When it comes to Halloween desserts, we typically take a pass — those mini candy bars are festive enough.
But on this fresh fall day, after preparing the garden to plant tulip bulbs and breathing in that beautiful autumn air, we were inspired for a little baking.
recipe from Martha Stewart
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup unsalted butter at room temperature
1 1/2 cups sugar
2 large eggs
2 tbsp sugar
2 tsp ground cinnamon (we used our mixture of pumpkin pie spice)
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment ( or you can use a hand mixer).
Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low, gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 balls (1 3/4 inch), roll balls in cinnamon/sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cookies cool on wire racks.