Tag Archives: Ice Cream

Strawberry Rhubarb Swirl Ice cream

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It’s no secret to regular readers of this blog that I adore rhubarb. That being said, I was shocked to discover there are 18 rhubarb recipes in the archives of my blog! I love the tartness that rhubarb brings to desserts. It’s a great way to achieve flavour balance in desserts, keeping the sweetness at bay.

Local rhubarb does not really arrive in Ottawa until early July and right now I am awash in a sea of rhubarb. Because I no longer have a garden (I’m in a condo now), my son planted a rhubarb patch in his backyard for me for Mother’s Day a few years ago. Rhubarb is a prolific perennial. It’s the gift that keeps on giving.

This ice cream is a vanilla base with roasted strawberry-rhubarb compote mixed in. Roasting is an excellent way to boost the flavour profile of fruit. Mix 1.5 cups of halved strawberries, 1 cup sliced rhubarb and 2 tablespoons sugar together on a sheet pan, and roast it in a 350°F oven for about 15 minutes, until the fruit is tender. Mash the fruit with a potato masher until it becomes a chunky sauce. Chill the sauce while you make the ice cream.

If you find yourself with a plethora of rhubarb, slice it and freeze it. Then all winter long you can roast it with frozen strawberries and spoon it over your morning yogurt. It makes winter more bearable.

I used the basic vanilla ice cream recipe from my Cuisinart Ice Cream recipe book. It’s an excellent base for all kinds of flavour mix-ins. The strawberry rhubarb mixture gets swirled in once the ice cream is churned but still soft.

Feel free to serve the ice cream in cones or if you want to make a special sundae dessert, serve it in pretty glasses with this Salted Pistachio Crumble on top. I’m all about texture. Save some of the strawberry rhubarb juice to drizzle on the sundaes.

Click here to print recipe for Strawberry Rhubarb Swirl Ice cream with Salted Pistachio Crumble.

Turtle Ice cream

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The inspiration for this ice cream came from Turtles Chocolates. Creamy caramel and crunchy pecans coated in rich chocolate. Mmmmmm, I love turtles. When I told my husband I was creating Turtle Ice cream, he had no idea what I was talking about. Clearly, his mother did not have a candy drawer in the living room where she “hid” the chocolates that were meant for company.

Of course that drawer was a magnet for my sisters and I. We’d try to quietly sneak chocolates, but the drawer had a brass knocker handle that would clunk every time we opened and closed the drawer. The variety box of chocolates would be filled with half-eaten cherry and cream filled chocolates. All the nut and caramel ones were gone. My mother would be so embarrassed and angry at us when she went to serve the chocolates to company. Ah, sweet childhood memories!

Turtles were the most coveted box in the drawer and it was always filled with empty candy cups. For my version of Turtle Ice Cream, I started with a base of salted caramel ice cream from Rose Levy Beranbaum’s book, “Rose’s Ice Cream Bliss.” You will need an ice cream machine to make this recipe.

The blogosphere is awash with quick, no-churn ice cream recipes. Essentially, no churn ice cream does not contain eggs, and relies on sweetened condensed milk to thicken the ice cream. The big draw to most of these recipes is that they do not require an ice cream machine. You just mix the ingredients and freeze. Sound perfect until you taste the ice cream. No matter what flavour you add, I find that the sweetened condensed milk overpowers everything. Plus, it has a strange texture. I don’t understand the appeal.

Rose’s recipe is extremely detailed and fool proof. She walks you through all the steps and explains why things work. I’m a big fan. Her first book “The Cake Bible” is the most dog eared book on my shelf. Published in 1988, it has stood the test of time.

I dipped the top of the sugar cones with melted chocolate and rolled it in toasted pecans, because we’re fancy here at saltandserenity. Plus, it makes a pretty picture. It’s all in the details.

To the base of salted caramel ice cream, I added buttered toasted pecans and chunks of caramel candy. You can make your own caramel candy, or just buy the Kraft caramels and cut them into quarters. For the chocolate, I envisioned ribbons of hot fudge sauce rippling through the ice cream. I made a simple hot fudge sauce and layered it through the ice cream before freezing. Then I drizzled on some extra after scooping.

Click here to print recipe for Turtle-Ice-CreamDownload

Mocha Almond Fudge Swirl Ice Cream

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One of my strongest childhood memories, is spending Sundays with my dad. He would take me and my sisters out for the day to give my mom a break. In the summer it would be swimming and then dinner and ice cream. In the winter, it was usually a movie, dinner and ice cream. I recall seeing Mary Poppins 7 1/2 times. The 1/2 was because my little sister threw up and we had to leave.

Dinner was usually at the Copper Kettle. We’d always have fried chicken in a basket. I fondly remember the little packets of honey that we’d open with our teeth, and drizzle all over the chicken and fries. After dinner, we’d go to Bresslers Ice Cream at Bayview Village. That was when Bayview Village was a strip mall, and not the fancy place it is now.

Everyone had their favourite flavour of ice cream. My sisters ordered strawberry (Jody), bubblegum, (Lynne), and maple walnut (Faith). My baby sister (Bo) was too little to come and my baby brother (Jay) wasn’t even born yet! I always got two scoops, chocolate on the bottom and pistachio on top. My dad always got pistachio. He loved all nuts.

When I was a teenager, I discovered Jamoca Almond Fudge Ice Cream at Baskin and Robbins. I adored the deep, slightly bitter coffee flavour, balanced by ripples of chocolate fudge sauce. And the little pop of crunch when you’d bite into a nugget of almond was easily the best part for me.

Thanks to my friend Brigitte, I have recreated this iconic flavour at home. The base coffee recipe is hers. I added swirls of hot fudge sauce and toasted salted almonds. It comes together really quickly. Store-bought fudge sauce will totally work, but it only takes a few minutes to make your own. My favourite recipe is from Deb.

Extra hot fudge sauce and almonds are totally optional, but highly recommended!

Click here to print recipe for Mocha-Almond-Fudge-Swirl-Ice-CreamDownload

No Churn Malted Chocolate Swirl Ice Cream

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No churn ice cream means that no ice cream machine is required. You just mix all the ingredients together, freeze, and voila, creamy, smooth, luscious ice cream. How is that possible you ask?

When you make ice cream the traditional way, in an ice cream machine, the action of the paddle, churning the mixture, is actually incorporating air into the ice cream, so you end up with a light and fluffy finished product.

The secret to no churn ice cream is two key ingredients. The first is whipped cream. You whip the cream before mixing it into the other ingredients. The act of whipping causes the volume to increase and incorporates air into the cream. Whipping the cream replaces the work of the ice cream machine.

The second key ingredient is sweetened condensed milk which has a very high sugar content. Sugar lowers the freezing point and prevents the ice cream from becoming rock hard. The “condensed” in sweetened condensed milk, means that the milk has been cooked down to reduce the water content. Less water means that you will not form ice crystals. So you end up with a smooth and velvety ice cream.

But sweetened condensed milk is a mixed blessing. While the high sugar content keeps it creamy, it can also produce some very queasily sweet ice cream. The solution, I have discovered, it to be strategic about the flavours that you incorporate into it. I would not add crushed Oreos to make Cookies and Cream, or fudge and marshmallows to make Rocky Road ice cream.

I added malted milk powder to my no churn ice cream. Stella Parks calls malted milk powder the umami bomb of desserts. Malted milk powder contains barley malt, wheat flour, milk powder, and salt. The barley malt gives malted milk powder a roasted, toasty earthy flavour. The salt aids in tempering the sweetness, and enhancing all the other flavours in whatever it is combined with.

Malted milk powder is mixed with some heated 1% milk to dissolve it. That gets cooled down while you whip the cream. Mix the sweetened condensed milk with the malted milk mixture and fold in the whipped cream, some vanilla bean paste and a pinch of salt. Pour that into a 9x 5 inch loaf pan.

I decided to add a chocolate swirl to my ice cream. A touch of coconut oil added to the melted chocolate keeps it from becoming too brittle when it freezes. Put the ice cream in the freezer for at least 5 hours before scooping.

Creamy, rich and smooth, with a real toasty depth of flavour, this is ice cream for grownups. If I weren’t socially distancing this summer, I would invite my friend Mrs Grizzly over for a few scoops. She is a malted milk aficionado.

Feel free to drizzle a little extra melted chocolate on top. I don’t think anyone will complain.

Click here to print recipe for No-Churn-Malted-Chocolate-Swirl-Ice-Cream-Download

Malted Milk Ice Cream Sandwiches

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If you’re not a food photographer, you might think that shooting ice cream sandwiches is fun. Nothing could be further from the truth. Photographing ice cream is one of the most challenging foods, because it melts so quickly.

I made the mistake of trying to shoot this last Saturday at the cottage, where it was a sweltering 32°C, with a humidex of 41°C! The ice cream wasn’t the only thing melting. We were sweating just standing still. I finally shoved the sandwiches back into the freezer and spent the afternoon on the hammock, in the shade. I got up very early Sunday morning before the heat got too bad and managed to get a few good shots.

Do you remember ice cream sandwiches before they got all fancy? That squidgey chocolate wafer, so moist, it stuck to the paper wrapper. How you had to lick the chocolate crumbs off your fingers after you were all done. The familiar, bland, slightly too sweet, vanilla ice cream center.

I wanted to recreate the ice cream sandwiches of my youth, but with a bit of an update. I’d keep the fudgy chocolate wafer but elevate the ice cream center. I decided to fill mine with malted milk ice cream.

Cook’s Illustrated has a fantastic recipe for the chocolate wafers. The addition of chocolate syrup keeps them super fudgy. All the ingredients are mixed in a bowl and spread into a thin layer on a baking sheet. Once they are baked and cooled, you can cut them into any shape you like.

If you would prefer not to make ice cream, just soften some storebought and spread it out onto a baking sheet. Freeze until solid and then cut into the same shape as the chocolate wafers.

They are delicious as is or you can go deluxe and embellish them with melted chocolate and various toppings. I used chopped Malteasers, mini chocolate chips and Skor bits.

Click here to print recipe for Malted Milk Ice Cream SandwichesDownload


Malted Milk Ice Cream

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 Perhaps it’s the latent scientist in me, but I find the process of making ice cream fascinating. Taking something from a liquid to a solid state is just so cool. (pun intended).I adore the flavour of malted milk powder. It adds caramel, toasty, roasted notes to all sorts of desserts. But what exactly is malted milk powder? I wasn’t really sure where it came from, so I did a bit of research. Turns out that malted milk powder is a derivative of barley.

The process involves taking sprouted barley, drying and grinding it up into a powder. During this process, the starches in the grain are converted to sugar, producing a sweet dried grain powder. Dried malt becomes the base for beer, whiskey and malt vinegar.

When dried malt is mixed with wheat flour and milk powder, it becomes malted milk powder. This stuff is a flavour bomb. I love adding it to cookies and brownies. The addition of milk powder to the blend adds a creamy rich dairy note, which is why I love it added to ice cream. You need to read the label of the brand you are using. Some brands, like Ovaltine, add sugar and cocoa powder. Other brands, like Hoosier Hill Farm, keep it pure.

I made this ice cream with Ovaltine, as I liked the hint of chocolate it added to the ice cream from the cocoa powder in the mix. If you prefer a more intense malted flavour, use a brand without any added cocoa.

This recipe comes from the King Arthur website. They added a swirl of chocolate fudge sauce to theirs. I left that out, but added some chopped Mars Bars during the last few minutes of freezing my ice cream. I like the little surprise of chocolate malted nougat bits studded throughout the ice cream.

Click here to print recipe for Malted Milk Ice Cream.

Malted Chocolate Drumsticks

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holding cone 625 sqready to eat 2 625 sqWhen I came across a recipe for Malted Chocolate Ice Cream in Bon Appetit Magazine, I instantly knew that I must create it for my charming friend Marla. Her guilty secret is a wild passion for Malteasers (chocolate covered malt balls). While her husband Ed and I prefer to poison ourselves with Twizzlers, Marla has always preferred Malteasers.

I made the ice cream and transferred it to the freezer. While cleaning up I licked the bowl to taste. I was instantly transported back to my childhood. Totally reminiscent of the chocolate Drumsticks of my youth. Usually the corner store only stocked Vanilla Drumsticks, but once in a while they carried the cones filled with a light chocolate ice cream. This malted milk ice cream reminded me exactly of those. I knew I had to recreate them!

The base for this ice cream requires a dozen egg yolks! Luckily, Marla made us an incredible Lady Baltimore cake that used a ton of egg whites, so the yolks were just sitting in the fridge the next day. It was meant to be!tempering yolksjpgThe hot custard melts the chocolate. melting chocolateBefore the liquid can go into the ice cream machine it needs to chill for a while in an ice water bath. chilling ice cream base in ice bathice cream for freezerWhile the ice cream was freezing, I tackled the cocoa-coffee crumbs. Bon Appetit magazine calls them “delirium inducing” and I have to concur!crumble ingredientsCocoa powder, ground coffee, flour, melted butter, sugar and ground almonds are combined and then spread out on a cookie sheet and baked in the oven until dry and crispy.

A dip in melted chocolate and then a roll in salted roasted almonds, because that’s how we roll around here. Extra deliciousness. Sweet and salty is just an awesome combo.dipping cones 1jpgdipping cones 2dipped cones 3Malted Chocolate Ice cream is scooped and cones are filled. scoopingA final dip in more melted chocolate and a finishing touch of cocoa- coffee crumbs!!dipping top in chocolate

Click here to print recipe for Malted Chocolate Drumsticks.holding cone 1ready to eat 1

Mango Lime Sherbet

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I seem to have a plethora of mangoes. I found my favourite variety of mangoes the other day, being sold in Wal-Mart, of all places. They were selling a case for $12.00! How could I resist? My favourite variety, is the Altafulo Mango. I was patiently explaining this to my husband last Saturday morning at 6:30 a.m., after he curiously asked me why we had a case of mangoes sitting on our kitchen counter.

This is one of the many reasons I love my husband. He patiently listened to me explain the difference between Altafulo mangoes and the more common Tommy Douglas mangoes. Then he gently pointed out that perhaps the variety was not actually called Tommy Douglas, as Tommy Douglas was a Canadian politician, now deceased. He was actually the founder and first leader of the NDP Party . Um yeah, I said, I think they are called Tommy Atkin mangoes. I sliced up an altafulo mango for him to try. Altafulos have a much silkier flesh than Tommy Atkins. Tommy Atkins tend to be a bit fibrous and stringy.

He polished off his smoother than silk mango, made his hazelnut vanilla coffee (don’t get me started on flavoured coffees!) and left me alone to make mango lime sherbet and worry that perhaps I was turning into my mother. She also mixes up names of common household items. She used to call Mr. Clean “Jim Dandy.”

I discovered this recipe for Mango Lime Sherbet on food52.com. I was more than a little curious when I read the title because I grew up calling it sherbert (note the second r). That’s what my mom called it. Was this just another case of my mom butchering the English language yet again?  In doing a little research I discovered that my mom was not alone, and many people erroneously add that second “R”. The proper spelling is indeed sherbet. But wait, what about sorbet?

Now that I have you totally confused, I think a little primer on the nomenclature of frozen desserts is in order here. Both sorbets and sherbets are frozen puréed fruit and sugar based desserts. However, sherbet goes one step further with the addition of some type of dairy added. Traditionally most sherbets contain 1% or 2% milk. The sherbet I am presenting here kicks it up a notch with the addition of 35% cream (whipping cream). We go one step further here by whipping the cream and folding it into the purred mango-lime base. This is a technique I discovered in the May 2004 issue of Cook’s Illustrated. Whipping the cream really lightens the whole dessert. “Lighten” here is taken to refer to texture not calories. 35% cream has the same number of calories whether it is whipped or not, but we can delude ourselves into thinking otherwise if we wish!

This sherbet is sweet, but not cloying, thanks to the addition of lime zest and lime juice. I reduced the amount of sugar slightly from the original recipe as I found the original a bit too sweet.

The success of this recipe depend, of course, on having some really ripe mangoes. If none are available, thaw a bag of frozen mangoes). If peeling mangoes is something you have never done, check out this video. Or if you have peeled lots of mangoes but are a fan of the musical group Phish (or “Phish Phan”, as they like to be known), you can also check out this video. It features their hit, “The Mango Song.”

The lime flavour in this sherbet relies on both the zest and the juice of the lime. Process the sugar with the zest. Puree the mangoes. Emily at Food 52 recommends straining the mango puree. I pureed mine, but did not find anything left behind in the strainer, so if you are using the smoother, silkier Altafulo mangoes, feel free to skip this step. This mixture needs to be chilled for several hours before folding in the whipped cream.

Twenty minutes in the Ice cream machine and the sherbet is churned. It is still quite soft at this point and really benefits from an additional several hours of freezing time. Scoop sherbet out of the ice cream machine canister, into a Tupperware container. Cover the surface of the sherbet with some plastic wrap to prevent ice crystals from forming. Then put on the Tupperware lid and freeze.

Scoop and serve!

Cick here to print the recipe for Mango-Lime Sherbet.

Almond tuiles are a wonderful complement to the sherbet. I’ll blog about the tuiles next week!

Vanilla Bean Ice Cream with Blood Orange Caramel Sauce

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The inspiration for this dessert came about while I was cleaning my fridge. Underneath some slimy pears and moldy strawberries I unearthed six slightly wrinkled, but still perfectly serviceable, blood oranges. They were left over from my recent obsession two weeks ago.

Now before you go feeling sorry for me because I had to deal with mold and slime, I should reveal the view from where I am sitting right now, as I type this post:

So cleaning out the fridge before I left for Paradise was motivated primarily by the desire to avoid having my post holiday bliss balloon burst any sooner than necessary. Nothing like slime and mold to greet you upon return.

I was inspired by Bobby Flay (not for the first time, and I’m certain the last either!) to create a caramel sauce with the blood oranges. I watched him make a tangerine caramel sauce on the Cannoli episode of Throwdown.  Bobby put his twist on cannolis by tarting up the ricotta filling in the cannolis with some tangerine caramel. Instead of using water, he added tangerine juice to the sugar, caramelized it and added some cream. Such a brilliant idea, I decided to steal it! Of course, I would add my own twist and use blood oranges instead of tangerines.

I love how the Italians package things. They have such a wonderful sense of humour and don’t take anything too seriously. Last time I bought blood oranges they came all wrapped up in Ninja Turtle paper. This time the wrapping paper was decorated with Mardi Gras Masks. The colour variation inside the blood oranges was once again surprising! Some were pale orange and others deep blood-red.

As soon as I tasted the cooled Blood Orange Caramel Sauce, I instantly knew it was destined to be paired with vanilla ice cream.  I decided to kick it up a notch and use fresh vanilla beans in the ice cream.

After about 25 minutes the ice cream had a soft consistency, much like a Dairy Queen Blizzard. At this point, you have two options. You can transfer the soft ice cream into a wide rectangular plastic container and drizzle the caramel sauce right onto the ice cream, and then use a knife to swirl the caramel sauce into a beautiful marble pattern. Then cover the swirled ice cream and chill several hours until firm.

The second option would be to leave the ice cream plain, freeze and then scoop and drizzle sauce on top for a sundae.  Either way you make it, this ice cream will transport you right back to childhood. Remember Creamsicles from the Ice Cream Truck? That’s exactly what this sundae reminded me of. Topped with toasted chopped hazelnuts, this is a very grown-up dessert!

To print recipe for Blood Orange Caramel Sauce, click here

To print recipe for Vanilla Bean Ice Cream, click here.

Dulce de Leche and Gingerbread Ice Cream Sandwiches

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I love it when a product delivers as promised.  My friend Brigitte introduced me to a mirror that has changed my life.  This little mirror magnifys to the power of 15 making it unnecessary for me to wear my reading glasses when tweezing my brows. (wearing glasses while tweezing your brows is next to impossible because the frames get in the way of your brows)  I now have impeccably groomed brows. Should you decide to get this mirror do not use it for anything other than tweezing.  Step away immediately after tweezing.  Because this is one scary mirror.  Everything on your face is super magnified and it’s not a pretty sight.  Don’t say you weren’t warned.

One product that didn’t deliver as promised was my Donvier Ice Cream machine.  This is a manual machine with a hand crank. Purchased many years ago I thought it would be a fun activity for my dinner guests.  I thought wrong!  After a few spins, people got bored so I was left alone in the kitchen turning the handle myself.  The ice cream was ok, not great.  The machine quickly got relegated to the basement storage room.

Then 3 years ago, I decided to purchase an electric ice cream machine.  I planned to take it up to the cottage and amaze my family and friends with imaginitive flavour combinations.  I decided on the Cuisinart machine because you could make 2 flavours at the same time.  And the price was great.  (In the States and in Canada too!!)  The first summer was so cold I never wanted to make ice cream.  Last summer I was baking my way through Peter Reinhart’s Bread Baker’s Apprentice Book, so I never had time for ice cream.  But this summer, aaah, this summer is going to be the “Summer of George”  Oops!  Sorry, I mean the summer of ICE CREAM.

I decided to begin with a vanilla base and add flavours from there.  The process is very simple.  Whole milk and sugar are whisked together until the sugar dissolves.  Then you add heavy cream and vanilla.  The mixture gets poured into the chilled cylinder and you hit the on switch and stand back and watch the magic happen. 

It has a clear lid so you can see the mixture freezing.  After 15 minutes you can add your mix ins.  I added Skor bits and dulce de leche sauce.

At this point it has the consistency of a Blizzard.  If you want firmer ice cream, transfer it to a container and let it freeze for a few more hours.

The texture was silky smooth and the addition of the Skor bits gave a great crunch.  The dulce de leche added an amazing deep caramel flavour.  All in all a resounding success.  But, it was a touch too sweet. It needed something to temper the sugar.  All of the sudden it came to me. I would make gingerbread cookies and create ice cream sandwiches.  I’m not sure what I was thinking, turning on my oven at the cottage when it was sweltering (31 degrees C/91 degrees F) outside but once I started thinking about that flavour combo I had to bake the gingerbread cookies.  Inside my kitchen it smelled like December but felt like hell.  It was so wierd.

Of course I had to gild the lilly and roll the outside of the ice cream sandwich in more skor bits.  It was so good!!

Dulce de Leche Ice Cream

(adapted from basic vanilla ice cream recipe in Cuisinart recipe booklet)

Ingredients:

3/4 cup whole milk, well chilled
2/3 cup granulated sugar
1 1/2 cups 35% cream (heavy cream). well chilled
1 teaspoon pure vanilla extract
1/2 cup skor bits
1/2 cup dulce de leche (President’s Choice makes a great one)

Directions:

1.  In a medium bowl, use a whisk to combine milk and sugar, whisking until sugar is dissolved.

2.  Whisk in heavy cream and vanilla.

3.  Pour into ice cream machine and let mix until thickened, about 20 minutes.

4.  Add skor bits and dulce de leche.  Mix for 5 more minutes.

5.  Transfer ice cream to an airtight container.  Cover surface of ice cream with plastic wrap and then put on lid container.  This will help prevent the formation of ice crystals.  Freeze for an additional 2 hours.

Thick and Chewy Gingerbread Cookies

 This recipe comes from Cook’s Illustrated Magazine.  It makes about 18 large or 30 small gingerbread cookies. 

Ingredients:

3 cups unbleached all-purpose flour
¾ cup firmly packed dark brown sugar
¾ teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves (totally optional – I leave it out as I hate cloves)
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool, cut into 12 pieces
¾ cup molasses
2 tablespoons milk

Directions:

  1. In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined, about 10 seconds.  Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal, about 15 seconds.
  2. With the machine running, gradually add the molasses and milk.  Process until the dough is evenly moistened and forms a soft mass, about 10 seconds.
  3. Scrape dough out onto a work surface and divide it half.  Working with one piece at a time, roll the dough, ¼ inch thick, between 2 sheets of parchment paper.  Leaving the dough sandwiched between the parchment layers, stack on a baking sheet and freeze until firm, 15-20 minutes.
  4. Adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.
  5. Remove 1 dough sheet from the freezer; place on work surface.  Peel off top parchment sheet and gently lay it back in place.  Flip the dough over; peel off and discard second parchment layer. 
  6. Cut the dough using cookie cutters of your choice.  Transfer shapes to prepared baking sheets, using a wide metal spatula, spacing them ¾ inches apart.  Set scraps aside.  Repeat with remaining dough until baking sheets are full.
  7. Bake the cookies for 8 – 11 minutes, until they are set in the centers and the dough barely retains an imprint when touched very gently with a fingertip. The baking sheets should be rotated from front to back and switching positions top to bottom, halfway through the baking time.  Do not overbake.  Cool cookies on the sheets for 2 minutes, then remove the cookies with a wide metal spatula to a wire rack to cool completely. 
  8. Gather the scraps; repeat rolling, cutting and baking.