Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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Molasses-Crinkle-Cookies F

Molasses Crinkle Cookies

by Cassidy Stockton in Recipes

We love a good gingersnap around here, but these molasses crinkle cookies have us passing up the crispy ginger cookies for something with a little more chew. These cookies have a kick to them and are made festive with the addition of our new sparkling sugar. This is a fun recipe to bake up with kids, as they will love rolling each ball of dough in the sparkling sugar. Plus, they’re made with whole wheat pastry flour, so you don’t have to feel guilty about enjoying these. The whole grain flour is completely hidden under the molasses and ginger flavors, so no one will ever be the wiser.

Make a batch of these for Santa or just enjoy them with a tall glass of milk. We hope you love them as much as we do. Check out the video below for  step-by-step instructions for making these jazzy cookies.

Molasses Crinkle Cookies | Bob's Red Mill

Molasses Crinkle Cookies

Prep Time:  15 minutes | Cook Time:  8 – 10 minutes

Yield: 18 cookies

Step 1

Preheat oven to 375°F and line baking sheets with parchment paper.

Step 2

In a small bowl, mix together whole wheat pastry flour, baking soda, salt and spices.

Step 3

In a large bowl, mix together butter, brown sugar and molasses until combined, then add egg.  Add dry and mix until combined.

Step 4

Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar.  Place 2-inches apart on prepared baking sheets and bake until edges are just set, 8 – 10 minutes.  Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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Turbinado-Soft-Caramels F

Soft Caramels

by Cassidy Stockton in Recipes

Caramels are, hands-down, my favorite candy. You can keep your chocolates, your peppermints, your fudge, just give me all of the caramels and I will make sure they are, ahem, disposed of properly. I do not make them from scratch, however, and often fork over a pretty penny for soft caramels. Luckily, Sarah House has come up with a pretty simple recipe for making luscious soft caramels. She’s assured me that it is not as daunting as it seems and I tend to trust her. I’ll be cooking up a batch of these this weekend to enjoy over the Christmas holiday, I hope you’ll join me. I plan to sprinkle some coarse sea salt over the top of these, because that’s how I roll (and roll I will if I eat all of these caramels).

Soft Caramels | Bob's Red Mill

Soft Caramels

Prep Time:  5 minutes | Rest Time:  60 minutes | Cook Time:  8 – 10 minutes

Yield: about 36 pieces

Step 1

Line an 8-inch square baking pan with parchment paper and spray with pan spray.

Step 2

Heat cream, vanilla extract, salt and 2 Tbsp butter in a small saucepan until butter has melted.  Remove from heat and set aside.

Step 3

In a large pan, heat Bob’s Red Mill Turbinado Sugar, honey and water over medium-high heat, stirring until all sugar granules have melted.  Continue to cook, without stirring, until the mixture reaches 310°F on a candy thermometer, about 3 – 4 minutes.

Step 4

Remove the sugar mixture from the heat and carefully add cream mixture.  Return to heat and cook until the mixture reaches 260°F on a candy thermometer, about 5 – 6 minutes.

Step 5

Remove from heat and mix in remaining 2 Tbsp butter.  Pour into prepared pan and let set, about 1 hour.  Cut into desired sizes and wrap individual pieces in parchment paper or plastic wrap.


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Cassidy Stockton Google: Cassidy Stockton
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Whole Wheat Chocolate Chip Cookies

by Jennifer Farley in Recipes

The holiday season has many meanings to me and I’m not even slightly ashamed to admit that one of those meanings is cookies. I love cookies because I’m so incredibly indecisive when it comes to choosing desserts. Cookies give me the freedom to have it all. And these whole wheat chocolate chip cookies are a slightly modernized twist on the classic that will wow your holiday guests.

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill
Bob’s Whole Wheat Pastry Flour replaces all purpose flour in this recipe but you will never notice the difference! I was amazed at how seamlessly it incorporated into the dough. I’ve also added a bit of coarse sea salt on top of the cookies to enhance the flavors. These have that perfect texture one craves in a chocolate chip cookie- slightly crunchy on the outside but just chewy enough on the inside. Make these for your next holiday party or cookie exchange. You’ll be glad you did!

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Prep Time: 30 minutes | Cook Time: 15 minutes| Yields: 40-45 cookies


  • 3 cups (13 ounces) Bob’s Red Mill Organic Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 1/3 cup unsalted Butter, room temperature
  • 1 cup (8 ounces) Granulated Sugar
  • 1 cup (8 ounces) packed light Brown Sugar
  • 2 large Eggs
  • 1 Egg Yolk
  • ½ teaspoon pure Vanilla Extract
  • 12 ounces Semi Sweet Chocolate Chips
  • Coarse Sea Salt on top


  1. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In a stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on high speed for several minutes until light and fluffy. Turn the mixer down to low speed and add the eggs and yolk, one at a time. Scrape down the sides of the bowl. Slowly add the flour and vanilla until just combined and then stir in the chocolate chips by hand.
  4. Use a small ice cream scoop to portion out the cookies. Sprinkle coarse sea salt liberally on top of each cookie. Allow them to chill in the refrigerator for at least 15 minutes.
  5. Preheat the oven to 350 degrees F and then bake for 13 – 15 minutes. Allow to cool for several minutes before serving.

Jennifer Farley-600Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

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Jennifer Farley Google: Jennifer Farley
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Candied Chocolate Almonds F

Candied Chocolate Almonds

by Cassidy Stockton in Recipes

We’re all about the thoughtfully homemade gifts this year at Bob’s Red Mill, and for good reason. Homemade gifts feel instantly personal, are usually easier on the wallet, and (if edible) are something that can be enjoyed with others. It’s both a gift and an experience. Last year, I toasted and flavored almonds in many varieties for my friends and coworkers. I wrapped about a cup of almonds in pretty cellophane bags and that was that. I’m not sure a single bag made it home to be shared with others, but they were a big hit with the recipients.

I wish I’d had this recipe last year, because it is SO easy. Melt the chocolate, mix with nuts, add spices. DONE. I recommend making a few batches, as these will disappear quickly. If almonds don’t appeal, cashews will work well in this recipe, too. Pretty cellophane or small glass jars turn these into an instant gift, if you can stand to share these chocolate almonds with anyone.

Candied Chocolate Almonds

Chocolate Covered Almonds

Prep Time:  10 minutes | Rest Time:  5 minutes | Cook Time:  2 – 3 minutes

Yield: 8 servings

  • ½ cup Semisweet Chocolate Chips
  • 2 cups Whole Dry Roasted Almonds
  • 1 Tbsp Bob’s Red Mill Turbinado Sugar
  • ½ tsp Kosher Salt
  • 1 Tbsp Cocoa Powder
  • ½ tsp ground Cinnamon
  • ⅛ tsp Chili Powder (optional)

Step 1

Place chocolate chips in a large microwave safe bowl.  Melt in the microwave for 2 – 3 minutes, stopping to stir with a rubber spatula every 30 seconds.

Step 2

Add almonds and stir thoroughly to coat the nuts.  Add Bob’s Red Mill Turbinado Sugar and salt and stir well.

Step 3

Spread the almonds on a parchment lined sheet tray and let sit until the chocolate is just tacky, about 5 – 10 minutes.

Step 4

Return almonds to the bowl and add cocoa powder and spices; mix well.  Store in an airtight container.


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Cassidy Stockton Google: Cassidy Stockton
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Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars in a Jar

by Sarena Shasteen in Gluten Free, Recipes

I am a huge fan of giving homemade gifts for the holidays. It not only gives me the chance to share treats that I love, but also allows me the opportunity to personalize these gifts for whomever I’m giving them to. I like including a cute jar that can be used for other things with an easy to assemble recipe along with a platter to serve it on and a dish towel for a cute presentation. I try to come up with things I know work with the recipients decor or cooking personality. The recipe I’m sharing today is based on another family favorite around here. This is one of those recipes that I always get asked to bring to events and gatherings. I love how well it came together as a gift and it’s so easy to bake. The best part about these bars is that they are even better the second day. So, easy to make and they keep well, could you ask for more?

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Now, about the bars…

Caramel, oatmeal, brown sugar and chocolate chips! Could you really go wrong? Not in this house! These Chocolate Chip Caramel Gooey Bars are layers of oatmeal chocolate chip cookie with a rich dense caramel center. These bars are perfect treats for holiday gatherings since they bake up quickly, slice beautifully and will stay fresh for days (not that they will stick around that long).

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars

Large Jar Ingredients

Small Jar Ingredients

Extra Ingredient

  • 1-1/2 cups cold Dairy Free Butter (EarthBalance)

To assemble the jars:

  • 1 – 10 cup jar
  • 1 – 2 cup jar

Combine 2 cups flour with baking soda and salt. Place in the large jar. Next layer the oats, then the brown sugar and then add the chocolate chips to the top.

In a bowl, combine the caramel sauce and the remaining 1/2 cup flour. Pour mixture into the small jar.

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

To Bake Bars

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine flour mixture, oats, brown sugar chocolate chips.
  3. Cut in butter until crumbly. Set half aside for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 baking pan.
  5. Bake for 15 minutes.
  6. Drizzle caramel mixture over the top of the half baked layer. Spread mixture all over, but not to the edges.
  7. Sprinkle with reserved crumb mixture.
  8. Bake an additional 20-25 minutes or until golden brown.
  9. Cool on a wire rack for 2 hours before cutting.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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Chocolate Hazelnut Biscotti Mix F

Chocolate Hazelnut Biscotti Mix in a Jar (Low Carb)

by Carolyn Ketchum in Recipes

In this age of crazy consumerism, a handmade, homemade gift can set you apart from the store-bought crowd. Bonus points if your gift comes in cool, pretty and useful packaging. It may be ridiculously trendy to give things in Mason jars tied up with festive twine but that hardly detracts from the heartfelt nature of the gift. I love this trend and I am jumping on the bandwagon with a loud thud. Move over and make a little room for me, would you?

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

I love giving homemade baked goods during the holidays and I know they are always appreciated. But it can be tricky with the sort of gluten-free, sugar-free treats I like to make. In conventional goodies, sugar acts as something of a preservative, keeping them fresher for longer. Given the slightly more time-sensitive nature of some of my recipes, it can be better to give things as a mix and let the recipients have fun making them up on their own. Besides, then you can layer the ingredients prettily in a jar, tie them up with festive twine and feel like a homemade gift-giving rock star.

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

These chocolate hazelnut biscotti are a wonderful gift to give, either as a mix or fully baked. Made with Bob’s Red Mill hazelnut meal and whole dry roasted hazelnuts, they are naturally gluten-free and intensely chocolatey. They are healthy and wholesome but they don’t taste like it one little bit. Winning!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

All you have to do is grab a few quart-sized Mason jars, layer the ingredients, find a cute set of holiday printables for the labels and recipe cards and tie it all up with a pretty bow. I found that forming a cone with a large piece of paper was the easiest way to layer the ingredients with minimal mess. It also helped me pour the next ingredient in without disturbing the layer below it too much. And all your giftees need to do is add some oil and eggs and bake them up.

You may want to keep one of the mixes for yourself; these biscotti are that good. As long as you let them cool completely in the oven, they will crisp up nicely and are perfect for dunking in your morning coffee or afternoon tea. Enjoy and happy holidays!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

Chocolate Hazelnut Biscotti Mix 

In a medium bowl, whisk together hazelnut meal, baking powder, xanthan gum and salt. Pour about half of the mixture into the bottom of a quart-sized mason jar. This works best if you use a piece of paper to create a cone through which to pour the mixture. Remove the cone and shake the jar to even the layer out.

Next layer the cocoa powder through the cone. Even it out by gently shaking. Layer the sweetener in the same fashion, then the remaining hazelnut flour mixture. Finally layer the chopped hazelnuts and chocolate chips.

Instructions for the recipe card:


  • 1 jar Chocolate Hazelnut Biscotti Mix
  • 6 tbsp melted butter or hazelnut oil
  • 1 large egg
  • 1 large egg white


  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. Transfer biscotti mix to a large bowl and whisk to combine. Add butter or oil, egg and egg white and stir until dough comes together.
  2. Divide dough in half and transfer to prepared baking sheet. Shape into two low, flat rectangles about 4 inches by 8 inches. Bake 28 minutes or until slightly puffed and just set to the touch. Remove from oven and let cool 20 minutes.
  3. Reduce oven temperature to 300F. Carefully cut into 1-inch slices and lay cut-side down on baking sheet. Bake 10 minutes and then gently flip slices over. Turn off oven and let biscotti sit inside until oven is cool.

Makes 20 to 24 biscotti

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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Carolyn Ketchum Google: Carolyn Ketchum
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Strawberry Jam & Butter Cookies-F

Strawberry Jam and Butter Cookies

by Cassidy Stockton in Recipes

I guess you could say these cookies are my jam… ha. In all seriousness, though, they are really good. If you have littles running around your kitchen, enlist their help. They will love jamming their thumbs down in each ball of cookie dough to make a well for luscious strawberry jam.  Of course, they might like it a little too much and leave you with nothing but thumbprints.

You can use any kind of jam you like, but we’re partial to strawberry. These are delicate, buttery cookies perfect for holiday parties and potlucks. They make a nice alternative to the endless array of chocolate and peppermint confections you find this time of year and look lovely wrapped with cellophane for a home-baked gift.

Strawberry Jam & Butter Cookies | Bob's Red Mill

Strawberry Jam and Butter Cookies

  • 1-3/4 cups Bob’s Red Mill All Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 3/4 cup Butter (1 1/2 sticks), softened
  • 2/3 cup Sugar, plus extra for rolling
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/3 cup Strawberry Jam

STEP 1 Preheat oven to 350º F. Line two baking sheets with parchment paper or spray each with cooking spray.

STEP 2 In a bowl, whisk together flour, salt and baking powder.

STEP 3 In a separate bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until just combined. Slowly beat in dry ingredients, mixing until just combined.

STEP 4 Roll dough into 1-inch balls and roll balls in extra sugar. Place on prepared baking sheets 2 inches apart. Press thumb gently into the center of each ball, about 1/2-inch deep. Fill each thumbprint with about 1/2 tsp jam.

STEP 5 Bake 15 to 17 minutes or until edges are golden. Cool on baking sheets. Makes 24 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Middle Eastern Chicken Soup with Freekeh - The Lemon Bowl F

Middle Eastern Chicken Soup with Freekeh

by Liz Della Croce in Recipes

When winter hits and the cooler weather sets in, I crave nothing more than a giant bowl of chicken soup. Growing up in a Middle Eastern household, my mom would often flavor our chicken soup with bright lemon juice, pungent garlic and warm cinnamon.

Instead of the traditional egg noodles, she would add chickpeas for added protein and fiber. For even more of a nutritional punch, this time I decided to throw in leftover cooked freekeh that I had sitting in the fridge. If you’re not familiar with this Middle Eastern ancient grain, it tastes similar to bulgur wheat but is a bit chewier and has more of a nutty, rich flavor.

Just before serving the soup, my mom would always throw in a big handful of spinach leaves and garnish with plenty of fresh minced parsley. Delicious on its own or served with a side of freshly baked pita bread and hummus, your family is going to love this Middle Eastern version of the classic chicken soup.

Middle Eastern Chicken Soup with Freekeh - The Lemon Bowl

Middle Eastern Chicken Soup with Freekeh

Makes 12 cups | Serves 6


  • 1 medium Onion – diced
  • 2 Carrots – peeled and diced
  • 3 Celery Stalks – diced
  • 3 cloves Garlic – minced
  • 2 teaspoons Cinnamon
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 8 cups Chicken Stock – low sodium
  • 20 ounces boneless, skinless Chicken Breasts
  • 14 ounce can Chick Peas – drained and rinse
  • juice of one Lemon
  • 8 cups Spinach leaves
  • 1 cup cooked Freekeh
  • minced Parsley


  1. Heat a large soup pot over medium high and spray with cooking spray or drizzle with olive oil.
  2. Add onions, carrots, celery, garlic, cinnamon, salt and pepper to the pan. Cook until vegetables are softened, stirring frequently, about 7-9 minutes.
  3. Pour chicken stock into the pan and bring to a boil. Add chicken breasts and bring back to a boil. Reduce heat to low and simmer until chicken is cooked through, 15-20 minutes.
  4. Remove cooked chicken breasts from the pot and set aside until cool enough to handle. Shred chicken or dice then return to the pot.
  5. Add chick peas, lemon juice, spinach and freekeh to the soup. Heat until spinach is wilted, about 5 additional minutes.
  6. Check for seasoning and adjust accordingly before serving with fresh minced parsley.

Nutrition Facts (per serving): 261 calories, 3 g fat, 0 g sat fat, 0 g trans fat, 50 mg cholesterol,  1187 mg sodium, 32 g carb, 7.4 g fiber, 6.3 g sugar, 29.2 g protein

The Lemon Bowl Head Shot 2013

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been creating delicious recipes using real ingredients with an emphasis on seasonality. Liz has appeared live on the TODAY Show and tapes regular cooking segments for her local NBC affiliate station. Through healthy eating and regular exercise, Liz has successfully achieved a personal weight loss milestone and has a passion for helping others reach similar goals. New in 2013, Liz launched Healthy Habits, a feature on The Lemon Bowl where her loyal readers and growing audience can find practical advice, resources and information on creating and maintaining a healthy lifestyle.

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Pecan Sandies F

Pecan Sandies

by Cassidy Stockton in Recipes

I have distinct memories of eating Keebler® Pecan Sandies as a kid. The way they crumbled as you bit into them and the warm flavor of butter and pecans. I couldn’t eat just one. I had to have as many as I could get away with. I honestly hadn’t thought of them in years, so imagine my delight when a fresh batch of these showed up at the office a few months ago. I learned two things that day- homemade pecan sandies were far superior to store bought and making them from scratch was ridiculously easy.

It makes sense. I whip up batch upon batch of shortbread  during the holidays and these are, in essence, just pecan-enhanced shortbread. I love the use of the food processor here- everything is done in the single bowl of your food processor. It doesn’t get much simpler and clean-up is a breeze. The hardest part of this recipe is waiting an hour for the dough to chill. I haven’t tried it, but I bet you could roll out this dough and cut it into fun shapes instead of circles- snowflakes would be especially pretty this time of year.

I hope you enjoy this recipe as much as I do. If our pastry flour is hard to come by, use all purpose flour instead.

Pecan Sandies | Bob's Red Mill

Pecan Sandies

  • 2-1/2 cups Pecan Halves, divided
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Powdered Sugar
  • 1-1/2 cups Bob’s Red Mill Pastry Flour
  • 1/2 tsp Salt
  • 12 Tbsp Butter (1 1/2 sticks), chilled, cut into 1/2-inch cubes
  • 1 Egg Yolk

STEP 1 Process 1 1/2 cups pecans and sugars in a 10 – 12 cup food processor for 10 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 2-second pulses. Add egg yolk and process until dough forms into a ball. 

STEP 2 Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.

STEP 3 Preheat oven to 325ºF. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 32 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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