Yesterday I did nothing and it was joyous. My only outing was to the bank and to the bodega to buy a diet coke. If I had had cash, I wouldn't have even need to go to the bank, it would have a one store errand. Score. For the past three weeks I have been working all day on Saturday and it is really starting to catch up with me, I'm exhausted! I desperately needed a day with zero obligations and lots of time to be lazy. In between baking projects I finished season 2 of Call of the Midwife. This is a fantastic show. If you're a fan of period pieces, I have no doubt you'll enjoy the show too. It's available on Netflix, you need to check it out, trust me.
During my day of nothing-ness I baked some cookies that I'll tell you about later. Right now we need to talk about these cookies. I'm tired of saving "blossom" cookies until Christmas time, let's start eating them ALL the TIME! Who's with me?
These seasonal blossoms start with a snickerdoodle base; I think my love for snickerdoodles is pretty evident here, here, here, here, and here! Same recipe but with a delightful pumpkin pie spice kiss on top. The spices and flavors pair perfectly with one another and this is one tasty cookie; soft and flavorful. Along with the cupcakes and pumpkin dip, these were a great treat at Fall Fest. If you can find some pumpkin spice Hershey kisses before Christmas takes over, buy a few bags so you can bake a batch of these cookies!
One Year Ago - French Onion Soup
1/2 cup shortening 3/4 cup sugar + 1/4 cup 1 egg 1 teaspoon vanilla 1 1/4 cups flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon cinnamon + 3 teaspoons 30 pumpkin spice Hershey kisses, unwrapped
- Preheat the oven to 350 ˚F.
- Beat together the shortening and 3/4 cup sugar until well combined. Add in the egg and vanilla, beat again.
- Add in the flour, cream of tartar, salt, & 1 teaspoon of cinnamon. Mix until just combined.
- Mix together the remaining sugar and cinnamon in a small bowl.
- Scoop 1 tablespoon balls of dough and roll in the cinnamon-sugar. Place on a parchment lined baking sheet about 1 inch apart and flatten the tops.
- Bake for 8-10 minutes or until they lightly brown. Do NOT over-bake!
- Place a pumpkin spice Hershey kiss in the center of each cookie, press down.
- Cool on a cooling rack for several hours until the kisses re-harden.