I completely forgot to tell you about the AWESOME thing that I did last Thursday.
My friend, Amy, and I went to the movie theater for a Twilight MARATHON. We watched Twilight, New Moon, Eclipse, and Breaking Dawn Part 1. We were there from about 3:30 pm until Breaking Dawn ended at about 2:30 am!!! It was packed with other crazy ladies/girls like ourselves…..and a handful of dudes…and a toddler?! Weird.
I was worried that I would be too tired to make it through. 9:30 pm and I’m usually drooling in bed. But the time went pretty fast. There was a 30 minute break between movies, which was nice. And there’s a bar and a diner in the movie theater.
So, it was:
–go to the bar for a drink
–go to the diner for dinner
–squeal and try to contain excitement for Breaking Dawn
–wait in the parking lot FOREVER to leave
–fall into bed from 3 am to 8 am
Recipe from RecipeGirl
For the cookies:
2 sticks salted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
For the rolling sugar:
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
In a large bowl, cream the butter until fluffy in your mixer. Add in your sugars and pumpkin puree and beat well. Mix in your egg and vanilla extract.
In another bowl, whisk together flour, baking powder, salt and cinnamon. Add the flour mixture a little at a time into your wet ingredients, mixing at you go.
Cover your dough with plastic wrap. Chill dough in the refrigerator for at least an hour.
Preheat oven to 350. Line cookie sheets with parchment paper; set aside.
In a small bowl, mix together your rolling sugar ingredients.
Remove dough from the refrigerator. Use a cookie scoop to scoop out dough and roll into balls. Roll the balls in the prepared sugar. Coat them well. Place rolled dough onto your cookie sheets. Flatten your dough with the bottom of a glass or other flat surface. Sprinkle some more sugar on top of cookie dough.
Bake for 10 to 14 minutes. Let cool on cookie sheets for 5 minutes. Remove cookies and place on a wire rack to cool completely.
*Note: this cookies are more of a cakey texture. The pumpkin is subtle and it’s not a traditional snickerdoodle. They are a great cookie to go along with a cup of coffee or a cup of afternoon tea. These cookies also freeze very well!