Cooking sidebar

So I know this blog is supposed to be about my journey into librarianship. I’ve tried to share some of my thoughts on what I’ve been learning, my experiences in a public library and my hopes for the future – both mine and the future of the field. I know that it at times has strayed into book review territory, but I justify that with the fact that while librarianship is now about many things, it is still about books. But I’ve avoided sharing with you my love of a single activity that has little to do with libraries. But as I considered posting about how I managed the stress of the two hardest classes of the entire program being crammed together into one summer, I realized that cooking is actually a huge part of my life as a library student. When I need to unplug from stress of writing 20- to 30-page papers, I cook. When I can’t quite synthesize a thesis from an idea that’s only half-formed, I cook while the smart half of my brain thinks.

It’s not just for those of us in school, either. Often I relax after work by cooking. Or, the day before my big job interview, I also cook to ward off the nerves. So, cooking really is a large part of my life, and a big part of what helps me stay a positive, optimistic librarian. So, I’d like to share a quick recipe that everyone should make right now. It screams fall and is also happens to now be my favorite cookie ever. EVER.

Pumpkin snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles
from Sweet Pea’s Kitchen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

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