This week I've been getting emails from friends and strangers as part of a recipe exchange. I'm feeling generous, so I'm going to share my recipe with you. :) Share a recipe in the comments, or email it to me at presentlydemo[at]blogspot[dot]com. I will post some of the recipes that I've received and may do a little review of the recipes that I've tried.
Snickerdoodles
1 cup butter-flavored shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
Mix shortening, sugar, eggs, and blend in sifted dry ingredients. When I add the flour, I add about a cup at a time. It starts to look like this:
 |
| I love it when the dough looks like this. |
Pinch off about a tablespoon of dough and roll it into a ball. Then roll those balls into a mixture of 2 tbsp cinnamon & sugar each. Place 2" apart on cookie sheet and bake for 8-10 minutes at 375°.
For crunchy cookies leave them in for the full 10 minutes. I like mine melt-in-my-mouth soft, so I pull them out at 8 minutes or before, and let them finish baking on the cookie sheet for a few more minutes. When I pull them out, the tops are baked (and sometimes slightly brown) but the insides still are squishy and look like they're not done yet. Perfect! After a few minutes transfer the cookies to a cooling rack, and then to a cute blue plate and try not to eat them all before you share them. :)
 |
| Oh yum. Perfection. |
7 comments:
Ok, I know you wanted cookie recipes, but these cranberry bars are seriously the best thing ever. My husband and I literally ate a whole pan in two days once. And then hated ourselves for weeks, but aw man it was worth it.
Heavenly Cranberry Bars
1 ½ cups packed light brown sugar
1 cup unsalted butter, melted and cooled
2 eggs
2 teaspoons vanilla
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ¾ cups white chocolate chips
1 ½ cups dried cranberries, coarsely chopped
1 cup toasted chopped pecans
¼ cup grated orange zest
White Chocolate Frosting
8 ounces cream cheese, at room temperature
1 cup powdered sugar
½ cup unsalted butter
3 Tablespoons grated orange zest, divided
2 teaspoons vanilla extract
1/3 cup dried cranberries, coarsely chopped
6 ounces high quality white chocolate, coarsely chopped
Preheat the oven to 350̊F. Lightly butter an 11- by 15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder, and salt until well blended, then stir in the white chocolate chips, cranberries, pecans, and orange zest. Spread the mixture evenly in the prepared pan (it will be quite stiff) and bake until golden brown, about 20 to 22 minutes. Set aside on a wire rack to cool.
For the frosting, cream together the cream cheese, powdered sugar, butter, 1 tablespoon of the orange zest, and vanilla with an electric mixer at medium speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 tablespoons orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.
Oh. Yum. I hope dad keeps them in the trunk and drives f.a.s.t!
There is nothing quite like a Snickerdoodle. I may have to make some of those this weekend. The kids love 'em.
I will have to try to make these when I have time ( SO it will be 2010 unless we do it on Christmas baking day)
I love snickerdoodles! And I haven't had one in FOREVER! Those look seriously good. And I think I'm keeping this recipe and making them soon. :)
Those look so good!! I love snickerdoodles. I may actually attempt to make these! :)
Great, now I'm craving Snickerdoodles! They're the first cookie I ever learned how to make.
Post a Comment