This is one of our favorite fall treats and a super simple recipe to use when baking with children. This recipe makes about 3 dozen medium-sized cookies. They are light, sweet and crunchy and get their golden color from cornmeal. The whole house wafts with cinnamon when you bake these too. Here's my recipe:
HARVEST MOON COOKIES
Into the mixer bowl combine:
1-1/4 cups sugar 1/2 cup (1 stick) butter 1 large egg 1/2 teaspoon vanilla
Into another bowl combine:
1-1/2 cups flour 3/4 cup yellow cornmeal 1/2 teaspoon baking powder 1/4 teaspoon salt
Into a sandwich-size plastic bag:
1/4 cup sugar 1 tablespoon ground cinnamon
Pre-heat oven to 350 degrees.
*Lightly grease cookie sheets if they aren't the non-stick variety.*
1. Cream together butter and sugar. Add egg and vanilla until blended. 2. Gradually add dry mixture until soft dough forms. 3. Drop dollups of dough onto a lightly floured surface; roll into 2" balls. 4. Toss & coat balls in cinnamon-sugar mixture inside plastic bag. 5. Place balls on cookie sheets about 3" apart. 6. Flatten gently to 1/4" with bottom of a glass. 7. Bake for 12-15 minutes or until golden around the edges. 8. Cool for 2-3 minutes before removing to cooling rack. 9. Store in airtight containor when completely cooled.
I got a new bike! Actually, it was a birthday present from the Mister. We live in a bicycle friendly community with miles of trails and paths and have been going out on the weekends exploring new places. I needed a light-weight, easy-to-access camera bag to wear on our bicycling ventures and made this one from an ordinary dishtowel. It's lined with pretty fabric and padded with quilt-batting. The shoulder-strap is long enough to wear across my body so it doesn't slip off when I'm on my bike. The buttons are sewn on to reinforce the strap. I can just slip it off and drop the whole thing right into my purse.