5 August 2020
Recipe from The Perfect Cookie, America's Test Kitchen, 2017, p. 53; recipe also available online.
What a great name for a cookie! Even though snickerdoodles are popular in New England, near which I grew up, I don't recall ever having them as a kid. It was only after moving to California and getting married that I eventually had some made by Diane's grandmother, who was born in Montana and lived in Washington. I was also surprised to find I had not written a blog entry about them. I'm sure I have made them but apparently I didn't write anything. Until today.
Making these cookies uses standard cookie techniques, with a couple of twists. First, half of the fat comes from vegetable shortening rather than butter. Second, the recipe includes cream of tarter and no baking powder, just baking soda. The dry ingredients—AP flour, cream of tarter, baking soda, and salt—were whisked together in a bowl. Using a stand mixer, shortening and butter were creamed with sugar. Several eggs were added, one at a time with the mixer running, followed by the flour mixture. A #30 disher was used to make balls of dough approximately two tablespoons each. These were rolled in cinnamon sugar and baked at 375° until the edges were just set. The cookies cooled for 10 minutes on the baking sheet before being moved to a cooling rack. The recipe made 27 cookies and, except for cooling, took 50 minutes to finish.
These are good cookies. The have a soft interior, crispy edges, and a distinctive crinkly top. They are slightly tangy from the acidic cream of tarter and this is complemented by the spicy cinnamon coating.
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