The Sono Baking Company Cookbook

Nao sei se voces ja ouviram falar do Livro: The Sono Baking Company. Eh o livro de uma padaria em Norwalk, CT - http://www.sonobaking.com/. Mas eu estou louca para comprar, eu vi outro dia e parece ter otimas receitas, alem do mais a Martha Stewart recomenda.
Vou postar uma receita desse livro q achei online em ingles, se alguem quiser q eu traduza, me fale, ok?
Quem sabe amanha eu faca essa receita e digo se realmente eh boa.

Bom, eu fiz a receita e achei bem boa.

GINGER COOKIES
2 cups all purpose flour

2 tsp. baking soda

1/4 tsp. coarse salt

1 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. ground ginger

1 cup sugar, plus more for rolling

1 1/2 sticks unsalted butter, at room temp.

1 large egg, at room temp.

1/4 unsulfured molasses



WHAT YOU DO:

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, two to three 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 one hour (and up to 24 hours).

3. Set the oven rack in the middle position. Preheat oven to 350°F. Line two baking sheets with parchment paper or non-stick 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 two inches apart on the prepared baking sheet.

5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep and golden brown and the centers are firm, 15 to 20 minutes.

6. Transfer the sheet to a wire rack and cool for ten minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and back the remaining cookies in the same way.