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Monday, April 6, 2009

Martha Stewart's Snickerdoodles

We took my car in to be serviced on Saturday - it needed its one year service. The dealership called and said they had some updates and needed to keep it until today at lunch. We called to check on the car today at lunch and they told us that they had to replace a part and needed to keep it another day, but we could come by the dealership and get a loaner car. Perfect! Tadd drove me over to the Audi dealership and the Service Manager goes to get the loaner car and comes back with a Porsche Cayenne! Tadd was so jealous! He had to have a loaner car earlier this year and he got a Geo - I need a loaner car and get a Porsche!



Hey - a girl's got to look good!!



I didn't cook dinner tonight because we had to take the Porsche out to dinner (Wine Down Monday @ Firebirds!). I made cookies instead. The cookies were REALLY good. Not too sweet - just right. I loved the addition of the cinnamon chips! I could eat a ton of these puppies!







Snickerdoodles

Source: Adapted from Martha Stewart, Holiday Cookies
(Printable Recipe)

2  3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1  1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
1 bag Cinnamon Chips

Preheat oven to 350 degrees.

In a large bowl, sift together the flour, salt and baking powder and set aside. Add butter and 1 & 1/2 cups sugar to bowl of a stand mixer. Mix at medium speed for about 3 minutes, until light and fluffy. Add in the eggs. Reduce speed to low and add the flour mixture. Stir together the last 2 tablespoons sugar and cinnamon in a small bowl. Shape dough into 20 balls. Then, roll the balls in the cinnamon-sugar mixture. Place on cookie sheets lined with parchment paper about 3 inches apart as cookies will spread.

Bake cookies, rotating sheets halfway through, until edges are golden brown, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.



**I used a medium Pampered Chef scoop to make the cookies and got 39 cookies. I baked them for 13 1/2 minutes (my oven is gas and a little slow).**

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1 comment:

  1. You are a very lovely friend to be so supportive & provide the luxuries of good FOOD cooked for me.
    Thanks for all your help

    ReplyDelete

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