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NO KID HUNGRY

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Recipe of the Month
with
Becky Masson

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You may recognize Becky Masson from her victorious appearance on Top
Chef: Just Desserts or her Houston-based, sweet tooth haven of a
storefront, Fluff Bake Bar, which was named one of the
"South's Best Bakeries." The Wyoming native,
affectionately referred to as Houston's "Sugar
Fairy," learned her trade at Le Cordon Bleu school in Paris. Her
pastries and confections have received notable coverage in Food and
Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map,
Saveur, and TimeOut among many others.

Becky is an enthusiastic No Kid Hungry supporter. In April, she
chaired the return of Houston's Taste of the Nation and in June she
joined nearly 20 culinary pros on Capitol Hill in Washington, DC to
advocate for strengthening SNAP benefits! We are so excited to share
the following recipe with you - now, you can create a little bit
of fairy magic right in your own kitchen!

 

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Unicorn Bait
By Becky Masson

Ingredients

For Cookies

* 1 cup unsalted butter, room temperature
* 1 1/2 cup granulated sugar
* 2 large eggs
* 1 1/2 tsp cream of tartar
* 1 tsp baking soda
* 1/2 tsp kosher salt
* 2 3/4 cups all-purpose flour (Becky prefers King Arthur)
* 3/4 cup rainbow sprinkles

Rainbow sanding sugar

Equipment

* Stand mixer with paddle (alternatively, you can use a hand mixer
or simply a wooden spoon)
* Parchment paper
* Cookie sheet
* 1-ounce cookie scoop

Instructions
1. Preheat the oven to 350 degrees.
2. Cream together butter and sugar until light and fluffy, about
3-4 minutes depending on temperature of the butter. Add the
eggs, mix to combine. Stop the mixer and completely scrape the
bowl down. Then mix on medium low speed for 2 minutes. Scrape
the bowl down again and add the dry ingredients plus the
sprinkles. Mix just until incorporated. Chill the dough
overnight or at least 2 hours.

3. Scoop dough onto a parchment lined cookie sheet using a 1-ounce
cookie scoop. Roll the cookies in the rainbow sanding sugar.

4. Bake in a 350-degree oven for 10-11 minutes until the cookies
are lightly golden-brown. If using a convection oven, drop the
temperature to 325.

 

 

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