Sunday, January 25, 2009

Snickerdoodles are so so good

This recipe I made for a pot luck tonight. They are just so so good. Accidentally, I used white sugar for the brown sugar, and used 1 tbsp. honey plus 3 tbs. molasses(robust is how it is described on the bottle). I scoop out the dough in pieces and roll it in a mixture of sugar, brown sugar and cinnamon and then put the scoop on the spreadsheet after it is coated-not evenly. This part gives the cookie a crunchy outside, and a squishy, soft inside.
2 catches for now
the sugar and flour is in weight.
email me when you have all the ingredients or send me a message on facebook, and I will weigh it here, and let you know how much it is in cups.
juicy ginger is really best for this recipe, rather than the powdered kind.

1 1/2 stick butter
7 1/2 oz. sugar -or brown sugar
pinch of salt

1 egg
3 Tbsp. molasses
1 tbsp honey-the really good strong stuff-lavender scented might be nice.
1/2 tsp.(eyeballed) grated fresh ginger-dry can be used if you don't have any fresh stuff around-
eyeball or eyeballed-to estimate about the size that could fit into a said volume measuring container. "the bartender eyeballed the booze he poured in your drink"

3 3/4 tsp. baking soda
1tsp. cinnamon
10 oz. flour

cream #1 on a mixer. scraping bowl and mixing until there are no butter chunks and the sugar is not completely dissolved
Add #2's ingredients and mix some more

add #3 all at once, mix til combined.

oven at 350. sheet pan ready with silpat or parchment
scoop out dough into sugarary mixture, after some sugar sticks on it, place on sheet pan.
bake then eat.

sugary mixture
-eyeball the following ingredients to your liking into a small bowl
brown sugar


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