Cook's Corner: A Recipe Sharing Thread.

[Darkfire]

Whats a ..."Boddington"?

http://lmgtfy.com/?q=Boddington

[Tony Wazz]

Wolfy: We cook pork loin the same without the Worechestershire. We will have to try it with the sause to see hwo it goes!



Easy beef soup:

~ leftover beef (stew meat, cut up roast, leftover steak...) can sub in portabello mushrooms for meat, too!
~4 carrots, think sliced
~4 celery sticks, thick sliced (I add the leafy tops even)
~ one onion, diced or chopped (doesn't matter white, yellow, red..)
~ 2-4 cloves garlic (whole or diced)
~ one can diced tomoates, NOT drained
~ 1/4 cup barley (I add a handful)
~bit of rosemary or a bay leaf, if desired
~salt/pepper to taste
~ Water to cover the above stuff!

I normally add the beef and water and boil on high heat while I chop up the rest. By the time I have chpped everything up (about 10 minutes), the beef/water is at a boil and I skim the surface, then toss in everything else. Cook on medium about 10 more minutes, until the carrots just start getting slightly soft.

I'll get this started when I come home from work in the mornings, and set it to a low heat. When I go to sleep, my evening meal is done and I can turn off the stove.

We do this when Candy makes a roast,steak or shishkabobs, I make soup the next day out of the leftover meat. We have steamed carrots and onions with many beef meals, so those leftovers also go right into the soup! Same with diced potatoes!

If you are not a meat eater, then sub the meat for portabello mushrooms or add both if you are a meat eater and like mushrooms, too!

[Tony Wazz]

Easy chicken/turkey soup goes almost the same way.

Differences:

~No tomatoes
~no rosemary/bay leaf
~no barley


I'll often just toss in the chicken breat, leftover turkey/chicken whole, into the pot with the rest of the veggies. The next day (or when I'm in the mood) I'll de-bone/skin the bird after the soup is done. Meat falls right off!

Sometimes I'll save the heart,gizzard and neck which make a yummy broth, even if you don't eat those parts (I do, yummy!).

[Cameron Klym]

Ahh..that Boddington.(Remember ..never totally trust Wickipedia.)

[Pathos Street]

Ooh, I just found this thread. I love cooking and eating.

Here's a clam chowder recipe I improvised.

4 lbs potatoes, peeled and cubed (I use 2 lb unpeeled red potatoes and 2 lb peeled yukon gold, ymmv)
1 1/2 cup carrot, chopped
1 1/2 cup celery, chopped
2 cup onion, minced
4 8 oz bottles of clam juice
1 1/2 lbs (around 24 oz) minced clams (fresh is ideal, canned if not available.)
8 slices hickory-smoked bacon, cut into pieces
1/4 cup butter
2 bay leaves
2 tsp smoked paprika
2 tsp garlic powder
2 tsp white pepper
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
2 tbsp flour
1 qt half and half
Black pepper
Salt
Red wine vinegar

I start by boiling the potatoes in the clam juice with the bay leaves. While that's finishing up, I fry up the bacon until it's starting to get crispy and brown. I toss the butter and carrots into the bacon grease, and then after a few minutes the celery, onion, spices, and flour. I cook it until the raw flour taste is gone and the onions are transparent. Then I add the boiled potatoes and clam juice, stirring until the pot is simmering (but not boiling). Stir in the minced clams and let it simmer five minutes or so, then add the half and half and bring it back to a simmer. Add salt and pepper to taste. Just before serving add a splash of red wine vinegar to taste.

[Brayon]

This is what I'm fixing tonight, and yes I am putting beans in it.

Chili
Ingredients
• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. Extra step: rinse the beef to remove more fat/grease

2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Original source: http://allrecipes.com/recipe/its-chili- ... etail.aspx

Serving it with Rice, and Cheese.

[Brayon]

As requested by Nh4 and his rumbling tummy on irc



Simple quick and oh so yummy

[Olaf]

A recipe from my dear friend Jim Terry (All the vegetarian ingredients can be substituted with real meat.. duh):

Red beans and rice is a traditional New Orleans meal, which misleadingly includes things that are neither red, nor beans, nor rice. DECEPTION! How can a stupid person possibly cope with this? How can a vegetarian sissy up this manliest of dishes? Fortunately I am here to help.

PREPARATION TIME:
30-40 minutes active
Somewhere between 2 and 40 hours cooking time, depending on how much of my advice you ignore

SHIT YOU NEED:

Red beans:
Kidney beans, either 1 pound dry (the right way) or about 3 pounds canned (the Jim way)

Rice:
Rice (recommended quantity: a shitload)

Noncommissioned ingredients:
1 big motherfuckin' onion
1 bell pepper of your favorite color
5 ribs of celery
A fistful of garlic (adjust to taste; 8 cloves for manly garlic lovers, 4-6 for boyish garlic friends with benefits, 2-3 if you're Edward Cullen). Mince this before you start cooking.
2 vegetarian sausages (up to twice that much would probably be fine)
Some amount of vegetarian lunch meat (I used 5 slices)
Olive oil (2 tbsp. should get you by)

Seasonings:
A wrinkle of thyme (1-2 tsp)
2 tablespoons parsley
Satanic peppers (ground red and black, mixed in equal proportions; I used maybe a tablespoon of each)
2 bay leaves
Small amounts of salt, to taste (add maybe a teaspoon at a time until you hit the right balance)

Garnish:
Tabasco sauce
Small amounts of green onions (I skipped this)

SHIT YOU DO:

1. If you were a fancypants and got dry beans, cover them in water and soak for at least 8 hours, then drain. Otherwise, drain 3 cans worth of beans and set aside.
2. Chop the onion, celery, and pepper. You are in the presence of a holy trinity, so feel free to either say a prayer or detonate an atomic weapon. Heat up some olive oil for a minute in a pan, then reduce heat to simmer, add vegetables, and saute until tender and translucent (should be a few minutes).
3. Mix in the garlic and all seasonings except salt. Let that simmer for a few minutes, stirring a few times. (This will smell really fucking good.) Add in veggie meats.
4. Throw drained beans and everything in the pan into a pot. Add just enough water to cover everything, stir, cover pot, and heat to a boil. Once it boils, remove the cover and reduce heat to low-medium. Add salt to taste. You're going to leave that there for about two hours, stirring occasionally. The idea here is that the water will soak into and soften everything, while the remaining liquid will form a thick, rich, creamy sauce.
5. Remove from heat. What you've made here is basically American curry, and it follows curry rules; if you give it time to cool, refrigerate it, let it soak in its own deliciousness for a day, then reheat, the spices and sauce will permeate the solid ingredients, and it will taste better. But it's still really good if you don't, and I respect that most of us don't plan our meals a day in advance.
6. When you decide to serve it, cook up some tasty rice according to package instructions. Remove bay leaves from beans. Spoon some rice onto a plate, ladle out the bean mixture on top of it, sprinkle a few dashes of tabasco sauce on to your preference, and garnish with a bit of green onions.

Serves: a lot. These are some spicy eats and you should serve with suitably thick and manly accompaniments. Good beverage choices include beer (apparently), smoothies, or, if you're channeling Mr. T, milk. French bread is also recommended.

[Lady_Ashling]

Ok so another quick one for people!

Chocolate biscuit cake

275g / 10oz Butter
150ml / 1/4 pt Golden Syrup
225g / 8oz Good Quality Chocolate
400g Packet of Digestive Biscuits (roughly crushed)
1 Packet of Maltesers
Some marshmallows(chopped never sure how much I add here!)

Cookins!

Line a 15cms/6" round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together
Add the biscuits, maltesers marshmallows. Stir well.
Transfer to prepared tin. Level it on top and press down well to avoid "air gaps". Allow to get cold and hard. Wrap completely in greaseproof paper and store in a fridge.

this ususaly takes like min to make about about 40 min to set and my little one and her friends go nuts for it!

[Brayon]

Le'Bump of this thread of Awesome.

[silverfields2]

I posted this back in Feburary in another forum but I'll stick it here too.


Last weekend my husband cooked a ham. This left us with tons of leftovers because there are only three of us in the house. We finally got down to just the ham bone and about 8ozs of ham.

So in the morning, I took that big old ham bone and used my cleaver to chop it in half to fit my crock pot. I had a pound of dried pinto beans I washed up and dumped in the pot and covered it all with water and set it to low. I dropped in a couple of dried whole chilies and walked away from it until sometime in the afternoon.

Then I had some bell peppers I needed to use up, so I coarsely diced those and and coarsely diced up a couple of onions and put them in my cast iron skillet with some melted bacon grease and started cooking those down. While I caramelized the onion and the bell peppers, I grabbed the last cloves of a bulb of garlic and sliced those up and chopped up the rest of the ham.

I removed the bones and cartilage from the slow cooker the best I could and chopped up any of the bigger chunks of meat in the pot.

I added the garlic and ham to the now caramelized peppers and onions and warmed it through and added everything in the skillet to the slow cooker.

I ended up adding 2 tsp. of salt, some freshly ground black pepper, a dash of mild but very flavorful hot pepper sauce, and a couple of tsp. of some ground chillies peppers and some frozen oregano that I had in the freezer.

I walked away for a few more hours and then we sat down to a pretty good ham and bean soup. Tasted even better after being reheated tonight.

Not a family recipe, just using what I had available.

[silverfields2]

Double post.

[amusedapathy]

Crusty Bread (To go with silverfield2s soup!! NOMMMM)

3 cups flour (try it with white first, just so you can see the consistency that you want)
1 tsp yeast (sorry, I use a lot of yeast and just keep a jar in the fridge)
1 3/4 ish... (more or less to taste) tsp salt
1 1/2 cup water

In a big bowl, whisk together your dry, and then add in the water, use your favorite spoontula to mix and blend it till everything is mixed. It's a big sloppy gooey mess don't worry, it's supposed to look like that. Cover your bowl with plastic wrap, or a towel, or a lid (seriously scientific here) and put it somewhere out of the way (middle of the kitchen table, sitting on the counter, on top of the fridge.. on your tv if you want, again, not scientific). Leave it alone...12-18 hours.. overnightish...


Pre heat your oven to 450

Big heavy dutch oven with lid - preheat it for a half hour (I use enamel covered cast iron)

While your dutch oven is pre heating, dump your bowl of dough out on a floured surface (I use a cookie sheet with like a 1/4 cup of flour on it, the edges of the cookie sheet contain the mess), it will be sticky and gooey, roll it around a little bit and make a ball. (during this rolling around in a ball phase, you can add in other stuffs, like garlic, or asiago cheese, or lemon and rosemary... the possibilities are endless... and for that part, I eyeball it, I'm lazy) Cover your little ball up with your leftover plastic wrap, or turn your big bowl upside down over it and let it rest while your dutch oven preheats. (The ball step should take you all of 5 minutes at the most)

Take your hot pot out of the oven, and toss your ball in it and listen to the satisfying little plop and fizzle as you dump your ball of dough into it. Smack the lid on that baby and toss it back in the oven for 30 minutes. Take the lid off and bake for another 15 minutes. Awesome crusty bread with endless possibilities.


((Whole wheat with this is really amazing, do 2cups whole wheat & 1 cup white flour... but up your water by dribs and drabs until it looks right.. sticky ooey and gooey, I'm really terrible at measuring things, but I think I increased the water by nearly a cup for the whole wheat.))

and this is what it looks like with some roasted garlic tossed in!

[silverfields2]

I like that bread recipe!

I've also replaced one cup of the flour with rye flour and added caraway seeds.

[K'Tomma]

Anyone know a good simple recipe with simple spices for cooking whole cornish hens?

[amusedapathy]

It's fall... or at least my calendar says it is, and it's getting chilly at night, so I decided that it was time to break out some pumpkin and spices for my hubby's birthday this week. If you need a go- to fall tasting cookie, this is a good one.

Harvest Chocolate Chip Cookies:

Preheat oven to 350 (I wound up with the best results at 375, ovens vary)

Dry:

1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 tsp nutmeg
1/2 tsp powdered ginger
1 tsp cinnamon

Mix dry together with a whisk in a large bowl and set aside.

Wet:

1 cup butter
1 1/2 cup brown sugar packed (I used splenda for baking with a glug of molasses, and it was fine. Glug is a technical term…the official conversion is 1TB molasses to 1 cup flour, if you must measure.)
2 eggs
1- 15 oz. can of pumpkin

Beat butter until soft, add in the brown sugar and beat until fluffy. Add eggs and beat well, and finally beat in the pumpkin. Add in your flour mixture in two batches, mixing well with each. The batter will still seem pretty loose, you’re not done yet.

Stir ins:

3 cups rolled oats (think Quaker oats… the pilgrim dude)
1 cup-ish Chocolate chips (seriously, who measures chocolate chips, keep adding till it looks nummy to you.)

ummm yeah, as their heading there says, stir them in. Make sure the oats and chocolate chips are well incorporated.

Drop by rounded teaspoons, bake at 350 for 12 minutes. (Maybe its the elevation here, but I found that here, 375 for 14 minutes did the trick for me. They should be golden around the edges, and still kinda puffy. They don't spread a lot when you bake them, so, you might want to flatten them.)

This makes a lot, it depends on the size of your drops (next time I'll use a cookie scoop and count how many equal portions, it's a lot, besides, I can't count now, he was up half the night, and they are his favorite kind of cookies), but I fill up my gigantic Tupperware bowl with them. If there’s any left when I get home from errands, I might post a picture.

[silverfields2]

pumpkin, butternut and acorn squash can all be used the same way.


I grew acorn squash this year. I've made muffins, pie, pudding, bars, bread and soup. planning on cake, cookies and pasta sauce. Have also stuffed them for one pot meals and served them candied, plain and with butter and fresh thyme.

Freezing the rest.

[amusedapathy]

Hello hello... so last week instead of procrasta-baking, I popped on and actually played for a little bit while taking a break from homework. Some folks in IRC begged that this thread get bumped with my chocolate chunk scones recipe. Wellllll.... I went back to homework and forgot about it. Today however, was chilly and the multiple paper writing marathon needed to be stopped for some procrasta-baking, my neighbor needs a cheering up treat. Since they are still in the oven, you don't get pictures, but you do get to learn how to make em (with the hint of coffee twist for the day).

Lissa's Choco-chunk scones
Preheat oven to 425

Prep time 5-15 minutes
bake time 10-15 minutes

3 1/4 cups of flour
1/3 cup of sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup powdered buttermilk**
3/4 cup cold butter, cubed
1 cup (cold/cool coffee)**
some chocolate - (I use about 12-14 oz of dark chocolate that I just chunk with a knife, but a bag of chocolate chips or chunks is perfect too)

In a big bowl, combine all of the dry stuff and give it a whisk, then cut* in the butter until it looks like coarse crumbs (if you've got a big food processor, ideal cheat!) Stir in the coffee until it's just moist, and then fold in the chocolate.

Knead 8-10 times on a lightly floured surface, just so that the dough isn't sticky.

Divide dough in half and form into circle(ish) shapes, and cut into wedges (6 or 8, depending on how big you want them to be)

Spread them out on a parchment lined baking sheet. Melt about a tablespoon or so of butter, and brush the tops of each lil scone with it, and then sprinkle with just a hint of sugar.

bake for 10-15 minutes until lightly browned

nom while warm....

* to cut butter into the flour, use two knives and pretend that you are making a chopped salad, or use one ofthese

** You totally can use regular buttermilk, 1 cup, but then skip the coffee... powdered buttermilk gives you the option of switching up your cup of liquid to add a different flavor profile - chai tea happens to work really well with this recipe.


alrighty... back to paper writing... Happy Baking!

[silverfields2]

I made this up tonight all by myself!

Egg Snack
makes 1 ∙ source ME!
INGREDIENTS

1 hard boiled egg, chopped
1 olive, chopped
favorite mustard to taste
mayonnaise to taste
black pepper to taste
1-2 stalks celery or a leaf of a leafy green like collard, mustard, curly endive, escarole, kale, spinach etc. washed and trimmed as desired
DIRECTIONS

Mix chopped egg and chopped olive.

Add mustard, mayo, and pepper.

Mash with the back of a fork

Stuff into celery stalk(s) or roll in a leaf.

NOTES

Variations: Use your favorite egg salad recipe or make one up. With the olive, I did not need to add more salt. You may have to adjust seasonings.

Sent from Paprika Recipe Manager

[Frannie Mouze]

Sure Christmas was just last week, and you are probably overdosed on sugary goodness right now... but... what better way to start the New Year than with yummy baked goodness (with very little effort). This is monkey bread (or pluckin' bread, depending on where you are from) smashed up with a cream cheese danish, and baked in a muffin tin for the ultimate snacking experience.


First off, preheat your oven to 400, and grease up a couple of muffin tins and set them aside. I got 15 out of a batch using larger muffin tins.

The pluckin' part

2 sheets of puff pastry dough, cut into cubes. (find this in your friendly neighborhood freezer section at the grocer)
1/4 cup (1/2 stick, 4 TB) melted butter
~~3/4 cup sugar (roughly, more or less depending your your sweets tolerance)
1TB cinnamon

Toss all of these together in a big bowl and then fill up your muffin tins about 3/4 of the way full.

The cheese danish part...

1 package of cream cheese (8oz) room temp
~~1/2 cup powdered sugar (again, your sweet tolerance)
2TB flour
1 egg
1 tsp vanilla extract (real is sooooooooooo much better than imitation vanilla flavoring, use the real stuff **see bonus below)

mix all of these together in a bowl until smooth and creamy.... (I use a fork, but feel free to use a mixer if you really want the extra cleanup).

Dollop the cream cheese equally onto your pluckin' muffins.

Bake for 15-20 minutes until golden brown.

Nom, rinse, repeat.... oh shit.. sorry, no pictures... you try making them last long enough to pose for a picture!



**BONUS:
Make your own damn vanilla extract for maximum baking deliciousness....

I tend to make it by the pint, so here's that....

1 pint mason jar (or other equivalent jar with a lid that screws on tight... USE GLASS not plastic for best taste)
(or better... just buy a pint at your local liquor store, have a shot, and then use the rest.... you have to make a little room for the vanilla beans)

10 vanilla beans (madagascar are the best, but use what you can find... or search the interwebs for some)

1 pint of your favorite booze.... Monopolova vodka and Bulliet bourbon are the two I use most often... (the bourbon imparts a yummy extra layer of flavor)

Take a sharp knife and slit the vanilla beans lengthwise.... tuck them into your jar or bottle of booze.
put in a cabinet... forget about it for 6-8 weeks... well almost forget about it... shake it once in a while...

after that... put it in smaller jars if you want and give away as gifts to your friends that bake... or be a greedy pig and keep it to yourself and bake a ton, and give away all the baked goods.

Enjoy!

[surfer69]

So this is more what NOT to eat, but:

Haribo hell

[S?retur]

Today's dinner:

One piece of meat (pork)
One salad unit (mixed leaves)
One rice unit
One sauce unit (from pork stock)

Pork meat warmed in water bath @62°C. A section of heat treated meat was detached from the bulk, and vigorously heated on both sides in buttered hot pan for 30 s. The remaining meat allowed to cool to room temperature, before division into vacuum bags, air removal by vacuum, and freezing.
Sauce heated from frozen state in water bath, reheated in microwave.
Salad allowed to thaw from frozen state in fridge (~4°C).
Rice thawed from frozen state and heated in microwave.
Salt and pepper applied to meat unit.
Balsamico vinegar applied to salad unit.
"Furikake" seasoning (egg and vegetable flavour) applied to rice unit.

Tomorrow's dinner:

One fish unit (salmon)
One rice unit
One salad unit
...

I sense a pattern...

[Frannie Mouze]

Ooey gooey goodness cupcakes (AKA Beer & a shot or two with your chocolate cake!)

This time you get a barely altered interwebs recipe... so click the link for the main recipe, my alterations are detailed below... I added a filling and changed the beer type...

This is what you're making....

The base recipe is really good, but to take it up a notch, instead of Guinness (which is honestly divine) use a good chocolate porter or stout (Meantime would be excellent for this if you can get it).

After you cool the cupcakes, cut a little circle in the top of each cupcake, and pull out a cork sized "plug" of cupcake---- fill this opening with whipped cream with a couple of tablespoons of Jameson (or whiskey of your choosing) whipped in with the cream (lightly sweetened if you want to) then top generously with the Irish cream frosting.

Sorry, they didn't last long enough for pictures


***I first made these using a cheater method years ago, but if you prefer the convenience of baking with prepackaged stuff.... Your favorite boxed chocolate cake mix (use the beer instead of water), instead whipping your own cream, stir the whiskey into a tub of cool whip, and pick a yummy vanilla or chocolate frosting in a can, and stir in the Irish cream.

[Katroine]

Tis the season!
(For Hamlet and, of course, all)

Classic Cut Out Sugar Cookie
Be warned, this batch makes a TON of cookies so you can cut in half if you wish.

1 1/2 cups of butter, softened
2 cups of white sugar
4 eggs
1 teaspoon of vanilla extract
5 cups of flour (sifted)
2 teaspoons baking powder
1 teaspoon of salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt.
Cover and chill dough, at least an hour (I do overnight). It can be frozen too, so you can make far ahead.

Preheat oven to 400F degrees.
Roll dough on floured surface/counter to about 1/4 inch thickness. Cut into cute shapes with cookie cutter.
Place about 1 inch apart on ungreased cookie sheets.

Here's the hard part. I bake for about 4 minutes, at higher altitude. Watch your first batch for time. You don't want the edges to burn. They will still look light, but not doughy.

Cool completely on cooling rack before frosting.


This is the frosting I use (it's delicious).

Frosting

2/3 cup of butter, softened
4 cups of confectioners sugar (powdered)
2 tablespoons of milk
1 teaspoon of vanilla extra

(if too thick add more milk, too thin, add more sugar)

Cream together butter, sugar, milk, and vanilla until light and fluffy (or thinner if you like it more like royal icing) and frost those cookies! I add sprinkles and the like right after I frost while still wet. If you want, you can add gel coloring to make the frosting different colors, too.

[silverfields2]

I blame Amby:

Peanut Butter Cookies

Cookies, Dessert
Servings: 20 cookies Source: Sheet Pan Suppers, Molly Gilvert, page 264
INGREDIENTS

1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup packed dark brown sugar
1 large egg
½ teaspoon pure vanilla extract
DESCRIPTION

The author recommends using processed (not “natural”) peanut butter. I have no idea what that means. I used organic-no-sugar-added peanut butter.

DIRECTIONS

1. Preheat the oven to 350° F with a rack in the center position. Line a sheet pan with parchment paper.

2. Whisk together the flour, salt, and baking soda in a small bowl.

3. Beat the butter and peanut butter in a stand mixer fitted with the paddle, or in a large bowl with a handheld electric mixer on high speed, until smooth, about 2 minutes.

4. Add the brown sugar and continue to beat until the mixture is light and fluffy, about 2 minutes more. Add the egg and vanilla and beat to combine.

5. Add the flour mixture all at once and mix on low speed until the dough just comes together. If it is very soft, refrigerate it to firm up, about 1 hour.

6. Scoop the dough into the prepared pan in 1¾ inch mounds (the author likes to use an ice cream scoop), spacing them evenly apart. Use a well-floured fork to gently press a crosshatch pattern into each cookie.

7. Bake the cookies until they have spread and browned at the edges, but are still quite soft, exactly 12 minutes. Let the cookies cool slightly on the pan before enjoying.

The cookies will keep, in an airtight container at room temperature, for about 1 week. (Alternatively, you can freeze them, tightly wrapped in plastic or a freezer-safe zip-top bag, for a few months.)