TORRANCE TRIBUNE November 27, 2014 Page 5 bakery – imported groceries italy – argentina – mexico – peru & other latin countries TRY OUR ARGENTINIAN EMPANADAS! select from: BEEF (ONION, OLIVES, EGG, BELL PEPPERS) SPICY BEEF (ONION, BELL PEPPERS, CHILE HABANERO) CHICKEN (ONION, BELL PEPPERS) SPINACH (ONION, MOZZARELLA CHEESE, BECHAMEL SAUCE) POMO (TOMATO, BASIL, MOZZARELLA CHEESE) PEPPERONI (PEPPERONI, MARINARA SAUCE, MOZZARELLA CHEESE) % OFF! 10 IN STORE PURCHASE ONLY. MINIMUM OF $20 OR MORE. Please Present Coupon to Cashier at either Lomita or Hawthorne Market Locations. TWO LOCATIONS! lomita 25600 Narbonne Ave. (near PCH) 310.530.3213 hawthorne 12921 S. Prairie Ave. (near W. 129th St.) 310.676-5444 CONTINENTALGOURMETMARKET.COM Sugar Cookie Ingredients • 2 cups unbleached all-purpose flour • 1/2 teaspoon baking powder • 1/4 teaspoon salt • 10 tablespoons (1 1/4 sticks) unsalted sweet butter, softened • 2/3 cup Sugar In The Raw Organic White • 1 large egg plus 1 yolk at room temperature • 1 teaspoon vanilla extract • 2/3 cup Monk Fruit In The Raw Bakers Bag • 1/3 cup Sugar In The Raw, for decoration Preparation In a bowl, combine the flour, baking powder, and salt, and set aside. In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, two minutes. Add the white sugar and beat until the mixture for three minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the Monk Fruit and beat until just combined. Reduce speed to low and gradually add the dry ingredients, until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough. Turn the dough out onto a counter and divide it in half. Shape each half into a log 6-inches long and 2-inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least two hours. Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Place the sugar in a small bowl. With a sharp, thin knife, cut each log into quarter-inch slices. If the logs have flattened on one side, use your fingers to gently shape the slices into rounds. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 1/2-inches between cookies. Bake on the center rack for 11-13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep tightly covered in a tin, for up to one week.•
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