mcthellend

Patron

M-dessert: sour cream, séré: low-fat ricotta

Use 14-oz can of cannellini
28-oz crushed or diced tomatoes
Use kale, stems removed instead of black cabbage
Add bread on top in each bowls, top with Parmesan and a good sprinkle of EVOO

butter and cream should be at room temp. Sprinkle salt about 30 minutes into cooling.

STORAGE
Store these cookies in an airtight container at room temperature for up to 5 days. In my opinion, they're best when eaten in the first day or two!
To freeze extra cookies, place in an airtight container in the freezer for up to 3 months. Defrost at room temperature prior to serving.
It's preferable to freeze these without the chocolate dipped base, but you can freeze chocolate dipped cookies too. If you've added chocolate, simply defrost in the refrigerator first and then bring to room temperature. This additional step will help avoid condensation forming on the chocolate, which often happens if it defrosts too quickly.