Pumpkin Snickerdoodles

Yes, I stole this picture. These are amazing! I ate a dozen for dinner tonight (and then took a dozen Tums). That was a bad idea. But if you can manage to just eat 1 or 2, you'll be fine. 

3 1/4 cups all-purpose flour

3 1/2 tsp cornstarch

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

1/2 + 1/8 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1 cup granulated sugar

3/4 cup packed light brown sugar

1 cup unsalted butter, softened

1 large egg yolk

3/4 cup canned pumpkin puree

1 1/2 tsp vanilla extract

For Rolling:

1/4 cup granulated sugar

1 1/2 tsp ground cinnamon

Directions: 

1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside. 

2. In another mixing bowl, cream together butter and sugars until combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. With the mixer, gradually add the dry ingredients to the butter mixture. Keep covered in the fridge for at least 45 minutes. 

3. In a small bowl, mix together the sugar and cinnamon. Scoop dough into about a 2 Tbsp sized ball, forming a ball with your hands, of course. Toss ball of dough in the cinnamon and sugar mixture until covered. Then place on a baking sheet, spacing cookies about 2 inches apart. 

4. Preheat oven to 350. Bake for 13-15 minutes. Do not under bake. They're still gross hours later. 

Hamburger Soup

A classic from the Woods Cross cookbook. That thing was published in 1988! Aaron and Lori weren't even born! I went into panic mode today when I realized it's not in any of the cookbooks we've made together and it's not on this website (well, now it is). Just in case your copy of the Woods Cross cookbook is disintegrating or you don't even have one to begin with, here you go. This soup reminds me of home and the old days. :)

1 lb. hamburger

2 c. diced carrots

2 c. diced potatoes

1 c. diced celery

2 T. parsley, chopped fine

1 medium onion, chopped

1 1/2 tsp. garlic salt (I used 2 cloves fresh garlic)

1 tsp. sugar

2 1/2 c. tomato juice

1/2 c. beef broth

1 T. tomato paste

1 large bay leaf

1 T. Worcestershire sauce

5 c. water

3 1/2 tsp. salt

1/4 tsp. pepper

1/4 c. pearl barley

Brown the hamburger until almost all the pink is gone, drain. Add onions and garlic to the hamburger and cook until onions are translucent. Transfer meat mixture to a large soup pot. Add the rest of the ingredients to the soup pot. Bring to a boil. Reduce heat to simmer, cover and cook for at least one hour. Stir occasionally. Before serving, remove bay leaf. (I made a few changes out of necessity, but it ended up making the soup taste even better so I included my changes. Also, I never have pearl barley.)