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Freak Out Cookies


This past week, as I was bracing not only for my first ½ Marathon ever, but my first run farther than 11 miles, I also found out that my family was coming to town, I would be cooking dinner for them the night before the race, and instead of one person watching my run, there would be eight. Eight. Cue freakout.

Luckily, I had been planning on spending my pre-race time baking anyway. Baking, for me, has always been an invaluable retreat when I am stressed. From the process to the product, it is always a win-win situation. On one hand, I can control a specific set of factors for a specific outcome. On the other hand, what homemade baked good or dish doesn’t fill you with some measure of peace and nostalgia? I had known I would need a baking day, I just didn't realized how badly I would need it. I did, however, have just the right recipe in mind.

[caption id="attachment_75" align="aligncenter" width="576"]Mrs, Sigg's Snickerdoodles, or Freak Out Cookies Mrs, Sigg's Snickerdoodles, or Freak Out Cookies[/caption]

I have been craving homemade Snickerdoodles for weeks now and found the perfect recipe in Mrs. Sigg's Snickerdoodles. These cookies come out on the soft side with just the right amount of crunch.


½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 tsps vanilla extract
2 ¾ cups all purpose flour
2 tsps cream of tartar
1 tsps baking soda
¼ tsp salt
4 tbsps white sugar
4 tbsps ground cinnamon

1. Preheat oven to 400 degrees F.
2. Cream together butter, shortening, 1 ½ cups sugar, eggs, and vanilla. Blend in the flour, cream of tartar, baking soda, and salt.
3. In a separate bowl, mix tbsps of sugar and cinnamon. Roll dough into equal size balls and roll in cinnamon sugar mix until coated evenly.
4. Place balls about 3 inches apart on an ungreased cookie sheet and bake for about 8 minutes.

*I always take the cookies off of the cookie sheet once they are removed from the oven so they do not continue baking on the sheet.

3 Down, 6 to Go: The Bronx 10 Mile!


This morning, my race was the Bronx 10 Mile race with the New York Road Runners. I must confess, although I did some light runs this week, I completely dropped the ball on running during vacation. In other words, almost 2 weeks of no running before my longest race to date and I definitely began to regret not feeling more prepared.

But on the other hand, while I may not have followed textbook prep, I have run 9-10 mile distance runs each week for maybe 2 months now, and have felt very comfortable with them. For this reason, I was also really excited to run a race longer than six miles. Really excited.

My very Bronx-savvy Mister drove up with me and we quickly found the starting area where I was faced with a single fateful choice: Right, towards the gauntlet of port-a-potties (and what looked like four hundred people in line) or left, towards the start. About thirty-five percent of me wanted to go right, but ninety-nine percent of me is impatient. Left it was.

I dove into my orange coral, waved good bye to the mister, and was off at 8:00 am sharp. I still can't get used to running in the middle of New York City streets, a la the Percy Sutton. This race was roughly five miles down the Grand Concourse, a small loop, and then back down on the other side of the road. It was so quiet it was almost eerie; after we left the majority of the spectators the loudest sound was thousands of feet pounding. I did like that this course doubled back because right as I began to feel worn, the lead runner passed us- and behind him, more elite. Between seeing other people kill it and the enthusiasm from runners cheering for them, I found my second wind which carried me well into mile 8.

Can't lie, mile 8 hurt and by mile 9 I was literally counting down the streets to the finish line and praying that it would emerge on the horizon soon, partially because I was eager to meet my goal of finishing sub 1:30. Which I did! Barely! But I will happily accept 1:29:49. Very happily.