I just applied for my Masters program.
Then I ate five cookies to dull the pain.
But the pain is still there. Ouchie.
No matter how I feel about becoming a better reading teacher for K-12 (which happens to be awesome), I do not feel awesome about going back to school. How did this happen?! I thought I was done. Sob.
But I also thought I didn’t like sugar cookies. And things turned out alright.
Would this be a good time for a confession? I just really don’t love sugar cookies of the frosted cut out Santa, snowflake, or Christmas tree variety. I just can’t seem to crave them with the same passion that I crave holiday Minty Chocolate Truffles or Salty Toffee.
Then, I made these brown sugar cookies. After giving permission for Bjork to eat 2 heaping spoonfuls of the dough, and giving permission for myself to eat unlimited dough, I sat by the fire sipping hot chocolate and eating a perfectly lightly crunchy-on-the-outside, chewy-on-the-inside cookie glittering with sugar crystals. And I felt happier than a pug in a rug.
That was all before I applied for my Masters degree. Er, program. Whatever. It’s all just a blur after that.
If I may boss you around for a moment, it’s time for you to make these cookies right now. They remind me of a cross between a classic sugar cookie and a snickerdoodle without the spices. They have a warm buttery flavor with an out-of-this-world light, soft yet lightly crispy buttery texture. I love butter.
And can I just say two very important words to you right now? AMAZING. DOUGH.
You know what to do. Go.
|Brown Sugar Cookies||
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup shortening (I used butter)
- 1 egg
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- sugar for rolling
- Cream sugars and shortening. Mix in the egg, then add dry ingredients.
- Use a cookie scoop to form nice round balls and roll each dough ball in white sugar. Don’t flatten.
- Bake at 350 degrees for 12 minutes.
My favorite time to eat them was 1) before they were baked, and 2) immediately after they were baked. For better or worse, after a few hours they will become more crispy, like a traditional sugar cookie.
This recipe comes from a good family friend, Vicki, who owns and operates a catering business with her husband. Basically anything she makes turns to edible gold. She’s the real deal.
Maybe I should pursue a Masters in catering. With a specialty in brown sugar cookies.