Tuesday, February 9, 2010

Snickerdoodle dandy...

I guess I have always associated "Snickerdoodle" with "boring cookie for kids"...how wrong was I? I have a new found appreciation for snickerdoodles, and have realized that they do not live up to the bad reputation that surrounds them. I made these cookies this weekend, and I loved them. My family on the other hand didn't know what to do with them, they were confused by a cookie that had no chocolate or oats in them...they were weary to commit, but in the end they helped me polish them off.

The thing that sets these cookies apart from all others is that slight but distinct tang flavor you get with each bite. This unique flavor come from the addition of Cream of Tartar. What is Cream of Tartar you ask? Well, I just found out what it is, and it is slightly disturbing. It is a byproduct on wine making. Cream of Tartar is also known as "Potassium bitartrate", this substance crystallizes in the wine casks during the fermentation of the grape juices. So basically it is the crud that forms on the barrels while wine is being made. Cream of tartar is also known as "beeswing"...interesting. All I can say is that someone must have been really hungry if they decided one day to eat the crud growing on a wine barrel...I'm just saying. : ) The only other thing I use cream of tartar for is to make homemade play dough, it is fun, but it doesn't taste good. Now that you know where cream of tartar comes from I hope you haven't lost you appetite and still want to make these cookies.

Snickerdoodle Dandy

adapted from Martha Stewart

Sift together in medium bowl:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Cream in separate large bowl with mixer until smooth:

2 sticks unsalted butter, at room temperature
1 1/2 cups sugar

Add to creamed butter and sugar and mix until combined:

2 eggs, room temperature

1 tsp. vanilla extract

Then add the dry to the wet and mix until combined.

Preheat oven to 350 degrees. Scoop dough with small ice cream scoop and then roll in cinnamon sugar mixture (2 TBS cinnamon/1/4 cup sugar). Place on parchment lined pan, and bake 8-10 minutes until they begin to crackle. Do not over bake.

1 comment:

  1. "All I can say is that someone must have been really hungry if they decided one day to eat the crud growing on a wine barrel..."

    you crack me up!