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!!!
2 ½ dozen cookies
PREP TIME: 30 mins TOTAL TIME: 2 hrs
INGREDIENTS
2 ⅔ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon salt
1 cup unsalted butter - softened
1 cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 large egg yolk
1 ½ teaspoon vanilla extract
2 ½ tablespoon granulated sugar
2 ½ teaspoon ground cinnamon
INSTRUCTIONS
1. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined.
3. Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
4. In a small bowl whisk together 2 ½ tablespoons granulated sugar with the cinnamon.
5. Scoop dough out 2 tablespoons at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat.
6. Transfer to plates, cover and chill 1 hour. Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
7. Transfer 12 dough balls to an 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled).
8. Bake cookies in preheated oven 9 minutes, or until nearly set but centers are soft (they should appear slightly under-baked).
9. Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.