So I am not much of a Baker as per se, but I have been making cooking for my Last motor Yacht and this has got to be the most awesome recipe recipe I have made - try it. Snickerdoodles are one of my favorite sugar cookies, and this is my favorite snickerdoodle recipe. The cookies are large, lightly spiced, and have a pleasantly mild, homey flavor. What makes them truly remarkable, however, is their wonderful texture. Take a bite at the edge of a cookie, and it’s mostly crispy. Move closer to the middle, and it’s crispychewy. Finally, right in the center, it’s nearly all chewy. And the best part is that these snickerdoodles don’t dry out or lose their munchability during storage. Snickerdoodles probably originated in New England in the mid- to late 1800s, The following recipe is adapted from one in a 1902 Estherville, Iowa, community cookbook. The original recipe didn’t contain corn syrup or vanilla, but I think the syrup makes the cookies a little chewier, and the vanilla brings out the flavour. Makes about 35 (3⁄/™-to-4-inch) cookies. 2 2/3 cups all-purpose white flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg (optional) 1 cup (2 sticks) unsalted butter, slightly softened 1 3/4 cups sugar 11/2 tablespoons light corn syrup 2 large eggs 2 1/2 teaspoons vanilla extract 1/4 cup sugar, combined with 11/2 teaspoons ground cinnamon, for topping Preheat the oven to 375 degrees F. Grease several baking sheets or coat with nonstick spray. In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg, if using; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth. Beating until it is well mixed then place in cling film, roll up and place in fridge. When Ready, cut and bake and finish off with Cinnamon and icing sugar.
Posted on: Mon, 14 Jul 2014 14:35:51 +0000
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