If I could bake anything right now... I think I'd bake some banana bread. Or something with coconut and rum. Something summery, maybe baked on a grill. A wedding cake?
... this just got weird.
White chocolate peppermint mocha cookies (these + peppermint chips).
... aaaaand peanut butter blossoms, chocolate fudge, brown sugar shortbread, gingerdoodles, cut-out sugar cookies, English toffee, and these. Cinnamon sugar cookies.
Like an inside-out snickerdoodle. Or a sugar cookie. With cinnamon.
They're simple, light, crispy, Christmasy, and covered in sugar and sprinkles. All good things.
... so, no big deal, but I'm cookied out. Maybe it has something to do with eating shortbread and gingerdoodles three nights in a row for dinner? Or baking seven days in a row? Snacking on cookie dough?
... I didn't think so either. This is why we're friends.
Cinnamon Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup confectioners' sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 cup finely chopped pecans, optional (I used chopped walnuts)
Colored sugar, optional
In a large mixing bowl, cream the butter, granulated sugar, confectioners' sugar, and oil. Add eggs and vanilla; mix well.
Add flour, salt, baking soda, cream of tartar, and cinnamon. Stir in chopped pecans if desired. Cover and refrigerate for 3 hours or until easy to handle
Preheat oven to 375°F.
Roll dough into 1-inch balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in granulated sugar. Sprinkle with colored sugar if desired.
You should desire it.
Bake for 10-12 minutes. Remove to wire racks to cool.
Makes about 10 dozen cookies.
Source: Taste of Home Best Loved Cookies & Bars, Fall 2007.