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Americana No-Bake Cheesecake

I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.

10-12 servings

–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
–for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
–for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries

Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.
Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.
In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.
Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.
Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.
Refrigerate for at least 6-8 hours up to two days. Serve cold.

~ Marla Meridith

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

I don’t like my frosting too sweet, but feel free to add more powdered sugar if you desire.

24 mini cupcakes

–cupcakes
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp Kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs(at room temperature)
1 1/2 limes (zested and juiced)
2 tbsp silver or blanco tequila
1/2 tsp pure vanilla extract
1/2 cup half and half
–Tequila Lime Cream Cheese Frosting
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
1/2 tsp pure vanilla extract
1 1/2 tsp fresh lime juice
3/4 tsp lime zest
1 1/2 tsp silver or blanco tequila
pinch of salt
1 1/4 cups confectioner’s sugar
1/2 lime cut into small wedges for decorating

–cupcakes
Preheat the oven to 325˚ F with the rack in the middle. Line a mini cupcake pan with 24 liners.
In a medium bowl, whisk together the flour, baking powder and salt.
Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar together on medium speed for about 5 minutes until pale in color. Beat in the eggs one at a time.
Mix in the lime juice, zest, tequila, vanilla and buttermilk.
Place the batter in the muffin pan, filling each cup 3/4 full.
Bake 12-14 mins or until a wooden skewer comes out virtually crumb free. Let the cupcakes cool completely before removing them from the pan.
While the cupcakes are cooling make the frosting.
Clean the mixer bowl. With the paddle attachment, beat the butter and cream cheese together until well combined. Mix in the vanilla, lime juice, lime zest, tequila and salt. Mix in the sugar until you reach a creamy texture. *see notes
Transfer the frosting to a piping bag. Remove the cupcakes from the pan. Pipe the frosting onto each cupcake and top with a lime wedge and small straw.

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

We love this Mini Chocolate Cheesecakes recipe for Valentine’s Day and anytime you want to tell someone you love them with a chocolate sweet treat!

12 mini cheesecakes

–for the crust
1 cup ginger snap crumbs
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
pinch of salt
–for the filling
16 oz. cream cheese, room temperature
2 large eggs, whites and yolks separated at room temperature
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
dash of granulated sugar
–for the topping
1 bag (11.5 ounce) semi-sweet, milk or white chocolate chips
fresh strawberries
spinkles
–you will also need
standard sized cupcake liners

Preheat the oven to 375˚ F with the rack in the middle.
In the bowl of a food processor pulse the ginger snaps, melted butter, brown sugar and salt until you have a fine crumb. Place the cupcake liners in a standard sized 12 part cupcake/muffin tin and press equal amounts of the cookie mixture into the bottom of each cupcake liner until it is all used up. Bake for 8 minutes. Reduce the oven temperature to 350˚. Let the cookie crust cool a bit while you work on the batter.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese, sugar, cocoa powder, salt and vanilla extract. Beat in the yolks one at a time. Make sure the mixture is well combined, transfer to a large clean bowl. Clean the bowl of the mixer.
With the stand mixer, whip the egg whites with the whisk attachment until you have soft peaks. Add the extra dash of granulated sugar. Continue to whisk for another 30 seconds.
Fold the egg whites gently into the cream cheese mixture with a spatula. The batter should be smooth and it will thin out.
Evenly divide the batter into the 12 cupcake liners until they are just about full. Bake for 20 minutes, remove from the oven and let stand at room temperature for 15 minutes. The filling will collapse a bit while the cheesecakes rest. Place the cheesecakes in the refrigerator to chill for 1-2 hours.
After the cheesecakes have cooled, melt the chocolate chips in a double boiler or carefully in the microwave.
Drizzle some chocolate onto the top of a cheesecake, while the chocolate is melty place a chocolate dipped strawberry on top. Continue with this process until you have covered and strawberried every cheesecake. Gently place some sprinkles over the tops if desired while the chocolate is still warm. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

This is quite possibly the BEST breakfast/brunch recipe ever! Show off your cooking skills with this easy Strawberry Cream Cheese Crepe Casserole recipe.

8 servings

–crepes
2 cups unsweetened vanilla almond milk
2 cups unbleached all-purpose flour
1/2 cup melted unsalted butter
6 large eggs
1/4 tsp Kosher salt
2 tbsp granulated sugar
2 tsp pure vanilla extract
canola oil for cooking
–strawberry cream cheese filling
2 (8 oz) packages cream cheese, at room temperature
1 (10 oz) jar all-fruit strawberry jam
2 tsp freshly squeezed lemon juice
–topping
1/4 cup unsalted butter, melted
sliced fresh strawberries
powdered sugar

For the crepes: Add all ingredients to a large bowl and whisk together by hand until smooth. Cover and refrigerate for at least 1 hour up to 12 hours.
For the filling: In a medium bowl, using a spatula, mix together the cream cheese, jam and lemon juice.
Lightly oil and heat a 10 inch cast iron skillet over medium heat. Place 1/4 cup of the batter in the center of the pan. With the back of a spoon gently spread the batter around to form a 6 inch circle. Cook for about 1-1 1/2 minutes or until the crepe is just cooked. Gently flip and cook another 30 seconds to 1 minute. Transfer & stack the finished crepes onto a large plate. Add more oil as needed to the pan. If the crepe batter gets too thick, add some water or milk to it and whisk to combine. The batter should spread very easily.
Lightly butter a 10x10x2 casserole dish. Preheat the oven to 350˚ Fahrenheit with the rack in the middle.
Arrange 1 crepe on a work surface and spread about 1 1/2 tbsp of the filling on the center of each crepe. Spread with the back of a spoon leaving a 3/4 inch border. Gently fold the crepe in half then half again. Layer the crepes in the casserole dish. Repeat with all remaining crepes and filling. Drizzle the top of the casserole with the additional 1/4 cup melted butter.
Bake for about 15-20 minutes or until the edges of the crepes are golden brown.
Serve immediately topped with powdered sugar and freshly sliced strawberries.

You can make the crepes ahead of time. Let them cool, then stack individual crepes with wax paper or paper towels to prevent sticking and place in an airtight bag. Refrigerate up to 5 days and freeze up to 2 months.

~ Marla Meridith

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

These Chocolate Chip Maple Pumpkin Cheesecake Bars are everything a pumpkin lover could wish for and then some. Sweetened with brown sugar and pure maple syrup, these scream fall!

16 2

–crust
20 maple or vanilla creme-filled sandwich cookies
3 tbsp unsalted butter, melted
–filling
16 ounces full fat cream cheese, room temperature
1/2 cup dark brown sugar, packed
1/2 cup pure maple syrup
1 cup unsweetened pumpkin puree
3 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 teaspoon salt
3 tablespoons all-purpose flour
hot water
–topping
1/2 cup semi-sweet mini chocolate chips

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.
Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.
Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.
Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.
Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.
Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.
Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.
Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.
Chill in the fridge for 3 hours before slicing and serving.

~ Marla Meridith

Recipe: Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting

This recipe for Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting will satisfy all chocolate lovers dreams!

about 3 dozen cupcakes

3/4 cup unbleached all-purpose flour, leveled
1/2 cup unsweetened natural cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup dark brown sugar
1/3 cup unsalted butter, melted at room temperature
2 tsp pure vanilla bean paste or vanilla extract
1/2 cup buttermilk, at room temperature
1/2 cup mini chocolate chips
–Frosting: Cream Cheese Frosting or Chocolate Frosting
https://newmm2019.wpengine.com/recipe/the-ultimate-cream-cheese-frosting/
https://newmm2019.wpengine.com/recipe/super-sexy-chocolate-frosting/

Pre heat oven to 350 degrees Fahrenheit with the rack in the middle.
Make the frosting with either the Chocolate or Cream Cheese flavors, set aside.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, using a spatula combine the eggs, sugar, vanilla and buttermilk until smooth.
Make a well in the center of the dry ingredients, add the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
Place mini cupcake liners in the muffin pan. Fill the liners only halfway (no more!)
Bake for 10-12 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Let cupcakes cool completely before frosting.
You can frost with a spatula or a piping bag with tip. Top with a few mini chocolate chips or sprinkles.
Store any leftovers in the refrigerator, covered for up to 5 days.

You want the eggs, butter and buttermilk at room temperature so they mix together consistently and so that you don’t cook the eggs while mixing.

~ Marla Meridith

Recipe: The Ultimate Cream Cheese Frosting

This is our absolute favorite Ultimate Cream Cheese Frosting recipe for cupcakes, cake & frosted cookies. Comes together in just 3 minutes!

2 1/2 cups frosting

1 cup (8 ounces) cream cheese, room temperature
1/2 cup (4 ounces) unsalted butter, room temperature
2 tsp vanilla bean paste
4 cups powdered sugar

With the paddle attachment in a stand mixer, beat the cream cheese, butter and vanilla paste on medium speed until smooth.
Reduce mixer speed to low and slowly add in the powdered sugar a cup at a time.
Mix until well combined. Increase the speed back to medium once the sugar is blended in.
Whip until creamy and well combined.

~ Marla Meridith

Recipe: Blueberry Swirl Cheesecake

10 – 12 servings

3 cups frozen blueberries
1/4 cup confectioners sugar
1 tbsp freshly squeezed lemon juice
–base
1 1/4 cups ginger snaps cookies (to yield 1 1/2 cups cookie crumbs)
1 stick (1/2 cup) unsalted butter, melted
–filling
10 ounces regular (not low fat) cream cheese, softened
3/4 cup full fat sour cream
2 large eggs
1 cup granulated sugar
1 tsp pure vanilla extract

Place the blueberries, sugar and lemon juice into a medium saucepan over low heat. Stir in the sugar until it dissolves. Increase the heat to medium, bring to a simmer and cook for about 8 minutes or until the sauce thickens.
Pulse the blueberry sauce in a blender until you have a puree. Press through a sieve to remove any lumps. Let sauce cool.
For the base: Pulse the cookies in a food processor until you have a fine crumb. Add the butter and pulse until combined.
Line a springform pan with parchment paper, grease the edges of the pan. Press the cookie crumb mixture into the base the prepared pan.
Pre heat the oven to 375 degrees Fahrenheit.
For the filling: Process the cream cheese in a food processor until smooth. Add in the sour cream, eggs, sugar and vanilla. Process until well combined and smooth.
Pour the cheese mixture over the cookie crumbles, smooth out with a spatula. Drizzle the blueberry sauce over the top. Swirl gently with a butter knife.
Bake for 1 hour. Let cool for at least one hou,r then transfer to the fridge until the cake firms up. Gently remove from the pan. Serve chilled.

~ Marla Meridith

Recipe: Cast Iron Skillet Funfetti Cinnamon Rolls

Enjoy these delicious Confetti Cinnamon Rolls with a hot cup of coffee or chilled glass of milk.

12 cinnamon rolls

–Funfetti Dough
1/2 cup warm water, about 110°F
1/2 cup whole milk, room temperature
2 1/4 teaspoon dry active yeast
1/4 cup + 1 tbsp granulated sugar
1 large egg
1 large egg yolk
1 tsp fine sea salt
4 cups all-purpose, unbleached flour
5 tbsp unsalted butter, room temperature
1/2 cup confetti sprinkles
–Cinnamon Brown Sugar Filling
1/3 cup unsalted butter, softened
1/3 cup light brown sugar, packed
1 tbsp ground cinnamon
pinch of kosher salt
–Cream Cheese Frosting
5 oz full fat cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 tsp pure vanilla extract
pinch kosher salt
1/4 cup confetti sprinkles, to garnish
–You will also need
12 inch cast iron skillet
canola oil

–Funfetti Dough
In a measuring cup stir together the water, milk, yeast and 1 tablespoon of sugar. Let sit for 7 minutes until frothy.
In the bowl of a stand mixer, whisk together the yeast mixture, remainder of the sugar and eggs. Change to the dough hook, add 2 cups of the flour mixture. Mix on low speed until combined. Add 1 more cup of flour and the butter, combine well. Add the last cup of flour. Knead until the dough pulls away from the edges of the mixer bowl.
Remove the dough from the mixer and transfer to a clean, lightly floured surface. With clean hands, knead in the confetti sprinkles. Clean the mixer bowl.
Place the dough in a large, lightly greased bowl, cover with plastic wrap and let rise for one hour at room temperature. The dough should double in size.
–Assemble the Cinnamon Rolls
Pre-heat the oven to 350 degrees with the rack in the middle.
Punch down the dough and place the dough back on the lightly floured work place. Roll out to about 1/4 inch thick rectangle (about 20×14 inches)
In a bowl combine the sugar, cinnamon & salt.
With a spatula, layer on the softened butter to cover the entire rectangle. Next, sprinkle on the sugar, cinnamon and salt.
With the long end facing you, start to roll the dough until you have a log. Cut the log into 12 equal slices.
Spray or wipe some canola oil generously onto your cast iron skillet. Place the rolls into the skillet so they are in a single layer, they will fit snuggly. Cover the rolls and let them sit at room temperature for 30 minutes to rise some more.
Uncover and bake for 30-35 minutes until golden brown. Let cool about 10 minutes.
–Cream Cheese Funfetti Frosting
While the rolls are baking make the frosting. In your mixer, beat together the cream cheese and butter until smooth. With the speed on low, add in the powdered sugar, vanilla and salt. Beat until smooth and well combined.
–Frost the Rolls
With a spatula, frost the rolls and top with the rest of the confetti sprinkles. Serve warm or at room temperature.

This recipe adapted from “The Little Epicurean” https://www.thelittleepicurean.com/2016/07/funfetti-cinnamon-rolls.html

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

These Raspberry, White Chocolate & Coconut Rugelach are the cookies that are sure to win over everyone during the holidays! Take some extra time to bake them ~ it’s sure worth it!

25 Cookies

–for the dough
4 ounces (113 grams) cold cream cheese
1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter
1 cup (136 grams) all purpose flour
1/4 teaspoon fine sea salt
–for the filling (please see the cookbook for Dories version)
1 cup (120 grams) sweetened shredded coconut
4 ounces (113 grams) chopped white chocolate
1 cup (123 grams) fresh raspberries, mashed
2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled
3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste
1 large egg, for glazing
sanding or granulated sugar for dusting

Take the cream cheese & butter out of the fridge 10 minutes before you plan on using them. Cut each into 4 chunks. They should be slightly softened, but still cool.
Put the flour & salt in the bowl of a food processor. Add the butter & cream cheese. Pulse for 6 to 10 times, until the flour coats the chunks. Process until the dough forms large curds. Stop there, you do not want the dough to form a ball.
Turn the dough onto a work surface. Gather it into a ball & divide it in half. Shape each half into a square, wrap the squares in plastic wrap & chill for at least 2 hours or up to one day.
–To make the filling…
Mix the coconut, white chocolate & mashed raspberries in a bowl & set aside.
Working on a lightly floured surface, flour the top of one piece of dough & roll it into a square that’s about 12 inches on a side (don’t worry this does not need to be an exact shape) Lift & turn the dough frequently, flouring the counter as needed, so it doesn’t stick. This will be a thin dough.
Cut one square of dough in 1/2 (you will have 2 pieces about 12 x 6 inches). Brush each half with some melted butter & sprinkle with some cinnamon sugar. Working with one piece at a time, sprinkle one quarter of the filling over the dough. Arranging it so that there is a slim bare border about at the long ragged (rolled out) side of the dough & a bare border about 1/3 inch wide on the straight (cut) side. Gently pat 1/4 of the toppings into the dough. Starting from the ragged long side, carefully roll the sheet up snugly, ending with the neat edge at the bottom of the bowl. Tuck the stuffing back in if it pops out.
Repeat this for each sheet of dough. Wrap in plastic film & store in freezer. Let it rest for at least 1 hour. This dough is easiest to slice when it’s had this time in the freezer. You can wrap the rolls airtight & keep them in the freezer for 2 months, slice & bake them directly from the freezer.
–When you are ready to bake….
Position the racks to divide the oven in thirds & pre heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Beat the egg slightly with a splash of cold water.
Remove the rolls from the freezer, brush the tops of each roll with egg glaze & sprinkle with sugar. Using a slender knife & a gentle sawing motion, cut each roll into slices at least 1/2 inch thick (mine were 1 inch). Place them seam side down on the baking sheets.
Bake for 15-17 minutes, rotating the sheets from top to bottom & front to back at the midway point, or until the cookies are golden brown. Best that they are a bit over baked then under baked as you do not want uncooked dough at the center. Transfer the cookies to racks & allow them to cool to room temperature.
The way I cut these, the yield was 25 cookies. Dorie says 48.
Recipe adapted from page 301 of Baking Chez Moi by Dorie Greenspan.

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

These Raspberry, White Chocolate & Coconut Rugelach are the cookies that are sure to win over everyone during the holidays! Take some extra time to bake them ~ it’s sure worth it!

25 Cookies

–for the dough
4 ounces (113 grams) cold cream cheese
1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter
1 cup (136 grams) all purpose flour
1/4 teaspoon fine sea salt
–for the filling (please see the cookbook for Dories version)
1 cup (120 grams) sweetened shredded coconut
4 ounces (113 grams) chopped white chocolate
1 cup (123 grams) fresh raspberries, mashed
2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled
3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste
1 large egg, for glazing
sanding or granulated sugar for dusting

Take the cream cheese & butter out of the fridge 10 minutes before you plan on using them. Cut each into 4 chunks. They should be slightly softened, but still cool.
Put the flour & salt in the bowl of a food processor. Add the butter & cream cheese. Pulse for 6 to 10 times, until the flour coats the chunks. Process until the dough forms large curds. Stop there, you do not want the dough to form a ball.
Turn the dough onto a work surface. Gather it into a ball & divide it in half. Shape each half into a square, wrap the squares in plastic wrap & chill for at least 2 hours or up to one day.
–To make the filling…
Mix the coconut, white chocolate & mashed raspberries in a bowl & set aside.
Working on a lightly floured surface, flour the top of one piece of dough & roll it into a square that’s about 12 inches on a side (don’t worry this does not need to be an exact shape) Lift & turn the dough frequently, flouring the counter as needed, so it doesn’t stick. This will be a thin dough.
Cut one square of dough in 1/2 (you will have 2 pieces about 12 x 6 inches). Brush each half with some melted butter & sprinkle with some cinnamon sugar. Working with one piece at a time, sprinkle one quarter of the filling over the dough. Arranging it so that there is a slim bare border about at the long ragged (rolled out) side of the dough & a bare border about 1/3 inch wide on the straight (cut) side. Gently pat 1/4 of the toppings into the dough. Starting from the ragged long side, carefully roll the sheet up snugly, ending with the neat edge at the bottom of the bowl. Tuck the stuffing back in if it pops out.
Repeat this for each sheet of dough. Wrap in plastic film & store in freezer. Let it rest for at least 1 hour. This dough is easiest to slice when it’s had this time in the freezer. You can wrap the rolls airtight & keep them in the freezer for 2 months, slice & bake them directly from the freezer.
–When you are ready to bake….
Position the racks to divide the oven in thirds & pre heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Beat the egg slightly with a splash of cold water.
Remove the rolls from the freezer, brush the tops of each roll with egg glaze & sprinkle with sugar. Using a slender knife & a gentle sawing motion, cut each roll into slices at least 1/2 inch thick (mine were 1 inch). Place them seam side down on the baking sheets.
Bake for 15-17 minutes, rotating the sheets from top to bottom & front to back at the midway point, or until the cookies are golden brown. Best that they are a bit over baked then under baked as you do not want uncooked dough at the center. Transfer the cookies to racks & allow them to cool to room temperature.
The way I cut these, the yield was 25 cookies. Dorie says 48.
Recipe adapted from page 301 of Baking Chez Moi by Dorie Greenspan.

~ Marla Meridith