I don't know about you but I love a good cookie! I enjoy cake too...no doubt about that but there is just something about cookies! My favorite are Italian cookies that are found very easily up in the New York area. I miss a good Italian bakery. There are not many (if any) down here in Virginia. Cookies are a true weakness of mine along with a Starbucks cafe mocha!
here. Deb from Smitten Kitchen can always be counted on for providing a good solid recipe. I've had success with many of her recipes and this one is probably one of my favorites! These would also be great to have at Christmas time to add to your cookie tray. Just use red and green sprinkles!!! If you enjoy a good cookie please give this recipe a try. It's a winner!
Makes approximately 4 dozen 2 1/2 inch cookies
3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine sea salt or table salt
1 cup (2 sticks) unsalted butter
1/4 cup (2 oz) cream cheese
1 1/4 cups granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract (optional, I used this and would recommend using it)
1 cup rainbow sprinkles
Heat oven to 375 degrees F. Line two baking sheets with parchment paper.
Place flour, baking powder, baking soda and salt in the work bowl of your food processor and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You'll probably need to scrape it down once or twice to get the mixture even.
Scoop balls of dough with a 1 1/2 tablespoon scoop and roll them briefly in the palms of your hands before dropping them in the bowl of rainbow sprinkles and gently rolling to coat them evenly.
Transfer balls of sprinkle coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2 inch tall. If you see any bare spots you can gently press some sprinkles on that area. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on baking sheet on rack for a few minutes before transferring to a cooling rack to cool completely.
If you like a soft cookie stick with the 9 to 10 minute bake time. I prefer a crunchier cookie and had some bake for about an extra 3 minutes. That's just my preference. They taste great either way!
Monday, May 2, 2016
1 block of firm or extra firm tofu, drained well
2 cloves garlic
1/2 cup flour
2 Tbs soy sauce (I use low sodium)
1 Tbs sugar
1 tsp mirin
salt & pepper to taste
Drain tofu for approximately 1/2 hour. I wrap tofu in paper towels and place on plate with cutting board on top of it and large round dish on top of that. Weird but it works. Change paper towels several times.
While draining tofu, mince garlic. Chop up onion and place in round dish. Add 2 Tbs soy sauce, one Tbs sugar and 1 tsp mirin. Stir well.
When "steaks" are drained, pat dry and dredge in flour.
On medium high setting, add oil to cast iron skillet and saute garlic until fragrant, about 1 minute. Add a little more oil and cook tofu steaks for about 5 minutes on one each side until browned. Add soy sauce mixture and cook about 2 minutes on each side until sauce cooks down and coats steaks well.
This recipe was found on Facebook and the full recipe can be found on YouTube at TabiEats.