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: 1 hr 30 mins
INGREDIENTS
1 ½ cups unbleached all-purpose flour
⅓ cup rice flour
½ teaspoon kosher salt
2 tablespoons fresh rosemary - finely chopped
1 cup unsalted butter - room temperature
½ cup + 1 tablespoon granulated sugar - divided
2 teaspoons finely grated grapefruit zest
Flaky sea salt - for topping
INSTRUCTIONS
1. Line an 8 x 8-inch baking pan with parchment paper, leaving overhang on two sides. Whisk together all-purpose flour, rice flour, rosemary, and salt; set aside.
2. Combine the butter, ½ cup sugar, and grapefruit zest in the bowl of a stand mixer and beat with paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down bowl as needed.
3. Add reserved flour mixture. Beat on low speed until crumbly, then increase speed to medium and beat until well combined, scraping down bowl as needed, about 2 minutes more. Transfer dough to prepared pan, then use an offset spatula to spread and press dough evenly into pan, smoothing top. Chill until firm, 1 hour.
4. Preheat oven to 375°F. Prick shortbread all over with a fork. Sprinkle evenly with remaining 1 tablespoon sugar, then sprinkle flaky salt over. Bake until golden brown around edges and evenly golden on surface, 30 to 35 minutes.
5. Remove from oven and immediately cut shortbread (still in pan) into four 2-inch wide strips lengthwise. Rotate pan 90° and make eight 1-inch wide cuts perpendicular to the first ones to make 32 rectangular cookies. Let sit 10 minutes, then run a thin spatula around edges so that cookies don’t adhere to pan as they cool. Let cool completely in pan.
6. Using parchment, lift cookies out of pan and retrace cut marks if necessary to separate cookies.