BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Dollars to Doughnuts

Name any day of the year, and I’ll tell you what food the calendar advises us to celebrate. National food holidays have become more of a joke than ever, despite never having serious credentials or origins of real significance in the first place. Every food council wants to get their edibles on the map, from soup to nuts- Literally. Celebrating these obscure occasions used to be a fun diversion, a bit of trivia to share and an excuse to eat something different, but now it’s just too difficult to keep up. However, there’s still one event that I’ve been celebrating since junior high, marking the date every time I put a blank calendar on the wall: National Doughnut Day. The first Friday of every June has been designated as a time to indulge in these sweet fried rings or spheres, and not just because the United Fried Snack Cake Board of America* said so. No sir, this holiday goes back to the late 1930’s, when the Salvation Army began giving out free doughnuts to soldiers who served in the war. There’s real history behind this joyous, delicious affair.

*Totally fictitious organization, but someone really ought to consider establishing this, don’t you think?

Happily, everyone can join in on the fried festivities now, war veteran or not. Although there are quite a few shops giving away free oily goods to mark the day, you can do so much better by turning to your own kitchen rather the drive through for doughnut satisfaction. A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything else on the market. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.

One of the greatest benefits of fabricating your own fried treats is the freedom to flavor them in any way your heart desires. Chocolate is always a winning pick, one that I couldn’t resist for this particular celebration. Do you really think I would choose just plain chocolate doughnut holes, though? Clearly you don’t know me very well…

Hidden inside of each tender sphere is a gooey, sticky marshmallow, turning these average munchkins into one-of-a-kind hot chocolate doughnuts, inspired by mugs of hot cocoa topped with a crown of mini mallows melting on top. The crisp, sugar-coated exterior gives way to the most moist chocolate cake you could hope to taste, the marshmallow in the center adding equal parts indulgence and nostalgia. To further the “hot” part of the theme, cinnamon sugar or even a spicy, cayenne-flecked sugar could provide the finishing touch, but a simple, straightforward sweetness was exactly what I was craving.

Hot Chocolate Doughnut Holes

20 – 30 Vegan Mini Marshmallows
1 Cup All-Purpose Flour
1/3 Cup Natural Cocoa Powder
1/4 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
3 Tablespoons Olive Oil

To Finish:

1 Quart Neutral Oil, for Frying
1/2 Cup Granulated Sugar

Before getting started on the batter, place your marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or else they’ll melt away completely! Allow at least 30 minutes before using your icy mallows.

The batter comes together very quickly, so first begin by pouring the neutral oil into a medium pot with high sides over set over medium heat on the stove.

Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine. Separately mix the non-dairy milk, vinegar, and olive oil before pouring the wet ingredients into the bowl of dry. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable when handled lightly. Scoop out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw doughnut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.

When the oil hits 360 – 370 degrees, carefully lower 3 – 5 doughnut holes at a time into the pot. Cook for 4 – 5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they’re done is to watch and listen to the oil; at first, it will fizzle up madly and seem to almost hiss, but by the time the doughnuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.

Use a spider strainer or slotted spoon to lift the doughnut holes out of the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible. Doughnuts don’t get better with age, and I wouldn’t recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don’t think you’ll have any problem with leftovers!

Makes 20 – 30 Doughnut Holes

Printable Recipe


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C’est Magnifique!

Magic is what happens when impossibilities become reality.

Thus, this new development can only be explained as an act of magic. How else could France’s sole 100% vegan publisher, L’Age d’Homme, have picked my modest tribute to dairy-free ice creams out of a veritable ocean of cookbook options? Of all books, of all things- It’s still hard for me to believe! I don’t speak French and have only visited the country briefly, but this could be the start of a beautiful relationship.

I haven’t yet seen the translated and reformatted rendition, renamed Veganice Glaces Véganes, but I’m already thrilled by the adorable new cover. For all you Francophiles out there, keep you eyes peeled for the release on June 21st! Should any French-speaking vegans out there get your hands on a copy, please let me know how the the recipes read, since I wouldn’t know the difference whether the instructions ultimately make ice cream or bicycles. Plus, I just got word that Vegan Desserts and Easy as Vegan Pie will also be joining Collection V shortly… Stay tuned for more details as they develop!

Since I can think of no better way to celebrate than with a big scoop of freshly churned ice cream, my recipe for Beurre Noisette Ice Cream, straight out of Vegan a la Mode, sounds like the perfect flavor to mark the occasion.

Beurre Noisette Ice Cream

Otherwise known as browned butter, the French have a much more elegant way of describing this rich nectar as “hazelnut butter,” alluding to the toasty, hazelnut-like flavor derived from a quick flash in the pan. The application of gentle heat transforms this everyday substance into something otherworldly, redolent with both salty and savory notes that heighten the sweetness of baked goods, or in this case, frozen treats. Many chefs would have you believe that this decadent substance can only be made with dairy, but au contraire, I’ve found that the same process works just as well with vegan “butter.” Taking the French term a bit more literally, a generous handful of hazelnuts cranks up the volume on that naturally nutty essence all the way to 11, so really, who needs the dairy anyway?

1/2 Cup Non-Dairy Margarine
3 1/4 Cups Non-Dairy Milk
2 Tablespoons Arrowroot
2/3 Cup Granulated Sugar
1/4 Cup Light Corn Syrup or Light Agave Nectar
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt

1/2 Cup Toasted Hazelnuts, Finely Chopped

Cut the margarine into tablespoon-sized pieces and place them in a medium saucepan over medium-low heat. Wait for all of the margarine to melt, then begin swirling the pan around to stir, as needed. In a fairly short time it should begin to look somewhat separated, with a foamy white top and yellow oil underneath that will gradually progress to a darker color. Eventually, the solids will settle to the bottom and begin to brown. The best judge of doneness here is to watch and listen to the bubbles; they will start making a more hollow pinging sort of sound near the end, and slow nearly to stopping.

At that point, quickly add in the sugar, whisking slowly but continuously. The mixture will be clumpy initially, but it will smooth out. Cook the sugar to a deep amber color, but do not be alarmed if it’s still not completely dissolved yet. Add in 1 1/2 cups of the non-dairy milk very carefully to arrest the caramelization process– Stand back, because it will sputter angrily. Things may look like a mess now, with the sugar solidified and clumped at the bottom of the pan, but do not panic! Continue stirring over gentle heat until the sugar melts and becomes smooth again.

Whisk cornstarch and remaining milk together separately before adding it into the pan with the corn syrup and salt. Turn the heat up to medium, bring the mixture to a full boil, then turn off the stove. Stir in the vanilla and let cool to room temperature before moving the cooked custard into your fridge. Chill thoroughly, for at least 3 hours, before churning.

Churn in your ice cream machine according to the manufacturer’s directions. In the last 5 minutes of churning, slowly sprinkle in the chopped hazelnuts so that the blades of the paddle incorporate and distribute the nuts throughout the ice cream. Transfer the soft ice cream to an air-tight container, and store it in the freezer for at least 3 hours before serving.

Makes 1 – 1 1/2 Quarts

Printable Recipe


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No Use Crying Over Melted Ice Cream

What initially looked like a terrible tragedy, a loss of incomprehensible proportions, turned out to be happy accident in the end. It was an average day, punctuated by various chores and assignments, with a considerable grocery shopping expedition in between. Distracted by all the to-dos and a rapidly shrinking timeline, something was bound to get overlooked. It’s just a sad shame that it had to be the ice cream.

Tucked haphazardly into the fridge and not the freezer, hidden slightly behind a bushy clump of kale, there it remained for a full day before my grave error had been realized. By then it was far too late, the previously frozen dessert fully liquified into a pale white puddle, sloshing around freely within the container. Re-churning the mess in my ice cream maker did cross my mind, but no doubt the texture would never be quite the same. Immediately searching for a solution, loath to think that such a precious treat would be wasted because of a careless mistake, my thoughts turned to the possibilities of a little kitchen alchemy. Melted ice cream is no more than non-dairy milk, sweetener, and some sort of thickener, so why couldn’t it function as such in another application?

Proving that the sum is so often greater than its parts, this humble pie requires a mere seven ingredients, from crust to filling, thanks to the convenient combination neatly packed up in the form of vegan ice cream. Strawberries and cream are a classic duo in the first place, and they truly shine together in this brilliantly simple ode to spring. The only baking required is a brief flash in the oven to set the crust, but this can be further simplified with a ready-made rendition if you’re especially pressed for time. Even more impressive than this recipe’s effortlessly delicious outcome is its versatility, easily adaptable for any season. Swap out the berries for just about any fresh fruit that’s ripe and ready, such as peaches or apricots in the summer, pumpkin puree in the fall, baked apples or pears in the winter; the potential for different flavors is practically endless.

But for now, I’m sticking with strawberry since spring is in the air and berries are on the table. Another serendipitous opportunity to come out of this initial disaster is that it became an ideal entry to the Spring Fling Dairy-Free Recipe Contest hosted by So Delicious and Go Dairy Free. Even if it doesn’t win any prizes, this quick save is definitely a winner by me. With this foolproof formula under my belt, next time, I might even let the ice cream melt on purpose.

Strawberry-Cream Pie

Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted

Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!

Makes 6 – 8 Servings

Printable Recipe


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Pavlovian Conditioning

Fancy and flour-free, it’s unlikely that you’d find any dessert better suited for Passover than the classic pavlova. Crispy meringue cradles whipped cream and fresh fruits, creating a simultaneously light and rich sensation all in one bite. Based heavily on egg whites and dairy, this versatile treat is surprisingly easy to veganize while remaining every bit as luscious. Pictured above is a miniature interpretation, perfect for a single serving so that no one has to share.

It all starts with the Meringue Cookies on page 191 of Vegan Desserts, piped in small nest shapes with a large star tip. For a particularly spring-y rendition, the addition of lemon zest for flavor and a tiny pinch of turmeric for a sunny yellow hue does wonders to perk up the plain vanilla base. After baking for the time as written, just drop down the oven temperature to 250 and bake for an additional 15 – 20 minutes longer to yield perfectly crisp shells, through and through. Once cooled, simply fill the indentation of each little cookie with a dollop of whipped coconut cream and a handful of ripe berries to seal the deal.

The combination of crunchy lemon cookie, creamy whipped coconut, and juicy berries will undoubtedly have all your guests drooling.


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For the Love of Chocolate

There are few universal truths in life, which makes each one of them that much more significant: Spring will always follow winter, love cannot be faked, and everyone enjoys chocolate. If any of those statements can be proven otherwise, I don’t want to know about it, especially when it comes to the latter. Quite frankly, person who claims to dislike chocolate is simply lying, revealing questionable character on their part. Thus, with no shortage of fanfare, Fran Costigan unleashed Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts upon the world, an ode to this “food of the gods” that fully lives up to its title. Every bit deserving of the effusive praise that gushes forth from each breathless review, I can only add my own cheers to the chorus.

Giving credit that’s long overdue, the Aztec Truffles (page 53) were the shining stars in my holiday candy boxes way back in festive days of December. Pressed for time and exhausted of fresh ideas, that surprisingly simple recipe yielded stunning results, above and beyond my traditional approaches. The fiery combination of ancho chili powder and cinnamon gave those tiny chocolate bombs an invigorating kick that all the tired old classics seemed to lack. Though notably soft in consistency, storing the little morsels in the freezer solved all structural concerns while adding a delightfully cool contrast to the punch of bold, smoky spices which paired beautifully with the dark, bitter chocolate.

The standard chocolate recipe by which I judge the merit of any cookbook, bakery, or individual baker is the humble brownie. Let me cut straight to the chase and say that Fran’s Very Fudgy Chocolate Chip Brownies (page 128) passed the test with flying colors. Complete with the elusive crackled top and rich, chewy interior, these simple squares live up to expectations, to say the least. A touch greasy but not prohibitively so, it’s a small price to be paid for ideal brownie indulgence.

Covering a wide range of applications and pairings for chocolate, there are plenty of more delicate, nuanced treats included as well. Case in point: The Chocolate, Orange, and Almond Olive Oil Cake (page 72). Though the name is a mouthful, it’s worth every bite! Impossibly moist, even after days of sitting on the counter, it’s one of those rare cakes that seems to get even better with age… If you can leave it alone long enough for it to mature, that is. Bright citrus notes enliven the almond-infused crumb, and while that would really be enough to satisfy any sweet craving, a thick glaze of chocolate ganache truly puts it over the top.

Coming from the vegan dessert queen herself, I would expect no less than a masterpiece and with Vegan Chocolate, I was not disappointed.


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The Life of Pie

Not all brilliant ideas start out that way. Anyone that’s spent a decent amount of time tinkering with recipes can attest to that, often chalking up more failures than successes despite any amount of experience at the stove. Case in point: This stubborn crusted wonder known fondly as a Caramel Corn Pie, which should have graced the pages of Easy as Vegan Pie.

Conceptually sound yet more temperamental than a 5-year old crashing from a sugar high, it was my problem child of the bunch. After sending it through the ringer with over a half-dozen different trials, completely revamping the base and rendering it unrecognizable from the original approach, sweet relief seemed to be in sight. Handing over the results to my unsuspecting recipe testers, I stood back with a smug sense of pride, awaiting the flood of enthusiastic feedback sure to return in no time.

Needless to say, that was not the case. Still baking unevenly, working in fits and starts, there was no rhyme nor reason to why it would work for some but flop spectacularly for others. Endless last minute tweaks caused it to miss the final deadline for joining the other perfect pies in the book, but finally, a gem I’ve been saving up to celebrate Pi Day (3.14!) the right way, its time has finally come.

For all the love that popcorn wins as a stand-alone snack, you’d think that more treats would seek to share in its reflected glory, utilizing the humble kernel for all that it’s worth. It strikes me as a huge failure of creativity that there aren’t more attempts at popcorn cupcakes, popcorn cookies, or popcorn pies. Luckily, with a bit of custard and caramel, this is a problem we can fix. Notes of burnt sugar compliment a buttery undertone, accented with a good pinch of salt. If you’re craving popcorn, it might be a wise idea to think inside the crust.

Caramel Corn Pie

1 Unbaked Classic Crust (page 36 of Easy as Vegan Pie)

Crunchy Caramel Corn Topping:

4 Cups Freshly Popped Popcorn* (From about 1/4 Cup Kernels)
1/2 Cup Dark Brown Sugar, Firmly Packed
2 Tablespoons Non-Dairy Margarine
1 Tablespoon Light Agave Nectar
1/4 Teaspoon Salt
1/8 Teaspoon Baking Soda

Caramel Corn Custard:

4 Cups Freshly Popped Popcorn* (From about 1/4 Cup Kernels)
2 1/4 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1/2 Cup Unsweetened Applesauce
1/3 Cup Cornstarch
1/4 Teaspoon Baking Powder
1 Tablespoon Whole Flaxseeds, Ground
1/4 Cup Non-Dairy Margarine, Melted

*To pop your corn, place the popcorn kernels in a medium-size brown paper bag (if you’re not sure if it’s big enough, err on the side of caution and pop the corn in two separate batches). Use scotch or masking tape to seal the bag shut, and put it in the microwave. Use the “popcorn” setting if possible, or set the timer for 3 ½ minutes at full power. When the popping slows to about once every 5 seconds, remove the bag, and open it very carefully, making sure your hands and face are out of the way- The steam can be quite painful! Sift out any unpopped kernels.

The caramel corn topping takes a bit longer to bake than the pie itself, so your best bet is to prepare it in advance. Preheat your oven to 225 degrees and line a jellyroll pan with a piece of parchment paper or a silpat.

Place the first four cups of popped corn in a large bowl near the stove. In a medium saucepan over moderate heat, combine the brown sugar, non-dairy margarine, agave, and salt, stir well and bring to a boil. Cook at a vigorous bubble while stirring continuously for 5 minutes. Remove the pan from the heat and quickly stir in the baking soda. It will foam and bubble angrily, but don’t just stand around and watch it- Make haste and pour the mixture all over the popcorn. Toss to coat each and every kernel, and spread the syrupy corn out in an even layer on your prepared baking sheet. Bake for about 1 hour, stirring every 15 minutes. It will become perfectly crisp once cool, so despite the tempting aroma, resist the urge to take a bite until it reaches room temperature.

Once the topping is baked and out of the oven, increase the temperature to 325 degrees.

Bring together the custard filling by combining the second measure of popped corn and non-dairy milk in a medium saucepan over moderate heat. Bring the mixture to a boil, cover, and turn off the heat. Let sit for 1 hour for the corn to soften and infuse into the liquid.

Transfer the popcorn milk to your blender or food processor and thoroughly puree. Give it at least 5 full minutes at high speed to break down the kernels as much as possible, and longer if necessary. Strain through a fine mesh sieve, pressing to get all the liquid out. Discard the solids.

Pour the popcorn milk back into the medium saucepan, and vigorously whisk in all the remaining ingredients for the filling. When perfectly smooth, turn on the heat to medium, and bring to a boil while stirring continuously, scraping the bottom and sides of the pan to prevent the mixture from burning. Once the mixture has thickened to the point that the bottom of the pan remains visible when you stir, without the filling immediately flowing back over the surface, turn off the heat and quickly transfer it to your unbaked pie shell.

Bake until custard is set and browned on top, about 45 – 50 minutes. The center should still be a bit jiggly when tapped, much like a cheesecake. Let cool completely and top with a generous mound of the crunchy caramel corn topping before serving at room temperature.

Makes 8 – 12 Servings

Printable Recipe


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Working for Peanuts

Let’s start the week out right with something sweet and simple: Peanut butter cookies. They come in all shapes and sizes, textures and shades of brown, and I have yet to meet a single rendition that failed to satisfy. Midterm exams are leaving me with few extra words to extoll the wonders of these nutty morsels, but a ravenous hunger for their gently salted, roasted, and rich flavors. To celebrate the diversity of the classic cookie, I present to you two distinct approaches for fellow equal opportunity cookie lovers out there.

First up, a crisp, buttery, slightly crumbly rendition speckled with bittersweet chunks of chocolate. Perfect to accompany a cup of tea or coffee, they strike me as the perfect treat to power a last-minute study session. Indulgent yet refined, they’re the sort of peanut butter cookies that could effortlessly transition from a standard snack time munch to elegant after dinner offering.

On the other side of the spectrum, we have these soft, chewy, and utterly crave-worthy cookies which conceal a stunning list of healthy qualifications. Created for a demo at the Honolulu YMCA on healthy vegan baking, these beauties are soy-free, gluten-free, refined sugar-free, and if you ask me, entirely guilt-free! Best of all, these babies can be whipped up in a flash, with pantry staples that I always keep on hand.

You can’t go wrong with either peanut-packed delight. The hardest part will be deciding which to bake first!

Peanut Butter Shortbread Cookies

1/2 Cup Non-Dairy Margarine
3/4 Cup Creamy Peanut Butter
1/2 Cup Dark Brown Sugar, Firmly Packed
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1/4 Cup Cornstarch or Potato Starch
1/2 Cup Bittersweet Chocolate Chunks or Chips

Preheat your oven to 325 degrees and line two baking sheets with silpats or pieces of parchment paper.

In the bowl of your stand mixer, cream together the Earth Balance and peanut butter at medium speed until perfectly smooth and homogeneous. Add in the brown sugar, salt, and vanilla, mixing briefly to incorporate. Gradually introduce the flour and cornstarch to the mixture, pausing to scrape down the sides of the bowl and ensure there are no lumps remaining. Mix just enough to fully integrate all of the dry goods. Lastly, stir in the chocolate by hand.

Turn the cookie dough out onto a lightly floured, cool surface and roll out to about 1/8 – 1/4 inch in thickness. Sprinkle additional flour over the top of the dough if it threatens to stick to the rolling pin. Use 2-inch round fluted cookie cutters, or any comparably sized shape, and punch out as many cookies as possible. Transfer them to your prepared baking sheets, spaced about 1/2 inch apart. Gather up the scraps, re-roll, and repeat until all the dough is used up.

Bake for 13 – 16 minutes, until just barely golden brown around the edges. Let the cookies finish cooling on the sheets, where they will continue to crisp as they reach room temperature. Once completely cool, store in an air-tight container in a cool, dry place for up to 2 weeks.

About 3 Dozen Cookies

Printable Recipe

Healthy Peanut Butter Cookies

1 Cup All Purpose Gluten-Free Flour Blend
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/2 Cup Creamy Peanut Butter
1/4 Cup Light Agave Nectar
1 Tablespoon Olive Oil
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.

Combine the flour, salt, and baking soda together in a small bowl and set aside. In a separate, larger bowl, use a sturdy spatula to mix the peanut butter, agave, oil, and vanilla, stirring until the mixture is smooth and homogeneous. Add in the dry ingredients and stir until fully incorporated, being careful not to overwork the dough.

Use a spoon to scoop out 1 – 2 tablespoons of dough per cookie and drop each ball on your prepared baking sheet, leaving at least 1 inch of space in between. Use a fork to press a crisscross pattern into the top of the raw cookies, flattening them out slightly at the same time. If the dough sticks to the fork, very lightly grease the tines before proceeding.

Bake for 8 – 12 minutes, until just golden around the edges. Let cool completely before enjoying or storing in an air-tight container at room temperature for up to a week.

Makes 1 – 1 1/2 Dozen Cookies

Printable Recipe

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