This was on our 100 mile drive through Immigration Canyon, East Canyon, and Morgan. Ahh, I just love this drive. We got out at the top and enjoyed the scenery for a few minutes. I'm so glad we did. It was worth the freezing hands and nose.
Levi was so excited that he booked it down the trail. Above, Justin is chasing him (along with Corbin and Taylor). Below, after a few falls he was still jumping with excitement. Why did I keep him in his Sunday clothes when we left for the drive?
Taylor was okay with his fall too.
Levi was so excited to get a taste of what is to come in just a few weeks.
Snow. But I want to enjoy the fall leaves just a little longer.
Would you like to taste a little more fall? Here is my most favorite Molasses cookie ever! They are so soft and crispy and delicious.
Molasses cookies
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top.
They’ll puff up while they’re baking and as they cool they’ll flatten. Enjoy.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top.
They’ll puff up while they’re baking and as they cool they’ll flatten. Enjoy.
