Also, I need to sit myself down and actually read about light balance. This grey, dismal time of year is spreading a wintry bluish hue in all my photos. My apologies to all the pros out there. I am aware of it. Photography lingo can be intimidating for an obsessive perfectionist and I can easily see myself hunched over my camera all day while the world passes by. So I'm going to take a cue from Bob and take baby steps on this one.
(found on smitten kitchen)
* printer friendly Recipe *
- 2 3/4 cups all-purpose flour
- 2 tsp. of cream of tartar
- 1 tsp. of baking Soda
- 1/4 tsp. of sea salt
- 2 sticks (16 Tbsp) of butter at room temperature
- 1 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
Divide the oven into thirds and preheat to 400F. Line baking sheets with parchment paper and set aside.
In a medium bowl, Sift together the flour, cream of tartar, baking Soda, and salt. Set aside.
In a large bowl, beat the butter until creamy. Add 1 1/2 cups of the sugar and beat at medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Slowly add the dry ingredients and beat till combined. If the dough it too sticky and difficult to scoop, cover and refrigerate for 30 minutes.
In a small bowl, combine the remaining 1/4 cup of sugar and the ground cinnamon. Scoop out about a rounded tablespoonful of dough for each cookie. Roll into a ball and roll the ball into the cinnamon/sugar mixture. Place the cookies 2 inches apart and bake for about 10 minutes or until they begin the crack and the centers are set. Rotate the baking sheets half-way through your baking time. My cookies were done after 8 minutes, including the rotation time. Transfer to a cooling rack and allow them to sit for 5 minutes before removing them from the pan.