Friday, December 4, 2009

December 5th-Snickerdoodles

I am enjoying all of your emails, thank you for making the recipes and asking quality, detailed questions. Today was busy. There was lots of typing recipes, a big grocery trip to Sweet Clover Market, and of course baking cookies. Almost forgot. I made a big pot of chipotle chile for prince charming and I. After all was said and done we finished watching the movie "Up".

Wow, this recipe make the house smell good! When using ground cinnamon, always grind your cinnamon fresh in a spice grinder (also known as a coffee grinder). It is best to have two, one for oily coffee beans and one for spices. Take 4-5 fresh cinnamon sticks and smash them a bit with your rolling pin. Place them in the spice grinder. Now buzz until you have a nice powder. You will not believe the difference in smell and flavor.

Makes about 24 cookies

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, room temperature
2 1/4 teaspoons cinnamon
 2 1/2 tablespoons dark brown sugar

1. Preheat oven to 350. Sift together flour, baking powder, and salt; set aside. Put butter and 1 1/3 cups sugar in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low and gradually add in flour mixture.

2. Stir together cinnamon and 2 1/2 tablespoons brown sugar in a small bowl. Shape dough into 24 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on parchment lined baking trays.

3. Bake cookies, rotating half way through, until edges are golden, 14-15 minutes. Let sit for a minute then carefully transfer to wire cooling racks. Once cooled, cookies can be stored between layers of parchment paper in airtight containers at room temperature up to three days.

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