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.
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup shortening (I used butter)
- 1 egg
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon vanilla
- ½ 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.
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.