I’ve been working with La Crema for a while now, and we recently seem to have found a groove in a series of internationally-themed dinners to pair with their Chardonnays, Pinot Gris, and Pinot Noirs. In July we did an al fresco Italian seafood feast, for Labor Day we had a Greek-American cook-out, and now, as the weather turns colder, we’re looking to the other side of the world to find the inspiration for this Korean-inspired dinner. I say Korean-inspired because, well, I’m not Korean, and I’ve never even been to Korea, and I don’t want to call these recipes something they are not. Because they are definitely not traditional, authentically-prepared Korean recipes, the kind of recipe that gets passed down from generation to generation and takes a lifetime to learn. What they are are a collection of delicious recipes that attempt to incorporate some of the influences and flavors of Korean cooking into the way I cook and eat at home.

With that disclaimer out of the way, let’s get to the food! The appetizer here is Vegetarian Lentil and Mushroom Mandu, Korea’s stuffed dumpling. Trevor walked in the door just as I was frying these up. “You’re just in time,” I told him, and he grabbed one (one of the ugly ones that I would let him eat before photos) straight from the frying pan. He bit into one and sort of grunted appreciatively before I said “they’re vegetarian.” At which point he looked at me with a mixture of anger and confusion, so upset because he didn’t even notice they were vegetarian. (Also when we eat vegetarian food without me telling him in advance he feels like I’m tricking him.) Because lentils and mushrooms and cabbage can taste as good as ground pork when wrapped up in a dumpling and fried. Not that I have anything against pork, I just love being able to create vegetarian food that’s as satisfying as meat. You can find the Mandu recipe here on the La Crema blog.

For the main event, we have two dishes – a simple Cabbage and Kimchi Salad with Sesame-Miso Dressing, and an Autumn Bibimbap. The salad is all about the super flavorful and creamy dressing – a mixture of tahini, miso, honey, ginger, and rice vinegar. It’s the kind of dressing that makes eating raw cabbage slightly addictive instead of slightly awful. The addition of kimchi – a funky, tangy, spicy fermented cabbage dish that’s ubiquitous at any Korean meal – brings an unexpected heat and excitement to an otherwise sweet and mild salad. The bibimbap, which is inspired by the book Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and other One-Dish Meals, includes a few seasonal variations on a classic bibimbap: gochujang-roasted brussels sprouts and tamari-roasted portobello mushrooms. Mixed with the more traditional toppings of bulgogi-marinated beef, pickled cucumbers, and a fried egg, it makes a comforting, delicious fall dinner, especially served with a glass of La Crema Monterey Pinot Gris. The bright minerality of the wine is a good counterpoint to the spicy gochujang and rich egg in the bibimbap and the funky heat of the kimchi in the salad. (Find the bibimbap recipe here and the cabbage and kimchi salad recipe here!)

And for dessert, we have Red Bean Paste Filled Sesame Cookies, which are arguably more inspired by our time in Hong Kong and Japan than Korea but the flavors seemed to be loosely aligned with Korean desserts. I knew what I wanted these cookies to taste and look like, but I wasn’t quite sure how to get there. Incessant googling of variations on “crispy sesame cookies stuffed with red bean paste” didn’t reveal anything, so I had to experiment on my own. I started with the vague idea that these cookies should have the texture of shortbread, crumbly and buttery, with a distinct sesame flavor from a generous amount of tahini. And I knew I wanted them to be sizable, big enough that you could fill them amply with sweet red bean paste. I’m pretty happy with the way they turned out – and they were super easy to make. They’re not perfect perfect, but I’ll come back with an updated recipe if I end up tinkering with them any more.

Stay tuned, because I’m really excited about what La Crema and I have cooked up for Thanksgiving! Think chipotle, passionfruit, mole sauce… it’s going to be all kinds of delicious.

Disclaimer: This post is sponsored by La Crema. All opinions are honest and my own.

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Red Bean Paste Filled Sesame Cookies

A Katie at the Kitchen Door original recipe. Makes 8 large cookies.

• 1 stick salted butter, room temperature
• 1/4 c. tahini paste
• 1/2 c. powdered sugar
• 1 c. cake flour
• 1/2 c. sweetened red bean paste, store bought or homemade, chilled
• 2 tsp sesame seeds

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, beat room temperature butter until light and fluffy. Beat in the tahini paste until it is evenly combined with the butter. Sift the powdered sugar into the butter-tahini mixture and beat until evenly combined. Stir in the cake flour and beat until a smooth dough is formed. Dough should stick together in a ball when you make one with your hands. If the dough is too difficult to work with, chill for about 30 minutes before continuing.
3. To form the cookies, take ~1 TBS of dough and use a cupped hand to form a half sphere with a hollow center. Fill the center of the cookie with 1 tsp of the chilled red bean paste, then carefully close the tops of the cookie dough over the top of the red bean paste. Roll into a ball and then flatten slightly to make a thick, disc-shaped cookie. Use a fork to gently press hash-marks into the top of the cookie and sprinkle with sesame seeds. Repeat until you have used all of the dough. Bake cookies until golden brown and just beginning to crack, about 20-25 minutes. Let cool slightly and serve warm.

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A little while ago, Graeter’s reached out to me I’d asked if I was interested in trying out their new ice cream flavors – three new “A Little Less Indulgent” varieties, and four new gelatos. To be perfectly honest, I’d never heard of Graeter’s – they’re more of a midwestern brand and we have plenty of great creameries in New England – but I said yes anyways, because, well, I really love ice cream. Like, more than most people, I think. I didn’t make any commitment to writing about the new flavors, but after my first few bites, I knew I would have to share, because it would have been a crime not to. It’s really good stuff. I’m a particular fan of the Salted Caramel Truffle Gelato, which I savored two spoonfuls at a time, straight out of the pint, every night for a good two weeks. It’s fabulously soft and creamy and richly flavored, and although I’m not sure I could swallow the $10/pint cost of ordering it online, if I ever see some in a store near me, I’m stocking up immediately.

I decided to share this delicious new discovery with you in the form of a sundae. I mean, if the ice cream is “A Little Less Indulgent,” that just means you have an excuse to douse it in caramel sauce, right? This sauce is inspired by a dinner we had recently at Oleana, a Middle Eastern mezze restaurant in Cambridge that’s nearly impossible to get a reservation at (at least by Boston standards). We had a lot of delicious dishes that night, but the most memorable one for me was the dessert: Turkish-style Profiteroles with Sesame Cashew Caramel and Sesame Halva. It was amazing, and I couldn’t get over how addictive the sesame caramel sauce was, so I wanted to try making it at home. It ended up coming out just how I wanted to, so now I might have to make caramel this way all the time. Adding tahini to the caramel makes it that much more unctuous and satisfying, and it cuts the sweetness with its deep savory flavor. But as much as I love the sauce, I think the real star of the show might have been the Salted Sesame Butter Brittle, which I decided to make at the last minute to add crunch, and more sesame flavor. It’s a Ming Tsai recipe, and Ming Tsai is pretty much infallible in my eyes – this recipe was no exception. I was a little concerned by how opaque and soft the caramel mixture looked at first, and how long it took to color, but as soon as I bit into the hardened candy I knew I never should have doubted. It’s more like sesame toffee, really, and I made myself a little bit sick I ate so much of it. Lesson learned. Maybe. All together – the ice cream, the tahini caramel, the sesame butter brittle – it was a solidly delicious dessert.

In other news, my blog is going through some growing pains this week – I’m finally biting the bullet and switching over to WordPress.org – so bear with me as I make some changes. Hopefully I’ll be able to unveil a flashy new custom design in a few weeks, but until then be warned that it might be a bit messy. And, as I think through how my content might evolve, I would love to hear if there are recipes or post types that you’ve enjoyed more than others! Shoot me an email or leave a note in the comments and I’ll be super grateful.

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Disclaimer: I received a sample of Graeter’s ice cream free of charge, but I was not otherwise compensated and all thought and opinions are my own.

Tahini Caramel and Sesame Brittle Sundae

• 2 scoops vanilla ice cream
• 2 TBS crumbled Salted Sesame Butter Brittle (recipe below)
• 2 TBS Tahini Caramel Sauce (recipe below)

1. Assemble. Serve.

Salted Sesame Butter Brittle

Recipe from Ming Tsai. Makes 3 cups of brittle pieces.

• 3/4 c. white sesame seeds
• 1 stick butter
• 1 cup sugar
• sea salt

1. Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Remove from skillet and set aside. Line a baking sheet with parchment paper and set aside.
2. Add the butter and the sugar to a medium, heavy-bottomed saucepan. Melt over medium heat. Stir just to combine once melted, then stop stirring, and cook until golden brown, about 3-5 minutes. Remove from heat and stir in toasted sesame seeds until well mixed, then pour caramel out onto lined baking sheet. Spread the caramel to 1/8 – 1/4 inch thickness using the back of a wooden spoon. Sprinkle a little bit of sea salt over the top of the hot brittle. Let cool completely, then break into pieces. Store in an airtight container at room temperature.

Tahini Caramel Sauce

Inspired by Oleana. Makes 1 cup.

• 1/2 c. sugar
• 3/4 c. heavy cream
• 2 TBS tahini

1. Pour the sugar into an even layer in a medium, heavy-bottomed saucepan. Heat over medium heat until the sugar begins to melt and turn amber. At this point, gently stir the melted parts into the un-melted sugar a little bit at a time. If the sugar clumps, stop stirring for a minute to let it melt.
2. As soon as all the sugar is melted and amber brown, carefully add a little bit of the heavy cream, stirring as you do so – the cream will make the caramel bubble up violently. One bubbling subsides, add the rest of the cream in a slow stream, stirring as you do, and stopping if it bubbles up too high. Stir until caramel and cream are fully mixed, then remove from heat. Add tahini and stir until it is melted. Let cool slightly, then serve.

The post Graeter’s New Flavors // Tahini Caramel and Sesame Brittle Sundae appeared first on Katie at the Kitchen Door.

One of the most buzz-worthy cookbooks released so far this spring is Vegetable Literacy, Deborah Madison’s information-packed ode to cooking with vegetables. Since I’m already planning for the gardening season ahead and dreaming of what to do with all of our fresh, home-grown vegetables, I was thrilled to receive a copy to augment my daydreaming.

This book is wholly centered around the plant kingdom. The chapters are organized by plant family, e.g. the knotweed family – sorrel, rhubarb, and buckwheat, or the nightshade family – potatoes, eggplants, peppers, and tomatoes. Within each chapter, each vegetable is given a lengthy introduction that mixes history, culture, biology, and even linguistics into a tale of the vegetable that is guaranteed to teach you something. (I’m still utterly fascinated by what I learned about Belgian endives – they grow on these massive roots, but in the dark!) Then the narrative moves on to discuss the best varieties (which reminds me of Tender), using the whole plant, kitchen wisdom, good flavor companions (which reminds me of The Flavor Bible), and how-tos (how to roast peppers, how to freeze garden-fresh swiss chard), before presenting us with the recipes that showcase that vegetable.

That may sound like a lot of information for every vegetable – and it is! Vegetable Literacy doesn’t follow the current trend of having pretty pictures with every recipe (although when there are pictures, they’re lovely, just not the focus), or having fun graphics and sidebars – this cookbook is all about the words. Even visually it’s about the words – there are entire two-page spreads that are simply four columns of text. But it’s well written, highly informative, and horizon broadening – it’s easy to read and easy to learn from.  The recipes themselves are creative and unabashedly healthy, and would provide any avid home-gardener with years worth of dishes to try using their home produce in. I already can’t wait for my peas to come up so I can try the Peas with Baked Ricotta and Bread Crumbs, and I’m intrigued by combinations such as Corn Cookies with Almonds and Raisins, and Tomato and Cilantro Soup with Black Quinoa. There’s plenty of new ideas to hold my attention as a cook.

Coming back from a weekend of traveling and indulging with my girlfriends, I needed something fresh and simple to help re-balance my system. There were plenty of choices of fresh, delicious meals in Vegetable Literacy, but March is actually a tough season for local vegetables in New England – root vegetables are tired and everyone’s minds are on spring, but the first homegrown peas are still months away. So I went for a year-round staple, kale, and settled on this Soba Noodle Salad with raw kale, raw brussels sprouts, and a sesame-soy dressing. I liked that the noodles made the dish filling but the veggies remained uncooked, keeping as much of their nutrition as possible. It was easy to make and tasty, and I can definitely see adding a little bit of this or that (shredded carrot? raw red peppers?) as the seasons change.

The bottom line: Vegetable Literacy is a well-written and highly informative cookbook that offers both healthy, veggie-focused recipes and a wealth of information on the history, culture, and biology of the plants we find on our plates. Truly, it straddles the line between cookbook and encyclopedia. I’d recommend this book to anyone with an interest in gardening or vegetarian cooking, as it will likely expand your horizons on both topics.

Disclaimer: I was sent a review copy of Vegetable Literacy by Ten Speed Press, but I was not otherwise compensated for writing this review and all opinions are my own.

Soba Noodles with Kale, Slivered Brussels Sprouts and Sesame Dressing

Adapted slightly from Vegetable Literacy. Serves 3-4.

• 8 oz. soba noodles
• 8 tsp sesame oil, divided
• 1 bunch Tuscan kale OR one 5-oz box baby kale
• sea salt
• 8 Brussels sprouts
• 1 clove garlic
• 1 TBS brown rice wine vinegar
• 1 tsp soy sauce
• 1 TBS sesame seeds, toasted in a dry skillet until golden
• 2 pinches red chile flakes
• handful of slivered chives or scallions

1. Bring a large pot of salted water to a boil, then cook the soba noodles according to package directions. Drain, then toss with 3 tsp of the sesame oil.
2. While the noodles are cooking, prepare the veggies. Wash and dry the kale. If using large, Tuscan kale, remove the leaves from the stems, then, working in batches, stack the leaves, roll them up tightly, and slice into thin ribbons. Place the ribbons in a large bowl. If using baby kale, simply put the clean dry leaves into the bowl. Add 2 tsp of the sesame oil and 1/4 tsp sea salt, then massage with your hands until the leaves have started to shrink and glisten.
3. Remove the outer leaves from the Brussels sprouts, cut off the bottom stem, then slice them as thinly as possible, using a mandoline (carefully!) if you have one. Cut the slices into slivers, then toss with the kale.
4. Pound the garlic into a paste with 1/8 tsp salt in a mortar and pestle. Whisk in the rice vinegar, then the remaining 3 tsp sesame oil, then the soy sauce, until you have a smooth dressing. Pour over the kale and Brussels sprouts and toss to coat. Toss with the cooked noodles, sesame seeds, and red chile flakes. Finish with chives or scallions, and serve at room temperature or chilled.

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So here I am in Maine.  On vacation.  My first ever real-person vacation, to be exact.  It’s been really nice, with just the right amount of activity, and just the right amount of rest… and there’s still four whole days left.  Tomorrow my 3 best girlfriends from Duke begin to arrive, and things will be a little busier, but in a good way.  I’m envisioning margaritas, long tanning sessions, catching up on love lives and gossip, and some wholesome Maine activities for good measure.  So far though, other than Trevor’s too-short visit, things have been quiet, rejuvenating.  Just me and the fam.

I’ve gotten up to a little bit of everything while here.  I learned to wakeboard, which is a major accomplishment, given my track record with sports where you’re dragged behind a boat.  I also ran 8 miles down the most beautiful stretch of road I’ve seen in ages, another major accomplishment – the last time I ran anything more than 5 was in October.  It feels really good to know that I’m capable of running that far.  It helped that I took my camera along to take pictures of the butterflies and wild turkeys.  I also giggled through 21 Jump Street with Trevor.  I ate bowlfuls of the sweetest, creamiest mangoes I’ve ever tasted that our Indian friends brought during their visit.  I had piping hot popovers slathered with salty butter and strawberry jam at Jordan Pond House, after a gorgeous 7 mile hike in Acadia.  (You know, it just feels great to have moved that far before noon!)  I picked blueberries even though they’re not quite ready, because I couldn’t wait until next time.  I sat on the sandy beach of a deserted island and read my book and ate a turkey sandwich, then watched a curious seal check out our boat.

I’ve also devoted a fair amount of time to checking out some cookbooks that have been gathering dust on my bookshelf, updating my recipe lists and plans, and of course, cooking.  I’ve made Bailey’s ice cream sandwiches that were a total pain in the ass, but worked out in the end, a bubbly stone-fruit crisp, arugula salads with hearty chunks of avocado, Mexican stuffed sweet potato skins, and a handful of other recipes I’ve been wanting to try.  Tonight, after a long day on the water, dinner was a simple bowl of cold, sesame noodles with crisp veggies and honey-roasted peanuts.  They were super yummy, and just the kind of simple, cooling, flavorful dinner that’s perfect for a hot, summery day.  I served them with this warm cucumber and coconut dish, which was also quite good.  Enjoy this for now, and I should be back soon with more shots of Maine, and maybe even some ice cream sandwiches.

Cold Sesame Noodles

A hodge-podge of these three recipes (one, two, three).  Serves 4-6 as a main.

• 1 lb. soba noodles
• 2 TBS vegetable oil
• 3 TBS minced garlic
• 3 TBS minced ginger
• 4 TBS sesame oil
• 3 TBS soy sauce
• 3 TBS rice vinegar
• 3 TBS sugar
• 3 TBS peanut butter
• 1 1/2 TBS sriracha sauce or other hot sauce (taste as you go!)
• 1 large cucumber, peeled and cut into matchsticks
• 5-8 medium carrots, peeled and cut into matchsticks
• 5 scallions, trimmed and sliced thinly
• 1/2 c. chopped cilantro
• 1/4 c. sesame seeds
• honey-roasted peanuts, for garnish (about 2-3 TBS per serving)

1. Cook soba noodles according to package directions.  Drain, rinse in cold water, drain again, and set aside.
2. In a small frying pan, heat vegetable oil over medium heat.  Add garlic and ginger and saute for 2-3 minutes, stirring frequently, until fragrant and garlic is just beginning to brown.  Remove from heat and add to a medium bowl.  Add sesame oil, soy sauce, rice vinegar, sugar, peanut butter, and sriracha to bowl with garlic and ginger and whisk vigorously to combine.  Sauce should be smooth.  Taste for flavor and heat and adjust ingredients to your taste as necessary.
3. Pour sauce over cooked noodles and stir to combine.  Stir in cucumber, carrot, scallion, cilantro, and sesame seeds.  Serve chilled.  Garnish with peanuts.

The post A Summer Dinner: Cold Sesame Noodles with Veggies appeared first on Katie at the Kitchen Door.

Now that I’m back from my first real business trip – which was hectic and busy and fun and interesting and a serious crash course in Spanish, what with participants from Venezuela, Argentina, Chile, Colombia, and Brazil – I’m here with a trip report and pictures from my mini-vacation to Vermont last weekend.  I’m probably being an idealist, but I have visions of Vermont as being beautiful in every season – green and bucolic in summer, crisp and splendidly colorful in the fall, quiet and snowy in the winter, and breathtakingly fresh in the spring.  I have some foundation for these ideas – I used to go to summer camp on Lake Champlain, and it was always gorgeous and idyllic.  More recently, I visited a friend at Middlebury in late spring, and I’ve never enjoyed a drive as much as the one through those mountains, nor seen quite as many daffodils in one place.  Now I can confirm that the fall is just as crisp and wholesome and nice as I imagined, leaving only winter for me to investigate.  If I like winter, I might just have to move there.

Stowe is a very quiet place in November – the leaf-peepers are gone, and the skiers have yet to arrive.  A few trees have straggling bursts of orange, but most leaves have faded to brown and begun to fall.  Frost covers everything in the mornings, but the sun can still be warm enough at midday to forego the winter jacket.  I loved it.  We drove up Friday afternoon and after getting settled in our hotel, we got a casual dinner at Piecasso, a local pizza place that made really good pizza (loved the crust), but just OK hamburgers (duh, Katie.  But, I only went the hamburger route because I had train station pizza at lunch).  Then early to bed – the biggest, best, most comfortable bed ever.  We stayed at the Green Mountain Inn, and had an absolutely wonderful experience.  A large part of this was due to the king-sized bed, gas fireplace, and fireside Jacuzzi tub combo, but we also enjoyed pretty much every other aspect of the hotel.  Highly recommended if you’re planning a trip up that way.

Saturday, we went for a frigid but absolutely gorgeous run on Stowe’s 5-mile riverside recreation path.  Everything was covered in beautiful frost even well after the sun had risen.  We passed a picturesque herd of dairy cows and crossed wooden bridges and it was basically the exact experience I was looking for.  After the run we had breakfast (real maple syrup on everything!) at The Gables Inn and did a little thrifting in a local “stuff” store – I got blog props, of course, but Trevor found the greatest old architectural magazine.  Old, like, 1880s old, and full of detailed black and white sketches of houses and staircases and it’s totally awesome.  We spent the afternoon (as well as Sunday morning) doing some of the foodier things that Vermont has to offer – touring the Magic Hat brewery in Burlington, sampling the cider at the Cold Hollow Cider Mill, picking up Lake Champlain chocolates, and trying every single one of Cabot’s cheddars.  Other than the brewery tour, I was kind of disappointed with the “factory” stores – they were very cut and dry and touristy, and mostly focused on selling their products at higher than retail price rather than demonstrating how they were made or even explaining the process.  I guess what I was really looking for was a more farm-to-table experience, and I probably shouldn’t have expected as much as I did from such big-box names.  I was tempted by the enormous bins of apples outside the cider mill on sale for 50 cents a pound.  50 cents a pound!  That’s a pretty good deal.  But, since I was leaving Monday morning and I haven’t finished my last batch of apples, I refrained.

Sunday we slept in and then had a lovely brunch at our hotel, then headed out.  On the way we stopped for a walk at the Waterbury reservoir, a beautiful, quiet spot with great views of the mountains over the water.  The area used to be farmland, and many of the trees were still covered in apples, with that great scent of slightly fermented apples hovering over the ground.  It was a good sendoff for our drive back to Massachusetts.

And now for the food – maple syrup is probably the most quintessential Vermont ingredient, so I knew this post had to include it somehow.  However, it is also one of the most expensive condiments I know of.  The lowest price I saw on it was $15 a quart, in a gas station close to our hotel, which is where I ended up buying some.  I’m sure you can get it more cheaply direct from a sugarhouse, but since it’s not sugaring season (maybe we’ll go back for it!) I figured this was my best bet.  Maple syrup in hand, I started going through maple-laden recipes I have bookmarked, but a lot of them called for a large amount of syrup and I just couldn’t bring myself to part with 2 cups of the precious stuff barely a week after I had gotten it.  As a happy medium, I went with these cookies, which are from Peter Berley’s Modern Vegetarian Kitchen.  As I mixed up the batch I was a little bit skeptical – no eggs, no sugar, no leavening, and only half a cup of flour?  Not your typical cookie.  But, as I pulled them from the oven and bit into one I was pleasantly surprised – they were some of the best cookies I’ve made in recent months.  Crunchy, dense, and both sweet and savory they make a great snack, and are particularly good dipped in a little bit of orange tea.  As an added bonus, they’re fairly healthy – although they are not low calorie (160 per cookie), the bulk of the calories in them are coming from the sesame seeds, which provide a massive dose of several minerals, as well as calcium, healthy protein, and fiber.  I think these may become my more wholesome and natural alternative to power bars for the near future.  Lastly, they can easily be made vegan with the simple substitution of olive oil for the melted butter, which is even recommended by the author.  They’re easy to whip up, so pick up some sesame seeds in bulk (try wholefoods) and give them a try!

Sesame-Cranberry Cookies

Adapted from Peter Berley’s Modern Vegetarian Kitchen .  Makes 9 cookies.

• 1/2 c. sesame seeds
• 1/2 c. flour
• 1/2 c. oats
• 1/2 c. dried cranberries, coarsely chopped
• pinch of salt
• 3 TBS maple syrup
• 3 TBS melted butter (could substitute olive oil for vegan cookies)
• 1 tsp vanilla

1. Preheat oven to 350°F.  Soak cranberries in hot water in a bowl for 10 minutes.  Meanwhile, pulse flour, oats, and salt together in a food processor until oats are finely ground.  Transfer to a bowl and mix in sesame seeds.  In a separate bowl, whisk together melted butter, maple syrup, and vanilla until combined, then pour wet ingredients into dry and whisk together.
2. Drain most of the water from the cranberries and add the cranberries to the dough.  Mix together until it forms a thick dough.  If the dough is too dry to press together, add a small amount of the cranberry soaking liquid to the dough to moisten it.  Form the dough into small balls and then flatten into 2 inch disks and place on baking sheet.  Bake for 15-17 minutes, rotating halfway through for even cooking, until cookies are just beginning to turn golden brown.  Great straight out of the oven and several days later!

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