Posts Tagged ‘recipes’

This comes from one of my all time favorite restaurants. Pizzeria Bianco…..my  mouth is salivating just saying their name. Chris Bianco is the genius mastermind behind the food. If you ever find your self in the Phoenix, Arizona area go there, you wont be disappointed.

Pizzeria Bianco has been rated as the best pizza in the US by Bon Appétit,Vogue,and Rachel Ray,and has also been recognized by Martha Stewart. Chef Chris Bianco won James Beard Foundation Best Chef: Southwest for 2003 (the only pizza chef to have won a regional award).

Just a word of advice…..our typical wait time can be any where from 1 1/2 hours to 2 hours (and we know the guy ). It is an experience when you go there. A fabulous one!

On to the food……

This couldn’t be easier; even though it took me about 5 years to figure out the trick to not have the cheese completely ooze out.

First soak your skewers in water for at least 30 min. Then drizzle some oil and sprinkle some rosemary onto a baking dish.

Cut your fontina cheese and skewer it onto your sticks. Wrap with 3 sheets of prosciutto and place in baking dish; drizzle with a bit more olive oil and sprinkle with a little more rosemary. Stick in the freezer (that is the trick, put it into the freezer) for at least 1 hour. Remove, let the dish come to room temp, about 10 min (the meat and cheese should still be cold). Place in a oven pre-heated to broil and cook for 10-15 min or until heated thru out.

It is ok if  little cheese oozes out.

Serve warm

See, I told you it was easy…..

Whom ever you make this for will think it is much more complicated than it actually is.

Spiedini

Ingredients

• ½ pound Fontina cheese
• 12 oz prosciutto
• 2 Tbsp rosemary
• ½ cup olive oil
• 4 wooden skewers

Directions

1. Soak your skewers in water for at least 30 min.
2. Drizzle ¼ cup of oil onto bottom of baking dish. Sprinkle with 1 Tbsp of rosemary.
3. Slice your cheese into 8 equal sections. Take a skewer and place 2 wedges of cheese onto it.
4. Wrap with 3 pieces of prosciutto. Place in baking dish. Drizzle with remaining olive oil and sprinkle remaining rosemary.
5. Pop in freezer for at least 1 hour.
6. Pre heat oven to high broil.
7. Remove baking dish from freezer and let dish come to room temp. Stick in oven for 10-15 min or until heated thru out.
8. Serve warm.

So the other day I wondered by Picky Palate. Now if you have never been there, beware…..She makes amazingly, out of this world delicious food. To top it off she is amazingly gorgeous; and how she stays skinny making all this crazy good food, is one of the many wonders of the world. Her name is Jenny Flake  and she will make you gain about a million pounds….but you will enjoy every bit of it.

Her most recent concoction is these heavenly little cookies. I have never tired anything more…..what the PG word I am looking for……..we will say awesomely good. I shocked my self trying to eat them thru the computer.

She calls them Brownie Stuffed Chocolate Chip Cookies, I call them the OMG cookie. After you make these a regular cookie just wont do it for you anymore.

Now so I didn’t 100% copy her I made mine with Toffee cookies on the out side. My son had to get in the action and he made his with chocolate chocolate chip on the out side.(recipe coming soon)

I believe if you make them on a Saturday or Sunday (or any day that turns out bad) they don’t have calories

Try them, and check out her web site: http://picky-palate.com/ you will be glad you did.

Try them….I dare you. Here is a link to her version (with the chocolate chip out side): Picky Palate’s Brownie Stuffed Chocolate Chip Cookie

My recipe for the toffee exterior is below.

First make up you brownies as direct on the box. Have your tester test them when done….just to make sure they are acceptable.

Then make your cookie dough.

Now stack a scoop on top and on the bottom of the brownie….I know, genius huh. This lady is genius.

And (gently) smash them together.

Cook and cool

And now you see why I call them the OMG cookie!!!!!!!

The OMG Cookie (toffee version)

(taken from: Jenny Flake @ Picky-palate.com)

Ingredients:

• 1 brownie mix
• 2 sticks softened butter
• 1 Cup granulated sugar
• 1 Cup packed light brown sugar
• 3 eggs
• 3 tsp vanilla
• 1 ½ tsp Almond Extract
• 3 1/2 Cup all purpose flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 bag Heath bits

Directions:

1.  Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs, vanilla and almond extract; continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the Heath bits.

4.  Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.

I have fallen in love with Trader Joes Vanilla cake.  It is out of this world. To be honest, I love pretty much everything from that place.

Here is what my handsome son came up with when I gave him a box and free realm of my kitchen….well semi-free.

First step……combine semi-melted butter, eggs and milk.

The batter make be a bit chunky…but thats ok. The butter will melt as it cooks turning the cupcake into a thing of beauty.

Add the amazing cake mix. This stuff already has the vanilla bean in it….awesome!!!!!!Now scoop it into lined or greased cupcake cups (about 2/3 full)…I could drink this stuff as is

Top with a few chocolate chips

Take a butter knife and gently stir. Not to much or the chips will fall to the bottom as it cooks. Just enough to cover/ coat the chips

Bake for about18-20 min, or until done. Remove and let cool. Enjoy

Vanilla Chocolate Chip Cupcakes

Ingredients:

• 1 box (16 oz) Vanilla cake mix
• 1 stick (1/2 cup) butter, melted
• ¾ cup milk
• 2 eggs
• 2 tsp almond extract
• 1 tsp vanilla
• ¼ cup chocolate chips

Directions:

1. Pre heat oven to 350. Grease and flour or line muffin cups
2. In a large bowl combine butter, milk, eggs, almond extract and vanilla.
3. Add cake mix and mix until fully incorporated.
4. Pour into muffin cups 2/3 full.
5. Place about 1 Tbsp of chocolate chips on top.
6. Using the tip of a butter knife lightly stir each cup a bit to incorporate chocolate chips. **Not too much or the chips will just fall to the bottom. Just a bit of mixing.**
7. Bake for about 18-20 min, or until done.
8. Remove and let cool.

So because I woke up to this and it is only a mere 20 degrees outside (and snow is a rarity this season in AZ)….

I decided to break out one of the recipes my gorgeous mother gave me.  It has fast become a family favorite. This is perfect, not only because my mommy gave it to me, but because it is easy, tasty, and warms your insides.

Here is your line up…..

(2 cans white beans, 1.5pounds shredded chicken or turkey, 1 jar salsa, 1.5 pounds monterey jack cheese)

Simply shred your cheese….we like it extra cheesy so we used the whole 2 pounds

Open your beans and toss into your crock pot; along with your salsa and give it a good stir, just to mix it up a bit

Add your shredded chicken (or I just used my the leftover turkey from the Buffalo Cilantro Turkey)

Add your cheese, stir until all mixed up. And as that rotisserie guy said “Set it and forget it!”.

Turn your crock pot on low for about 2-3 hours (check it every hour or so just to give it a good stir), and put your best guard dog on it so that no one steals it….

Once all your chesse has melted and everything looks as though it has come together, turn your crock pot to warm or off (leave the cover on) until you are ready to serve

Enjoy just as is or we love it with tortilla chips…..yummmmmmmy

(Crock Pot)White Chicken Chili

Ingredients:

• 2 cans white beans (15 oz each)
• 1.5 pounds shredded chicken, cooked (or turkey)
• 1.5 pounds Monterey Jack cheese, shredded
• 1 jar (16oz) Salsa

Directions:

1. Shred up your cheese.
2. Add everyone into your Crock Pot (chicken, salsa, cheese, beans); and give it a good stir.
3. Turn your Crock Pot on low for about 2-3 hours. Check it about every hour or so to stir.
4. Once cheese melts and everything looks as though it has come together, turn pot off or to lowest setting until ready to serve.
5. Enjoy as is or with some tortilla chips.

So the other day my hubby came home with this…..

Oh the things I can do with it…… So to go along with my buffalo and cilantro kick I have been on lately, this beast was created.

So lets get started. Here is your line up…

Chop up your cilantro, as fine as you can get it.In a large bowl add your butter, salt, pepper, oil, and garlic and add your cilantro

Mix until fully combine and glove up

This is where the violations come in…..Put your bird in a large roasting pan. Take your gloved hand and separate the skin from the meat.

Now take a large, heaping helping of that cilantro butter mix and stuff it in that separation you made

Continue to stuff until you cant fit any more or it is gone. Rub any remaining on the exterior of the bird.

Now on to the buffalo sauce….. Take your butter, oil, salt and pepper and buffalo/hot sauce and toss it all into a bowl

Stir until completely mix and smooth…yumm, I could drink this stuff up by the gallon

Now take your meat injector and suck up this delisousness and stab the bird and inject. I like mine spicy so we do this many times.

Cover with aluminum foil and say good night. Stick in the oven Almost done……

Remove tent and continue to cook until you get this beauty (internal temp should be no less than 170 at the thickest part)

Carve her up and enjoy. Amazing dipped in the Cilantro Ranch from the buffalo slider recipe. Perfect with a side of the Potato Tots.

Buffalo Cilantro Turkey

Ingredients:

• 1 Turkey (mine was huge…..about 20 lbs)
• 1 ½ cups butter, super softened
• 2 bunches cilantro
• 1 Tbsp salt
• 1 Tbsp pepper
• 1 Tbsp garlic powder
• ¼ cup olive oil

For the buffalo sauce

• ½ cup butter, melted
• ¼ cup olive oil
• 2 cups buffalo sauce (I used Franks)
• Salt and pepper to taste

Directions:

1. Preheat oven to 250
2. Chop of the ends of the cilantro bunches and toss, so you just have the tops.
3. Finely chop up the tops/ leafs
4. In a large bowl combine the butter, chopped cilantro, salt, pepper, garlic powder and olive oil.
5. Mix until fully combine.
6. Place turkey in large roasting pan, breast side up
7. Separate the skin from the meat; all the way around (top)
8. Take a large handful of butter and cilantro mixture and stuff under the skin. Rub in
9. Once all butter mix has been stuffed in, rub any remaining on hand or in bowl all around exterior.
10. For the sauce, take the melted butter in a large bowl and mix with olive oil, salt and pepper and buffalo
11. Take a meat injector and fill up with buffalo mix. Inject all over turkey.
12. Tent turkey with foil and place in oven for 1 hour.
13. After 1 hour increase oven temp to 275 and cook for 30 min.
14. Pull out and check, if juices have started to gather at the bottom or in the body cavity, baste with said juices. Put back in oven for 30 more min
15. After 30 min crank oven up to 300 and cook for 45 min. Check and stick back in for another 45 min.
16. After this crank oven up to 325 and put turkey back in until it reaches 160 (at the thickest point). Check every 30-40 min. Baste as juices become available.
17. Once Turkey reaches 160 remove tent and continue to cook at 325 until internal temp reaches 170. Remove and let cool about 10 min. (internal temp will continue to rise about 5 degrees).
18. Carve and serve. Goes amazing with cilantro ranch from the Buffalo Slider recipe.

Yea, go me…here is yet another recipe that is not a cookie or cake.  I am on a roll.

This potato recipe is so easy, easier than basic mashed potatoes, and still soooooo tasty. They taste like potatoes yet you can pop them in your mouth like tater tots; and who doesn’t like tater tots??? I made them to go with a amazingly delicious turkey we had last night (that recipe will probably be tomorrows).

Here is your line up,

These things are like tasty little golden nuggets

Put one potato at a time into the bowl of a spoon, and cut horizontal (like so)

Over medium heat, melt butter

Now everyone into the pan

Roll around until fully coated

Now pour onto a baking pan and pop in the oven

Once they look like this they are done

Potato Tots

Ingredients:

• 1 bag fingerling potatoes or baby yellow (about 1.5 pound)
• ¼ cup butter
• 2 Tbsp Olive Oil
• 3 cloves garlic, sliced
• salt and pepper to taste

Directions:

1. Preheat oven to 350
2. Put one potato as a time into the bowl of a spoon.
3. Make several slits, horizontal. The bowl of the spoon will help to ensure you do not cut completely thru the potatoes
4. Place a pan over medium heat and melt butter.
5. Once butter is melted, pour in potatoes, oil, garlic and salt and pepper.
6. After potatoes have been thoroughly coated, pour pan onto a baking sheet (including butter drippings)
7. Bake for 30 min, or until done (you will know when they are done when the slits you created separate)

As promised here is a recipe that doesn’t involve sugar, cookies or cake….but still deals with my mini obsession.

I love buffalo wings….and with it being football season it give me an excuse to make them everyday…..and I dont even watch football.

These little guys are so stinking good I polished away most of them myself. Even my little guy loved them. I hope you enjoy them as much as we do/did. This is actually going to be my second recipe submitted in the Pillsbury bake off.

The sliders have a wonderful buffalo heat to them, then you take a bit and find the secret stash of Gorgonzola in the middle…….man I am making my self hungry. Guess what we are having for dinner again….ok got to go back to the store.

Here is your lineup, (now if you can find ground chicken it will make it more authentic, my store didn’t have any, but the turkey tastes just as yummy)

Lets get started on the Cilantro Ranch. First cut the tops off the cilantro bunches and put into your food processor,

Process it until it breaks down. Take out 1 Tbsp of this broken down deliciousness for the meat and just set aside.

Then add your ranch, garlic and salt and pepper to taste. This is what you will get….pure yumm

Pour into a sealed Tupperware and stick in the fridge for a bit (just to thicken)…we will break this out in a bit. Now on to the sliders. In a large bowl put your meat (I used ground turkey), reserved chopped cilantro, hot sauce, your favorite wing sauce, garlic powder and bread crumbs

Mix it all up

Scoop about a Tablespoon or two balls onto a parchment lined cookie sheet Then make a well in your ball o’ meat

Fill this well with about 1/2-1 tsp of Gorgonzola cheese crumbles (you could use blue cheese if you wish)

Once they are all filled and formed into paties pop them into your oven for about 20 min (or until done)

Bake your biscuits according to package directions

Now remember that Cilantro deliciousness????? Break that out of the fridge and spread on 1/2 a biscuit, put some lettuce on the other half

Add you patty and 1/4 of a slice of Havarti cheese

Put your cilantro ranched up other half on top and there you have it……my mouth is watering just thinking about it and looking at the pic.

Buffalo Chicken/Turkey Sliders with Cilantro Ranch

Ingredients:

• 1 lb ground turkey or chicken
• 3 Tblsp breadcrumbs
• 1 tsp Garlic Powder
• 1 Tbsp cilantro, puréed (reserved from cilantro ranch recipe below)
• ½ cup Franks hot sauce
• 1 Tbsp your favorite wing sauce (or 2 more Tbsp Franks)
• 1 pkg Gorgonzola crumbs (5 oz pkg)
• 1 tube Grands Jr. Butter flavor Biscuits
• 5 slices Havarti cheese
• ½  pkg (about 2 cups) Romaine lettuce chopped

Cilantro Ranch

• 2 bunches Cilantro
• ¾ cup Ranch
• 3 cloves garlic
• Salt and Pepper to taste

Directions:

1. Preheat oven to 400F
2. Start with Cilantro Ranch…..Cut tops off cilantro, so you just have the tops/leafs. Put in food processor and blend until broken up. Remove 1 Tbsp and set aside
3. Add ranch, garlic and salt, pepper to taste.  Blend until creamy.
4. Transfer to sealed container and set aside in fridge to thicken.
5. In a large bowl combine turkey/chicken, breadcrumbs, garlic powder, reserved pureed cilantro, Franks, wing sauce. Mix until well combine.
6. Scoop out by the tablespoonful and place onto a parchment paper lined cookie sheet.
7. Take each ball and flatten and make a well.
8. Fill well with ½ -1 tsp of Gorgonzola cheese.
9. Cover cheese with meet to form a patty.
10. Bake for 20 min or until done
11. Remove and let cool.
12. Bake biscuits according to package directions (typically 10 min at 400F)
13. Once biscuits have cooled to touch remove cilantro ranch from fridge and spread on ½ of the biscuit.
14. On the bottom ½ add lettuce
15. Add meat and ¼ of a slice of Havarti cheese
16. Top with top part of biscuit that is covered with cilantro ranch.
17. Enjoy!!!!

Makes about 24 sliders

Ok, so last night I finally posted something that is considered to be a meal; and here I am ruining it with this one.  Sorry. I promise that my next couple posts will not be cookie related (or cake).

So lets get to the story behind this cookie….

This year my sister held her First Annual (thats right Jamie you are going to have to have more) Cookie Exchange. I had a recipe all picked out. I was so excited to get them made….I just knew they would be a hit. So, I put my first batch in the oven at 9 pm the night before the big party. Took them out and they were a pile of goo……Man oh man the words coming out of my mouth. It was late, I was tired, and because 1/2 my bottle of wine was gone I was home for the night.

So fast forward to the morning of the party I was scrambling, to say the least, to get something made.  I had my last batch of sugar cookie dough made up and a pack of Oreos my daughter got out thinking she could have them for breakfast. One thing led to another and these little beauties were created.  My husband appropriately dubbed them “Hail Mary’s,” since they were a all out last stitch effort to get something made.

These are a must bake. Great right out of the oven (cooled down just a bit, so you dont burn yourslef) or cooled down to room temp…..the diet starts tomorrow……

These are also my first recipe submitted in a the Pillsbury Bake off Contest this year (my first time ever attempting to compete in a cooking contest)…..wish me luck.

Here is your lineup,

First cream your butter and sugar together; then add your vanilla, almond and eggs

Once fully incorporated add your dry ingredients and mix until fully combine. Set aside. Now lets start on the filling goodness. Add your Oreos and cream cheese into a food processor and blend until it starts to come together;

Then add the vanilla and peanut butter,Once it balls up and starts to pull away it is done (doesn’t it look delish?)

Now take your cookie dough and scoop it into the well lubricated and floured mini muffin cups,

Form up the sides of each cup to form a bowl,

Now remember that Oreo goodness…..take about a teaspoon or so and form that into a ball and put in the well of the cookie dough,

Now take a small piece of dough and put on top, kinda like making a pie,And pinch the sides and top together

Sprinkles are optional, but because everyone/thing likes to look pretty here you go,

Bake for 12-14 min. Remove and let cool upside down. This will make sure they don’t collapse or crumble,

Once cooled to the touch, or til you can wait any longer….enjoy……

Mini Peanut Butter Oreo Cookie Pies (aka Hail Mary’s)

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 4 tsp. vanilla
• 2 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder

For the Filling:

• 8 oz cream cheese, softened
• 1 pkg (16.6 oz) Oreo cookies
• ½ cup Peanut Butter
• 2 tsp Vanilla

Directions:

1. Preheat oven to 350.
2. Liberally grease and flour a mini muffin pan
3. Cream butter and sugar in a large bowl.
4. Add eggs, vanilla and almond extract until fully incorporated.
5. In a large Ziploc bag combine your dry ingredients (flour, salt and baking powder). Close securely and shake it up.
6. Slowly mix into butter mixture.  Set aside.
7. In a food processor combine Oreos, and cream cheese.  Once it starts to come together add peanut butter and vanilla. Continue to process until it fully comes together and clumps into a large ball.
8. Scoop about a tablespoonful of cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
9. Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
10. Take a small amount of cookie dough and place on top and pinch together.
11. Bake for 12-14 minutes.  Remove and let cool for about 3-4 min.
12. Carefully remove from pan and continue to let cool UPSIDE DOWN.

** Store in an airtight container to keep filling soft**

Makes about 48 individual muffin cookies.

Ok, if you haven’t noticed already my infatuation with mini baked goods. Like I have said before…..if it is mini the calories don’t count right???? If i keep saying it maybe it will come true.

So this brings us to todays recipe.  Who doesn’t love red velvet? After all it is just a form of chocolate goodness.  Then you add some color to jazz it up……score!!!!

This recipe is from McCormick’s web site….I just jazzed it up a bit.  Hope you enjoy.

Here is the line up

Ofter you have creamed the butter and sugar. Put all your dry ingredients into a large Ziploc bag and……

Shake that baby up!

Then slowly incoporate the dry into the wet.

Then scoop into a lined mini muffin pan.

Doesn’t that look like goodness already?!!?

Bake at 350 for 10-11 min. Remove and let cool.

This is where it gets fun. Once cooled you are going to cut a small hole/slit into the center of each cupcake

Then stuff it with the good stuff…..

And finish that sucker off….

After a few hours in the fridge you have yourself a little gem…

Mini-Red Velvet Cupcakes with Cinnamon Vanilla Cream Cheese Frosting

(Adapted from McCormick’s recipe)

Ingredients:

• 2 ½ cups flour
• ½ cup cocoa powder, unsweetened
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• ½ cup milk
• 1 bottle red food color
• 4 tsp vanilla
• 1 tsp almond
• Cinnamon Vanilla cream Cheese frosting (recipe follows)

Directions:

1. Preheat oven to 350
2. In a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combine. Set aside.
3. Cream butter and sugar until combine and fluffy.
4. Pour in eggs and mix until fully combine.
5. Add food color, vanilla, almond, sour cream and milk.  Mix until completely combine.
6. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
7. Scoop the batter into a lined mini muffin pan. Fill cups 2/3 full.
8. Bake for 10-11 min. Remove and let cook completely.
9. Once cooled carefully using a knife cut a small slit into the center of each cupcake.
10. Take the frosting and put into a gallon size Ziploc bag, with a small tip of a corner cut off.
11. Insert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.
12. Continue to frost cupcake.
13. Put in fridge for a few hours and enjoy

Cinnamon Vanilla Cream Cheese Frosting

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• ¼ cup butter, softened
• 4 tsp vanilla
• 1 tsp almond extract
• 1 ½ tsp cinnamon
• 16 oz powdered sugar, by weight

Directions:

1. Cream butter and cream cheese until smooth.
2. Add vanilla, almond extract, cinnamon until fully combine
3. Gradually mix in powdered sugar until completely smooth.

So because it is Sunday and I have surrendered to my baking addiction once again, these little pots of gold were created. I promise to try to post something this week that doesn’t have to do with baking…..that could possibly be slightly healthy….or at least health-ier.  But there are no guarantees.

Oh and I heard some where, from a pretty reputable, source that any and all calories don’t count on Sunday.  Could this be true??????  Ok it was from my 7 year old, so it may not be that reputable; but I am going to believe it.

Hope you enjoy.

Toffee Chocolate Chip Cupcake Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 3 tsp vanilla
• 1 ½  tsp almond extract
• ½  tsp salt
• 2 tsp baking soda
• 3 ½ cups flour
• 2 tsp cream of tartar
• 2/3 bag  (about 1 cup)of Heath bits
• ½ bag (about 1 cup) Mini chocolate chips

Directions

1. Preheat oven to 350
2. Cream butter and sugars in a large bowl until combine
3. Add vanilla, almond extract and eggs. Mix until combine
4. In a large Ziploc bag (I use a gallon size) put flour, salt, cream of tartar and baking soda. Close bag and shake until combine.
5. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
6. Fold in heath bits and mini chocolate chips. (if you use a mixer it will breakup the chocolate chips and/or melt them)
7. In a VERY liberally greased and floured mini muffin pan scoop about a tablespoon full of dough into each cup.
8. Bake for 12-14 minutes.

Makes about 48 cookies