Thursday, August 12, 2010

Cooking Challenge #2

If you are looking for a scrumptious, easy to make cookie recipe, here it is!!

Soft Snickerdoodle Cookies are melt-in-your-mouth delicious with a crusty edge and soft center!



Cooking notes:
- I made the dough in the morning and then chilled it, baking the cookies after supper.
- This is the first cookie recipe I've seen that calls for the baking sheets to be chilled too.  I imagine that it's to prevent the dough from getting soft.  I just popped the pan into the fridge to cool it down again, before putting another batch of cookies on it.
- Next time I would use 2 tbsp. sugar and 2 tsp. cinnamon to roll the balls in.  I have lots of that mixture left over.
- Mine needed exactly 10 minutes to bake through.  Removing them at 9 minutes resulted in cookies that were slightly under baked and very soft.
- My yield was 5 dozen cookies.
- I'm adding these to my Christmas cookie repertoire - they are like cinnamon coated shortbread!


Next up: Grilled Chicken Breast with Barbecue Glaze (marinating now)

4 comments:

  1. Mmmmm, I can smell them baking. I love your dish they're on, too. That's my china pattern.

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  2. Ellisha has decided to use her, what once was, netball training evenings (now that the season is over) as an opportunity to update/extend/revitalise and learn some baking/cooking/creating culinary skills before her wedding next March. We considered copying Julia Childs but realised her staying power wasn't quite ready. We might just follow your challenges :)

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  3. these sound good. i wonder how they would be gluten-free. yum!

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