First rain of the season...

Yesterday I woke up to that wonderful, distinctive smell that comes with the first rainfall of the season... It had rained overnight and everything was moist. Not too heavy a rain, as the cars showed dirty raindrop marks on them, like it had just lightly sprinkled and not for long. I opened up the sliding back door, as I sat on my computer, I said to my younger son, Andrew, "There's that smell I love...the one that comes after the first rain..."

I think the feeling I get is one of anticipation, like it is officially fall and the holidays are on their way! Just like a certain song can evoke memories, so do scents hold many memories for us... Andrew remarked the other day, when he smelled an apple spice candle, "Mom, it feels like Christmas because last year we had that scent in our house at Christmastime!"

For me, it's the scent of pine that reminds me of Christmases long ago, when we always had a real tree. Since the boys were mobile, we switched to a fake tree one year and I have longed for a real tree the last couple of years. I think this year will be the year we treat ourselves to a return to traditional Christmas with the purchase of a real tree! Of course, that means the extra expense of purchasing a water-holding tree stand and the daily maintenance of watering the tree, but I think it will be well worth it. Perhaps we'll make it a family excursion and actually go cut one down like we did at times when I was growing up. That's the stuff memories are made of!

So, bring some autumn scents into your home...start stirring up those heartfelt memories...the season is quickly approaching! Here is a recipe to make your home smell wonderful:

Maple Spice Cookies

3 c. flour
3 Tbsp. cornstarch
1 c. (2 sticks) unsalted butter, room temperature
1 c. packed light brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. baking powder
3/4 tsp. salt
1 large egg
2 Tbsp. maple syrup

Coarse sugar, for sprinkling

1. Preheat the oven to 350 F. Line one or more baking sheets with parchment paper.
2. In a medium bowl, sift together the flour and cornstarch.
3. In a large bowl, with an electric mixer, beat the butter, brown sugar, cinnamon, ginger, cloves, baking powder and salt until light and fluffy, about 2 minutes.
4. Add the egg and maple syrup, and beat well. Add half the flour mixture and blend, then add the rest of the flour. Scoop the dough out of the bowl, form into a ball, wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. Divide dough in half and, working with one piece at a time (keep the other piece in the refrigerator to stay chilled), roll the dough out, flouring to make certain it doesn't stick, to a 1/8 inch thickness.
6. Cut out cookies with a 2- to 3-inch maple-leaf shaped cookie cutter. Using a spatula, remove cookies to parchment lined baking sheet. (Re-chill the dough if it gets too warm).
7. Sprinkle the cookies with coarse sugar. Bake for 8-10 minutes or until the cookies are lightly browned around the edges. Cool the cookies for several minutes on the baking sheet and then transfer to a wire rack to cool completely.

Makes 3 1/3 dozen cookies.

Enjoy!
Eliana