Martha Stewart + Paper Towel Rolls = Pretty Cookies

But when you're baking on a whim, you might not have extra paper towel rolls just sitting around. So, my Icebox Butter Cookies aren't Martha-pretty, although I do notice that even in her cookbook, she only shows the pretty RAW dough slices. These just look a little like the frog before the kiss if you ask me. However, they are pretty good. Perhaps they would have been perfection if I had an empty cardboard tube to slip them in while chilling. Who knows?

I do know, though, that this recipe makes the best cookie dough I have ever snuck when I thought no one was looking. I made the variation with chopped pecans, and after quickly roasting the finely chopped nuts in a skillet, I put the dough together in minutes. Then, it was tidily rolled up in parchment paper, left to chill for an hour, then rolled in sanding sugar prior to slicing and baking. Were I to make these again, I think I'd roll them in more toasted nuts; the sanding sugar overpowers the delicate, simple flavor of the cookie itself.

At least they provided one last diversion from the work I need to do, as well as something to nibble with the coffee I'm now drinking to keep me awake to do it. So now, at 10:57 p.m., I think I'll get started on that.

Icebox Butter Cookies

Copyright Martha Stewart: Martha Stewart's Baking Handbook

Since you slice and bake only what you need, these logs of dough are great to keep on hand for when guests drop by or for when you're in the mood for just a few cookies. They can be kept in the freezer, wrapped well in plastic and parchment, for up to three weeks; let dough sit at room temperature for thirty minutes before slicing. To help logs hold their shape, chill them first in empty paper-towel tubes.

2 sticks (1 cup) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 1/2 cups plus 2 tablespoons sifted all-purpose flour

1 teaspoon salt

1/2 cup sanding sugar (or granulated sugar) for rolling

1.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla, and beat to combine. Add the flour and salt; mix on low speed until combined.

2.Turn out the dough onto a clean work surface. Divide in half and roll each piece into a log about 1 1/2 inches in diameter. Wrap in parchment paper, making sure to cover ends completely, and place in empty paper-towel tubes, if using. Refrigerate until firm, at least 1 hour or overnight.

3. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Roll dough logs in sanding sugar, coating them evenly, and slice into 1/4-inch-thick rounds. Place about 1 inch apart on prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, 15 to 20 minutes. Transfer cookies to a wire rack to cool completely.

Icebox Chopped-Nut Cookies Variation: Finely chop 4 ounces (1/2 cup) lightly roasted pecans or pistachios. Sift out fine dust and discard. Follow instructions for the Icebox Butter Cookies, adding chopped nuts along with the flour.

This recipe was discussed here.

Whole Wheat Pasta with Lentils, Spinach, and Leeks

Copyright: The New Martha Stewart Living Cookbook: The New Classics

2 cups (14 ounces) French green lentils (I used de Puy)
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chicocciole or other small tubular pasta
2 tablespoons extra-virgin olive oil
4 lees (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
1 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground black pepper
8 ounces baby spinach, washed

1. In a medium saucepan, combine the lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes. Drain, and discard the garlic clove and bay leaf; set the lentils aside.

2. Bring a large pot of water to a boil; add the pasta; cook until al dente, according to package instructions, about 7 minutes. Drain the pasta, reserving 1 cup cooking liquid. Place the pasta in a large bowl.

3. Meanwhile, mince the remaining garlic clove. In a large saute pan, heat the oil over medium heat. Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes. Add the cooked lentils and salt; season with pepper.

4. Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes. Pour the mixture over the pasta, tossing to combine. Serve immediately.

Jamaican Rice and Beans

Copyright: The Martha Stewart Living Cookbook: The New Classics

3/4 cup dried red kidney beans, rinsed and drained
2 large garlic cloves, crushed with the flat side of a large knife
1 1/4 cups unsweetened coconut milk
2 1/2 cups long grain rice
3 scallions, finely chopped
1 1/2 teaspoons finely chopped fresh thyme
Coarse salt and freshly ground pepper

1. Bring the beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until the beans are tender but not mush, 1 hour and 50 minutes to 2 hours.

2. Stir in 2 1/2 cups water and the rice, scallions, thyme and 1 tablespoon salt season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all the liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff the mixture with a fork, and season with salt and pepper.

(Note: I added 1 finely chopped jalapeno along with the rice. It gave a nice, mellow heat that complimented the flavors in this dish.)

Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest

Copyright: The Martha Stewart Living Cookbook: The New Classics

Farro is a type of hulled what that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

3/4 pound farro (I used barley)
Coarse salt
1 small shallot, minced
Grated zest and juice of 1 1/2 lemons
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts
1 pound zucchini, ends trimmed
1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
Freshly ground pepper
4 ounces Parmigiano-Reggiano cheese (I left out)

1. Place the farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until the farro is al dente, according to package instructions, 10 to 12 minutes. Drain, and let cool.

2. In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat the oil over medium heat, and add the pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add the lemon zest. (Cook's note: Pull this off the heat, then take a good, deep sniff. This pan smells so good at this point you'll want to rub some on you and wear it like perfume!)

3. Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl. Add the farro, pine nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.

4. Using a vegetable peeler, shave half the cheese over the salad; toss to combine. The salad can be stored up to 6 hours in the refrigerator, covered with plastic wrap. Just before serving, shave the remaining cheese on top.

Spicy Chickpeas with Fresh Green Chiles

Copyright: The Martha Stewart Living Cookbook: The New Classics

1/4 cup vegetable oil
2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3/4 teaspoon coarse salt
2 garlic cloves, minced
1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas, drained and rinsed
2 to 4 fresh green chiles (such as Pinocchio's Nose or jalapeno), 1 seeded and finely, remaining seeded and thinly sliced lengthwise for garnish
1 ripe tomato, halved and thinly sliced, for garnish
3 large pitas or naan (Indian bread) for serving
8 ounces plain yogurt, for serving (I used Greek yogurt)
Lime wedges, for serving


1. Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.

2. Add garlic, ginger, and tomato paste to skillet. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile.

3. Transfer to a serving platter, garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.