Friday, April 11, 2008

fix-ing snickerdoodles

tonight is jg's going-away party. he is leaving us at work to go work with other people who will not make him work at night. or on weekends. or with the public. and for this, they are going to pay him more money. needless to say, we think he is nuts for going, but there you have it.

his going-away party is the next in a short, but successful, line of appetizer and dessert parties. the basic principle being: take the two parts of any meal people like best; remove all the boring parts in the middle that require you to count cutlery and keep a napkin in your lap; enjoy!

so, for this appetizer and dessert party, m and i volunteered to bring one of each - it only seems fair, since there are two of us. and we might live on a single salary, but we still eat like 2 (or maybe 2.4) people! our appetizer of choice, per usual, is that most texan of dishes (in fact, it is, by legislation the official snack food of the state of texas) - chips and salsa! (and guacamole!)

for dessert, we wanted to do something a little more special - something with that homemade touch. m and i had been watching the food network (i know, what a shock!), and someone (i suspect it might have been paula deen) was making snickerdoodles. well, imagine my shock when m said "snickerdoodle? what's a snickerdoodle?"

what's a snickerdoodle? only my favourite cookie growing up! what's that you say? chocolate chip? ain't got nothin' on a snickerdoodle! (can you hear the twang creeping back into my voice?) snickerdoodle!!

so, for jg's party, i emailed my mom to get her recipe for snickerdoodles, that beloved cookie of childhood on which i grew up. my mom was more than obliging and sent me this:


Cream together: 1 cup shortening
1 1/2 cups sugar

Add: 2 eggs, unbeaten

Mix: 2 eggs into shortening/sugar mixture
until well blended. Don't overmix.

Sift together: 2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt
2 3/4 cups flour

Stir dry ingredients into shortening mixture.

Chill dough.

Roll into balls the size of a walnut. Roll
each ball in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

Bake on ungreased cookie sheet 8-10 minutes in hot oven, 400 degrees F.

Layout newspaper...cover with paper towels. Let hot cookies set for a
minute, then remove to paper towels to finish cooling. Makes 5 dozen

--Copied by Grandma Fix
July 17, 1962

"grandma fix" is my mom's mom. my provenance for the recipe ends with her copying it - i don't know where or who she might have copied it from. so we made them just this way with a few modifications. specifically, we used sugar from crystallized organic cane syrup to roll them in, since it has such a nice golden colour, and the bigger crystals give a spectacular crunch. we baked them on our pampered chef pizza stone, for 11 minutes. and our batch only made 43 cookies, not the 5 dozen it said it would. but i guess walnuts are just bigger than they were in 1962!

i just ate one, and it was delicious - perfect and tasty.

here is our chilled dough (we actually made it last night and stuck it in the refrigerator):

and here is our "roll each ball in cinnamon and sugar" station:

here are the rolled balls of dough (the pre-cookies, as i like to think of them) all set up on the pizza stone:

and the finished work:

look pretty good, don't they? we will try to post an update later with photos of people actually eating them!!


C i n d y said...

Mmmmmmm... snickerdoodles... arl arl arl arl...

kidletsmum said...

Those sounds tasty. I've heard the word "snickerdoodle" before, but until now have never known what they were.
I think the Kidlet and I will give baking them a try tomorrow.
What fun! Thanks!

False Prophet said...

Both were delicious! Thank you! All part of the perfect send-off!