Saturday, December 31, 2011

How to Brine Chicken

First, let's start with a basic poultry brine recipe:
1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Added flavorings
Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game. Use your favorites, use your judgement, and don't overdo it. Find a good recipe for more guidance.
Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken.

Friday, December 30, 2011

Blackberry Muffins


  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup sugar
  • 8 Tbsp warm melted butter (1 stick)
  • 1 teaspoon vanilla
  • 1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first.)


1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2 Whisk together the flour, baking powder, baking soda and salt in a large bowl.
3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.

Thursday, December 29, 2011

Chicken enchiladas with green chili sour cream sauce

10 flour tortillas
2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Monday, December 26, 2011

Cranberry Muffins


1 1/4 cups sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnut (substituted chocolate chips)
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped


Preheat oven to 350ºF.

Mix sugar and butter together in a medium mixing bowl until completely blended. Add eggs one at a time, beating after each addition. Stir together flour, baking powder and salt in a separate medium mixing bowl. Add this alternately with the milk to the butter mixture. Stir in nuts and cranberries. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.

Sunday, December 25, 2011

Chocolate Marshmallow Cookies

  • 3 cups flour
  • 2/3 cup Unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 2/3 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla
  • 2 cups mini chocolate chips
  • 8 oz mini marshmallows, frozen
  1. Preheat oven to 400 degrees Fahrenheit and line cookie sheets with parchment paper.
  2. Combine flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream granulated and brown sugars with softened butter until well combined. Add egg, vanilla extract, and continue blending until light and fluffy.
  4. fold in the flour mixture and chocolate chips to form a rather stiff dough.
  5. Take a heaping tablespoon of dough and roughly shape it into a cup. Place 4 or 5 frozen marshmallows in the center, and wrap dough completely around them.
  6. Place on prepared cookie sheets, spacing about 1½ to 2 inches apart. Bake for 8-10 minutes. Transfer cookies to wire racks to cool completely.

Thursday, December 22, 2011

Lumpia Sauce

This is the most yummy sauce!!!!

  • Soy Sauce
  • Lemon juice
  • Chili oil (optional for those who arent in to spicy)
No measuring just do!

Pour soy sauce in a bowl. 

Add as lemon juice to your taste.

Add chili oil (as much or as little as you like)

Mix together used a dipping sauce for lumpia, pot stickers, egg rolls....

Wednesday, December 21, 2011

Lumpia Shangai

This is alaways a huge hit!!!!
  • 1/2 pound ground pork (ground hamburger, chicken or turkey can be substituted)
  • 1/2 pound shrimps, chopped finely
  • 1/2 cup chopped water chestnuts
  • 1/2 cup green onions, chopped fine
  • 1 t salt
  • 1 t freshly ground pepper
  • 1 egg
  • 1 T soy sauce
  • 1 package of egg roll wrappers
  • 1/2 c cooking oil
Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. 

Season with salt and pepper.

Place a level table spoon of filling on each egg roll wrapper and seal with a few drops of water.

Deep fry in hot oil and drain on paper towel.

Serve with lemon/hot oil/soy sauce.  (YUMMY!!)

Tuesday, December 20, 2011


1 3-pound chicken, cut into serving pieces
1/2 cup soy sauce
3/4 cup white vinegar
1 1/2 cup of water
1 or 2 heads of garlic, chopped
2 bay leaves
1/2 tablespoon peppercorns
salt to taste

Bring to biol the chicken together with soy sauce, vinegar, garlic, bay leaves, and peppercorns and simmer or a 1/2 hour.

Remove chicken pieces from pot and broil for then in a pan for 10 minutes.

Let the sauce in the pot boil until reduced to half.

Add salt to taste.

Cover the broiled chicken pieces with sauce.

Serve hot with rice.

Monday, December 19, 2011

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

For the cookie dough:

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:

3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:

3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract


To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 24 cupcakes.

Sunday, December 18, 2011

Hot Chocolate Cookies

  • 2 sticks room temperature butter
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups flour
  • 4 packages Hot Chocolate Mix (not sugar free)
  • 1 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 cup each white, milk, and semi-sweet chocolate chips  (I used the dark chocolate and mint chips, it made then super yummy!)

  1. Cream together both sugars and the butter until light and fluffy.
  2. Mix in the eggs and vanilla.
  3. Slowly add in the dry ingredients. I did this in stages, scraping the bowl each time.
  4. Add the chocolate chips to the cookie dough. The recipe says to chill the dough for an hour.
  5. Bake them in a preheated 350 degree oven for 9 to 11 minutes. Letcool for 5 minutes before removing from the pan.

Thursday, December 15, 2011

Salted Double Chocolate Peanut Butter Cookies

1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
½ cup peanuts
Coarse salt for sprinkling

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

Wednesday, December 14, 2011

Cream Cheese Cake Mix Cookies

- 1 bx cake mix, any flavor
- 8 oz cream cheese, room temperature
- 1/4 c butter, room temperature
- 1 large egg
- 1 tsp vanilla (optional, depending on flavor)
- 1 c any add-ins (flavored chips, candy, nuts, etc)
- amounts can be varied. for chocolate chip i added a 12
oz bag of semisweet chips
1. Preheat oven to 375 degrees.
2. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).
3. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like
4. Bake for 10 minutes, until edges are brown.

Tuesday, December 13, 2011

Campfire Cookies

Cream together:

1 cup butter flavored Crisco
1 cup packed brown sugar
Add in and beat thoroughly:
2 eggs
2 tsp vanilla

Mix in:

2 cups flour
1/2 tsp salt
1 tsp baking soda
Stir in:
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows

Drop by spoonfuls on to half a graham cracker and bake at 350 degrees for 12 minutes

Monday, December 12, 2011

Mexican Wedding Cakes

  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 2 cups all-pupose flour
  • 1 cup finely chopped almonds or pecans
  • 1/4 teaspoon salt
  • powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Sunday, December 11, 2011

Salted Caramel Chocolate Chips

  • 2 1/4 cups All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 cup (2 sticks) Room Temperature Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs
  • 1 cup Semi-Sweet Chocolate Chips
  • 20  Soft Caramel Chews, Cut to the size of chocolate chips (I used scissors.)
  • 1 tbsp. Course Sea Salt
  1. Preheat oven to 375° F.
  2. Line a cookie sheet with parchment paper or silpat (silicone non-stick baking mat). Combine flour, baking soda and salt in a bowl. Stir well to disperse the salt and baking soda within the flour.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large a bowl until creamy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. Stir in chocolate chips, caramel pieces and nuts.
  6. Drop by rounded tablespoon onto ungreased baking sheets then sprinkle each cookie with a pinch of course sea salt.
  7. Bake for 10 – 12 minutes or until golden brown.
  8. Cool on baking sheets for 2 minutes; carefully remove the entire sheet of cookies, while on parchment paper or silpat, from the baking sheet to cool until the caramel firms up enough in order to move each cookie to a wire rack and cool completely.

Saturday, December 10, 2011

Doggie Treat Saturday!!!!

Pumpkin Dog Biscuits

  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon salt
  • 2 tablespoons dry milk
  • 2 1/2 cups flour ( wheat is probably better!)
  • water

  1. Preheat oven to 350 degrees F.
  2. Blend eggs and pumpkin together; add salt, dry milk, and flour.
  3. Add water as needed to make the dough somewhat workable.
  4. The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
  5. You will need to mix this with your hands because it is too stiff for an electric mixer.
  6. Roll to 1/2-inch thick.
  7. Cut into shapes.
  8. Place 1" apart on ungreased cookie sheet.
  9. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Friday, December 9, 2011

Classroom Cooking

Monkey Bread

  • 3 cans Pillsbury buttermilk biscuits (10 per roll)
  • 1 stick butter
  • 1 c. sugar
  • 2 tsp. cinnamon
  • 1 c. brown sugar, packed

Put white sugar and cinnamon in plastic bag; add quartered biscuits (five at a time) in bag and coat. Arrange biscuit in bundt pan (layered). Melt butter and add brown sugar and boil for 3 minutes, pour over biscuits and bake at 350 degrees for 30 minutes.

Thursday, December 8, 2011

Red Velvet Chocolate Chip Cookies

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 teaspoon red food coloring
  • 1/2 cup chocolate chips

Preheat oven to 375.
Cream butter and sugars together until fluffy in the bowl of an electric mixer. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed. Fold in chocolate chips.
Using an ice cream scoop, scoop out 1-2 tablespoons of dough and set on baking sheet. Bake for 10-12 minutes.

Wednesday, December 7, 2011

Eggnog Spritz cookies

- 1 c powdered sugar
- 1 c butter, softened
- 1 tsp rum extract
- 1 md egg
- 2 1/3 c all-purpose flour
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt
- 2 Tbsp butter, melted
- 1 c powdered sugar
- 1 tsp rum extract
- 1 Tbsp water
- 1/2 tsp freshly grated nutmeg
1. Heat oven to 400 F. In large bowl, beat powdered sugar, butter, rum extract and egg until light and fluffy. Beat in flour, nutmeg and salt until well blended.
2. Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets.
3. Bake 5 to 7 minutes or until edges are firm but not brown. Immediately remove from cookie sheets. Let cookies cool before you glaze them.
4. For glaze: Stir all the glaze ingredients together until smooth and thin enough to drizzle. Drizzle on cookies. I usually use my cake decorator but you can put it in a plastic baggie and cut off a corner and squeeze it out or just drizzle with a knife all crazy like. Before glaze is set, sprinkle with nutmeg. Instead of grated nutmeg you can add colored sprinkles for the festive occasion.

Tuesday, December 6, 2011

Pumpkin Cheesecake


  • Cooking spray
  • 1 cup nonfat ricotta cheese
  • 2 - 8 oz tubs of light cream cheese
  • 1 cup firmly packed brown sugar
  • 3 Tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 2 eggs
  • 1 - 16 oz can pumpkin
  • 4 egg whites
  • 1/4 teaspoon cream of tarter
  • 1/4 cup plus 3 Tablespoons sugar, divided
  1. Coated bottom of 10 inch springform pan with cooking spray.
  2. Wrap outside bottom and sides of pan with heavy duty foil; set aside.
  3. In food processor, use blade, ass ricotta and cream cheese and process until smooth.
  4. Add brown sugar and next 6 ingredients; process until smooth.
  5. Pour into large bowl; stir in pumpkin, set aside.
  6. Beat 4 egg whites (at room temp.) and cream of tarter until foamy.
  7. Gradually add 1/4 sugar, 1 tablespoon at a time, beating until soft peaks form.
  8. Gently stir 1/4 egg white mixture into pumpkin mix.
  9. Gently fold in remaining egg mixture.
  10. Pour in pan; place in a shallow pan.
  11. Add hot water to larger to depth of one inch.
  12. Bake at 300 degrees in water bath for 1 hour.
  13. Remove springform pan from water; remove foil from pan.
  14. Cover and chill for at least 8 hours.
  15. Place 3 tablespoons of sugar in a small saucepan over medium heat.
  16. Caramelize by stirring often until sugar melts and is golden (about 5 minutes).
  17. Rabidly spread mixture on coated cookie sheet.
  18. Cool completely.
  19. Break mixture into small pieces.
  20. Place in food processor and pulse 6 times.
  21. Sprinkle over cheesecake.

Monday, December 5, 2011

Pumpkin Pie

Made with fresh pumpkin!!!!

  • 1 1/2 cups mashed pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 to 1 1/4 teaspoons of cinnamon
  • 1 to 1 1/2 teaspoon ginger
  • 1/4 to 1/2 teaspoon nutmeg
  • 1/4 to 1/2 teaspoon cloves
  • 3 slightly beaten eggs
  • 1 1/4 cup milk
  • 16 oz (2 cups) evaporated milk
  • 1 nine inch uncooked pie crust
  1. Heat oven to 400 degrees.
  2. Thoroughly pumpkin, sugar, salt and spices.
  3. Blend in eggs, milk and evaporated milk.
  4. Once blended, pour into pie crust.
  5. Bake for 40 to 50 minutes or until knife insert in center comes out clean.
  6. Let cool on wire rack. 

Sunday, December 4, 2011

Pie crust

The secret to a good flakey crust, dont over mix (knead).

  • 1 to 1 1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening (at room temperature)
  • 7 Tablespoons ice cold water
  1. Sift flour and salt.
  2. Cut in shortening until pieces are the size of peas.
  3. Sprinkle a tablespoon at a time over flour mixture while fluffing with a fork until moisture is distributed evenly.
  4. Use fingers to gather to center of bowl form a ball and turn on to lightly floured surface.
  5. Roll out with floured rolling pin until 1/8 inch thick.
  6. Carefully place in pie tin....

Saturday, December 3, 2011

Doggie Treat Saturday!!!!

Pumpkin Peanut Butter Dog Treats

  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 2 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
  3. Bake in preheated oven until hard, about 40 minutes.

Friday, December 2, 2011

Classroom cooking

Cake Batter Pancakes


  • 1 1/4 cups all purpose flour
  • 1 cup Betty Crocker Supermoist yellow cake mix
  • 1 Tablespoon sugar
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2 cups milk
  • assorted sprinkles
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 1/2 teaspoon vanilla
  • assorted sprinkles
  • 2 Tablespoons butter, softened


  1.  Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
  2.  Add 1 cup of milk, eggs, and vanilla extract. Stir until smooth. Add additional milk until batter has the consistency of pancake batter. You can also add more cake mix if you want your pancakes to have a stronger cake batter flavor.
  3.  Preheat a skillet to low to medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze (recipe follows).
  4.  For vanilla glaze: mix powdered sugar, butter, and vanilla and milk until glaze forms. You may need to add a little more milk to reach desired consistency so that it can be drizzled. Mix into glaze and drizzle on pancakes.

Thursday, December 1, 2011

Peppermint Spritz Cookies

  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup plus 2 tablespoons butter, softened
  • 3 oz cream cheese (about 1/3 cup)
  • 1/4 cup nonfat milk
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sifted powder sugar
  • 1 tablespoon plus 1 teaspoon nonfat milk
  • 1/8 teaspoon peppermint extract
  • 14 starlite candies, finely crushed
  1. Cream sugar and next 2 ingredients at medium speed until light and fluffy.
  2. Add 1/4 cup nonfat milk, 1 teaspoon peppermint extract and egg, beat well.
  3. Combine flour, baking powder and salt.
  4. Gradually add to creamed mixture, stirring well.
  5. Press dough through cookie press fitted with a 1 inch long serrated disk, following the manufacturer's instructions, make long strip on cookie sheet coated with cookie spray.
  6. Cut each strip in to 3 inch pieces.
  7. Bake at 350 degrees for 12 minutes or until lightly browned.
  8. Cool completely on wire racks.
  9. Combine powder sugar, 1 tablespoon nonfat milk plus 1/8 teaspoon peppermint extract; stirring well
  10. Brush 1/3 of each cookie with powdered sugar mixture and sprinkle with crushed candies.