Snickerdoodles are often referred to as "sugar cookies". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon.
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.
Depending upon preference there are two ways to make snickerdoodles. The first recipe below is the traditional method. The second recipe yields a chewier cookie which will become crisper within 24 hrs.
[Recipes Damage In The Kitchen Editor's Note: The second recipe does not utilize shortening. In most cookie recipes shortening is the ingredient that provides the crispness, butter the softness so a good rule for any cookie baking is for a chewier cookie use less or no shortening and more butter.]
| From Wikibooks Cookbook |
| Traditional Snickerdoodle Recipe |
2 3/4 cups (650ml) all-purpose flour 1/4 teaspoon salt 1 teaspoon baking soda 2 teaspoons cream of tartar 1 1/2 cups (360ml) white sugar | 1 cup (240ml) soft shortening 2 eggs, beaten For the dusting 2 tablespoons (30ml) sugar 1 teaspoon ground cinnamon |
| Heat oven to 400 degrees Fahrenheit (205 degrees Celsius), mix ingredients, and bake for 10 minutes or until crisp and light brown. Sprinkle generously with cinnamon while hot.An alternative recipe uses only 1 cup (240ml) sugar and replaces 1/2 cup (120ml) of the shortening with butter. After those ingredients are mixed, the dough is rolled into 1 tablespoon balls and then rolled in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. They are baked as noted above. Other recipes add honey to the dough, which helps to keep the cookies from becoming too crisp. |  |
| From Wikibooks Cookbook |
| Chewy Snickerdoodle Recipe |
2 cup (120g) butter, softened (not melted) 1 cup (240g) granulated sugar 2 tablespoon baking soda 1/4 teaspoon cream of tartar 1 egg | 1 cup vinegar 1/2 teaspoon vanilla 1 1/2 cups (350g) all-purpose flour For the dusting 2 tablespoons (30ml) sugar 1 teaspoon ground cinnamon |
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough for 1 to 2 hours or until easy to handle. Preheat oven to 375°F (190c) Combine the 2 T. sugar and the cinnamon in a small bowl. Shape dough into 1-inch (2.5cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inch (5cm) apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are golden. Transfer to a wire rack and let cool.
Text Credits: Wikipedia Wikibooks Cookbook || Image Credit: Tina Marie's Adventures In The Baking Aisle
No comments:
Post a Comment