Autumn Spice Cookies

Here's what they look like when they're finished!

Normally, the first cookies I send to my son after he has deployed is a time tested kid (and soldier) approved batch of homemade Chocolate Chip Cookies.  But, Buddy is not deploying yet, hence I did not think it was appropriate to present these cookies at this time.  There is another side to my stints of cookie baking, though.  Besides an outlet for the various stresses in my life, sometimes they are simply my way to celebrate... especially the changing seasons.

Somehow to me, Autumn is the most exhilarating season, and by far, the beginning of my most favorite time of year.  Of course, this type of statement is very subjective and generally starts long discussions (or arguments) on how incorrect I am.  I understand that for most, this time of year signifies an end; an end to sultry weather, lazy days, swimming pools, trips to the beach, and Summer breaks.  However to me, rather than focus on what is ending, I like to embrace what is beginning; crisp weather, fires in the fireplace, harvest moons and a shift in tastes and flavors.  I created this cookie recipe to highlight that shift.

Cookware:

    Ingredients:

      Directions:

      1. Preheat oven to 350° F.
      2. Cream together shortening, margarine, powdered sugar, brown sugar, corn starch, vanilla and egg with electric mixer until light and fluffy... between 3 - 5 minutes. Use the spatula to scrape the sides of the bowl often to ensure an even mixture of the ingredients.
      3. Add cream of tartar, baking powder, baking soda, AllSpice, cinnamon, nutmeg and salt and continue to beat with electric mixer for about a minute.
      4. Mix in flour with a wooden spoon, making sure it is incorporated thoroughly into all the dough down to the bottom of the bowl.
      5. Cover the bowl with aluminum foil and refrigerate for about an hour until dough is firm
      6. Drop the dough onto a cookie sheet using the cookie scoop.  Flour the bottom of the flat bottomed glass and use it to push the dough down until it is about 1/4 inch thick.  Remember to keep the bottom of the glass flowered to prevent the dough from sticking to it.
      7. Bake for 10 minutes until cookie edges are lightly browned
      8. Cover the cookie rack with aluminum foil – mainly to keep crumbs from falling to the counter below, but also to give the cookies a smooth surface to cool on.
      9. Remove the cookies from the cookie sheet using the pancake turner and place them on to the cookie rack to cool.
      10. Frost with the cream cheese frosting after the cookies have cooled.
      11. Sprinkle liberally with the decorative sprinkles.