Tag Archives: snacks

A Small Bite

I have to admit something. Don’t be alarmed—it’s not that that kind of confession. It’s just that I’m never quite sure what to tell my guests to bring when I’m hosting an event.

I think a lot of this comes from going to poorly planned dinners—you know the kind, where you’re being served Eggplant Parmesan with a side of samosas and stir fried vegetables? Where everything is cooked well but the sum simply detracts from it’s parts?

It’s true that I get unnaturally excited about menu planning, but perhaps it’s from the aforementioned dinner misses. At least I’d like to think so. Regardless, I’m a firm believer that the best meals are the ones where the flavors play off each other, with one course building upon the next. So, when I saw this recipe as I planned for the Third Annual Indian Summer Picnic, I knew I had to make it. The flavors were all there—echoing the spices from the pork. Plus, with the protein, it seemed a good bet that, if I couldn’t get the pulled pork out on time, this would hold everyone’s hunger at bay.

I’m hoping to get to the rest of the recaps from that long ago Third Annual Indian Summer Picnic as time allows. But, until then, consider this an appetizer to keep your appetite in check as well.

honeyed nuts

Honey Glazed Almonds
Recipe Courtesy of MyRecipes.com

1 1/2 cups raw, unblanched almonds
1 tablespoon sugar
1 1/2 tablespoons honey
1/2 teaspoon ground chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt

1. Line a large baking sheet with parchment paper.
2. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.

Photo courtesy of Michael Landry


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This is not a test.

Last week, when I celebrated my birthday, it began with a bang.

Actually, that’s not entirely accurate. More like, it began with the sound of rushing water.

Can you tell where I’m going with this? You’re in for a treat, I can assure. More than I can say for myself.

Cue to me stumbling out of bed at 5 am to investigate what sounded like a downpour of epic proportions only to realize that the sound was coming from inside the house. The bathroom, in fact, where I’m fairly certain that the lid of my toilet was perpendicular to the tank. I can’t be sure since, as it was 5 am, and I was half awake, I wasn’t wearing my glasses. Which didn’t stop my from attempting to Macguvyer the thing back into working order. Without turning off the water supply.

I’m often full of good ideas. Often, but not always. And, not at that moment.

If my life was a movie, the next shot would be an extreme close-up of me covered in—thankfully clean—toilet water. With some techno playing in the background, blocking out my swearing.

One thing was certain: I was going to be getting a toilet for my birthday.

A nice compliment to the vacuum that my parents had decided to get me to celebrate growing another year old, and to remind me that I was very much in my thirties. If sounds like I’m making this up. I assure you, I’m not.

Still, it’s hard not to be amused by the whole thing. My first thought after drying myself off and shutting of the water supply was this day can only get better followed quickly by one about how much mileage I could get out of telling the story. I’m eternally in search of the punchline. Sometimes it appears in the most unexpected of places.

And, so, after cleaning up the house, I started my day properly—with cookies and pie (I was born on Pi Day, after all)—because it was my birthday, and I could.

What follows is a recipe for my platonic ideal of a cookie. Do I sound pretentious? It’s been well established that I am.

Besides, I began my birthday covered in toilet water.

I’ve earned this. And, probably some more cookies, too.

Confetti Cookies
Recipe from Momofuku Milk Bar by way of SeriousEats.com

For the Cookies:
16 tablespoons (225 grams, 2 sticks) butter, at room temperature
1 1/2 cups (300 grams) sugar
2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
2 eggs
2 teaspoons (8 grams) clear vanilla extract
2 1/2 cups (400 grams) flour
2/3 cup (50 grams) milk powder
2 teaspoons (9 grams) cream of tartar
1 teaspoon (6 grams) baking soda
1 1/4 teaspoons (5 grams) kosher salt
1/4 cup (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumb (recipe follows)

For the Birthday Cake Crumb
1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
3/4 cup (90 grams) cake flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) kosher salt
2 tablespoons (20 grams) rainbow sprinkles
1/4 cup (40 grams) grapeseed oil
1 tablespoon (12 grams) clear vanilla

To make the Birthday Cake Crumb:
Heat the oven to 300°F.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

To make the Confetti Cookies:
Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the birthday cake crumbs and mix in for 30 seconds?just until they are incorporated.
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature?they will not bake properly.
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don?t match and the cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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I was ready

Forgive me, this was a post I meant to write a week ago back when this announcement was made. No matter. The story begins well before then anyway.

Almost a year ago, I started a new job.

I was ready.

It was a race to the finish, as leaving a job always is. For me, it culminated in a farewell party where I was still making blues corrections—consider yourself lucky if you’re not sure what that means—to promptly coming down with the worst cold ever. Instead of having lots and lots of drinks to celebrate the transition, my last day of work ended in a trip to the local drug store where I tried to spend the rest of my FSA on anything that would make my eyes stop tearing and my nose stop running.

Still, I was ready.


Even though I had four and a half jobs (it’s a long story, best told over many drinks), at my previous employer, each time I changed, I had to learn the job. That’s it. I had the systems down, I knew who to follow-up with and for what. This time, not so much.

Each little thing I learned was a small victory—I could get coffee! I remembered everyone’s names! Small things, to be sure, but I found myself taking count. It had been a long time since I had gone through this, and simply put, my brain was on overload.

I was ready.

Sure, but ready for what?

I’d say things finally started to click. And, they did, but I’m not sure that really tells you anything. The gist is this: a few weeks in, I was asked to help pull together marketing for a major proposal—collaborating and not having to take any budgets into consideration. And, nary an internal system in sight. So, I was ready. And invested. This was the professional change that I was looking for.

Then, I waited for this announcement.

And, so, now that the cat’s out of the bag, I think it’s only appropriate to share a Rachael Ray recipe. This one is for Feta and Sun-Dried tomato dip. The first time I tried it, a friend made it for me. I tried it to be polite—truth be told, feta is another one of those foods, along with olives that I just can’t bring myself to like and, much to my chagrin in the latter as it means that I’ll never have a dirty Martini and, really, who doesn’t want to order one of those?

Wait. Sorry, what was I saying?

And, just like that, I wasn’t going to be eating dinner since I had eaten half the bowl of dip. It’s not the prettiest thing (and, let’s be honest, my snapped in haste photos aren’t helping any), but it makes up for that in taste. I’d suggest serving it with plenty of vegetables so at least you have the pretense of eating healthfully.

Sun-Dried Tomato and Feta Dip
Recipe adapted from Rachael Ray

3/4 pound feta cheese, crumbled
1/2 cup sun dried tomatoes, coarsely chopped
2 TBS olive oil
2 cloves garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 1/4 cups whole milk
1 teaspoon black pepper

Combine feta, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl.

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…which is why I am telling you about it

Last night, coming home on the R train, I saw these guys. I was quietly reading a manuscript when I was distracted by loud yelling. My first thought wasn’t a generous one.

Then, I listened.

They were performing Lear. Which just so happens to be my favorite play. (Make of that what you will.)

I’ve been harping on as of late with predictions of how 2012 is going to be a good year—the truth of that matter is that this has more to do with 2011 being—how to say this—kind of lackluster. Nothing bad happened, yes. And, for that I am grateful. But, in a lot of ways it felt like nothing happened at all, which is not to make light of some fairly significant changes. More to say that, surface changes notwithstanding, there was a lot of waiting for things to realign and feeling a bit like the ever elusive brass ring was just that. That’s the problem with having too many expectations, I suppose.

There’s no big explanation coming about why I’m going to share this recipe with you today.

It’s just that I was reminded last night of how much I loved many things, generally and New York City, particularly.

Partly because it’s the kind of place where you can hear Shakespeare on the subways.
Partly because it’s where elevated train lines become parks.
Partly because it’s where writers like Frank O’Hara are made.
Partly because it’s the kind of place that has bakeries where you can get cookies that taste like fresh corn and blueberries and cream.

In other words, a place of the unexpected. Which may be just the thing.

The recipe for blueberries and cream cookies is below.

And, in other news: I’m back to quoting Shakespeare and Frank O’Hara. If you know me, this means I’ve likely gotten about fifty percent more pretentious and annoying than usual in your estimation.

I couldn’t be more pleased.

Blueberry and Cream Cookies
Recipe courtesy of Momofuku Milk Bar by way of Serious Eats

For the Cookies
16 tablespoons (2 sticks, 225 grams) butter, at room temperature
3/4 cups (150 grams) sugar
2/3 cups (150 grams) light brown sugar, tightly packed
1/4 cup (100 grams) glucose or 2 tablespoon (35 grams) corn syrup
2 eggs
2 cups (320 grams) flour
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 1/2 grams) baking soda
1 1/2 teaspoons (6 grams) kosher salt
1/2 recipe Milk Crumb (recipe follows)
3/4 cup (130 grams) dried blueberries

Milk Crumb
1/2 cup (40 grams) milk powder
1/4 cup (40 grams) flour
2 tablespoons (12 grams) cornstarch
2 tablespoons (25 grams) sugar
1/2 teaspoon (2 grams) kosher salt
4 tablespoons (1/2 stick, 55 grams) butter, melted
20 g milk powder 1/4 cup
3 ounces (90 grams) white chocolate, melted

To Make the Milk Crumb: Heat the oven to 250°F.
Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Cookies: Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Heat the oven to 350°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.

Makes 15-20 cookies

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To be completely honest

I know it’s almost sacrilegious to admit this, but if I’m being completely candid, this time of year doesn’t really do it for me.

There, I said it.

I think it may have something to do with the year my mother gave me and my sister There’s No Such Thing as a Chanukah Bush, Sandy Goldstein as a Chanukah gift.

To be simultaneously presented with what felt like the best. idea. ever. and told that it was never going to be an option, well, I think that it’s safe to say that almost 20 years later, I’m still not over it.

This ranks up there in the cannon of childhood disappointment with the realization that, despite my countless campaigns, I was never going to get a puppy.

I may be exaggerating slightly. (I am prone to do that, after all.) But, the fact remains that, at least for me, it’s a little hard to get into the holiday spirit at this time of year, when it’s not really my holiday. Don’get get me wrong, I can appreciate a well trimmed tree—the pagentry of it all. But, mostly, I think about where all of the Manhattanites are keeping their oranments and find myself grateful for the extra space for my clothing.

I suppose it’s safe to say that I’m always just slightly out of step anyway. After all, in the next few weeks, I’ll be providing you with Thanksgiving recipes. And, I’ll probably give you a recipe for latkas sometime in April.

I’m working on it.

The first step, for me, seems to be finding my way in through cooking. My logic has always been as follows: host a dinner party, get into the spirit. I’m going a little more low-key here. The sweet and salty spiced nut recipe that I’m sharing with you below was part of my holiday gifts. After all of the cloying sweetness of the season, these are a nice change. Delicately sweet, with a jolt of heat at the end. It’s a palate cleanser. And, if you’re looking for that last thing to put on your table during your New Year’s Eve party, these are it. They’re filled with protein, to coat your stomach in case you have one too many (not that I’ve ever been guilty of that, mind you), and come together in a little over twenty minutes, although your guests will never know.

Happy holidays to you, whether you’re celebrating in front of a well appointed tree or the glow of a movie screen. May your days be merry and bright.

Sweet and Salty Spiced Nuts
Recipe Courtesy of Serious Eats

1/3 cup light brown sugar
2/3 cup white granulated sugar
1 1/2 tsps kosher salt
1 1/2 tsps ground cinnamon
1/4 tsp cayenne
1 lb mixed nuts (I used peanuts, walnuts, almonds, pecans, and hazelnuts)
1 egg white, at room temperature
1 TBS water

Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicon mat.

In a large bowl, mix sugars, cinnamon, salt, and cayenne until it is combined and free of lumps. In a small bowl, beat egg white and water until it is frothy but hasn’t created soft peaks. Add nuts and stir to coat. Add nuts to sugar mixture and toss to coat evenly. Spread nuts out on prepared baking sheet, taking care to spread them into one layer. Bake for 30 minutes, stirring occasionally to prevent sticking. Let nuts cool, breaking up any large pieces that have formed.

Makes 1 pound of spiced nuts


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When it Works

Sometimes, I get it right.

Lately, not so much.

If you’ve been following along this Summer, then you’ve repeatedly read about how that it’s been a busy one—unplanned in many ways. That’s always the case, I suppose.

I’m rolling with it.

Monday night, after my apartment was back in order and the leftovers from the Last Hurrah Brunch were all stowed away, it struck me that it was, indeed, the last hurrah.

Insightful, I know.

In a feeble attempt to hold on to the season a little longer, I even attempted to use the air conditioning one last time, just because I could.

It turns out that I couldn’t—again, I’m being really deep here.

What I mean is simply that, with the change of season, I think that change is in order, generally.

My friend Peggy recently posted her own version of a back-to-school list, and while I’m keeping mine closer to the vest, I’m running with the promise of fresh starts that seems to go hand and hand with early fall.

In that spirit, I’ll be posting recipes from the last brunch soon, but for now, I want to share a recipe inspired by the school lunches of my childhood. Really, what could be more quintessentially back to school than fruit roll-ups?

Consider this version a reinvented nostalgic version, scented as it is with vanilla, cinnamon, a nutmeg.

Don’t be put off by the time it takes to dry out the fruit—its a reason to loaf at home as the weather gets colder and catch up on some reading. I, for one, cannot think of a better way to spend a cool, crisp fall afternoon.

Fruit Roll-ups

Apple Fruit Roll-Ups
Inspired by Food Network Magazine

1 large Apples, peeled and chopped (I used Mitzu)
1/4 cup light brown sugar, tightly packed
1/2 cup granulated sugar
1 tsp cinnamon
1 TBS lemon juice
1 TBS vanilla
1 pinch nutmeg

Vegetable oil, for greasing your baking sheet

In a blender, combine the apples, sugars, cinnamon, nutmeg, vanilla, and lemon juice. Puree the mixture until it is completely smooth.

Move the pureed apple to a saucepan and bring it to a summer over medium-high heat. Be careful as it might splatter. Once it is at a simmer, lower the heat, to medium-low and cook, stirring periodically — more often towards the end — until most the liquid evaporates, making the mixture very thick. This will take 35-45 minutes.

While you’re stirring the apple puree, preheat the oven to 200 degrees F. You should also line a 8-by-13-inch rimmed baking sheet with a foil that is coated with oil or a Silpat baking mat.

When the apple puree has sufficiently thickened, pour it onto your baking sheet, using a spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.

Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil, being sure to check that the fruit leather has no moist spots. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes.

Once the fruit leather is completely dry and has cooled, lay it smooth-side down on a sheet of wax paper. Cut into cut it into strips using kitchen shears. Roll up the strips and store in plastic bags.

Makes 8 fruit roll-ups

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A Strong Sense of Place

Admittedly, the picture below doesn’t look like much.

It’s off center, out of focus, the lighting is all wrong. And, it could be just about anywhere.

Of course, it’s not.

It’s taken at the corner of Rivington and Stanton on Manhattan’s Lower East Side. Squint and you’ll see my mother in the lower right part of the photo. Her Auntie Hannah lived in this building in the 1950s.

It was different then—then, she had a bathtub in the kitchen with a piece of plywood to cover it when it wasn’t in use.

Now, the hallways are being repainted, the entryway is well lit.

Zuflacht’s is still on the corner, nominally speaking, at least.

It’s an art gallery now, though the facade remains. The Essex Street Market, too—still there, but gentrified. My Bobbie used to talk about going with her mother to get freshly killed chicken and having to clean the pin feathers out. Now you can buy quinoa and organic soaps.

And, so, my mother and I walked around the old neighborhood, talking about how things had changed. As you can imagine, there was a lot of say. Not least when we met the developer of my great aunts’s old building who shared some stories from his family’s history, too.

I was thinking then about how, when I first returned to New York following graduate school and was desperate to get off of Long Island and start my real life, an apartment anywhere would do. Almost.

The Lower East side was out. How could I go back after my mother’s family had tried so hard to move away themselves? And, what of the gentrification? Necessary, I suppose, but it made me uneasy to say the least.

And, so, for years, my knowledge of Manhattan was like a half-finished map. I knew Delancy Street, yes, but I knew it in the context of a movie watched yearly at Hebrew School. The takeaway, I think, was that intermarriage was bad. Or, maybe if was that if you meet someone who can keep you well stocked in half sours, hold on to them with all of your might.

It occurs to me now that I should have paid more attention (although, for the record: I make my own pickles. Make of that what you will).

All of this is to simply to say it took me years to appreciate what was there as part of my own family history, to let the streets to start to reveal their secrets to me and to fill in the gaps of what I knew of my grandparents.

And, so, when I finally went to Katz’s, it felt long overdue.

And, it hardly felt surprising when, after a few sips of Cel-Ray Tonic I found myself thinking about improving upon it with some gin, becoming guilty of putting my own gentrified spin on it in the process.

I’m still formulating a cocktail.

In the meantime, here’s a recipe for another classic—Rugelach—that needs no improvement. I must confess, however, that this is another cookie that took me years to warm to, much like the Lower East Side.

So, slowly, I’m learning.

Recipe adapted from The New York Times

For the dough:
4 ounces cold cream cheese
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt

For the filling:
2/3 cup raspberry jam
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup raisins

To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes until they are softened, but still cool.

Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. You want the dough to be blended, but not to form a ball around the blades of the machine. If the dough forms a ball, it has been over worked.

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day.

To make the filling: Heat the jam until it liquefies. Mix the sugar and cinnamon together. Set aside.

Line two baking sheets with parchment or silicone mats.

To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts and half of the raisins. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of extra minutes to the baking time.)

Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.

Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Makes approximately 3 dozen cookies

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