Tuesday, October 30, 2007

Cookies to Die For

  Range Snickerdoodles
2 1/2 cups all-purpose flour
1 tsp. baking soda
(make sure the baking soda is fresh, baking soda should bubble when added to vinegar, baking powder should bubble when added to hot water.
2 tsp cream of tartar (in the spice section at the store)
1/2 tsp. salt
1/8 tespoon Penzey's Mexican vanilla
1 stick unsalted butter
, at room temperature
1/2 cup pork lard, at room temperature
1 and 3/4 cups sugar, divided into 1 and 1/2 cups and 1/4 cup
2 large eggs, room temperature
1 Tablespoon vanilla sugar
1 heaping Tablespoon ground Vietnamese cinnamon


Line baking sheets with parchment paper. Use more than one, giving the pan time to cool down between batches so the cookies don't spread too much.

Preheat oven to 375 degrees F. Rack should be in the center of the oven (yeah, the only rack I saw today.)

Combine flour, baking soda, cream of tartar and salt in bowl.

With a mixer set on medium-high speed, beat butter, lard, 1 1/2 cups sugar (that will leave you with 1/4 cup of regular sugar) until light and fluffy, about 2 minutes. Add vanilla and the eggs, one at a time, mixing well after each, until combined.

Reduce speed to low, add flour mixture gradually, mixing until just combined.

Combine cinnamon, remaining 1/4 cup sugar and 1 Tablespoon vanilla sugar in a wide cereal or soup bowl.

For regular sized cookies: Roll dough into 1 and a half inch balls with moistened hands (to prevent sticking), flattening the top just slightly. Toss in cinnamon-sugar mixture to coat, then place 3 inches apart on prepared baking sheets. Bake each sheet separately until edges are light golden brown and centers are look puffy and soft, but still slightly underdone, 10-12 minutes, rotating each sheet halfway through baking. Remove from oven and let set five minutes and then finish cooling on a wire rack.

I made jumbo cookies so I more than doubled the size, placed an extra two inches apart on the pan and baked a few extra minutes (watching carefully).

Ovens vary quite a bit. I'd suggest doing one or two test cookies on a small, shallow pan to get your cooking time down.

17 comments:

  1. Old style locking rings, a bit of brown discoloration on the knurling...I would guess .30-30 on the dies.

    Vic303

    ReplyDelete
  2. More food porn! They look terrific!
    (And I'm certain smell and taste even better.)
    There's a local restaurant that's a fusion of Mexican and Chinese cuisine, called Chino Bandito. In keeping with their fusion efforts, they sell snickerdoodles, in plain and chocolate.
    I know you are not particularly addicted to the cacao, but, would you, could you, add chocolate to this recipe?

    ReplyDelete
  3. Look like Herter's dies (or maybe Lachmillers) and I'll say they're in 8mm Mauser.

    ReplyDelete
  4. I recognized them as reloading dies, I thought I was doing pretty good to do that (I don't reload).
    I'm doing meatballs today but the cookies look divine.

    ReplyDelete
  5. Your Snicker doodles look great. Mine never turn out that great. But I notice you use cream of tartar. I will have to try that, maybe that's the trick.

    ReplyDelete
  6. Snickerdoodles... Snickerdoodles... Snickerdoodles... Snickerdoodles... Snickerdoodles... Snickerdoodles... Snickerdoodles... Snickerdoodles...

    ...what was the question?

    Dann in Ohio

    ReplyDelete
  7. Those are tall ones; .375 H & H Mag? Going on a moose hunt?

    ReplyDelete
  8. I'm going to work off TrueBlueSam's guess knowing you have a .300 Win Mag and guess that they're for that.

    The snickerdoodles look terrific.

    ReplyDelete
  9. A recipe that actually calls for lard! I've gone off on my own and substitued some bacon grease for other fats before, but I've never made a recipe that actually calls for lard.

    Since I just came home with my first prescription for high blood pressure medicine, SWMBO might not let me try this one as is...

    As for the 'chic flick' if I find out that you're talking about the Twilight movie that just came out, I'll use margarine instead of lard just for spite...

    ReplyDelete
  10. Brigid,

    Ohhhh..that's just cruel. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

    SWModel66

    ReplyDelete
  11. This should be right up your alley.

    http://www.vanillareview.com/make-vanilla-extract/


    Chris

    ReplyDelete
  12. Yes, another morning with no deer hunting, POURING rain and stormy. sigh. I keep setting the alarm for 3 am and keep going out and coming back to bed.

    Guffaw - Cookie dough wise, this is almost idential to sugar cookies except for the cream of tartar (yes Rose, that is probably the only difference, let me know what you think if you make them!) I guess you could add some cocoa powder to it, with the cinnamon, might be an interesting taste. . not sure.

    Tango Juliet - he shoots! he scores! 8 mm Mauser dies.

    True Blue Sam - Moose and Squirrel (said with Natasha accent).

    ReplyDelete
  13. Ooooooooo..... Snickerdoodles.....yuuuum!

    When I was a child, my Grandma always had snickerdoodles in the Aunt Jemima cookie jar on her kitchen counter.

    Some folks just do not understand that you must have the cream of tarter in the recipe.

    Bob
    III

    ReplyDelete
  14. If I must substitute margarine for lard (and I must, I'm not trying to find pork lard in Jerusalem), do I use an equal amount of margarine?

    ReplyDelete
  15. Finally! An awesome snickerdoodle recipe. In a culmination to a multi-year search - THIS recipe just earned a permanent place in our home.
    Just made up a batch and the only problem with it is that I should have doubled it!

    ReplyDelete

I started this blog for family that lives far away. Now that they are gone, it continues on to share those memories.

Comments are welcome,but if you have a fake name, no blog and only comment on the rare occasion to criticize or offer advertising for a business I've never heard of, you go straight to SPAM.