DAY 2: MOONROCKS
When Marjorie Janes was growing up in Newfoundland, she and her older sister would make these plain cookies and watch them puff up. She dubbed them “moonrocks” and the nickname stuck. Janes, who now lives in Toronto, recommends red sprinkles for Valentine’s Day and brown for Thanksgiving. “My family is from Clarke’s Beach, Newfoundland, and the recipe goes back quite a long time, as I can remember,” she reports. “Always a treat and not too sweet.”
Moonrocks
Star Tested 1 cup (250 mL) light brown sugar 1/4 cup (60 mL) salted butter, at room temperature 2 large eggs, beaten 2 cups (500 mL) all-purpose flour 4 tsp (20 mL) baking powder 1/4 tsp (1 mL) table salt 1/4 cup (60 mL) milk (preferably 2 per cent) Red and green (or other coloured) sprinkles In a large mixing bowl, beat sugar and butter with electric mixer until fluffy, about 2 minutes. Beat in eggs.
In small bowl, whisk flour, baking powder and salt. Add to sugar-butter mixture in several batches, alternating with milk. Beat until dough forms.
Scoop dough by tablespoonful onto parchment-lined baking sheets, about 2 inches (5 cm) apart. If desired, press gently with fork. Dust with sprinkles. Bake in preheated 325F (160C) oven until puffed but firm, about 10 to 13 minutes.
Cool 5 minutes on baking sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
Makes about 36.