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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Whole tamarind block — soak and strain for fresh tamarind water
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Whole tamarind block — soak and strain for fresh tamarind water
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Preheat oven to 275*F. Line two cookie sheets with parchment paper(or leave ungreased). Sift flour, baking powder, and salt together in a small bowl and set aside. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula. Add the dry ingredients and blend on low speed for 10 seconds. Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes. Scrape down bowl. Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated. Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands. Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom. Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the cookie sheet and cut it in half. There should be no doughy strip in the center. Allor the cookies to cool on a wire rack. Enjoy!