Barely two weeks into the new year and I’m totally killing it.
I finally got everyone Christmas gifts. Green beans were 99¢ for a monster bag. The fridge will always have parmesan. The pantry has Balsamic vinegar. Three bamboo cutting boards are en route.
Just wait until that crocheting kit gets here. It’ll be all over.
My shopper’s block is gone thanks to online deals. A little embarrassing. A lot of awesome shoes.
Most of all, baking is happening. All the time.
Assam tea and cookie ingredients. Plus notebook. This is how we do it.
I’m guilty of using cloves instead of nutmeg.
Smooshing orange zest into sugar make these snickerdoodles refreshing and light. They taste like spicy sunshine.
I like oats, okay? Deal.
Oh my goodness I really want more shoes.
Maybe I should make it a point to always have cookies in the cookie jar. That could be a new year’s resolution, right?
As long as they’re sort of whole wheat and have some oats, right?
Orange Clove Snickerdoodles.
1/2 cup unsalted butter, room temperature
3/4 cup orange sugar
1 large egg
1 cup all-purpose flour
1/3 cup whole wheat flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons orange sugar
1/4 teaspoon ground cloves
Preheat your oven to 400 degrees Fahrenheit.
To make the orange sugar, zest a large orange and press the zest into granulated sugar until everything’s orange and slightly damp.
In a large bowl, combine butter and sugar until fluffy. Add the egg and whip until smooth. Slowly incorporate the flour, baking soda, and salt. Fold in the oats with a wooden spoon and form a ball.
On a flat surface, make two tablespoons more of orange sugar and mix with ground cloves. Form the cookie dough into small balls, about two tablespoons worth, and roll around in the sugar. Slightly press down on the dough to flatten on a baking sheet.
Bake for about 10-12 minutes.
Makes 12 cookies.