Fun Recipes to share.

[dr_bates]

Butter Pecan Cookies

Butter pecan isn't just for ice cream anymore!

3 cups flour.
1/2 tsp baking powder.
3/4 tsp baking soda.
3/4 tsp salt.
1 tsp cornstarch.
1 & 1/4 cup brown sugar.
1/2 cup sugar.
1 cup butter, melted then chilled.
1 large egg + 1 yolk.
1 & 1/2 tsp vanilla.
1 & 1/2 cups pecan halves.
1/2 cup toffee chips.

Preheat oven to 350°.
Line baking sheet with parchment paper.
Spread pecan halves evenly over baking sheet.
Roast for 3-5 minutes.
Remove from oven.
Chop nuts coarsely. Set aside.
In a bowl combine (melted and chilled) butter with white sugar and brown sugar.
Mix well.
Add egg, yolk, and vanilla.
Mix well.
In a different bowl, combine flour, salt, cornstarch, soda, and powder.
Gradually add dry ingredients to wet until completely combined.
Add pecans and toffee.
Mix well.
Line baking sheet with parchment paper.
Scooping 1 & 1/2 tablespoons of dough, drop cookies onto baking sheet.
Bake 10-12 minutes.
Cool on sheet.
Enjoy.

 

[shoot4joy]

Butter Pecan Cookies
View attachment 145165001

Butter pecan isn't just for ice cream anymore!

3 cups flour.
1/2 tsp baking powder.
3/4 tsp baking soda.
3/4 tsp salt.
1 tsp cornstarch.
1 & 1/4 cup brown sugar.
1/2 cup sugar.
1 cup butter, melted then chilled.
1 large egg + 1 yolk.
1 & 1/2 tsp vanilla.
1 & 1/2 cups pecan halves.
1/2 cup toffee chips.

Preheat oven to 350°.
Line baking sheet with parchment paper.
Spread pecan halves evenly over baking sheet.
Roast for 3-5 minutes.
Remove from oven.
Chop nuts coarsely. Set aside.
In a bowl combine (melted and chilled) butter with white sugar and brown sugar.
Mix well.
Add egg, yolk, and vanilla.
Mix well.
In a different bowl, combine flour, salt, cornstarch, soda, and powder.
Gradually add dry ingredients to wet until completely combined.
Add pecans and toffee.
Mix well.
Line baking sheet with parchment paper.
Scooping 1 & 1/2 tablespoons of dough, drop cookies onto baking sheet.
Bake 10-12 minutes.
Cool on sheet.
Enjoy.

Yummy!

 

[dr_bates]

Cashew Chicken

All too frequently when eating out, cashew chicken is filled with bits of celery, which I find terribly disappointing. One might as well eat cardboard.

(The only partially redeeming celery aspect is that the fifth doctor on Doctor Who had an infinity for it. Sorry, I am still not a fan.)

This version is likely to be a bit spicier. Adjust ingredients to suit your tolerance.

2 medium boneless chicken breasts.
3/4 cup cashews, raw & whole.
1 red bell pepper, cubed.
2 dried red chilies, optional*
2 Thai peppers (or 5 jalapenos), optional*
2 green onions, chopped. (separate white and green segments).
1/2 tsp garlic, minced.
1/4 tsp black pepper.
3 tbs vegetable oil.
1 & 1/2 tbs cornstarch.

for sauce:
2 tsp soy sauce.
1 tsp oyster sauce.
1 tbs fish sauce.
2 tsp sugar.
2 tbs water.


Mix all sauce ingredients.
Whisk till well blended.
Set aside.
In a large skillet or wok, heat 2 tbs oil.
Add cashews.
Stir continuously.
Cook for roughly 3 minutes.
No not let nuts burn, else they will be bitter.
Remove cashews. Set aside.
Cut chicken breasts into bite size pieces.
Sprinkle cornstarch and pepper over chicken.
Toss to coat.
Add chicken to skillet or wok, emptied of cashews.
Cook two minutes on bottom and top.
Remove chicken. Set aside.
Add remain oil to skillet or wok.
Add Thai peppers, dried red pepper, garlic, & white segments of green onion.
Fry for 30 seconds.
Add red bell pepper and fry another 30 seconds.
Add chicken and sauce.
Cook for a minute, until sauce is thickened and chicken is done.
Top with green segments of green onion.
Serve over rice or noodles.

Enjoy.

 

[dr_bates]

Almond Chicken

There is some doubt where almond chicken was first created. It was either in Michigan or Ohio, as if our states didn't have enough rivalry. Either way, we know it tastes better in Michigan.


1 & 1/2 boneless, skinless chicken breasts, cut into serving size fillets.
1/2 Parmesan cheese.
2 large eggs.
1 cup Planko breadcrumbs.
2 cup almonds (sliced or slivered).
1/2 tsp onion powder.
1/2 paprika.
1/4 tsp salt.
1/2 tsp parsley.
1/4 tsp black pepper.

for sauce (optional)
3 tbs soy sauce.
1/2 cup almond butter.
1/2 cup chicken broth.
2 cups chicken gravy.


In a sauce pan whisk gravy and broth over medium-high heat.
Add butter and soy sauce.
Simmer until thickened.
If additional thickness is desired, mix cornstarch with water then add to gravy mixture.
Preheat oven to 450°.
Place a wire rack on baking sheet.
Spray with cooking spray.
Place 1 cup of almonds in food processor.
Process to form crumbs.
Put almond crumbs in bowl.
Add cheese, paprika, salt, parsley, pepper, and onion powder.
Beat eggs in a separate bowl.
Pat chicken dry.
Dredge with egg, then coat with crumbs.
Set on wire rack.
Spray chicken with cooking spray.
Bake 10 minutes, then flip.
Bake another 8-10 minutes.
Breasts should be golden brown and down

Plate with gravy and almonds. Garnish with green onions.

Enjoy!

 

[dr_bates]

Dragon Wings

Yes, if you so desire, these are Buffalo wings. I think the name is rather passé. While they were named after their city of origin, Buffalo NY, often it gets tied to bisons. Buffalos aren't hot! Therefore, I call mine dragon wings, which more aptly conjures the spiciness and heat.


3 lbs chicken wings.
1 tbs baking powder.
1/2 tsp pepper.
1 tsp salt.
1/2 tsp garlic powder.
1/2 tsp onion powder.
1 tbs honey.
4 tbs butter, melted.
1/2 cup hot sauce (your favorite).

Serve with ranch dressing.

Preheat oven to 400°.
Cover baking sheet with aluminum foil.
Put rack on baking sheet.
Mix together: baking powder, onion powder, garlic powder, salt, and pepper.
Add powder mix to chicken, coat wings.
Toss to help ensure even coating.
Place wings on rack in a single layer.
Bake 45 minutes until golden brown and crispy.
In a sauce pan, mix together hot sauce, butter, and honey. Heat sauce.
Coat wings.
Serve with ranch dressing.

Enjoy your wings whatever you call them.

 

[dr_bates]

Peking Duck

This was named after the city of its origin, the capital of China. Long ago, Beijing was called Peking.

For one Thanksgiving, I made this instead of roasting a turkey. Though we'll liked, several of guests were confused with the change. I swear they kept looking for the turkey.

Traditionally this is made by hanging the duck in an oven. We're not going to do that. The outcome will, nevertheless, be just as good. (Fingers crossed.)

Peking Duck is probably the most symbolic Chinese dish. It's roasted duck with tender meat and crispy skin, served with thin pancakes and a savory sauce.


1 duck, 5.5lb.
2 tbs fine salt.

for sauce:
2 tbs maltose.
1/2 cup hot water.
1 tsp vinegar.

stuff with:
2 apples, quartered.
2 green onions.
1 head of garlic.
4 anise stars.
2 pieces of cinnamon.
(This is to offer flavor and help keep the duck moist.)

for dipping or in pancakes:
3 tbs Sweet Bean sauce.
1 tsp sugar.

pancakes
Either bought or made fresh or substitute for spring roll wrappers.
1 tbs cooking oil.
1 & 1/2 cups flour.
nearly 1 cup water, just boiled.

served with:
Cucumber cut into sticks.
Green onion julienned.



Pat the duck dry with paper towels.
Rub skin and cavity with salt.
Put duck on a wire rack above a tray.
Rest on counter for 1 hour.
Bring 6 cups of water to boil.
Pouring 3 cups of boiling hot water over duck.
Flip bird.
Pour the other three cups of boiling hot water over duck.
(Ensure tray is deep enough to catch water, else pour water on fuck over sink.)
This will tighten skin.
If feather quills are exposed, pull out with tweezers.
Mix together sauce ingredients: maltose, hot water, and vinegar until completely dissolved.
Brush half over duck skin.
Refrigerate other half of sauce.
One hour later, brush the other half over skin.
Refrigerate duck uncovered for 48 hours.
One hour before roasting, take dick out of refrigerator.
Put stuffing ingredients into cavity.
If necessary, use skewers to seal opening
Preheat oven for convection ovens 390°, for regular ovens 425°.
With breast facing up, put duck in oven on wire rack above a tray.
Roast for 15 minutes.
Lower oven temperature for convection 350°, for regular 390°.
Roast for about 60 minutes.
Wrap aluminum foil around legs and wings to help prevent scorching.
Check doneness with thermometer. Insert on thickest area of thigh near breast. Temperature must be 165° or higher.
Remove duck from oven and rest for 15 minutes.
Add 1/2 tbs duck fat (from pan) to small sauce pan.
Add bean sauce and sugar.
Simmer. Whisk.
Transfer to serving dish.
Slice duck. Steam pancakes.
Wrap duck with vegetables and bean sauce in pancake.


If you want to make your own pancakes:
Put flour into a bowl.
Pour in hot water.
Mix with fork until no flour is left. Small lump will be present.
Knead dough as soon as it is cool enough.
Brush with oil.
Cover.
Let rest 30 minutes.
Briefly knead again.
Cut into four portions.
Roll each portion out into cylinder.
Divide each cylinder into four equal segments.
You should now have 16 segments.
Flatten each into a round disc.
Brush oil on top of one.
Put another on against the oil.
Make eight paired discs this way.
Flatten each further with rolling pin.
Over medium heat, fry oil.
Put in flattened disc.
When air pocket forms, flip in pan.
It shouldn't take more than 2 minutes per side.
While still hot, separate the halves.
If cool, they won't split.

There's a lot of steps. But you can do it!

Enjoy.

 

[dr_bates]

Cherry Chicken

When it comes to tart cherries, Michigan is the lead producer in the USA. We grow a lot of cherries!

While this recipe isn't neolithic, our Stone Age ancestors ate cherries, leaving pits in their caves. Cultivation started around 4000BC. In Turkey, a central location for trade routes, they became quite popular. From there they spread through the world, now being named after this Turkey province, Cerasus.


1 lb boneless & skinless chicken thighs.
1 cup dark red cherries, pitted (fresh or frozen).
3 tbs cherry preserve.
1/2 sweet onion, halved and thinly sliced.
1/8 tsp salt.
1/4 tsp black pepper.
1 tbs red wine vinegar (or balsamic)


Spray a large skillet with cooking spray.
Set over medium heat.
Add chicken (skinned side down) and fry for about 5 minutes.
Should be a golden brown.
Flip chicken.
Scatter onion into skillet.
Cover and cook 8-9 minutes, until onions soften.
Flip chicken again.
Add cherries, preserve, salt, and pepper.
Cover uncovered until chicken is done and sauce thickened about 3 minutes.
Stir in vinegar.
Serve.

Enjoy!

 

[Lilithsuccubus89]

Dragon Wings
View attachment 145256641
Yes, if you so desire, these are Buffalo wings. I think the name is rather passé. While they were named after their city of origin, Buffalo NY, often it gets tied to bisons. Buffalos aren't hot! Therefore, I call mine dragon wings, which more aptly conjures the spiciness and heat.


3 lbs chicken wings.
1 tbs baking powder.
1/2 tsp pepper.
1 tsp salt.
1/2 tsp garlic powder.
1/2 tsp onion powder.
1 tbs honey.
4 tbs butter, melted.
1/2 cup hot sauce (your favorite).

Serve with ranch dressing.

Preheat oven to 400°.
Cover baking sheet with aluminum foil.
Put rack on baking sheet.
Mix together: baking powder, onion powder, garlic powder, salt, and pepper.
Add powder mix to chicken, coat wings.
Toss to help ensure even coating.
Place wings on rack in a single layer.
Bake 45 minutes until golden brown and crispy.
In a sauce pan, mix together hot sauce, butter, and honey. Heat sauce.
Coat wings.
Serve with ranch dressing.

Enjoy your wings whatever you call them.

 

[dr_bates]

Chickpea Cakes

15 oz can of chickpeas (garbanzo beans), drained and rinsed.
1/4 cup breadcrumbs.
1/4 cup pineapple nuts (or slivered almonds).
1 egg.
1 tbs lemon juice.
1 tbs Dijon mustard.
3 tbs olive oil.
1 leek, halved and sliced (or sweet onion).
2 cloves garlic, minced.
1/2 tsp salt.

sauce:
1/2 cup Greek yogurt.
1 tbs lemon juice.
2 tbs olive oil.
1/2 tsp garlic powder.
1/8 tsp salt.


On medium heat, warm up a skillet.
Add one teaspoon of oil.
When hot, add leeks and salt.
Cook until leeks are softened, about 4 minutes.
Don't let them crisp.
Once softening, add garlic.
Turn heat down.
Cook an additional minute.
Set aside
On medium heat, toast nuts.
Be careful not to burn.
Set aside with leeks.
Add chick peas to processor.
Pulse until peas are in tiny pieces, not a puree.
Transfer to leeks and nuts
Add egg, breadcrumbs, lemon juice, mustard, and remaining salt.
Toss well.
Form patties.
Heat skillet on medium.
Add remaining oil.
When oil is oil, swirl pan to coat bottom.
Add cakes until crisp and golden brown, about 3-4 minutes.
Flip.
Cook an additional 2-3 minutes.
Whisk sauce ingredients together.
Season to taste.
Serve with sauce.

Chickpeas have been domesticated for over 7000 years with the peas being found in neolithic pottery. Of course, they are more applicable than for just making hummus.

Or if you prefer, call them garbanzo beans.

Enjoy!

 

[dr_bates]

Corn Fritters

1 & 1/2 cups sweet corn.
1/2 red onion, chopped.
1/3 cup flour.
1 egg.
1/2 tsp caraway seeds.
1/4 tsp cayenne pepper.
1 tbs sesame seeds.
2 tsp olive oil.
Salt to taste.
Black pepper to taste.

In a bowl combine flour, seeds, peppers, salt, egg, and 6 tbs water.
Mix to form a batter.
Mix in onion and corn.
On medium heat, warm oil in a skillet.
Put burger size amounts of batter in pan.
Fry 4-5 minutes on each side till golden brown.
Serve with yogurt.

Consider adding cheese to the batter.

You could replace or compliment the onion with grated carrot and/or grated zucchini, just be sure to squeeze out extra moisture.

 

[dr_bates]

Orange Glazed Cornish Hen

2 Cornish hens.

marinade:
1 orange, zested and juiced.
1 lemon, zested and juiced.
1 tbs Dijon mustard.
3 cloves garlic, minced.
1/4 tsp salt.
1/2 tsp black pepper.

sauce:
1/4 cup onion, chopped finely.
2 cups orange juice.
1/2 cup soy sauce.
1/2 cup honey.
1/4 cup Dijon mustard.
2 tsp ground ginger.
1/4 tsp salt.
1/2 tsp black pepper.

Mix together marinade ingredients.
Put into a large ziplock bag.
Insert hens.
Coat hens well with marinade.
Refrigerate at least one hour.
Preheat oven to 450°.
Whisk together sauce ingredients.
Remove hens from bag.
Place hens in a roasting pan.
Discard excess marinade.
Roast hens for 50 minutes.
Coat well with sauce.
Flip hens and coat sauce on other side.
Roast for another five minutes.
There should be no pink flesh.
Temperature of hens should be at least 165°, inserted near bone.

Enjoy.

 

[dr_bates]

Coconut Shrimp

1 lb jumbo shrimp, peeled and cleaned.
1 green onion, chopped.
1/2 cup coconut milk.
1/4 cup heavy cream.
1 tbs amaretto liqueur.
1 tsp vanilla extract.
2 tbs sugar.
1 tbs olive oil.

Over medium-high heat, warm a large skillet or wok.
Add oil.
When oil is hot, add shrimp.
Cook 2-3 minutes.
Add green onion.
Carefully add liqueur.
Cook another 2 minutes until shrimp are caramelized.
Remove shrimp, set aside.
Add coconut milk, cream, and sugar.
Summer until reduced and thickened about 5-8 minutes.
Add shrimp and vanilla.
Simmer 2 minutes.
Serve.

Enjoy this sweet dish.

 

[dr_bates]

Goulash (stew version)

There are many versions of goulash. All probably stemmed from Hungary. This one is rather Germanic


2 & 1/4 beef chuck, cut into chunks.
2 & 1/4 onion.
2 medium carrots.
1 & 1/4 beef broth.
3 cups red wine.
2 tbs clarified butter (or 1 tbs butter with 1 tbs vegetable oil).
2 tbs tomato paste.
1 & 1/2 tsp sweet paprika.
1 tsp smoked paprika.
4 bay leaves.
1 tsp marjoram.
1/2 tsp caraway seeds.
1/4 tsp salt.
1/2 tsp black pepper.


Cut meat into chunks. Set aside.
Chop onions and carrots.
In a heavy bottomed pot, heat butter.
Add onions, carrots, and salt.
Stirring often, cook about 10-15 minutes, until deeply golden brown.
Stirring continuously, add tomato paste.
Cook two minutes, keep stirring.
Add both paprikas. Stir well.
Pour in wine and broth.
Add other spices.
Add meat and bring to a boil.
On low heat, simmer for 2 hours or until meat is completely done and tender.
Stir occasionally.
Gravy should be thickened and glossy.
If you want it thicker, simmer uncovered for 10 minutes (or add some cornstarch mixed with water).

Serve over noodles, mashed potatoes, French fries, or Spätzle.

Enjoy

 

[dr_bates]

Goulash (pasta version)

This goulash is radically different. Hungarian settlers made it the classic way, like stew. Eventually Italian influences seeped in, resulting in this version.


2 lb ground meat (1 lb hamburg & 1 lb ground sausage, for example).
1/2 lb bacon.
4-6 cloves garlic, minced.
1 cup onions, chopped.
2 red bell pepper, seeded and chopped.
2 cups pasta (elbow or spiral, for example).
1/2 cup beef broth.
29 oz diced tomatoes.
29 oz tomato sauce.
1 tbs Italian seasoning.
1 tsp paprika.
1 tsp cumin.
1 tsp black pepper.
1/2 tsp red pepper flakes.
3 bay leaves.
Salt to taste.
1 cup cheddar cheese, shredded.
1 cup Monterey Jack cheese, shredded.

In a skillet, fry bacon till almost crispy.
Remove bacon.
Pat with paper towels to remove excess grease.
Chop bacon into small pieces.
Set aside.
Remove most grease from from pan.
Add meat, onion, and garlic to soup pot.
Break meat up while stirring.
Fry for about 8 minutes, until meat is browned.
Spoon out excess grease if present.
Add bell pepper, broth, sauce, tomatoes, spices (except bay leaves), and 1 cup water.
Bring to a boil.
Add pasta and bay leaves.
Simmer uncovered for about 12 minutes, occasionally stirring to prevent pasta from sticking to pot.
Add bacon and cheese.
Mix pot. Turn off heat and cover pot.
Let sit 5 minutes to melt cheese.
Stir to ensure it is mixed.

I like to sprinkle Parmesan cheese on top.
Garnish with chopped green onions.

Enjoy.

 

[stesir]

I started making like Cincinnati Chili over the years and it is great. Except I use ground turkey instead of meat. It gets everyone curious about it and interested in trying it because it is so good.

 

[dr_bates]

Potato Soup

2 & 1/2 lb gold potatoes, peeled and cubed.
6 strips bacon.
1 onion, chopped.
4 cups chicken broth.
2 cups milk.
2/3 cup heavy cream.
2/3 cup sour cream.
3 tbs butter.
3 cloves garlic, minced.
3/4 tsp salt (or to taste).
1 tsp black pepper.
1/4 tsp chili powder (or to taste).
1/3 cup flour.
Garnish: cheddar cheese, chopped green onions, and sour cream.

Using a large soup pot, cook bacon on medium heat.
When bacon is done and crispy, remove.
Chop bacon and set aside.
Add butter and onions to soup pot.
Cook until onions are tender.
Add garlic and cook for 30 seconds.
Add flour and whisk until smooth.
Add diced potatoes.
Add broth, milk, heavy cream, and spices.
Bring to a boil.
Simmer until potatoes are tender (10+ minutes).
Reduce heat.
Carefully remove half* of the soup to a processor.
Puree until smooth.
Return pureed portion to pot.
Add sour cream and bacon (reserving some bacon for garnish).
Simmer 15 minutes.
Garnish and serve.

* For creamier soup, puree all of it.

Tales of the origin of potato soup can be traced back to both Ireland and France. Whatever its origin, it's great for chilly weekends.

Enjoy!

 

[shoot4joy]

Potato Soup
View attachment 145519491


2 & 1/2 lb gold potatoes, peeled and cubed.
6 strips bacon.
1 onion, chopped.
4 cups chicken broth.
2 cups milk.
2/3 cup heavy cream.
2/3 cup sour cream.
3 tbs butter.
3 cloves garlic, minced.
3/4 tsp salt (or to taste).
1 tsp black pepper.
1/4 tsp chili powder (or to taste).
1/3 cup flour.
Garnish: cheddar cheese, chopped green onions, and sour cream.

Using a large soup pot, cook bacon on medium heat.
When bacon is done and crispy, remove.
Chop bacon and set aside.
Add butter and onions to soup pot.
Cook until onions are tender.
Add garlic and cook for 30 seconds.
Add flour and whisk until smooth.
Add diced potatoes.
Add broth, milk, heavy cream, and spices.
Bring to a boil.
Simmer until potatoes are tender (10+ minutes).
Reduce heat.
Carefully remove half* of the soup to a processor.
Puree until smooth.
Return pureed portion to pot.
Add sour cream and bacon (reserving some bacon for garnish).
Simmer 15 minutes.
Garnish and serve.

* For creamier soup, puree all of it.

Tales of the origin of potato soup can be traced back to both Ireland and France. Whatever its origin, it's great for chilly weekends.

Enjoy!

I recently found this thread and can't wait to try some of your recipes. Looks like you've got some really good ones!

 

[dr_bates]

Key Lime Cookies

Citrus, though originally native to Southeast Asia, is grown widely in warm areas around the world.

Key lime is a special type of lime. While often picked and sold green, when fully ripe it's yellow. They are more aromatic and the flavor is more intensely tart, being more acidic.

Here in the USA, they are most commonly called Key limes having many produced in the Florida Keys. Elsewhere they might be called Mexican limes.

If you cannot locate Key limes, regular limes can be substituted. You could even use lemons. Of course, they then should then be renamed.

3/4 cup white chocolate chips.
2 & 1/2 cups flour.
3/4 tsp baking soda.
1/2 tsp salt.
1/2 cup sugar.
1/2 cup brown sugar.
1 cup butter, softened.
1/4 tsp vanilla.
1 egg.
Juice from 2 key limes.
Zest from 2 key limes.

Preheat oven to 375°.
Line a baking sheet with parchment paper.
In a bowl combine flour, soda, and salt.
Set aside.
In another bowl, add butter and sugars.
Cream together.
Beat in eggs, juice, and vanilla.
Slowly blend in flour.
Stir in chips and zest.
Drop spoonfuls of dough on baking sheet.
(Don't flatten.)
Bake 8-9 minutes, until edges are golden brown.
Cool on sheet several minutes before transferring to a wire rack.
When cool, enjoy.

 

[shoot4joy]

Key Lime Cookies

I read that when making Key Lime Pie, if you can't find key limes, to use substitute using half lemons and half limes. Thinking that might work well with this recipe.

 

[dr_bates]

Snickerdoodle

The origin of snickerdoodle is shrouded in doubt. The confusion is compounded with cooks in the late 19th century routinely giving fanciful names to their creations. It probably started in either New England or in Pennsylvania Dutch country.


2 & 3/4 cup flour.
1 tsp baking soda.
1/4 tsp salt.
2 tsp cream of tartar.
2 tsp cinnamon.
1 & 1/2 cups & 2 tbs sugar.
2 eggs.
1/2 cup butter.
1/2 cup vegetable oil.


Preheat oven to 400°.
Line baking sheet with parchment paper.
In a bowl, combine butter, shortening, eggs, and 1 & 1/2 cups sugar.
Mix well until creamy and smooth.
Sift together flour, salt, and cream of tartar.
Stir flour into butter mixture.
In a small bowl mixture cinnamon and remaining sugar.
Shape dough into 1 inch balls, using 1 tablespoon per ball.
Roll each ball in cinnamon.
Arrange balls on parchment paper.
Bake 4-5 minutes.
Rotate baking sheet.
Bake an additional 4-5 minutes.
Cool several minutes before moving to wire rack to complete cooling.

Enjoy.