Snickerdoodles
It’s almost
eleven-thirty at night on a Saturday and I am laying in bed blogging about
baking.
Apparently in the last
week I have aged twenty-seven years.
Last year when I did
the first ever Twelve Days of Treats, it was one of those things that sounded
like a really good idea in my head but then I wanted to kill myself when I
actually had to execute it. It was right up there with the AP Calculus class I
took my senior year in high school and when I decided I could handle being the
swim team captain and the sorority president at the same time.
But this year,
something is different. I can’t really put my finger on it, but this go round I
have a new found enthusiasm for baking.
So instead of dragging
my feet and making a treat that was already in my repertoire one night at a
time, today I spent six hours in the kitchen, baking up a storm. Including
redoing things I had already made for the blog and just really wanted to make
again.
Cough. Macarons.
Cough.
First on the list of
treats today was a cookie that I never really had as a kid, but have recently
fallen in love with.
The snickerdoodle is
reminiscent of both the cinnamon rolls my grandmother and I made when I was
young and the delicious sugar cookies I made with my mom.
Match made in Twelve Days
of Treats heaven.
You will need…
2
3/4 cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon fine salt
1/2
cup shortening
8
tablespoons (1 stick) unsalted butter, softened
1
1/2 cups sugar, plus 3 tablespoons sugar or colored sugar
2
large eggs
1
tablespoon ground cinnamon
Start by preheating the
oven to 350 degrees F.
Sift the flour, baking soda,
and salt into a bowl.
With a handheld or
standing mixer, beat together the shortening and butter.
Add the 1 1/2 cups
sugar and continue beating until light and fluffy, about 5 minutes.
Add the eggs, 1 at a
time, beating well after each addition.
Add the flour mixture
and blend until
smooth.
Mix the 3 tablespoons
sugar with the cinnamon in
a small bowl. In this case you can use sugar sprinkles that are holiday colors.
Roll the dough, by
hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar.
Flatten the balls into
1/2-inch thick disks, spacing them evenly on unlined cookie sheets.
Bake until light
brown, but still moist in the center, about 12 minutes.
Cool on a rack.
And them put them in
an adorable tin and share the doodle wealth.
Love and Beer Floats
Angela