Sunday, September 03, 2006
Snickerdoodle cookies are a traditional cookie sugar type cookie which are rolled into a ball and then rolled into a sugar cinnamon mixture before baking. New England cooks seemed to like making interesting names for the cookies so their apparent is no reason for the name. These cookies are very simple to make therefore the recipe is a very popular for cooking classes offered at most high schools. Below are three version of this popular cookie.
One recipe for the production of snickerdoodle cookies is as follows:
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cups white sugar
1 cup soft shortening
2 eggs, beaten
Heat oven to 400 degrees Fahrenheit (205 degrees Celsius), mix ingredients, and bake for 10 minutes or until crisp and light brown. Sprinkle generously with cinnamon while hot.
An alternative recipe uses only 1 cup sugar and replaces 1/2 cup of the shortening with butter. After those ingredients are mixed, the dough is rolled into 1 tablespoon balls and then rolled in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. They are baked as noted above
This is another recipe using butter
2 cups flour
2 tsps. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 cup softened unsalted butter
1-3/4 cups sugar
2 large eggs
2 tbsp. cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Place the first four ingredients into a sifter and -- naturally -- sift them together into a bowl. In another bowl, beat the butter and 1-1/2 cups of the sugar with an electric mixer until the mixture is light and fluffy. Add the eggs and continue beating until the whole has a smooth texture.
Gradually beat the flour mixture into the butter/egg/sugar combo until a smooth dough appears.
Now, the fun part: Pinch off pieces of the dough and roll them between your palms into tiny balls about an inch or a little more in diameter. Place the balls onto a plate or wax paper. Now, wash your hands!
In a tiny bowl -- a custard cup is ideal -- mix the remaining sugar with the cinnamon. One at a time, roll the balls in the sugar-cinnamon mixture. Place the balls about two inches apart on oiled cookie sheets.
This is important: Bake one pan at a time near the top of the oven for 8 to 11 minutes. Keep a watch on them so they don't become too brown -- you want the cookies to be a light golden brown around the edges.
Once done, after allowing them to settle outside of the overn for about a minute, transfer the cookies to wire racks and allow them to cool.
Marjorie Comer's snickerdoodles
Prep time: 20 minutes Cook time: 10 minutes Makes about 6 dozen
Marjorie Comer of Placerville, who provided this recipe, says snickerdoodles are delicious, easy to make and highly popular. She says they are better with lard and recommends not replacing it with butter or margarine.
1 cup of a combination of lard and shortening
1 1/2 cups sugar
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon, mixed
Mix shortening, sugar and eggs. Add dry ingredients and mix well. Roll into balls the size of small walnuts and dip in cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes at 400 degrees until lightly browned but soft. They puff up, then flatten out with crinkled tops as they cool.
Per cookie (using 1/2 cup shortening and 1/2 cup lard): 62 cal.; 1 g pro.; 8 g carb.; 3 g fat (1 sat., 1 monounsat., 1 polyunsat.); 7 mg chol.; 36 mg sod.; 0 g fiber; 4 g sugar; 43 percent calories from fat.