By Layne Mosler
A classic brief (Travel sequence)
In Dancing in Buenos Aires, Layne Mosler takes us on a unforgettable journey with a full of life step. With grace, humor, and a prepared eye for characters and aspect, Mosler brings to lifestyles the soul of Buenos Aires and the dance that beats in its heart--the tango. From her first tentative steps (in flip-flops) to the mythical dance ground at Sunderland--the world's maximum tango club--Mosler involves comprehend the soul of dance that's greater than simply circulation, yet a life-style. Sampling the city's magnificent nutrients and discovering herself as a author alongside the way in which, Mosler offers us an expedition of self-discovery you don't are looking to leave out.
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Extra resources for Dancing in Buenos Aires (Vintage Short)
The dough is best cut GLUTEN-FREE BAKING FOR THE HOLIDAYS 56 when it is firm, so you may have to return it to the refrigerator before cutting more shapes. Sprinkle the shapes with colored sugar (if desired or leave them plain and decorate with icing after baking). Bake until the edges of the cookies are lightly browned, 8 to 10 minutes. Let cool on the cookie sheets for about 2 minutes, then remove to wire racks to cool completely. Let the sheets cool completely and repeat with the remaining dough.
Increase the speed to high and beat until stiff peaks form, about 10 minutes. Gently fold in the chocolate chips with a large spoon or rubber spatula. Fold in the nuts (if using). Drop the meringue by heaping teaspoons or tablespoons (depending on how big you want them) onto the prepared sheets, spacing the cookies about 1 ½ in/4 cm apart. Bake for about 20 minutes for slightly chewy cookies or about 25 minutes for more crispy cookies. Carefully remove to wire racks to cool completely—the cookies will fall apart if you try to eat them too soon.
Stir in the brown sugar, lemon zest, and lemon juice. Quickly whisk in the egg, whisking constantly so that the egg doesn’t cook. Add the molasses mixture to the flour mixture and stir to combine. Stir in the nuts and the candied orange peel (if using). Cover the bowl tightly with plastic wrap and refrigerate for 1 hour, or up to 3 days. Preheat the oven to 350°F/180°C/gas mark 4. Line two cookie sheets with parchment paper. Remove the dough from the refrigerator. The dough will be extremely stiff and sticky.