Snickerdoodles. Who doesn't like Snickedoodles? I don't think I've ever known anyone who didn't like them. It has been many years since I made them, so I thought it was time to get busy in the kitchen.
I made the dough after dinner on Thanksgiving and put it into a Ziploc bag and placed it in the refrigerator overnight. The next morning, I took it out and started preparing the cookies.
A little bit of dough pinched off and rolled in my hand. Then rolled in a sugar and cinnamon mixture and placed on a cookie sheet lined with a silpat. These are about 1" in diameter. Into the oven they go for 8-10 minutes. The idea is not to cook them too long because you want them to be chewy.
And this is what emerges. Beautiful Snickerdoodle cookies.
I let them cool on the silpat for just a couple minutes.
Then I moved them to stacking cooling racks to cool completely. After a couple minutes out of the oven you can move them to the cooling racks by hand. I prefer to use my fingers to do this rather than a spatula. The spatula drags along the underside of the cookie or catches on whatever surface they are on and they end up misshapen. I don't like that. If you use your fingers you do not have that problem.
A beautiful container of cookies. I lined the container with parchment paper and then filled it to the brim with cookies. I did not put a Hershey Kiss in the center of each as some people do. Either way they are delicious. I will give you the recipe in this post. I shut down the Food and Entertainment pages because I did not like the way they worked. All you could do was add a recipe to a long list of recipes rather than making a separate page for each recipe. If I just give the recipe in the related post, then you can do a search within the blog posts and find it much easier. We are all about streamlining and making things easy at WTCA.
Snickerdoodles
INGREDIENTS:
1 cup shortening
1-1/2 cups white sugar
2 eggs
2-3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix together the shortening and 1-1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
I made the dough after dinner on Thanksgiving and put it into a Ziploc bag and placed it in the refrigerator overnight. The next morning, I took it out and started preparing the cookies.
A little bit of dough pinched off and rolled in my hand. Then rolled in a sugar and cinnamon mixture and placed on a cookie sheet lined with a silpat. These are about 1" in diameter. Into the oven they go for 8-10 minutes. The idea is not to cook them too long because you want them to be chewy.
And this is what emerges. Beautiful Snickerdoodle cookies.
I let them cool on the silpat for just a couple minutes.
Then I moved them to stacking cooling racks to cool completely. After a couple minutes out of the oven you can move them to the cooling racks by hand. I prefer to use my fingers to do this rather than a spatula. The spatula drags along the underside of the cookie or catches on whatever surface they are on and they end up misshapen. I don't like that. If you use your fingers you do not have that problem.
A beautiful container of cookies. I lined the container with parchment paper and then filled it to the brim with cookies. I did not put a Hershey Kiss in the center of each as some people do. Either way they are delicious. I will give you the recipe in this post. I shut down the Food and Entertainment pages because I did not like the way they worked. All you could do was add a recipe to a long list of recipes rather than making a separate page for each recipe. If I just give the recipe in the related post, then you can do a search within the blog posts and find it much easier. We are all about streamlining and making things easy at WTCA.
Snickerdoodles
INGREDIENTS:
1 cup shortening
1-1/2 cups white sugar
2 eggs
2-3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix together the shortening and 1-1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
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