Gluten-Free M&M's Soft Sugar Cookies

These soft sugar cookies are lightly flavored with lemon. If you don't like lemon with chocolate, omit the lemon extract.
At the time of this writing, some bags of M&M's carry a "may contain wheat" warning, especially flavored varieties. If you aren't comfortable using M&M's, other chocolate candies work well.

Ingredients

serves Makes about 3 dozen cookies, active time 40 minutes, total time 2 hours

• 2 cups (8 ounces) white rice flour
• 1 1/2 cups (12 ounces) granulated sugar
• 1/2 cup (2 ounces) sweet rice flour
• 1/3 cup (1.3 ounces) cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2/3 cup solid shortening
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 2 large eggs
• 1/4 cup milk (or dairy-free milk replacement)
• 2 tablespoons light corn syrup
• About two cups of plain chocolate M&M's

Procedures

1. Adjust oven rack to middle position. Preheat oven to 325 deg;F. Food Processor Directions: In bowl of an 11 cup or larger food processor, combine white rice flour, granulated sugar, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Run food processor for 30 seconds to combine.
   Stop food processor and add shortening. Run mixer until shortening is incorporated; dough will begin to hold together, about 30 seconds. Add eggs, milk, corn syrup, vanilla extract, and lemon extract. Run mixer until a thick dough forms, about 30 seconds.
   
2. By Hand Directions: In large bowl, whisk together white rice flour, granulated sugar, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Add shortening. Cut into flour mixer with a pastry cutter or your hands (use a “snapping motion” with your fingers) until no large pieces of shortening remain. If you squeeze the mixture, it should hold together.
   Add eggs, milk, corn syrup, vanilla extract, and lemon extract. Stir with a wooden spoon until a stiff dough forms.
   
3. Drop dough, about two tablespoons each, onto parchment lined baking sheet, two inches apart. Press about six M&M's to each cookie. Bake until set, edges should be lightly brown, about 12 minutes.  Allow cookies to cool on the pan for three minutes and then transfer to a wire rack to cool completely.

Sous-Vide Soft Poached Eggs

Special equipment

Sous-vide circulator

Ingredients

serves Makes 1 to 12 eggs, active time 5 minutes, total time 50 minutes

• 1 to 12 eggs

Procedures

1. Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Add eggs to sous-vide cooker or to cooler (cover if using cooler) and cook for 45 minutes. Remove from cooler and allow to cool slightly.
   
2. Bring a medium pot of water to a bare simmer, then lower heat until bubbles cease entirely. Working on egg at a time, carefully crack the egg near the fat end and use your fingertips to peel off an area about 1 1/2 inches square. Invert egg over a small bowl. It should slip out of the shell easily. Repeat with remaining eggs, using a separate small bowl for each.
   
3. Using a perforated spoon, carefully pick up eggs one at a time and dump out excess loose whites from bowls. Return eggs to bowls. Once all eggs are drained, carefully slip the eggs into the pot, swirling the water occasionally to prevent eggs from sticking to bottom. Cook until outer whites are just set, about 1 minute. Retrieve eggs with the perforated spoon and serve immediately. Alternatively, eggs can be stored in cold water in the refrigerator for up to 3 days. To reheat, place eggs in a bowl of hot water for a few minutes until warm.

Sous-Vide Soft Boiled Eggs

Ingredients

serves Makes 1 to 12 eggs, active time 5 minutes, total time 45 minutes

• 1 to 12 large eggs

Procedures

1. Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Prepare an ice bath. Bring a large pot of water to a boil over high heat. Gently lower eggs into water using a metal spider or fine mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute. Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F for 30 minutes to serve.