Gabe’s in the kitchen baking. Let me just say that again. Gabe. My Gabe. My sweet husband, is in the kitchen baking. While I sit on the couch doing absolutely nothing except letting my mind shut-off and unwind from a rambunctious, albeit, typical day.
You see, my husband doesn’t do a lot of baking, let alone cooking. Sure he makes a mean quesadilla – tortillas perfectly crisped with a generous splash of butter in the hot skillet, cheese uniformly melted through and through and just the right amount of Cholula on the side. But baking, I don’t remember the last time I’ve seen this.
how he bakes
What’s even more astonishing is that I have not tried to micro-manage one bit. I did, however take out his butter for him at the moment he made mention of wanting to bake cookies. But rather than insisting he cream the butter and sugar longer or make sure he scraped the bowl making sure the batter just so I am relishing this moment. Taking in the sweet smells of cinnamon as they make their way to the couch, teasing me into thinking the cookies are ready when I know they have yet to be pulled from the oven. The comforting smell of caramelizing sugar assures me the time is near. I hear the kettle start to shake signaling the boiling water is ready to drip through the Chemex.
Beep. Beep. Beep.
Finally the oven sends out the alarm. I remain seated. The last drips of 200º water (Gabe is fastidious about coffee brewing) passes through the freshly ground coffee. And still I sit. Knowing that if I sit hear long enough freshly baked cookies will arrive, as will a cup of coffee in my favorite cup – he knows me so well.
my cup, his cup
Sure enough – cookies within arms reach, coffee in the other hand. He sits down next to me and turns on The Cosby Show. I love this man and he loves me.
the view from where I sit (Baron and I made a Candy shop today – in the background – we’ll tell you about it soon)
This recipe comes directly from SmittenKitchen who adapted it from Martha (Stewart, that is). Unlike his wife, Gabe follows a recipe to a “T”. While I was just going to keep my mouth shut and “oohhh” and “ahhh” over how wonderful the cookies were – and they really were, Gabe came to the same conclusion I did – they need a touch more salt. Gabe suggests adding a bit of salt to the sugar/cinnamon mixture so you’ll get a whisper of a salty tang in the midst of the spicy, sugary crackle. Did I mention that I love this man?
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. (SmittenKitchen suggests chilling the dough – we were too impatient)
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon (and salt – if you so choose). Use an ice-cream (or spoons) scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. If stored in an air tight container these cookies will keep for one week. Ha. That’s funny.
his cup, his cookie