Saturday, August 24, 2013

Andi & Gabriel's Wedding Recipes

For our wedding in July, we gave guests small jars filled with cardamom or smoked paprika as favors, and promised to post some of our favorite recipes using these spices, as well as recipes for desserts served at the wedding. Here are the links, enjoy!


Smoked Paprika


Mango and Raspberry Curds

For filling cakes or spreading on toast or dipping cookies in or eating plain.
Each recipe makes at least 1.5 cups of curd, more than enough to fill a cake.

Mango Curd:

2 champagne mangos (the smaller yellow ones) peeled and pitted to yield approx 13 oz fruit
1/3 cup sugar
1 lime juiced (just shy of 1/4 cup)
pinch of salt
1 whole egg
2 egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into smallish pieces

1. With a food-processor, blender, or stick blender (my preference), puree the mangos with the sugar, lime juice, and salt. (If you only find larger, red/green mangos, you may want to press the puree through a sieve at this point and discard the solids.)
2. Add the whole egg and yolks and blend until uniform.
3. Transfer this mixture to a small-medium bowl that will sit steadily on top of a saucepan.  Fill the saucepan with a few inches of water and bring to a simmer.  Place the bowl on top of the saucepan.
4. Whisk the puree until it's thick and an instant read thermometer measures ~170 deg.  Then remove from heat (and take the bowl off the saucepan, being careful of the hot steam) and whisk in the butter one piece at a time.
5. Cover and refrigerate at least 3 hours until set.

Raspberry Curd:

1 heaping cup of raspberries (defrosted if frozen)
1/3 cup sugar
1 lemon, juiced (just shy of 1/4 cup)
pinch of salt
1 whole egg
2 egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into smallish pieces

1. With a food-processor, blender, or stick blender (my preference), puree the raspberry juice/puree with the sugar, lemon juice, and salt.
2. Add the whole egg and yolks and blend until uniform.
3. Transfer this mixture to a small-medium bowl that will sit steadily on top of a saucepan.  Fill the saucepan with a few inches of water and bring to a simmer.  Place the bowl on top of the saucepan.
4. Whisk the puree until it's thick and an instant read thermometer measures ~170 deg.  Then remove from heat (and take the bowl off the saucepan, being careful of the hot steam) and whisk in the butter one piece at a time.
5. Cover and refrigerate at least 3 hours until set.

Coconut and Chocolate Macaroons

adapted from David Lebovitz

4 large egg whites
1¼ cups sugar
¼ tsp salt
1 Tbsp honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ tsp vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

1. In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.
2. Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
3. When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature. (At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
4. When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.
5. Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.
 6. To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.
Makes 30 macaroons.

Thursday, August 22, 2013

Andi's Almond Cake

adapted from Amateur Gourmet

2 sticks unsalted butter, softened
1 cup sour cream
1 tsp baking soda
2 cups all purpose flour
½ tsp salt
1 ½ cups sugar
7 oz tube or 8 oz can almond paste
4 egg yolks
1 tsp almond extract

1.  Preheat oven to 350°F.  Butter the sides and bottom of a springform pan and, optionally, line the bottom with parchment paper.  Butter the paper.
2. Mix sour cream and baking soda in a small bowl.  Sift flour and salt together into another bowl.
3. In the bowl of an electric mixer, or in a food processor, or in a bowl with a hand-held electric mixer, cream together the butter and the sugar.  Add the almond paste, a little at a time, and beat for 8 minutes.
4. Beat in the egg yolks one at a time. Blend in the almond extract and sour cream mixture.
5.  With the beaters on low speed, gradually add the flour mixture, and mix just until blended.
6. Pour batter into prepared pan and smooth out the top.
7. Bake about 1 hour.  The cake is done when you press the top and it returns to its shape, and the cake pulls away slightly from the side of the pan.  Cool for 10 minutes before removing from the pan.

Spicy Squash Salad with Lentils and Goat Cheese

adapted from Smitten Kitchen

3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)
3 Tbsp olive oil, divided
1 tsp ground cumin
1 tsp hot smoked Spanish paprika (or 3/4 tsp regular smoked paprika + 1/4 tsp cayenne)
1/2 tsp coarse salt
4 cups baby arugula (optional)
5 oz crumbled goat cheese
1/4 cup thinly sliced mint leaves (optional)
1 Tbsp red wine vinegar, plus additional to taste

1. Preheat oven to 400°F.
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
3. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
4. Combine lentils, pumpkin, any oil you can scrape from the baking sheet with arugula, if using, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Divide among plates and pass with remaining goat cheese to sprinkle.

Optional: If you’d like to toast the squash seeds, simply clean them off, rinse and pat them dry and toast them in the oven on an oiled baking sheet, sprinkled with salt.  Serve them over the lentils.

Serves 6 as an appetizer, 3 as a main course.

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

adapted from Bon Appétit

3/4 cup olive oil
4 large garlic cloves, pressed or finely chopped
2 Tbsp chopped fresh thyme
5 tsp smoked paprika
4 tsp Sherry wine vinegar
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
12 cherry tomatoes
12 2-layer sections of red onion wedges
Nonstick vegetable oil spray

1. Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. (Or shake all in a mason jar.) Transfer half of glaze to small bowl and reserve for serving.
2. Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. (Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.)
3. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
4. Arrange skewers on platter. Serve with remaining bowl of glaze.
Makes 6 skewers.

Sweet and Spicy Nuts

adapted from Macheesmo

- 1 Cup brown sugar
- 1 Cup sugar
- 1 Tbsp kosher salt
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne (optional)
- 1 1/2 tsp cinnamon
- 2 Egg whites
- 1 Tbsp water
- 1 pound walnuts
- 1 pound pecans (you can use all pecans or walnuts or many other nuts if you want)

1. Take all your dry ingredients except the nuts and mix them up in medium bowl.
2. In a large bowl, whisk up the egg whites with a tiny bit of water until it’s frothy, but not stiff at all.  Then toss in the walnuts/pecans and stir really well so the nuts are very evenly coated.
3. Add in the sugar/spice mixture and stir until the nuts are very evenly coated.
4. Lay the nuts out on two baking sheets lined with parchment paper.
5. Bake at 300 degrees for maybe 15-20 minutes.  Give them a stir every five minutes or so and keep a close eye on them.  When they are done, let them cool and break them up into bite-size chunks. Try not to eat them all immediately.
Makes 2 pounds of nuts.  You could easily half it, but why?

Catalan Potatoes Bravas

adapted from Serious Eats

1 1/2 pounds waxy potatoes, such as Yukon Gold, red-skin, or fingerling potatoes
Kosher salt
1/4 cup extra virgin olive oil
2 large Spanish onions, thinly sliced
6 cloves garlic, chopped
2 tsp sweet (regular) smoked paprika (pimentón de la vera dulce)
1 tsp hot smoked paprika (pimentón de la vera picante) (or sub 1/2 tsp regular smoked paprika and increase cayenne)
1 tsp ground cumin
1/4 tsp cayenne
Freshly ground black pepper
One 35-ounce can plum tomatoes
1 1/2 Tbsp sherry vinegar (not sherry cooking wine)
1 cup olive oil
Sea salt, for garnish
Barcelona aioli*, for serving

*Barcelona Aioli:
6 cloves garlic
1/2 cup plus 1 Tbsp extra virgin olive oil
1 cup mayonnaise
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

for potatoes:
1. Preheat the oven to 450° F.
2. Put the potatoes in a large pot and add enough cold water to cover by an inch. Add 2 tablespoons of salt and bring to a boil over high heat. Reduce the heat slightly and simmer for about 20 minutes, or until just fork tender. Drain the potatoes and set aside to cool. When cool, cut the potatoes into wedges or, if using fingerling potatoes, cut them in half lengthwise.
3. Meanwhile, in a large saucepan, heat the extra virgin olive oil over medium heat. Add the onions and cook for about 10 minutes, or until they soften but have not colored. Add the garlic and cook gently for 6 to 8 minutes, or until the garlic is tender and aromatic. Stir in both paprikas, the cumin, and the cayenne. Season to taste with pepper.
4. Put the tomatoes and their juice in a bowl, and using your hands, crush the tomatoes slightly. Add the tomatoes, their juice, and the vinegar to the saucepan and season to taste with salt and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, or until the sauce is heated through.
5. Let the tomato sauce cool a little and then, working in batches, puree it in a blender until smooth or puree with a stick blender in the pan. As one batch is pureed, transfer it to a bowl or a container with a tight-fitting lid. Use the tomato sauce right away or refrigerate for up to 3 days.
 6. In a large bowl, toss the cooled potatoes with the 1 cup of olive oil and season to taste with salt and pepper. Spread the potatoes and the oil in a shallow baking pan and roast for 12 to 15 minutes, or until the potatoes are nicely browned on one side. Rotate the pan and turn the potatoes over. Roast for 8 to 10 minutes longer, or until browned and crisp on the other side.
7. Spoon a liberal amount of cooled tomato sauce in the center of each of 4 serving plates. Mound the potatoes on top of the sauce and garnish with sea salt. Serve with the aioli on the side.
Serves 4.

for the Barcelona aioli:
1. In a small saucepan, combine the garlic cloves and 1/2 cup of the olive oil and bring to a simmer over medium heat. Cook for 5 to 7 minutes, or until the garlic is tender and honey gold. Watch the garlic carefully so that it does not overcook. Lift the garlic cloves from the oil with a slotted spoon and set aside on paper towels to cool. Discard the oil.
2. In a food processor fitted with the metal blade, puree the garlic cloves, mayonnaise, lemon juice, and remaining tablespoon of olive oil until smooth. Taste, season with salt and pepper, and pulse to mix.
3. Scrape the aioli into a lidded storage container and chill for up to 3 days.
Makes 1 1/4 cups.

Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing

adapted from Bon Appétit

1 1/2 cups quinoa (about 10 ounces), rinsed and drained
4 cups baby spinach leaves
2 (16-ounce) cans chickpeas, rinsed and drained
1 3/4 cups cucumbers, chopped into 1/3-inch cubes
1 pint cherry tomatoes, halved
1 cup fresh mint leaves (optional)
1 1/2 cups crumbled feta (about 7 ounces)
1/4 cup Sherry wine vinegar (I find this at Whole Foods, different than cooking Sherry)
2 1/2 tsp smoked paprika
1/2 cup olive oil
salt and black pepper

1. Pour the quinoa into a large pot. Top with enough water to cover by an inch, and season with a big pinch of salt. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 15 minutes. Carefully drain quinoa. Spread out on large baking sheet and let cool for a few minutes.
2. Combine the spinach leaves, chickpeas, cucumber, tomatoes, mint, and half of the feta in a large bowl. Add the cooled quinoa and toss well.
3. Whisk together the vinegar and smoked paprika in a small bowl. Slowly whisk in the oil. Season with salt and pepper. (Or put everything in a mason jar, put on a lid and shake vigorously.)
4. Pour the dressing over the salad and toss well. Serve with some more crumbled feta on top. Season with salt and pepper to taste.
Serves 6-8

Seared Cauliflower with Couscous and Almonds

adapted from Simply Recipes

1/2 cup whole almonds (or chopped almonds)
3 Tbsp olive oil
1 large shallot or small red onion, minced
1 small head cauliflower, or 1/2 a normal one
1 cup couscous
2 tsp smoked paprika
1 1/2 cups vegetable stock (or chicken stock)
1/2 cup chopped parsley
Freshly sliced or grated Manchego (or other hard cheese, like Romano)
Salt and pepper to taste

1. Toast the almonds in a deep skillet over medium-high heat for a couple minutes, just until toasted and fragrant. Remove the almonds from the pan, set aside. In the meantime, chop half the cauliflower and break up the other half into bite-size florets.
2. Return the pan to the heat, add the olive oil and cook the shallot until soft and beginning to color, about 2 minutes. Turn the heat to high and add the cauliflower. Season with salt and pepper. Cook the cauliflower until it begins to soften and color, 5 to 10 minutes. Stir in the couscous and cook another 3-5 minutes, allowing the grains to be well coated and a bit toasted.
3. Add the smoked paprika, followed by the vegetable stock. Bring to a boil. Once boiling, turn to low heat, cover and cook undisturbed for 5 minutes. Chop the almonds and add them to the pan along with the parsley and fluff with a fork.
4. Garnish with grated or shaved Manchego and serve. Feel free to drizzle with olive oil.
Serves 4.

Wednesday, August 21, 2013

Moroccan Chickpea Barley Salad Recipe

adapted from Simply Recipes

1 1/2 cups barley (pearled cooks fastest)
1 1/2 cups chicken or veggie broth
1 1/2 cups water
1 tsp salt
olive oil
1 15-oz can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled pistachio nuts
1 cup diced dried apricots
2-3 chopped green onions or scallions
1 cup chopped parsley
Zest and juice of a lemon
1 Tbsp of ras el hanout spice mix*
Salt to taste

*Ras El Hanout Spice Mix:
1/2 tsp black pepper
1/2 tsp cardamom
1/8 tsp cayenne
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cinnamon
1/4 tsp turmeric

1. Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a large pinch of salt. Bring to a simmer and simmer until the barley is tender but toothsome, anywhere from 30 minutes to an hour, depending on how old the barley is.
2. Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly. Toss and mix in the colander to strain as much water as you can. Put strained barley in a large bowl and pour a small amount of olive oil over it. Toss to coat the barley in olive oil.
3. To the large bowl of barley, add the chickpeas, pistachios, apricots, green onions and parsley and mix well. Add the zest and juice of the lemon and mix again. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
4. Let the salad marinate for an hour or so before serving.
Serves 6-8

Tuesday, August 20, 2013

Apple Cardamom Upside-Down Cake

adapted from The Kitchn

6 Tbsp unsalted butter, divided
1/3 cup dark brown sugar
2 medium-sized firm apples
1 cup all-purpose flour
1/2 tsp cinnamon, plus extra for the apples
1/2 tsp cloves
1/2 tsp ground ginger
1/2 tsp cardamom
1/2 tsp salt
1 tsp baking powder
1/2 cup milk
2 eggs
1 cup sugar

1. Preheat the oven to 375°F.
2. Melt 4 tablespoons of the butter in a small saucepan over low heat. Add the brown sugar and stir until well-combined. Let it bubble for about 2 minutes, then remove from the heat and spread in the bottom of a 9-inch round cake pan. Set aside.
3. Peel the apples and core them. Cut them in thick slices, and cut each slice in half. Arrange the apples cut-side up in the prepared pan. Sprinkle them lightly with cinnamon.
4. Whisk together the flour, cinnamon, cloves, ginger, and cardamom, as well as 1/2 teaspoon salt and 1 teaspoon baking powder.
5. Warm the milk in a small saucepan set over medium heat. Add the remaining 2 tablespoons butter and keep warm until the butter melts completely.
6. While the milk is warming, beat the eggs for 3 to 5 minutes, or until they are very thick and pale. Gradually add the white sugar and beat for 5 minutes.
7. Add the flour mixture, and then the hot milk. Stir until the batter is smooth, and pour it over the apples.
8. Bake for about 40 minutes, or until the cake is golden. Let the cake cool for a full 10 to 15 minutes, then run a knife around the inside of the pan to help release the cake, and invert onto a serving plate. Serve with vanilla ice cream.
Makes one 9-inch cake.

Rhubarb Muffins with Cardamom Streusel Recipe

adapted from Chow

for the streusel:
6 Tbsp all-purpose flour
3 Tbsp granulated sugar
1/2 tsp ground cardamom
1/8 tsp fine salt
2 tsp cold unsalted butter (1/4 stick), cut into small pieces

for the muffins:
1 1/2 cups small-dice rhubarb (about 8 oz)
3/4 cup granulated sugar
1 1/3 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
1/4 tsp ground cardamom
5 Tbsp unsalted butter, melted and cooled
1 large egg
1 tsp vanilla extract
3/4 cup plain whole-milk Greek yogurt

for the streusel:
1. Whisk the flour, sugar, cardamom, and salt in a medium bowl until combined.
2. Add the butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.) Refrigerate until ready to use.

for the muffins:
1. Heat the oven to 375°F and arrange a rack in the middle. Line a 12-well muffin pan with paper cupcake liners.
2. Toss the rhubarb with 1/4 cup of the sugar in a medium bowl and let the mixture sit until the rhubarb releases some juice, about 5 minutes.
3. Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined.
4. Place the remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth.
5. Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes. Stir in the reserved rhubarb, about another 10 to 15 strokes. (The mixture will be thick.)
6. Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle the streusel over top.
7. Bake until a toothpick comes out clean, about 20 to 25 minutes. Place the muffin pan on a wire rack and let the muffins cool for 15 minutes in the pan. Remove the muffins from the pan and serve warm or let cool to room temperature.

Chocolate Bread Pudding with Cardamom Whipped Cream

adapted from Design Sponge

for bread pudding:
3 cup milk
4 oz unsweetened chocolate, chopped into chunks
2 Tbsp butter
1 cup sugar
2 tsp vanilla
1 cup cream
4 eggs
1 loaf of challah or other rich, eggy bread, crusts removed and the rest ripped into chunks (best if it's a day old)
1 cup chocolate chips

for cardamom whipped cream:
1 cup heavy cream
1-2 Tbsp sugar (or to taste)
1/4 tsp ground cardamom (or to taste)

for bread pudding:
1. Preheat your oven to 350°. Butter a 9” x 11” pan and set aside.
2. In a saucepan, heat the milk, unsweetened chocolate and butter. Stir occasionally over medium-high heat. Once it gets near melting, whisk it so that it mixes well. Stir in the sugar and set aside.
3. In a large bowl, mix the eggs, cream and vanilla. Whisk in the milk mixture and crumble in the bread. Now stir in the chocolate chips.
4. Pour this into your pan. If you have a slightly larger pan (or high-rimmed baking sheet) set the bread-pudding pan in it and pour in a little water around the sides so the bread-pudding is in a small water bath.
5. Bake for about an hour or until it’s set in the center. Cool for about another hour before cutting. Eat with cardamom whipped cream (and refrigerate leftovers, if you have any...)

for cardamom whipped cream:
1. Mix the sugar and cardamom in a small dish.
2. Put the cream in a bowl and, with the whisk attachment of Kitchenaid or mixer, whip until frothy.
3. Keep whipping and slowly pour in the sugar mixture. Whip at a high speed until peaks form when you lift the beaters.

Chewy Ginger Cookies with Cardamom and Black Pepper

adapted from Pithy and Cleaver

2 cups all purpose flour
1 Tbsp ground ginger
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp unsweetened cocoa
1/2 tsp ground cardamom
1/2 tsp freshly ground black pepper
1 cup granulated sugar
2/3 cup vegetable oil (such as canola or grapeseed)
1 egg
1/4 cup molasses (I like dark or "full flavor", but not blackstrap)
1/2 tsp grated fresh ginger
1/2 cup chopped candied ginger
1/4 cup coarse sugar, for rolling (optional)

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.
3. In a large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then stir in candied ginger.
4. Shape dough into 1 inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6-7 minutes until just set.
5. Let cookies cool for 3-5 minutes on cookie sheet, then remove to a wire rack until cool.
Makes 3 dozen.

Chai-Spiced Snickerdoodles

adapted from Bake Me Away!

1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp ground cloves
1 3/4 tsp ground cardamom
a couple pinches of black pepper
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar (separated)
2 large eggs

1. Combine the spices (cinnamon through ground pepper)  in a small bowl and set aside.
2. Sift together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of the spice mix.
3. In a mixer at medium speed, cream together the butter and 1 1/2 cups of the sugar until fluffy. 
4. Scrape down the sides, then beat in the eggs. 
5. Add in the sifted dry ingredients in three additions, each time,  beating until their is little to no loose flour left.  When the dough has come together, chill in the fridge for about an hour.
6. Preheat oven to 400F and line a cookie sheet with parchment paper. 
7. Combine the remaining 1/4 cup of sugar with the spice mix. 
8. Roll spoon-fulls of dough into balls (I like ping-pong ball-sized) and roll them in the sugar/spice mixture.  Repeat and place the dough balls about two inches apart.
9. Bake for 8-10 minutes, rotating the sheet halfway through the cooking time.  The tops should crack a little bit, and the cookies should be chewy in the middles and crispy on the edges.  Store in an airtight container!