Don’t worry. I haven’t completely dropped off the face of the internet. I’ve just been busy reading books from the library (novels not textbooks! yay!), baking goodies, cooking dinner, catching up on Scrubs (now halfway through season 6), or out driving like a maniac with the holiday crowd. I’m glad I chose not to go back to work at my seasonal job in the mall until after Christmas. I go back Thursday night *sigh*
Some advice for those making homemade syrup – it is hotter than boiling water and when it gets on your skin, it stays there. I have the blister on my finger to prove it. I can’t reveal why I was making it because it’s one of my entries for Betty Crocker’s cookie contest. I have a few more ideas to try until the deadline in February.
I also bought another cookbook – Southern Living’s The Cookies and Candy Cookbook. I haven’t used it yet, but since I have leftover evaporated milk, I’m looking into fudge.
Anyway, here’s one of the cookies I baked the first night I came home from school from Land-O-Lakes. Enjoy!!
Snickerdoodle Pan Cookies
3/4 cup sugar
3/4 cup butter, softened
1 tsp vanilla
1 1/2 cups flour
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp sugar
1 tsp cinnamon
1. Heat oven to 375F. Grease 9×9 pan. Combine topping ingredients in a small bowl. Set aside.
2. In a large bowl, beat at medium speed sugar, butter, egg, and vanilla until creamy. Reduce speed to low; add remaining bar ingredients. Beat until well mixed.
3. Spread batter evenly into pan. Sprinkle with topping mixture. Bake 11-13 minutes or until light golden brown and bars begin to pull away from sides of pan. Cool 5 minutes. Cut into squares.
Source: Land-O-Lake’s 5th Annual Holiday Cookies, 1998 p. 122