Daily Life

Maybe Mondays Can Be OK Too?

What is great about Monday?
It’s the beginning of March, which means that we’re smack dab in the middle of the semester. This winter semester is flyin’ by! Hoo boy.
Aaron let me pick out new shoes for my birthday, and I picked out these little beauties. Navy-blue polka dots, how can I resist?
WCC starts this week and I’m hankerin’ to watch our Cougars kick some butt!
I also found an amazing Snickerdoodle recipe. Seriously, they turned out perfectly. I’ve been working on bribing people making cookies for ward choir to help Aaron get more choir members. We’ve been advertising the different cookies we’re making, and this week’s cookie was a hit.
photo credit: No. 2 Pencil

I found this super easy recipe. Throw the ingredients in a Kitchen Aid, and you’re good to go!
Snickerdoodles
Makes about 18 delicious, mouth-watering cookies

Ingredients
2 sticks of butter
1 c. white sugar
1/2 c. firmly packed dark brown sugar
3 c. all-purpose flour
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. kosher salt
3 eggs
1 tsp. pure vanilla extract

Additional, for coating cookie dough: (I only used about half the amount of the mixture)
1/4 c. white sugar
1 Tbsp. cinnamon

Directions
The first step is browning the butter. (I didn’t even know you could do that!) Melt 1 1/2 sticks of butter in a skillet over medium heat, and stir continuously until the butter starts to form and turns a light golden brown. Immediately remove from heat and add remaining 1/2 stick of butter to pan and set aside to cool.

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Line baking sheets with parchment paper (we sprayed the pan with cooking spray) and preheat oven to 425 degrees.

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Get out your lovely Kitchen Aid, combine sugar, brown sugar, flour, cinnamon, baking soda, and salt. Mix the dry ingredients on low speed until it’s just combined. Add cooled butter, eggs, and vanilla and mix again until it’s just combined.

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Scoop out about 2 tablespoons of dough and form into a ball. Roll balls in cinnamon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.

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Bake for about 7 minutes and let cool. They should be really undercooked when you take them out so they can finish cooking on the pan and are a nice, soft texture.

Recipe adapted from No. 2 Pencil

Maybe this week won’t be so bad after all!