Well, I managed to make it home from Jersey, though running an errand in Queens on the way back did almost end our journey in a sizable snowbank. But I'm home safe in time for mother nature to dump more freezing rain and snow on us in two days. Think maybe it's January? Time has taught me the best thing to do in preparation for a snowstorm is stock up on canned items, make sure your thickest socks and sweatpants are clean, and have at least one type of cookie hoarded in your kitchen. These adorable little delights are a fun twist on a classic cookie, and since they're so quick and simple, it's a perfect recipe to make with kids on a snow day. Incidentally, having this recipe in your arsenal is a perfect excuse for always keeping Junior Mints in the house, which is never a bad thing.
1.5 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 tsp salt 1/4 tsp baking soda 1/2 cup vegetable oil 1/3 cup almond milk 1 tsp vanilla 2/3 cup sugar 30 Junior Mints Preheat oven to 350 F. Sift together flour, cocoa, salt and baking soda. In a separate bowl, blend together oil, milk, vanilla and sugar til completely combined. Add dry ingredients in 3 additions, and once completely blended it should be thick enough to roll into balls. Roll into 30 balls and place on lined cookie sheet. Bake for 6 minutes, then remove from oven and using a small metal measuring spoon (1/2 or 1/4 tsp works best), indent the middle to make the thumbprint. Place a Junior Mint in each indentation and return to the oven for 6 more minutes. Remove and let cool on the cookie sheet before moving to a rack and cool completely before storing in an airtight container.