Snickerdoodles - The Old Reliable of Cookies

Well, since Seeley decided to take a break from cookies the last few weeks, I thought it would be a good time for me to make some.  I’m not doing anything crazy, though.  Like with the chocolate chip cookies I made last, I’ll be going traditional.  If it ain’t broke and all that… right?  Besides, who doesn’t love snickerdoodles?  Anything named with the words snicker and doodle has to be good.  To make it even better, they’re quick and easy to make. 

Here’s what you’ll need:

• ½ cup butter
• ¾ cup sugar
• 1 egg
• 2 teaspoons vanilla
• 1 ½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

And to roll them in:

• ¼ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Cookies come together pretty quickly, so go ahead and preheat your oven to 350°.  As always with cookies, everything needs to be room temperature.  Drop your softened butter into a mixing bowl along with ¾ cup sugar. 

Mix those until they are light and fluffy, then add the egg and vanilla.

Scrape everything down and mix until thoroughly incorporated.

You can mix the dry ingredients in a separate bowl, but I was being lazy, so I just added the flour and sprinkled the soda, powder, and salt on top.  Mix until it all comes together.  The dough should be soft, but not really sticky. 

Now for what makes a snickerdoodle, a snickerdoodle.  In a small bowl, put ¼ cup sugar, ½ teaspoon cinnamon (make sure it’s fresh.  It should be really fragrant), and ¼ teaspoon fresh grated nutmeg.  What?  Nutmeg?  Snickerdoodles don’t have nutmeg.  Well, they do when I make them.  It adds a little extra spice that perks them up just a bit. 

Stir or shake those together until you have a nice even mixture.  Now, prepare your assembly line.  Dough, spoon, cinnamon mixture, and parchment lined cookie sheet. 

As you’ve probably noticed by now, there is a much different backdrop in my pictures these days.  My move has been mentioned briefly, but I haven’t said much else.  Now is probably a perfect time for me to say how much I love my new kitchen.  I went from a big, but old kitchen with nowhere to put anything, to all of my gadgets and toys having practically a whole room to themselves. 

Except my Kitchenaid, which is used often enough that it gets to live in the main part of the kitchen.  We all win. 

Anyway, I could go on for hours about all the things I love in there, but I don’t want to bore you, so we’ll return to your regularly scheduled program.  Back to cookies.  Scoop a rounded tablespoon of dough and drop it into your sugar mixture.  Roll/toss your balls around until they are completely coated. 

Place them onto the prepared sheet pan, leaving plenty of space between them.  Apparently I forgot to take a picture of that part, probably because I was anxious to get them into the oven so I could eat them.  That being said, bake them for 10 – 12 minutes.  They’ll be just starting to brown round the edges. 

Allow them to cool on the pan for a minute or two and then move them to a rack.  Although, one of them will likely find its way into your mouth along the way.  Crispy edges, chewy in the middle, sweet and spicy, they are irresistible. 

What is your favorite part of your kitchen?

Want to try my lovely nuts?

Since Seeley is on vacation, I decided to give her the week off and make a perfect snack for your New Year Party.  In the spirit of it being her usual posting day, however, I’ll try to make her proud with a post containing as many euphemisms, puns, and double entendres as possible.  What could possibly be better for that goal, than Sweet and Spicy Nuts? 

I have to say, I really love nuts.  I don’t necessarily care for nuts in stuff, but on their own, I’ll eat them for a snack anytime.  Sweet, salty, spicy, or savory, I enjoy them all.  This particular recipe combines all of those flavors for some seriously lip smacking nuts.

Here’s what you’ll need:

4 cups mixed nuts
3 Tablespoons oil (safflower or canola is best)
1 Tablespoon orange juice, fresh squeezed
1 Tablespoon honey
1 ½ teaspoon salt
½ teaspoon Worcestershire
5 teaspoons sugar
½ teaspoon cinnamon
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried thyme
½ teaspoon cumin

First thing you have to do is lube up a sheet pan.  Drizzle on 2 Tablespoons of the oil.

Then spread it around so you have a nice even coating so your nuts won’t stick. 

You can really use whatever kind of nuts you like.  My nuts were fancy.

And then, because of my love of pistachios, I used some of those, as well. 

I basically just cracked until my hands were tired, which gave me a total of about 4 cups of nuts. 

Next comes the coating for the nuts.  Whisk together the remaining 1 Tablespoon of oil, honey, orange juice, Worcestershire sauce, and 2 teaspoons of sugar.

I had to throw mine in the microwave for 10 seconds to thin the honey just slightly.  Once those are combined, add 1 teaspoon of salt along with the rest of the spices, and stir it all together.  You should still have ½ teaspoon of salt and 3 teaspoons of sugar reserved.  Set them aside for now. 

Now, put your nuts into a 1 gallon zip top bag.

Next, pour the liquid mixture over the top of your nuts.

Seal up the bag, inflating it slightly in the process.

Now take your nut sack and shake it until your nuts are evenly coated.

Empty your nuts onto the sheet pan and spread them around. 

Into the oven for 15 minutes, stirring once in the middle. 

Pull them out, sprinkle over the remaining sugar and salt, and back into the oven for another 15 minutes.  Be sure to move your nuts around once or twice during that time.  After that, your nuts should be nice and golden brown.  For possibly the first time in your life you’re sure to utter the words, “Oh my god these nuts smell so good!”  In fact, your whole house will smell like nuts.  

Allow them to cool on the pan for a few minutes before piling them into a bowl.  The perfect little snack for a New Year’s Eve party or just to munch on while watching tv.  I promise you, these will be the most amazing nuts you’ve ever put in your mouth.   

Well, we shall see, but I think Seeley will be impressed.  Who knew I had it in me?