I’m taking a snow day today. No one will miss me — in fact, with the storm warning, I think everyone else is doing the same thing. Which is great, because I can look forward to curling up on the couch with Nuclear Structure from a Simple Perspective and getting my theory chapter FINISHED. Well, mostly, anyway.
(What, you came here for the food? Nuclear structure is much more interesting. No — seriously. Stop laughing. I mean it.)
The thesis is looming. It’s due in two months — a little sooner than I expected, because it’s hard to get five professors in the same place at once. A few of them seem to be allergic to this town, but hey, I’m not complaining. I have a DATE. A scarily soon date, upon which the equivalent of a book is due. So posts will be slim in the coming months, but I’ll come back after that with ideas and pictures and maybe even a blog makeover, or a move to a server of my own. For now, I’m just glad the cookies I made for the holidays turned out, so I can leave you with a little something to celebrate with.
Both of these cookies are variations on recipes from Williams-Sonoma’s Essentials of Baking. My brother gave us a copy for Christmas last year, and I’ve had good luck with the cookie recipes thus far. These are no exception. The gingersnaps are soft, fragrant, and chewy, and are the best molasses-based cookie I have found so far. The Mexican chocolate cookies are cute and seductive, all in one go. They have a rich chocolatey flavor with subtle hints of cinnamon and chile, and even the uncooked dough is addictive. So what are you waiting for — a snow day? Go make cookies, because frankly, it doesn’t feel like a holiday until you’re covered with powdered sugar and coming down from a serious sugar high.
I’m trying out a new recipe format. If you hate it, tell me!
Mexican Chocolate Cookies and Lemony Gingersnaps