2 : md Cucumbers
1 : lg Onion; peeled
1 : c Hot water
3 : tb Sugar
1 : tb Salt
1 : tb Red pepper flakes
1 : c White vinegar
1/2 : c Rice vinegar
1/4 : c Sugar
2 : tb Plum sauce
1 : tb Thai fish sauce
1 : tb Fresh lime or lemon juice
2 : ts Tomato paste
1 : ts Minced garlic
1/2 : ts Minced serrano chili
1/2 : ts Ground red chili paste
1/2 : ts Sweet paprika
1/2 : ts Salt
1/2 : ts All-purpose flour*
1 : tb Water; *mixed into flour
2 : c Glutinous rice (see notes)
3 : 1/2 c Coconut milk (see notes)
1/2 : c Sugar
1 : ts Salt
6 : Mangoes-ripe,peeled & sliced
(actually : (actually 4 to 6 depending
On : On the size)
1/4 : c Thai fish sauce (Squid brand
-is : -is good)
1/8 : c Unseasoned rice wine vinegar
0: by Gail Nagele-Hopkins
1: makes 1 1/2 dozen 3-inch cookies You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe
2: In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut
3: 1
4: Heat oven to 325 F
5: Adjust oven racks to upper- and lower-middle positions
6: Mix flour, salt, and baking soda together in medium bowl; set aside
7: 2
8: Either by hand or with electric mixer, mix butter and sugars until thoroughly blended
9: Mix in egg, yolk, and vanilla
10: Add dry ingredients; mix until just combined
11: Stir in chips to taste
12: 3
13: Form scant 1/4 cup dough into ball
14: Holding dough ball using fingertips of both hands, pull into two equal halves
15: Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface
16: Place formed dough onto one of two parchment paper-lined 20-by-14- inch lipless cookie sheets, about nine dough balls per sheet
17: Smaller cookies sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted
18: (The more cookies in the oven, the longer they will take to bake
19: ) (Dough can be refrigerated up to 2 days or frozen up to one month - shaped or not
20: ) 4
21: Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes
22: ) (Frozen dough requires an extra 1 to 2 minutes baking time
23: ) Cool cookies on cookie sheets
24: Serve or store in airtight container
25: Posted to EAT-L Digest 1 November 96 Date: Sat, 2 Nov 1996 14:07:40 -0900 From: "Rachel in Juneau, Alaska" <RSpence@PTIALASKA
26: NET>