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easy peanut butter butterfinger cheesecake pie

Butterfinger Cheesecake Pie

March 14, 2012 ·
easy peanut butter butterfinger candy cheesecake pie

Today is March 14th, which means it’s National Pi(e) Day!  So in honor of this day, I am sharing with you Butterfinger Cheesecake Pie.  I am not lying when I tell you this is one of the best desserts I have ever had.  Plus, it is super easy to make, making it an ideal make-ahead dessert for a party, potluck, or simply to celebrate Pi!

easy peanut butter butterfinger cheesecake pie

The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy.  The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great).  I used a premade graham cracker pie crust.  A from-scratch crust is pretty easy to make though.  It all works.

easy peanut butter butterfinger cheesecake pie

The result is a delicious slice of cheesecake filled with chunks of Butterfinger – so good.  I love this recipe because you can easily swap out the Butterfinger for the same amounts of whatever candy or cookie mix-ins strikes you.  You can also mix up the crust, using a chocolate cookie crust, graham cracker, or whatever you like.  The possibilities are endless, though I am quite happy to celebrate this day with a piece of Butterfinger Cheesecake Pie.  Happy Pi Day!

Butterfinger Cheesecake Pie
 
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Yields: 8 servings
Ingredients
  • 9-inch graham cracker pie crust
  • 2 8-ounce packages Neufchâtel cream cheese (the ⅓ less fat variety), room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups Butterfinger candy, chopped - separated (I used an entire 12.5 ounce bag of 'fun size')
  • chocolate syrup (optional)
  • whipped cream (not pictured, optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. Using an electric mixer (or hand mixer) set to medium-high, beat cream cheese, sugar, eggs, and vanilla until well-blended.
  3. Fold in 2 cups candy, mixing until combined.
  4. Pour cream cheese mixture into pie crust (it will be very full!). Bake for 40-45 minutes, or until filling has set. Remove from oven and let cool for about 30 minutes. Sprinkle remaining candy over the top (or save some to use as garnish) and chill in the refrigerator for 8 to 10 hours (or overnight).
  5. Garnish with crushed candy, chocolate syrup and/or whipped cream, as desired, before serving.
Notes
Adapted from Real Simple

 

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st. patrick's day brownies made with irish cream and irish cream frosting

Frosted Irish Cream Brownies

March 9, 2012 ·
 Frosted Irish Cream Brownies get a double dose of Irish cream in both the brownie recipe and frosting, making this dessert festive for St. Patrick’s Day yet fun for any time! Frosted Irish Cream Brownies | alidaskitchen.com

With Saint Patrick’s Day just around the corner, I wanted to make you something a little festive. While brownies may not be considered traditional, I figure you can never go wrong with chocolate. Add a little Bailey’s Irish Cream, and these brownies become the perfect little treat to celebrate the holiday!

st. patrick's day brownies made with irish cream and irish cream frosting

This recipe combines elements from a couple “lighter” recipes. The result is a delicious, from-scratch brownie, made with Irish Cream, topped with an Irish Cream frosting. The amount of frosting yields just enough to cover the brownies, or to pipe a cute little swirl of frosting as I have pictured here.  A little bit goes a long way taste-wise, but if you’re a frosting fiend, you may want to double the recipe.
Frosted Irish Cream Brownies | alidaskitchen.com

Frosted Irish Cream Brownies
 
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Author:
Yields: 16 brownies
Ingredients
Brownies:
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips
  • ¼ cup butter (I used light butter)
  • 1 cup granulated sugar
  • ½ egg substitute (or 4 large eggs)
  • ¼ cup Bailey's Irish Cream
  • 1 teaspoon vanilla extract
  • Cooking spray
Irish Cream Frosting:
  • 2 tablespoons butter, softened
  • ¾ to 1 cup powdered sugar
  • 1 tablespoon Bailey's Irish Cream
  • ¼ teaspoon vanilla extract
  • skim milk, as needed
  • green and white sprinkles (for decorating, optional)
Instructions
  1. BROWNIES: Preheat oven to 350 degrees. Spray 9-inch square baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
  3. In a large microwavable bowl, add chocolate chips and butter. Microwave on high in 30-second increments until chocolate and butter melt. Let cool slightly and then add sugar, egg substitute, Irish Cream and vanilla extract, stirring well with a whisk. Microwave on high for 1 minute.
  4. Add flour mixture into butter mixture, folding gently until combined. Pour into prepared baking dish and bake for about 15 minutes, or until a toothpick inserted into the center comes out almost clean. (Note: The key to a fudgy brownie is to not overbake). Cool on a wire rack.
  5. FROSTING: In a small bowl, beat butter until fluffy. Add powdered sugar, Irish Cream and vanilla extract and beat until blended. Add milk by the teaspoonful, as needed, to achieve desired consistency. Spread, or pipe over, cooled brownies. Decorate with sprinkles, as desired.

Adapted from myrecipes.com and Eat Better America

st. patrick's day brownies made with irish cream and irish cream frosting

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healthy whole wheat buttermilk chocolate pancakes

Whole Wheat Chocolate Pancakes

February 14, 2012 ·
healthy whole wheat chocolate pancakes | alidaskitchen.com

Happy Valentine’s Day!  I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes.  Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think.  A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber.  I’d say that’s not bad!

healthy whole wheat chocolate pancakes | alidaskitchen.com

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course).  The options are endless, which is always part of the fun.  Enjoy!

Whole Wheat Chocolate Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1 cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons turbinado sugar
  • ½ teaspoon salt (omit if using salted butter)
  • 1 egg, lightly beaten
  • 1 cup plus 2 tablespoons low fat buttermilk
  • 2 tablespoons brewed coffee (I used some from my morning decaf)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (I used light butter)
  • Cooking spray
  • Strawberries (optional, for topping)
  • Powdered sugar (optional, for topping)
Instructions
  1. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
  2. In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
  3. Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
  4. Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

Filed Under: breakfast, dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: , , , , , ,
easy warm chocolate pudding cakes with a toasted marshmallow

Marshmallow-Topped Chocolate Pudding Cakes

February 10, 2012 ·
easy warm chocolate pudding cakes with a toasted marshmallow
Now I always strive to share healthier recipes with you, but when I saw Marshmallow-Topped Chocolate Pudding Cakes in the latest issue of All You, I could not resist. Chocolate pudding cake is enough to make me swoon, but add a melty toasted marshmallow on top…are you kidding me?  Must make pronto!
easy warm chocolate pudding cakes with a toasted marshmallow

Fortunately I had everything on hand, and it all seemed easy enough.  I have 7-ounce ramekins instead of 6-ounce per the original recipe, but figured that wouldn’t be a big deal.   Then I decided it was necessary to test the make-ahead capability of this recipe.  Let’s just say when I told Mike that we would be having pudding cakes with a marshmallow on top two days in a row, there was very little arm-twisting involved.

To be honest, I cannot remember what we had for dinner that night, what I did the next day or anything in between, but I do remember every single little bite of these pudding cakes.  The chocolate is perfectly dark and decadant.  The marshmallow oozes and provides a nice sweetness to complement the chocolate. Plus, they’re cute.  For a special occasion, such as Valentine’s Day, or any celebratory occasion, Marshmallow-Topped Chocolate Pudding Cakes will rock your world.  Perfect to make-ahead for guests, for yourselves, for whatever reason suits you.

easy warm chocolate pudding cakes with a toasted marshmallow
Marshmallow-Topped Chocolate Pudding Cakes
 
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Yields: 4 servings
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 5 ounces bittersweet or semi-sweet choocolate, finely chopped
  • 1½ tablespoons all-purpose flour
  • ¼ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 large marshmallows
Instructions
  1. Preheat oven to 375 degrees. Spray 4 6-ounce (or 7-ounce) ramekins with cooking spray and place on a baking sheet. Set aside.
  2. Put butter and chocolate in a large, microwave-safe bowl. Microwave on high until almost melted (about 1 to 2 minutes). Stir until smooth. Mix in flour and set aside to cool.
  3. With an electric mixer (hand or stand) on medium-high, beat sugar, eggs, vanilla and salt for about 5 minutes, until smooth and frothy. Fold in chocolate mixture. Divide batter among ramekins.
  4. Bake until cakes have risen and cracked on top but wet in center (12 to 15 minutes). Do not overbake.
  5. Press a marshmallow in the top of the cake. Set your oven to broil and broil cakes until marshmallow is puffy and starts to brown (keep an eye on it, but about 2 minutes). Put on wire rack to cool for 5 minutes before serving.
Notes
Cakes can be made ahead through step 3 and stored (covered) in the refrigerator for up to 2 days. Baking time does not need to be adjusted, just keep an eye on the cakes.

Adapted from All You, Feb 2012

 

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healthy easy chocolate peanut butter pretzel truffles with flax gluten free

Peanut Butter Pretzel Truffles

February 8, 2012 ·
healthy easy chocolate peanut butter pretzel truffles with flax gluten free

I have never been one to do much for Valentine’s Day, but I am happy to have any reason to cook or bake something special.  Or in the case of these truffles, to mix, roll, and chill something special.  These tasty truffles are not only easy and a healthier option, but are made using a few simple ingredients that you probably already have in your pantry.

We all know that chocolate and peanut butter are wonderful together.  Add pretzels, and you have the ultimate salty-sweet combination.  Toss in a little flaxseed for good measure, and voila!   Delicious little Peanut Butter Pretzel Truffles.  These are the perfect little treat for your sweetie this Valentine’s Day, or for yourself any day simply because you are worth it!

healthy easy chocolate peanut butter pretzel truffles with flax gluten free
Peanut Butter Pretzel Truffles
 
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Yields: 16 truffles
Ingredients
  • ½ cup chunky natural peanut butter
  • ½ cup pretzels, crushed (this yields approx. ¼ cup once crushed)
  • 2 tablespoons flaxseed meal
  • ½ cup chocolate chips, melted
  • sprinkles (optional, for topping)
  • chopped peanuts (optional, for topping)
Instructions
  1. In a medium bowl, mix peanut butter, crushed pretzels and flaxseed until combined. Put in the freezer for 45 minutes to 1 hour (until mixture is solid).
  2. Roll a small rounded teaspoonful of peanut butter mixture in your hands to form a ball. Place ball on small tray (or plate) lined with parchment or waxed paper. Repeat until all mixture is used. Put tray in freezer until firm, at least 1 hour (I often do this overnight).
  3. Working quickly, dip the frozen balls in melted chocolate and place back on parchment-lined tray. (Note: using 2 forks to dip and pass the balls in the chocolate works well). Top with sprinkles or chopped peanuts, if desired. Refrigerate until chocolate is set, at least 30 minutes. Store in an airtight container in refrigerator.
Notes
1) When working with natural peanut butter, I recommend microwaving it in the jar (as long as the jar is glass) for about 30 seconds. All natural, easily stirred peanut butter.
2) When melting chocolate chips in the microwave, always remember less is more. Cook it on low power in 30-second intervals until chips just start to melt. Then stir to finish melting. Work quickly to dip the truffles.

Adapted from Eating Well

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no-bake chocolate peanut butter bars with rice krispies

Grandma’s Peanut Butter Bars

February 3, 2012 ·
no-bake chocolate peanut butter bars with rice krispies

In several posts I have talked about my grandma.  I have shared about her love of baking (and her grandchildrens’ love of her baking!)  I have shared one of her recipes.  I have also shared that these Peanut Butter Bars are my favorite of her recipes, which is a bold statement considering all of her ‘Grandma Goodies’ were superb!

Many years before she died, my grandma wrote out several of her recipes and gifted recipe boxes to my brother and to me.  I am so grateful she included the recipe for these bars.  As a child, little did I realize how quick and easy these are to make.   These delicious bars have a simple ingredient list and require no baking.  A reason to love them even more!

no-bake chocolate peanut butter bars with rice krispies

If you’re looking for a last minute treat to whip together for the Super Bowl, these couldn’t be any easier.  And your friends will love you!

Grandma’s Peanut Butter Bars
 
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Easy, no-bake peanut butter bars made with Rice Krispies and topped with chocolate. This is one of my favorite recipes that my grandma used to make.
Yields: 16 bars
Ingredients
  • 1 cup natural peanut butter, chunky
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1½ cups Rice Krispies cereal (or other puffed rice cereal)
  • 6 ounces semi-sweet chocolate chips
Instructions
  1. In a large bowl, beat peanut butter and melted butter until fluffy.
  2. Add powdered sugar, beating until blended.
  3. By hand, stir in cereal.
  4. Put mixture in 8" or 9" square baking pan and use waxed paper to press mixture to fill out pan. Chill in the refrigerator for 30 minutes.
  5. Melt chocolate chips (in microwave or stovetop) and pour over peanut butter mixture. Spread until evenly covered. Refrigerate until chocolate is set, at least 1 hour.

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Chewy Sugar Cookies

January 27, 2012 ·
chewy sugar cookies with cream cheese from America's Test Kitchen

Everybody needs a go-to recipe for a classic sugar cookie.  While these Chewy Sugar Cookies will never trump my grandma’s melt-in-your-mouth sugar cookies, this is the ultimate chewy sugar cookie recipe.  The texture is chewy (obviously), the flavor is unbeatable, they have that perfect crackly top, and they’re easy to make.  Can’t beat that!  The key to making these chewy is to be sure to flatten to no bigger than 2-inch diameter and not to overbake.  Otherwise you may end up with a crispier sugar cookie, which frankly is really not a bad thing.  The flavor of these cookies is so incredible, they are good chewy or crispy.

chewy sugar cookies with cream cheese from America's Test Kitchen
Chewy Sugar Cookies
 
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Yields: 24 cookies
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, plus ⅓ cup for rolling
  • 2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
  • 6 tablespoons unsalted butter, melted and hot
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk (I used skim)
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
  2. In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until dough forms.
  4. Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Sprinkle tops evenly with sugar remaining in shallow dish (discard any remaining sugar).
  5. Bake 1 tray at a time until edges are set and beginning to brown, about 11 to 13 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source: The Best of America’s Test Kitchen: Best Recipes and Reviews 2012

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Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting

January 20, 2012 ·

It seems we save cupcakes for a special occasion – to celebrate a birthday, a holiday, an accomplishment, etc.  When I made these cupcakes, I didn’t have any particular occasion in mind.  I decided to make these Pink Grapefruit Cupcakes ‘just because.’  Just because it’s been a while since I last made cupcakes.  Just because there is always a reason to celebrate something.  Just because citrus is aplenty right now,…let’s try something new!

These cupcakes are really easy to make and a unique way to enjoy grapefruit.  The cake alone has a subtle citrus flavor – just enough grapefruit flavor without being overpowering.  When topped with the grapefruit cream cheese frosting, it becomes dangerouly good.  The cream cheese gives the right amount of tang to balance the grapefruit flavor and brings it all together into a sweet and delicious cupcake.

Pink Grapefruit Cupcakes were fun to make, fun to eat, and fun to share…all just because. 😉

Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting
 
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Yields: 12 cupcakes
Ingredients
  • Cupcakes:
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ⅔ cup granulates sugar
  • 2 large eggs
  • ½ cup Greek yogurt (nonfat or 2% reduced-fat)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pink grapefruit zest (1 softball-sized grapefruit yielded approximately 1 tablespoon)
  • Frosting:
  • 4 ounces ⅓-less-fat cream cheese, chilled (block)
  • 2 cups powdered sugar
  • ⅛ teaspoon vanilla extract
  • 1 teaspoon pink grapefruit zest
  • 2 teaspoons pink grapefruit juice
Instructions
  1. Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Set aside.
  2. In a medium bowl, combine flour, baking powder and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs; mix until smooth.
  4. To the butter mixture, add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla, blending with a rubber spatula. Fold in zest, mixing until just combined.
  5. Divide batter evenly among prepared muffin cups (about ⅔ full). Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Transfer cupcakes to wire rack to cool completely before frosting.
  6. To make the frosting, place cream cheese in a medium bowl and baet on medium speed until smooth and creamy. Add powdered sugar, vanilla zest and juice, beating until smooth. Frost cupcakes as desired.
Notes
If not serving immediately, cupcakes/frosting should be refrigerated, otherwise, the frosting gets too soft. When serving, let cupcake sit out for 10-15 minutes at room temperature.

Adapted from Health

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Grandma’s Peanut Blossoms

December 23, 2011 ·

Peanut Blossoms are a holiday cookie staple around our house, as well as many others.  This popular peanut butter cookie topped with a Hershey’s Kiss is not only delicious, but it is such a cute addition to the cookie plate.  There are countless versions of this type of cookie, but today I have a special treat for you.  Today I am sharing with you this recipe from my grandma!  When she was alive, one of her favorite things to do was to make dozens of types of cookies, bars, candies, cakes, etc. for the holidays.  She put such care in the execution of each recipe she made.  It was impressive, to say the least.  She was always so excited and proud to show us the vast array of goodies she made for us each year.  So as I sit here right now, sharing one of my favorite Grandma recipes,…I know she would be excited and proud to share it with you as well.

Happy Holidays!

Grandma’s Peanut Blossoms
Yields 3 dozen cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) light butter (or regular butter, per the original recipe)
1/3 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey’s Kisses candies, unwrapped

  1. In a small bowl, sift flour, baking and salt.  Set aside.
  2. In a large bowl, using a hand mixer or stand mixer, cream together butter and peanut butter until blended. 
  3. Gradually add granulated sugar and brown sugar to peanut butter mixture – cream well.  Add unbeaten egg and vanilla – beat well. 
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly.  Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees.  Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each.  Roll balls in granulated sugar and place on baking sheet. 
  7. Bake for 8 minutes.  Remove from oven.  Top each cookie with a Hershey’s Kiss candy, pressing down firmly so cookie cracks around edge.  Return to oven and bake 2 to 5 minutes longer until golden brown.  Move cookies to wire rack to cool completely.
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chocolate mint crackle cookies {Alida's Kitchen}

Chocolate Mint Crackle Cookies

December 21, 2011 ·
chocolate mint crackle cookies {Alida's Kitchen}

How fun are crackle cookies ~  they are delicious and so festive!  The powdered sugar looks like a lovely dusting of snow on top of the cookies, putting me in a holiday frame of mind.  Considering we have no snow on the ground, a little winter reminder is very welcome.  (We live in Minnesota, it’s winter, where is our snow???)  So this year, at least for now, we all can enjoy our snow vicariously through these crackle cookies.  I could definitely get used to the powdered sugar variety of snow…especially on top of chocolate cookies.  Even better…on top of mint chocolate cookies.  These Chocolate Mint Crackle Cookies are perfectly chewy without being cakey.  They are chocolate with a hint of mint.  They are classic holidays cookies at their finest.  This winter is looking better already!

Chocolate Mint Crackle Cookies
 
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Yields: 24 cookies
Ingredients
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup (1/2 stick) light butter, melted
  • ¾ teaspoon pure mint extract
  • ½ cup confectioners' sugar
Instructions
  1. Melt chocolate in a heat-proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.
  2. In a small bowl, mix together flour, baking powder, and cocoa.
  3. In a medium bowl, whisk together sugar, eggs and butter. Gradually whisk in melted chocolate and mint extract, until smooth. Fold in flour mixture until combined. Refrigerate until firm, at least 3 hours to overnight.
  4. Preheat oven to 325 degrees. Roll tablespoons of dough into balls, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake for about 15 minutes, or until slightly firm in center.
  5. Let cool slightly on cookie sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Source: Martha Stewart Living, December, 2011

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