Candy Coated Licorice from Trader Joe's

Childhood memories always are bigger and better.  Case in point Disneyland, as a child the place was huge and as an adult one wonders, "Did it shrink?  Wasn't the drop on the Pirates of the Caribbean enormous?"  Good N Plenty fall into the same category.  I loved them.  The crunchy outer layer and the soft glorious licorice interior.  Which color to eat first?  We loved to shake the box and make train sounds like the old commercials.  I decided to indulge a few months ago, unfortunately.   Bleech, they must have reformulated my favorite candy.  Sadness filled my heart and mouth.

Yesterday as I enjoyed my child free shopping at Trader Joe's, I spied this colorful box on the "what's new" shelf.  I had to have them and to my utter delight they are perfection in a box.  Buy them, enjoy them and let's hope they don't discontinue them.

My youngest, "Ewww, licorice!  I hate licorice", but could not resist the temptation of candy and she too fell in love with the perfect crunch and soft sweet center.

Can you eat just one?

Korean Sizzling Beef

Obsessed, I have been obsessed.  Like millions of others who learned of the huge price drop on the HP Touchpad.  I want one! I am hoping to have one in my hot little hands soon.  A great affordable option to keep me busy while waiting at a bevy of kid activities.  I am tired of drooling at those around me with an IPad., so cool yet so expensive.  In our house we laugh and refer to Lord of the Rings – precious…my precious because someone is always obsessed with something.

Well back to the food because we love good food and this recipe is so wonderful I made it twice already.

 A cast iron griddle an indispensable kitchen gadget - just look at those grill marks on the beef -beautiful!  Our garden fresh chives pictured above.

Korean Sizzling Beef

from Marcia Kiesel

Food and Wine

1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons dry white wine

2 large garlic cloves, very finely chopped

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices

16 scallions

Vegetable oil, for rubbing

Salt

Steamed rice, for serving

~ in a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar

~  add the sliced flank steak and coat thoroughly in the marinade

~ cover and refrigerate the steak for at least 4 hours or overnight

~ light a grill or heat a griddle

~ rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes

~ season with salt

~ working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side

~ transfer the steak to a serving platter and serve with the grilled scallions and steamed rice

 from our garden: chives

Thin and Crispy Chocolate Chip Cookies

The other night we decided to stay up late and watch Duff Goldman's new show on Food TV, Sugar High featuring Los Angeles eateries, yum!  We could not wait to make the chocolate chip cookies from Auntie Em's Kitchen after all Terri Wahl said it too some time to perfect the recipe and the description sounded like cookie heaven.  Three and a half cubes of butter put me off a bit but I forged ahead.

The critics:

The biggest finicky eater, “too much sugar”

The oldest of the youngsters “ I liked how thin the cookies was and the cookie taste”

The middle finicky eater, “ yummmmy, I loved them!”

And the pickiest finickiest wee finicky eater, “they were good.  I am just use to your normal cookies…can you make them today?”

Me, I am not thrilled with all of the butter and sugar; although, cookies, desserts and so on are an indulgents so… Also for some reason they taste a bit eggy to me and you know I hate eggs. 

 

Update 24 hours later…

Yesterday, I only made about 12 cookies and left the rest in the freezer wrapped in wax paper.  Today the cookies I baked had a more defined caramel flavor (not over sugar taste of yesterday) and more chew, much better to me.

******************* UPDATE ******************

The cookies held up wonderfully in the freezer.  For weeks, I took out a few and baked them.  The kids loved hot fresh cookies.

lots and lots of butter - not to mention tons of sugar

water and vanilla

equals a very loose dough

after and hour in the refrigerator I was able to form balls

all wrapped up and ready for the freezer

as one ages their eyes go and the little print on my toaster oven doesn't help so broil looked like bake... oh my Mickey burnt to a crisp

Thin and Crispy Chocolate Chip Cookies

from Terri Wahl, Auntie Em's Kitchen

Duff Goldman - Sugar High

adapted

2 cups packed light brown sugar

1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

3 large eggs room temperature

1 tablespoon vanilla bean paste

1/3 cup water room temperature

2 1/4 cups white flour

1 1/2 teaspoons sea salt

3/4 teaspoon baking soda

1 pound dark chocolate or chocolate chips

~ in a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes

~ add the eggs one at a time until well incorporated

~ mix in 1/3 cup of water and the vanilla

~  in a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. ~ mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces

~ put dough into refrigerator for 1 to 2 hours

~ scoop out the dough and either onto the parchment lined cookie sheet or put each scoop onto a strip of wax paper and roll to cover and freeze for an hour-(24 hours for better cookies – you can transfer the cookie dough balls to a freezer zip lock bag and use as needed)

~ preheat the oven to 375 degrees F. Line cookie sheets with paper

~  the cookies will spread, so limit 4 cookies on you first sheet to see just how many will fit and adjust other sheets (I baked 4 cookies per sheet in my toaster oven)

~ smush/flatten cookie onto cookie sheet

~ bake until golden brown, mine took 7 minutes the original recipe calls for 15 to 20 minutes and  rotating the trays halfway through

~ remove from the oven and cool

~ remove the cookies with a flat spatula to prevent breaking

~ place on a paper towel (removes a bit of oil)

roasted marshmallow ice cream - s'more ice cream sandwich

Summer is coming to a close...eighteen days till school starts, hee hee hee!  Ah, the sweet smell of backpacks, freshly sharpened pencils and new tennis shoes.  

They cry, "I want s'more summer vacation".  I reply, "s'mores you want s'mores?"  I just happen to see a fabulous s'more pop on the blog 52 Kitchen Adventures but, for you I will concoct an ice cream sandwich with roasted marshmallow ice cream and chocolate covered graham crackers. 

The smell wafting through the house wakes them up.  “mmmm smells like cotton candy.”

The youngest taste tester comments, “yum I want more.  I taste the marshmallow and a bit of caramel in the burned pieces”.

As we are spreading the chocolate on the graham crackers my youngest says to me, “you know I don’t like graham crackers”.

My gelato maker some how blending all of the burned bits into the ice cream so it is smooth with tiny flavor bursts of toasted marshmallow.

S’more Ice Cream Sandwich

Ice Cream
10 ounces marshmallow fluff more or less depending on your preference
1 cup whole milk
1 cup 1% milk
1 cup heavy cream
4 egg yolks
¼ cup sugar
1t vanilla

~ spread marshmallow fluff on foil covered baking sheet and toast until brown
~ in a heavy bottom sauce pan combine milks, cream and toasted marshmallow fluff
~ place over medium-low heat
~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form
~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth
~ add sugar to yolks and whisk until thick and pale
~ IMPORTANT PART
~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs
~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups
~ pour egg mixture into remaining milk/cream mixture in pan
~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)
~ remove from heat and add vanillia
~ cool and place in refrigerator at least 4 hours or overnight
~ pour into ice cream maker and freeze according to ice cream makers instructions

Chocolate Covered Graham Crackers

from Paula Deen

adapted

4 ounces white chocolate chips

4 ounces semisweet chocolate chips

3T heavy cream

1T 1% milk

graham crackers

~ place chips and cream in a microwave safe bowl

~ heat in microwave at 50% power for 20 seconds

~ stir and heat again at 50% power another 20 seconds

~  my microwave is a wimp so I had to repeat another 20 seconds at 50% power followed by 10 seconds.  Microwave will vary.

~ remove from microwave stir and add milk

~ break graham cracker in half and dip one side of half in chocolate

~ take the other half and sandwich the chocolate side and slide to coat other half

~ set on baking sheet

~ repeat until you have desired amount

~ place in freeze until ready to use

 

assembly

~ remove graham crackers from freeze

~ place a good size dollop of ice cream on one side and top with other side

~ eat and enjoy

Cookie Shop Chocolate Chip Cookies

Maybe it is because I am always listening to the radio in the kitchen (and sing aloud) or perhaps it is the barrage of questions thrown at me (my head spins), but once again I read the recipe wrong.  My bad…that ended up as my good – well the original recipe calls for only1/2 cup of chips to be processed with the oats.  I saw half of the chips, oops!  My error caused the cookies to be chocolate chocolate chip cookies…yum…happy tummies all around.

Did you happen to catch the new show on Food TV, Sugar High with Duff Goldman?  Oh my, the thin crispy chocolate chip cookie from Terri Wahl -Auntie Em's Kitchen is next on my cookie baking adventure.  Tons of brown sugar and flat crisp and soft cookies – a dream come true!

Cookie Shop Chocolate Chip Cookies

From Tish Boyle

The Good Cookie

adapted due to my brain

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¾ cup rolled oats

15 oz chocolate chips

1 cup unsalted butter, softened

¾ cup white sugar

¾ cup brown sugar

2  tsp vanilla

2 large eggs

~ sift flour, baking soda, baking powder and salt in a medium bowl

~ in the bowl of the food processor, combine the oats and 1 cup of chocolate and process until finely ground, about 45 seconds

~ stir the oat mixture into the flour mixture and set aside

~ in the bowl of an electric mixer using a paddle attachment, beat the butter, sugar and vanilla extract at medium speed until fluffy and light about 2 minutes

~ beat in the eggs one at a time, scrapping down the sides of the bowl

~ mix in the dry ingredients with a spatula until just combined

~place dough in refrigerator for a few hours

~ position rack in the center of the oven and preheat to 375C
~ line baking sheets with parchment

~ with a mini ice cream scoop, scoop out balls of dough and arrange them 2 inches apart on the baking sheet

~ bake the cookies for 12 – 15 minutes until just golden brown, rotating half way through to ensure even browning

~ transfer the cookies to a wire rack and cool completely

~ makes about 45.

 

FAIL is stamped on my forehead for most Peter Reinhart bread recipes and I don’t know why.  His recipes flummox me and I make grave errors some place along the line.  This most precious recipe however, causes me to salivate.  It is one of my favorites and I capture the trophy of success every time I make it.  Score one for me!

the dough

rolled out and sprinkled

yum...yum...yum...and so on

Lavash Crackers

From Peter Reinhart

The Bread Baker’s Apprentice

1 1/2 cups  (6.75 oz) unbleached bread flour

1/2 (.13 oz) teaspoon salt

1/2 ( .055 oz) teaspoon instant yeast

1 tablespoon ( .75oz) honey

1 tablespoon (.5oz) vegetable oil

1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature

Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings – I like to find and add other interesting seeds such as black caraway and nigella seeds

~ in a mixing bowl, stir together the flour, salt yeast, honey, oil, and just enough water to bring everything together into a ball

~ you may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed

~ sprinkle some flour on the counter and transfer the dough to the counter

~ knead for about 10 minutes, or until the ingredients are evenly distributed

~ the dough should register 77 degrees to 81 degrees Fahrenheit

~ the dough should be firmer than French bread dough, but not quite as firm as bagel dough, satiny to the touch, not tacky, and supple enough to stretch when pulled

~ lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap

~ ferment at room temperature for 90 minutes, or until the dough doubles in size (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing)

~ mist the counter lightly with spray oil and transfer the dough to the counter

~ press the dough into a square with your hand and dust the top of the dough lightly with flour

~ roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax

~ at these times, lift the dough from the counter and wave it a little, and then lay it back down

~ cover it with a towel or plastic wrap while it relaxes

~ when it is the desired thinness, let the dough relax for 5 minutes.

~ line a sheet pan with baking parchment or use a baking stone set it in the oven or bbq (what I like to use) just sprinkle stone with corn meal

~ carefully lift the sheet of dough and lay it on the parchment. (omit if using a baking stone)

~ preheat the oven or bbq to 350 degrees Fahrenheit with the oven rack on the middle shelf

~ mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) be careful with spices and salt – a little goes a long way

~ if you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough ( I prefer this method because it gives each cracker a nice edge)

~ bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough)

~ when the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes

Coconut - Mango - Kiwi Popsicles

Coconut-Mango-Kiwi triopsicles delicious and so much fun to make.  We started with coconut juice and blended the mango and kiwi with lemon grass infused simple syrup.  The only change we would make would be to add some roasted coconut flakes to the coconut juice section.

Thanks goodness for Popsicle sticks since I continue to break the plastic pieces that came with the molds.  While slicing the strawberries I came up with the idea to put them on the ends of the Popsicle.  The kids loved that addition. 

 Coconut-Mango-Kiwi Triopsicles

1/4 cup granulated sugar

3/4 cup water

pinch kosher salt

1 stalk of lemon grass cut

½ cup coconut juice

raspberries

1 medium mangos, peeled, pitted, and cut into chunks

½ cup sliced strawberries

4 kiwis peeled

 

~ combine the sugar, salt, lemon grass and cup water in a 2-quart saucepan over medium heat

~ bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely

~ transfer the syrup to a 1-quart liquid measuring cup and refrigerate until cool

~ meanwhile pour the coconut juice into the molds 1/3 full and place in freezer  ( I added a fresh raspberry next time I will add toasted coconut flakes and bits of raspberry) – coconut juice should be frozen before continuing

~ puree mango in blender and add 1/3 of the simple syrup (remove lemongrass first) blend again

~ pour 1/3 into each mold and add raspberries

~ puree kiwi in blender and add remaining simple syrup

~ pour into mold and add strawberry slices

~ put slice of strawberry onto each Popsicle stick

~ place Popsicle into each mold

~ place in freezer

~ to unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes

~ unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks

 

Bagels

Hot fresh bagels!!!  I have tried many a bagel recipes and this one is my hands down favorite with a bit of adaptation.  I really need to make these more often since they are so easy.

WARNING: this recipe is not for the faint of heart mixer.  The stiff dough can burn the heck out of the motor.

FYI this recipe has a night time start

I prefer to pop a hole in the middle.  Rolling the dough  is to much work.

Then stick you fingers in the middle and slowly pull outward.

Good night, Bagels ready for a slow cold rise.

Good morning beauties, nice and puffy

A quick boil

Dip into the toppings when still wet and sticky

 agh!  lowest shelf... lowest shelf oops

Bagels

From Cooks Illustrated

The New Best Recipes

  adapted

2 cups all purpose King Arthur Flour

2 cups King Arthur Bread flour

2 t sea salt

1T barley malt syrup

1 1/2t dry active yeast

1 ¼ cups water (80 degrees)

toppings: poppy seeds, sesame seeds, caraway seeds, black caraway seeds, kosher salt…anything your heart desires

~ mix the flours, salt, and barley malt in a bowl of a standing mixer fitted with a dough hook

~ mix a low speed to blend

~ add the yeast and water

~ mix at the lowest speed until dough looks scrappy about 4 minutes

~ increase speed to low-medium and mix until dough comes together and is smooth and stiff about 8 to 10 minutes

~ remove the dough from bowl and put on work surface

~ divide the dough into 8 equal pieces about 4oz each

~ roll each piece into a smooth ball and cover with towel for 5 minutes

~ poke one finger into the center of the ball

~ then stick two fingers into the center hole, stretching the dough into a circle

~ try to get the center hole an inch to an inch and a half while maintaining an equal thickness all the way around.  As you can see I have not perfected this technique

~ place the bagels on baking sheets dusted with corn meal, cover with plastic wrap and proof in the refrigerator overnight, 12-18 hours

~ remove the bagels from the refrigerator 20 minutes before baking

~ in a saucer or two pour your toppings

~ adjust the oven to racks to lower middle and heat to 450

~ if using a baking stone, my preference, sprinkle with corn meal

~ pour water into a large wide lipped stock pot, water should be at least 3 inches in depth and bring to a rapid boil

~ working 3 to 4 at a time drop the raw bagels into the boiling water

~ after 20 seconds flip the bagels and remove after 10-15 seconds

~ transfer to a wired rack bottom side down

~ when cool enough to handle gently press into toppings

~ place in oven and bake until golden brown ( not burned like mine) about 14 minutes

~ use tongs to remove and cool on wire rack

Caesar Salad in Seconds...will maybe minutes

 

I could eat Caesar Salad everyday but I don't always have the time to whip the dressing up.  Well thank you Pam Anderson!  I give you a Caesar Salad you can throw together in a moments notice.  I added the low fat and high fat option.  Also garlic lovers, like me, could add more garlic.  If you feel the need for anchovies just garnish the top or squirt 1/2 teaspoon of anchovy paste into the mayo base.  Impress the snobbiest eaters with this easy elegant salad. 

Simple Scrumptious Caesar Salad

with

Quick Garlic Croutons

from Pam Anderson

Cooksmart 

Garlic croutons

4 garlic cloves (feeling lazy? Get the frozen cubes from Trader Joe’s)

1/4 cup extra virgin olive oil

2 cups bread cubes, 3/4-inch, cut from a good quality baguette or 2 cups baguette or 2 cups Italian bread (I used left over bagels)

1 pinch salt

Salad

3 romaine lettuce hearts, about 10 generous cups ( remove any dark green outer leaves and reserve for another use) (I bought romaine hearts from Trader Joe’s)

2 tablespoons lemon juice

2 1/2 tablespoons low fat or regular mayonnaise

1/4 teaspoon Worcestershire sauce

5 tablespoons olive oil

1/4 teaspoon salt

fresh ground black pepper

1/4 cup freshly grated parmesan cheese, plus extra for sprinkling ( preferably Parmigiano-Reggiano)

croutons:

~ heat large skillet over low heat

~ with motor running, drop garlic cloves through feeder tube of food processor to mince ~ scrape down sides of bowl and add oil through feeder tube

~ continue to process so that garlic releases its flavor into oil, about 30 seconds

~  strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use

~ you should have about 3 tablespoons of garlic oil

~   raise heat under skillet to medium

~ place bread cubes in medium bowl

~  drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat

~ add remaining 1 tablespoon oil; toss again

~ add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crisp and golden brown, 5 to 7 minutes

~ return croutons to bowl and set aside to cool while preparing salad.

salad

~ cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart

~ separate heart into individual leaves

~ put leaves in large bowl

~ whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl

~ drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil

~  drizzle lemon mixture over lettuce; toss again

~ sprinkle 1/4 cup Parmesan over greens; toss again

~ sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese

 

Mango Strawberry Pop...Things That Make You Go yummmmmm

 

We have finally hopped on the bandwagon with homemade Popsicles.  We pass on the cupcake trend since my kids decided they hated cupcakes, huh???  Cake pops although extremely cute and clever looked just too time consuming.  I did enjoy following bakerella’s blog during the development and thought where did she find the time.  But, what a huge payoff!  Also out in my desert wasteland, we lack specialty stores.  Internet is always an option but I love to shop and touch, feel, smell, debate and so on. 

We stumbled upon some pop molds. In addition, fresh fruit from our garden and the grocery store is always plentiful.  And man it is always hot here.  Yesterday my minivan registered 119, but it is dry heat, thank goodness…finally!  A perfect endeavor for us and a healthy snack too.    

This mango strawberry pop was our first go at it and yum.  Last week I tried to sneak some protein powder into a nectarine pops and those little buggers gave me a scrunched up face and yuck, darn, darn, darn. 

 

We plan to continue our pop experiments on our own and with the help of FineCooking create your own feature, so much fun!  It is like a video game.  Choice your ingredients and wa-la your complete recipe created for you by you.

Next week we go exotic after we visit Cardenas Market.  A great grocery store loaded with Mexican specialties.

  Mango Strawberry POP

From Fine Cooking

1/2 cup granulated sugar

½ cup water

pinch kosher salt

3 medium mangos, peeled, pitted, and cut into chunks

½ cup sliced strawberries

~ combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat

~ bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely

~ transfer the syrup to a 1-quart liquid measuring cup

~ puree the mango chunks in batches in a blender

~ measure out 2 cups of puree (save any extra for another use) and combine it with the syrup

~ distribute the sliced strawberries among ten 1/3-cup pop molds

~ add the fruit mixture to each mold

~ stir gently with a Popsicle stick to distribute the quartered strawberries

~ freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more or like me just stick the sticks or holders when you put them in the freezer

~ to unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes

~ unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks

  

Sugar-Crusted Chocolate Cookies

 

 I am not a baker.  Bakers are artist of taste and chemistry.  It is all about the chemical reaction.  I can follow a recipe but I don't dare change anything but the add-ins.

Cookies, cookies scream my young'ins.  

This recipe reminds me of a cookie I ate as a child.  We bought delicious cookies from a local factory, yum.  The chocolate sugar cookie and the sandwich cookie with the hole in the middle (where we would push our finger through to eat the creamy filling goodness) were my favorites. We loved these cookies.

Are you excited for the start of Bravo's Top Chef Just Dessert??  Our calendar is marked August 24th.

Sugar-Crusted Chocolate Cookies

From Jacques Torres
 nothing changes, why mess with perfection?

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

Pinch of salt

1 stick plus 2 tablespoons unsalted butter, cut into tablespoons

3/4 cup plus 2 tablespoons confectioners' sugar

2 tablespoons cold milk

1 teaspoon pure vanilla extract

1 large egg white

1/2 cup granulated sugar

~ in a food processor, pulse the flour, cocoa and salt

~ add the butter and process until sandy, about 3 minutes

~ add the confectioners' sugar, milk and vanilla extract and process until a firm dough forms

~ transfer the dough to 2 sheets of plastic wrap and form into two 7-inch logs, about 1 1/2 inches thick

~ wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.

~ preheat the oven to 350° and position racks in the upper and lower thirds

~ line 2 large baking sheets with parchment paper

~ beat the egg white in a small bowl

~ sprinkle the granulated sugar in a 7-inch square on a sheet of wax paper

~ brush the logs with the egg white and roll in the sugar, pressing to help it adhere

~ cut the logs into 1/4-inch slices and transfer to the baking sheets, about 1/2 inch apart

~ bake the cookies for about 20 minutes, until just firm to the touch; shift the sheets from ~ top to bottom and front to back halfway through for even baking

~ transfer the baking sheets to racks to cool