Like when it comes to challenging myself in math class–uh, I’d rather not. Algebra already sucks a fat one, and adding in extra variables and numbers just to make it “challenging”… no thanks. Or physical challenges, like at the gym. I would love to push myself to do those fifty extra crunches or run that extra mile. But I’d rather not.
This may come across as lazy, but rest assured, I’m no lazybones. I am a busy-bee, doing things quickly but of quality. I don’t like to half-ass, and there is a difference between taking the easy way out and being lazy.
Obviously. I would think of examples, but now I’m just being lazy.
But one example in particular has nothing to do with exercising and math problems. Actually, maybe it does. I guess if you know how to bake, you know how to add ingredients. And if you know how to eat, you know there are calories involved, and everyone knows calories need to be burned. Or at least that’s what they tell me. But because I don’t like math OR working out, we’ll just pretend for your sake (and because this is my blog and my recipe, therefore, I make all the rules) that this recipe involves NO math and NO calories. Easy peasy. And trust me, you’ll take the easy way out making them so the rest of the day, you’ll have an excuse to be lazy. Perfect.
Recipe adapted from Betty Crocker’s ‘Holiday Snickerdoodles’ recipe.
Sugar Cookie Snickerdoodles
1 pkg sugar cookie mix
1/3 c melted butter
2 T all-purpose flour
1 c sugar
1/2 tsp cinnamon, divided
1 c powdered sugar
2 T milk
1/4 tsp vanilla
1. Preheat oven to 375 degrees F. Lightly grease and blot two cookie sheets. In a large bowl, mix together sugar cookie mix, flour, melted butter, egg, and 1/4 tsp of the cinnamon until a soft dough forms and everything is thoroughly mixed. In another small bowl, mix together the 1 cup of sugar and remaining cinnamon until a cinnamon-sugar mixture comes together. Roll balls in cinnamon sugar blend, then place 2 inches apart on the baking sheets. Sprinkle with remaining cinnamon sugar mixture. If you have even more mixture left over, save it to sprinkle on after baking as well. Bake approximately 10-12 minutes or until bottoms are lightly golden. Do not overbake.
2. In a medium sized bowl, mix together powdered sugar, milk and vanilla until a medium-thickness glaze is achieved. Drizzle over cooled cookies and allow glaze to harden.
See? Taking the easy way out has it’s benefits. There is no crazy math problems. No additional crunches. And no unnecessary steps to take to make a delicious (and easy) snickerdoodle cookie. You can thank me later.