Pound Cake Cookies

2 cups all purpose flour

1/4 teaspoon salt

3/4 cup butter, softened 

4 ounces cream cheese, softened 

1 cup sugar

2 teaspoons vanilla 

Cream together cream cheese and butter, then add sugar.  Beat 3-4 minutes till fluffy.  Add egg and vanilla.   Mix flour and salt.  Add a little at a time and mix on slow speed.   Line baking sheet with parchment paper.  Drop cookie mix onto baking sheet with cookie scoop.  Leave at least an inch between cookies since they will spread some.  Bake at 350 degrees for 16-18 minutes.  Let cool 5 minutes before transferring onto cooling rack to cool completely. ly.transferreserving.

Chibatta bread

 5 cups flour (I used bread flour)

1 tablespoon active dry yeast

1 tablespoon course salt 

2 1/4 cups warm tap water

1 tablespoon olive oil

1. Combine flour, yeast, salt and then add warm water.  Stir with dough wisk until fully combined.  Drizzle with Olive oil and shape into a round ball. Cover with plastic wrap and let rest for 1-2 hours. (I sat in oven with light on for 1 hour)

2.  Preheat oven to 450 degrees.  Line baking sheet with parchment paper. 

3.  Turn dough onto floored surface.  Sprinkle with flour until manageable 

4.  Stretch dough into a rectangle. With a bench scraper I cut dough into rolls.

5. Transfer to sheet pan.  Cover with clean kitchen towel and let rest for 20 minutes. 

6.  Bake for 15 minutes.  Let cool and enjoy. 

Second try I used King Author regular plain flour and I let it rise for 2 hours.  Both work fine.