackle and Pop’s version to a whole new level. That…and oh, twice the amount of butter. Just trying to be transparent folks.
Melt butter over medium heat, keep an eye on it. The butter will foam and as it gets hotter the milk particles will brown. Keep a close eye so it doesn’t burn and stir constantly.
Look at those nice brown bits that are just flavor bombs! So delicious!
I added happy sprinkles but sadly, they melted. My advice is to wait until you pour the mixture into the pan to shape and cool, then go crazy scattering sprinkles on top.
BRAG ALERT!
Upside to shelter at home…Hubby just made me a cookie box to transport goodies to friends and family functions after we get through this! So excited, box has a sliding lid and dividers for different kinds of cookies. Hmmm,not my birthday but I’ll take it.
To usher in 2020, I looked for the perfect bite-sized treat when you have a cocktail or a glass of the bubbly in your grasp. I kept in mind my slice and bake theme and decided the perfect cookie to have for New Year’s Eve or Day, DRUM ROLL PLEASE…
Dorie Greenspan’s World Peace Cookies
A fitting cookie to celebrate the end of a decade and bring in a new one.
This cookie, a Pierre Herme creation, was originally called the Korova cookie and was published in Dorie’s Paris Sweets. It was the first book of Dorie’s I purchased. This cookie “made me buy it”. My reaction the first time I popped one in my mouth was, “WOW, this is REALLY, I mean REALLY, GOOD.”
I’m not a big fan of chocolate cookies so it took me by surprise. So delicious, Dorie’s friend renamed this chocolate wonder, World Peace Cookie. If everyone shared these we could achieve global peace. The cookies are chocolatey and sweet with bits of Fleur de Sel providing a surprising hit of saltiness. The chunks of bittersweet chocolate temper the sweetness and give the cookies a 1-2 chocolate punch. Yep, like a champ.
Ok. This cookie does pop up on a zillion feeds. So why am I re-posting? Well, you can never post the perfect chocolate cookie too many times and more importantly, on the off chance YOU haven’t made these, how could I not? I would be remiss if I didn’t, a dereliction of blogger duty.
There is another reason. I came across Dorie’s updated version of the World Peace Cookie in her book, Dorie’s Cookies (of course I own a copy, silly). Bakers often commented on the original recipe about the crumbly dough and how difficult it was to form a log. Her updated version has a little more butter, a little more sugar, and a smidge less flour. I noticed the updated dough was softer than the original recipe and came together easily. Perhaps her changes came about from baking them in ring molds for their cookie pop-up or maybe to address the crumble rumble.
I think the original recipe is much more like a sable’, a little drier and shortbread-like while the updated version is softer and a tad moister (wow, this was an auto-correct). I fully intend to bake the original soon for comparison. The bottom line is both versions are DELICIOUS.
The dough comes together in a snap. Butter is beaten with sugar, flour, cocoa powder, salt, and baking soda. Then chopped dark chocolate is folded into the dough. Natural or Dutch-process cocoa can be used. I used King Arthur’s Triple Cocoa Blend (all-purpose cocoa) but use your favorite. For the chocolate, I like Trader Joe’s Pound Plus Dark Chocolate that comes in a big honking bar. You can use fancy designer chocolate to up the wow factor or you can use chips when you are in a hurry. I like the jagged, rough pieces you get chopping the chocolate. Use bittersweet chocolate, especially with the updated version which is a little sweeter than the original.
Roll the dough into logs, wrap in parchment or wax paper and chill. Use a serrated or sharp knife to cut 1/2 inch pieces. The dough will crumble but it is an easy fix, just smoosh it back together. No sweat. See?
Bake the cookies for twelve minutes. Don’t check them and don’t open the oven door. Just relax until the buzzer goes off. “Bake and take” them out-Dorie’s rules. Let them cool to set. They’re delicious slightly warm or at room temperature. Get out the milk or get out the bubbly and ENJOY.
These chocolate cookies will satisfy any chocoholic. Similar to a sable' these cookies are from Dorie Greenspan's Cookie book and are absolutely addicting.
Course cookies
Cuisine American, French
Keyword chocolate cookies, Dorie Greenspan, korova cookies, world peace cookies
1/2teaspoonfleur de selor 1/4 teaspoon fine sea salt
1teaspoonpure vanilla extract
5ouncesbittersweet chocolate, chopped into small bits142gm or 5 ounces
Fleur de Seloptional, to sprinkle on cookies before baking
Instructions
Sift the flour, cocoa, and baking soda together and keep the bowl close. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated — the dough will look crumbly, and that’s just right. For the best texture, work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps, don't be afraid to smoosh it together. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs can end up with hollow centers, so as you’re shaping each log, flatten it once or twice and roll it up from one long side to the other to get the air out)
Wrap the logs in plastic wrap and chill them for at least 1 hour. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don’t worry if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
If you want to up your salt game, sprinkle a tiny bit of Fleur de Sel on each cookie before baking. It adds a tiny wow factor to the look of the cookie too.
Bake one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins)
Always searching for new and different treats, I came across an article that spotlighted Third Culture Bakery in Berkeley. The baker is an alum of Cal (Go Bears) who chose food over toxicology (good choice) and thus Mochi Muffins made with sweet rice flour were put on the map. Though I haven’t made it to Berkeley to try one, I found a couple of recipes online that sounded scrumptious, so it was off to the rices! Update: I just posted a new mochi muffin recipe, Mango Mochi Muffins made with mango tea and freeze-dried mangos! It’s small-batch baking, only 8 regular size delicious muffins.
My Sweet Rice, Oh My Rice
For the uninitiated, mochi (sweet rice flour) is a cornerstone of Asian treats. Sweet rice is PULVERIZED into flour to which water and flavorings are added. It ends up looking like the BLOB, really. It can be flavored, baked, steamed, fried and made into countless delicious treats both sweet and savory. During New Year’s, Japanese families gather to pound mochi in a tradition called Mochitsuki. Just for your viewing pleasure here is Mitsuo Nakatani, Japanese Mochi Master.Enjoy.
Traditional mochi starts with steamed rice and is pounded and shaped into sweet or savory rice cakes. Mochi muffins and Hawaiian Butter Mochi start with sweet rice flour, mixed with liquids, and baked. Since I don’t foresee any of us pounding mochi, let’s make muffins and Hawaiian Mochi. Infinitely easier and pretty darn tasty.
Back on the Muffin Trail
If you have ever had Manju from Shuei-Do Sweet Shop in Japantown in San Jose, or Butter Mochi from Hawaii and liked it…you’re going to love these. If you haven’t had mochi, this is a good introduction. Not quite as gooey as Manju and definitely not cakey like a muffin, it’s a delicious hybrid of the two. A touch of sweetness, crispy on the outside, dense and chewy on the inside, and crunchy from the generous sprinkle of sesame seeds on top. It’s different but delicious. If that wasn’t enough, they are GLUTEN-FREE. You’re welcome.
Rice, Rice, Baby
The most important item in the pic is the Mochiko Sweet Rice Flour by Koda Farms. This is the go-to brand. You can definitely find it in any Asian store (along with the sesame seeds), and if you’re lucky, at some of your larger local markets. Take a walk down the international/ethnic food aisle.
I found quite a few recipes for Mochi Muffins online and finally settled on one from a beautiful blog called Snixy Kitchen. Her batch made 12 muffins, which made her recipe the frontrunner as most made 24. As yummy as they are, what am I going to do with 24 muffins?!
The batter comes together in a snap: melted butter, coconut milk, egg, brown sugar, and rice flour. Stir together and pour into a muffin tin. Boom, done. My batter was thicker than some of the posts I’ve seen. This may account for the slight dome mine had. I also found a recipe from Saimin Noshrat in the NYT. I think I may try a couple of her tweaks the next time I make these. Trust me, there will be a next time. I will use light brown sugar, substitute evaporated milk for some of the coconut milk, and brown my butter. Not to worry, a full report will follow. Hmmm, can’t wait to make another batch.
The longer you leave these in the oven, the less gooey and more cake-like they will be. The first batch was baked for 60 minutes. I think I should have pulled them out sooner, I like gooey. Now I check at 40 minutes and pull them out around 45 minutes. To test them, use a knife to poke the center of a muffin. It should come out fairly clean with a bit of crumb.
More Mochi Madness
After making these muffins if you like the chewiness, definitely try the Hawaiian Butter Mochi Muffins, inspired by Aloha Kitchen by Alana Kysar. A little less flour and a bit more liquid kick up the gooey, buttery, lusciousness of these bites. Bake them in a muffin tin for crispy edges. I ADORE both of these muffins.
These are soooo good, a little more squishy, very buttery, topped with shredded coconut.
Also check out Peanut Butter Mochifrom A Common Table by Cynthia Chen McTernan. Delish! LOVE, love, LOVE
If you would like to try traditional Japanese Mochi, here are my recommendations: Fugetsu-Do in Little Tokyo in LA, the oldest family-owned Japanese Shop in the US, Shuei Do Manju Shop in San Jose, and in my hometown of SF, Benkyodo Companyin Japantown (now closed😢😢😢 ). All family-owned artisan shops.
1cup(200 grams) organic dark brown sugar*light or dark brown sugar will work
2teaspoonsbaking powder
1/2teaspoonkosher salt1/4 tsp sea salt
1 13 ouncecan full-fat coconut milkSub evaporated milk, half to all
2large eggsroom temperature
1½teaspoonsvanilla extract
1teaspoonmolassesoptional, added for flavor or use Golden Syrup or honey
1½tablespoonseachblack and toasted sesame seeds, for garnish
Instructions
Preheat oven to 350°F and place the oven rack in the middle of the oven.
Grease the sides and top of a 12-cup muffin tin well with soft butter.
In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt.
In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
Divide the batter among the prepared muffin tin, filling each cup all the way to the top.
Sprinkle the tops with black and white sesame seeds.
Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger. Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.
Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Store in an airtight container for up to 3 days. Can be frozen and thawed at room temp.
Notes
Organic dark brown sugar is richer and more caramel-y than conventional, but you can use regular brown sugar.Any muffin tin will do, but for ultimate crispy exterior, use a dark non-stick muffin tin.If using a light muffin tin, you may have to bake the muffins a little bit longer.If keeping them for longer, they'll lose their crispiness after a day or two in storage, put them in the oven for a few minutes to crisp again before eating.
Day 2 Holiday: I Heart Bravetart Honey Roasted Peanut Butter Cookie
Dratz! I missed National Cookie Day yesterday! I spent my time not baking cookies, but going thru my posts to find which cookie post was the most popular one on 3Jamigos. I am so going to have to figure out how to use Google analytics efficiently. So after a time consuming search of all my posts, I found the cookie post with the most hits.
So without further adieu because I really do need to start baking-
drum roll please, I present…
Honey Roasted Peanut Butter Cookies!
It wasn’t even close.
The recipe is from the book Bravetart by Stella Parks (Serious Eats). An absolutely wonderful book that pays homage to classic American desserts. Stella manages to reinvent and update many iconic desserts while staying true to the essence of the original treat. This is her take on the classic peanut butter cookie, it is delicious. The book is chock full of fun stuff-the history behind the recipes and fun facts like the Girl Scouts, leveraging National Cookie Day, outsourced their “casual bake sale” into a legitimate vehicle for world domination”…gosh I love that description. Oh and Ah-mazing recipes too.
Of course, I made the trek up to the City when Stella and Irving Lin were at Omnivore Books. Both were engaging, friendly and more than happy to recount their funny baking stories and pearls of wisdom to all of us.
Me and Stellio down by the bookstore!
For Day 2 of the 12 Days of Cookies, I give you the most popular cookie post on 3Jamigos. Here is the original post, which contains tips for making them, Honey Roasted Peanut Butter Cookie from Bravetart.
Honey Roasted Peanut Butter Cookies from BraveTart
Stella Park's Honey Roasted Peanut Butter Cookies, just make them, you'll thank me
Course cookies, Dessert
Cuisine American
Keyword Honey Roasted Peanut Butter Cookies, stella parks
Prep Time 20 minutesminutes
Cook Time 16 minutesminutes
Ingredients
Dry Stuff (Flour Mixture)
1cupAP flour4.5 ounces USE Gold Medal flour
1-1/4cupshoney roasted peanuts6 ounces
Next Step: Butters + Leavening Agents
1-1/4cupscreamy peanut butter10 ounces
1stickunsalted butter4 ounces,soft rt cool (65 degrees use an instant thermometer)
1.5cupsgranulated sugar10 ounces
3/4tspkosher salt or half that amount if using regular table salt
3/4tspbaking soda
1/2tspbaking powder
Wet Stuff
2tspvanilla extract
1large eggstraight from fridge, well beaten
3Tbspmilk1.5 ounces
Instructions
Adjust oven rack to middle position. Preheat oven to 350 degrees
Sift flour into bowl of a food processor (scoop and sweep method if not using a scale)
Add peanuts and pulse until fine (approximately 1 minute) almost like flour
Combine peanut butter, butter, sugar, salt, baking soda, baking powder and vanilla* in bowl of a stand mixer fitted with paddle attachment. I'm lazy, I add the vanilla to the milk and add it later.
Mix on low speed to moisten then increase to medium and beat until soft and light ab out 3 minutes
With mixer running add the egg in 2 additions, mixing untile ach is incorporated
Reduce speed to low and add peanut flour, followed by milk, mixing to form a very soft dough
Divide into 34-2 T (1.125 ounce) portions
Arrange on parchment lined baking sheet, 2 inches apart
Bake until the edges are firm and just beginning to brown but cookies are still puffy and steamy in the middle about 16 minutes
Cool on baking sheet until cookie is set about 10 minutes
Store in airtight container for up to 1 week at room temperature.
Rice Krispy Treats (Double Your Pleasure, Double Your Fun)
It’s the last day of January and in order to avoid total embarrassment… here is the last cookie to complete my 12 Days of Cookies list. I give you the stupid easy, childhood favorite- Rice Krispy Treats! Wait, do not roll your eyes and think “lame”. This is not your mama’s, on the side of the Snap, Crackle and Pop box, recipe. This is Rice Krispy Treats with a twist that is not for the faint of heart.
Little Crackle
No, there isn’t booze in these treats. The recipe comes by way of Smitten Kitchen (love that site). I had been looking for a way to jazz up this childhood favorite (not just add multi-colored sprinkles) and bring a bit of pizazz to them. I found a couple of recipes that were just crazy, too much stuff, too complicated, just yuk. At the end of the day, a riff on Rice Krispy Treats should still transport you back to the ones you ate as a kid but at the same time your brain should be going “holy cow-what did she do to these!”
The Pop
Ladies and Gentlemen, I give you…
SALTED BROWN BUTTER RICE KRISPY TREATS
Yep, the exact same ingredients as the original recipe plus a sprinkle of flaked salt and well, DOUBLE the amount of butter. Yep, mo’ buttah, mo’ betta.
And if that wasn’t enough, you kick it up another notch by browning the butter! Great balls of butter! You end up with a Rice Krispy treat that is gooey, sweet and salty, nutty and buttery. YES, scream it from the rooftops, DOUBLE BUTTER!
Up your Krispy Game, reserve half the salt to sprinkle on the treats at the end. Use Fleur de Sel or grey salt, your hipster friends will ooh and aah. Oh, snap.
That’s it folks, cookie number 12. Drop the mic, done.
These went to a Bake Sale for a Bird Sanctuary that would be obliterated by Trump’s stupid wall. Jason renamed them Double Buttah “R-aah-ce” (he’s from Tennessee!) Krispy Treats.
Salted Brown Butter Rice Krispy Treats (Smitten Kitchen)
Not your mama's Rice krispy treats! Brown butter and more marshmallows madke these devilisly delicious
Course bar cookies, cookies
Cuisine American
Keyword rice krispies
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Ingredients
1stick unsalted butter 4 ounces
1/4 -1/2teaspoonflake salt such as Fleur de Sel or Grey Salt or coarse kosher salt
1 10 ouncebag of miniature marshmallowsDO NOT BY FANCYSCHMANCY ONES, they don't work
6cupsRice Krispy cereal
Instructions
Butter a 9x9 inch square pan, set aside.
In a large saucepan or pot, melt butter over medium heat, The butter will begin to foam and the milk solids will start to brown. Watch it like a hawk, you don't want it to burn. It will smell nutty and toasty. Serious Eats has a great tutorial on brown butter
Remove pan from heat, add marshmallows and salt. Stir continuously until the marshmallows melt and blend with the butter into a homogenous mixture.
Add Rice Krispies and stir until well coated.
Pour into 9x9 inch prepared pan and press firmly to compress. If you want, decorate with Sprinkles on top.
Cool, run a knife around the perimeter of the rice krispies, invert pan and tap the bottom. The rice krispies should release fairly easily from the pan. Cut into approximately 2 inch squares.
I almost skipped this recipe but I’m glad I didn’t. The fancy name, Italian Jam Crostata, and its veil of preserves and almonds threw me off. Behind the name and hidden under the jam lies a buttery, crumbly cookie crust that melts in your mouth. A clever play on my absolute FAVORITE cookie, shortbread. So good and so easy to make! I found the recipe on the blog site Bake or Break. Great site, worth a visit.
The shortbread base screams of buttery goodness (did I mention that already?) not too sweet with just a hint of almond. The dough is soft much like cookie dough and easily pressed into a tart pan (use one with a removable bottom) or a springform pan. My tart pan has a dark finished which probably contributed to the shorter baking time than posted. Next time I’ll lower the baking temperature and check it before the suggested baking time elapses.
The original recipe calls for 1/3 cup of jam. I used a bit more, almost 1/2 cup which covered the crust to within 3/4 of an inch from the edge. The crostata is finished off with sliced almonds and a crumble topping made from a portion of the dough. Pick your favorite jam . I used raspberry jam this time, next time I will try pineapple preserves with macadamia nuts and flaked coconut. Sounds intriguing right?
This is really a great dessert. Your friends will be oohing and aahing, only you will know how easy it was to put together.
Tender buttery shortbread crust topped with your favorite preserves and almonds. It’s easy to make and yummy to eat!
Course cookies, Dessert
Cuisine American, Italian
Keyword crostata, strawberries
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Equipment
1 10 inch fluted tart pan or springform pan
Ingredients
3/4cupunsalted butter, softened(12 tablespoons)
1/2cupgranulated sugar
1teaspoonvanilla extract
1/4teaspoonalmond extract
1/4teaspoonsalt
1-1/2cups all-purpose flour
1/3 to 1/2cupjamuse your favorite!
1/3cupsliced almonds
Variations:
Pineapple preserves and flaked coconut
Instructions
Preheat oven to 350 degrees.
In a mixer, beat butter and sugar until light and fluffy on medium speed. Add vanilla & almond extracts and salt to mixture. Mix until combined.
On low speed, add flour to butter mixture, blending just until mixture comes together. Do not overbeat, the dough should be crumbly.
Remove 1/2 cup of dough and press onto a plate or pan (~1/4 inch thick). Cover with Saran Wrap and place it in the freezer.
Press remaining dough into a 10-inch tart pan or springform pan. You can press the dough in with a glass, covered with saran wrap or with your fingers. Flour your fingertips to prevent sticking. If using a fluted tart pan, press dough to fill to fluted edge but not up the sides! I made that mistake without thinking that I wasn't making a tart!
Spread jam over the dough leaving approximately a 3/4 - 1-inch border.
Sprinkle almonds and reserved dough (crumble it with your fingers or a fork) evenly over crust.
Bake approximately 40 minutes or until the edge is golden brown. Cool completely before taking it out of pan.
There are two types of cookies in this world, kid cookies and adult cookies, and lately, I’ve been baking lots of kid cookies like chocolate chips. Tired of making chipsters, I pulled my copy of San Francisco a la Carte, a junior league cookbook that’s easily 25 years old, to find the recipe for World’s Best Cookies. It’s a classic and family-favorite non-chocolate chip cookie.
I needed lots of cookies (enough to feed a hockey team, lol) and these fit the bill. The cookies are crispy, crunchy, chewy, buttery, and nutty. Cookie Nirvana. The crisp texture comes from using oil in the cookie. Cornflakes give it additional crunch while the flaked coconut and oatmeal add chewiness. After creaming the butter and sugar, oil is added, keep mixing, the dough will look curdled but will smooth out. Add the dry ingredients and mix until the flour is incorporated. The dough is soft, chill it so it is easier to handle. Use a tablespoon ice cream scoop to form the dough. Press the cookies flat with a fork dipped in sugar. This also gives them that distinctive crosshatch mark found on old-fashioned peanut butter cookies. The recipe makes approximately 6 dozen cookies, plenty for a crowd.
Delicious, buttery, crispy cookie made with cornflakes, coconut, oats, and nuts adapted from the San Jose Mercury News and San Francisco a La Carte
Course cookies
Cuisine American
Keyword cookies, cornflakes, oatmeal, World's Best Cookie
Prep Time 15 minutesminutes
Cook Time 17 minutesminutes
Ingredients
Creamed Mixture
1cupbuttersoftened
1cupgranulated sugar
1cupbrown sugarpacked
1egg
1teaspoonvanilla
1cupvegetable oil
Dry Ingredients
3 1/2cupssifted all-purpose flour
1teaspoonbaking soda
1teaspoonsalt
Additions
1/2cupshredded coconut
1cupcrushed cornflakes
1cupold fashioned oatmealnot quick cook
1/2cupchopped nutswalnuts or pecans
Instructions
Preheat oven to 325F.
Cream butter and sugars until smooth and light. Add in egg and vanilla. Add in oil and mix well. At this point, the batter will look a little strange, but keep going.
Add in the cornflakes, oatmeal, coconut, and nuts. Mix well. Sift together flour, baking soda and salt and add to mixture. Mixture will be soft, chill for 30-60 minutes.
Using a cookie scoop, measure 1 tablespoon of dough and drop onto a parchment lined cookie sheets. Using a fork dipped, flatten the top of each cookie. If the fork begins to stick, dip it into a glass of cold water.
Bake 15-18 minutes (the recipe in the paper said 12 minutes, but in my oven, that was not enough time, or else, I like my cookies a little crispier!). Cool on cookie sheets for a few minutes, then transfer to rack to cool completely.
