Thursday, December 23, 2010

A Tale of Two Cookies Part 1

I know, I know, I has been almost a month since I last posted. I have been so busy this month with traveling, getting my application together for a Ph.D. program and holiday decorating. A quick recap: Thanksgiving went wonderfully although it was still strange setting the table for only myself and Logan.
It was nice deciding exactly what dishes I wanted to make and everything came out so tasty. I also got to use my china which so far has only been used our first night in the house when we partook of pizza and champagne.

In case you were wondering, the red stuff in the wine glasses is Cranberry Zinfandel, a wine made locally. I was not a fan because it tasted a lot like cranberry cocktail juice. Anyway, it was a fabulous meal and then less than a week later we traveled back home to Tulsa. Since Logan is on call during Christmas we celebrated the holiday while we were in town. I ate even more turkey, dressing etc. and now I am so sick of turkey. We are eating a ham for Christmas and thank goodness.
So back to the cookies, Logan is on call on Christmas (last time this happens ever since he chose an elite and cushy field that he starts next year) so I thought I would make him cookies to take up for him and his fellow residents to enjoy. I made traditional Snickerdoodles and a devilishly delicious Snickers Bar Cookie.
First up: Snickerdoodles
I used the Better Homes and Garden's recipe and the only thing I changed was adding a bit of salt because I firmly believe every cookie recipe should have at least a pinch of salt to balance everything.
Snickerdoodle Recipe
All your ingredients...except the salt cause I added that later :)
I won't put too much instruction on this recipe since the link goes into detail but first you cream your butter and sugar, soda and cream of tartar and then add your egg and vanilla and beat until it is nice and fluffy. Then add your flour and voila! a snickerdoodle batter is born. It is kinda ridiculously simple and the cream of tartar really makes it.
Delicious buttery snickerdoodle batter...may have to taste just to make sure it is yummy
I went ahead and let it chill for an hour since I needed to make the other cookie batter. In the meantime, mix 2 TBS of sugar (did you know 2 TBS equals 1/8 cup? finally a use for the little called for measuring device) and 1 Tsp of cinnamon. Once your dough is nice and cold, take a small hunk--the recipe calls for 1 inch balls but I just kinda eye-ball it--and roll it into a ball and then roll the ball in the cinnamon-sugar mixture.
Put them on a cookie sheet and bake them at 375 for 10 mins and you have delicious, soft, and buttery snickerdoodles.

I have played around with this recipe a bit before. I really like adding a bit of cocoa powder to the batter and a bit of ground red pepper to the cinnamon sugar. It gives them a Mexican chocolate flair and the sweet/spicy is really tasty and interesting.
Part 2 will be the Snickers cookies and some Christmas pictures!
Happy Holidays,

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