snickerdoodles

the name just sounds so cute. tomorrow is my birthday, and while i’m here germany with most of my friends away on vacation, i am baking for myself. birthdays are really good excuses to eat all the sweets i want, including a fresh batch of snickerdoodles. these are my go-to cookies, and when i have to bring food to a party or someone’s house, i make these. they are so easy and quick. i have almost memorized the recipe, and i can make them in under a half hour including baking time! anyways, that’s why i made these for birthday-self. i was considering experimenting with a recipe or finding a way to incorporate the fresh plums i bought yesterday into something sweet and crumbly, but on my birthday i want something that i know tastes really good. and it was going to be impossible to mess these cookies up. these are also one of the first official recipes i learned when i became serious about baking. the recipe is adapted from Nigella Lawson’s book, How to be a Domestic Goddess. they aren’t the traditional looking flat cookies, but little doughnut-texture balls that are more adorable. to birthday-ize these, i added  chopped hazelnuts. I also substituted some of the flour for wheat flour because i have some and need to use it up.  making things with whole wheat flour just sounds more “rustic,” and i love that word.

ingredients:

1 c. all purpose flour

2/3 c. whole wheat flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

3/4 tsp. baking powder

tiny pinch of salt

1/2 c. butter (at almost room temperature makes things easier)

1/3 c. sugar

1 egg

1 tsp. vanilla

1/4 c. chopped hazelnuts (or whatever type you like)

1 tsp. extra of cinnamon and 2 tbsp. extra of sugar mixed together on a plate

directions:

preheat oven to 350 degrees F. (175 degrees C)

combine flour, nutmeg, cinnamon, baking powder, and salt in a bowl. in a bigger bowl, cream together the butter and sugar until smooth. beat in the egg and vanilla. stir in the nuts. slowly stir in dry ingredients until well mixed. roll 1 inch size (approx.) balls of dough in the cinnamon and sugar mixture (you can also add some chopped nuts to the mixture too) and arrange on a parchment lined baking sheet. bake for 12-15 minutes. the bottoms should be just barely golden brown.

Advertisements

Leave a comment

Filed under cookie, dessert, recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s