My favorite cookies for as long as I can remember have been snickerdoodles. From the first time I bit in to their yummy, crispy, chewy goodness, I was hooked! I remember while in high school, they were more often than not my choice for lunch — 1 or 2 with a carton of chocolate milk. Healthy? Not so much but oh so satisfying! I adapted the following recipe for “mini snicks” as I call them because sometimes just a “lil bit of goodness” will do.
recipe for snickerdoodles (adapted from Food Network, Emeril Live) yield: about 20 cookies
prep time: 25 min
cook time: 12 min
2 3/4 cups all-purpose flour1 teaspoon bakingsoda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
note: for approx. 75 “mini snicks” — modify the recipe as follows:
oven temperature: 325 degrees F.
Roll the dough into 3/4 inch balls and flatten into 1/2 inch disks. Bake for 7 minutes, turning the baking sheet after the first 4 minutes and then continue baking for remaining 3 minutes. Leave cookies on the baking sheet for 1 minute and then remove to a cooling rack. Baking time may differ depending upon oven temperatures. I was striving for a cookie that was crisp on the edges and chewy in the center.