Summer Cheese Board

Photo Credit: Ashley Cuoco

Happy Memorial Day! I’d like to tell you I’m currently lounging in the pool, sipping on a cold drink atop a float in the shape of a pineapple…but that simply would not be true.

I hope you are getting your fix of R&R this weekend. Believe it or not, my favorite thing to do with some extra time off is clean. Organize and clean. De-cludder, de-stress. They go hand in hand. Ever since I read Marie Kondo’s The Life Changing Magic of Tidying Up, I’ve felt an urge to purge. To rid myself of the unnecessary “stuff.” I’ve always loved purging, but this book gave me a whole new outlook on it. Things I had been hoarding became easier to say goodbye to. It became more simple to let go of the things that did not bring me real joy. Organized home, organized life!

I’ve decided to curate a cheese board each season, starting with summer. Memorial Day, the un-offical official start! I could eat cheese and charcuterie every single night for dinner. It just never gets boring. Why? Because there are endless combinations and configurations and ways to make each bite different and exciting. Textures and flavors, salty and sweet, soft and crunchy. There are countless ways to adapt to your tastes, offering a new experience with each little pick and taste.

For the summer edition, I centered everything around a cheese I recently discovered: French Brie with Garlic & Herbs. Brie is wonderful all on its own. The addition of the dried herbs takes it to level 2, with new depth and freshness that wasn’t there before. Creamy and dreamy. From there, I selected an assortment of fruits, nuts, and meats that say summer to me. I can personally guarantee that if you show up to any gathering with this in toe (don’t forget a bottle of Riesling, chilled) you will be the instant life of the party. No questions asked. Get on it!

Photo Credit: Ashley Cuoco

  • Fresh burrata
  • French brie with garlic & herbs
  • Extra sharp cheddar
  • Black pepper salami
  • Prosciutto di Parma
  • Dried apricots
  • Red grapes
  • Blackberries
  • Sesame breadsticks
  • Black pepper water crackers
  • Parmesan crips
  • Walnuts
  1. Leave cheese and meats out at room temperature for 30 minutes prior to board assembly.
  2. Arrange cheeses, meats and remaining ingredients as you see fit. There is no wrong or right way in my book! Place things next to each other that you want your guest to experience together.
  3. Pair with chilled Riesling.

Blood Orange Cream Doughnuts

Photo Credit: Ashley Cuoco

Confession: doughnuts are my guilty pleasure. When you’re craving a pillowy cloud of dough filled with cream, chocolate or jelly, nothing else will do. Long Island is seriously lacking in good doughnuts (sorry, Dunkin, you don’t count) and this recipe is going in my arsenal for good!

Citrus season is in full swing. Those beautiful blood oranges are begging to be used. Their color is so vibrant and their flavor, robust. This cream filling is to die for. Punchy, zesty, but not too sweet. Try not to eat it by the spoonful before you fill the doughnuts. I dare ya! My husband took these all to work so I snagged this ONE photo before he ran off with them… Oh well. I’ll just have to make more.

Makes 12 doughnuts

Doughnut Ingredients:

  • 1 tbsp active dry yeast
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 1 tbsp salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 4 cups bread flour (I prefer King Arthur Flour)
  • 1 qt vegetable oil, for frying

Filling Ingredients:

  • 1 cup sugar
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup fresh squeezed blood orange juice (from about 6-7 oranges)
  • 1 tbsp fresh blood orange zest
  • 2 large eggs, beaten
  • 1/2 cup heavy whipping cream
  • 1/8 tsp salt

Coating:

  • 1/2 cup granulated sugar
  1. In a small bowl, mix together yeast, warm water and sugar. I have best luck with luke-warm water. You can’t have it too hot or you’ll kill the yeast. Mix and let sit for 10 minutes, until it begins to foam.
  2. In the bowl of an electric mixer using the paddle attachment, mix salt, eggs and butter until light and fluffy. Mix in the milk and 1 cup of flour. Add the yeast mixture to the bowl and mix until incorporated.
  3. Change your attachment to the dough hook. Turn mixer to medium-low and add in the remaining flour in 1/4 cup increments. The dough will come together in a sticky ball. Turn mixer to medium speed and “knead” the dough until it slightly elastic.
  4. Turn the dough out into a large buttered mixing bowl, cover with plastic wrap, and set it someplace warm to rise until it has doubled in volume. I find the best place to do this is on top of a warm oven. I let mine rise for about 2 hours.
  5. Once the dough has doubled, turn it out onto a lightly floured surface. Roll the dough out to be about a ½ inch thick and cut into 3 inch circles (you can use a biscuit cutter, or a drinking glass). Place the dough circles on a parchment paper lined baking sheet. Do not reroll scraps. You an fry them separately for snacking, or discard them.
  6. Allow to donuts to rise one more time, until they have at least doubled in size, and appear to fluffy and filled with air. I let mine rise about an hour.
  7. While the donuts rise, preheat cooking oil to 370 degrees in either an electric fryer, or on a stovetop in a heavy bottomed dutch oven.
  8. Fry each donut until it is golden on the bottom, flip and fry until the other side is golden. Be very careful when transferring the donuts to the oil, if they are handled too much, they will collapse. The finished donuts should be golden on each side, with a white ring around the middle, this shows a perfectly risen donut, and will ensure that it is nice and light in the center.
  9. Place fried donuts onto a paper bag or paper towels to drain any extra grease.  Toss donuts in granulated sugar, and place on a cooling wrack to cool to room temperature.
  10. To prepare the filling, in a small pot whisk in blood orange juice, zest, sugar and eggs. Continue whisking on medium-low heat until it starts to thicken slightly. Whisk in butter one tbs at a time. Once the butter has been added, continue whisking until it is thick enough to coat the back of a spoon. Remove from heat, and place in the refrigerator for at least an hour, or until it has cooled completely.
  11. In a mixing bowl, whisk heavy cream and salt together until it forms stiff peaks. Carefully fold in the blood orange mixture. Place in the refrigerator for at least another 30 minutes.
  12. Right before serving, cut small holes in the side of each donut, I do this with a paring knife in the shape of an X.  Place filling in a piping bag, fitted with a round tip (a long tip works best). Fill and enjoy!

Recipe adapted from Bakeaholic Mama.

Whipped Basil Feta & Cherry Tomato Toast

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Photo Credit: Ashley Cuoco

Oh, how I love summer vegetables! Lately, I don’t even want to think about eating meat. All I can think about are bountiful, beautiful summer vegetables and fruits. All the heirloom, cherry and grape tomatoes. All the basil (a real obsession… good thing it grows like a weed). I’m especially in the mood for light meals for lunch. Open-faced toasts are super popular today. You are familiar with the avocado toast revolution. You’ve seen the avocado rose break the internet. A nice change from all the avo are cherry tomatoes: plump, juicy and full of flavor. I picked up feta at the grocery store today for a salad I’m making later in the week. Looking through my fridge, I decided to, quite literally, whip together the feta with a little Greek yogurt. Seasoned with salt, pepper and a little onion powder. I folded in fresh basil because I simply cannot get enough of it! A rough chop releases all the herb oils, getting all that flavor into the cheese mixture. I like to be heavy on the salt and pepper. Under seasoning is a sin.

Check out your local farmers market and bring along a big basket! I’ll be stocking up on all the summer fruits and vegetables this weekend. Also pick up a big loaf of Ciabatta or Sourdough. Or, try this spread on smaller crostini for a party starter. Don’t worry– the avocado rose won’t mind taking the back seat this time. Go on and get toasty!

TOAST

Photo Credit: Ashley Cuoco

Yields: 4 Servings

Ingredients:

  • 4 slices of Ciabatta or Sourdough bread
  • drizzle of olive oil
  • 8 oz crumbled feta cheese
  • 1/4 cup greek yogurt
  • 1/4 tsp onion powder
  • salt and pepper to taste
  • 1/4 cup chopped fresh basil
  • 10-12 cherry tomatos, sliced
  1. Drizzle olive oil on toast slices. Toast in toaster oven until golden brown. Set aside to cool.
  2. In a stand mixer or hand mixer, whip feta and yogurt on medium speed for 2 minutes until fluffy. Season with onion powder, salt and pepper. Whip for an additional 1 minute until incorporated. Fold in chopped basil.
  3. Spread feta mixture evenly on 4 slices of toast. Slice cherry tomatoes and distribute evenly on top of toast. Season with salt and pepper to taste.

Crispy Baked Chicken Wings

FullSizeRender-2Photo Credit: Ashley Cuoco

Prep Time: 15 mins — Total Time: 35 mins — Serves: 8

Summer’s officially here! And with it, an increase in outdoor cooking, grilling, and chilling.

My husband and I live in an upstairs apartment, so… no grill for us! But I love our gas oven. Leave it to the oven to make something super crispy. We were in the mood for flavor-packed, tender chicken wings. We devoured these in minutes. For this recipe, I got a little help from the expert: Emeril. I can tell you this is my go-to recipe from now on! Fire up the, er, oven– and invite all your friends over! This pairs perfectly with a tasty arugula salad and baked sweet potato fries.

Ingredients:

  • 4 lbs organic chicken wings
  • 1/4 cup fresh lemon juice (juice of 2 lemons)
  • 1 Tbsp ground pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp salt
  • 2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/4 cup unsalted butter, melted
  1. Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
  2. Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Glaze or serve with your favorite dipping sauce. I chose BBQ!

 

Recipe courtesy of Emeril Lagasse.

Green Tea and Mint Popsicles

2Photo Credit: Ashley Cuoco

Summer’s on its sweet way, hallelujah! And with it comes the sun and the heat. There’s nothing I want more than a cool treat to enjoy outside on a warm day. I love Giada’s recipe below: these green tea and mint pops are so refreshing. I decided to brew matcha tea because of the health benefits. One cup of matcha tea has the nutritional value of 10 cups of regular green tea! It’s said to calm the body and relax the mind. I enjoy a cup of hot matcha tea from time to time, but how fun is it to freeze it into a pop for the summer? This is the 3rd installment in the Giada De Laurentiis experimentation week! So far we’ve made mushroom & kale pizzettes and sweet pea and avo toast. Get yourself a nice ice pop mold kit like this one from Amazon— you won’t be disappointed!!

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Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco

Ingredients:

  • 4 cups of brewed green tea, chilled
  • Juice of 1 small lemon
  • 2 tsp honey
  • 1/4 cup small fresh mint leaves
  1. I recommend brewing your tea nice and long to get the green tea flavor to shine through. Place the green tea in a pitcher with the lemon juice, mint leaves and honey. Stir until the honey dissolves. Pour into molds, filling to the top. Insert sticks and freeze for 4 to 6 hours or until firm.
  2. When ready to serve, run the mold under warm water for a few seconds to release the pops.

Recipe courtesy of Giada De Laurentiis, Happy Cooking

Roasted Mushroom and Kale Pizzettes

5Photo Credit: Ashley Cuoco

I was feeling under the weather today and took full advantage of my day at home. While I should have taken the opportunity to clean my apartment, I proceeded to make more messes in the kitchen. But remember: behind every messy kitchen and filled sink is an incredible dish or two (or three). I realize now more than ever that the kitchen is my favorite place to be.

Today I graduated from my old camera, a Fujifilm I had in college, to a shiny, new, sparkly (did I say already say shiny?) amazing, professional, Canon 6D and a 50mm lens! I did the happy dance all over the house today. I’d been hoping and praying to be able to upgrade this summer. When an exciting food photography job came my way, I decided it was time to step up the game. If I was holding a glass of champagne, I would say, “Here’s to the future of Cuoco Contento and may it be utterly delicious!” I wish happy cooking for everyone.

I’ve been a huge Giada De Laurentiis fan for a while now. I’ve never seen a girl more enthusiastic about cooking, never mind  a girl with such a killer smile. She is one energetic, passionate, and needless to say, happy, chef. She released her book Happy Cooking late last year and I pre-ordered it. It’s filled with all the kinds of things that make me swoon: pastas, soups, healthy snacks, party drinks and little hors d’oeuvres that make you want to drop what you’re doing and host a dinner party. I love the Italian in her and it always shines through her dishes. I’ve had my eye on a few of her recipes that I finally decided to tackle this week. We begin with these darling little things: roasted mushroom pizzettes (just a cute word for tiny pizza!) topped with mozzarella, roasted button mushrooms, ribbons of kale, and blue cheese. Giada’s recipe calls for gorgonzola but I had blue on hand. And if you’re a fan of blue like me, it’s t-a-s-t-y. I could hardly wait for these to cool before I ate three in a row. They’re small so who’s counting, right? These are so great for summer parties or game day eats. Add a little sophistication to the wings and guac table. Follow along with me this week as we delve into three flavor-packed recipes from Giada!

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Photo Credit: Ashley Cuoco

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Ingredients:

  • 8 oz button mushrooms, de-stemmed, washed and sliced
  • 1 tsp olive oil plus more for drizzling
  • 1/2 tsp salt
  • 1 ball store-bought pizza dough (12-16 oz)
  • 1/2 cup shredded mozzarella
  • 1 small bunch kale, ribs removed, leaves sliced into ribbons
  • 2 oz blue cheese (or gorgonzola) crumbled
  1. Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a parchment-lined sheet pan and roast for 8-10 minutes or until golden brown. Set aside.
  2. Roll out your pizza dough to 1/4″ thickness. Using a 3″ round cookie cutter (or drinking glass) and transfer pizza circles to a parchment-lined baking sheet. Brush the circles lightly with olive oil. Top each with a teaspoon of mozzarella, a little mushroom, kale and sprinkle of blue cheese. Drizzle a little more olive oil over each. Bake until bubbly and golden, about 10-15 minutes depending on your oven. Serve immediately.

Recipe/adaptation courtesy of Giada De Laurentiis.

Blueberry Crumb Muffins

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Photo credit: Ashley Cuoco

Here comes a bold statement: these are the BEST blueberry muffins I’ve ever had. Ever.

Yesterday, I made 6 huge muffins for my family’s Easter brunch. After nearly devouring one, I had to make 6 more knowing how quickly they’d disappear! I haven’t had the best luck with muffins in the past, but these by far have turned out the best. Soft and fluffy on the inside with a crunchy, sweet crumb top. Bursting with blueberries (frozen, but you’d never know) and there’s a hint of cinnamon that’s delightful. Perfect with a cup of coffee or a cold glass of milk.

Yield: 6-8 large muffins — Total time: 40 minutes

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1/3
  • 1 1/2 teaspoons cinnamon
  1. Preheat oven to 400 degrees F. Line your cups with pretty parchment paper liners.
  2. Combine 1-1/2 cups flour, 1/3 cup sugar, salt and baking powder in your mixer. Add the vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in *blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To make the crumb topping, mix together 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Break up with fork and sprinkle generously over muffins before baking.
  4. Bake for 20 to 25 minutes. Perfect, bakery style muffins! Eat them warm!

*Be sure to rinse frozen blueberries in a strainer under running water at least 3 times. This will prevent the berries from running their color. In the colder months, frozen blueberries work perfectly. You won’t be able to tell the difference. I buy a big bag of frozen berries at Whole Foods and they are delicious.

Recipe adapted from AllRecipes.com.

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Photo credit: Ashley Cuoco

 

Kale + Chickpea Hummus Salad

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Photo Credit: Ashley Cuoco

Since I’ve been married (it’s already been a year and a half!) I’ve been watching Food Network on television almost solely. So I’m now quite familiar with Bobby, Alex, Scott, Ted, Giada and the bunch of them. I even got to meet a few of them in New York recently which was surreal!! Love them all. When I heard about Giada de Laurentiis’s new cookbook Happy Cooking, I knew I had to get it. She is a little Italian powerhouse. And not to mention that blinding, beautiful smile! This tasty, hardy salad is in her new book. It may look simple, and that’s because it is! Simple yet full of good-for-you ingredients and flavor. It’s basically a hummus vinaigrette coated onto fresh kale and chickpeas. It takes less than 10 minutes to whip up. Not only is it quick, but it’s seriously satisfying for a salad. Don’t let these greens fool you! And, my favorite part: make it one day and have leftovers for lunch the next day. Kale holds up really well in the refrigerator, making it ideal for this. Get your healthy on and get Giada’s new book!


Yield: 4 servings

Ingredients:

  • ⅓ cup extra-virgin olive oil
  • 1 garlic clove, sliced
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 5 cups shredded kale
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • ¼ cup slivered sun-dried tomatoes (optional)
  • Za’atar (optional, see note below)
  1. Warm a small sauté pan over medium heat. Add the olive oil and the sliced garlic and cook just until the garlic is fragrant. Allow to cool slightly.
  2. In a large bowl, whisk together the tahini and lemon juice. Slowly add the warmed garlic oil, whisking constantly. Add the kale, salt, chickpeas, and sun-dried tomatoes, if using, and gently toss together, bringing the dressing up from the bottom to coat everything evenly.
  3. Serve, sprinkled with za’atar*, if desired.

Notes: Za’atar is a popular Middle Easter spice blend. It’s a mixture of herbs (basil, thyme, oregano) sesame and salt. You can also buy it here.

Recipe courtesy of Giada de Laurentiis, Happy Cooking, 2015.

1Photo Credit: Ashley Cuoco

Chocolate Pistachio Biscotti

2Photo Credit: Ashley Cuoco

Biscotti: traditional Italian cookies (also known as cantuccini) are twice-baked, oblong-shaped, dry, crunchy, and typically dipped in a something like coffee. The name comes from the medieval Latin word biscoctus, which means “twice-cooked.” Baking twice ensured they were very dry and could be stored for long periods of time. You learn something new every day! These were fun to make. And the aroma while doing so is wonderful. My mom and I spent the day testing out some new cookie recipes. While this is not as simple or as quick to make as your typical chocolate chip cookie, it is absolutely feasible for all levels of comfort in the kitchen. Just takes a little extra time and TLC. The very first step is to candy orange zest– while a little time consuming, it makes all the difference in the end result. That chocolate flavor, a bite of pistachio and the hint of orange zest in the background…it’s divine! My dad and my husband said so. I think they ate half the tray between them. Word to the wise: freeze these for up to two months and save them for Christmas. Put on a pot of your favorite brew and get dipping! In the company of friends and family, this is my idea of hosting beautifully.


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Yield: 25-30 biscotti — Prep: 25 minutes — Total time: 1 hour 35 minutes

Ingredients:

  • 4 navel oranges
  • 2 cups sugar
  • ½ cup semisweet chocolate chips (I prefer Ghirardelli)
  • ¾ cup shelled pistachios
  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 6 Tbsp. unsalted butter
  • 2 large eggs
  • Fleur de sel (or sea salt)
  1. Cut long, thin strips of zest (avoid white pith) from oranges. Place zest in a small saucepan, add enough water to cover, and bring to a boil over high heat. Then drain off water. Repeat boiling and draining process 2 more times. Set aside.
  2. In a medium saucepan, bring 1 1/2 cups water and 1 cup sugar to a boil. Add zest and simmer for 4 minutes. Set aside to cool.
  3. Place chocolate chips in a food processor and pulse 3 or 4 times to break up. Add pistachios and pulse 2 or 3 times.
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  5. Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter and remaining sugar on medium speed until light yellow and fluffy, about 3 minutes. Add eggs and beat on medium speed until incorporated, 2 to 3 minutes.
  6. Reduce mixer speed to low; using a slotted spoon, add candied orange zest to butter-sugar mixture and beat for 30 seconds. Gradually add three-fourths flour mixture, scraping down sides of bowl as needed. Add chocolate-pistachio mixture and remaining flour mixture, mixing until dough just comes together. Do not over mix.
  7. Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp hands, shape each piece into a 12-inch-long log, 1/2 inch high.
  8. Bake logs until firm, about 24 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
  9. Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart. Sprinkle with sea salt if desired. Here comes the second baking phase! Bake biscotti until slightly crisp, about 10-15 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool. Enjoy!

Recipe courtesy of Country Living, www.countryliving.com

Banana Oatmeal Chocolate Breakfast Cookies

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Photo Credit: Ashley Cuoco

I’ve been making these breakfast cookies for about a year now–and I kid you not: 2 or 3 days later, my husband and I have eaten them all. While I see them as perfect for breakfast, he’ll eat them at all hours of the day and night (when hunger strikes at 1am while studying medicine). Also perfectly acceptable. But, what makes them so great for breakfast are the ingredients: a whole mashed banana, Greek yogurt, old-fashioned oats and coconut oil. There’s no egg or butter. Making these lighter and almost muffin-top like. If you want to bump up the health factor even more, you can try substituting some of the sugar out for honey or maple syrup.

This is a particularly happy morning. I woke up early to start thumbing through Giada De Laurentiis’s new cook book, Happy Cooking. Clearly we’re on the same wavelength! It has so much more than I expected– hundreds of recipes that put her in her happy place along with carefully placed tips, tricks and advice for the happy cooker. Insert: me. *happy dance* I can’t wait to start cooking from it. I think I’m going for her House soup or Roasted mushroom and kale pizzettes first… Get Giada’s book here. Happy Friday, everyone!


Yield: 24-30 cookies (medium size) — Prep time: 30 mins (plus 45 mins for chilling) — Cook time: 10-12 minutes

Ingredients:

  • 1 and 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 ripe banana
  • 2 tablespoons melted coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup wildflower honey
  • 1/4 cup plain or vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups old-fashioned or steel-cut oats
  • 3/4 cup mini chocolate chips
  1. In a large bowl or stand mixer, combine together the flour, baking powder, baking soda, cinnamon, and salt. Be careful not to over measure the flower– the correct way to do this is to spoon small amounts into your measuring cup a little at a time, gently shaking until it overflows. Then level off evenly with the backside of a knife.
  2. In a separate bowl, mash the banana. Add the melted coconut oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
  3. Add the banana mixture to the flour mixture and stir until just combined. Gently fold in the oats and chocolate chips.
  4. Line two baking sheets with parchment paper. Take about a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 1-2 inches apart. For best results (thick, fluffy cookies!) refrigerate baking sheets with cookie dough balls for 45 mins to 1 hour to chill the dough. This will ensure that cookies, when baked, will not flatten out.
  5. Bake at 350 F for 10-12 minutes until cookies are slightly golden brown. I had perfect golden-brown at 10 minutes in my gas oven. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!

Recipe adapted from Women’s Day.

1Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco