I’ve recently taken up a slightly more regular (that is, more than once per year) juggling practice. The funny thing about juggling is that if you let any minor thing creep into your head, you drop all the balls.
There’s an irony in there somewhere that makes my inner geek very happy, though I can’t quite put my finger on it.
Apparently I take the instruction not to let anything into my head very seriously. So seriously that even my tongue cannot stay in my mouth.
One day, I will be the star of a juggling show, and my tongue will be sticking out the right side of my mouth as I do super fancy tricks.
Actually, that is probably never going to happen, because I am terrible at juggling, and am incredibly uncoordinated.
Luckily, I can bake.
I know I just made these, but it’s fall, and I do what I want (the perks of being an adult). I also wanted to see what would happen if I made these without freezing them first. Spoiler alert: they turned out just fine.
- 1 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 2 1/4 cups bread flour
- 1/2 tablespoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon white pepper
- 1/4 teaspoon cloves
- Preheat oven to 350 degrees Fahrenheit. Grease or line a couple baking sheets with parchment paper and set aside.
- Cream butter and sugars until light and fluffy. Add the egg, and beat until well mixed. Add molasses and beat some more.
- Sift in all the remaining ingredients and stir until the dry mix is completely incorporated.
- Scoop by the spoonful onto the prepared baking sheets. These spread a lot, so I left a couple inches between each scoop (and some still came out stuck together).
- Bake for about 6-8 minutes. Because they’re warmer when you start to bake them, they take almost no time at all! Check them often so they don’t burn.
These are made of butter, so they’re best eaten the day they’re baked. If you have more self-restraint than I do, however, they also freeze well (in batter form or in final cookie form).