,

Icebox Cookies (1/2)

These are thin, crisp, and crunchy

3/4 cups sifted ail purpose flour

1/4 teaspoon salt (omit if you use salted butter) 1/2teaspoon bakl ng soda

1/2 teaspoon ginger

1/4 pound (1 stick) unsalted butter 1/2 teaspoon vanilla extract

1/2 cup granulated sugar (may reduce 1/8 cup) 1/2 cup dark brown sugar, firmly packed

1 egg

1 1/2 cups of old fashioned cooking (not instant) oatmeal 2 ounces (generous 1/2 cup) walnuts cut medium fine

1, Sift together flour, salt, baking soda, and ginger. Set aside

2. Cream butter, add vanilla and both sugars, and beat well

3. Add the eggs one at a time and beat to incorporate well after each addition

4. Gradually add the sifted dry ingredients, then oatmeal and walnuts

5. Spread out one piece of wax paper or plastic wrap. Make the dough into two strips about 9-10 inches long, 3 inches wide and 1-1.5 inches thick. Wrap the dough in the wax paper and place in the freezer for and , hour or two (or longer if you wish), until the dough is firm enough to

slice.

6. Cut the dough with a thin, sharp knife into Y4 inch slices and place them on foiled baking sheet 2 inches apart (these will spread). Bake in preheated oven at 350F for 12 minutes(reverse the baking sheet top to bottom once during baking to insure even browning)

7. Total quantity about 40 cookies.

I

riginai Recipe Ingredients

1 4 (1 ounce) squares unsweetened chocolate

2 3/4 cup butter

3 2 cups white sugar

4 3 eggs

5 1 teaspoon vanilla extract

6 1 cup all-purpose flour

7 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (180 degrees C).

2. . Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.

3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.

4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

112 as Many People

·5. Ingredients

1 2 (1 ounce) squares unsweetened chocolate 2 1/4 cup and 2 tablespoons butter

3 1 cup white sugar

4 1-1/2 eggs

5 1/2 teaspoon vanilla extract 6 1/2 cup all-purpose flour

7 2/3 cup and 1 tablespoon chopped walnuts

Directions

L Preheat oven to 350 degrees F (180 degrees C).

2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.

3, Stir until chocolate is melted. Stir in sugar. Mix In eggs and vanilla, Stir in flour and nuts.

4, Spread in greased 13 x.9 inch pan. Bake for 35 minutes (do not overbake).

Recipe for half as many people as the recipe calls for Ingredients: *6 cups of plain popcorn {3 ounces}

* 112 cup of roasted, salted cocktail peanuts {3 ounces} * 1 stick {112 cup} of unsalted butter

* 1/2 {1/2 pound} box light brown sugar {about 1 1/4 cups} * 1/4 cup light corn syrup

* 1/4 teaspoon baking soda

Directions: Put popcorn in a large oiled roasting pan and top with peanuts.

Melt butter in a 3-quart heavy saucepan over medium heat. Add sugar and

corn syrup and bring to a boil (still over medium heat), without stirring, with a

deep-fat thermometer hooked to side, until the thermometer registers 250F, 5

to 8 minutes.

Immediately turn off heat and add soda, stirring until mixture lightens in color

and changes texture, about 30 seconds. Pour mixture evenly over popcorn,

quickly stirring with two wooden spoons to coat popcorn as much as possible.

Spread caramel popcorn evenly in pan and let cool until caramel is hardened,

about 30 minutes. Break into dessert size clusters pressing together as

necessary.

Directions

/

Fraction Recipe Challenge Mini-Project by Nate Prisco

Marble Brownies: Original Recipe

1 pk of brownie mix 1 egg

3/4 pkg of cream cheese 1/3 cup of sugar

112 teaspoon of vanilla

1/2 cup of chocolate or white chips

"

Preheat oven 350 degrees. Prepare brownie mix as directed on

package. Spread into greased 13x9 inch pan. Beat cream cheese with a mixer until creamy. Add sugar, egg and vanilla. Mix well.

Drop by tablespoonfuls over brownie batter. Swirl with knife. Bake 35 minutes. Remove from oven and cool before cutting.

Serve. Yumm

ill

Original Recipe

Fudgy Peanut Butter Chocolate Chip Brownies 112 cup peanut butter

1/3 cup butter, softened

2/3 cup white sugar

112 cup brown sugar, packed 2 eggs

112 teaspoon vanilla 1 cup flour

1 teaspoon baking powder 114 teaspoon salt

1 cup chocolate chips

Makes: 12 servings

TRI COLORE SALAD (original) Ingredients

e 2% cups freshly grated Parmesan

e 3 heads endive, cored and separated into whole leaves

• 1 head radicchio, separated into whole leaves

• 3 cups lightly packed aruqula, stems removed .i tablespoon freshly grated Parmesan

For the dressing&::

• 3 medium garlic cloves

• 6 oil-packed anchovy fillets, minced

" % teaspoon finely ground sea salt, preferably gray salt " 1 tablespoon Champagne vinegar

• 1 tablespoon Dijon mustard

" % tablespoon fresh lemon juice

GO % teaspoon Worcestershire sauce

• 1 dash hot sauce (recommended: Tabasco)

" % teaspoon fresh coarsely ground black pepper " % cup pure olive oil

• % cup freshly grated Parmesan

For the crackers:

Directions

To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a' small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressinq.)

To make the crackers: Heat an 8-inch nonstick skillet over medium heat Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer thai fiils the bottom of the skillet The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully tum the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the rernaininq cheese.

In a large bow! combine the endive, radicchio, and aruqula, Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Pannesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. serve immediately.

Oatmeal Cookies

'',

} Original:

• 3 cups of oats

• 1Y2 cups of flour

• 1 teaspoon vanilla

• 1 cup butter

• 1Y2 cups brown sugar

• Y2 cup of white sugar

• 2 eggs

• X cu p of grated ca rrots

• 1 teaspoon of baking soda

• 1 teaspoon cinnamon

Question 1:

• lY2 cups of oats

• % cup of flour

• Y2 a teaspoon of vanilla

• X a cup of butter

• % cup of brown sugar

• % cup of white sugar

• 1 egg

• X a cup of grated carrots

• X a teaspoon of baking soda

• Y2 a teaspoon of cinnamon

Question 2:

• 9 cups of oats

• 4Yz cups of flour

• 3 teaspoons of vanilla

• 3 cups of butter

• 4Yz cups of brown sugar

• lYz cup of white sugar

• 6 eggs

• lYz cups of grated carrots

• 3 teaspoons of baking soda

• 3 teaspoons of cinnamon

1, B

\ \ onus:

• 1 cup of oats

• Yz cup offlour

• % teaspoons of vanilla

• % cup of butter

• Yz cup of brown sugar

• Ys cup of white sugar

• % of an egg

• Ys cup of grated carrots

• Y3 teaspoon of baking soda

• % teaspoon of cinnamon

Heat the oven to 3500 F. Beat together butters and sugars. Add eggs and vanilla. Beat well. Add flour, baking soda and cinnamon. Mix well. Drop teaspoons on an ungreased baking sheet. Bake for about 10 minutes or until golden brown. Makes about 3 dozen.

Eric He Math

HR231

2-23-11 Cupcake Recipe

Original Recipe

You will need 3 1/2 cups of flower, 1/2 cup of milk, 1/2 cup of olive oil, 4 eggs, and 1/3 cup of dried cranberries. Blend all together. Put it in the oven at 375 degrees Fahrenheit for 15 minutes. This will make 6 large cupcakes for 6 people.

Recipe number 2

You will need 1 3/4 cups of flour, 1/4 cups of milk, 1/4 cups of olive oil, 2 eggs, and 1/6 cup of dried cranberries. Blend it all together. Put it into the oven at 375 degrees Fahrenheit for 15 minutes. This will make 3 large cup cakes for 3 people.

Recipe number 3

You will need 10 1/2 cups of flower, 11/2 cups of milk, 11/2 cups of olive oil, 12

"

eggs, and 1 cup of dried cranberries. Blend It all together. Put it in the oven at 375

degrees Fahrenheit for 15 minutes. This will make 18 large cupcakes for 18 people.

u will need 11/6 cups of flower, 1/6 cups of milk, 1/6 cups of olive oil} 11/3 and 1/9 cups of cranberries. Blend it all together. Put it in the oven at 375 Fahrenheit for 15 minutes. This will make

I

Recipe for Chocolate Chocolate-Chip Cookies (Original)

Ingredients

• 1 cup butter, softened

• 1 112 cups white sugar • 2 eggs

• 2 teaspoons vanilla extract • 2 cups all-purpose flour • 2/3 cup cocoa powder

• 3/4 teaspoon baking soda • 1/4 teaspoon salt

• 2 cups semisweet chocolate chips • 112 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, beat butter, sugar, eggs, and vanilla until1ight and fluffy. Combine

the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.

Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake for 8 minutes in the preheated oven, or just until set. Cool slightly on the

cookie sheets before transferring to wire racks to cool completely.

·'

Linda Ting Math

2123/11

Mini-Project

Sugar Cookies

Makes 48 servings

I

lents

" 2 3/4 cups ail-purpose flour

.. 1 teaspoon baking soda

.. 1/2 teaspoon baking powder

III> 1 cup butter, softened

.. 1 1/2 cups white sugar

" 1 egg

III> 1 teaspoon van! lla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and suqar until smooth. Beat in egg and vanilla. Gradually

blend in the dry ingredients. Roll rounded teaspoonfuls of dough into and place onto un greased

cookie sheets.

3. Bake 8 10 min Lites in the preheated oven, or until Let stand on cookie sheet two minutes

before to coolon wire racks .

GOODNESS GRACIOUS GINGER COOKIE RECIPE (REGULAR)

Ingredients:

1;2 stick softened butter

liz c packed light brown sugar Yz c molasses

1 tsp vanilla extract 3 liz c flour

I tsp baking soda 'i4 tsp salt

1 T. ginger

liz tsp cinnamon 'i4tsp cloves

Y4 c water

Steps:

8. Preheat the oven to 375 degree F

9, Cream the butter and sugar in the largest mixing bowl.

10.Mix the dry ingredients together. Add them to the wet mixture. Mix well. Use the lowest speed on your mixer.

1 1. Mix in the water.

I2.No chilling is necessary for these cutout cookies. Roll out the dough.

Cut out round shapes.

13.Move the cutout dough to the greased cookie sheets. Bake for 8 to 10 minutes.

l-l.Allow the cookie to cool down before eating them.

An ne~;\~,W\A

1

i \~.

~

Ingredients

• 1/2 cup butter
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 4 cups confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter, melted
• 112 cup milk
• 2 (8 ounce) packages flaked coconut Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.

2. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla untillight and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.

3. Pour the batter into the 8xl2 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then tum out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.

4. To make the Icing: In a large bowl, combine confectioners' sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.

5. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container.

U sing a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

Chocolate Chip Cookies

2 1/4 cups all-purpose flour

• 112 teaspoon baking soda

• 1 cup (2 sticks) unsalted butter, room temperature

• 112 cup granulated sugar

• 3/4 cup packed light-brown sugar II 1 teaspoon salt

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed untillight and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper._

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Remove from oven, and let coolon baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Directions:

Chocolate Chip Cookies (Makes about 50 cookies) (original)

Gabby DeGregorio

Ingredients:

'l4 pound butter

'li teaspoon salt

12 cup dark brown sugar

Y; teaspoon baking soda

Yi cup granulated sugar

'li cup uncooked oatmeal

1 egg

6 ounces semi-sweet chocolate chips (l cup)

% teaspoon vanilla

1 118 cups flour

Preheat oven to 375 degrees and grease some cookie sheets. Cream the butter, then gradually add the two sugars, beating until light and smooth. Beat in the egg and the vanilla. Mix the flour, salt, and baking soda together and add it to the first mixture, blending well. Stir in the oatmeal and the chocolate chips. Drop by teaspoonfuls onto the cookie sheets about one inch apart and bake for 8~ 1 0 minutes or until lightly browned.

-

~------------------------------~~--------------------------------------------------,.

Caramel and M&M's Homemade Ice cream

What you'll need:

• 1 tablespoon sugar

• 1/2 cup milk or half & half

• 1/4 teaspoon vanilla

• 6 tablespoons rock salt

• 1 pint-size plastic food storage bag (e.g., Ziploc)

• 1 gallon-size plastic food storage bag

• Ice cubes

• 3/4 tablespoon caramel

.• 115 cup ofM&M's

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.

2. Put milk, vanilla, caramel, M&M's, and sugar into the small bag, and seal it.

3. Place the small bag inside the large one, and seal it again carefully. 4. 'Shake until the mixture is ice cream, which takes about 5 minutes. 5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Serves one scoop.

HALF AS MANY=

What you'll need:

• 1/2 tablespoon sugar

• 1/4 cup milk or half & half

• 1/8 teaspoon vanilla

• 6 tablespoons rock salt

• 1 pint-size plastic food storage bag (e.g., Ziploc)

• 1 gallon-size plastic food storage bag

• Ice cubes

• 3/8 tablespoon caramel

• 1110 cup ofM&M's

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.

Fraction recipe challenge

recipe for cream puffs

1/2 cup of water

1/4 cup of margarine or butter 1/2 cup of all purpose flower 1/4 teaspoon of salt

2 eggs

heat oven to 425 degrees cook for 30-40 min or until puffed and golden brown. ,

By Alex Longo

Original cookie reCIpe

Ingredients

o 5 Tbsp butter, softened

o 3 Tbsp maple syrup or pancake syrup (not reduced calorie)

o 1/2 cup packed light brown sugar

o 1/4 cup granulated sugar

o 1 tsp vanilla extract

o 2 Tbsp beaten egg (or 2 Tbsp egg substitute)

o 1 cup all-purpose flour

o 1/4 tsp each baking soda and salt

o 6 oz (1 cup) semisweet or milk chocolate chips (or coarsely chopped chocolate)

Directions

Heat oven to 3750 F. Line 2 baking sheets with parchment paper or coat with nonstick spray.

Beat butter, syrup and both sugars in a large bowl with mixer on medium-high speed 1 minute or until light and fluffy, scraping bowl as needed. Add vanilla and egg; beat until well blended.

Whisk flour, baking soda and salt in a medium bowl to mix. With mixer on low speed, slowly add to butter mixture until just combined. Stir in

chocolate chips.

Using a cookie scoop (2 Tbsp capacity), drop dough 3 in. apart on baking sheets (dough will spread upon baking).

Bake 10 to 12 minutes or until just brown around edges. Let cool slightly on sheet on a wire rack before removing cookies to rack to cool completely. Store airtight at room temperature up to 1 week.

Co fl 1'10 ( ts: .

Two - Tone Fudge Brownies

1 cup (6 ounces) chocolate chips

1 teaspoon vanilla extract

1 t cups of all-purpose flour

~ cup of butter or margarine, softened

1 cup of sugar

3 eggs

t teaspoon of baking soda

COOKIE DOUGH LAYER:

t cup of butter or margarine, softened

t cup of packed brown sugar

t cup of sugar

3 tablespoons of milk

1 teaspoon of vanilla extract

1 cup of all - purpose flour

1 cup (6 ounces) chocolate chips

In a microwave safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Spread into a greased 13X9inch baking pan. Bake at 350 for 16-22 minutes or until a toothpick inserted near the center comes out clean. Coo) on a wire rack.

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

Yield: 4 dozen

/j

:~} e (~r) [) 0 lei n

1 cup vanilla ice cream

11/2 cups of low fat milk

1/3' cup malted milk powder '

1/4 cup chocolate syrup

1/2 banana peeled and frozen

1 cup ice cubes

Made for 4 people

\

The Original FalDilyBe~ipe OatDleal ':;ookies !

Ingredients:

• 1 cup of butter

• % cup of brown sugar

• 'li cup of white sugar

• 2 eggs

.• 1f4 teaspoon of vanilla extract

.. 1 'li cups of flour

• 1 teaspoon of baking soda

• 1 teaspoon of cinnamon • '3 cups of oats

• 1 cup of raisins

• Y2 cup of grated carrots

Directions:

Heat the oven to 3500 F. Beat together butter and sugars. Add eggs and vanilla. Beat well. Add flour, baking soda, and cinnamon. Mix well. Add oats, raisins, and carrots. Mix well. Bake for about 10 minutes until golden brown.

Makes about 3 dozen.

2 cans (14 . S oz. each) diced tomatoes 1 CaD (4 oz.) diced green chilies

lit cup thinly sliced green onion

1,1 cup cbopped fresh parsley or cilantra 2 tablespoons lemon or lime juice·

1/8 teaspoon pepper

1 clove garlic, miDced

'It teaspoon salt, or to taste

. Pancit Recipe Original

Ingredients

1 tablespoon olive oil 2 cloves of garlic

1 small onion

112 chicken breast cut up in strips 112 cup carrots, shredded

112 cup cabbage, shredded

1/2 cup celery, shredded

2 tablespoon green onions chopped 1 teaspoon soy sauce

1 sprinkling fish sauce 1 dash pepper

1 4 oz. package rice noodles 2 cups of water

2 tablespoon water A little sesame oil

Directions

1. Heat the olive oil in a saute pan.

2. Add the chicken,carrots, celery and cabbage.

3. Add the soy sauce and fish sauce.

4. Add the 2 tablespoons of water.

5. Set the saute pan to the side.

6. Put the 2 cups of water in a sauce pan.

7. Add the rice noodles.

8. Cook the rice noodles until it's soft.

9. Add the noodles into the saute pan and mix it

10. Sprinkle a little sesame oil.

11. Cool the Pancit.

Serves 6

Original Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients~

.. 2-1/4 cups flour

.. 1 teaspoon baking soda flO 1 teaspoon salt

• 1 cup butter, softened .. 3/4 cup sugar

• 3/4 cup firmly packed brown sugar

• 1 teaspoon vanilla extract <II 2 eggs

GO 2 cups semi-sweet chocolate chips

4> 3/4 cup pecans or walnuts, lightly toasted

Preparation: Preheat oven to 375 degrees F. Spray cooking oil on cookie sheet and then wipe-off with a paper towel. In a small bowl, combine first 3 ingredients. Ina larger bowl, or the bowl of a stand mixer, cream the butter and sugars. Scrape sides. Add vanilla and eggs. Completely combine. Gradually add flour to mixture. Mix well 'after each addition. Stir in chips and nuts. Drop batter by rounded teaspoonfuls on to prepared cookie sheets. Bake for 8 to 10 minutes.

Recipe for half as many people

Ingredients:

1-1/8 cups of flour

V2 teaspoons of baking soda

1/2 teaspoons of butter

112 cup of butter, softened

3/8 cup of sugar

3/8 cup firmly packed down brown sugar

112 teaspoon of vanilla extract

TRIPLE CHOCOlATE D£VIL DROPS

lruJredients

• 2 Cups All purpose flour flour
• % Cup cocoa powder
• 1 Teaspoon baking powder
• * Teaspoon baking soda
• * Teaspoon salt
• %. Cup butter, softened
• 1 % Cups sugar
• 2 Eggs
• 1 * Teaspoons vanilla extract
• -% Cup sour cream
• 1 Cup chocolate chips
• 4 Ounces white chocolate, chopped To make the cookies.

1. Position a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Lightly

grease to baking sheets.

2. Shift together the flour, cocoa powder/baking soda, and salt into a medium bowl. Gently whisk

. ~.. together to blend .

.,;,,,_ 3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium

speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scrapping down the sides of the bowl as necessary. Mix the vanilla extract. At low speed add the dry ingredients in three additions, and mixing until just combined. Using a wooden spoon, stir in the chocolate ships.

4. Drop the dough by tablespoons onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies, one sheet at a time, for 12 to 15 minutes, or until no impression is left when you touch a cookie very lightly with a finger. Transfer the cookies to a wire rack.

To make the white daOtolate drizzle

5. In a double hoiler~ melt the white dtOtolate o,,"er harely s:inunering water~ stirring frequently .~rape the melted t!holrolate into a small sealable plastie bag and seal the bag~ lJsmg seUsor~ t!ut a tiny hole in one of the bottom eornersol the bag.

6. Arrange the eookies on a wire raek set o,,"er a baking sheet. Drizzle the white ehoeolate over the t!ookies in thin paraHellines.Befrigerate the eookies lor 5 ndnutes~ or just until the t!hOtolate is set.

SERVES: 72