It is 72 degrees out, and all I want to do is run.
And that's not the truth. All I want to do is bake something with pumpkin.
Or slip on some tall boots over leggings, or perhaps pair them with a belted shirt dress and a cardigan.
And a scarf, which I will knit myself.
I would like to feel cool, crisp air pass through my nostrils, and worry about Christmas presents and what day to spend with which relative this holiday season.
But alas, the temperature will soar to the mid 90's today, and I will (in truth) eek out all the use I can get out of my white cotton dress and strappy sandals. I will purchase one of the city's last juicy watermelons and completely stuff myself. I will run this evening in the 92-degree heat, and I will choke on every thick and dank breath. This is my reality.
Yes, most of us are all over summer. Although here in my corner of the South we are still wearing shorts at Thanksgiving, I believe relief from the 90's and above is in order. And I believe the smell of cinnamon sugar, maple cream cheese frosting, and warm cranberry would do my soul (if not so much my figure) some good.
So in homage to eminent cooler days, I will share with you some Snickerdoodles.
The Snickerdoodle has never been my favorite cookie. It is simple, and laying next to its chocolatey cousin, my hand gravitates toward the gooey warmth of Nestle Tollhouse Morsels. Just saying.
But this is not a cookie to discount. It is dense, chewy, and has just the right amount of warmth to aid in that afternoon that might need a cinnamon-y hug. It would pair very nicely with an earthy Indonesian coffee, or even next to a cup of English Breakfast.
It packs a pre-winter punch- not heavy enough to really coat your bones, but so intensely reminiscent of sleigh bells, holly, and everything we love about that time of year.
from Land o' Lakes
1.5 cups sugar
1 cup butter, softened
2 3/4 cups AP flour
2 t cream of tartar
1 t baking soda
1/4 t salt
1 t vanilla
1.5 t cinnamon
3 tbsp sugar
preheat oven to 375. Cream together the sugar and butter. Add the vanilla and eggs and mix until incorporated. Whisk together the dry ingredients except the sugar and cinnamon. Stir into the butter mixture, just until incorporated. Place the mixture in the fridge for around 30 minutes.
Mix together the cinnamon and sugar. Roll the dough into 1-inch balls, and roll in the cinnamon sugar.
Place the balls onto a cookie sheet, and gently press down to flatten some. Put into the oven for 8-10 minutes. Place on a rack to cool.
So embrace what is to come, or linger at the table as the last few strawberries filter through the markets. Or, perhaps put some lemon zest and blueberries in the Snickerdoodle dough. Then you have both seasons covered.