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Recipe from the SoNo Baking Company Cookbook: Ginger Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses
1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).
3. Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
4. Use a 1 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
6. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.
Starred Review. A good baking book can make you feel like you've stepped into the ultimate bakery, complete with rows of perfectly crisp cookies, trays of oversized, fruit-studded muffins, just-frosted layer cakes, and the smell of fresh bread hot out of the oven. Barricelli, owner of the SoNo Baking Company & Café in South Norwalk, Conn., a third-generation baker and host of PBS's Everyday Baking from Everyday Food, successfully transports readers into the workings of his popular bakery. The former Martha Stewart employee presents an artisanal philosophy, emphasizing the best ingredients, techniques. and equipment to yield the best results. Categorized by type of baked good—Cookies, Brownies, and Bars, Pies and Tarts; Cobblers, Crisps, and Buckles, and Savories: Tarts, Quiches, Pies, and Bites, etc.—the 125 recipes include classics like strawberry shortcake, apple pie, white bread. There are also fun takes on classics like individual Boston cream pies as well as such innovations as tomato cobbler. Numbered steps, informational headnotes, technique tips, along with full-page color photographs and a clean design make this a terrific gift title. (Mar.)
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Everything looks and reads delicious. But some items have an incomplete quantity, usually in fractional amounts where the numerator can not be seen. Read morePublished 3 months ago by Jesus R Lazcano Jr
If you like to read cookbooks and get excited about recipes this book is one to tryPublished 4 months ago by Tk
Bought this book and looked forward to using it to bake but none of the recipes have the amount of ingredients. Read morePublished 8 months ago by Amazon Customer
So far have only made the carrot zucchini cranberry muffins and they were very good. The recipe was clear and easy to follow. Nice mix of recipes.Published 8 months ago by Alexandria
Ingredients fall off side of page to you can't read themPublished 10 months ago by Michele Opperman
If you're okay with high-butter content desserts, this is the book for you! I've tried a number of the cookie recipes with great success, although I'm not a fan of the lemon bar... Read morePublished 11 months ago by Madd Dawg
Beautiful book in layout and photos. Great bakery and superb chef. Yummy recipes! Keeps me wondering Where is Barricelli these days?Published 12 months ago by F. Elaine Harmon
Looked like it had great recipes. Everything sounded delicious. But.... The quantities were cut off in the digital copy so you couldn't actually make the recipe. Too bad.Published 14 months ago by MC
Haven't had much of an opportunity to make much from this book yet. It has gorgeous pictures throughout, with easy steps to making great looking desserts. Read morePublished 17 months ago by KELLI