Wouldn’t it be great if the first day of spring were the official New Year? No slush, no snow, no freezing temperatures. No darkness and dreary winter days. After all, it is spring that is is a time of rebirth and renewal…a time of hope and change.I know there are many cultures that mark the first day of the year as the first day of spring. This year, I’ve decided to celebrate spring like I’ve never celebrated before.
Why? I’ve been either sick or injured sick since September. I lost half of the year and I’m still recovering. I want a do-over.
So I’m celebrating the New Year again. If nothing else, it’s a good time to pause and reflect on plans, hopes and dreams and ask, what can be done better? It’s a good time to figure out and recommit to what makes our lives worthwhile.
It’s time for a fresh start.
Who wants to join me?
Of course, I can think of no better way to celebrate than with dessert. To kick off the celebration, I made these incredibly addictive cookies that I know you’ll love. We haven’t stopped eating them since they came out of the oven. And the eggs…you’ll love the eggs.
Happy spring everyone. Here’s to hope and change!
Brown Sugar, Cinnamon & Vanilla Bean Cookies
250 g. butter
115 g. brown sugar
220 g. powdered sugar
1 tsp. vanilla extract
1 vanilla bean with contents scraped out and set aside
410 g. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tbs. brown sugar
120 g. sugar
2 tsp. cinnamon
Preheat oven to 350 degrees. In separate bowl mix flour, baking soda and nutmeg. Set aside. Cream butter. Blend in sugar, vanilla extract and vanilla bean contents. Add eggs one at a time, mixing after each addition. Add flour and mix until just combined. Do not over mix. Place dough in the refrigerator for 20 minutes.
In a small bowl mix sugar, brown sugar, and cinnamon. Remove cookie dough from the refrigerator. Scoop out a table spoon size portion and roll into ball. Roll ball of cookie dough into the sugar / cinnamon mixture. Place ball of dough on cookie sheet and press gently with palm of hand to flatten a bit. Repeat with remaining dough, spacing cookies at least an inch apart.
Bake at 350 degree for 10-12 minutes, until lightly brown at edges. Cool and serve with a glass of ice cold milk. The cookies will be slightly crunchy on the edges and chewy in the middle. If you want them to be completely crunchy leave out uncovered overnight.