By Pat Ponzo
I got to have another Camp Nonna day with my big granddaughters, Sofia and Abby, and my daughter Jessie! Unfortunately, Jude was sick and didn’t get in on the fun.
Every year since the kids were little, we’ve made decorations and cookies—or some kind of yummy treat. It’s always been a fun tradition.
This year we made these crazy Jack-o’-lanterns out of cardboard boxes and newspaper strips.
I might as well share with you where I get a lot of my ideas…it’s from The Gooch! You may have seen him on Facebook. He’s a goofy guy with blond/white hair and dark glasses who is a real crafter. He likes to use products from Dollar Tree and Michaels.
You can find him on Facebook under The Gooch. He has millions of followers! I just love him cuz he’s so goofy!
Here are some pictures of us making our craft:
Okay, so they’re not beautiful, but they were lots of fun to make!
Then Came the Cookies!
Next, we made our fall cookies. This year it was Pumpkin Snickerdoodles!
Yum!
Ingredients
- 3 1/2 cups (about 14 3/4 oz.) all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 4 tsp. pumpkin pie spice, divided
- 1 cup (8 oz.) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 1/4 cups granulated sugar, divided
- 2 large egg yolks
- 1/2 cup canned pumpkin
- 1 Tbsp. vanilla extract
Directions
1. Combine the dry ingredients
Whisk together the flour, cream of tartar, baking soda, salt, and 3 teaspoons of the pumpkin pie spice in a medium bowl. Set aside.
2. Mix the butter and sugars
Beat together the butter, brown sugar, and 1 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 to 3 minutes.
Add egg yolks, pumpkin, and vanilla. Beat on low until just combined, for about 30 seconds.
3. Finish the cookie dough
With the mixer on low, gradually add the dry ingredients until combined.
Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
4. Make the sugar-spice mixture
Meanwhile, preheat the oven to 350°F. Line 3 large baking sheets with parchment paper.
Whisk together the remaining 1 teaspoon pumpkin pie spice and 1/4 cup granulated sugar. Set aside.
5. Scoop the cookies
Using a 2-tablespoon scoop, scoop the dough and roll it between your hands into a ball.
Place each ball in the spiced sugar mixture and roll until evenly coated.
6. Gently flatten the cookie dough balls
Place the cookies on the prepared baking sheet, about 1 inch apart. Using the bottom of a measuring cup or glass, gently flatten each cookie.
Repeat with the remaining dough and spiced sugar mixture.
7. Bake the cookies
Bake one baking sheet at a time in the preheated oven until the cookies are set around the edges, about 12 minutes.
Let them cool on the baking sheets for 5 minutes.
Nonna’s Note: They seemed to roll better if you refrigerate the dough for about 15 minutes.
That’s it!
They taste like autumn! 🎃🍪
Okay…Here’s My Latest Secret!
I’m going to share one more Camp Nonna secret with you.
Check this out!
We Are the Camp Nonna Coven!!
Guess what?
I ‘m learning how to do some stuff with AI—and it’s loads of fun!
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Maybe I’ll share some of my secrets with you. 😉
Until next time,
Pat
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