Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
1 ½ dozen cookies
PREP TIME: 30 mins TOTAL TIME: 50 mins
INGREDIENTS
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
¾ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter - at room temperature
1 ¾ cups granulated sugar + ½ cup for rolling
1 large egg + 1 large yolk
2 teaspoons pure vanilla extract
1 teaspoon ground cardamom
INSTRUCTIONS
1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment paper.
2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 ¾ cups of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, egg yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
4. Place the remaining ½ cup of sugar and cardamom in a medium bowl.
5. Scoop the dough into 1¼ ounce portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
6. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle 12 to 14 minutes.
7. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.