im baking cookies and then some more cookies and then perhaps some scones and
brownies? brownies are always a good idea
im gonna cover the kitchen
and most likely myself and Stan
there will be sugar on the floor.
of the brown and white variety
and butter on the fridge door handle.
vanilla extract stains will dot the counter tops
and rogue chocolate chips will find their way under the fridge
cookie pans will liter the counters
and center island
as will the cooling racks.
the sink, will overflow with teaspoons, measuring cups, and stand mixer attachments.
cookbooks will be upstairs, downstairs…
and every where in between
open to the final chapter…
i will forever be grateful for 2 KitchenAid stand mixing bowls.
allows me to procrastinate
in the dishwashing department
and make a much larger mess than originally thought possible
this is my favorite season of the year.
the space of time that connects thanksgiving to
a time of year where excessive baking is
expected and accepted
with open arms and mouths
even though i am contemplating not putting up a Christmas tree
i am concerned about the resident cat
taking up residence in said tree
but maybe a small live table top tree
out of jumping/climbing/leaping range of Stan
i have yet to find such location
my penguin ornaments need a chance to wobble
in the glow of twinkle lights
while i think of a decent evergreen locale
cookies are baking…
my first cookie of the season
they make me feel like the 87 year old that I am
- 2 cups all-purpose flour
- 2+1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 3/4 cup vegetable shortening ( aka Crisco)
- 1/4 cup molasses (unsulphured)
- 1 large egg
- 1/4 cup granulated sugar – for rolling dough
- Preheat oven to 350F.
- In medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt. Set aside.
- In a large mixing bowl, beat together brown sugar, vegetable shortening, molasses, and egg, until well combined.
- With mixer on low, add dry ingredients to wet ingredients and mix until combined. Remember to scrape down sides and bottom of bowl with spatula.
- Scoop out walnut sized balls of dough and roll into balls between your palms and then roll in granulated sugar, coating it well in sugar.
- Place on cookie sheet (lined with parchment paper will ensure easy removal) and place in preheated oven for about 8 to 10 minutes. Remove from oven and let cool on rack for 5 to 7 minutes and then transfer to wire rack and let cool completely.
- Store in air tight container on counter – will keep and stay soft and chewy for several days. These should freeze well, however I have never had the chance to do so!