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C is for Cookie

Apple Cinnamon Cookies
appleCinnamon
One of the advantages of the cold weather is I spend a lot more time indoors, which translates to more time in the kitchen.  I have found that I’m actually a rather decent baker, as long as I take my time and really think about what I’m doing.  Cooking is, for the most part, rather forgiving.  If you add too much of one spice you have the chance to adjust things before being served, and even in the worst scenario Chinese food is just a call away.  Baking on the other hand is not so forgiving.  If you are off in the sugar, salt, or baking powder then in many cases it’s game over.  When I first started baking I spent a good amount of time working out the right ratio of ingredients so that my cookies would come out the way a cooking should, round and golden, and not like my first attempts, flat and brown.  While I still have a long way to go before I’m ready to tackle Daring Bakers, I’m certain that I will eventually get there and that my house will still be standing.
These cookies are loosely based on the traditional ice box cookies, which I’ve worked with before in coming up with my coffee cookies, but have a slight twist.  These cookies are also an example of what can be thrown together when someone suddenly gets a dessert craving.

Ingredients:
1 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, softened to room temperature
2/3 cup white sugar
1 egg
1/2 tbsp vanilla extract
1 1/2 tbsp apple juice
1 tbsp cinnamon

Directions:
1. Preheat oven to 375
2. Sift together the flour, baking powder, and salt.
3. In a large bowl blend the butter and sugar.  Add the egg, beat well, then add the vanilla, apple juice, and cinnamon and blend together being careful to not over mix.
4.  Spoon the cookies onto a sheet and bake for 10minutes.  Allow to cool on the sheet for 5minutes before removing to a cooling rack.  


This recipe makes just over three dozen cookies, which is just the right number for my house.  For the best results keep the dough in the fridge between batches, or in the very least make sure the dough isn’t on top of the oven.  One of my first lessons in cookie baking came from wondering why my dough went from nice and firm and fluffy to runny in one batch.  Needless to say I have corrected that problem and now keep my dough in the fridge where it’s nice and safe.  

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