Hope everybody celebrated
Christmas and Hanukkah and enjoyed the day of giving and sharing, with lots of
fun and enthusiasm with family and friends. I also hope Santa brought you all
the gifts you wished for.
Even though this year, I was not able to make the Christmas delicacies
I used to make, I am happy and eagerly waiting for my little miracle’s arrival
next month. I don’t know my little
princess understand anything about her sibling’s arrival, she is making merry
all around. We didn’t put up any Christmas tree as she is now more interested
in pulling things than enjoying.
I made some sinckerdoodles for Christmas. It is a sugar
cookie which is famous in New England and Pennsylvania since the 19th
century. It is thought to have
originated from German word Schneckennudeln,
or cinnamon-dusted sweet rolls, or according to some it originated from folk
tale hero Snickerdoodle from the early 1900s. If you want to know about history and various
type of recipe take a look at this blog
. There are lot of variations in the recipes of this simple cookie, I used the
one from allrecipes.com and changed the baking temperature as I thought it is
slightly high. Instead of using regular granulated sugar and cinnamon for
dusting the cookies, I used turbinado sugar, as I like the crunch of turbinado
sugar better than anything else.
I know lot of my friends grow up with these famous cookies
and have grandma or mom’s recipe. Sure when you try this one it will make you
nostalgic. Here goes the recipe.
One year ago: Kuzhalappam / Rice flour Canoli
Two year ago: Ginger Bread House
Print Recipe from here
One year ago: Kuzhalappam / Rice flour Canoli
Two year ago: Ginger Bread House
Print Recipe from here
Unsalted butter: ¼ cup ( I used room temperature butter)
Vegetable shortening: ¼ cup (I used Crisco)
Granulated sugar: ¾ cup
Egg: 1 no ( I used room temperature egg)
Vanilla extract: 1 teaspoon
Unbleached all purpose flour/ Maida: 1 ½ cups ( I used King
Arthur flour)
Cream of tartar: 1 teaspoon
Baking soda: ½ teaspoon
Salt: 1/8 teaspoon
Turbinado sugar: 1 tablespoon
Ground cinnamon: 1 teaspoon
How I made
In a medium sized bowl sift together flour, baking soda, salt,
cream of tartar and set aside.
In a bowl of Kitchenaid stand mixer cream butter, vegetable
shortening, sugar and once it is done add egg and vanilla extract and cream
once again to combine everything.
To this gradually add sifted flour mixture and mix again to
combine. And set aside for chill in refrigerator
for 30 minutes.
By the end of chilling time pre heat oven to 350F
Scoop about 1 tablespoon chilled dough and rolled into ball
into mixture of turbinado sugar and cinnamon.
Place the rolled
dough into the baking sheet lined with parchment paper and slightly press the
dough balls with bottom of glass. Place the dough about 3 inches apart as they
spread during the baking.
Bake for about 13 minutes or until sides are slight brown
and center remain soft. Keep the cookies
for about 2 minutes in the baking pan and then transfer to cooling rack.
You can store the cookies in airtight container for about 2
weeks, if you have some left.
Enjoy as much you wish.
Preparation time: 50 minutes
Yield: 24 cookies
Verdict: Yummy
Will you make it again: Yes I will
I am linking this Classic cookies to Hearth and Soul Blog Hop #80 hosted here
