I wanted to bake just so I could write a blog post for it. And since I’m dieting for my wedding, I needed some volunteers to eat and suggest what to bake. After some discussion, I got myself some volunteers, and dear friend Alley suggested that I make snickerdoodles. Now, I’ve never been really successful in my baking of a snickerdoodle. I don’t think it’s me (I’m not going to admit even if it were), but I never like the ones I bake!

And this time, it’s no different! I think it’s partly the recipe, and partly….not admitting. I think my cookie scoop was a little too small for the baking time. The cookies came out really hard (think stale), while the center was still chewy (which is a good thing!).

I’m still debating if I’m going to ship these off to my eating-volunteers. I’ll let them cool a bit longer and see if the staleness goes away (which I doubt). I might have to find another recipe and hopefully make better cookies before my volunteers get to taste it.

–> soooo…I’m not gonna ship these…so they basically go in the trash or the mouths of others in the household (not me). :/

Other than the staleness factor, I actually don’t like its flavor much. I think I’m looking for the buttery goodness, which is lacking in this recipe (well, it lacks butter as a whole). So, note to self, find a snickerdoodle recipe that uses butter.

I’m not saying not to use this recipe, if you don’t care much for the buttery goodness, then you can go ahead and decrease the baking time a bit, and enjoy the non-buttery goodness of this cookie. 🙂

1/2 Cup Vegetable Shortening
2/3 Cup Sugar
1/4 Cup Buttermilk
(I used Berkeley Farms’ Old Fashioned Cultured Low Fat Buttermilk)
1 Tbsp Vanilla Extract
1/4 tsp Ground Nutmeg
(I used pre-ground nutmeg, but I’m sure whole nutmeg ground before using is a lot better)
2 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Sugar
2 tsp Cinnamon
1. Using a stand mixer with the paddle attachment, beat together the shortening and 2/3 cup sugar until smooth. Add the buttermilk and vanilla, beating until well-combined.
2. Add dry ingredients (nutmeg, flour, baking soda, salt) and mix until the mixture forms a giant dough-ball.
3. Preheat oven to 400F. Place 1/2 cup sugar and cinnamon into a zipper bag and mix well.
4. Using a cookie scoop (I used a 2 tsp size (which is too small…yielded 31 cookies), separate dough into equal portions.

5. Place 4-5 dough-balls in with the cinnamon-sugar, and toss. Place them on a parchment-lined cookie sheet, leaving 1 1/2 inch between balls and continue with the rest of the dough.

6. Using the bottom of a water (or juice, or beer…) glass, flatten each cookie to 1/2 inch thick. Sprinkle additional cinnamon-sugar on top, if desired.

7. Bake snickerdoodles for 8-10 minutes (the recipe said to do it for 12 minutes, but I guess my cookies were too small, so they were a little on the hard side when done, so 8 minutes should give a chewy cookie and 10 should give a crispy cookie for this size), rotating pans (top to bottom, front to back) halfway through the baking. Cool cookies on a wire rack.


Sweet Melissa Sundays: Snickerdoodles

sweetmelissasundaysI know I know…it’s not Sunday, nor was this week’s selection Snickerdoodles. This Sweet Melissa Sunday’s selection of Sweet Potato Bread with Cinnamon-Rum-Orange Glaze was hosted by Lorelei of Mermaid Sweets. Since we’re not big fans of quick breads, I skipped this recipe and made something before MY Sweet Melissa Sunday days — the August 9, 2009 selection of Snickerdoodles which was hosted by Spike of Spike Bakes — the recipe can be found here.

It was our friend Henry’s birthday BBQ on Saturday, so I baked him two kinds of cookies — this was one of them. 🙂 They seemed to be pretty well-liked. I’ve been known to be critical of my own food, so here goes. I feel that it wasn’t buttery enough. I’ve had snickerdoodles where I just taste a full-on cinnamon-sugar-buttery goodness. I’ve never been able to achieve that baking Snickerdoodles at home.

I need to find a way to increase the butter flavor in this, but I have to admit, this is the best Snickerdoodle I’ve baked!! 🙂

Starry Starry Scones…Again…

I brought all the Starry Starry Scones that I baked on Tuesday to work on Wednesday. Steven wasn’t too happy about it, so I made more last night: Two batches of Vanilla Bean Scones (his favorite), one batch of Chocolate Chip Scones (my favorite), and one batch of Snickerdoodle Scones (my new favorite!).

I made the new addition to this family by adding 2-3 tsps cinnamon to the Vanilla Bean Scones dough, and topping it with cinnamon sugar. The cinnamon sugar is roughly 1 part cinnamon to 3-4 parts sugar. These Snickerdoodle Scones are so awesome!! Next time, I think I’m going to top it was some raw sugar for a CRUNCH!!!

Cinco de Mayo Fiesta!!!…continued

Since I wasn’t allowed to bake before bed last night…I baked the Polvorones de Canele today…

Not sure what I did wrong…but the recipe said to “ stir [flour mixture] into the creamed mixture to form a stiff dough”…I didn’t get any kind of stiff dough…it ended up looking like this…

It may be due to the “stirring” wasn’t done by hand, but by a mixer…not sure though…

Because the dough wasn’t “stiff,” it was difficult to form dough into balls…so I just kinda mushed them together so they resemble some kind of 3D object…like this…

After baking them…they didn’t look like the pictures from other people on the recipe. Other people’s cookies were still in some kinda ball form (like tea cookies)…but mine flattened out…like this…

I tried one of the cookies and I’m not too sure if I like them. They were a bit too airy and buttery for me. Reviews on allrecipes says that it should be eaten when cooled, and since it was warm when I had one, I’ll give it another try tomorrow.