Flavor EXPLOSION Chickpea Salad!!

Laughter is brightest where food is best.
~Irish Proverb

Recipe Source: The Kitchn

Some people might worry that cooking vegan means sacrificing flavor, and to them I say, this salad will blow that theory right out of the water! It’s bursting with rich, exotic flavor from cumin seeds, red pepper flakes, garlic, and sun-dried tomatoes, then cooled with parsley and mint, and given a tangy boost from lemon juice and zest. It’s an amazing marriage of flavors that satisfies even picky, ADD palates like mine. That’s why I’ve decided to rename the recipe from the original Warm Chickpea Salad with Cumin & Garlic – boring! I’m sorry Kitchn, but that title did not give it justice.

This salad keeps fine for a few days, over the course of which the flavors will continue to mingle. This is one of my all-time favorite lunches. Another nice thing about it is it’s low in sodium. The original recipe calls for flaky sea salt to taste, but I don’t find it necessary. For ovo-lacto vegetarians and omnivores, a handful of feta cheese is a nice complement and adds a bit of salty flavor, but it’s beautiful even without.

One word on ingredients – you really want to use cumin seeds here, rather than cumin powder. They are distinctly different in flavor as well as texture, and toasting them gives a richness that manages to not be overwhelming like cumin powder can sometimes be.

Finally, a note on safety – be careful when pouring the chickpeas into the pan, as any residual liquid from draining them will sizzle in the pan and can burn you. I’m speaking from experience here!

I hope you love this salad as much as I do. 🙂

  Warm Chickpea Salad with Cumin & Garlic
Serves 2

2 tablespoons olive oil
1 tablespoon whole cumin seeds
1/4 teaspoon dried red pepper flakes, or to taste
3 garlic cloves, finely minced
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup Italian parsley, leaves only
4-6 fresh mint leaves
1/2 lemon, zested and juiced
1/2 English cucumber
1/4 cup feta cheese, optional

Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty.

Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown.

Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.

Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas.

Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Stir in feta cheese, if using, and taste.

Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together into more than the sum of its parts. Serve slightly warm or room temperature. Really good at any temperature, actually.

VegWeek Day 7, Gingerbread Cupcakes with Lemon Buttercream Frosting

“Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”
-Margaret Mead, American cultural anthropologist (1901-1978)

Today is the end of VegWeek, but it’s the beginning of the rest of your life! Every day is a new day, full of decisions. If you’re interested in cooking vegan more, most, or all of the time, here are some blog resources I discovered recently. Read them. Try recipes. Find community.

Choose Veg.com
Elana’s Pantry
Fat Free Vegan Kitchen
Gluten-Free Goddess
Gluten-Free Vegan Family
Manifest Vegan
Post Punk Kitchen
Vegan Baking.net
Wheat Free Meat Free

Image via Denise Rich

Change starts small… you can reduce your meat consumption by 15% simply by participating in Meatless Monday! Or if you’re ready to do more, you might consider signing up for the 21-Day Vegan Kickstart Program. Cooking at home is the most efficient and affordable way to manage your health, but I assume you might want to go out every now and then… fortunately, there are also numerous resources online for finding veg-friendly establishments!

Discover Veggie
Happy Cow.net
Veg San Diego in my ‘hood… and likely something similar in yours!

“All truth passes through three stages. First, it is ridiculed.
Second, it is violently opposed. Third, it is accepted as being self-evident.”
-Arthur Schopenhauer, German philosopher (1788-1860)

For the rest of us…

Many people I know are not ready to go vegetarian, but still care about the plight of farm animals. I know these feelings are not mutually exclusive. I personally have been paying 2-3 times the price for cage-free eggs for years. Sadly, what I’ve learned is that labeling is misleading. Animals on organic, free-range farms and egg-laying hens in cage-free facilities often undergo the same abuses that non-organic, cage-free animals do. In some cases, they are actually worse off because they cannot be fed antibiotics to counteract the disease their mishandling produces.

Humane farms do exist, but they are few and far-between. Now I understand why going vegan is considered the most practical solution to the cruelty, health, and environmental concerns arising from meat-eating. However, these organizations may offer an alternative.

American Grassfed Association
Eat Wild
Humane Farm Animal Care

My hope is that we can change the future of the food industry through awareness, supply, and demand. After all, the most powerful political statement we can make is with our wallets.

Image via FaithFreedom.org

Gingerbread Cupcakes with Lemon Buttercream Frosting

Recipe Source: Vegan Cupcakes Take Over the World

Today’s recipe comes from a cookbook I accidentally stumbled on at the library recently, and I’m so glad I did. I love cupcakes, and I love the library! There are so many amazing recipes in this collection, and I was relieved to discover that they use normal ingredients already in my kitchen. One of the factors that has made me resistant to “alternative cooking” (e.g. vegan or gluten-free) is the sheer number of specialty items I need to stock up on. For something as indulgent as baking, I’m not likely to go out of my way. But with this book, I don’t have to. Uh oh…

If you’ve never done any vegan baking, I can assure you that you won’t be able to tell the difference in these cupcakes. I took them to work, and my [amazing! wonderful!] boss scoffed as he reached for one, “vegan…” That comment was shortly followed by “wow, these are really good!”

Try them for yourself. They’re perfect for Fall. And they only make 12… go on, do it. 🙂

RECIPE – Gingerbread Cupcakes

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped crystallized ginger
(frosting recipe follows)

Preheat oven to 350 degrees F. Line a muffin pan with paper cupcake liners.

Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.

Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.

Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

RECIPE – Lemon Buttercream Frosting

1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

In a small bowl, cream the shortening and margarine until well combined. Add the confectioners’ sugar in roughly 1/2-cup additions. After each addition of sugar add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3 to 5 minutes until smooth, creamy, and fluffy. Wrap tightly in plastic wrap and refrigerate until ready to use.

Spicy Chickpea Stew with Roasted Cauliflower

Recipe Source: Herbivoracious via The Kitchn

I love coincidences. In general, I tend to shy away from hippy-dippy assumptions about the cosmos being on my side, or the universe having conscious thoughts about my life. But when I notice little connections – wherever they may come from, whatever they might mean – I can’t help but smile.

This recipe brought about such a smile. I found it while I was pissing away time on facebook, posted by The Kitchn. As I skimmed through it, I thought, “mmm, yes, I am making this soon!” And then I got to the ingredients list and saw preserved lemons – an exciting discovery, because I had a jar of them hanging out in my fridge at that very moment, unsure of what their destiny would be.

I’d first learned about preserved lemons a few months earlier, via my favorite little Moroccan restaurant, Kous Kous. For fun, I’d decided to make them, then do nothing with them. I was thrilled to give them a purpose with this recipe!

Don’t they look scientific?

Despite the dauntingly long list of ingredients, this recipe came together pretty easily. And while it’s not a fast thing to make, it makes enough to feed an army! (Seriously… the recipe says it serves 4, but I got 10-12 servings out of it. I’d like to know what these 4 people look like.)

First, you start by roasting a whole cauliflower until the florets are tender and beginning to caramelize. I don’t think I left these in the oven long enough because I was afraid of them burning.

Next you’ll sautee onions and add the spices. I’m categorizing this recipe as a curry, but it doesn’t contain any curry powder. Instead, it uses a palate-awakening mixture of cumin, turmeric, cinnamon, fennel seeds, cayenne, salt, and pepper. The cinnamon and fennel seed were my favorites – so complex, so lovely!

The chickpeas and cauliflower are added next, along with the preserved lemon.

I found that the lemon flavor intensified quite a bit as my leftover stew comingled in the fridge the next few days – to the point where it became unbalanced. If you plan to eat this all right away, preserved lemons are a nice way to go. But really, I don’t think it would be bad to use fresh lemons, and it might be better.

To serve, you can pour this stew over rice, couscous, quinoa, or any other base you might use in a curry or stir-fry. A fresh cilantro garnish adds yet another layer of complexity.

 Spicy Chickpea Stew with Roasted Cauliflower

Serves 10-12 as a main course over couscous (or 4 Texans)

4 cups cooked chickpeas – drained and rinsed, or soak 2 cups dry overnight and boil until tender
2 heads cauliflower
1/2 cup olive oil
2 medium white onions, diced
8 cloves garlic, minced or pressed
1 tablespoon ground cumin
2 tablespoons turmeric
2 teaspoons cinnamon
2 tablespoons fennel seeds
Anywhere from 1 teaspoon to 2 tablespoons cayenne depending on your heat preference
1 preserved lemon, minced (or juice from 2 fresh lemons and zest from 1)
Kosher salt
2 teaspoons fresh ground black pepper
Flat leaf parsley or cilantro to garnish
Optional: dry harissa, zatar or other spice power to garnish

Cut the cauliflower into moderate sized florets, and cube the stalks. Toss with 1/4 c. olive oil and a little salt, and roast at 400 F (using convection if available) until quite tender and starting to caramelize.

In a large pot, heat the remaining olive oil over a medium high flame. Add the onion and fry until translucent. Add the garlic, cumin, turmeric, cinnamon, fennel seeds, and cayenne and stir rapidly. When the spices are fragrant (maybe 30 seconds), add the chickpeas and some water and turn down to a simmer.

When the cauliflower is done, add it to the pot, along with the lemon.

Start with 1 T. kosher salt, and keep adding until it tastes right. Add more water if needed to achieve a stew-like consistency. Simmer awhile longer so that some of the chickpeas dissolve a little. Be sure not to let them scorch!

At the end, add the black pepper and do a final check on the salt, spices, and acid. Serve over couscous, garnished with the parsley or cilantro. Dust the plate with the dry harissa or zatar if using. Pass a yogurt based sauce (with cucumber or mint or dill) and a hot sauce (preferably wet harissa).

Double feature from our friends across the pond: British bird and muffins

Well up came that first cool cat,
He said: “Man, look at that!
Man, do you see what I see?
Well I want that middle chick”
“I want that little chick!”
“Hey man, save one chick for me”

Recipe source: Adapted from Elaine Lemm of about.com, original recipes here and here

Lemon Roasted Chicken

When my cooking club decided to have a British theme last month, I’ll admit, I raised an eyebrow. Among the many fond memories of my college semester in Cambridge, food did not feature. I thought about suddenly coming down with mad cow disease, or staying home to mourn the loss of my chances with Prince William and draw mustaches on the flawless Kate. But my friend Mary would have none of this, so I dubiously began looking up recipes.

This simple roast chicken was one I found, and although I don’t know how famously British it is, it sounded like a good opportunity for me to roast a whole chicken for the first time. Yes, embarrassingly enough, this food blogger had never roasted a whole bird.

Happily, I found the experience to be painless. I did modify the recipe slightly, to make it a wee bit more involved, but still brilliant. (I’m really working on all the English English I know, here.) I added carrots and onion into the pan and drastically reduced the amount of butter. Next time, I think I’ll mash some fresh herbs into the butter as well – perhaps rosemary or herbs de provence.

Jump to recipe, including my modifications, below.
Asparagus & Cheese Muffins

Although the chicken was lovely, it seemed a little pedestrian by itself, so I decided to make these muffins as well. With milk, yogurt, and cheese, if you’re in the mood to support dairy farmers, this is the recipe for you! It calls for Cheshire cheese, a cheese I’ve concluded is impossible to find in San Diego County. Wikipedia describes it as a “soft crumbly texture,” similar to a Wensleydale. But all the Wensleydale I found included fruit or berries, so I opted for an aged Irish white cheddar instead.

Before folding the asparagus into the batter, the recipe calls for blanching the chopped stems. I love blanching green vegetables for the vibrant color they get, not to mention crispness. Green is my favorite color!

The sad part about this recipe is that it makes about 20 muffins, although it is written for 12. The 12 spears of asparagus are enough for the batter, but not for decorating each muffin with a tip in the top. My suggestions for remedying this problem are as follows:

1) skip the decoration and just add the tips to the batter
2) cut tips off additional spears to make up for the recipe’s original sin
3) only give the decorated muffins to special people
4) sculpt eight lifelike asparagus tips from leftover green birthday candles
5) abandon recipe entirely and just eat the cheese

These muffins are pretty easy to make and would be lovely served at a brunch, as savory muffins are unusual and these have a slightly dry, biscuit-like texture. Of course, the muffins and chicken, served with a simple tossed salad on the side, would also make a nice dinner.

Jump to muffin recipe.

RECIPE – Lemon Roasted Chicken

1 3-lb 5oz/ 1.5kg roasting chicken
1/2 stick/55g butter, softened
1 medium lemon, halved
1 bulb garlic, skin on and halved across the bulb
2 carrots, scrubbed and coarsely chopped
1 white onion, coarsely chopped
3.5 fl oz/100ml dry white wine
1/2 pint/200ml chicken or vegetable stock
1 tablespoon cold butter
1 tablespoon all-purpose flour
Kosher salt and pepper, to taste

Heat the oven to 400°F/200°C/Gas 6.

Place the chicken breast side up in a deep roasting tin. Massage the softened butter all over the chicken breasts, legs, sides, and under skin. Season with kosher salt and pepper.

Tuck one half of the lemon and one half of the garlic into the chicken cavity. Squeeze the juice of the second half over the chicken breast, and pop the squeezed lemon into the roasting tin with the second half of the garlic bulb, carrots, and onion.

Place the roasting tin into the oven and cook for 1 hr 30 minutes, or until the internal temperature reaches 170°F. Remove the chicken from the tin and wrap tightly in aluminum foil and leave to rest for 15 minutes.

Place the roasting tin on a medium heat on the stove top and bring the juices up to a gentle simmer. Raise the heat to high and add the white wine. Stir the wine and juices thoroughly and simmer for 5 minutes. Add the chicken or vegetable stock, stir again and simmer until reduced by one third. Mash butter into flour, remove sauce from heat and vigorously whisk in flour-butter mixture to thicken.

Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove from the heat, and strain into a warmed sauceboat or jug. Serve the chicken immediately with the sauce on the side.

RECIPE – Asparagus & Cheese Muffins

12 spears of asparagus, British when in season
14 oz/400g all-purpose flour (about 2.5 cups)
1 tablespoon baking powder
7 oz/200g Cheshire cheese, cubed
4 oz /125g butter (1/2 cup or 1 stick)
1 small bunch chives, snipped into pieces
2/3 cup/150ml milk
1/2 cup/100ml plain yogurt
1 tsp English mustard
2 eggs
Salt & freshly ground black pepper

Preheat the oven to 400°F/200°C/gas 6. Line a 12-hole muffin tin with paper cases and spray with nonstick coating.

Cut the asparagus stems into small pieces, about 1 cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.

In a large bowl, mix the flour and baking powder with the cheese. Melt the butter and pour into a jug. Add the chives, milk, yogurt, mustard and eggs. Mix well until combined and season generously with salt and pepper.

Gently fold the wet ingredients into the flour & cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.

Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each.

Bake in the oven from 15-20 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.

Lillian’s Lavender Lemonade

“We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons.”  -Alfred E. Newman

Recipe source: my mother

As a follow-up to my last post on summery picnic foods, I bring you my mother’s lavender lemonade. Two summers ago, we took a trip to Green Acres Lavender Farm in Atascadero, CA and my mom picked up two lavender plants that are doing very well today. She came up with this recipe as a way to use some of the flowers. What brilliance! (Jump to recipe)

The thing that makes this lemonade a lavender lemonade is a simple syrup infused with lavender flowers. I think making infusions is a really neat thing in cooking, because it’s so easy but brings out so much flavor, and you can create some of the same things at home on the cheap that you would pay a high price for in a gourmet market. (See my post on rosemary popcorn for another example.)

First, make a syrup by boiling 2 1/2 cups of filtered water, then removing from heat and stirring in 1/2 cup of sugar until it dissolves. Then add 1 tablespoon of lavender, cover, and leave to infuse 30 minutes.

While the lavender is releasing all its floral goodness, squeeze enough lemons into a 2 qt pitcher for 1 cup of juice. I’d recommend Myer lemons for this, if you can get your hands on some.

Strain lavender and add syrup to lemon juice, then top with water to fill pitcher.

Depending on the tartness of your lemons, you may want more or less sweetness from the syrup. If you’re concerned about too much sweetness, add the syrup gradually. If anything, you will most likely want more sweetness. In that case, you can add plain simple syrup, which I’d recommend having on-hand anyway, as it’s great for mixing into all sorts of beverages. You can make a simple syrup by dissolving 1 part sugar into 1 part water.

This lavender-infused syrup is also great for mixing into tea, sparkling water, or cocktails. In the case of tea, I prefer a 1:1 ratio of sugar to water, but you’ll figure out your preferences as you go.

Enjoy this one, and happy summer!

Note for San Diegans: I found my culinary lavender at a great little herb shop in Ocean Beach, In Harmony Herbs & Spices. I have also seen it at World Market, and I’d imagine Whole Foods carries it as well.

RECIPE – Lillian’s Lavender Lemonade

2 1/2 cups water
1/2 cup sugar
1 cup lemon juice
1 tablespoon dried lavender flowers
Icewater to fill pitcher (4 cups)

Dissolve sugar in boiling water. Add lavender flowers, remove from heat, and cover. Allow lavender to steep in syrup for 15 minutes to an hour, depending on desired strength. Combine lavender syrup with lemon juice in a large pitcher and fill remaining space with icewater.

VARIATIONS –

Make lavender iced tea by mixing lavender-infused simple syrup (1 pt water, 1 pt sugar) with freshly brewed black tea.

Mix lavender simple syrup into lemon sparkling water or use it to sweeten cocktails.

[yellow] Spaghetti Squash, Lemon Snaps

Hey hey, it’s Day 3 of ROYGBIV Week! Today’s food is in recognition of the yellow chakra, which governs happiness. Yay!

Today’s chakra: Manipura – Jewel City (Solar Plexus)
Color: Yellow: happy & radiant
Location: Along the spine behind the region four fingers above the navel
Associated body organs: Stomach, liver, pancreas, gall bladder
Controlled emotions: Self-definition and ego identity

[For an explanation of the chakras, see Sunday’s post.]

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Do you know about spaghetti squash? Because you should. And by the end of reading this post, you will! Yay!

This is a really interesting veggie. You can treat it like pasta, which makes it a good substitute if you’re eating gluten-free or low-carb.

Check out my new favorite produce label:

Don't mess with Big Chuy!

First, you puncture the skin a few times around with a fork. Then slice it lengthwise, spoon out the seeds, and place it cut-side down on a baking sheet. Bake at 350 degrees F for 30 minutes, or until you can poke in a knife with little resistance.

The texture inside is similar to a pumpkin

Let the squash cool enough to touch, but not completely. In the meantime, saute a chopped onion and a couple cloves of garlic. Normally I’d use a white or yellow onion, but I had a small white and half red in the fridge, so today’s dish is a rainbow in itself. Next, saute a chopped tomato and about 6 asparagus spears, just until warm. Remove from heat.

Now back to the squash. Using the tines of a fork, scrape the flesh into noodle-like strips.

You can pull almost to the outer skin of the squash, so don’t be shy. Really get in there.

Note: Sometimes you might see dark and gooey flesh on the top layer if you didn’t scrape deeply enough during seeding. I throw this part out. I’m sure it’s edible, but you’ll notice it’s very different from the light, stringy squash farther in.

Toss the veggies, feta and herbs with the squash and serve warm.

Verdict: I’m used to tossing spaghetti squash with pesto and found this recipe surprisingly blah. I think more feta and herbs might have helped. Because the squash is wet and I slightly overcooked my veggies, it was also too mushy. Baking the squash once it is all removed from the skin might help crisp and dry it up some. Must experiment…

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 chopped tomatoes
1 cup crumbled feta cheese
6 asparagus spears
2 tablespoons chopped fresh basil or 1 tablespoon dried herbs

Preheat oven to 350 degrees F. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the
prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.

Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese and herbs. Serve warm.

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For dessert, I decided to make lemon snaps. These would make a great tea cookie. I found the recipe on allrecipes.com and changed it according to reader suggestions. One thing I found funny that no one mentioned – rather than making the 24 cookies I expected, the recipe made 72! Mmmm! More to share! Or not…

Mix flour, sugar, baking soda and salt. Then make a well and add in oil, lemon juice, lemon zest and vanilla. (I have never known what the purpose of the well is. Can someone tell me?) Mix it all together to form a dough.

When it got to this crumbly part, I had to use my hands.

Next, grease a baking sheet and spread dough by teaspoonfuls, 2 inches apart. Bake at 350 for 10 minutes for soft cookies, 12 minutes (edges slightly browned) for crispier ones.

The lemon in these cookies was so perfect. So, so perfect. Love the zest. It made my tongue feel a wee tingly. I think next time I make this, I’ll add a pinch of cinnamon to the mix.

2 3/4 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable or canola oil
1/2 cup fresh lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease cookie sheets.

In a medium bowl, stir together the flour, sugar, baking soda and salt. Make a well in the center and fill it with the oil, lemon juice, lemon zest and vanilla. Stir everything together until it forms a dough. Once the dough becomes crumbly, use your hands to thoroughly press everything together.

Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Cool on racks and store in an airtight container.

Makes about 72 cookies.