Tuesday, 20 August 2013

tasty tuesday : snickerdoodles

I love snickerdoodles. And for more reasons than the fact that they are delicious! They're my favourite kind of cookie... soft, moist, chewy, with a lovely cinnamon-sugar topping.... and then there's the name. Snickerdoodle. 

Best. Cookie name. Ever. Right?

So, this got me thinking... why in the world are they called snickerdoodles? So here's what my research (*cough* wikipedia *cough*) revealed to me.

Snickerdoodles are probably German in origin and it a corruption of the German word "Schneckennudein," which was a kind of pastry that translated means "snail noodles." 

Yeah. Weird. 

But wait, it's ALSO possible that: the name could also simply be a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names. 

Much better. 

So there you have it! A little lesson on the origins of the perfectly delectable and delightful sounding, "snickerdoodle."

{  i  n  g  r  e  d  i  e  n  t  s  }

1 cup butter
1 1/2 cups white sugar
2 eggs
2 3/4 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt

2 tbsp white sugar
2 tsp ground cinnamon
a very, itsy, bitsy, teenie, tiny pinch of nutmeg!

{  i  n  s  t  r  u  c  t  i  o  n  s  }

1. Preheat your oven to 375 degrees!
2. Cream together your first three ingredients.
3. Mix your dry ingredients separately.
4. Blend your two mixtures together until they are well-blended!
5. In a separate small bowl, mix in your 2 tbsp of white sugar and spices.
6. Roll your dough into small balls, then roll them in your small bowl of the cinnamon sugar.
7. Place them onto a greased baking sheet, approximately 2 inches apart.
8. Bake for 8-10 minutes (DON'T OVERBAKE!), and remove from pans to cool on wire racks.


p.s.  ♥ clara

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