For those of you who have been following my recent “adventures” (or lack thereof), you’ll know that I’ve been dabbling in the cool–and more than a little creepy–world of marketing.
The first thing I learned was to frontload important things. For example: I’m considering making a Facebook page for my blog and need your feedback!
So if you could take the 10 seconds it takes to click a few buttons for my “What would you like to see on my blog/Facebook page” poll at the bottom of this entry (right before the recipe for these deliciously unique cookies), I would really, really appreciate it.
Most of you are probably aware that every make you move on the internet is more closely tracked, watched, and targeted than the white whale from Moby Dick. You’re not in the Stone Age if you don’t use technology–you’re in the Stone Age if you think that privacy actually exists on the internet.
For instance: You know those mass emails you get from department stores or other businesses with the annoying tagline, “Click here if images do not display”? Now, if you are like me, I used to think this was just another weird mystery from the dark nebula of Internet Enigmas that I never managed to figure out.
I don’t know all the specific details, and I’m sure you can Google this yourself, but apparently many email tracking programs require a pixel to be fired before they can gather your location and other information.
So the instant you click that innocuous-looking little link, a pixel will fire from your specific address, allowing the tracker to log what device you’re using, your global coordinates, and a whole slew of other stuff about you that you didn’t even know you were doling out.
So….is it restraining order time or what?
(On my kitchen table: The Adventures of Caleb Williams, by William Godwin, father of Mary Shelley and husband of Mary Wollstonecraft. This novel is considered one of the first modern mystery novels.)
The bad news is that there isn’t much you can do about it, except be more wary when you click to random links from emails and stuff. It’s similar to that annoying function Facebook now uses to show other people when you’ve read their messages. I mean, what if I just want to sit there and ponder my response without somebody messaging me 5 seconds later to say, “So I saw that you saw my post–well?”
The good news is that you can use the very technology marketing companies use to track and stalk other people. Er, I don’t condone this technology. At all. No sirree.
Anyway, this is one of the many things I’m doing these days besides studying and productibaking. Right now, I believe I’m something like four books ahead of my baking.
Oops. Or do I mean yay?
The lucky thing is that when I do bake these days, all of my baked goods turn out, really, really good and really, really special–like these most amazing COOKIE BUTTER SNICKERDOODLE THUMBPRINTS.
Because let’s be honest: What goes better with cinnamon sugar cookies than cinnamony crushed ginger cookies, stuffed with more cookie butter, and topped with even more cookie butter?
Yeah. That’s what I thought.
Enjoy the recipe below–and please don’t forget to take this quick poll about what you’d like to see on my Facebook page!
Cookie Butter Snickerdoodle Thumbprints Note: Oops! I made an error the first time ’round and accidentally posted another recipe I had used. While that one’s also great, this is the one I actually used for these unique cookies. Enjoy! Original Recipe from gimmesomeoven–yum! Ingredients:
- 1/2 cup butter or margarine, room temperature
- 3/4 cup cookie butter (creamy or crunchy–whichever you have on hand)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- For rolling: 1/2 cup white sugar, 3-4 tablespoons ground cinnamon
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
- In a large mixing bowl, beat together 1/2 cup margarine, 3/4 cup cookie butter, 1/3 cup white sugar, and 1/3 cup brown sugar until light and fluffy (about 3-4 minutes). Beat in egg and vanilla, then add in dry ingredients (flour, baking soda, and salt) and stir until just combined.
- In a small bowl, combine 1/2 cup white sugar and 3-4 tablespoons cinnamon (more or less according to your own preference–I like more!). Roll dough into 1-inch balls and roll in cinnamon-sugar until generously coated. Place balls about 1 1/2 inches apart on prepared cookie sheet. (Note: The cookies won’t spread much, so you can place them closer together if you want to fit more cookies on one tray.)
- Bake cookies in preheated oven for 8-10 minutes, until golden brown. Remove from oven and immediately press the back of a spoon lightly into the top of each cookie so that it becomes flat. Spoon approximately 2-3 teaspoons of cookie butter onto the top of each indented cookie. If you’re hankering for another topping (and I’m not sure why you would be, but just in case), you can spoon basically any other type of nut butter or chocolate on top of each cookie.
- While you’re waiting for them to cool, don’t forget to take my quick poll above. Thanks, and enjoy!