Saturday, April 28, 2012

The ONLY Snickerdoodle you'll EVER MAKE!!!

OMG...OK...hold on...let me get this 3rd last snickerdoodle down...


ok 2nd...Her cookie book is amazical...I don't actually own it...yet (hey, Mother's Day is around the corner!!!)...but...i've borrowed it and copied pages and holy toledo...I just made these snickerdoodles tonight and I could sit here with my coffee (I know...i's saturday night and i'm TOTALLY going wild with my cookies and coffee hahaha)...and eat them ALLLLLLL!!!!

I mean look at these...

I may have eaten 6 of them...or not...hahaha

ok so the recipe...first things first...TAKE OUT 1 CUP OF BUTTER!!! THAT'S 2 STICKS...they need to be soft/room temp...i always forget and always wish people would put that at the top haha...yes before pre-heating the oven hahaha

Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen
2 3/4 cups all-purpose flour2 tsp baking powder1/2 tsp coarse salt1 cups (2 sticks) unsalted butter, room temperature1 1/2 cups sugar2 large eggs- – -2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days (If they don't get eaten up right away!!! heehee).
***Here are my notes...I do not measure my cookie balls (hahaha <---me being a child laughing at the adolescent use of "balls" hahaha)...also, I do not have a sifter SO i put everything that needs to be sifted into a bowl and take a spoon and "sift" aka make cloud like because I swear the secret to nice fluffy, airy cookies/pastries, is the sifting...and for these cookies...i'm pretty sure it's the sifting and rotating in the oven..
These cookies are TO DIE FOR!!! I specifically was looking for a recipe with NO CREAM OF TARTAR...i don't have it and i didn't want to go to the store because this was a spur of the moment decision to make cookies haha...oh man they are so goooooood and every time I would open the oven to rotate or take them out of the oven, i got a whiff of christmas yumminess haha

Alright...enjoy!!! Again...the recipe is straight from good ol' Martha Stewart and her amazing Cookie Book!!!

-- LISA!!!!


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