I’m in a bit of an odd transition at Bourbon and Brown Sugar. It’s Back to School week – and though I’ve left my teaching job, I’ve been lurking around school over the past few weeks training up the new crew of Tech Nerds (as we affectionately call the technology team). Three of us left at the end of last year, so there is quite a bit of knowledge to impart, and I’m the only one with the flexibility to be around to impart it. The good news is: the new crew is terrific, and very quick studies. The thing is, I’m rather hopeless at good-byes, so lingering about for a bit to help them get started suits me. They may never actually get rid of me.
Today, I helped with the beginning of the year standardized testing, so I saw many of my favorite former students (My own kids joke that I seem to have about 80 faves… which seems a fair estimate). Love those kids.
But I also love to write. Which is what I’ve determined I need to spend quite a bit of time doing this year. In addition to this blog of mine, I’m plotting another writing project. I’ve had an idea percolating for quite some time, and it’s time to park myself in a desk chair for a few hours a day and start writing. I’ll keep you posted as the project unfolds. Don’t hold your breath. It’s been percolating almost as long as I have been teaching. That would be 1o years.
In the meantime, Back to School means milk and cookies… and a girl has to eat if she’s going to write.
There was quite a stir in House Morell last week when Starbucks released their pumpkin spice latte early. I particularly loved Jimmy Fallon’s reaction: “Nothing says summer refreshment quite like a piping hot cup of caffeinated squash.” Nevertheless we were thrilled. I like squash in any form any time of year. Especially caffeinated squash.
With visions of pumpkin spiced things dancing in my head, I started dreaming pumpkin spice cookies – specifically snickerdoodles.
Good word, snickerdoodles.
The cookies needed to have just a hint of pumpkin taste (because let’s face it, if they were outright orange, certain members of my family wouldn’t touch them), and a generous dose of pumpkin pie spice. I do prefer my snickerdoodles a bit chewy – not so much cakey…
I think I hit upon the perfect version.
Ok, I’m Back to writing. Right after I go to school in the morning. I think I’ll take the cookies along.
Pumpkin Spice Snickerdoodles
- 2 1/2 cups all-purpose flour
- 1/4 cup whole wheat flour (let me admit, I ran out of all-purpose flour, so added the whole wheat. It was yummy, but you could use all-purpose for all of it)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks butter, at room temperature
- 1 ½ plus ¼ cup sugar
- 1 teaspoon plus 2 tablespoons pumpkin pie spice, plus more if needed
- 1 large egg
- 2 tablespoons pumpkin purée
Preheat the oven to 350°. Line baking sheets parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, 1 teaspoon pumpkin pie spice and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and pumpkin purée, and mix to combine. Add dry ingredients, and mix to combine.
In a small bowl, combine remaining 1/4 cup sugar and pumpkin pie spice. Using a tablespoon, scoop balls of dough, and roll in the sugar/pumpkin pie spice mix. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes.