I feel like I have to say that I like to read, too. When I read a book, I tend to read it all at once. I might not finish it in a day, depending on how long it it and what else I have to do, but I'll read for hours at a time. I think I finished Harry Potter and the Deathly Hallows in less than 36 hours. I'm sure other people finished it a lot sooner than I did, but I was in grad school at the time. Will's mom likes to read too, and there's always a book here that I pick up and read.
Isn't that a purty cookie? It's got a healthy dose of molasses with a touch of spices. They're a breeze to make and perfect for chilly autumn afternoon.
Molasses Spice Cookies (yields 30-36 cookies)
Adapted from Martha Stewart
2 c all-purpose flour, spooned and leveled
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1c + 1/4-1/2 c sugar
3/4 c (1 1/2 sticks) unsalted butter, room temperature
1 large egg
1/4 c molasses
- Preheat oven to 350º. Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl. In a large bowl, cream butter and 1 c sugar until fluffy. Add egg and mix until just combined. Mix in molasses. Add dry ingredients gradually, mixing on low speed until the dough just forms.
- In a small bowl, pour 1/4 c of the remaining sugar. You can add more sugar to the bowl if needed, but 1/4 c is fine to start. Scoop tablespoons of dough and roll into balls. Roll the dough balls in the sugar and place on parchment-lined baking sheets 2-3 inches apart. Bake one cookie sheet at a time for 10-13 minutes. Cool on baking sheets 1 minute, then transfer to wire racks to finish cooling. Serve alone or with pumpkin dip (recipe follows).
1 (15 oz) can pumpkin puree
1 (8 oz) block cream cheese, room temperature
1/4 c brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground cloves
- Mix pumpkin puree and cream cheese with an electric mixer until fully combined and smooth. Mix in brown sugar 1 minute. Stir in spices and refrigerate 1 hour to allow flavors to meld. Serve with cookies, gingerbread, crackers, or whatever you want to spread pumpkin dip on!