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Freddie Gibbs/Madlib - Bandana Music Album Reviews

On their second album as a duo, Madlib and Freddie Gibbs pull themselves deeper into one another’s worlds.
On paper, Freddie Gibbs, a straight-shooting street rapper, and Madlib, an eccentric tinkerer, are as mouth-watering a combo as licorice and pickle juice. But their collaborative 2014 album Piñata succeeded because the two are equally uncompromising: Madlib tailors beats to his eclectic ears alone, while Gibbs insists that he can rap over anything. Kindred spirits, the pair bonded through mutual gumption.

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Sugar Cut-Out Cookies


This healthy sugar cut-out cookie recipe uses white whole-wheat flour, honey and lemon zest to make a delicious cookie perfect for decorating. Pull out all your cookie cutters and decorate these adorable cookies with natural decorating sugar and icing.

Ingredients
Natural Decorating Sugars

½ cup clear crystal sugar, white sparkling sugar or sanding sugar (see Tips), divided
“Holiday” red natural liquid dye (see Tips)
Green natural liquid dye (see Tips)

Cookie Dough2 
cups all-purpose flour, plus more if needed
Great Value All Purpose Flour, 32 oz


In Stores Only

⅔ cup white whole-wheat flour (see Tips)
1½ teaspoons baking powder
¼ teaspoon salt

Great Value Salt, 26 oz
In Stores Only

⅓ cup canola oil or corn oil
4 tablespoons unsalted butter, slightly softened
½ cup plus 1 tablespoon granulated sugar
1 large egg
Finely grated zest of 1 medium lemon
¼ cup plus 1 tablespoon honey
2½ teaspoons vanilla extract
½ teaspoon almond extract or lemon extract

Preparation

Active - 2 h 15 m
Ready In - 2 h 45 m
  • To prepare decorating sugars: Divide decorating sugar between two small bowls. Add a few drops of red dye to one and green dye to the other and stir until evenly blended. Adjust color with more dye as desired. 
  • Spread each colored sugar in a thin layer on a separate small parchment-lined baking sheet. Turn on the oven to 350°F for 2 minutes, then immediately turn it off. (The warm oven dries the sugar, but too much heat will burn it.) Let the sugars stand in the oven for 1½ hours. (The sugars may be stored airtight at room temperature for up to 1 year.) 
  • To prepare cookie dough: Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Beat oil, butter, granulated sugar, egg and lemon zest in a mixing bowl with an electric mixer on low speed until well blended. Beat in honey, vanilla and almond (or lemon) extract until evenly incorporated. 
  • With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated. 
  • Divide the dough into thirds. Place one third on a 12-inch-long sheet of parchment paper and shape into a disk. Top with a second sheet of parchment. Roll the dough out between the parchment into an 8-inch circle about ¼ inch thick. Place the dough in the paper on a baking sheet. Repeat with the remaining dough. Freeze on the baking sheet until cold and firm, at least 30 minutes and up to 1 day. Place another baking sheet in the freezer to chill too (it will be used under the dough as the cookies are cut out). 
  • To shape cookies: Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper. 
  • Working with one portion of dough at a time, remove from the freezer and place on the chilled baking sheet. Remove the top sheet of parchment and cut out cookies with 2½- to 3-inch cookie cutters. Transfer to a prepared baking sheet with a wide, thin spatula, spacing about 1½ inches apart. Repeat with the remaining dough. (If the dough gets too soft, freeze until firm again. As you cut out cookies, set aside the scraps. Shape all the scraps back into a disk and reroll between parchment. Freeze for at least 30 minutes before cutting out.) 
  • To decorate & bake cookies: Sprinkle cookies with red and green sugars and gently pat to help them adhere. Bake the cookies on the center rack, one pan at a time, until browned on the bottom, 6 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
  • Make Ahead Tip: Refrigerate colored sugar airtight for up to 1 year. Cover and refrigerate the cookie dough for up to 1 day. Freeze the rolled-out dough airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 mon, Equipment: 2½- to 3-inch cookie cutters
  • Tips: Find clear (or white) sanding sugar (aka sparkling or coarse sugar) in well-stocked baking stores, gourmet food shops or online at kingarthurflour.com. Find red, green and other natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Nutrition information 
  • Serving size: 2½- to 3-inch cookie
  • Per serving: 97 calories; 4 g fat(1 g sat); 0 g fiber; 15 g carbohydrates; 1 g protein; 21 mcg folate; 9 mg cholesterol; 8 g sugars; 8 g added sugars; 47 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 39 mg sodium; 16 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 other carbohydrate, ½ fat



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