Let’s make a list.
If you truly know me, you know I LOVE LISTS. They seriously keep me sane.
Today’s list is the “Nothing Says ‘Holidays’ Like…” edition.
Glitter, sequins, sparkles. Tis the season to channel our inner crows and decorate our entire house and person as if we were a giant disco ball. The glittery, sparkly and shinier–the better.
Playing MJ Cole’s remix of 2 Front Teeth about 3476487238746234 times on repeat. I’m one of those freaks who loves Christmas music any time of year (my family hates me). And every Christmas, I get giddy because I can finally listen to my tunes without people giving me weird looks and plotting my demise. Also, I’m a horrible music listener and have won the award for Best Mix CD Maker Ever because my song transitions are awful and I can listen to the same song LITERALLY OVER AND OVER. It drives people bonkers.
Eating. A lot. I mean, we obviously eat throughout the year, but it’s never satisfying. Salads in summer? Ick, where’s the butter? And helllooo, summer desserts are not quite the same as rich concoctions of the holidays. Go back where you came from, popsicles. You aren’t welcome here.
Giving gifts, and duh–getting them. No explanation necessary. Well, unless it requires buying gifts for boys. Then I just stand in the middle of the mall and cry because life gets complicated when you shop for the male species. Why can’t they just man up and wear a dress or something easy? Sheesh.
School’s OVAH. Do I really need to go into this? Nope. It’s like a non-existent snow-day EVERY DAY. Hallelujah.
Ugly sweaters, red & green stuff, and fruitcake. AKA the stuff no one likes about Christmas. I like red & green colors, but if you try to wear them any time of the year, people get sensitive you’re looking too Christmas-y. No one likes ugly sweaters–I mean … why do they have to look like that? And fruitcake!! EW. Here’s a hint: if they have events where people use catapults to toss a type of food, it’s a good sign that food sucks.
Baking cookies!! This is easily my favorite part. Big shocker, I know. I loooove cookie baking season because that means I can crank up my one holiday song and blast it a billion times over, dance because no one is watching, and bake like a fiend for hours on end. And that’s exactly what I did today.
Every year, I try to make a couple different types of cookies to keep things fresh and provide a nice, generous variety. However, one cookie prevails year after year because I’m pretty sure if I didn’t make it, people would riot. And everyone would torch my house in protest, kidnap me and tie me up with Christmas lights and force-feed me porkchops and fruitcake. Uuuuughhhhhh.
Probably not, but to be safe, I made them anyways: Snickerdoodles.
They’re one of my family’s favorite cookies and this recipe blows any other snickerdoodle recipe outta the water. This recipe uses powdered sugar in the batter to lend the cookies a light, melt-in-your-mouth texture that’s unbeatable. And they’re made with a boat-load of butter and cinnamon and sugar, all pre-requisites for an amaaaazing cookie.
1 cup softened butter
1 cup vegetable oil
1 1/2 cups white sugar, divided
1 cup powdered sugar
4 & 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 Tbsp ground cinnamon
1. Preheat oven to 375 degrees F. Lightly grease two large cookie sheets with cooking spray, then blot excess spray with a napkin. Set aside.
2. In a large bowl, beat butter, oil, (1) ONE cup of the white sugar and the cup of powdered sugar with an electric mixer until blended & smooth, about a minute. Beat in eggs.
3. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt until combined. Gradually beat flour mixture into butter mixture, about 1 cup at a time, until a soft dough forms. Set this aside, and in a small bowl, place remaining 1/2 cup white sugar and the tablespoon of cinnamon and blend.
4. Using a cookie dough teaspoon-sized scoop, drop 2 balls at a time into cinnamon sugar mixture and coat with a spoon or your hands. Place cookies about 2″ apart on the prepared baking sheets. Bake for approx. 12-15 minutes, rotating pans halfway through baking time, until cookies are lightly golden and centers are set. Let sit on sheets for a couple minutes, then carefully transfer to wire racks to cool completely. Store airtight up to 5 days.
Happy Tuesday! Stay tuned for a week’s* worth of cookies!
*not an actual week–6 days–but that’s close enough.
PS– A huge HELLO! and THANK YOU! to a lovely Domestic Rebel fan who ran into me while I was busy at work–so nice to meet you!