I have a serious weakness for two things - kitchen stores and sugary, cinnamon and ginger cookies. Out here in Chilliwack, it can be hard to find some specialty ingredients like coarse sugar and really great cinnamon, so the last time I was in Vancouver I made the trek over to Gourmet Warehouse.
The minute I walked in the doors, my fingers found my phone to tweet,
"Oh. My. God. Can I live here? #gourmetwarehouse"
Brightly coloured Le Creuset French ovens, jars of every spice I can imagine, and every gadget I've ever dreamed of was there ready to explore, run my fingers over longingly, and generally drool over. For over an hour I wandered through the aisles looking at everything again and again, making a mental note in my head of all the things I want to outfit my kitchen with; good cake pans, a crepe pan, oven mitts, another wire cooling rack, better measuring cups, a good paring knife, and more.
It's a good thing the store is 1 1/2 hours from my house, or I suspect I'd be there all the time. I showed a little self restraint and stuck to buying only what I went for, but in all honesty I've already planned my return. I dream about that shop, and all the wonderful things (at low prices!) that I can buy. At Christmas. Birthdays? Maybe just because? How about every time I go into Vancouver?
*sigh* So much to play with, so little time. I need to save my nickels, guys. I could likely blow $1000 in there in a heartbeat.
Do you have a favourite kitchen shop? Tell me below! After you try these cookies, of course. Crunchy with sugar and cinnamon, they are nice to tuck into a lunchbox or have with afternoon tea. Don't worry if you can't find sanding sugar or don't want to spend the cash on it. Just use regular granulated sugar.
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup fancy molasses
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1/4 cup coarse sugar
In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy. Scrape down the sides of the bowl and add the egg, molasses and vanilla, blending some more until smooth.
Measure the flour, baking soda, cinnamon and salt together in a medium bowl and stir with a fork. Add to the butter mixture and combine on low until you have a dough. Cover with cling film and put in the fridge to chill for about 20 minutes.
Pre-heat oven to 350 F.
Scoop the dough out in level tablespoons and roll into a ball. Roll them in sugar before placing about 1 1/2 inches apart on an ungreased cookie sheet. Bake cookies for 9 minutes. They will puff and the bottoms will turn golden. Remove to a wire rack and let cool. Store in an airtight container for 3-4 days, or freeze for a few weeks.
Makes about 2 dozen
Adapted from Canadian Living