Monday, July 6, 2009
White and Wheat Snickerdoodles
I love holidays. They are the perfect excuses for me to bake sweets for fun. I'm always in for some good exploration in baking, and July 4th just happens to come along. I have a book at home from Pillsbury called, "Cookies, Brownies, and Bars," and it's a fabulous collection of these baked goods. Everything in there sounds and looks delectable. One of the ones I've been itching to make is their Wheat Snickerdoodles. I absolutely love things with cinnamon, and to have it paired with a sugar cookie??? Fantastic creation, truly. And, now, Pillsbury has the genius to add wheat flour to the recipe to add that hint of nuttiness and heartiness that I love. I just had to make these things.
It was rather quick to make, I just couldn't find my cream of tartar, so I switched it with equivalent fresh lime juice. The recipe said to roll it into balls then roll these in cinnamon sugar, but the dough was too sticky to do so. I added some extra flour to the dough to try to make it pliable, but it still was sticky. Instead, I just plopped tablespoons of dough onto the cookie sheets and sprinkled the cinnamon sugar over them. I was really happy taking them out of the oven: I didn't burn them! :D When you first take a bite, it takes a second for the flavor to hit you, but when it does...Mmmm!!! It takes so good. The buttery sugary goodness is heaven in the form of a cookie. Enjoy!
White and Wheat Snickerdoodles (adapted from Pillsbury)
8 Tbsp (1 stick) butter, softened
1 cup sugar
1 tsp vanilla extract
1 cup unbleached flour
1 cup whole wheat flour
1 tsp fresh lime juice
1/2 tsp baking soda
1/4 teaspoon salt
1 Tbsp sugar
2 tsp cinnamon
1. Preheat oven to 350°F. Beat sugar and butter until light and fluffy. Blend in vanilla and eggs.
2. Stir in both flours, lime juice, baking soda, and salt. Mix well.
3. Combine remaining sugar and cinnamon. Drop dough by tablespoons onto ungreased baking sheets, 2 inches apart, and attempt to mold into round shapes. Sprinkle with cinnamon sugar.
4. Bake 10 minutes. Remove from baking sheets immediately and let cool on rack. Serves 30.