Makes approx. 36 cookies
1 tsp District Spice Hand in the Cookie Jar or Pumpkin Spice blend
1 1/4 cup brown sugar
3/4 cup unsalted butter (12 tbsp or 6 oz)
1 egg
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp sea or pink Himalayan salt
Preheat oven to 375 degrees.
Cream butter and sugar, until lightly whipped.
Add egg, and continue to cream mixture.
In a separate bowl, mix flour, baking powder, salt, and District Spice blend.
Slowly add the dry mixture to the wet mixture, and continue mixing until a firm, uniform dough forms.
Line a baking sheet with parchment paper.
Use a melon baller, or other utensil, to create dough balls, approx. 1 1/2 inches in diameter. Place dough balls onto the baking sheet, approx. 2 inches apart, and lightly press down to deform each ball, and prevent them from rolling off baking sheet.
Bake cookies for 10-12 minutes
Remove cookies from baking sheet, and place onto cooling rack or plate.
Serve after cooling, and store leftovers in an airtight container.
