1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
6 ounces cream cheese, crumbled
1/2 pound smoked salmon, chopped
1/2 cup chives, chopped
3 tablespoons chopped fresh dill (optional )
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Tender, crumbly, shortbread-type cookies made with chocolate chips and group pecans–in the shape of a heart! Made with love and loved by all who eat them. Enjoy!
2-3/4 cups all-purpose flour
1-1/4 cups very finely ground pecans
1/2 lb. (2 sticks) unsalted margarine
1/2 cup sugar plus additional sugar for sprinkling on the cookies
1 extra-large egg
1 teaspoon pure vanilla extract
1/2 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a bowl, stir together the flour and pecans.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and the sugar on medium speed until fluffy. Beat in the egg, then the vanilla.
Add the dry ingredients, a little at a time, and blend until a dough comes together. Add the chocolate chips and beat until incorporated.
On a lightly floured surface, roll out the dough 1/4″ thick. With a two-inch-wide heart-shaped cookie cutter, cut out cookies. Place them about 1″ apart on the lined baking sheets. Re-roll the scraps and cut out cookies in the same manner. Sprinkle them generously with granulated sugar.
Bake the cookies for about 12 minutes, or until just firm to the touch. Remove the baking sheets from the oven to wire racks and let cool for about five minutes before removing the cookies to the racks to cool completely. Store, in layers, in airtight containers for up to one week.
There’s no better satisfying dish for a cold winter day. Our hearty Orzo Pasta Favioli Soup is filling and flavorful. Our tasting team couldn’t stop raving about it–and barely had room for the rest of the meal since they finished every last drop. Follow this simple recipe and see for yourself.
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 cloves garlic, minced
2 15-ounce cans cannellini beans, drained and rinsed
1 cup orzo
1/4 cup grated romano cheese (optional)
In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent. Add the garlic and stir until fragrant, about 30 seconds. Add the orzo and saute for 5 minutes until lightly brown. Add beans and vegetable stock. Bring to a simmer, cover, and simmer 5 minutes. Season with salt. Cover and simmer until the orzo is cooked through, 12 to 15 minutes. Season with salt and black pepper. Stir in the romano cheese right before serving.