Cookie 3.1

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Cookie 3.1

Cookie 17
Cookie 14
I Baked The Viral #PanBangingCookies, And I'm Never Going Back

Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. This helper function gives you friendlier syntax to set browser cookies. Refer to the Input Library for a description of its use, as this function is an alias for CIInput::setcookie. The cookies are tasty but they took really long to cook at 325 degrees about 20 minutes. I tried turning up the temperature to 350 degrees the second time around and the cookies baked for about 15 minutes. The texture of the cookies.

Cookie 17

Cookie 14

Cookie 17
Cookie 14
I Baked The Viral #PanBangingCookies, And I'm Never Going Back
Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. This helper function gives you friendlier syntax to set browser cookies. Refer to the Input Library for a description of its use, as this function is an alias for CIInput::setcookie. The cookies are tasty but they took really long to cook at 325 degrees about 20 minutes. I tried turning up the temperature to 350 degrees the second time around and the cookies baked for about 15 minutes. The texture of the cookies.
Cookie 17Cookie 14I Baked The Viral #PanBangingCookies, And I'm Never Going Back 1. Preheat oven to 325°F. In a small bowl, combine the flour, baking soda, salt and cinnamon. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 for about 20 seconds, or until fully combined. Reserve. 2. Put the butter, sugars and zest in a medium-large mixing bowl. Mix on speed 3 until light and very creamy, about 2 minutes, increasing to speed 4 halfway through. Reduce to speed 3 and with the mixer running, add the eggs, one at a time. Mix until fully incorporated. Add the vanilla and lime juice. Reduce to speed 2 and add the dry ingredients. Mix until just combined. Cover bowl with plastic wrap and chill for at least 40 minutes. 3. Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Roll each into a smooth ball and then dip into the sanding sugar. Press down to slightly flatten and then sprinkle some more of the sanding sugar on top. 4. Bake in preheated oven until lightly golden, about 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use. 