Recipe grilled salmon and snickerdoodles .

[pattrose]

Recipe dinner and dessert.

Sesame grilled salmon.

Delicious grilled sesame salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.
Submitted by Emily

Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 25 mins
Servings: 2

Ingredients
* ¼ cup light soy sauce
* 1 ½ tablespoons honey
* 1 tablespoon grated fresh ginger
* 1 clove garlic, minced
* 1 pound salmon fillets
* 1 teaspoon sesame oil
* 2 teaspoons sesame seeds

Directions
1. Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
2. Place salmon fillets in a shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
3. Heat sesame oil in a large skillet over medium-high heat.
4. Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved marinade over salmon; sprinkle with sesame seeds.
5. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Soft and thick Snickerdoodles.

Ingredients
* 3 cups (375g) all-purpose flour(spooned & leveled)
* 2 teaspoons cream of tartar*
* 1 teaspoon baking soda
* 1 and 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
* 1 and 1/3 cup (267g) granulated sugar
* 1 large egg + 1 large egg yolk, at room temperature
* 2 teaspoons pure vanilla extract



* 1 large egg + 1 large egg yolk, at room temperature
* 2 teaspoons pure vanilla extract
Topping
* 1/3 cup (70g) granulated sugar
* 1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
2. Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
3. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
4. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
5. Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
6. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
7. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.