By Teri Cayton
The Parsons Advocate
The Weather Tech Floor Liners in my truck sure paid off recently. I had Ripley out with me and it was early. She had eaten her breakfast like always and we started out. About half way through the trip I looked over and she had thrown up all her breakfast. Luckily it all went on the floor liner.
Just a quick toss into the weeds, a Clorox wipe and we are good to go. They are a very good investment, although they are a little pricey. They have saved my butt many times over from snow melt, mud and of course the above mentioned stuff. Momma Said, “Be prepared for the unexpected and you will be prepared for anything.”
Prayers go out to everyone in the path of Hurricane Ian. We are just going from one natural disaster to another this year. I even heard that this hurricane may even make it all the way up to Canada. This just shows how the warming effect of the ocean is disrupting everything. If the ice caps keep melting we may have beach front property here in West Virginia. Momma Said, “I want to keep the mountains as mountains not have the tops of them looking like islands.”
Caramel Apple Snicker Doodles
Ingredients
COOKIES
- 2 ½ cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ½ tsp. salt
- 2 packets apple cider drink mix, .74 oz. each
- 2 sticks unsalted butter, softened, 1 cup
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup caramel bits, like Kraft brand
TOPPING
- ¼ cup granulated sugar
- 1 tbsp. cinnamon
Instructions
- In a medium mixing bowl, combine the flour, cream of tartar, baking soda, salt and apple cider drink mix. Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer for 2 minutes. Beat in the eggs. Mix in the caramel bits with a spatula. Slowly add the flour mixture to the wet mixture, mixing until the flour is just combined.
- Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes.
- Preheat the oven to 350ºF.
- In a small bowl, mix together the cinnamon sugar topping.
- Remove the dough from the fridge. Using a small cookie dough scoop, scoop dough and roll it into a ball. Roll the ball into the cinnamon sugar mixture. Place them on a baking sheet lined with a silicone baking mat. Bake for 9-11 minutes or until the tops become a little crackly. Allow the cookies to cool for 5-10 minutes before moving them to a cooling rack or eating them!