As I stood in front of my weekly supply of fishie, graham and animal crackers, I decided that I was done buying this stuff for my kids. Completely insane, I know. See what I mean about that 40 year old brain?
I don't know what it was about the particular day, but I was courageous enough to leave that store without my usual arsenal of after-school snacks. You can imagine how well that went over with my kids. By the end of Day 2 of this experiment, I was just about ready to go bribe my neighbor for a cracker or two to calm the unruly masses. Then it happened.
That was over a month ago. Their rebellion against the anti-cracker Mommy ended that easily, never to be spoken of again. It was nothing short of miraculous.
Now, I know how completely ironic it is that I am telling you about this change in a post about cookies. However, you also know me well enough to know that I am all about the treats. I just wanted my kids to be better snackers so they could enjoy my beloved treats even more. Mission complete!
I finished baking these dense, chewy cookies on Saturday at 3:30 pm. All 30 of these rock star cookies were gone by the time I pulled dinner out of the oven. See....I haven't evolved into a nutri-nut Mom on you. I will always be here to hang with you in the deep darkness of all things delicious and not-so-nutritious. I've got your back. Always.
Note: If you are interested in making a cute little gift box like the one I made from a 12x12 piece of paper, just watch this video and follow the simple directions!
recipe from Ambitious Kitchen
(makes about 2 1/2 dozen)
1 C unsalted butter
1 1/4 C dark brown sugar
1/2 C granulated sugar
1 egg plus 1 egg yolk
1 tsp vanilla
1 Tb plain greek yogurt
2 1/2 C flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
Cinnamon Sugar for rolling:
1/4 C sugar
2 tsp cinnamon
1. Melt the butter in a medium saucepan over medium heat. Once the butter begins to foam, be sure to whisk continually or it may begin to boil over. Once it comes to a boil, it will take around 5 minutes to begin to brown. Continue to cook and whisk until the butter has reached a deep amber color and immediately transfer into a large mixing bowl so it stops cooking.
2. Add both sugars and whisk together. Beat in the egg, yolk, vanilla and yogurt until combined. Add all of the remaining cookie ingredients, switch to a wooden spoon and mix until thoroughly combined. Cover you dough tightly and refrigerate for three hours. If you refrigerate it longer, you will need to allow the dough to soften just a bit at room temperature before you can portion it out.
3. Preheat oven to 350 degrees. Portion out the dough balls into about 2 Tb each and roll. The dough will be stiff, but will soften a bit as you work with it. Roll each ball in the cinnamon sugar mixture until completely covered and place them on a ungreased cookie sheet. Bake for 8-10 minutes until the edges of the cookies begin just to brown. Cool the cookies on the sheet for 2 minutes before removing to finish cooling completely.