Monday, July 25, 2011

Cinnamon Chip Snickerdoodle Cookies

     It seems like cookies have taken a back seat, to the ever popular cupcakes and cake pops. No one can deny they are a classic comfort food, that can deliver time and again. It's hard to believe, the first cookies were created by accident! They started out as little cakes, much like the fluffy whoopie pies seen today.
    Cookies tend to taste quite differntly around the world. Most of Europe favors shortbread syle cookies. Last time I was in France, I toured a cookie factory. I was suprised by the unique taste and texture of the cookies. They were very dense, with only a hint of sweetness. A very different snack than the silky chocolate chip cookies, I was used to at home.
     I have grown up baking all different kinds of cookies, and have learned to master some of my favorite recipes. As my taste grew more sophisticated, so did my cookies. I was allergic to chocolate as a child (crazy I know!), which caused me to develop a much more sophisticated palate than most children. When they were eating chocolate chips cookies, I was eating white chocolate macadamia cookies. My other go-to cookie was the snickerdoodle cookie.
       Snickerdoodles are highly known for their crinkled surface and crisp exterior. They are frequently referred to as a sugar cookie, due to the "sugar cookie" base. The key to their cinnamon sugar taste is added, by rolling the dough in a mix of cinnamon powder and granulated sugar.
       This recipe has a fluffy look due to the use of shortening (1/2 cup) and baking soda. I was surprised by the soft texture of the cookies. They were by no means, doughy in the middle, but they had a lightly element than most baking soda based snickerdoodles. The cinnamon chips are a much needed touch. They elevate the taste to a whole new level. The chips I used were Hershey's since King Arthur Flour (who also sells them) discourages the shipping of them during the summer months. They added the perfect amount of cinnamon to the cookies.

Try these! Even people who do not like snickerdoodles, told me they love them!

Cinnamon Chip Snickerdoodle cookies:

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 eggs
2 3/4 cup all purpose flour
1 tsp. baking soda
1/4 tsp. salt
10-oz. package of cinnamon chips
2 tsp. cinnamon

Mixture for rolling cookies:
 2 tsp cinnamon
1/3 sugar.


Step 1: Preheat oven to 400 degrees F.

Step 2: Cream butter, shortenting, and sugar

Step 3: Blend egg into mixture

Step 4:In a separate bowl, wisk together: flour, baking soda, salt, and cinnamon

Step 5: gradually add flour mixture to wet mixture.

Step 6: Add cinnamon chips. 

Step 7: scoop dough with truffle scooper or ice cream scooper

Step 8: roll into a ball

Step 9: roll in cinnamon sugar mixture.

Step 10: place on cookie sheet

Step 11: Bake for 9-11 min.

Step 12: Take out, and let them cool. 

Step 13: Bon Appetit!

Wednesday, July 20, 2011

Pink Lemonade Thins

I have always loved the color pink, and dive at the chance to turn my culinary works, that pretty hue. Something about summer screams lemonade. I have always been fond of its pink sister. Maybe the taste is truly no different, but the color seems to make it that much better. When I found these delectable little cookies, I was amazed by the fact they call for no eggs or granulated sugar. They taste so good, with the look to match. They can take you right back to your childhood! Who wouldn't want that? They are very easy to make, and even easier to enjoy!



cup powdered sugar
cup granulated sugar
cup butter or margarine, slightly softened
tablespoons grated lemon peel
cup lemon juice
2 1/4
cups Gold Medal® all-purpose flour
cup cornstarch
teaspoon salt

Lemon Icing

cups powdered sugar
teaspoons light corn syrup
teaspoon grated lemon peel
to 4 tablespoons lemon juice

Step 1: Preheat oven to 325 degrees F. & lightly grease the bottom of a 8x8in pan. In a bowl, combine room temp. butter and powdered sugar. :

Step 3: Add lemon zest and juice. 

Step 4: Add flour, corn starch, and salt.

Step 5: Add food coloring. Spread in pan (will be sticky texture!), and bake for 

Step 6: Bake for 30-35 min, and let cool for 15 minutes.  

Step 7 : Make Glaze-combine powdered sugar, lemon juice, and zest.

Step 8: Add food coloring 

Step 9: spread on finished bars

Step 10: Microwave white chocolate chips and a little shortenting,

 and drizzle on bars

Step 11: cut into bars.Bon Appetit!