cookie carnival: Snickerdoodles!

Cookie Carnival :: June

The Magic of Spice!

First and foremost; i would like to thank Kate for opening up the selection to the room! Having a say in the cookie pick for the month sure rocks the carnival even more! Pardon me for rejoicing, especially if you have picked the other two choices... but then again. I ALWAYS get my way.. *obnoxious laughter*. and without further ado, i present to you the snickerdoodles! (whispers) its a cinnammon sugared cookie by the way.

My favourite spice in a cookie. Now I could never refuse that. The other choices being macaroons and double chocolate cookie. Hmph.. definitely a 100% to the snickerdoodles. I'm pretty sure my brain could use a prick of spice along the way.

The cookie dough was pretty much a gist to mix up. I had all the required ingredients in the pantry hence stirring up the magic was a breeze. I enjoyed the mixing of the sugar and cinammon stage the most. The smell whiffing from the powdered mixture was etheral. Like a brief moment in heaven. And the smell was later amplified ten fold after i opened up the oven doors.

The cookies turned out fantastic. Considering that it was my first shot at making these, i acquired the precious impression that they were fantastic. Homely and delicious...

The deep cracks that formed over the surface of the cookies as they spread meticously during the baking process looked like mini earthquake cracks in the deep soils. The glistering cinammon sugar provided a nice crunch to the cookies and provided a soft contrast to the neutral buttery taste of the cookie. This folks, is one heck of a good cookie.

Don't trust me? even Baby Tigger was staring longingly at it. I recognise a hungry tigger when i see one...

So whether or not you guys are big fans of cinammon or not? please feel free to try out this recipe.

Snickerdoodles

Makes 4 dozen.
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup pure vegetable shortening
* 1 3/4 cups sugar, plus more if needed
* 2 tablespoons ground cinnamon, plus more if needed
* 2 large eggs

Directions
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

After that, kick back and relax with a cup of milk on a hot summers day and enjoy...