Snow Falling on Maples

I watched the sky darken from my bright, active kitchen, as we baked chocolate cookies. It really is my favorite room in the house--we cook here, makes arts and crafts, share meals, and, at night, Mama and I sit and share a cup of tea and our days. Today, the sky had stayed light much longer than I expected, throwing off my sense of time--despite the snow, this is a clear sign that spring is on its way. It was well after 5 p.m. as the kids sampled their fresh, hot cookies. Oh, well. So much for dinner. And so, with snow still falling on a once-cleared, now covered landscape, I've got meatloaf reheating, corn steaming, rice waiting, and beans at the ready. It's not New Orleans weather, but the good times have rolled here all day.

-=-=-=-=-=-

Cocoa Crinkles

3/4 cup flour

1/2 cup whole wheat flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter, softened

1/2 cup sugar

1/4 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1 cup powdered sugar

Preheat the oven to 350F. Lightly grease two cookie sheets.

Stir together the flours, cocoa, salt, and soda in a medium bowl. Beat the butter and white and brown sugars in a medium bowl with an electric mixer until light and fluffy. Add the eggs and vanilla; beat until well blended. Add the flour mixture; beat just until blended.

Place the powdered sugar in a shallow bowl. Roll heaping teaspoonfuls of the dough into balls or spheres. Roll the balls in powdered sugar until they are all coated. Place 2 inches apart on the cookie sheets.

Bake for about 11 minutes or until the cookies are set and no longer shiny. Cool the cookies on the cookie sheets for 2 minutes. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen (my note: no way!)

Sesame Street Yummy Cookies Baking with Kids