Wednesday, May 26, 2010
Because it's true (kinda, maybe) - the name "snickerdoodle", according to the mighty Wikipedia, may come from the German word Schneckennudeln, which means "snail noodles". Gross, yet awesome.
This is going to be a short and sweet post, just to share a nice recipe for basic, no frills, completely delicious snickerdoodles. Not super exotic or complicated, nor do they claim to be. They were the perfect cookie to bake this weekend for several occasions (Lost finale party, BFF getting giant leg tattoo and possibly requiring emergency blood sugar boost, etc)
I've been kind of busy (graduating from my master's program, woo-hoo!) so I apologize for the dearth of posts lately. I know I'm probably not changing your life with this one, but these cookies are simple and good. I just ate one, in fact.
by Martha Stewart, and followed to the letter
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
Preheat oven to 350˚F. Sift together flour, baking powder, and salt; set mixture aside. Put butter and 1 1/2 cups sugar in bowl of electric mixer, fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes (it really does take just about this long).
Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Stir together cinnamon and remaining 2 tablespoons sugar (you may need a bit more sugar than this, keep some handy) in a small bowl.
Shape dough into 1 3/4 inch balls - roll in cinnamon/sugar mixture. Space 3 inches apart (or a bit less, about 12 per sheet) and place on cookie sheet lined with parchment. Bake cookies until edges are golden, about 12-15 minutes (I baked mine about 14. They were not ready at 12 but I think I might have liked them even better at 13?) Let cool on wire racks and enjoy.
Makes 36-ish cookies.