| Wednesday, July 30, 2008 |
| Sugar and Spice... |
 So, the way I look at it, you can't be mad at me for not posting in so long if I offer you cookies...right? Well, Snickerdoodles are a favorite around here and I know if I ever need to make nice, this is what I make! This is one of those cookies that everyone has a favorite "go to" recipe, so I thought I would share mine. These are easy to put together and you can freeze the dough to bake off whenever you want a fresh cookie from the oven. I often put the dough together first thing in the morning (while I am making breakfast for the kids) and then refrigerate it until I am ready to bake them off later in the day. I will go ahead and roll them all in the cinnamon and sugar mixture and then freeze whatever I don't want to bake so I can have fresh cookies from the oven anytime! You always need something ready when you need to say I am sorry!
Snickerdoodles
(from Better Homes and Gardens New Cookbook)
1/2 cup Earthbalance (I use the tub)
1 1/2 cups All Purpose flour ( I use 1 cup AP and 1/2 cup White Whole Wheat)
1 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tartar
2 TBSP sugar
1 tsp cinnamon
Preheat the oven to 375 degrees. Line cookie sheets with parchment.
Beat the Earthbalance with an electric mixer until fluffy. Add half the flour, 1 cup sugar, egg, vanilla, baking soda, and cream of tartar. Beat until combined. Beat in remaining flour. Cover and chill for 1 hour.
Combine the 2TBSP sugar and cinnamon in a bowl. Shape the dough into 1 inch balls and roll in the sugar mixture. Make sure you give them enough space to spread on a cookie sheet. Bake for 7 to 10 minutes. Cool on a wire rack.
***If you freeze the dough, give yourself a little extra time for baking.Labels: cookies |
posted by Sarena Shasteen - The Non-Dairy Queen @ 5:57 PM  |
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