Awkward-looking and unthreatening. Just like I like my men.
Last night, in some convoluted twist of fate, I ended up at this club, er, lounge in Dupont called Play. I quickly concluded that no one should ever go there unless they are one or more of the following:
a. German and looking to socialize with fellow countrymen
b. A lonely woman interested in meeting up with a forty-something sexual predator
c. A house music enthusiast who enjoys dancing for forty minutes at a time to THE SAME BEAT
d. Someone whose extracurriculars of choice include lines of cocaine, pumping iron, and wearing sunglasses indoors, especially at night
Don't worry, if you're an anorexic who wears band-aid-sized clothes, you'll fit in just fine. Needless to say, I did not.
The whole thing left me happy I was a drug-free, normal-sized American with arguably decent taste in music.
If you're looking for a shot of normalcy in your everyday, these cookies should do the trick. Wholesome like Sandy and easy like Rizzo, there's no excuse not to make them every once in a while. Sure to win over even the sleaziest lounge lizard.
Sugar Cookies
Recipe adapted from The Gourmet Cookbook
Makes about 18 cookies
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1/2 cup vegetable oil
1 egg, lightly beaten
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups all-purpose flour
parchment paper
1. Preheat oven to 375 degrees.
2. Whisk together both sugars in a large bowl. Whisk in oil, egg, vanilla, salt, baking soda, and baking powder until combined.
3. Add flour and stir until dough forms. It will be dry and slightly crumbly. Add a tablespoon or two of water if it is too dry.
4. Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto baking sheet. (I used a measuring spoon for this.)
5. Flatten balls of dough with the flat bottom of a glass dipped in granulated sugar. Sprinkle cookies with extra sugar or sprinkles. (Jimmies, if you live in Minnesota.)
6. Bake cookies until set but still pale, about 8-10 minutes. Transfer to racks to cool.
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