Monday, February 4, 2013
This post today is part of the Secret Recipe Club. Each month bloggers are assigned a blog and make something from it. For February, my secret blog is Ilona’s Kitchen! I knew I wanted to make a dessert and stopped instantly when I saw these Oatmeal Cranberry Sour Cream Bars. They look delicious and sound so unique with the sour cream. Ilona wrote on her blog that the next time she made these, it would be a double batch and I agree!
So, how’s it taste?
I figured I would like these because I love oatmeal cookies, especially ones with dried cranberries, and anything that has pecans has my immediate attention. I must admit I was leery of the sour cream. I thought it would add too much of a sour flavor combined with the tart of the cranberries. Wrong! There’s sugar, vanilla, and orange zest in the sour cream and it turns into this ooey, gooey, citrusy center. I substituted orange peel for the lemon peel that was in the original recipe, and that was a great decision! Orange and cranberry play so well together and I think the lemon would have been way too tart. The sour cream middle is such a great texture change to the chunky oatmeal and crunchy, nutty topping. I had a hard time stopping after eating one bar. I think I could have devoured the entire pan in one sitting! Definitely a double batch every time I make these. Thanks Ilona for introducing me to these awesome dessert bars!
Oatmeal Cranberry Sour Cream Bars
Ingredients:
1 pouch (1 lb. 1.5 oz.) oatmeal cookie mix
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 egg
3/4 cup sour cream
3 tbsp. sugar
2 tsp. grated orange peel
1/4 tsp. vanilla
1 egg yolk
1 cup dried cranberries
1/2 cup coarsely chopped pecans
Directions:
1. Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
2. In large bowl, stir cookie mix, cinnamon, butter, and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
3. In small bowl, stir sour cream, sugar, orange peel, vanilla, and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
4. Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. Cut into bars. Store covered in refrigerator.
Friday, February 1, 2013
You may have noticed it’s been a little skimpy around So How’s It Taste for a few months. There’s good reason for that and today’s the perfect day for all kinds of celebrating! That’s why I’m showing off this Tall, Dark, and Stout Chocolate Layer Cake! Before I get to this deliciously amazing cake, I’ve got some explaining to do. A few months back, I was laid off from my job of almost 7 years. Laid. Off. That has never happened to me and I wouldn’t wish it on my worst enemy. My world stopped. I was afraid to buy Oreos. I didn’t need Oreos and I suddenly couldn’t afford them if there was going to be an end to my income. Cue meltdown in the grocery store. Cue meltdown for days actually. And cue the amazing support from my mom and my friends. I am one very lucky girl.
Fast forward to a month later, and my company that just laid me off, offered me my job back. Trust me, I wanted to tell them no. I wanted to tell them lots of things in not so nice language, but I’m not a risk-taker. I’m a planner and any job was better than no job, especially around the holidays. I stayed and I wasn’t happy. But that’s not where this story ends! Yesterday was my last day at that company. A few weeks ago, I accepted a job offer for a new adventure! Soon I’ll be starting a new chapter with an amazing group of people. It was bittersweet leaving my old company (and I’m missing my friends there already), but I am so excited to be joining such a great group and looking forward to my first day!
Not only do I have a new job to look forward to, but today is my birthday AND it’s snowing in Nashville! So you can tell why today is the perfect day for celebrating…and for cake!
So, how’s it taste?
It looks like it would be over-the-top rich, right? It’s not. It’s perfect. The stout is subtle, but you can definitely taste it and it works wonders enhancing the devil’s food cake. I thought the frosting would be thick and rich, but it’s actually quite fluffy and airy. It thickens in the fridge, but you’ll want it to be at room temperature so you can spread it easily over the layers. It’s almost like a mousse and so light, that it’s dangerous! I felt like I could eat several pieces in one sitting! The touch of the caramel drizzle was just enough sweet for balance. I like how this cake is messy and dripping with caramel, too. I topped it with Rolos candies cut in half, but any chocolate/caramel garnish would work. Chocolate curls would be great, too. Whether your celebrating a new job, a birthday, or just the fact that it’s another day and you need chocolate in it…this cake is for you!
Tall, Dark, and Stout Chocolate Layer Cake
Ingredients:
Cake
1 box devil's food cake mix
1 1/4 cups stout beer
1/3 cup vegetable oil
3 eggs
Frosting
12 oz. semisweet baking chocolate, finely chopped
1 1/2 cups whipping cream
1/2 cup butter
Filling
6 tbsp. caramel topping
Garnish
Rolos, cut in half
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, oil and eggs. Pour about 1 1/2 cups batter into each pan.
2. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
3. Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
4. Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with Rolos, if desired.
Friday, January 18, 2013
I told you I wasn’t finished with eggnog! First I brought you Mini Eggnog Donut Muffins. Now I’m sharing Baked Eggnog Donuts. Yes, baked! I got this donut pan for Christmas two years ago and I love it. I won’t turn my nose up at a fried donut, but they’re not much fun to make at home. Baked donuts are…and since they’re baked, they’re pretty much health food right?
So, how’s it taste?
They were great. The donut isn’t too sweet, so it’s perfect with the sugary glaze. I will caution you to be careful with the donut pan. It’s very easy to overfill and my first batch made huge donuts that didn’t even have a hole because they overflowed so much. It’s tempting to fill the entire cavity, but you want to do about half instead. Excuse my wrinkly donuts in the picture. I took them the next day after baking and the glaze wasn’t so smooth anymore. However, the donuts were still delicious. Since they’re baked, it’s like eating cake…and that’s never a bad thing, with or without wrinkles.
Baked Eggnog Donuts
Ingredients:
Donuts
2 cup flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 egg
3/4 cup eggnog
1/4 cup applesauce
Glaze
1 1/2 cup powdered sugar
3 tbsp. eggnog
1 tsp. rum flavoring
Directions:
1. Preheat oven to 325F. Using a mixer, mix flour, sugar, baking soda, baking powder, salt, and nutmeg. Beat in egg, eggnog, and applesauce.
2. Lightly spray a donut pan with non-stick cooking spray. Spoon batter into a large plastic bag that zips. Snip the corner and squeeze batter into the donut pan evenly. Fill about half full as the donuts will rise.
3. Bake for 10-12 minutes, until donut springs back when lightly pressed. Remove from pan immediately and allow to cool completely on a wire rack.
4. For the glaze, combine powdered sugar with eggnog and rum flavoring for about 2-3 minutes in a mixer. Dip tops of each donut into glaze. You may want to dip twice for thicker consistency.
Wednesday, January 16, 2013
You know those houses you drive by this time of year and they’ve still got their Christmas decorations up? Well, I’m the blogger equivalent to that. It’s mid-January and most folks are looking for healthy recipes and don’t want anything to do with holiday goodies, especially eggnog. I can’t help it. Life happens when you’re planning and my little blog has suffered a bit in the update area, but I’m back in the swing of things! And we’re going to talk about eggnog. I actually made these Mini Eggnog Donut Muffins right after Christmas…in 2011. I held them for a year because I felt silly posting them so late, but here we are and I’m bending the rules!
So, how’s it taste?
I had so much leftover eggnog that I went crazy making eggnog recipes so it wouldn’t go to waste. Yep, there’s more to come. Think of it as getting an early start on Christmas 2013! I thought these muffins were so cute. I like sipping on eggnog, but I can’t drink a full glass of it. That’s why I love goodies that are flavored with eggnog. These muffins are perfect. You can really taste the eggnog and get the warmth from the nutmeg. They’re so tiny, they’re dangerous though. I was constantly popping these in my mouth thinking “oh I’ll just have one more.” You can see from my picture that I was too lazy to sift the confectioners’ sugar, hence the lumps. They still tasted great despite their appearance. The glaze was much thinner than I expected, but you could dip them a few times if you want it to be thicker and show up more. Bookmark this recipe for December 2013!
Mini Eggnog Donut Muffins
Ingredients:
Muffins
1/4 cup butter, at room temperature
1/4 cup canola or vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 2/3 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. ground nutmeg
3/4 tsp. salt
1 tsp. vanilla extract
1 cup eggnog
Glaze
2 tbsp. butter, melted
1 1/2 cups confectioners’ sugar, sifted
1/2 cup eggnog
3/4 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg
Directions:
1. Preheat oven to 350°F. Lightly spray your mini muffin pans with non-stick cooking spray and set aside.
2. Using a mixer, cream together the butter, oil, and both sugars until smooth. Add eggs until combined.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
4. Add dry ingredients into the butter/sugar mixture, alternating with the eggnog and beginning and ending with the flour. Make sure all ingredients are thoroughly combined.
5. Spoon the batter into the prepared pans. Bake the muffins for 10-12 minutes, or until they're a pale golden brown and a toothpick inserted into the middle comes out clean. Remove pans from the oven and let cool for five minutes.
6. For the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of the muffins into the glaze and place on a wire rack until set. You may want to dip the muffins a second time.
Wednesday, January 2, 2013
It’s the last cookie from Cookie Baking Day 2012! How fast the holidays go by. My mom made these Mexican Wedding Cookies a few months back and they were so delicious, we decided to include them on the list. You know the Danish Wedding Cookies in the pink box you can buy? These are very similar except there’s no coconut. I think this homemade version is a million times better. I’m not sure what makes them Mexican or Danish, but I don’t care where they come from when they taste this good.
So, how’s it taste?
It’s the perfect little cookie. Not too sweet shortbread-ish base speckled with chocolate chips and pecans, then dip the whole thing in powdered sugar. They have great texture, too. A bit crunchy, yet a bit soft. The fun part is getting messy dipping the cookies. You need to do it when the cookies are warm, but be careful if they are too hot. I like to dip a batch and then dip them a second time to make sure they really get coated. You can leave out the pecans if you prefer, too.
Mexican Wedding Cookies
Ingredients:
1/2 cup vegetable shortening
1/4 cup water
1 egg white
1 box white cake mix
1/2 cup chopped pecans
1/2 cup mini semisweet chocolate chips
powdered sugar
Directions:
1. Preheat oven to 375F.
2. Mix shortening, water, vanilla, and egg white thoroughly. Add cake mix, nuts, and chocolate chips until dough holds together. Roll into one-inch balls. Place about two inches apart on ungreased cookie sheet.
3. Bake until almost set, about ten minutes. While warm dip cookies in powdered sugar, cool.
Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Cranberry Orange
Snickersnaps
Butterscotch Spice
Mint Chocolate Pudding
Cookie Baking Day 2011
Cookie Baking Day 2010
Tuesday, January 1, 2013
Happy New Year! I hope 2013 brings you smiles and lots of good eats! To ring in the new year with friends, I baked these Mini Champagne Cupcakes. I love a good boozy cupcake and thought the champagne twist would be perfect for a celebration. I decided to make them mini so folks could grab a bite at a time instead of committing to a full-sized cupcake while partying. I must say, they are super cute with the silver and gold foil cupcake liners and the matching sprinkles on top!
So, how’s it taste?
You know I’m not a fan of white cake. I pretty much hate it. There I said it. But these cupcakes are delicious! What? How can this be? Yep, they are mighty tasty. Hey, add champagne and I change my tune. The champagne really makes the batter light and fluffy. You can’t really taste the champagne though, unless you try really hard. If you didn’t know champagne was in the cake and frosting, you’d never notice it. They’re just simple, sweet cupcakes. But aren’t they so darn cute? I loved the coordinating liners and sprinkles on top. These would be great for a wedding as well.
I used Korbel brut champagne, which I highly recommend using a dry champagne and not a sweet one as these cupcakes are super sweet. The frosting will make your teeth hurt from the sweetness. They seemed to mellow out a bit on the sweet factor after the frosting set, which I preferred. The mini size was perfect since you can pop them in your mouth. I think a full-size cupcake this sweet would be overkill. I would have liked to have tasted more of the champagne, but as far as cupcakes go, these are pretty great. You could also add a few drops of food coloring to the batter and frosting and make these coordinate with just about any special occasion.
Mini Champagne Cupcakes
Ingredients:
Cupcakes
1 box white cake mix
1 1/4 cups champagne (I used Korbel brut)
1/3 cup vegetable oil
3 egg whites
Frosting
6 cups powdered sugar
1/3 cup butter, softened
1/8 tsp. salt
6 tbsp. champagne
Garnish
silver & gold sugar sprinkles
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cups in each cup of a mini muffin tin.
2. In large bowl, mix dry cake mix and champagne. Add oil and egg whites. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
3. Bake 9 to 11 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely.
4. In a large bowl beat powdered sugar, butter, and salt with electric mixer on low speed until blended. Beat in 6 tablespoons champagne. If frosting is too thick, beat in more champagne a few drops at a time. Frost cupcakes. Garnish with gold and silver sugar sprinkles.
Monday, December 31, 2012
You all know I’m a self-proclaimed chocoholic. I can’t get enough of the stuff. But you may not know how obsessed I am with it when combined with mint. Chocolate and mint are made for each other. What’s my favorite ice cream? Mint chocolate chip. What’s my favorite cookie? Well, it used to be these Mint Chocolate Chip cookies until I came across Mint Chocolate Pudding Cookies from my friend Julie over at Table for Two. Her blog is full of fantastic desserts and incredible photography, so I knew these wouldn’t disappoint.
So, how’s it taste?
Oh my word. They are the end all, be all of chocolate mint cookies. They are so chocolatey, yet the mint is just right. I don’t know what magic the pudding mix is working, but the level of chocolate is sinful. It’s so rich and decadent and the mint balances it out. You can smell the mint, but it’s not overpowering the entire cookie. They’re soft, too, which is how I prefer most cookies. I could not stop eating these. I seriously considered not including them in our batch of cookies that I send to friends and bring to work because I wanted them all to myself. I would have felt too guilty keeping these from the masses though!
We purposely make our cookies on the small side for cookie baking day since we have so many varieties, so feel free to make them larger. You can also save a sprinkling of the Andes mint chips to decorate the tops before they bake since they don’t show much. There’s definitely another batch of these in my future…and I may or may not be sharing!
Mint Chocolate Pudding Cookies
Ingredients:
1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package of instant chocolate fudge pudding mix
2 large eggs
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1/4 cup Dutch-processed cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup Andes mint baking chips
Directions:
1. Preheat oven to 350F degrees. Line baking sheets with parchment paper.
2. Using a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
3. Add the flour, cocoa powder, baking soda, and salt until just combined. Fold in the mint chips.
4. Drop cookie dough onto prepared baking sheet by rounded tablespoons and bake for 10 minutes or until set.
5. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely. Store in an airtight container for up to 5 days.
Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Cranberry Orange
Snickersnaps
Butterscotch Spice
Mexican Wedding
Cookie Baking Day 2011
Cookie Baking Day 2010
Sunday, December 30, 2012
Another great batch of cookies from Cookie Baking Day 2012 are these Butterscotch Spice Cookies. I found them on the Duncan Hines web site a year ago, but decided not to make them. Then a few months ago, while I was baking Apple Cider Cupcakes, I looked on the back of the cake mix box and there was the recipe for Butterscotch Spice Cookies. They sounded so good and I knew they had to make the list this year.
So, how’s it taste?
If you’re a fan of butterscotch, you’ll love these. I’m a fan, but I always forget about butterscotch chips and head for the semisweet. Their flavor is nicely complimented by the spices in the cake mix. Since these cookies start out from a cake mix, they are incredibly easy to make. Be warned the dough is really greasy. Almost to the point you think they won’t turn out well. But press on because they are awesome! Once they bake, they lose that greasy sheen and turn into super tasty cookies.
Butterscotch Spice Cookies
Ingredients:
1 box Duncan Hines® Moist Deluxe® Spice Cake Mix
2 large eggs
1/2 cup vegetable oil
1 tsp. vanilla
1 cup butterscotch chips
Directions:
1. Preheat oven to 375°F
2. Combine cake mix, eggs, oil, and vanilla in large bowl. Beat at low speed with electric mixer until blended. Stir in butterscotch chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
3. Bake at 375°F for 8 to 10 minutes, or until set. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Cranberry Orange
Snickersnaps
Mint Chocolate Pudding
Mexican Wedding
Cookie Baking Day 2011
Cookie Baking Day 2010
Saturday, December 29, 2012
I found this fun mashup of two cookie favorites on Pinterest. Snickersnaps are combination of a gingersnap and a snickerdoodle cookie. I would have never thought to mashup cookies and now my mind is churning on all different kinds of cookie mashup possibilities. You could also call these Gingerdoodles, but that sounds like a odd dog breed to me. The two together made a great addition to our cookie baking day!
So, how’s it taste?
I’ll admit I’m not a fan of snickerdoodles. They are such a boring cookie to me, but I couldn’t resist creating this mashup. I love gingersnaps and the combination of the two seem like such a great holiday pairing. They turned out really great. The spice of the gingersnap cookie mixed with a few bites of the cinnamon-sugary snickerdoodle was fantastic. I liked the way each cookie came out a bit different with it’s mix.
Although we really enjoyed these, I think there’s better recipes for both that would really make this cookie outstanding. The gingersnap recipe is a tad bit lacking in the spice department and the snickerdoodles were too soft. The recipes we used weren’t equal, so we were left with a lot more of gingersnap dough than the snickerdoodle dough. I’ll also note that this recipe is time consuming. Rolling each individual cookie dough into its sugar mixture and then rolling both together quickly loses its charm. This was the first cookie we made on cookie baking day and I’m glad we got it over with early. The end result was tasty, but the process was more involved than we would have liked.
Snickersnaps
Ingredients:
Snickerdoodle Dough
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tbsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cream of tartar
1 tbsp. cinnamon + 3 tbsp. granulated sugar for rolling cookies
Gingersnap Dough
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/4 cup granulated sugar for rolling cookies
Directions:
1. For the snickerdoodles, cream together shortening and sugar. Add egg and vanilla and mix well until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough.
2. For the gingersnaps, cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed. Put 1/4 cup sugar in a small bowl and set aside for rolling dough.
3. Preheat oven to 350°F. Lightly grease baking sheets with non-stick cooking spray (or line with parchment paper) and set aside.
4. Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon sugar.
5. Place both doughs together and gently roll or shape together.
6. Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.
Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Cranberry Orange
Butterscotch Spice
Mint Chocolate Pudding
Mexican Wedding
Cookie Baking Day 2011
Cookie Baking Day 2010
Friday, December 28, 2012
Cookie Baking Day 2012 was in the books a few weeks ago and boy did we bake up some goodies. Usually there’s one cookie that we don’t love, but this year they were all spectacular. These Cranberry Orange Cookies were a nice surprise at how well they turned out. They were actually best the next day. I was a little apprehensive with the spices, but we pressed on with the recipe and it didn’t disappoint.
So, how’s it taste?
For such tiny bites, they were bursting with cranberry and orange flavor. They were pretty good fresh from the oven, but they were great the next day. The cranberry and orange flavors got stronger and I liked them even more. We made some with red sugar and the lighter ones in the picture above are made with coarse white sugar. The finer, red sugar worked best. The cookies stayed soft and the hint of allspice and cloves was perfect. I was hesitant about adding the spices because I wanted the fruit to shine, but I’m glad we did. The spice doesn’t overpower at all, but brings everything together.
Cranberry Orange Cookies
Ingredients:
3/4 cup dried cranberries
3/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. finely grated orange zest
1/2 tsp. salt
1/4 tsp. ground allspice
Pinch of ground cloves
1 stick cold unsalted butter, cut into small pieces
1/4 cup cranberry juice cocktail
1/2 tsp. red food coloring
1/2 tsp. vanilla extract
1 large egg, lightly beaten
Red sanding sugar, for rolling
Directions:
1. Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice, and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
2. Combine the cranberry juice, food coloring, and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
3. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Snickersnaps
Butterscotch Spice
Mint Chocolate Pudding
Mexican Wedding
Cookie Baking Day 2011
Cookie Baking Day 2010
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