Hello! How are you? I hope you’re well! I took a year off and fiddled with recipes out in the real world, but alas, also got distracted by seven other projects, so Real World Recipe Project is still a WIP. Maybe by 2020!
Anyway, TLSO is dieting again. This time it’s serious business with salad and boiled chicken and absolutely no baked goods. So that’s bad, baking-wise. But, since people do occasionally pop around for coffee and we obviously can’t give them nothing to go with their coffee, I have occasionally baked just a small batch of a little something. Like snickerdoodles without cream of tartar. I KNOW. But I was out so one has to make do. One was allowed to bake, after all.
Apparently the recipe is of Martha Stewartian origin.
Snickerdoodles
115 g unsalted butter, softened
3/4 cup caster sugar
1 egg
1 teaspoon vanilla extract
1 cup + 6 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
plus
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 175 C (350 F). Line two cookie sheets with parchment paper.
Sift together all-purpose flour, baking powder, and salt; set aside.
Cream butter and sugar with an electric mixer until light and fluffly. Add the egg and the vanilla extract, beating well.
Gradually mix in the flour mixture using a wooden spoon.
In a small bowl, mix 1 tablespoon sugar with 1 teaspoon cinnamon.
Roll rounded teaspoonfuls of the dough into balls (I used a 1-inch cookie scoop without leveling), roll the balls in the sugar-cinnamon mixture, and place onto cookie sheets.
Bake for 9-11 minutes, or until the cookies are just beginning to turn golden around the edges. Let stand on the cookie sheet for a few minutes and set before removing to cool on a wire rack.
