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: 3 hrs 30 mins
INGREDIENTS
2.1 ounces almond flour
1 ½ cup all-purpose flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon ground cardamom
¼ teaspoon ground coriander
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup softened unsalted butter
½ cup light brown sugar
½ cup sugar
1 egg
INSTRUCTIONS
1. Whisk together almond flour and all-purpose flour with the baking soda, spices, and salt in a bowl and set aside.
2. In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
3. With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
4. Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
5. Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
6. Roll dough ¼ - inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart and refrigerate.
7. Bake for 9 to 10 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.