iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

Ingredients:
2 tablespoons fresh blood orange juice or regular orange juice, 1 tablespoon unseasoned rice vinegar, 1 tablespoon minced shallot, 1/2 teaspoon honey, 3 tablespoons pistachio oil, 2 blood oranges or regular oranges, 1 4-ounce package mâche, 1/4 cup shelled natural pistachios, toasted, 1/4 cup pomegranate seeds or dried cranberries

Instructions:
Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.
Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.
Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals

Ingredients:
8 ounces soft fresh goat cheese, room temperature
2 tablespoons plus 1/2 cup hazelnut oil or olive oil
1/2 teaspoon finely minced fresh rosemary, divided
1/4 teaspoon finely grated lemon peel
10 thin 7x3 1/2-inch slices Serrano ham or prosciutto (about 7 ounces)
1 cup stemmed baby spinach leaves
3 tablespoons Sherry wine vinegar
3 tablespoons minced shallot
1 teaspoon sugar
10 cups (packed) assorted red and bronze lettuces, coarsely torn
1/2 cup chopped husked toasted hazelnuts
divided

Instructions:
Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper.
Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)
Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.
Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.
Roasted Cherry Tomato and Fresh Herb Bread

Ingredients:
2 pounds (6 cups) very small cherry tomatoes, halved
1/4 cup olive oil
4 shallots, minced
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh marjoram
2 1-pound ciabatta breads, halved horizontally
Additional olive oil
Additional chopped marjoram

Instructions:
Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.
Ruby Champagne Cocktail

Ingredients:
2 Ruby Red pink grapefruits, 1/4 cup sugar, 1 750-ml bottle brut Champagne, well chilled

Instructions:
Using vegetable peeler, remove peel from 1 grapefruit; place in bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids.
Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne.
Pomegranate-Ginger Champagne Cocktail

Ingredients:
1 cup pomegranate juice, 1 tablespoon sugar, 1 1/4-inch-thick slice fresh ginger, 4 tablespoons fresh orange juice, 1 teaspoon Cointreau or other orange liqueur, 1 750-ml bottle brut Champagne, well chilled

Instructions:
Boil first 3 ingredients in heavy small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.
Pour 4 teaspoons pomegranate syrup, 1 tablespoon orange juice, and 1/4 teaspoon Cointreau into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.
Kumquat Champagne Cocktail

Ingredients:
1 1/4 cups thinly sliced kumquats, 1/3 cup Grand Marnier or other orange liqueur, 1/4 cup sugar, 1 750-ml bottle brut Champagne, well chilled

Instructions:
Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.
Caramel-Swirl Hot Chocolate

Ingredients:
5 cups water, 5 3-ounce bars milk chocolate, chopped, 1/4 cup plus 1 cup chilled whipping cream, 1 tablespoon powdered sugar, 3 tablespoons prepared caramel sauce

Instructions:
Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)
Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not overmix).
Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.
Sesame Wonton Triangles with Smoked Salmon and Wasabi

Ingredients:
1/4 cup plus 1/2 teaspoon toasted sesame oil (such as Asian)
1 egg white
8 wonton wrappers
2 tablespoons sesame seeds
2 tablespoons seasoned rice vinegar
2 tablespoons chopped chives
1 1/4 teaspoons wasabi paste*
1 teaspoon minced peeled fresh ginger
6 ounces sliced smoked salmon
Daikon radish sprouts or other small sprouts

Instructions:
Preheat oven to 350°F. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. Cool.
Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts.
Found in the Asian foods section of supermarkets and at Japanese markets.
Porcini Fondue with Ham and Ciabatta

Ingredients:
1 cup hot water
1 ounce dried porcini mushrooms
1 garlic clove, minced
1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine
2 teaspoons cornstarch
8 ounces coarsely grated Gruyère cheese (about 2 packed cups)
8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)
1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes
2 pounds 1/4-inch-thick ham slices
cut into 1-inch pieces

Instructions:
Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.
Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.
Pancetta Crisps with Goat Cheese and Pear

Ingredients:
16 thin slices pancetta
16 teaspoons soft fresh goat cheese (from 5-ounce log)
2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices
Fresh thyme leaves

Instructions:
Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.
Cumin-Scented Beet Latkes

Ingredients:
6 cups coarsely shredded peeled beets (about 6 medium)
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)
Celery and Cilantro Relish
Apple
Green Onion
and Jalapeño Salsa

Instructions:
Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
Serve latkes with relish and salsa.
Rosemary-Sage Burgers with Apple Slaw and Chive "Mayo"

Ingredients:
1/2 lb extra-lean ground round beef, 1/2 lb lean ground pork, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh sage, 1/4 tsp salt, 4 whole-grain buns, 1 cup baby spinach leaves, 1/2 cup nonfat sour cream, 2 tbsp chopped fresh chives, 2 dashes each salt and pepper, Apple slaw, 3 green apples, peeled, cored and grated, 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1/4 tsp salt

Instructions:
Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a small bowl, combine mayo ingredients. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.
Cajun Turkey Cheeseburgers With Tabasco Ketchup

Ingredients:
Vegetable-oil cooking spray, 1/2 each red, yellow and green bell peppers, cored, seeded and cut into strips, 1 lb lean ground turkey, 1 tsp Old Bay seasoning, 1/4 tsp ground cayenne pepper, 1/4 tsp salt, 4 slices lowfat pepper Jack cheese, 4 whole-grain English muffins, 2 tbsp tomato paste, 1 tbsp nonfat sour cream, 3/4 tsp Tabasco sauce, 1/2 tsp distilled white vinegar, 1/8 tsp salt

Instructions:
Preheat grill, indoor grill pan, or heavy frying pan to medium high. Coat a medium-sized pan with cooking spray. Sauté bell peppers 20 minutes over medium low. Mix ketchup ingredients in a small bowl; set aside. Combine turkey with Old Bay seasoning, cayenne pepper, and salt in a medium-sized bowl. Form into 4 patties. Grill patties 4 minutes on each side or until juices run clear. Remove from heat and top each burger with a slice of cheese. Toast English muffins; spread with ketchup. Place each burger on a muffin; top with sautéed peppers.
Mulled Red Wine

Ingredients:
8 whole cloves
4 whole black peppercorns
4 (3- by 1/2-inch) strips fresh lemon zest
4 (4- by 1/2-inch) strips fresh orange zest
4 cups dry red wine (from two 750-ml bottles)
1/2 cup kirsch or other cherry-flavored brandy
1 1/2 cups water
3/4 cup sugar
1 (3-inch) cinnamon stick
1 vanilla bean, halved lengthwise
Garnish: cinnamon sticks
a 4-inch square of cheesecloth; kitchen string

Instructions:
Put cloves, peppercorns, and zest on cheesecloth, then tie closed to form a bag.
Combine wine, kirsch, water, sugar, cinnamon stick, vanilla bean, and cheesecloth bag in a 4-quart saucepan and bring to a boil, stirring.
Simmer 10 minutes. Serve warm.
Ginger Pineapple Sparkling Punch

Ingredients:
1 1/2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)
3 cups unsweetened pineapple juice, chilled
1/4 cup fresh lemon juice (3 to 5 lemons)
1/4 cup fresh lime juice (4 to 6 limes)
3 cups sparkling water, chilled
4 cups ice cubes
Garnish: lemon and lime slices
a small punch bowl or pitcher

Instructions:
Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.
Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.
Brandied Hot Chocolate

Ingredients:
2 teaspoons cornstarch
1 1/2 cups whole milk
1/2 cup water
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder (optional)
2 tablespoons brandy (optional)
or to taste

Instructions:
Whisk together cornstarch and 2 tablespoons milk.
Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.
Chocolate-Covered Raspberry Truffles

Ingredients:
1/4 cup heavy cream
7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
6 oz fresh raspberries (1 cup)
3/4 cup unsweetened cocoa powder
a large sealable plastic bag

Instructions:
Line a tray with wax paper.
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8.
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.
Chocolate Hazelnut Tart

Ingredients:
1 1/2 cups graham cracker crumbs
3/4 stick (6 tablespoons) unsalted butter, melted
1/4 teaspoon salt
1 cup hazelnuts (4 3/4 oz), coarsely chopped
1 cup heavy cream
10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 cup chocolate-hazelnut spread such as Nutella
a 9-inch (24-cm) springform pan

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
Cardamom Butter Squares

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon instant-espresso powder
1 teaspoon vanilla
1 1/2 to 2 tablespoons milk
1 cup confectioners sugar
3 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 small heavy-duty sealable plastic bags (for icing; not pleated)

Instructions:
Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
Pineapple Anise Sherbet

Ingredients:
2 cups water
1 2/3 cups sugar
2 teaspoons anise seeds
1 teaspoon Pernod or other anise-flavored liqueur (optional)
1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored
1 tablespoon fresh lemon juice
an ice cream maker

Instructions:
Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl.
While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then purée pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir purée and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Ginger Doughnuts

Ingredients:
4 cups all-purpose flour plus additional for dusting
4 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 3/4 cups sugar
2 oz crystalized ginger, coarsely chopped (1/3 cup)
3/4 cup well-shaken buttermilk
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
2 large eggs
12 cups vegetable oil
a 1 3/4-inch round cookie cutter; a deep-fat thermometer

Instructions:
Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.
Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.
Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.
Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).
Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)
Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.
Molasses Crinkles

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies

Instructions:
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
*Available at Sweet Celebrations (800328-6722).