Recipe coming soon!
Baking Notes:
* Made a batch today - they tasted fine to me (but then, they're not my favourite cookie), but they didn't pass M's test (who loves them) - too dry, apparently... :-(
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Saturday, December 5, 2009
Wednesday, December 2, 2009
Snickerdoodles
Ingredients:
2 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
Directions:
1. In a large whisk together the flour, salt and baking powder. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).
3. Preheat oven to 400 degrees and place rack in the centre of the oven. Line two baking sheets with parchment paper.
4. Shape the dough into 1" round balls.
5. For coating, mix together sugar and cinnamon in a large shallow bowl.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick.
7. Bake the cookies for about 8 to 10 minutes, or until they are golden brown around the edges. Remove from oven and place on a wire rack to cool.
8. Can store in an airtight container, at room temperature, for about 10 to 14 days.
Yield: Makes about 6 dozen cookies
Source: "Joy of Baking" website - http://www.joyofbaking.com/Snickerdoodles.html
Paper Copy? Yes
Baking Notes:
* Batch made November 30, 2009, and despite having to use a casserole dish (!), they turned out really well. Only made about 2 to 3 dozen (I forgot to count!), but I made them bigger with the 2nd and 3rd batches. If I had stayed making them quarter-sized, it would have been about 6 dozen! Took into work - big hit! ;-)
* Second batch made Dec. 2/09 - approximately 2 1/2 dozen
I love Snickerdoodles!
2 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
Directions:
1. In a large whisk together the flour, salt and baking powder. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).
3. Preheat oven to 400 degrees and place rack in the centre of the oven. Line two baking sheets with parchment paper.
4. Shape the dough into 1" round balls.
5. For coating, mix together sugar and cinnamon in a large shallow bowl.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick.
7. Bake the cookies for about 8 to 10 minutes, or until they are golden brown around the edges. Remove from oven and place on a wire rack to cool.
8. Can store in an airtight container, at room temperature, for about 10 to 14 days.
Yield: Makes about 6 dozen cookies
Source: "Joy of Baking" website - http://www.joyofbaking.com/Snickerdoodles.html
Paper Copy? Yes
Baking Notes:
* Batch made November 30, 2009, and despite having to use a casserole dish (!), they turned out really well. Only made about 2 to 3 dozen (I forgot to count!), but I made them bigger with the 2nd and 3rd batches. If I had stayed making them quarter-sized, it would have been about 6 dozen! Took into work - big hit! ;-)
* Second batch made Dec. 2/09 - approximately 2 1/2 dozen
I love Snickerdoodles!
Saturday, November 28, 2009
Chocolate Crinkles (aka Black and Whites)
Ingredients:
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup confectioners' sugar, sifted
Directions:
1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from the heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
3. In a separate bowl whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight).
4. Preheat oven to 325 degrees and place rack in centre of oven. Line two baking sheets with parchment paper, and set aside.
5. Place the confectioners' sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1" ball. Place the ball of dough into the confectioners' sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2" apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
6. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centres are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
Yield: Makes about 3 dozen cookies
Source: "The Joy of Baking" website - http://www.joyofbaking.com/ChocolateCrinkles.html
Paper Copy? Yes
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup confectioners' sugar, sifted
Directions:
1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from the heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
3. In a separate bowl whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight).
4. Preheat oven to 325 degrees and place rack in centre of oven. Line two baking sheets with parchment paper, and set aside.
5. Place the confectioners' sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1" ball. Place the ball of dough into the confectioners' sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2" apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
6. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centres are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
Yield: Makes about 3 dozen cookies
Source: "The Joy of Baking" website - http://www.joyofbaking.com/ChocolateCrinkles.html
Paper Copy? Yes
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