Post by grumbles on Jul 5, 2007 19:38:34 GMT -5
Enough about trails. Let's talk about food!
Snickerdoodles
the dough:
1 c butter
2 c sugar
2 eggs
2 tsp vanilla
1 Tb corn syrup
1/4 tsp salt
1/4 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
3-3/4 c flour
the dip:
1/4 c sugar mixed with 1 tsp cinnamon in a small bowl
1. beat butter until soft, then add sugar and mix thoroughly.
2. add eggs and vanilla and mix thoroughly.
3. add rest of ingredients except flour. mix. add about half of flour. mix. add rest of flour. mix until well combined.
4. chill dough for an hour or so. the colder it is the easier it is to work with.
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5. preheat oven to 375º
6. roll into 1-1/2” balls, dip into cinnamon+sugar dip, place on baking sheet about 2” apart and bake for 10 minutes or until golden brown.
7. let cool on the baking sheet for a few minutes then transfer to a wire rack* and let cool.
notes:
- recipe kind of assumes you have a big kitchen aid-ish mixer. i think the recipe should work in a cuisinart as well. if you’re using a hand mixer, let the butter come to room temperature first, and you may need to cut the recipe in half as well. if you’re mixing this by hand, enjoy the workout.
- this recipe yields kind of a flat cookie. if you want the end result to be puffier, add 1/4 c of flour. (i prefer these because they end up flat and it’s easier to carry away a whole stack of them at a time from the aid station.)
- the baking time on these can vary a whole bunch, depending on the size of the cookies and how crispy you like them. until you get it figured out, maybe peak in on the first batches after 6 minutes or so.
- convection oven: 350º for about 6 minutes.
* forget the wire rack: put a long strip of plastic wrap down on your counter and transfer the cookies from the cookie sheet to the plastic wrap. after they cool, transfer to an airtight container. then pull the plastic wrap off the counter and throw it away. totally beats cleaning off the counter when you’re done.
Snickerdoodles
the dough:
1 c butter
2 c sugar
2 eggs
2 tsp vanilla
1 Tb corn syrup
1/4 tsp salt
1/4 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
3-3/4 c flour
the dip:
1/4 c sugar mixed with 1 tsp cinnamon in a small bowl
1. beat butter until soft, then add sugar and mix thoroughly.
2. add eggs and vanilla and mix thoroughly.
3. add rest of ingredients except flour. mix. add about half of flour. mix. add rest of flour. mix until well combined.
4. chill dough for an hour or so. the colder it is the easier it is to work with.
-------
5. preheat oven to 375º
6. roll into 1-1/2” balls, dip into cinnamon+sugar dip, place on baking sheet about 2” apart and bake for 10 minutes or until golden brown.
7. let cool on the baking sheet for a few minutes then transfer to a wire rack* and let cool.
notes:
- recipe kind of assumes you have a big kitchen aid-ish mixer. i think the recipe should work in a cuisinart as well. if you’re using a hand mixer, let the butter come to room temperature first, and you may need to cut the recipe in half as well. if you’re mixing this by hand, enjoy the workout.
- this recipe yields kind of a flat cookie. if you want the end result to be puffier, add 1/4 c of flour. (i prefer these because they end up flat and it’s easier to carry away a whole stack of them at a time from the aid station.)
- the baking time on these can vary a whole bunch, depending on the size of the cookies and how crispy you like them. until you get it figured out, maybe peak in on the first batches after 6 minutes or so.
- convection oven: 350º for about 6 minutes.
* forget the wire rack: put a long strip of plastic wrap down on your counter and transfer the cookies from the cookie sheet to the plastic wrap. after they cool, transfer to an airtight container. then pull the plastic wrap off the counter and throw it away. totally beats cleaning off the counter when you’re done.
Thanks so much for making them for us!
(hopefully this works, I'm not sure about posting pictures here!