I’m tired again… but at least today there isn’t as much crap laying around. I made a good dent in the debris yesterday. I made it to the gym this morning and came home to get meals ready and the hubby out the door. I took a shower after and decided I needed ten minutes of shut-eye while it was still dark outside. Long story short, ten became 15 and now I’m groggy, nursing a cup of coffee to motivate myself. I’d rather lie around the house all day. The oven is on, there are cookies baking, and I’d love to take Cody for a walk when it isn’t chilly out.
Last night kicked off the holiday season for me. While Carver was out bowling, I was making cookies and watching two of my favorite holiday movies: Elf, and Mickey’s Christmas Carol. I grew up watching the Disney movie, and it just doesn’t seem like the holidays without that movie – though the 80 degree weather probably doesn’t help. Today Elf is on again and The Polar Express is on, another great movie. I must have been exhausted last night watching these movies because I got into an internal conversation (with myself) about the themes of these movies: blind faith, trust, social expectations, sharing.
Best Molasses Cookies
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 stick butter, room temperature
- 1 cup brown sugar
- 2 tablespoons vegetable oil
- 1/3 cup molasses
- 1 large egg
- Granulated sugar for rolling.
- In a medium bowl sift together flour, spices, and salt.
- In the bowl of an electric mixer, whip butter and brown sugar until light and fluffy. Beat in vegetable, egg and molasses until well combined. Scrape down the bowl and beat again.
- Gradually add in dry ingredients and beat until well combined. Transfer dough to refrigerator (either in an airtight container or shaped in a disc and wrapped in plastic), let chill for at least 3 hours.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Spoon dough into 1-inch balls and roll in the granulated sugar. Place on baking sheet with two inches between each cookie.
- Bake for 9-10 minutes until the surface of the cookies cracks and looks just dry. Let cool on the sheets for 5 minutes, then remove to a rack to let cool completely.