When baking with brown sugar...

...have you ever noticed the way it moves? I had the unfortunate experience of dumping a fair amount onto the counter via a hole in the side seam of the bag.*  The granules, unlike white sugar, didn't stop moving once they landed in a pile... they sort of formed small clumps, and each clump shifted away from other clumps.  Maybe it's the molasses?  Maybe this is all too deep for a Sunday morning?  Yeah probably.  Anyway, the next time you bake with brown sugar, pay attention to how it moves.  It's intriguing, really.


Now: the point of this post- COOKIES!  I think I may start a new tradition of starting each week (if we count Sunday as the start of the week.  this seems less scary than Monday being the start of the week) with a new baking recipe.  This has the potential to be dangerous, but I think the risks may outweigh the benefits :-)

My mom is nice enough to forward the Yankton Observer to me each week, and I've recently discovered Ms Gloria Lippert's wonderful recipes!  Below is the recipe for the cookies I made this morning... cookies that I highly recommend because of the easy of preparation, quick baking time, and super soft consistency.  One idea for next time: more chocolate chips!

Sour Cream Chocolate Chip Cookies- Gloria Lippert

2.5 cups      flour

  .5 tsp        salt

  .5 tsp        baking powder

1    tsp        baking soda

  .5 cup       shortening

1.5 cups      brown sugar

1    tsp        vanilla

1    cup       sour cream

2    eggs

3/4 bag      chocolate chips

Mix dry ingredients together and set aside.

Cream shortening and sugar.  Add eggs, vanilla, and mix.

Add dry ingredients, sour cream, chocolate chips, and blend together well.

Bake on a lightly sprayed cookie sheet at 375° for 10 minutes or lightly browned.

Remove from oven and let it on cookie sheet for 5 minutes before moving to a cooling rack.

  *My family would probably tell you that I am the messiest baker and chef they've ever met.  This is true.