Sunday, September 28, 2014

Anna Sultana’s 'Entenmann’s Crumb Cake / Homemade Cake Flour Substitute

Ahhh….  Entenmann’s!
Anyone who grew up in New York knows about Entenmann’s.
Entenmann’s has been a part of New York's life for over 100 years.

They perfected their marketing when they invented the "see-through" cake box.
We saw it while Ma was picking up her basics.
After enough begging, Ma surrendered and bought a cake.
We enjoyed it.

Even Ma enjoyed it.
But not enough to make a habit of buying a store bought cake every week.

If you’ve never had an Entenmann’s cake, despair not.
Ma asked around and got a recipe from another mom, who also wasn’t going to admit defeat by buying a store bought cake every week.
Moms, in those days, had their pride, and their ways.

I just heard that Entenmann’s has stopped baking in Bay Shore.
What next?  Will the Pope leave Rome?


If you don’t have cake flour, DO NOT substitute regular flour.
It just won’t work.
You can make a substitute, but it’s going to take a little effort…

Homemade Cake Flour Substitute

Measure out 
10 Cups all-purpose flour  
Remove 1 1/3 Cup flour and put it back in your canister. 
Replace the removed flour with 1 1/3 Cup cornstarch.
Sift flour 5 times.  Yes… 5 times.  
Sifting will help combine the mixture and lighten and aerate the flour.
Use the amount called for in the recipe and store the rest.

If you don’t have buttermilk, substitute an equal amount of plain, low-fat yogurt.

This recipe was developed when no one had ever heard of cholesterol.
If you’d like to make it a bit healthier, substitute for the cup of butter in the topping:
1/2 Cup margarine 
3 ounces oil

About the 2 eggs and 2 yolks… you can substitute 3 large eggs.
Every little bit helps.

                        Crumb Cake

Crumb Topping
In a small bowl mix together 
2/3 Cup sugar
2/3 Cup dark brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 Cup unsalted butter, melted and still warm
3 1/2 Cups cake flour 
Stir until the mixture is a solid dough.
Set aside to cool.

Place the oven rack in the upper-middle position.
Preheat oven to 325º
Grease 2 8-inch square baking pans

In a large mixer bowl place
2 1/2 Cups cake flour
1 Cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat at low speed just to combine.
Add one piece at a time
3/4 Cup unsalted butter, cut into 6 pieces, softened 
Beat until the mixture looks like crumbs.
There should not be any butter chunks visible.

2 large eggs
2 large egg yolks
2 teaspoons vanilla
2/3 Cup buttermilk
Beat on medium-high speed until light and fluffy, about 1 minute.

Spread the cake batter in the prepared pans.
Using a rubber spatula, spread the batter into an even layer. 

Break apart the crumb topping into large pea-sized pieces and spread the pieces in an even layer over the batter.
Do not push the crumbs into the batter.
Bake for 35 - 40 minutes.
The crumbs should be a golden brown.
A toothpick inserted into the centre of the cake should come out clean.
Place the pans on a wire rack.
Let the cake cool at least 30 minutes.

Just before serving dust with 
confectioners' sugar 

Cooled leftovers can be covered and stored at room temperature for up to 2 days.
In our family - there were 5 of us - it didn’t last that long!

Thursday, September 25, 2014

Anna Sultana’s Caramel Apple Cheesecake

In January, 2010 I was a food blogging newbie.
And I made mistakes.
Yeah… I did.

Cheesecakes are serious food business.
Just as a recap, here are cheesecake recipes I’ve posted over the years:

I am not going to make any comments.
Hey, I finally learned my lesson.

I recently posted the recipe for Ma’s Apple Cinnamon Bread.
Ma also sometimes added chopped apples to cheesecake.
She had found the recipe in the New York Daily News.
And, no, I am not going to make any comments!


The original recipe called for cooking the caramel topping in a double boiler.
Well, the recipe hade been published in the 50s.
It is now the twenty-first century.
Microwave ovens have replaced double boilers, thank goodness!

                              Caramel Apple Cheesecake 

In a small bowl combine
3 Granny Smith apples, peeled, cored and finely chopped
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Set aside.

For the Crumb Topping

In a small bowl mix together 
1 Cup firmly packed brown sugar
1 Cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup margarine
Mix until everything is in pea-sized pieces.
Set aside.

For the Crust

Preheat oven to 350º
In a medium bowl mix together 
2 Cups all-purpose flour
1/2 Cup firmly packed brown sugar
1/2 Cup margarine
3 ounces oil
Cut in until the mixture is crumbly.
Press the crumbs into a 9 x 13 inch pan.
Bake 15 minutes or until lightly browned.

For the Cheesecake

In a large mixer bowl place
3 (8-ounce) packages cream cheese, softened
3/4 Cup sugar
Beat at medium speed until smooth.

Add, one at a time
3 large eggs
Scraping the bowl with a rubber spatula, beat well after each addition.
1 1/2 teaspoons vanilla
Mix in just until done.
Pour over the warm crust.
Spoon the prepared apples evenly over the cream cheese mixture.
Sprinkle the crumb topping over the apples. 
Bake 45 minutes, or until filling is set. 
Cool. Refrigerate 4 hours. 

For the Caramel Topping
Place in a microwaveable bowl
20 caramels
1/4 Cup milk
Stirring every 30 seconds, microwave until caramels are completely melted.
(on HIGH for about 1 - 1 1/2 minutes)
Remove from microwave and stir until blended. 
Cool 10 minutes or until slightly thickened.
Drizzle over cake.

Tuesday, September 23, 2014

Hello, Autumn 2014 by Margaret Ullrich

About a month ago I said goodbye to summer, but yesterday was officially the start of Autumn.
The Sun entered the constellation Libra and that marked the Fall Equinox.

I realize it marked the Spring Equinox for south of the equator, but I have enough trouble with being focused on where I am living right now.
So, my apologies to folks south of the equator. 

Equinox is from Latin and means equal.
Day and night were equal yesterday, for both sides of the equator.
Makes sense.
Libra is a sign most interested in equality and fairness. 
Being equal for everybody like that is just being fair or just being a Libra.

A friend asked if I really believe in all this astrology stuff.
In the play Hamlet Horatio has a hard time believing he’d just seen a ghost.
I agree with what Shakespeare had Hamlet say: There are more things in Heaven and Earth, Horatio, than are dreamt of in your philosophy.
Now the ghost was pretty much a major player in Hamlet.
So, whether or not Horatio believed, the ghost was calling some of the shots.
...there are more things in Heaven and Earth…

There is a bit of science to all this star gazing.
Libra is home to the star Gliese 581, which has at least 6 planets.
Gliese 581 c is the first Earth-like extrasolar planet that’s been found.
Both Gliese 581 d, and Gliese 581 g might support life.
So, maybe, there’s life outside of the Solar System.
There are more things in Heaven and Earth…

Actually we’re slightly premature in greeting Libra and Autumn now.
As of 2002, the sun is in Libra from October 31 to November 22. 
Seems every 2000 years or so, the constellations get moved up a month.
Just a few years ago we were singing about the dawning of the Age of Aquarius.
So, thanks to Aquarius, the signs are a little off schedule.
But we’re used to saying it’s time for Libra on September 23, so we still do that.
So it goes…

Back to the astrology... what do I really believe? 
As I get older I find myself open to believing things I had been told were wrong, or were not to be believed or respected, when I was a kid.
And I also find myself having second thoughts about things which I had been told I just had to believe.

I'm not impressed by dogma as much as I used to be.
Now I find some doctrines of faith to be at most just someone’s opinion.
If it is someone's philosophy or religion, no problem.
That's fine for him or her, but not necessarily for me.
So it goes…

About tonight’s new moon in Libra…
According to the folks at
In the social sign of Libra, be sure to invest your time and energy in any relationship you'd like to see grow and become more important in your life. 
If you're in a partnership, time spent together now will strengthen your bonds. 
Single? This new Moon provides a wonderful chance to meet someone new! 
The power of the new Moon remains until the moon is full in Aries on October 8.

When Pluto turned retrograde on April 14, circumstances and people required extra attention, and you may have needed to let go of a worn-out lifestyle. 
Hopefully, you've taken time over the last five months to re-orient yourself and reconsider some of your ideas. 
Now, as Pluto turns direct, you're ready to make progress, just don't move quickly.
Take time to assess your options so you can put a step-by-step plan in place.

There are more things in Heaven and Earth…

Saturday, September 20, 2014

Anna Sultana’s Apple Cinnamon Bread

Those recipes should take care of most of the pecans.

Now that it’s Autumn, apples are replacing peaches in the produce section.
There are a few good deals, if you’re willing to buy in bulk.
Well, why not take a chance?
If you end up with a few getting a bit brownish, they’ll be perfect for baking.

Ma had a recipe for Apple Cinnamon Bread that will use up a few of the older apples.
This is similar to the coffee cake in that it uses cinnamon.


Cinnamon is a wonderful spice for Autumn baking.
While you have the cinnamon out, why not make some Apple Pie Spice Blend?
For a bit of a kick, you can use the blend instead of the cinnamon in this recipe.
Want a little variety?  You can also substitute allspice or nutmeg, or a mix.

                        Apple Cinnamon Bread (2 Loaves)

For the Cinnamon Topping
In a small bowl mix together 
2/3 Cup brown sugar
1 Tablespoon ground cinnamon 
Set aside.

For the Bread

Preheat oven to 350 degrees. 
Grease and flour two 9 x 5-inch loaf pans

In a medium bowl combine
3 Cups flour 
3 1/2 teaspoons baking powder 
Set aside.

Peel and chop
2 apples
Set aside.

In a large mixer bowl, beat at medium speed
1/2 Cup margarine
3 ounces oil 
1 1/3 Cups sugar 
Beat until the mixture is smooth and creamy, about 3 minutes.

Add, one at a time
4 large eggs
Scraping the bowl, beat until just blended.
Stir in the flour mixture.
1 Tablespoon vanilla
1 Cup milk 
Mix in until smooth.

Spread one quarter of the batter in each of the prepared loaf pans.
Add half the apples and half the brown sugar cinnamon mixture.  
Spread the remaining batter evenly over the apples.
Top with the brown sugar cinnamon mixture. 
Using a knife, swirl the brown sugar mixture through the batter.
Top with the remaining apples and lightly pat the apples into the batter.

Bake for 40 minutes.
A toothpick inserted into the centre of the loaves should come out clean.
Place the pans on a wire rack.
Let them cool for 10 minutes.
Remove the bread from the pans and place the bread on the rack.
Let the bread cool completely.

Wednesday, September 17, 2014

Anna Sultana’s Pineapple Cake with Coconut Pecan Topping

She doesn’t use pecans normally and asked if there’s another recipe that would use more of the pecans, since they come in a fair-sized bag.
No Problem.

Ma had a recipe for a Pineapple Cake that had a Coconut Pecan Topping.

Pineapple and coconut were popular in the United States in the 1950s.
That was because Hawaii was becoming the 50th State.
So Ma saw this recipe in the newspaper, made it and we enjoyed it.
A good recipe is a good recipe.
Even if it is over 50 years old!


As with the coffee cake, if you don’t have pecans then chopped walnuts or almonds also works in the topping recipe.

After pouring the topping over the cake, some folks like to run the cake under the broiler for a few minutes to brown the coconut a bit.
If you do this, keep an eye on it so the coconut browns and doesn't burn.

You can use this coconut topping over a chocolate cake and call it German chocolate.
No, Germany wasn’t planning to become a state!

                        Pineapple Cake with Coconut Pecan Topping

For the Cake

Preheat oven to 350º
Grease a 9×13 inch pan

In a large mixer bowl combine
1 1/2 Cups sugar
2 teaspoons baking soda
2 Cups flour
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
Mix well at medium speed, about 5 minutes.
Scraping the bowl with a rubber spatula, stir in
1 (15 1/2 ounce) can crushed pineapple
Spread the cake batter in the prepared pan.
Bake for 40 minutes.
The cake’s centre should spring back. 


For the Coconut Topping

In a large pot place
1 1/2 Cups sugar
1/2 Cup butter
5 ounces evaporated milk
1 Cup pecans, chopped
Pinch of salt
1 1/2 Cups coconut
1 teaspoon vanilla
Bring to a boil.
While stirring, allow to boil for 6 minutes.

While the cake is still warm pour the topping over the cake and spread it evenly with a heatproof spatula.

Sunday, September 14, 2014

Anna Sultana’s Cinnamon Swirl Sour Cream Coffee Cake

Autumn inspires ups to make substantial meals.
And solid meals inspire us to make real desserts.
No… Jello with banana slices won’t do.
Really, summer's gone.

Ma had a recipe for a coffee cake that is good enough for holiday family gatherings.
But it’s also easy enough to make for a regular Autumn dinner.
Or any family dinner.


Not a regular user of sour cream?  Worried about the fat?
Sour cream also comes in low fat form, and that will work in this recipe.

Don’t have pecans? Chopped walnuts or almonds also work in the recipe.

                        Cinnamon Swirl Sour Cream Coffee Cake

For the Cinnamon Swirl
In a small bowl mix together 
1/2 Cup sugar
1 Tablespoon cinnamon
Set aside.

For the Crumb Topping
In a small bowl mix together 
3/4 Cup all-purpose flour
3/4 Cup dark brown sugar
1 Tablespoon cinnamon
1/2 teaspoon salt
3/4 Cup pecans, coarsely chopped
1/2 Cup margarine, softened
Mix until everything is in pea-sized pieces.
Set aside.

For the Cake
Preheat oven to 350º
Grease a 9×13 inch pan

In a medium bowl combine
3 1/2 Cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Set aside.

In a large mixer bowl, beat at medium speed
1/2 Cup margarine, softened
3 ounces oil
2 Cups sugar
Beat until the mixture is light and fluffy, about 5 minutes.

Add, one at a time
4 large eggs
Scraping the bowl with a rubber spatula, beat well after each addition.
2 Cups sour cream
1 1/2 teaspoons vanilla
Mix in just until done.
Stir in the flour mixture.

Spread evenly half of the cake batter in the prepared 9×13 baking pan.
Sprinkle the cinnamon swirl over top.
Spread the remaining batter evenly over the cinnamon mixture.
Sprinkle the crumb topping over the entire cake.

Bake for 60 minutes.
The cake should be a deep golden brown.
A toothpick inserted into the centre of the cake should come out clean.
Place the pan on a wire rack.
Let the cake cool completely.

Another good recipe for family gatherings is 
Yes, it has booze in it.
Yes... it helps at family gatherings.

Thursday, September 11, 2014

Anna Sultana’s Rigatoni Pizzaiola (Rigatoni, Pizzamaker's Style)

There was a frost warning last night.
Some folks pulled out spare blankets and tucked in their plants.
Others figured the weather is just going to get worse and pulled up everything that would be at risk.

If you’re a puller, you now have a produce department’s worth of veggies in your basement.
Okay… It's time to cook some for dinner.
Ma’s Rigatoni Pizzaiola would be perfect for using some of the tomatoes.

Don’t get excited about the Pizzaiola part.
Pizzaiola means Pizzamaker's Style.
Don't confuse the kids.
It just means covering something with tomato sauce and cheese.

I explained what to do on the post Carmela Soprano’s Bistecca Pizzaiola.
Pizzaiola also works with fish, as in Carmela Soprano's Baccala Pizzaiola.
And with potatoes - try Carmela Soprano's Patate Alla Pizzaiola.

Rigatoni is a large elbow macaroni, cut in 3 inch lengths.
That's a fair sized chunk of starch.
It can hold its own with the cheese and tomatoes.
Don’t have rigatoni, but do have ziti or penne?  No problem. 
Even elbow macaroni will do in this recipe.

Only cooking for two and don’t want leftover rigatoni?
Carmela had two recipes using rigatoni:
Carmela Soprano's Rigatoni with Broccoli


About the seasonings - make it as spicy or mild as the family likes.
Prefer grated Romano cheese?  No problem.

You’ll need 4 Cups of tomato sauce.
Just remember it takes about 2 1/2 hours to make.
But it can be prepared the day before.

                        Rigatoni Pizzaiola

Serves 6

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
1 pound rigatoni
Cook, stirring frequently, until the pasta is al dente.
Drain the pasta.


Preheat oven to 375º

Place in a 9 x 13 inch pan
2 pounds ripe plum tomatoes, cut in half
Sprinkle over the tomatoes
3 Tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon salt
Bake for 35 minutes.
Remove half of the tomatoes and set aside.

Over the tomatoes place
2 Cups tomato sauce

Place the pasta over the tomatoes in the pan.

Over the pasta place
1 Cup tomato sauce

Preheat oven to 400º

Sprinkle over the sauce
1/2 Cup olives, sliced
1/2 Cup Parmesan cheese, grated
1 pound mozzarella cheese, cubed
1 Cup tomato sauce
1 Tablespoon oregano
the remaining half of the baked tomatoes
1/4 Cup Parmesan cheese, grated
Bake for 15 minutes.

Serve hot with a green vegetable, such as Ma’s green bean salad.
Oh, some nice crusty bread would be good, too.

Monday, September 8, 2014

Shine on, Harvest Moon by Margaret Ullrich

Autumn is in the air.
By September 23 it will be an old friend.
The trees here haven’t changed their foliage… well, not just yet.

Autumn has always been my favourite season.
After living in Winnipeg for almost 40 years 
I have definite views on the four seasons.
Winter - with -40º C days - is too cold.
Summer - with 40º C days -  can be too hot.
Spring - with its freeze and thaw - is too icy.

But Autumn to me is a very kind and reasonable season.
It's not too cold or too hot, and the only ice around is in our drinks.
To quote Goldilocks after finding the perfect bed, “It’s just right”.
After all my years of going to school - and after all my years of watching dozens of 'back to school' commercials - it has always felt like a time for new beginnings.

I mean, New Year's on January first always got lost in the Christmas excitement.
And it was never, ever, really the start of anything.
But with September... well...
As Kathleen Kelly, in You've Got Mail, said, "Don't you just love Autumn... the smell of sharpened pencils!"

Okay... maybe with computers the sharpened pencils smell is a bit dated.
But September is a time to make a fresh start.
It doesn't have to be a big start.
Just finding a new way of walking to work could be the start of a new adventure.
Well, it could!!

September is the time to do something new!

About tonight’s full moon in Pisces…
It’s also called  "Full Corn Moon”.

According to the folks at
This is the final Super Moon this year!  Pay close attention to your goals!   The new Moon in Virgo on August 25 highlighted order, organization and the value of routine. 
The next two weeks are ideal for shuffling your schedule to make it more efficient, and de-cluttering both your commitments and your space.

This Pisces Full Moon is wired with feminine energies. 
It forms a grand water trine with three of the major asteroids: Vesta and Ceres in Scorpio and Juno in Cancer, with Vesta in Scorpio enhancing our emotional power to help resolve outstanding relationship issues and find integration.

It is time to dispel the illusion that we are separate from each other and from the Earth.  Pisces teaches us we are all One, just as we are individuals. 
The question this Pisces Full Moon poses us is why did we incarnate at this moment of human history?

It's easy to feel overwhelmed now. If you're naturally thin-skinned, make sure you give yourself plenty of alone-time to replenish your energy and soothe your nervous system… if you're thick-skinned, be extra-aware of the sensitivities of others. 

Full Moons and Pisces (the deepest-feeling sign of the zodiac) are both known for amplifying emotions, so use this time to slow down, connect with your spirituality, and make changes that will make you feel healthier and happier: Watch a sunset, meditate, or listen to beautiful music.

Saturday, September 6, 2014

Anna Sultana's Ghagin Tork jew Griek (Turkish / Greek Pasta, Maltese Style)

Around here the weather has taken a turn.
Summer has come to an end.
A light salad just isn’t going to feel like enough food for dinner.
It’s time to start making stews and casseroles.

Ma’s Ghagin Tork jew Griek is easy to make.
It’s similar to serving the Italian Bolognese sauce on pasta.
The problem is Ghagin isn't quick to prepare.
The sauce does take a couple of hours.
It’s worth it.


The sauce serves 6 to 8.  Don’t panic at the amount of sauce.  
You can freeze half for another day.
The sauce can also be made using only pork or beef.

If possible allow the sauce to sit for at least 30 minutes before serving.  
It’s best to make it the day before, then reheat the amount you need to serve.

The sauce is thick and goes well with pasta that has a bit of heft, such as fusilli.
Spaghettini would be overwhelmed.

Another variation calls for browning the meat, and not adding stock.
It’s only cooked for an hour instead of two.  
Cream and more chopped parsley is added to the sauce before serving.

As everyone knows, if you were to ask two Maltese women how to cook something, you would get at least four recipes.
And they’d each be great!!

                        Ghagin Tork jew Griek

Place in a dutch oven 
1 Tablespoon olive oil
1 Tablespoon butter
1/4 pound bacon, chopped
1 pound ground lean beef
1 pound ground lean pork
4 medium onions, chopped
5 garlic cloves, chopped
1/2 teaspoon pepper
1 teaspoon oregano
2 bay leaves
Chicken stock to cover the ingredients.
Cover and simmer over low heat.
Stir occasionally for the first 15 minutes so the meat is not in a solid piece. 
Cover and simmer for at least another 1 to 2 hours, stirring occasionally.  
The sauce is done when the oil and liquids rise to the surface.
Taste and adjust the seasoning.

To Serve 4

About a half an hour before serving, in a large pot place
4 quarts water
salt to taste
Bring to a boil.
1 pound pasta
Cook, stirring frequently, until the pasta is al dente.

Scoop out and set aside about half of the sauce.
Drain the pasta and place it in the sauce that is still in the pot.
Toss the pasta until it is coated.
!/2 Cup fresh flat-leaf parsley, chopped
!/2 Cup grated Parmesan cheese
1 Tablespoon pepper

Serve immediately with these items available
grated Parmesan cheese

Wednesday, September 3, 2014

Anna Sultana’s Peanut Butter Cookies - Easy and Traditional

Ah… September… back to school… 
packed lunches… desserts.
Cakes are great, but usually are a problem if they have icing.
Yep, time to make some cookies.

When I was a kid I got curious about peanut butter.
Maltese make spreads from beans - Bigilla.
They make cookies with sesame seeds Qaghag tal-Gulglien.
They also make cookies with almonds - Kwarezimal.
But peanuts and peanut butter were unexplored territory.

So, Ma bought a jar and made me some sandwiches.
Nobody else was interested, so the stuff just sat on the shelf.
A friend gave Ma a couple of cookie recipes.
The family liked them.

And I hope you will, too.


These recipes work with both crunchy and smooth peanut butter. 

The cookies can be baked and frozen up to one month.
Thaw at room temperature before serving.

You can add 1/2 Cup chocolate chips, raisins, dried cranberries or chopped dried apricots to the dough before rolling into balls.

After cookies are completely cooled, wrap them in plastic wrap and place in airtight container.  Store at room temperature up to 3 days. 

Or freeze in freezer-weight resealable plastic bag up to 1 month. 
Thaw at room temperature before serving. 

                        Easy Peanut Butter Cookies
Makes 24 cookies

In a medium bowl place
1 Cup peanut butter
1/2 Cup sugar
1 egg

Mix all ingredients until well blended.
Refrigerate the dough for 30 minutes.
Roll into 24 balls.

Preheat oven to 325º 
Place them 4 inches apart on ungreased baking sheets. 
Using a fork dipped in flour flatten the balls.

Bake 15 to 20 minutes, until they are lightly browned. 
Let cool on the cookie pans for 5 minutes.
Transfer to racks to cool completely.

                        Traditional Peanut Butter Cookies
Makes 30 cookies

Grease 2 large cookie pans              

In a medium bowl combine
2 1/2 Cups flour
1 teaspoon baking powder 
1 teaspoon baking soda
1/2 teaspoon salt

In a large mixer bowl place
1 Cup butter, softened 
1 Cup peanut butter
1 Cup sugar
1 Cup brown sugar, packed
Beat, on low speed beat, until light and fluffy.
Blend in
2 large eggs, at room temperature
1 teaspoon vanilla
Gradually add the flour mixture, beating well after each addition.

Preheat oven to 350º   

Drop tablespoonfuls of dough, 2 inches apart on the prepared pan.
Flatten each, in criss-cross pattern, with tines of fork dipped in flour. 

Bake 8 to 10 minutes, until they are lightly browned. 
Let cool on the cookie pans for 5 minutes.
Transfer to racks to cool completely.