I can't tell you the last time I made a batch of snickerdoodles and in all honesty, I wasn't a big fan of snickerdoodles. I have a slight issue with "too much" cinnamon. Don't get me wrong, I really like cinnamon, but in minimal doses. So this cookie hasn't been on my "favorite" list.
I was talking to one of the attorneys I work with about cookies and the snickerdoodle came up in conversation. Something along the lines of...."Teryll, what's the status of this very important legal document, you know, the one about the history and legalization of snickerdoodles?". Okay, maybe the conversation didn't exactly flow that way, but it sparked my interest to give them another try and bake a batch over the weekend.
I've recently been turned on to The Tasty Kitchen and have found great success with several other recipes. The snickerdoodle recipe I tried can be found here. Friends, the snickerdoodle has been resurrected. I chilled the dough for about 15 minutes in the fridge so that it was easier to roll into balls and roll into the sugar-cinnamon mixture before popping them into a 400 degree oven. The key is also not to overbake them, no more than 8 minutes. This cookie is soft, buttery, sweet, with a slight hint of cinnamon. It's divine and addictive. Perfect alone, with coffee, tea or milk. They would be delicious in an ice cream sandwich too. Go bake a batch, you know you want to.
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