Snickerdoodles

snickerdoodles

Hello, 2013.  So pleased to meet you.

While I made my list of New Year’s resolutions, I realized they were really more like New Year’s aspirations – stuff I really, really want to make/see/do but just haven’t quite gotten around to yet.  Some of the things on my list are repeats from previous years that are still pending, while some are debuting as the result of new inspiration.  So it appears that this will be the year I spend some time in Venice (the California one), learn some basic embroidery, and desperately try not to kill the succulents, herbs or lime tree I’ll be planting in containers in the courtyard.

Building on last year’s chandelier success, the Fun with Electricity theme will continue, and more lighting fixtures will be produced – hopefully a big kitchen overhead number made with recycled glass.  I’m going to swim more, fly a kite, go camping, visit at least one observatory, and sample all the outlandish ice cream flavors I can (starting with cap’n crunch).  I’m going to use as many different modes of transportation as possible this year, from aeriel tram to zip-line, and attend an Outstanding in the Field farm dinner.  I’m planning on making chinese potstickers for the first time, as well as brioche, giardiniera and a charlotte.  I’m going to try my hand at candy making, using the addictive Liddabit Sweets Candy Cookbook as a guide.  

And finally, I’m going to make more cookies.  Lots.  Starting with these practically perfect snickerdoodles, which I munched on while making my list.

Whatever you are doing in 2013, make it marvelous!

snickerdoodles cooling

Snickerdoodles
Makes about 30 cookies.  Adapted from Martha Stewart, here.

2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup plus 1 tablespoon granulated sugar
2 large eggs
2 1/2 teaspoons ground cinnamon
2 tablespoons sanding sugar

Preheat oven to 350℉.  In a large bowl, sift together flour, baking powder and salt.  Set aside.  Line baking trays with parchment paper and set aside.

In a mixer fitted with a paddle attachment, cream together butter and 1 1/2 cups granulated sugar on medium speed until pale and fluffy, about 3 minutes.  Mix in eggs. Reduce speed to low and add in one half of reserved flour mixture, mix until incorporated. Scrape down bowl and add in remaining flour mixture and mix again.

In a small bowl, stir together cinnamon, 1 tablespoon granulated sugar, and 2 tablespoons sanding sugar.  Shape dough into about 30 (one inch in diameter) balls and roll in thoroughly in cinnamon sugar.  Place dough balls on prepared cookie sheets about three inches apart.  Bake cookies, rotating sheets halfway through, until edges are golden, approximately 12 -15 minutes.  Transfer cookies to wire rack and let cool completely.

Cookies can be stored in an airtight container at room temperature up to one week.

2013

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