I’ve been out of the blogosphere for awhile now. Too long. And I apologize. A blog without updates is awfully boring. But I’m back!
Back in March, Deborah of A Taste & Tell had a little contest for her cookbook of the month event. She chose my recommendation, The Pastry Queen by Rebecca Rather for her April Cookbook of the month and so she sent me a copy of Melissa Murphy’s cookbook, The Sweet Melissa Baking Book. I remember when this cookbook hit the shelves and I saw reviews of it popping up all over the blogosphere, so I was beyond thrilled to add it to my collection.
I haven’t done much baking since we haven’t been at home a single weekend since March. This weekend was my first chance to bake so of course I immediately grabbed my newest baking book! Snickerdoodles immediately stood out especially because this recipe does not call for shortening and I make so many chocolate goodies I figured I’d mix it up a little and do something without chocolate!
They are fabulous. I love them. This recipe is perfect and I particularly love that they don’t have shortening! Thanks Deborah for the great cookbook! I can’t wait to try more!
Yield 3 dozen cookies
For the Dough:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon kosher salt
For the Cinnamon Sugar
1 1/2 teaspoons ground cinnamon
1/2 cup sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2-3 minutes. Add the eggs and mix until combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.
Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350°F. Line two cookie sheets with parchment paper or a Silpat.
For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.
Using a 1-ounce cookie scoop, or a tablespoon, shape the dough into balls and then roll them in the cinnamon sugar.
Place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so that they stay put. Bake for about 12 to 13 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy, so do not overbake. Remove to a wire rack to cool.
Snickerdoodles keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not uncover before defrosting.
Source: Sweet Melissa Baking Book by Melissa Murphy, 2008.