The sun is out, the birds are chirping, and it’s the perfect time for Springtime treats. Not today. These look pretty normal and appropriate for this time of year. Well, visions are not always as they seem.  Turns out these are a very fall/winter cookie bar. Step 1: Gather ingredients: flour, butter, baking soda, salt, egg, cinnamon, cloves, ginger, brown sugar, raisins, molasses. Yeah, so, that’s pretty much gingerbread. Too late now. Oh, and don’t worry about that stuff floating in the molasses. It’s just cooking spray so it comes out of the measuring cup. Step 2: Whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.  When you try to do this with one hand while holding a phone, the bowl just spins. Step 3: Beat butter and sugar.  Step 4: Add egg.  Step 5: Add molasses. It started smelling good. Step 6: Add dry ingredients.  Step 7: Add raisins and stop.  Step 8: Cover with plastic wrap and refrigerate for 3o minutes.  You should have seen me after this. Right when that went in the fridge, I cooked something. Cooked. It was another Martha recipe and it was pretty good. And it took just about 30 minutes! Step 9: Divide dough in half and form into 12-inch logs.  Uh oh. I didn’t realize logs would be involved (but duh). I hate logs. Step 10: Bake 20-22 minutes. Remove when still very soft to the touch.  Whoa! They really grew! Step 11: Let cool completely, then slice into 2-inch bars.  I thought 2 inches was way too wide, so I went smaller. I also cut them in half for serving. Link to original recipe Yields: About 30 I got: About 40 I’m not sure how I was supposed to get 30 by keeping them full length and 2 inches wide. OMG I just noticed that the recipe on the website says 1-inch bars, but the app said 2! *insert raging emoji here* Start time: 8:45 End time: 11:00 (2 hours, 15 mins) – includes cooling time Martha’s estimated time: *crickets* What did I learn? 

• These are appropriate for any time of year. Although they taste like winter, they were a big hit at work.
• This is a log cookie I don’t hate. It’s because you cut it after baking. Okay, I know it doesn’t count as a log cookie.

What do I need to learn? 

• Why was this okay to remove when it was very soft, but other cookies would be totally doughy if I did that?
• How can you tell when something is golden brown if the dough is dark brown to begin with?
• Who is the hermit? Do you eat these when you’re a hermit because the weather is frightful?

I’m feeling like I’m back in the groove and ready to bake consistently again. See ya peeps later! The holiday plate is appropriate, right?