Healthy Almond Meltaway Cookies.

Almond Meltaway Cookies via LashesandDashes
Today I am bringing you an updated Healthy Almond Meltaway Cookies recipe. As most people in the world including my family are getting healthy I thought I would repost this yummy recipe. If you are anything like me, you still have to have something sweet while eating healthy. This recipe is even better then the original full fat version. I hope you all had a wonderful Christmas and New Year! In the next coming weeks I will be talking a bit more about the system we will be using to get healthy. Below is the original post as well as new photos. As a side note in the original post I announced I was moving back home to Florida. It is crazy to think we are two short months away from being here a full year! 

Almond Meltaway Cookies via LashesandDashes
Today I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming :)  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy :)

Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes

Ingredients 

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon salt 
1 cup Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Cappuccino Chocolate Cookies

Cappuccino Chocolate Cookies via LashesandDashes

Today I bring you Cappuccino Chocolate Cookies, perfect for a rainy day. I have been reading the Hannah Swensen Book Series by Joanne Fluke, in each book Joanne includes several recipes for desserts as well as a few main courses. I have been wanting to try a recipe but had not had the chance until two weeks ago. A friend of ours had a family emergency so I offered to bring over Dinner and some dessert for the whole family.

Cappuccino Chocolate Cookies via LashesandDashes

This recipe makes somewhere in between 8 to 10 dozen cookies, if that is to much to eat at once feel free to freeze the extras 🙂 The recipe calls for espresso powder, I used Greek Nescafe Classic, next time I think I will try Coffee Extract.I did make a few changes to recipe to accommodate my taste. I absolutely love this recipe, I know I will continue making it for years to come! Enjoy 🙂

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

 

Ingredients:

4 sticks, (one pound) unsalted butter, melted

1/2 cup espresso powder

1 TBL 1 tsp vanilla extract

3 cups white granulated sugar

3 eggs, beat in measuring cup

2 tsp baking soda

1 tsp baking powder

3 cups milk chocolate chips (A bag plus half a bag of chips)

5  1/2 cups all purpose flour, measured with the scoop and level method

 

Directions

Mix into melted butter the espresso powder and vanilla extract, continue mixing until espresso powder is dissolved. Add in the sugar, eggs, baking powder, and baking soda, mix well. Add in the flour one cup at a time mixing until evenly distributed, continue until all flour has been added in. Mix in chocolate chips using a spatula. Using a medium cookie scoop, drop unto parchment lined cookie sheet, 12 to standard sheet pan. Flatten each cookie with a two inch flat surface (I used a small ramekin bottom). Place cookie sheets into a preheated 375 degree oven for 9-11 minutes. After they come out of the oven leave on pan for two minutes then transfer to cooling rack.

 

Mothers Day Almond Cake with Almond Frosting

Today I bring you the requested Mother’s Day Cake. Last year for Mother’s Day I made a “Semi-Homemade” Cake but this year I went all out, completely homemade cake and frosting. You may have guessed by all of the different post that contain Almond that my mom is a huge fan of almond flavor! My mom grew up on Hough Bakery, her grandma would always get cakes from there on special occasions. Hough Bakery used almond flavoring in their cakes, I think this is where my mom got her love of almond flavor! I used a classic recipe from Cooks Illustrated but changed it up a bit, here is the original recipe Cake. I used a Classic Buttercream frosting from Savory Sweet Life, here is the original recipe Frosting, I also changed this one to reflect the almond flavor. I frosted the cake in Petal Effect but instead of using a round tip I used a large star tip.

Almond Cake with Almond Buttercream via LashesandDashes

My favorite type of cake flour.

Almond Cake with Almond Buttercream via LashesandDashes

Cake pan traced onto the parchment paper.

Almond Cake with Almond Buttercream via LashesandDashes

Greased cake round and pan.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the sugar.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the baking powder.

Almond Cake with Almond Buttercream via LashesandDashes

Cutting in the butter.

Almond Cake with Almond Buttercream via LashesandDashes

The wet newspaper in the foil.

Almond Cake with Almond Buttercream via LashesandDashes

Folding up the newspaper in the foil.

Almond Cake with Almond Buttercream via LashesandDashes

The folded newspaper and foil.

Almond Cake with Almond Buttercream via LashesandDashes

Creaming the butter into the flour and sugar mixture.

Almond Cake with Almond Buttercream via LashesandDashes

Mixing in the almond extract.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the egg white mixture.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the last of egg white mixture.

Almond Cake with Almond Buttercream via LashesandDashes

The cake ring formed around the cake pan.

Almond Cake with Almond Buttercream via LashesandDashes

The batter poured into the cake pan.

Almond Cake with Almond Buttercream via LashesandDashes

The baked cake.

Almond Cake with Almond Buttercream via LashesandDashes

The cake turned out of the pan.

Almond Cake with Almond Buttercream via LashesandDashes

The parchment paper peeling off.

Almond Cake with Almond Buttercream via LashesandDashes

The softened butter.

Almond Cake with Almond Buttercream via LashesandDashes

Creaming the butter.

Almond Cake with Almond Buttercream via LashesandDashes

Spreading the frosting on the first layer.

Almond Cake with Almond Buttercream via LashesandDashes

The second layer on top.

Almond Cake with Almond Buttercream via LashesandDashes

Using the frosting to fill in the gaps in between the layers.

Almond Cake with Almond Buttercream via LashesandDashes

Using a thin layer of frosting for the top of the cake.

Almond Cake with Almond Buttercream via LashesandDashes

Piping three large stars onto the side of the cake.

Almond Cake with Almond Buttercream via LashesandDashes

Use a spatula to drag half of the star towards yourself.

Almond Cake with Almond Buttercream via LashesandDashes

The finished cake.

Almond Cake with Almond Buttercream via LashesandDashes

The cut cake.

Almond Cake with Almond Buttercream via LashesandDashes
Almond Cake with Almond Buttercream via LashesandDashes

Almond Cake with Almond Buttercream via LashesandDashes

Ingredients 

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
3 teaspoons almond extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Directions
Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick
cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and tap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measuring cup, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture
and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.
Frosting:  Ingredients

2 cups unsalted butter (4 sticks or 1 pound), softened (but not melted!) Ideal texture should be like ice cream.
6-8 cups confectioners (powdered) sugar, SIFTED
2 tablespoons almond extract
up to 4 tablespoons milk or heavy cream

Directions

Beat butter for a few minutes with a mixer with flex edge beater on medium speed. Add 2 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) continue adding another 4 cups gradually until the sugar has been incorporated with the butter. Increase mixer speed to medium and add almond extract and 2 tablespoons of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.

Before you place the first cooled cake layer on the cake stand place small strips of wax paper around the edge of the cake stand. Place a layer of frosting on the top of the first layer. Place your second cake layer on top, put a thin layer of frosting between the two layers of cake to fill the gap. At this point you can crumb coat the cake, I did not. Place your frosting in a piping bag, if you choose to do more then one color separate the frosting now. Pipe on three stars of frosting , using a thin spatula drag half of the star towards you. Continue this process until you have completely frosted the sides of your cake. To finish the petal effect pipe on three more stars but do not drag half of the stars. I choose to pipe pink stars on the top of the cake.

Riches, A Cookie from the 1930’s

Riches, A cookie from the 1930's via LashesandDashes

A couple of weeks ago I went to several garage sales and picked up some wonderful vintage cookbooks, one of those I bought is The Cookie Book by Nellie Watts. From what I can tell it was printed in the 1930’s, it has  wood for the book covers. It is so interesting reading through the book and seeing how women use to bake. I decided to make a cookie called Riches, the cookie is a bit crisp with a almond flavoring and the topping is somewhat like a cinnamon meringue. The full recipe makes 4 dozen cookie a bit to much for my family to consume so I halved the recipe, I have given both recipes. The eggs were a bit tricky to half but I mixed together a whole egg then poured half of it into the batter. I did the same with the half a yolk. Next time I make these cookies I will pipe on the filling for a more presentable cookie.

The Cookie Book via LashesandDashes

 

Riches, A cookie from the 1930's via LashesandDashes

Softening the butter.

Riches, A cookie from the 1930's via LashesandDashes

The eggs mixed.

Riches, A cookie from the 1930's via LashesandDashes

Adding the egg into the creamed butter and sugar.

Riches, A cookie from the 1930's via LashesandDashes

The mixed dough.

Riches, A cookie from the 1930's via LashesandDashes

The dough ready to be formed into a disk.

Riches, A cookie from the 1930's via LashesandDashes

The disk of dough wrapped in plastic wrap ready to be chilled.

 

Riches, A cookie from the 1930's via LashesandDashes

The egg whites and cinnamon.

Riches, A cookie from the 1930's via LashesandDashes

The chilled dough ready to be rolled out.

Riches, A cookie from the 1930's via LashesandDashes

The rolled out dough cut into circles.

Riches, A cookie from the 1930's via LashesandDashes

The cookies on parchment lined baking sheet.

Riches, A cookie from the 1930's via LashesandDashes

The topped cookies ready to bake.

 

 

Full Recipe (4 dz)

1 1/2 cups butter

2 cups sugar

1 egg plus one extra yolk

1/4 tsp almond extract

4 cups flour

1/8 tsp salt

Topping

1 egg white

2 TBS sugar

1/2 tsp cinnamon

2/3 cup shredded almond

 

Half Recipe

3/4 cup butter (1 and half sticks)

1 cup sugar

half of an egg plus half yolk

1/4 tsp almond extract

2 cups flour

1/8 tsp salt

Topping

1 egg white

1 TBS sugar

1/4 tsp cinnamon

1/3 cup shredded almond

 

Directions

Cream butter with sugar. Add eggs, almond extract, flour and salt in given order. Form dough into a disk then wrap dough in plastic wrap then chill dough until firm. Roll and cut into two inch circles. In center of each circle place half teaspoon of the topping made by beating the egg white till stiff and adding the sugar and cinnamon. If you choose add shredded almonds and bake in a 400 degree oven for 7-10 minutes, mine took 7.

Happy Easter a Week Late with a Recipe for Two Desserts

Lemon Roll Cake via LashesandDashes

 

Today I bring you my Easter desserts, a week too late. I wrote this post last Monday then life got in the way and I did not get to add the pictures till today. I hope you all had a wonderful Easter spent with Friends and Family celebrating our Saviors Resurrection! We had a wonderful low key Easter, we went to a Sunrise Service right on the beach which was amazing then we spent the afternoon eating dinner with dear friends at our house. Since I love making and eating desserts I offered to make them, I made a Lemon Roll Cake as well as Mini Lemon Cheesecakes. I got the idea to make the Lemon Roll from Crazy for Crust and from there just ran with it. Both desserts turned out wonderful and I know I will be making them many more times in the coming months. One of the reasons I love these desserts is they are so easy to make, the filling for the Lemon Roll is also the base for the Mini Cheesecakes. It is also very light and refreshing and would make a wonderful dessert for the hot summer months. I was actually only planning on making one dessert but then I had a lot of the filling left from the Lemon Roll Cake so I decided to make mini cheesecakes, I used Gingersnaps for my crust on the Mini Cheesecakes since I did not have any Gram Crackers on hand. I hope you all love these desserts as much as I do!

 

Lemon Roll Cake with Lemon Cheesecake Filling

 

Lemon Roll Cake via LashesandDashes

Whisking the dry ingredients together.

Lemon Roll Dessert via LashesandDashes

Whisking the eggs.

Lemon Roll Dessert via LashesandDashes

Rolling the lemon to release the juice.

Lemon Roll Dessert via LashesandDashes

Zesting the Lemon.

Lemon Roll Dessert via LashesandDashes

Cutting the Lemon.

Lemon Roll Dessert via LashesandDashes

Juicing the Lemon.

 

Lemon Roll Dessert via LashesandDashes

Adding in the sugar.

Lemon Roll Dessert via LashesandDashes

Mixing together all of the wet ingredients.

Lemon Roll Dessert via LashesandDashes

Adding in the flour.

Lemon Roll Dessert via LashesandDashes

Carefully spreading the batter into the pan.

Lemon Roll Dessert via LashesandDashes

Batter spread into the pan, thinly.

Lemon Roll Dessert via LashesandDashes

Quickly peeling the cake off of the wax paper.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll off of the old wax paper and onto the new.

Lemon Roll Dessert via LashesandDashes

Rolling the cake so it can cool.

Lemon Roll Dessert via LashesandDashes

Adding the whipping cream into the ice cold mixing bowl.

Lemon Roll Dessert via LashesandDashes

Adding in by small increments the softened cream cheese.

Lemon Roll Dessert via LashesandDashes

Adding in the powdered sugar and lemon extract.

 

Lemon Roll Dessert via LashesandDashes

The Lemon Cheesecake filling.

Lemon Roll Dessert via LashesandDashes

Spreading the filling on the lemon roll.

Lemon Roll Dessert via LashesandDashes

Re-rolling the Lemon Roll.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll ready to be refrigerated.

Lemon Roll Dessert via LashesandDashes

Wrapping the Lemon Roll for the fridge.

 

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes via LashesandDashes

Smashing the gingersnaps.

Mini Lemon Cheesecakes via LashesandDashes

Add the cookies crumbs to the mini muffin tin.

Mini Lemon Cheesecakes via LashesandDashes

Spooning the lemon cheesecake filling into mini muffin tin.

 

Mini Lemon Cheesecakes via LashesandDashes

The filled muffin tin ready to go into the freezer.

Lemon Roll Cake via LashesandDashes

 

 

Lemon Roll Cake
3 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
Zest of one lemon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Lemon Cheesecake Filling
1/2 cup whipping cream
8 oz cream cheese
5 TBS powdered sugar
1 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a jelly roll (10″x 15”) pan with wax paper. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 7-9 minutes (mine took 7).
While the cake is baking, place wax paper larger then your jelly roll pan out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the wax sprinkled with powdered sugar. Using a serrated knife carefully pull cake off of the wax paper it was cooked on. Working at the short end, fold the edge of the wax paper over the cake. Roll tightly, rolling up the cake into the wax paper. Let cool completely while rolled, at least one hour. While the cake is chilling, make the filling. Beat the heavy whipping cream and cream cheese until stiff peaks form. Beat in the lemon extract and powdered sugar. When cake is cool, carefully unroll the cake and place on a clean piece of wax paper. Spread the lemon whipped cream over the cake. (You should have filling left over) Gently but tightly, re-roll the cake and tape close. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Lemon Cheesecake
5 gingersnaps
Leftover lemon filling
12 small muffin tin wrappers
Directions
Crumble 5 gingersnaps, Using the left over filling from the Lemon cake fill 12 small muffin cups. Freeze for several hours or overnight. Serve with small dollop of whipped cream.

Great Grandma’s Potato Salad

Great Grandmas Potato Salad via LashesandDashesWe are having friends over tonight for a cook out and my Mom asked if  I would make my Great Grandma’s Potato Salad.  This recipe has been in our family for years. The only thing my Mom changed with the recipe is,  she does not add celery & carrots, but you could if you like a little extra crunch.  This is my Dad’s favorite and he requests it quite often,  Mom always makes it for his Birthday and Father’s Day! Always make the salad in a bigger bowl then you think you need. The salad also tastes better after it sits in the fridge for a day.

Great Grandmas Potato Salad via LashesandDashes

Cooking the potatoes and eggs.

Great Grandmas Potato Salad via LashesandDashes

Potatoes cooling.

Great Grandmas Potato Salad via LashesandDashes

Peeling the hard boiled eggs.

Great Grandmas Potato Salad via LashesandDashes

Peeling the potatoes.

Great Grandmas Potato Salad via LashesandDashes

Cutting the eggs.

Great Grandmas Potato Salad via LashesandDashes

Dicing the onions.

Great Grandmas Potato Salad via LashesandDashes

The sugar, vinegar, and mayo.

Great Grandmas Potato Salad via LashesandDashes

Measuring the mayo.

Great Grandmas Potato Salad via LashesandDashes

Mixing together all of the ingredients.

Ingredients
2 tsp sugar

2 tsp vinegar

1 1/2 cups mayo

5 potatoes

6 eggs

1 medium onion

Dash paprika

Directions

Boil your potatoes till done. Boil eggs until hard boiled. After potatoes and eggs have cooled peel and cut up your potatoes into chunks then peel and dice the eggs reserving one hard boiled egg. Cut your onion into small pieces. Mix the mayo, sugar, and vinegar together in a small bowl. Add to the potatoes, eggs, and onion and mix until well blended. Taste salad you may need to add more of the mayo mixture, if so mix up half cup mayo, 1 tsp vinegar, and 1 tsp sugar. Once the salad has reach the taste and consistency you desire slice the hard boiled egg you reserved and lay on top. Lightly sprinkle top of salad with Paprika.

Healthy Almond Meltaway Cookies.

Healthy Almond Meltaway Cookies via LashesandDashesToday I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming 🙂  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy 🙂

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the baking powder to the flour and salt.

Healthy Almond Meltaway Cookies via LashesandDashes

Mixing together the flour, salt, and baking powder.

Healthy Almond Meltaway Cookies via LashesandDashes

Measuring the Organic Cane Sugar into my bowl.

Healthy Almond Meltaway Cookies via LashesandDashes

The sugar and Coconut Oil.

Healthy Almond Meltaway Cookies via LashesandDashes

Creaming the sugar and Coconut Oil.

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the Almond extract and egg.

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the flour to the dough.

Healthy Almond Meltaway Cookies via LashesandDashes

The cookie dough all mixed up.

Healthy Almond Meltaway Cookies via LashesandDashes

Using my cookie scoop to measure out the dough for each cookie.

Healthy Almond Meltaway Cookies via LashesandDashes

Cookies ready to go into the oven.

Ingredients:

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon flaked sea salt (or can use regular table salt)

1 cup BetterBody Foods & Nutrition Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.