APPETIZERSChocolate and Peanut Butter Sandwich Cookies
Preheat oven to 375
Ingredients for dough:
1/2 C. butter (1 stick), at room temperature
1/2 C. sugar
1/2 C. brown sugar, packed
1/2 t. baking soda
1/2 t. kosher salt
1 egg, at room temperature
1 t. vanilla extract
1 C. flour
1/2 C. unsweetened cocoa powder
1 (11 ounce) package peanut butter and milk chocolate chips
Ingredients for frosting:
1 C. purchased chocolate frosting
1 C. peanut butter
Directions for dough:
In a large mixing bowl beat butter, sugar, brown sugar, and salt.
Add egg and vanilla.
Beat until combined.
Stir in flour.
Stir in cocoa powder.
Stir in peanut butter and milk chocolate pieces.
Cover and chill dough for 2 to 3 hours or until easy to handle.
Directions for assembling cookies:
Roll dough into 1-inch balls (or 1-ounce if using a scale).
Place 2 inches apart on lightly greased cookies sheets.
Flatten cookies to the level of the chips with a glass dipped in sugar.
Bake for 6-7 minutes.
Cool.
In a small bowl stir together frosting and peanut butter.
Spread 2 teaspoons of frosting mixture on the bottoms of half the cookies.
Top with remaining cookies, bottom sides together.
Mandel Bread
Preheat oven to 350
Ingredients:
In a large bowl of electric mixer, beat together:
3 eggs, at room temperature
7/8 C. (3/4 C. + 2 T.) canola oil
1 C. sugar
1 t. vanilla extract
Add to above and mix together:
3 C. flour
1 t. baking powder
1 t. kosher salt
Add in and mix:
1 C. mini chocolate chips
1 C. sliced almonds
On a parchment-lined sheet pan, shape dough into 2 loaves.
Refrigerate dough until firm.
Ingredients for cinnamon-sugar:
1/2 C. sugar
2 T. cinnamon
Blend together.
Directions:
Reshape logs if they have flattened.
Bake for 30 minutes.
Remove from oven an slice logs into 1-inch slices.
Lay each slice on side.
Sprinkle slices with cinnamon-sugar mixture.
Return to oven and bake an additional 20-30 minutes.
Turn on other side, sprinkle with cinnamon-sugar.
Bake an additional 20-30 minutes or until golden brown.
Cinnamon Spice Snowball Cookies
Preheat oven to 400
Ingredients:
1 C. butter (2 sticks), at room temperature
1 C. confectioners' sugar
2 T. ground cinnamon
1 t. nutmeg
1/2 t. cloves
2 C. flour
confectioners' sugar
Directions:
Beat together butter, confectioners' sugar, cinnamon, nutmeg, and cloves.
Gradually add flour, mixing until just blended.
Shape dough into 1-inch balls.
Place 1-inch apart on greased baking sheets.
Bake for 6-8 minutes or until lightly browned.
Transfer from baking sheets to wire racks.
Cool slightly.
Roll in confectioners' sugar.
Cool completely on racks.
Roll again in confectioners' sugar if desired.
Chocolate Chip, Oatmeal, Pecan Cookies
Ingredients for dough:
1 C. (2 sticks) butter, at room temperature
1 C. sugar
1 C. brown sugar (packed)
2 eggs, at room temperature
1 t. vanilla
2 C. all-purpose flour
2 1/2 C. grated oatmeal (I use my food processor to grate)
1 t. kosher salt
1 t. baking powder
1 t. baking soda
Directions for dough:
Cream butter and sugars together.
Mix in eggs and vanilla.
In a medium bowl, stir together flour, oatmeal, salt, baking powder, and baking soda.
Mix dry ingredients into wet ingredients and mix well.
Mix in (I use my hands):
2 1/2-3 C. chocolate chips
1 1/2 C. chopped pecans
Directions for scooping and baking:
Drop dough (either tablespoons or cookie scoops)
onto parchment-lined cookie sheets (can be close together for this step).
Cover cookie sheet and refrigerate for a few hours.
Preheat oven to 375
Place cookie balls 2 inches apart on cookie sheets.
Bake for 6 minutes.
*Depending on the size of your cookie scoop, adjust your time accordingly for cookies that are slightly golden brown.
Spritz Cookies
Preheat oven to 400
Ingredients:
1 C (2 sticks) butter, at room temperature
1/2 C. sugar
2 1/4 C. flour
1 egg, at room temperature
1/2 t. kosher salt
1 t. almond extract
Directions:
Cream all ingredients together.
Put dough into a cookie press.
Press onto ungreased cookie sheets.
Bake for 6-9 minutes until set, but not brown.
Rugelach
***Mix dough together and refrigerate overnight.
Ingredients for dough:
1 C. cold butter (2 sticks), cut into very small pieces
8 ounces cottage cheese (or cream cheese)
2 C. all-purpose flour
Directions for dough:
Use a pastry blender (and your hands) to mix the dough together.
Roll into a disc, place in a plastic bag, and refrigerate overnight.
Ingredients for filling:
3/4 C. brown sugar
1 t. cinnamon
3/4 C. chopped nuts
* I also use canned Solo filling instead of the above.
All flavors are delicious!
Directions for filling:
Mix brown sugar, cinnamon, and nuts together.
1 C. butter (2 sticks), melted (set aside for brushing pastry)
Cinnamon-sugar mixture:
1/4 C. granulated white sugar
1 T. cinnamon
Directions:
Preheat oven to 350.
Divide dough into 4 equal portions.
Dust countertop with flour.
Place 1 ball of dough on counter.
Using a rolling pin, roll dough out into a circle approximately 1/4 inch thick.
Brush each circle with melted butter.
Sprinkle dough with filling mixture, covering completely.
Cut each circle into 16 wedges using a pastry cutter or pizza cutter.
Roll up each wedge crescent-style (from base to point).
Place point side down on greased cookie sheet.
Brush tops of cookies with melted butter, and sprinkle with cinnamon-sugar mixture.
Bake for 20-22 minutes or until golden and crispy.
Cool on parchment paper.
*These are wonderful when they are reheated in a toaster oven. It brings out that fresh-baked crispness!
Sugar-Free Rugelach
*mix dough together and refrigerate overnight
Ingredients for dough:
1 C. cold butter (2 sticks), cut into very small pieces
8 ounces cottage cheese (or cream cheese)
2 C. all-purpose flour
Directions for dough:
Use a pastry blender (and your hands) to mix dough together.
Divide dough in to 4 equal portions.
Place dough in a plastic bag, and refrigerate overnight.
Ingredients for filling:
1 C. chopped walnuts or pecans
2 T. ground cinnamon
1 C. of any all-fruit jam
Directions for filling:
Mix raisins, walnuts, and cinnamon together.
small amount of melted butter for brushing tops
Preheat oven to 350
Directions for assembly:
Divide the dough into 4 equal portions.
Dust countertop with flour.
Place 1 ball of dough on the counter at a time.
Roll dough into a circle, 1/4 inch thick.
Spread a light layer of all-fruit onto each dough circle.
Sprinkle each circle with approximately 1/4 C. of the chopped nut/cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter.
Roll up each wedge crescent-style (from base to point)
Place point side down on a lightly greased or parchment lined baking sheets.
Brush tops of cookies with melted butter.
Bake for 20-25 minutes or until golden and crispy.
Cool on parchment paper then move to cooling rack.
*These are wonderful when they are reheated in a toaster oven. It brings out that fresh-baked crispness!
Apricot Cream Cheese Thumbprints
Preheat oven to 350
Ingredients:
3/4 C. butter (1 1/2 sticks), at room temperature
3/4 C. sugar
4 ounces cream cheese, at room temperature
1 egg, at room temperature
1 T. lemon juice
2 1/4 C. flour
3/4 t. baking powder
1/2 C. apricot preserves (any jam works well)
confectioners' sugar
Directions:
Combine butter, sugar, and cream cheese and mix until blended.
Blend in egg and lemon juice.
In a separate bowl, combine flour and baking powder and whisk.
Add dry ingredients to wet ingredients and mix until blended.
Chill until dough is stiff.
Shape tablespoonfuls of dough into balls.
Place on ungreased cookie sheet.
Indent centers and fill with preserves.
Bake for 14 minutes.
When the cookies have cooled, sprinkle with confectioners' sugar.
Coconut, Macadamia, White Chocolate Chip Cookies
Preheat oven to 375
Ingredients:
1 C. butter (2 sticks), at room temperature
1 C. brown sugar, packed
1/2 C. sugar
2 eggs, at room temperature
1 t. vanilla extract
2 1/2 C. flour
1 t. kosher salt
1 t. baking soda
1 C. macadamia nuts
1 C. toasted coconut
1 C. white chocolate chips or chunks
Directions:
In a medium bowl, mix butter, brown sugar, sugar, eggs, and vanilla together.
Add flour, salt, and baking soda, and mix well.
Mix in nuts, coconut, and white chocolate chips.
Form into tablespoon-sized balls.
Place on parchment-lined cookie sheet.
Chill for 1 hour (can also be frozen at this point).
Bake for 9-11 minutes.
Hamantashen
Ingredients for dough (this should be made in advance and chilled):
1/2 C. cold butter (1 stick)
2 C. flour
1 C. sugar
1 egg, at room temperature
2 t. baking powder
2 T. sour cream
1 t. vanilla or almond extract
Ingredients for filling:
Solo Cake and Pastry Filling (12 ounce can).
One can is perfect for this recipe.
Ingredients for egg wash:
Beat together 1 egg and 1 t. water.
Set aside.
Directions:
Cut butter into flour using two knives or pastry cutter.
Add the rest of the dough ingredients and mix well using your hands
(mixture will be crumbly and look dry).
Knead a few times on a floured surface (I do this right on my counter).
Form dough into a disc, place in a plastic bag or container and refrigerate until firm.
When ready to bake, preheat oven to 350.
Roll out dough on floured surface to approximately 1/4 inch thick.
Cut dough into rounds using cookie cutter.
Place a spoonful of filling in the center of each round and fold up sides to form a triangle.
Pinch seams together well.
Brush gently with egg wash.
Bake on lightly greased cookie sheet for 11-16 minutes or until edges just start to brown.
Russian Teacakes
Preheat oven to 375
Ingredients:
1 C. butter (2 sticks), at room temperature
1/2 C. confectioners' sugar
1 t. vanilla extract
2 1/4 C. flour
1/4 t. kosher salt
3/4 C. finely chopped nuts
Directions:
Mix butter, confectioners' sugar, and vanilla together.
Blend in flour, salt, and nuts until dough holds together.
Form dough into 1-inch balls.
Place on ungreased baking sheet.
Bake for 9 minutes.
While still warm, roll in confectioners' sugar.
Cool.
Roll in sugar again.
Banana Chocolate Chip Cookies
Preheat oven to 350
Ingredients:
1/3 C. butter, at room temperature
1/2 C. sugar
1 egg, at room temperature
1/2 t. vanilla extract (or banana extract)
heaping 1/2 C. mashed, ripe bananas
1/8 t. baking soda
1 t. baking powder
3/4 t. kosher salt
1 1/4 C. flour
1 C. mini chocolate chips
Directions:
Spray cookie sheets with non-stick cooking spray.
In bowl of electric mixer, blend butter, sugar, and egg together.
Add in vanilla, bananas, baking soda, baking powder, and salt.
Mix all ingredients together.
Mix flour in only until incorporated.
Mix in chocolate chips.
Drop by tablespoonfuls onto cookie sheet.
Bake for 13 minutes.
Mun Cookies (Poppy Seed Cookies)
Preheat oven to 350
Ingredients:
3/4 C. sugar
1/2 C. shortening (or coconut oil)
2 eggs, at room temperature
4 t. lemon juice
2 1/2 C. flour
2 t. baking powder
1/2 t. kosher salt
1/2 C. poppy seeds
Directions:
Cream sugar and shortening together.
Add eggs, one at at time, mixing well after each.
Add lemon juice, flour, baking powder, salt, and poppy seeds.
Chill until firm.
Roll dough out to 1/4 inch thickness.
Cut out shapes with cookie cutter.
Place on greased cookie sheets.
Bake for 10-15 minutes.
Sachertorte Cookies
Preheat oven to 325
Ingredients:
1 C. butter (2 sticks), at room temperature
1 small box instant chocolate (or vanilla) pudding
1 egg, at room temperature
2 C. flour
3 T. sugar
1/2 C. apricot or cherry preserves
1/2 C. chocolate chips
3 T. butter, melted
Directions:
In large bowl cream butter and pudding mix together until light and fluffy.
Beat in egg.
Gradually add flour at low speed until well mixed.
Shape into 1-inch balls and roll in sugar.
Place 2-inches apart on ungreased cookie sheet.
Make indentation in center of each cookie.
Bake for 15 minutes or until firm to the touch.
Remove from cookie sheets immediately.
Cool.
Fill each imprint with preserves.
Put chocolate chips and butter in small saucepan.
Place pan over low heat and whisk chocolate and butter until blended.
Drizzle chocolate over each cookie.
M & M Cookies
Preheat oven to 350
Ingredients:
1 C. (2 sticks) butter, at room temperature
1 C. packed dark brown sugar
3/4 C. sugar
2 eggs, at room temperature
1 T. vanilla extract
2 1/2 C. flour
1 t. kosher salt
1 t. baking soda
2 C. M & M candies, plus additional candies for decorating
Directions:
Beat butter with both sugars until creamy.
Beat in eggs and vanilla.
Sift or whisk together flour, salt, and baking soda.
Add to butter mixture.
Mix well.
Stir in M & M's.
Drop by tablespoon-sized balls onto cookie sheets.
Press a few extra candies into the top of each cookie, if desired.
Bake for 10 minutes.
Let cookies cool 1 minute on cookie sheets.
Place cookies on wire rack and let cool completely.
BONE Appetite Cookies for dogs!
Preheat oven to 350
Ingredients:
2/3 C. pumpkin puree
1/4 C. all-natural peanut butter
2 eggs, at room temperature
2.5 C. whole wheat flour
Directions:
In the bowl of electric mixer,
mix pumpkin and peanut butter until blended.
Add eggs and mix well.
Gradually add flour and mix well.
Place dough on a lightly floured surface.
Knead dough until all flour is incorporated.
Roll out dough to approximately 1/4 inches.
Cut out desired shapes.
Place cookies on parchment-lined baking sheets.
***cookies can be placed very close together as
they do not spread.
Bake 25-30 minutes or until edges are golden brown.
Gooey Butter Cookies
Ingredients:
1/4 C. butter (1/2 stick), at room temperature
1/4 t. vanilla extract
1 egg, at room temperature
4 ounces cream cheese, at room temperature
1 box yellow cake mix
1 C. confectioners' sugar
Directions:
In large bowl of electric mixer beat:
butter, vanilla, egg, and cream cheese until light and fluffy.
Add cake mix and beat until well blended.
Cover dough and chill for 30 minutes.
Preheat oven to 350
Shape dough into 1-inch balls.
Roll each ball in confectioners' sugar.
Place about 1 1/2-inches apart on a lightly greased cookie sheet.
Bake 10-12 minutes; do not let brown.
Let cookies cool.
Sift additional confectioners' sugar over the tops.
Monster Cookies
Preheat oven to 350
Ingredients:
3 eggs, at room temperature
1 1/4 C. packed brown sugar
1 C. granulated sugar
1/2 t. kosher salt
1/2 t. vanilla extract
1 1/2 C. peanut butter
1 stick butter, at room temperature
1/2 C. multi-colored chocolate candies
1/2 C. chocolate chips
1/4 C. raisins
2 t. baking soda
4 1/2 C. dry oatmeal (I like to grind mine a little)
Directions:
Line cookie sheets with parchment paper or use non-stick baking mats.
In a very large mixing bowl, combine the eggs and sugars.
Mix well.
Add the salt, vanilla, peanut butter, and butter.
Mix well.
Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal.
Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 minutes.
Do not overbake.
Let stand for about 3 minutes before transferring to wire racks to cool.
Mint Thins (almost like Girl Scout Cookies!)
Ingredients:
8 ounces semi-sweet chocolate
1/4 t. (or more) peppermint extract
1 sleeve Ritz Crackers or just the chocolate cookie part of Oreos
* there are approximately 35 crackers in a sleeve of Ritz Crackers
Directions:
Melt chocolate gently in a double boiler.
Stir until completely melted.
Blend in peppermint extract.
Taste and adjust peppermint if necessary.
Dip crackers in melted chocolate, completely coating crackers with chocolate.
Carefully tap off excess chocolate.
Place on wax paper-covered baking sheets.
Refrigerate 30 minutes or until chocolate is firm.
Chocolate Chip Meringue Cookies
Preheat oven to 225
Ingredients:
4 large egg whites (at room temperature)
1/2 t. cream of tartar
1/4 t. kosher salt
1 C. sugar
3 t. unsweetened cocoa powder
3 T. semisweet chocolate mini chips
Directions:
Line 2 large cookie sheets with parchment paper.
Set aside.
Combine egg whites, cream of tartar, and salt in bowl of electric mixer.
Using the whisk attachment, whisk at low speed until foamy.
Increase speed to high and add sugar, 1 tablespoon at at time.
Beat until mixture is thick and shiny and stiff peaks are visible.
This may take 5 minutes.
Sift cocoa over egg white mixture and fold in.
Fold in mini chips.
Drop batter by level tablespoonfuls onto prepared baking sheet.
Bake for 1 hour.
Turn oven off but leave meringues in oven for another hour (with the door closed) before removing.
3-Ingredient Peanut Butter Cookies
Preheat oven to 325
Ingredients:
1 C. sugar
1 C. peanut butter
1 egg, at room temperature
Directions:
Mix all ingredients together.
Form into balls.
Place on ungreased cookie sheets.
Flatten slightly with fork in a criss-cross pattern.
Bake for 12 minutes.
Peanut Butter Plus Cookies
Preheat oven to 350
Ingredients:
1 1/4 C. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. kosher salt
1 stick butter, at room temperature
3/4 C. peanut butter
1 C. packed brown sugar
1 large egg, at room temperature
1 t. vanilla extract
1/2 C. peanut butter cups, chopped
1/2 C. Honey Roasted Peanuts
1/2 C. peanut butter M & M's
Directions:
Whisk together the dry ingredients in a medium bowl.
In a large bowl, cream together the butter, peanut butter, and brown sugar. Stir in the egg and vanilla.
Add the flour in thirds and stir until smooth.
Fold in the peanut butter cups, peanuts, and peanut butter M & M's.
Roll the mixture in golf ball-size balls.
Roll in granulated sugar if desired.
Bake for 10-15 minutes, on a lightly greased cookie sheet.
Cool the cookies on a rack.
Raisin Cookies (fat free and sugar free)
Preheat oven to 350
Ingredients:
1 1/2 C. raisins
1/2 C. peeled, cored and chopped apple
1 C. water
1 C. flour
1 t. baking soda
1 t. cinnamon
1 t. vanilla extract
1/2 C. egg substitute
1/2 C. applesauce
1 C. quick cooking oats
3/4 C. chopped walnuts
Directions:
In a medium saucepan, combine raisins, apples, and water.
Bring to a boil and cook for 3 minutes.
Remove from heat and let cool for 15 minutes.
In a medium bowl, stir together flour, baking soda, and cinnamon.
Stir in vanilla, egg substitute, applesauce, and the apple mixture until well blended.
Fold in the oats and nuts.
Cover dough and chill 8 hours or overnight.
Grease cookie sheets.
Drop by rounded teaspoonfuls onto the prepared cookie sheet.
Bake for 8 minutes.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Brown Butter Chocolate Chip Cookies
Preheat oven to 375
Ingredients:
1 C. brown butter (2 sticks). ***See note at beginning of directions
2 1/2 C. all-purpose flour
1 t. baking soda
1 t. kosher salt
1 C. brown sugar
1/2 C. granulated sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. chocolate chips (or: 1 C. chocolate chips and 1 C. chopped chocolate)
Directions:
Note***In a medium saucepan, melt butter over medium heat, stirring often,
just until it turns a golden brown color and begins to smell nutty.
This takes a while so be patient!
Remove from heat as soon as it turns golden.
*Butter will go from nutty to burned in seconds so watch carefully!
Immediately pour into a glass measuring cup to cool.
Set aside for about 20 minutes to cool.
Whisk flour, baking soda, and salt, in a small bowl, and set aside.
In bowl of stand-mixer, combine brown sugar, and granulated sugar.
Add brown butter to sugar mixture and mix well.
Add eggs and vanilla and mix well.
Gradually beat in flour mixture only until incorporated.
Add chocolate chips and mix.
*Can add any other goodies at this point and mix well.
Drop the dough by large (2 1/4-inch) scoop onto baking sheet.
Refrigerate dough for 30 minutes, allowing it to firm up.
Bake approximately 12-13 minutes, or until lightly golden brown around edges.
Do not overbake these as they will continue to cook after coming out of oven.
German Chocolate filling Ingredients:
1 1/2 C. sugar
1 1/2 C. evaporated milk
3/4 C. butter
5 egg yolks, beaten
2 C. flaked coconut
1 1/2 C. chopped pecans
1 1/2 t. vanilla
Directions for German Chocolate Filling:
In a small saucepan, heat sugar, evaporated milk, butter, and egg yolks over medium-low heat until mixture is golden brown and thickened, stirring constantly.
Remove from heat and stir in coconut, pecans, and vanilla.
Cool mixture before filling Hamantashen.
Drizzle with melted chocolate.
COOKIES
Gluten Free Almond Raspberry Thumbprint Cookies
Preheat oven to 350
Ingredients:
2 1/2 C. almond flour
1/2 C. confectioners' sugar
1/4 t. kosher salt
1 stick butter, melted
1 1/2 t. almond extract
raspberry jam (or your favorite flavor)
Directions:
In a medium bowl, mix together almond flour, sugar, and salt.
Add in butter and blend well (a fork works well).
Add in almond extract and mix together.
Roll dough into balls.
Place balls onto parchment-lined baking sheet.
Make an indentation in each cookie.
Fill with jam.
Bake cookies for 10 minutes (small) or 16 minutes (large).
Remove from oven and cool.
Sprinkle tops with confectioners' sugar if desired.
Flourless Peanut Butter Cookies
Preheat oven to 350
Ingredients:
1 C. pitted dates (smushed into a 1 C. measure)
1 C. natural peanut butter
1 t. vanilla extract
1 egg, at room temperature
Optional:
1/2 C. mini chocolate chips
Directions:
Put dates into food processor.
Process until no large chunks remain.
Add peanut butter, vanilla, and egg.
Process until smooth.
Add chocolate chips if desired and incorporate well.
Scoop out tablespoon-sized balls of dough.
Squeeze dough together and roll into balls.
Pace on baking sheet.
Flatten with fork into criss-cross pattern.
Bake for 10 minutes.
Smashed Coconut Macaroons
Preheat oven to 350
Ingredients:
1 (14 ounce) bag shredded coconut
1 (14 ounce) can sweetened condensed milk
1/2 t. almond extract
1 C. mini chocolate chips (optional)
Directions:
Line 2 cookie sheets with parchment paper (or a silpat baking mat).
In a medium bowl, combine coconut, condensed milk, and almond.
Mix well.
Add in chocolate chips and mix.
Scoop large tablespoon-sized portions onto the cookie sheet.
Flatten mounds with your fingers.
Bake for 20-25 minutes or until edges are nice and brown.
*If you would like to drizzle chocolate over the macaroons:
In a glass measuring cup, add 1/2 C. chocolate chips and 1 t. oil.
Microwave for 30-second intervals until chocolate is melted.
Whisk to blend.
Drizzle over macaroons.
Oatmeal Raisin Cookies
Ingredients:
1 C. (2 sticks) butter, at room temperature
1 C. brown sugar
1/4 C. granulated sugar
2 eggs, at room temperature
1 T. vanilla
3 T. molasses
1 1/2 C. flour
1 t. baking soda
1 T. cinnamon
1 t. kosher salt
3 C. rolled oats
1 or 1 1/2 C. raisins (soaked to soften if necessary)
Directions:
Line sheet pans with parchment paper.
Set aside.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt.
Set aside.
In electric mixer, beat butter and sugars together until creamy.
Add in eggs, one at a time, and mix.
Add vanilla and molasses, and mix.
Add in flour mixture, and mix only until incorporated.
Add in rolled oats and raisins, and mix together.
Scoop dough onto sheet pan using a large cookie scoop (mine is 2.5 inches).
Refrigerate at least one hour.
When ready to bake:
Preheat oven to 350.
Bake cookies for 14 minutes.
