Homemade Honey Oatmeal Face Mask

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Spa Tip Thursday-

SPA INDEX HONEY OATMEAL FACIAL
Honey is a natural antiseptic and is used to bind the honey and yogurt. The oatmeal will absorb excess oil from acne-prone skin and serve as a gentle exfoliant.

1/4 cup plain yogurt or buttermilk
1/2 cup oatmeal
2 tablespoons of honey

Courtesy of www.spaindex.com
Finely grind or process the oatmeal in a blender or food processor. Set aside. In a small bowl, stir together honey and yogurt, and then add ground oatmeal. Mix thoroughly until a smooth paste consistency has been reached. Smooth over your face and neck, leave on for fifteen minutes, and rinse off with warm water. Can be used daily.



Cashew Chicken & Broccoli

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Tasty Tuesday

From: Betty Crocker

We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber. It has 55% less sat fat, 52% less fat, and 21% fewer calories than the original recipe.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins
Rated : Not yet rated
Ingredients
2 teaspoons   canola oil
1 lb   boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon   finely chopped gingerroot
2 cups   fresh broccoli florets
1 cup   Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/8 teaspoon   crushed red pepper flakes
2 cups   Green Giant® frozen sugar snap peas (from 24-oz bag)
3 tablespoons   reduced-sodium soy sauce
2 teaspoons   rice vinegar
1 tablespoon   cornstarch
1 teaspoon   sugar
2 medium   green onions, sliced (2 tablespoons)
3 cups   hot cooked brown rice
1/4 cup   salted roasted cashew halves and pieces
Directions
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
High Altitude (3500-6500 ft):
No change.
Nutrition Facts
Calories 440 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 660mg; Total Carbohydrate 51g (Dietary Fiber 8g, Sugars 6g); Protein 35g. Daily Values: Vitamin A 15%; Vitamin C 40%; Calcium 8%; Iron 20%. Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 3 Vegetable; 3 Lean Meat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet


Check out these creative fundrasing ideas

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Think Pink Tip of the Week

http://www.fundraiserinsight.org/ideas/

If you are looking for a way to raise money and support BCCA but you are unsure if you have the resources or ability to do so, click on this link and see that many of the best fundraising ideas can be of little or no cost to you and can be very successful in raising money. In fact if you have a closet full of old clothes or furniture that you want to get rid of, you could hold a garage sale and donate some of the proceeds to help women suffering from breast cancer who can’t afford to pay rent or utilities because of the cost of chemotherapy. I believe that everyone can make a difference no matter how big or small.



The 7 best fat-blasters

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By Su Reid-St. John

 
We all have days when there’s no time to get to the gym. So we wondered: Which close-to-home cardio activities blast fat fastest?
 
 
 
 
 
 

 

Wonder no more. Here are the top seven fat-and-calorie burners, from Los Angeles based celeb trainer Ramona Braganza, who has helped shape the amazing bodies of stars like Jessica Alba, Halle Berry, and Anne Hathaway.

Try any one of these, and you’ll boost your metabolism for up to a whole day afterward. One small workout, one giant payoff.

1. Inline skating
Burns 425 calories in 30 minutes

Surprised? While skating might be so much fun you forget you’re actually working out, it’s also numero uno on our list when it comes to blasting fat and calories.

The big burn stems from the side-to-side movement of your thigh and butt muscles (demanding more from your body than the straightforward motion of our number-two activity — running). And your core gets involved in a big way to keep you balanced.

What’s more, you get all these benefits without putting too much stress on your knees and other joints. Skate at a strong, steady pace. Don’t forget your helmet, wrist guards, and knee and elbow pads.

Boost the burn: Alternate one minute of hard skating with one minute of medium-paced strokes.

Health.com: Get a beautiful butt in 4 weeks

2. Running
Burns 374 calories in 30 minutes

The typical runner’s shape is sleek and lean, and there’s a reason for that: The major running muscles — legs, butt, core — happen to be the biggest calorie-and-fat-burning muscles in your body.

To get the most out of each stride, swing your arms close to your body, don’t lean forward, and keep your feet low to the ground. To lessen impact, land on the middle of your foot, then roll through to your toes.

Boost the burn: Alternate fast and slow intervals, or take to the hills.

Health.com: How to run faster

3. Jumping rope
Burns 340 calories in 30 minutes

You knew this workout had to be high on the list. After all, it’s one of pro boxers’ favorite ways to train.

To get the most from each jump, use a rope with handles that reach to just under your armpits when you stand on the middle of it, and follow these top-form tips: Jump with your feet slightly apart and body upright, and keep your jumps low to the ground. Don’t have a rope? You’ll get the same benefits by doing the movements rope-free.

Boost the burn: Frequently switch up your speed (slow, fast) and style (jumping with one foot, then two feet), or jump rope while you jog.

Health.com: How to jump the weight off

4. Hula hooping
Burns 300 calories in 30 minutes

There’s a reason Marisa Tomei and Beyoncé hoop to keep their bodies beautiful — it’s a major fat-and-calorie torcher. To do it yourself, grab an adult-sized hoop (they’re larger and heavier than kids’ hoops, making them easier to spin); you’ll know you have the right size if it reaches your chest when you stand it up in front of you.

No fancy moves required, either. Simply keep it going around your waist. To start, stand with one foot in front of the other and shift your weight back and forth (versus around in a circle). And don’t worry if you’re less than perfect at first; you’ll still knock off major calories, plus get better every time you spin.

Boost the burn: Get how-tos for advanced moves and a fun workout at Health.com/hula-hoop.

Health.com: Hoop yourself slim

5. Tennis
Burns 272 calories in 30 minutes

Don’t think you need to round up a partner or trek all the way to a court to break a super sweat with racket in hand. (Though if you have a pal and a nearby net, you’ll burn the same calories.) Simply find a flat area near a wall or garage door that you can hit the ball against.

Alternate forehand and backhand shots — then see how many you can do in a row without goofing. Stand 10 to 25 feet away, which will force you to hit harder. Even practicing your serve will get your body in burn mode, because you’ll have to run and bend to pick up your missed balls.

Boost the burn: Try to hit the ball consistently for 50 or 100 strokes. “Having a goal will make you work harder to reach it,” Braganza says.

Health.com: 30-minute workout, no gym required

  6. Dancing
Burns 221 calories in 30 minutes

This may not be the biggest calorie-burner in the bunch, but it’s still an excellent — and fun! — metabolism booster. (Just look at Kelly Osbourne, who jump-started her amazing 42-pound loss on Dancing with the Stars.)

The key is to keep the tempo high, choosing songs with fast rhythms like Latin or Bollywood, and don’t rest between songs.

Try Braganza’s favorite trick: Download a workout’s worth of your favorite tunes. Begin with an upbeat inspirational song think “Just Dance” by Lady Gaga, then move on to songs with increasingly faster tempos. Slow the beat toward the end to cool down.

Boost the burn: Use your arms! Raise them in the air and move them to the beat.

Health.com: Dance your way to toner abs and legs

7. Walking vigorously
Burns 170 calories in 30 minutes

That’s right, walking actually made our list. Full disclosure, though: A leisurely stroll with a friend won’t cut it. You should be walking briskly enough that it’s difficult to keep up a steady conversation.

To get the most from your biggest calorie-burning muscles — legs, butt, and core — take short, quick steps, keep your torso upright, and pump your arms back and forth (not side to side) in time with your stride. With each step, land on your heel and roll through to your toes.

Boost the burn: Alternate two minutes of brisk strides with one minute of as-fast-as-you-can-go walking (or jogging).

Getty Images

Getty Images



Try these Spa Tips for Clear Skin

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Spa Tip Thursdays-

Tip: Aloe Vera, the best gift for mankind. Aloe Vera is the most amazing product to clear skin, it is best known as clearing away redness, spots, bacteria, blemishes, dry skin conditions and much more. You can get aloe vera gel from any good health shops or chemists.

Tip: Lemon Juice helps a lot when coming to blemishes, pimples and acne just apply with a cotton wool on the deserted area, leave on 15 minutes and then rinse. The citric acid in the lemon plays an important role to kill away bacteria.

Tip: Toothpaste, yes that’s right toothpaste, it has an active ingredient inside that helps to reduce the swelling of spots and redness, whenever we use to get a spot, burn, redness, bruise we always applied toothpaste it helped a lot.

1 Wash your face way before you go to bed. If you wait until you’re ready to hit the sack, you’ll be too tired to wash up, and research shows skin repairs itself best around 10 p.m. So let skin breathe easy long before you start snoozing.

2 Wear sunscreen every day, year-round. Botox bites. So use a moisturizer that has an SPF 15 or higher (try Eucerin Skin Renewal SPF 15 Day Lotion, $10, drugstores). UV rays can do their damage while you’re sitting in class, riding in the car or walking the dog.

3 Be nice to your face. Picking, poking and squeezing force bacteria deeper into the skin, resulting in scarring and further breakouts. Yuck.

4 Stop thinking that if your skin feels tight it must be clean. Tight skin isn’t clean skin–it’s dry skin. If you’re rushing to dab on moisturizer after you wash, time to find a cleanser that won’t leave you high and dry. Normal and combination skin will benefit most from a gel formula (we love Nivea Visage Refreshing Cleansing Gel, $6, drugstores). Got dry or sensitive skin? Go for a creamy cleanser. Either way, choose a low foaming formula. More lather=more drying. Less lather=less drying.

5 Banish breakouts. If you’ve got major acne, an acne face wash is for you (we like Clearesil Total Control 5-in-1 Acne Cleanser and Moisturizer, $9, drugstores). If you just get spot breakouts, avoid acne washes. They worsen skin by drying out the clear parts and allowing dead skin-cell buildup. The buildup traps oil under skin, leading to more clogged pores and breakouts. So use spot treatments (Clean & Clear Advantage Acne Spot Treatment, $6.50, drugstores).



Ignoring the Link Between Toxins and Cancer

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Wellness Wednesday

by Vic Shayne, PhD

Worldwide, more than 7 million people die from cancer every year, and the numbers increase annually. Generally, high-fat diets are blamed for increasing the risk, while plant-based diets, high in fresh fruits, vegetables, legumes and whole grains, and minimally processed starchy foods, are said to help prevent cancer.

And, if we look a little closer, we discover that there are very specific foods and herbs that are powerful “detoxifiers” and thus play a major role in prevention of cancer and other diseases. But even as we attempt to control cancer risk by our food choices, we always have to realize that diet is just one of the lifestyle factors that influence the development of cancer.With all of the cancer information and disinformation broadcasted continually through the major news media, rarely do we hear a mention of the greatest threat to our health – and the most prevalent cause of cancer: toxins. Toxins (poisons) are ubiquitous in our modern world. Although those cancer researchers and foundations making the news headlines, mostly funded by pharmaceutical corporations and chemical manufacturers, seem to be obsessed with finding a cancer virus or genetic predispositions to the disease, as a society we are not being given the whole truth that toxins cause most cancers. 

Independent researchers (e.g., read Cancer-Gate: How to Win the Losing Cancer War, by Samuel Epstein, MD) understand that toxins cause disruptions in cellular function, cellular differentiation, cellular protection, and immune system function. Such poisons also place great stress on the eliminatory system that tries, often in vain, to rid our bodies of a toxic overload; this includes the kidneys, liver, cardiovascular system, lungs, bowels and skin. Toxins are known to rob our bodies of oxygen and cause free radical damage to cellular structures; they also are cumulative, leading to illness and symptoms now and into the future.


“With all of the cancer information and disinformation broadcasted continually through the major news media, rarely do we hear a mention of the greatest threat to our health – and the most prevalent cause of cancer: toxins.”


The natural question is, where do these toxins come from and how do they get into our bodies? The answer is that toxins hail from a wide array of sources, including artificial food ingredients, synthetic vitamins, prescription drugs, topical ointments, household sprays, fumes, automobile and truck exhaust, incinerators, factories, plastic off-gassing, construction materials, carpeting, bug sprays, fluoridated water, hair sprays, fast foods, pesticides, herbicides, chemical spills and dumping, perfumes and more. You can see how, entering our bodies from so many sources, the toxic overload is inevitable unless we make a concerted effort to monitor what we eat and how we live our lives. But if we wander around in a state of paranoia over slanted media reports about bad genes and invisible viruses, we’ll never see the real threat right before our eyes.

What Are You Eating?

The American Institute for Cancer Research (AICR) recommends that people should eat more plant-based foods and states that as much as 20 percent of lung cancer, 33 percent of breast cancer, and 66 percent of colon cancer could be prevented by appropriate diet choices, regular exercise, and maintaining a healthy body weight. Add this to not smoking and moderate consumption of alcohol, and the AICRF believes that 60 percent to 70 percent of all cancers are preventable.1 Yet, even with this information, major associations such as cancer and heart institutes, who must ride the political line in an effort not to alienate the chemical industry, fail to tell us that organic foods are safer than nonorganic; that prescription medications can be dangerous; that there are too many chemicals in our lives; and that eating more plant-based foods is vague advice. As a rather alarming and bothersome side note, it is clear to anyone who has researched the cancer-toxin connection that some of the largest companies contributing to cancer rates by manufacturing poisonous chemicals are the same companies that influence and fund scientific research that ends up on the nightly news, producing the drugs to “fight” cancer.

Best Foods to Eat

The best foods to eat are clean, pure, fresh, raw (or slightly steamed), organically grown fruits, nuts, seeds, vegetables and nontoxic meats (fish, poultry and limited amounts of red meat). Although antioxidants, vitamins, minerals and bioflavonoids grab a lot of attention, there’s more to nature’s foods than these substances. Fiber, for instance, can be a major player in cancer prevention. Researcher Joanne Slavin, PhD, writes:

“Dietary guidance recommends consumption of whole grains for the prevention of cancer. Epidemiologic studies find that whole grains are protective against cancer, especially gastrointestinal cancers such as gastric and colonic, and hormonally-dependent cancers including breast and prostate. Four potential mechanisms for the protectiveness of whole grains against cancer are described. First, whole grains are concentrated sources of dietary fiber, resistant starch, and oligosaccharides, fermentable carbohydrates thought to protect against cancer. Fermentation of carbohydrates in the colon results in production of short chain fatty acids that lower colonic pH and serve as an energy source for the colonocytes. Secondly, whole grains are rich in antioxidants, including trace minerals and phenolic compounds, and antioxidants have been proposed to be important in cancer prevention. Thirdly, whole grains are significant sources of phytoestrogens that have hormonal effects related to cancer protection. Phytoestrogens are thought to be particularly important in the prevention of hormone-dependent cancers such as breast and prostate. Finally, whole grains mediate glucose response, which has been proposed to protect against colon and breast cancer.”2

Other health-promoting, protective food substances include phytoestrogens, chlorophyll, terpenes, carotenoids, pigments, fatty acids and enzymes. Vitamin and multivitamin pills do not provide these and other important food factors needed for prevention of cancer, healthy cells and immune system optimization. An organic diet is ideal because all other foods contain, to varying degrees, pesticide, herbicide and synthetic fertilizer residues known to negatively impact glands, nerves, organs and all other tissues. In fact, the only ones telling us that organic foods are not necessarily a healthier choice are the biased chemical and processed food industries that are a major part of the problem. According to health consultant Dorrie Kanofsky:

“Evidence of organic food’s superiority is confirmed by Consumer Reports, the Soil Association, the Rodale Institute, Pesticide Action Network, and research at Johns Hopkins and Washington State University, to list a few. If challenged to prove that organic food is safer, I can present evidence by the Pesticide Action Network, U.K., that it is safer for children and babies to eat organic foods because ‘Latest pesticide residue results from the European Commission suggest that residue safety breaches are getting worse.’ Those breaches are even worse in our country. In 1997 the Consumer’s Union tested conventional foods and their organic counterparts and found that ‘Organic fruits and vegetables have fewer pesticide residues than non-organic produce; they have lower levels of pesticides, and they have less overall pesticide toxicity than fruits and vegetables grown with chemicals. If challenged to prove that organic food is more nutritious, I assert such studies such as ‘Nutritional Quality of Organic Versus Conventional Fruits, Vegetables and Grains’ by Virginia Worthington, doctoral candidate at Johns Hopkins University. Her research found that ‘Organic crops contain significantly more vitamin C, iron, magnesium and phosphorus and significantly less nitrates than conventional crops.”3

Kanofsky concludes, “Health and safety considerations are the major reasons why 10 million consumers are buying organic food.”


“Potentially carcinogenic foods include artificial sweeteners and/or ingredients, cured, pickled or salty meats, and burnt or barbequed foods.”


Altered Foods vs. Protective Foods

Some foods (more accurately termed “nonfoods” or altered foods) have been singled out as potentially carcinogenic (cancer-causing):

  • Artificial sweeteners
  • Cured, pickled or salty meats. There is no conclusive evidence that meat causes cancer, yet there is growing evidence that animal fats in several altered forms may contribute to cancer. However, bacon and other cured or pickled meats contain nitrate, which has the potential to cause cancer in laboratory animals when eaten in huge doses. Salt has been associated with an increased risk of stomach cancer and should be consumed in limited amounts in the form of sea salt.
  • Burnt or barbecued foods. A group of carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) can be produced if foods or wood are overheated or burnt. It’s advisable to use relatively low temperature methods of cooking, such as steaming, boiling, poaching, stewing, casseroling, braising, baking, stir frying or roasting.
  • Non-organically grown foods
  • Alcohol increases the risk of cancers of the mouth, pharynx, larynx, esophagus and liver, with the risk even greater in those people who smoke. Alcohol also has been associated with the development of colon, breast and rectal cancers.
  • All packaged foods that are replete with artificial ingredients, ranging from preservatives to dyes.

Cancer-protective substances in foods include:

  • phytochemicals
  • allyl sulfide: onions, garlic, chives, leeks
  • carotenoids: yellow-orange vegetables and fruits; green, leafy vegetables; red fruits
  • curcumins: turmeric
  • flavonoids: in most fruit, vegetables, grains and nuts
  • gingerols: ginger
  • Indoles and isothiocyanates: broccoli, cabbage, cauliflower, brussels sprouts
  • Isoflavones: soybeans, tofu
  • Lignans: soybeans, flax seed
  • Liminoids: citrus
  • Phenolic acids: berries, grapes, nuts, whole grains
  • Phthalides and polyacetylenes: carrots, parsnips, parsley, coriander, cilantro
  • Phytates: grains, legumes
  • Saponins: beans, herbs
  • Terpenes: cherries, citrus, herbs

Looking at the brief list above, the reader can understand how consuming vitamin and multivitamin pills fails to meet the needs of the body, as such products do not contain a host of important components and complexes available only from whole, natural, raw, pure foods.

How Nature’s Foods Can Prevent Cancer

There are a number of ways that foods can prevent cancer, yet most significant is by means of biochemical transformation. Essentially, foods such as those in the cruciferous family (e.g., kale, cauliflower, broccoli, brussels sprouts, etc.) contain sulfur compounds that are known to convert fat-soluble toxins into water-soluble complexes, which can then be eliminated from the body via the kidneys. An excellent discussion of this can be found in Clinical Purification by Gina Nick, ND. Other foodfactors are known to act as antioxidants, keeping cells from being overrun by free radicals. Some foods and herbs bolster the immune system, enabling toxins to be engulfed and flushed from the body. And still other foods and herbs such as cilantro can chelate heavy, toxic metals such as mercury. Other detoxifying foods and herbs include red clover blossoms, burdock root, licorice, Oregon grape root, cat’s claw and kelp.


“The best foods to eat are clean, pure, fresh, raw (or slightly steamed), organically grown fruits, nuts, seeds, vegetables and nontoxic meats (fish, poultry and limited amounts of red meat).”


Why Is Cancer Winning the Battle?

Thanks to the power and greed of industry, the public is kept in the dark about many of the causes of cancer. Instead we are fed news reports about genetic connections, viruses and early screenings. Biologically speaking, as human beings, our bodies are not equipped to handle the onslaught (or combinations) of toxic overload that exists in our modern world. Until we realize that synthetic chemicals are causing most cancers, we cannot begin to stem the tide of disease and suffering.

“Most epidemiologists and cancer researchers would agree that the relative contribution from the environment toward cancer risk is about 80-90 percent,” said Aaron Blair, PhD, chief of the Occupational Epidemiology Branch in the National Cancer Institute’s Division of Cancer Epidemiology and Genetics. “There is very solid evidence that environmental factors are the major cause of cancer.”4


References

  1. Axmaker L. Eat Right to Prevent Cancer. Vanderbilt Faculty & Staff Wellness Program, Vanderbilt University Web site, November 2005. Click to view it online.
  2. Slavin J. Mechanisms for the impact of whole grain foods on cancer risk. Journal of the American College of Nutrition 2000;19(90003):300S-307S.
  3. Kanofsky DL. The case for organic produce. Daytona Beach News-Journal 2005. www.organicconsumers.org.
  4. Environmental Factors the Major Cause of Cancer. Environment News Service, 2004. www.ens-newswire.com.

Other Resources

  • The Diet & Cancer Link. American Institute for Cancer Research, 2000. www.aicr.org.
  • Potter J. Leading Scientist Hails Progress Made To Date in Field of Diet and Cancer Research. Press Release from American Institute for Cancer Research, 2000. www.aicr.org.
  • Mediterranean Diet May Lower Cancer Risk. American Cancer Society, 2000. Click to view it online.
Vic Shayne, PhD, a 1978 graduate of the University of Florida, is a food science researcher and writer. His books include Illness Isn’t Caused by a Drug Deficiency!, Man Cannot Live on Vitamins Alone, and Evil Genius in the Garden of Eden (a study on food-borne and environmental toxins and their toll on human health). Dr. Shayne’s work stresses the value of whole-food nutrition over vitamins and other isolated supplements. He is a key contributor of the research Web site healthscienceupdate.com.
 

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Butter & Jam thumbprint Cookies

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Tasty Tuesday

Butter and Jam Thumbprints

From Food Network Kitchens

Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
18 min
Level:
Easy
Serves:
about 24 to 30 cookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter (1 1/2 sticks), softened
  • 2/3 cup sugar, plus more for rolling
  • 1 large egg
  • 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
  • 1/3 cup raspberry, cherry or strawberry jam

Directions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.