Snickerdoodling

 

Well, I guess people like Snickerdoodles.

I brought in four dozen to work (minus a few that The Mayor pilfered for quality control concerns) and they were gone within an hour.  And someone even sweetly stacked the empty aluminum trays on top of one another in a neat little pile.

Snickerdoodles.

Do people make these much any more?  They should.

The dough is a small bit finicky as it is really soft -- almost impossible to roll into balls and drench in the cinnamon sugar dusting -- one has to work very quickly.  But the process isn't long or arduous, and like I said, the peeps seem to like them.  I saw one co-worker walking down the hall, happily munching away on a cookie and my heart sang -- so nice to bring a little food happiness to this group.

As I was looking through recipes on the Internet and in books, they all seem to be about the same in ingredients and proportions... so I won't bother with posting the one I used.  It was good to me, but I thought that there surely must be a more workable dough or a better tasting one, but the consensus is Snickerdoodle dough is notoriously soft to work with...  but as The Mayor was performing Quality Assurance this morning, he said, "These are almost addictive."  Well, that kinda says it all.

So, think about Snickerdoodles more often, I say.  They may look a little plain, but looks can deceiving.  My one bit of advice:  buy the Extra Fancy Vietnamese Cinnamon from Penzeys.  I think that may be the secret ingredient.

Comments

[Sue in Atlanta]

My Mom made these a lot when we were kids and my sister the baker still does when she wants some comfort food. I think they are elegant in their simplicity.

Yours look divine!