Posts Tagged ‘cookies’

Experiments with Snickerdoodles

What do you do when you have leftover cream cheese icing? My first thought was brownies with cream cheese icing. My daughter had other ideas, though – sandwich cookies a la Great American Cookie Co. So I made Snickerdoodles using the recipe I’ve posted before. I divided that dough in half and added 1/4 cup cocoa to half of the dough. Mmmm mmmm good!

What would I do different? I would perhaps flatten the cookies more, and I would probably use less cocoa. To tell you the truth, the chocolate version would probably work better if I made a completely separate batch so I could adjust the flour measurement. It tasted fine, but the dough was a little denser.

The whole point was to use up the cream cheese icing, but I think the icing itself was a little too thin. I’m not sure if adding a bit of powdered sugar at this point (several days after making the icing) would have worked out, but I think I would try next time.

Was  I disappointed? Not at all. Well worth a try if you’re so inclined!

The Best Snickerdoodles

Back in January, I briefly mentioned the snickerdoodles I made on Christmas Eve. I made them again yesterday, and they again turned out amazing. Not long ago, I read a blog post (I think – it may have been something I saw on Pinterest) where someone mentioned that they have had a hard time finding a snickerdoodle recipe they really like, because all the recipes she tries come out crunchy and she prefers chewy. Well, this recipe results in light, slightly chewy snickerdoodles. Because they were so perfect, I’m posting the recipe here.

 

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

1/4 cup sugar
1 Tbsp ground cinnamon

Preheat oven to 400 °F. Cream the butter, sugar, and shortening. Add eggs one at a time.

In a separate bowl, stir together the flour, cream of tartar, baking soda, and salt. Gradually add to the butter mixture, using the lowest setting on the mixer.

In a small bowl, mix together the 1/4 cup sugar and cinnamon.

Shape dough into small balls (about an inch or so). Roll in the cinnamon-sugar mixture and place on an ungreased cookie sheet about 2 inches apart.

Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to a wire rack.

Truly, these are probably the best cookies I’ve ever made. They’re incredibly easy to make and pretty foolproof. Amazingly, I only ate 2 yesterday…

 

snickerdoodles

Salty Oatmeal Cookies

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What’s a day off without baking? Today I baked the Salty Oatmeal Cookies from All Cakes Considered. Wasn’t sure what to expect – oatmeal cookies with salt on top? Could they really be as good as Melissa Gray claims? Yes, yes they could be.

This is an interesting recipe, as it uses rice flour instead of wheat flour. The result is one of the most delicious cookies I’ve ever baked. You can find the recipe here. Make these cookies. You won’t be sorry.

Cowboy Cookies

Cowboy Cookies

Continuing on in my quest to bake everything in All Cakes Considered, I have now reached the section on non-cakes. I can’t remember the name of the chapter, but basically Melissa Gray inserted a section in the middle that includes various non-cake recipes, since by this point the baker is probably tired of cake. She’s pretty much right! I have baked all but 2 of the cakes so far – I skipped the Faux Fruitcake and Martha Washington’s Great Cake, both of which I’ll come back to around Christmas.

The first recipe in this section is these Cowboy Cookies. Basically an oatmeal cookie base, but you add 1 1/2 cups of whatever  you want – chocolate chips, raisins, nuts, etc. I chose to use white chocolate chips and semisweet chocolate chips (both Ghirardelli, my brand of choice). The recipe calls for shortening instead of butter, which keeps them chewy instead of crispy. They’re quite good, if a bit on the sweet side. If I make these again, I’ll add something a little salty to balance it out. I think butterscotch chips or toffee would be good. Maybe crushed pretzels. Lots of possibilities.

Sunday Baking

The title of this post is a bit misleading, as I am not baking this Sunday (I did that on Friday this week).I was remiss in posting about baking over the holidays. Today I’m going to share pics of my various baked goods that I’ve neglected to post over the past several weeks.

On Christmas Eve I baked snickerdoodles for Santa. I had actually planned to bake these on the 23rd, I think, but I ran out of time. Or oomph. I almost didn’t bake them on Christmas Eve, either, but I decided at the last moment to do it, even though I was tired and still hadn’t finished crocheting Eli’s monster. The plan was almost ruined when the sink stopped up and we ended up with a massive link under the sink. Fortunately, Jimmy found his hidden handyman skills and was able to fix the sink and we were able to clean up the mess and get on with the baking. The snickerdoodles turned out amazing, too!

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On Christmas morning, I always make a breakfast casserole. If I didn’t make this, my daughter might actually disown me. This is easy and delicious!

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On the 26th, we enjoyed the company of our dear friends, Cathy and David. Of course I had to bake a cake. I got to use my rose-shaped bundt pan for the first time! This cake was Paula Deen’s Sour Cream Almond Pound Cake, continuing my quest to bake everything in the All Cakes Considered cookbook (the next two cakes are from that book, too).

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For New Year’s Eve, which we also spent with Cathy and David, I baked the coffee spice cake. This one was a little dry, but it tasted good. Not one of my favorites, though. Hmmmm….maybe with a mocha glaze…

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Finally, on Friday I wanted to bake and didn’t want to wait until Sunday. I made the Spanish Meringue Cake. This was the most unique cake I’ve made, with meringue baked on top. It was also one of my favorites so far. In fact, I may have to go have another piece now.

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Oh, snap!

The second recipe I tried out of the Betty Crocker Christmas Cookbook was gingersnaps. The book has a few different variations (including dipping the cookies in chocolate and adding crystallized ginger), but I stuck with the basic recipe. These cookies turned out much better than the Merry Cherry Fudgies from last week. The first batch was a little burned on the bottom, but that’s ok. They tasted delicious! The recipe is also very quick, too, other than the hour of refrigeration required. Definitely a keeper!

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